When I found out that Cuisinart had released a brand-new model of their ice cream machine, I asked if they would let me give two away on my site. And I was happy when they agreed!
Results tagged ice cream maker from David Lebovitz
Every year I get a slew of requests from people looking for a recipe for Pumpkin Ice Cream. While in The Perfect Scoop I have a recipe for Sweet Potato Ice Cream studded with maple-glazed pecans, there’s something about the fall that makes people think of all-things pumpkin. I’m a big fan of sweet potatoes, personally, but old traditions die hard I suppose. And Pumpkin Ice Cream got put on my to-churn list.
As luck would have it, I was leafing through a copy of The Craft of Baking by Karen DeMasco, former pastry chef at Craft in New York City, and landed on a picture of Pumpkin Ice Cream. Quelle chance! So I thought I’d give her recipe a spin in my ice cream machine.
Karen uses canned pumpkin, which a lot of people like to use because it’s easy and consistent. But it’s not so easy to find in Paris. And even though I’m an outcast for using sweet potatoes, I’m still a bit old-fashioned and like to make my own puree. So there.
If you’re looking for a simple scoop of chocolate ice cream…or vanilla…or strawberry…you’re not going to find it at Humphry Slocombe in San Francisco.
Okay, you might see one of them nestled somewhere amongst the wacky flavors on the ever-changing list. But you’ll have a better chance of finding Fumé (smoked) ice cream, Chocolate passion fruit, and cinnamon brittle. There’s a decidedly non-kosher Boccalone proscuitto ice cream, as well as Ancho coffee, Jesus juice sorbet (you don’t want to know…), Balsamic caramel, and Secret breakfast, a mixture of milk and sweetened breakfast cereal.
Over the years, a number of people have asked if it was possible to bring a KitchenAid mixer from the United States to Europe, and use it here. I certainly couldn’t live without my 5-quart mixer, and since they’re less-expensive in America than they are abroad (because of the electrical modifications and shipping), many folks, naturally, want to know if they can bring their mixer with them.
Several readers kindly chimed in with comments and suggestions (thanks, Sunny!), noting that theirs worked fine with a voltage transformer.
For a number of years, this forum has been a place to ask questions about ice cream making. However after hundreds of questions, everything that could be asked and answered about ice cream making has been said. So comments have been closed and if you have a question, you can use the search feature on your browser to scan the comments.
I’ve learned a lot listening to you about ice cream making and am thrilled that so many of you have taken up the task of churning up ice cream and sorbets at home. Thanks for participating in this forum!
Here’s a list of links to various places on the site where you can find more information and tips about how to make ice cream.
However because to the number of inquiries, please keep in mind…
-If you have questions regarding a specific machine, I suggest contacting the manufacturer as they’re best equipped to give advice on your particular model.
-If you have questions about other people’s recipes, it’s advisable to contact the chef or author of that recipe.
-If you wish to try to recreate a favorite flavor you’ve had in a restaurant or ice cream shop, I suggest contacting the source of the inspiration, such as the company or chef, for guidance.
-While I appreciate those who are on special or restricted diets, there are a number of books out there which address ice cream recipes that are specifically tailored for those seeking recipes on that nature and it’s best to check those sources for recipes and for making modifications.
-Due to the number of comments and questions, yours might have already been answered. You can do a search using your browser for keywords in your question, to find is there is already a response.
-For questions about ingredient substitutions, check out my post on Baking Ingredients and Substitutions.