Ice Cream Recipes

	This list of recipes supplements the information
found in the man page for the ice cream machine.  See 'man
Ice_Cream' for that information.

	This directory tree gives a list of ice cream
recipes I have tried.  Not all the recipes I've tried are
listed: I didn't start making the list until late and I'll
try and edit out the really bad ones.  After each recipe are
comments on the flavor/quality, and suggestions for possible
improvements.
	As a general note, most flavors work best if cooled
to refrigerator temperature before adding to the machine.
And most can be made at home ahead of time.  Caution: do NOT
mix acidic fruit and milk until right before putting it in
the ice cream machine (the milk will curdle).
	Favorite recipes include:
		Vanilla.II, Chocolate Banana, Chocolate Cinnamon,
		Maple Walnut, Raspberry, Strawberry, Grapefruit, Lemon

	Another word of caution is on the amount of milk fat
in the ice cream.  In general, high milk fat creams will
make a smoother, better tasting ice cream with a beautiful
texture.  Philedephia Ice Cream is in fact made with only
whipping cream, sugar, and vanilla.  BUT: the CGL ice cream
machine is too agressive and will churn such cream into
butter (at least, small bits of butter will form within the
ice cream).
	As a rule of thumb, I've found that more than 18%
butterfat in the ice cream will churn to butter.  So if
you're trying recipes from a book, you might consider
reducing the percentage of milk fat below this threshhold
(whipping cream is 35% milk fat).  I usually aim somewhere
between 10% - 15%.
	In order to maintain the nice consistancy, people
commonly add eggs to the ice cream.  Egg yolks act as an
emulsifier, giving the ice cream a nice texture with lower
milk fat content.  Die hard ice cream lovers will use raw
eggs or egg yolks.  In this day of polluted chickens, those
concerned about Salmonella will cook the eggs.  The eggs are
most easily cooked by heating the milk to almost boiling,
and then slowly adding to the beaten eggs mixing as you go.
The "slowly adding" part is to avoid cooking the eggs and
making scrambled egg ice cream.  Regardless, you'll probably
want to strain your ice cream mixture if you use eggs in it.

	There may be an occasional sorbet recipe.  While I
like some sorbets, as a general rule I find the texture too
icy, and the taste too watery.  The purpose of cream in ice
cream is to avoid both of these problems.
	And for frozen yogurt addicts, most ice cream
recipes can be modified to frozen yogurt recipes by
adjusting for the following two facts: yogurt you buy in the
store is too sour (ie, add more sugar), and store bought
yogurt is typically low fat (ie, you'll need to add
something to compensate for the low fat content, such as egg
yolks).

	And finally, the above is an oversimplifications of
the fine points of ice cream making.  And at the same time,
an overcomplication of a very simple process.  The CGL
machine can turn pretty much anything you make in to a
reasonable frozen concoction, and if the uncooked base
tastes good, then the resulting ice cream should be
excellent.

	Experiment and enjoy!


					Steve
					Sept 26, 1993

English to Metric Conversion:    1 cup => 250 ml
=======================================================================

Too many of my ice creams had bits of butter in them.  So
I've started experimenting with lower fat ice creams.
Although perhaps what I need is more eggs in the high fat
ones.  Hmmm...

					Steve
					October 27, 1993

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I currently use the following formula for making ice cream:
Compute how many cups of ingredients will be in the mix.
Some of these cups will be milk/cream.  Select a combination
of whipping cream/table cream/half-and-half/milk that gives
between a total of 10-15% total milk fat.  Add some number
of egg yolks and whites (the exact number depends on my
mood), usually between 2-6.

					Steve
					August 2, 1994