Thread: ice cream help

Bought a cuisenart automatic icecream machine 2 years ago to make champagne sorbet and have tried a few ice cream recipes but can't seem to get it right.

Have tried various recipes and ingredients but I keep getting a heavy cream after taste and an oily texture on the tongue.

Any tricks out there or sure fire recipes? Desserts have never been my strong point (with a champagne sorbet, you never really need to learn anything else!), would like to be able to offer some variety.

Lime Champagne Sorbet floating in Kir Royale

All you need in it is cream, flavor, and turn it on. Ice cream is pretty idiot proof.

Originally Posted by thomascrown

All you need in it is cream, flavor, and turn it on. Ice cream is pretty idiot proof.

or so one would thinkg (although I've never claimed to be anything but...).

Have tried all types of creams and cream combo's (heavy, light, whipping, light whipping, fresh, cut with milk, 1/2 & 1/2, thickened cream), but I keep getting a greasy like texture on the tongue. It's hard to describe, but if you were to drink heavy whipping cream straight, it's kind of like that.

My favorite is a basic vanilla bean, but the vanilla is such a delicate flavor, it keeps getting overpowered by the cream. With the stronger flavors it's not really noticeable (dark chocolate, lemon, black cherry, blueberry, goat cheese), but I do still get the undesirable texture.

I've read hundreds of recipes, but have yet to find an industry expert's basic, foolproof vanilla.

Homemade ice cream is going to be "creamier" and leave more residue. At least in my experience.

Good luck!

Don't mean to hijack....

but some of the best ice cream you'll ever have: Welcome to Luna & Larry's Coconut Bliss -- Capuchino & Cherry amaretto are amazing!!

Pick some up at Whole Foods.

I'm gunna give this a shot in my ice cream maker

the David Lebovitz Perfect Scoop book has some great recipes - my gf has made about 10 of the recipes and i've liked at leat 6 of them (pretty good for me.)

Amazon.com: Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments: David Lebovitz, Lara Hata: Books

- chuck

Some of the best ice cream i have ever had was made in hs chem class. we used cream, sugar, vanilla and chocolate flakes(at the end). we put sugar and cream in a plastic bag, and put that bag inside of another plastic bag filled with ice and salt and shook it around for 20 mins, added the chocolate, and DAMN, that was good!

That looks pretty yummy.... will have to try!



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My mom makes some good home made Ice cream. I gotta ask her how she makes it some day.

try using a stabilizer such as cremoden 30 for ice cream or cremoden 64 for sorbet and atomized gluclose.