by restrangled 42 Replies latest jw friends
FF...I would try it. I think its about $60.00 at Costco. It makes much more than icecream and the other stuff turns out much better.
I made a lime Grenata that is to die for....with fresh limes and rind. It made so much we can't get through it so I will have to throw it out.
This batch also would have made an incredible base for Margaritas......but we just don't have enough company to justify keeping it.
r.
Is it the one with the little frozen bowl? I've got one and never had what you could call "great" results. One thing that DOES help is to mix it until it's starting to thicken then transfer it to another prefrozen bowl. And once your done don't ever leave it in the bowl in the freezer or it will be harder than a stone.
I think bizzybee and siamsa need some ice cream about now...
You little twerp after reading this I have to go to braums and get a banana split with all the chocolate syrup and whip cream yum and 5 lbs to my gut lol
MKR...thats a great hint...but where do you get another frozen bowl?
Every home made ice cream I ever had, tasted terrible. I like the store bought myself and really enjoy Diary Queen!!!!
I made coffee can ice cream just a few months ago.
ziplock bag with your mix.
Large coffee can with ice and salt.
put mix in baggie and put baggie in large coffee can
pack ice and salt around the baggie
put lid on coffee can and ductape it shut.
roll the can back and forth on the floor betwixt you and a partner for 30 or 45 minutes.
take baggie out and put it in the freezer to finish hardening.
Fun and a great way to get to know someone
Ummm, it isn't the always the ingredients that need better control ....
Tell me about it... I come from a family of big eaters. As kids, if we didn't eat to our parents satisfaction we got hit. It's taken me a while to learn a bit about portion control.
When I was first diagnosed my blood glucose was 22 mmol/l (396 mg/dl) Lately I've been maintaining 6.5 mmol/l (117 mg/dl). I think cutting out the restauranteering has helped a lot. I eat at home most of the time, and cook as much as I can from scratch.
Still, the thought of making my own homemade vanilla frozen yogurt appeals to me.
W
I used to have an electric ice cream machine a lot like the old hand crank ones. Pack ice and salt in the outer container, put ingredients into inner container, turn it on. It would crank for a long time, which I think is what made the texture so fine. My favorite was a regular vanilla ice cream recipe with some candied ginger and lemon curd added to it. Yummmmm.
