I have the attachment for my Kitchenaid. I am on my second bowl because I cracked the first one after much use. And for recipes, I cannot recommend the Jeni Breton Bauer (Jeni’s Splendid Ice Creams) book enough. I still buy Jeni’s, but I enjoy making my own.Anyone make their own ice cream? Tired of paying increasing hipster prices for average stuff. Have a machine you like? America’s Test Kitchen recommends the Cuisinart.
Malort Ice Cream????I guess I should warn you, you’ll end up paying hipster prices for grass fed non-homogenized milk and goofy ingredients if you get really into it, but I have a lot of fun with it. I have made Jeni’s classics like the Yazoo Sue ice Cream with Rosemary Bar Nuts (I don’t think they even make that flavor anymore but it’s one of my favorites) and I have used the general recipe building structure to make a few differen mead ice creams, a Malört ice cream base with a bourbon county jam swirl. My favorite was when I did a vanilla base and swirled in a really great textured honey that had crystallized. That was one of the best I made.
With a Bourbon County Jam swirl. Yes. I like Malört. I also made blue cheese ice cream for a friend (that recipe is actually in the book). Mold is a migraine trigger though so that one I was wildly curious about but could not try. He had it at a restaurant once and wanted a batch so I made it.Malort Ice Cream????
We like Jenis ice cream book. My kids live for the buttermilk roasted strawberry we make. Pick the berries and hours later it’s in the ice cream. We’ve adapted and make a roasted strip of berries in our finished product but the base works for us to get creative.Anyone make their own ice cream? Tired of paying increasing hipster prices for average stuff. Have a machine you like? America’s Test Kitchen recommends the Cuisinart.