Obviously, there's the amount that it can make in one batch, and there seem to be three basic types (ones you freeze the bowl ahead of time; ones you pack it with salt and ice, and ones that ...
I want to make homemade mint chocolate chip ice cream but I'm not sure what type of chocolate to use. It seems like the chips in most ice cream are actually chunks of a thin sheet of dark chocolate ...
I have bought a electric ice-cream churner, I have tried so many different flavours, different recipes, used alcohols. Have read previous questions and a don't believe that leaving ice-cream out to ...
I made a batch of cherry ice cream last night and for some reason it seems to taste like I have used cherry flavouring/syrup rather than the actual cherries which were used instead. The cherries ...
This question seems slightly ridiculous, but I'm a noob, so bear with me. In this oft-referred to recipe for making ice cream, what does "chill-completely" mean exactly? Is there a measurable ...
I've been working on improving my home made ice-cream and was wondering if anyone knew how to get more air into the mix. The ice-cream is great right out of the maker, but once I put it in the ...
I have made one batch of ice cream, and now I need to make another. I have rinsed out the freezer bowl, and when I dried it I noticed that the water had frozen to a thin film of ice. So it is ...
Possible Duplicate: How to make ice cream made without a machine? I need an method for making ice cream at home, without access to an ice cream machine.
I've got a simple Cuisinart home churn, the kind that uses a frozen bowl rather than a compressor. On a couple of occasions, I'm pretty sure I've overchurned the mix, because it seems to leave a ...
I made this recipe today that involves making instant pudding with chocolate ice cream instead of milk. It was supposed to come out as a super chocolaty mouse but it tasted a little grainy, like not ...
Since humanity discovered the ice cream in a frozen cave in Antarctica, it was so hard you had to wait 15-20 minutes to be able to use it as food and not as a blunt object for a Hitchcock's plot. Then,...
I recently made a poor-man's ice cream by making an egg custard and freezing it in the freezer in a metal bowl, stiring about every half hour. I was expecting it to freeze it 2 hours, but three hours ...
I made some sorbet at the weekend, and realised just when we were due to serve that I had forgot to take it out of the freezer to soften, and so it was rock hard. What is the best way to bring it to ...
My ice cream doesn't feel creamy enough. I got the recipe from Good Eats, and I can't tell if it's just the recipe or maybe that I'm just not getting my "batter" cold enough before I try to make it (...