We have never really been organised enough to use our old freezer bowl type of ice cream maker. First making space for the bowl, remembering to freeze it ahead of time, and then a churn time that extends to twice as long as it is supposed to, by which time you are eating your arm off in frustration and getting ready to drink a slurpy ice cream milkshake. Or just giving up, freezing the whole damn lot half-churned and using the trusty Vitamix to blitz it to a smooth cream once solid. All those steps. All that washing. Tut. No wonder we always thought it was such a chore.
Then we got sent a new toy to test from Nisbets. The Buffalo Ice Cream Maker has a built in compressor and freezer. It cools down to around -30DegC within 15 minutes and can churn 1.5 litres of ice cream in around 20 to 30 minutes.
Some tips on getting smooth ice cream:
- In our first lot of Ice cream, we used a traditional Vanilla Custard type recipe. The texture was a little ‘crystally’. Not smooth enough so we turned to Heston. He and others omit eggs altogether. Why? fat tends to freeze in lumpier crystals so if you want egg, use less cream in the liquid proportion. Of course leaving eggs out is good for cost and good for health and safety. So Heston’s recipes are cream plus sugar plus flavouring. We found it worked a dream – the Ice Cream was smooth and silky just like Mr Whippy but with a lot less bad stuff in it.
- Heston also suggests unless you have a fast freezing machine, churn the ice cream to solid, blitz it with a hand blender then churn again. We have not bothered doing this – without egg, the mixture freezes smooth enough for our liking.
- One other suggestion, having a high milk protein ratio by adding some milk powder (around 15 g per 750ml of Ice Cream) helps to stabilise the ice cream and also helps for smoother texture. A lot of chefs suggest this (David Chang of Momofuku as well as Heston)
We have been super impressed with the Buffalo Ice Cream maker, it makes soft and smooth ice creams and sorbets and the only washing is the bowl. It is a bit of an investment and demands a little worktop space, but when you add up the price of decent ice cream you would not be long to make your money back. It is not a big footprint and certainly something we have been glad to use.
Now if you are already a maker of ice creams you may be interested in our giveaway. We have 2 copies of the Ice Cream Machine Book to give away. A collection of recipes by Rosemary Moon, published by the Apple Press. Enter using the Rafflecopter widget at the bottom of this post.
First up here is the simple recipe for our Strawberry and Black Pepper Ice cream taken from the book and reproduced here with permission.
3 main ingredients – 300ml cream, 150g icing sugar and 450g strawberries. Add a good grinding of black pepper and a touch of lemon juice and vanilla extract. Blitz the strawberries in a blender, then stir in the cream and blitz some more.
Fold in the sugar and pepper, lemon and vanilla.
Cool the liquid and pour it into a chilled ice cream maker and churn till set.
This is a book of frozen desserts and accompaniments including ice creams, sorbets, sherbets (Milk based ice cream), gelatos, ice milks and frozen yoghurts as well as sauces and some stunning ice cream desserts. If you have an Ice Cream machine already (freezer bowl or swanky one) you will find this book invaluable.
Rosemary starts off with some advice about using ice cream machines and the best ingredients then runs through her extensive recipe suggestions. We have got a recipe for Strawberry and Black Pepper Ice Cream below. Other things we want to try – chocolate fudge ripple, experimenting more with gelato (and seeing if we can work with eggs more successfully), and Ice cream ‘cupcakes’.
Enter our recipe book giveaway using the rafflecopter widget at the bottom of this post. Two copies are up for grabs! We will check entries for validity before selecting a winner
Giveaway ends July 1st at 11:59 AM GMT. Open to Residents of the UK and Ireland only. Prizes cannot be shipped to PO Boxes. Winner will be selected by Random.org and be notified by email. Winner have 48 hours to respond before a new winner is selected. Please note that Franglais Kitchen is not responsible for sponsors that do not fulfill their prizes. We represent each sponsor with the expectation they will fulfill their prize and in a timely manner. I will contact the sponsor regarding your prize. The sponsor will ship the book to you directly. I will make every effort to assist you obtaining your prize. If there is an issue with a sponsor, please notify us within 30 days for assistance, after that we may be unable to assist you. The product provided for the review was free of charge from the company. The product offered for the giveaway is free of charge. No purchase necessary. Our opinions are our own and were not influenced by any form of compensation. Facebook and Twitter are in no way associated with this giveaway. By providing your information in this form, you are providing your information to me and me alone. I do not share or sell information and will use any information only for the purpose of contacting the winner.
As if that was not enough – some more ice cream recipe ideas
Mango, Rose and Wine Sorbet from Jac
Mayan Chocolate from Elizabeth
Strawberry Vanilla Milk Ice Cream from Camilla
Apricot and ammareto from Sarah
Sloe Ice cream from Helen
Roasted plum, strawberry and five spice from Laura