Comments on: Peanut Butter Chocolate Chip Ice Cream

By: Lori

Lori — Wed, 16 Mar 2011 16:04:24 +0000

Here is a great place to find a ice cream maker at http://www.frozentemptations.com/categories/Ice-Cream-Makers/

By: Mr Bomb

Mr Bomb — Sat, 16 Oct 2010 14:00:23 +0000

http://blog.calarts.edu/2009/08/04/the-empire-muggs-back-art-for-a-cause/trackback/

By: Cookie Monster

Cookie Monster — Mon, 27 Sep 2010 15:46:48 +0000

http://alvinabad.wordpress.com/2008/05/08/nice-things-about-perl/

By: Katie

Katie — Wed, 17 Feb 2010 18:51:01 +0000

YUM!! There’s a place in Andersonville here in Chicago that has “Fat Elvis” ice cream, which is banana ice cream with peanut butter swirls and chocolate chunks. A must for any peanut-butter chocolate lover. Something you might have to try in the good-ol’ ice cream maker.

And why are your eggs so expensive? Are you buying regular eggs or cage-free organic types? (’cause then I would understand the price increase)

By: Not Eating Out in New York » Spiced Orange Ice Cream

Not Eating Out in New York » Spiced Orange Ice Cream — Sun, 06 Dec 2009 22:41:35 +0000

[...] or cream if carrots are steeped in it, which will lend liquid, or to lessen it if something like peanut butter is going in). I’m not sure when it all came together, there was no Eureka moment or stroke of [...]

By: Heartburn Home Remedy

Heartburn Home Remedy — Wed, 15 Apr 2009 12:47:30 +0000

This topic is quite trendy on the Internet at the moment. What do you pay the most attention to when choosing what to write about?

By: pfan

pfan — Tue, 10 Feb 2009 20:04:15 +0000

We have the kitchen-aid freezer bowl, and if you already have a kitchen-aid it saves some storage space not to get a separate dedicated ice cream maker. I’ve made sorbet, frozen yogurt, and sorbet in it, and while it’s not perfect it does work pretty darn well.

Icing the sleeve with the refrigerant would not be nearly enough to make ice cream. When I know I’m going to use it, I give it 24 hours in the freezer at the absolutely coldest setting. At that point it gets the ice cream set in less than the 20 minutes specified in recipes I’ve seen.

Giving the custard a day to chill in the fridge before making the ice cream is a definite help, and letting it set up in the freezer after it’s processed also is a very good thing for “real” ice cream texture.

A maker with included refrigerant would clearly be the absolute best option, but it’s expensive and bulky, and how much do most of us actually make ice cream really?

By: Ashley

Ashley — Sat, 17 Jan 2009 19:43:12 +0000

this looks fantastic! Can’t wait to try it out

By: beth

beth — Thu, 15 Jan 2009 13:45:07 +0000

always force yourself to let the custard sit in the fridge over night- i had too many soupy batches from trying to convince myself the custard was cool enough from sitting in an ice bath you’ll have to wait a full 24 hours for the canister to re-freeze too

By: HS

HS — Wed, 14 Jan 2009 04:42:20 +0000

The canister is not very big, and easily fits in almost any freezer. I don’t think putting ice in it would help at all because it’s not the temperature of the surface that matters, but the temperature all the way through. This is due to how long it takes for the ice cream to churn. If only the outside is cold, it will warm up very quickly.