I miss my old Ice Cream maker. We would always add a swirl of maple syrup to our vanilla once it started to harden, then break up pieces of sugar cone.
The sweet vanillaliscious memories!
July 7, 2006 6:30 PM
A pastry chef friend taught me to make the best vanilla ice cream ever. When you're ready for Round 2 with your ice cream maker, try this: Make a batch of creme anglaise, chill it, and process in your ice cream machine. It creates the most intensely vanilla ice cream, with little flecks of vanilla from the inside of the bean. Yum.
July 8, 2006 6:37 PM
Barrett, three things:
1) I thought I warned you that it takes twice as long?
2) Donvier actually recommends cooling cooked mixtures overnight or at least six hours if I recall - this makes a denser, nicer texture.
3) If you leave the machine to "rest" for another 20 minutes with the paddle removed and the button from the handle in the hole (instead of putting it in the freezer) I find you get a really good texture.
I had no idea you were having problems getting a successful ice cream! Glad to hear its going bettter now, though...!
4) Try dumping six containers of fruit yogurt (all the same flavour) in the container after work one night. It makes really quick and easy frozen yogurt, yummy!
Meg in Paris |
July 9, 2006 11:11 AM
An electric ice cream freezing is inexpensive and produces a better result than the Donviers in my experience. You need ice and salt, but it's well worth the extra effort.
July 9, 2006 12:52 PM
Um, another point - no eggs?? Especially in a base that is cooked before freezing, I see no reason to exclude them and they add enormously to the consistency.
Meg in Paris |
July 9, 2006 1:39 PM
Meg, I think of eggs in vanilla ice cream as a French Vanilla ice cream or custard. I was trying for a purer plain old American ice cream.
I do like French Vanila, though the Rehead can't stand it. It may have to be a private batch just for myself.
I've also discovered (read, "was taken to by someone in the know") a fantastic ice cream shop in Georgetown called Thomas Sweets that i'll have to take you to when you visit.
July 10, 2006 9:46 AM
I think if you look carefully at most vanilla ice cream you'll see eggs are included, Barrett - in the recipe book that came with my Donvier ice cream machine (yes, 18 years on I still have it!) both the vanilla and the French vanilla recipes call for eggs. The latter just has more and an extra egg yolk.
Meg in Paris |
July 10, 2006 5:08 PM
If you add eggs, you're technically making a frozen custard. Many "ice creams" sold today are actually custards (particularly the premium brands), but they're still custards.
I have the same booklet and yes, most of the recipes involve eggs. But it is a FRENCH ice cream maker, isn't it? And as I stipulated previosuly, French vanilla ice cream has eggs in it.
I'm not against eggs, but I don't think they're necessary. In fact, I know they aren't because this ova-less batch of ice cream was just delicious.
July 10, 2006 5:20 PM
It may be a French-sounding name, Barrett, but it's not a French product. They are unobtainable here as I know from exhaustive research. When I bought the spare paddle I had to order from the US and have it delivered to the US.
European freezers, as a rule, are much smaller than US ones and in fact it was many years before I bothered bringing my machine here because I didn't have a freezer big enough to use it!
July 11, 2006 9:16 AM
I think the maker may have been born in France after all, though the company is apparently Canadian.
The Donvier site itself isn't very helpful in discovering the origins of the product, but it does mention they're owned by Browne & Company. On B&C's website, they mention that though their headquarters is in Ontario, and they mention only one manufacturing facility that is in, of all places, France.
That might explain why I was convinced it was French while the maker boasts North American proportions.
July 11, 2006 10:00 AM
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