Mr. Dude gave me my birthday present early–an ice cream maker!I’ve know I needed one since Shirley’s GFE retreat last year. Debi made her Java Chunk Ice cream. One bite, and I was sold.
When I came back and asked for recommendations, I kept hearing “Cuisinart”. Which fell into the category of, yes, that’s nice, which one? And I didn’t get a clear answer. So I left it up to Mr. Dude and he collaborated with Mr. Google and poof, the ICE 21 it is. It’s got a ton of good reviews and so I’m quite optimistic.
So…this is very new to me and I’m really excited! In the past decade, I made mint ice cream using an avocado (bad–very bad–still scarred), peach ice cream which had way too many ice crystals, and a bunch of store bought coconut milk ice creams, which have been not bad, but not exciting or great, either.
Where do I start? What did you wish you knew when you ventured into ice cream land? Recipes you love (without dairy, sugar, gluten, eggs, etc.)?
Subs for agar?
My perfect dish of ice cream awaits. Point me in the right direction!
Stumble It!
I haven’t tried using anything other than agar, but I think some people have used gelatin. The recipes I have for pre-agar end up with the ice crystals unless you eat it right away.