10-23-2012, 03:11 PM
Go for it. Making ice cream is a lot of fun.
For me, I've actually never used those cuisinart freeze tub makers (though I have one in the garage). I've had the interesting pleasure of using Coldelite Soft Serve machines, Lab 100 batch freezers and now the PacoJet.
Yet, the principles of making the mix are all the same.
At the very basic, there's the creme anglaise based ice creams. Egg yolks, cream, milk, sugar heated in a pan. From there, you can go in many directions. The mexican style ice creams tend to be simpler: cream, milk, sugar and flavoring ingredient. Then you can go for a little more industrial and add agents like Cremodan 30, milk powder and other interesting ingredients.
But the experimentation is the fun part so enjoy!
For me, I've actually never used those cuisinart freeze tub makers (though I have one in the garage). I've had the interesting pleasure of using Coldelite Soft Serve machines, Lab 100 batch freezers and now the PacoJet.
Yet, the principles of making the mix are all the same.
At the very basic, there's the creme anglaise based ice creams. Egg yolks, cream, milk, sugar heated in a pan. From there, you can go in many directions. The mexican style ice creams tend to be simpler: cream, milk, sugar and flavoring ingredient. Then you can go for a little more industrial and add agents like Cremodan 30, milk powder and other interesting ingredients.
But the experimentation is the fun part so enjoy!