Icecream in a stainless steel bowl question

[Carrie]

Can anyone tell me if the icecream recipe in the EDC really has to be mixed in a stainless steel bowl? Could I use a plastic one?

I only have plastic bowls big enough and am wondering if the stainless steel really is important enough for me to buy one especially.

Thanks in advance.

[Nay-nay]

Not sure why it says that but I use my Thermoserver. 

[Carrie]

No thermoserver here yet!

I guess I'll just wing it and try the plastic.

[judydawn]

Carrie, be prepared for it to take longer to set in a plastic container, that's why they say a metal one.

[cathy79]

I think it would take forever to set in the thermoserver as it's designed to keep things hot (or cold).  So it would get very confused.  I put my icecream in tupperware and can't see why it would make any notable difference (= not worth buying a special container).

[Carrie]

Thanks all, I'll give it a shot and report back.

[Meagan]

Any baking dish would work - I use a loaf shaped cake tin

[gertbysea]

I have saved some of the little metal trays I have bought meat or chicken in. I find using several of these is easier for settingand handling as well as fitting in the freezer.

Gretchen

[achookwoman]

Gertbysea, I also sometimes use those trays,  but always line them with glad wrap as I think the foil is not good to be in contact with food.

[gertbysea]

Gertbysea, I also sometimes use those trays,  but always line them with glad wrap as I think the foil is not good to be in contact with food.

Very good point.

Gretchen

[andiesenji]

Here's a "trick" I use when preparing several flavors of ice cream from one basic (vanilla) batch, so as to have flat slabs for use in cakes.

I ladle the ice cream into ziplock bags and lay them flat on a sheet pan with the end that opens turned up and pushed up against the side of the sheet pan.
Each pan will hold 6 of the 1-liter size bags and the ice cream freezes rapidly because it is thin. 

They can then be inserted into a stack of thin slices of cake (or cakes)  Wrapped tightly in plastic wrap and put back into the freezer with a weight on top to compress them.

When sliced, this is very pretty with the alternating colors and textures. 

[achookwoman]

Andi,  what a good idea.   I have frozen different flavored layers,  in the one container,  and sliced them so that each serve is like a rainbow.    But your idea is excellent if you want to use them in cakes.  Thanks

[cookie1]

A very lateral thinker Andie.

[Chelsea (Thermie Groupie)]

Here's a "trick" I use when preparing several flavors of ice cream from one basic (vanilla) batch, so as to have flat slabs for use in cakes.

I ladle the ice cream into ziplock bags and lay them flat on a sheet pan with the end that opens turned up and pushed up against the side of the sheet pan.
Each pan will hold 6 of the 1-liter size bags and the ice cream freezes rapidly because it is thin. 

They can then be inserted into a stack of thin slices of cake (or cakes)  Wrapped tightly in plastic wrap and put back into the freezer with a weight on top to compress them.

When sliced, this is very pretty with the alternating colors and textures. 

That is a great tip.  Thanks Andie! 

[Carrie]

Lots of great tips here, thank you.

I didn't even think to use a cake tin... or a bread tin, lol, problem solved.