Recipe Review Creamy Traditional Ice-Cream EDC

[judydawn]

This review was posted by ClareN 5/1/11 and was posted elsewhere on the forum

Recipe Name: Creamy Traditional Ice-Cream
Book Name: EDC
Tweaking details: Maybe a bit more cream and less milk as it gets icy after a couple of days.
Review: Very nice flavour and very light and creamy.
Score: (out of 5*) 4 (would be 5 but it doesn't keep well)

[*suzanne*]

I made this last week and the kids loved it, very quick and easy and as there wasn't any left over I can't comment on how it keeps, will definitely be making it again once summer arrives

[Kimmyh]

Made this a few times now and the children absolutely love it. It is so easy and I can't  believe I am making my own ice cream. I cant say about the icy bit as it doesn't last long in our house. For a grown ups version I make my friend Nic's Wattleseed Icecream, which is 1 tablespoon of wattleseeds added at the start in lieu of the vanilla. This gives it a maple, coffee, nutty taste that is sooo addictive.

[CKC]

I have my creamy Traditional Ice Cream in the freezer, but it's been there 7 hours and still not firm enough to mix again.  Back in freezer overnight.  Am I doing something wrong? 

[judydawn]

Do you have it in a metal dish or a plastic one CKC - it firms up quicker in a shallow metal dish.

[CKC]

I have it in the insulated TMX dish ... is that that problem Judy?

[judydawn]

Yes, a big problem CKC     Take it out of there and put it in a normal metal dish, if you don't have one then a shallow plastic container with a lid will suffice.

[CKC]

On it ... thanks!
 

May I do the final freeze and transport the icecream in the TMX insulated bowl or will I strike the same problem?  And can you tell me why it doesn't work in that bowl please.

[cookie1]

That bowl is insulated and will therefore try to keep the contents at the temperature they are at rather than letting the cold of the freezer get to the icecream mixture.
Insulation tries to keep out the hot or the cold. Do you have insulation in your home as it is like that?

Hope the icecream works out.

[CKC]

Thanks Cookie1.  It makes sense now. 

The ice cream seems to be progressing nicely now thank you.

[judydawn]

Thanks for explaining it Cookie. CKC, most ice-creams need to be left out of the fridge for 15 minutes or so to soften up for serving so if you didn't have far to travel, you could just pop it in an esky for its journey on Christmas Day.

[CKC]

Another problem solved.  Thanks ladies.   

[deedub]

I made this using only 100g of sugar instead of 150 and still way too sweet for me! The kids didn't complain though. Will definitely make again, but cut the sugar down a bit more.

[rostess]

I've made this ice cream a few times and always have success with it. I usually increase the cream and reduce the milk a bit (about 300g cream, 200g milk) but the other day I wanted to use up the rest of my cream so I used over 400g of cream. It is just far too rich now. Is there anyway it can be rectified?

[judydawn]

Could you add something tart like lemon curd perhaps rostess.  Allow the ice-cream to soften a bit then fold some through until it balances out the richness.