I told my S to try adding vodka and he didn’t seem interested. So far, we have found all his products delicious and don’t Store for any length of time.
Dagnabbit @Sybylla. You just cost me $260 plus tax. Mr. wanted it… so his birthday present is on the way. 
ohhhh…father’s day is coming up…hmmmmmm
Yum–this is shaping up to be a DELICIOUS summer! Make sure to do a lot of walking/exercise to burn off these yummy calories!
Had some excess caramel from a dessert, so I made vanilla ice cream and stirred in the caramel and some sea salt. DH inhaled it…it was pretty tasty!
@BunsenBurner I mean when you think about the cost of good store ice cream, you just have to make and fifty or so 1/2 gallons to break even, right?
A tip on adding pralines to ice cream–be sure not to blend too long or the coating will all come off and you will have cinnamon ice cream and nuts–good but not what my S had expected when he was making his treat. Add it just at the last minute and fold it in and stop soon afterwards.
@Meddy - our ice cream ? comes from a Euro deli. Full fat, airy, less sugar than typical grocery store tubs. We will break even even sooner! 
That’s why I suggested investing in spatulas of varying sizes and stiffness. It takes a very stiff spatula to clean the freezer bowl, and it takes a smaller more flexible one to clean the dasher well.
I did try quickly washing the freezer bowl in cold water and using it a second time (for a second batch) immediately after. It worked “just okay” - definitely not great. I’d say the stress of rushing to swap it out before it thawed made it “not worth it”. So I ended up buying a second freezer bowl.
The ice cream maker linked by @Sybylla worked like a charm. Thanks! I made the basic vanilla ice cream from the brochure and cut the amount of sugar in half. It was awesome. Mr. really enjoys his gift. That said, he now wants to take the machine apart to use the compressor in some contraption at work. Says it is cheaper than buying said compressor. Noooooo!!!
My ice cube make has a compressor, those are cheaper than the ice cream makers, steer him there LOL, e.g. https://www.amazon.com/IKICH-Portable-Ice-Maker-Machine/dp/B07Q33HD6X/ref=alex_attr_sims_s_t1_1/144-7424020-1544155?_encoding=UTF8&pd_rd_i=B07Q33HD6X&pd_rd_r=924c5248-f626-4762-8caf-6519c38dce11&pd_rd_w=cgOFx&pd_rd_wg=9zqNE&pf_rd_p=ca704411-4e63-4bef-847c-d8d06f21946c&pf_rd_r=ZZ122YPS5M9BE72PK904&psc=1&refRID=ZZ122YPS5M9BE72PK904
Thanks, @Sybylla !! I already found a source of miniature compressors for him that don’t cost an arm and a leg the ice cream maker is safe.
I made a batch of strawberry ice cream for Father’s day. I didn’t use a lot of sugar and I thought it was delicious. The teens however, suggested the sugar content was low. Hmmph. I got this because I wanted a “healthier” option to store bought ice cream.
This reminds me of the time I went to the grocery store with my young kids and the cashier said, “How in the heck did you get them to eat whole wheat pasta?”
Patience, grasshopper…
Yum! We are also into “less sugar is more flavor.”
Strawberry syrup served on the side can solve the sweet tooth problems.
I was thinking of this thread when I read @MomofWildChild was making peach ice cream. I’m trying hard not to collect “things” but ice cream is one of my favorite foods. I may put a machine on my Christmas list.
My son has been enjoying the less expensive reconditioned Cuisinart ice cream machine we got ages ago for Christmas. You chill part of the unit in the freezer for some hours or overnight and don’t need ice or salt (like we used to with the hand crank model that was a pain to use).
Ok, reporting back that I’ve made 4 batches of ice cream with my new Cuisinart ICE-70 and they’ve all been fabulous. I’ve been using the book @GRITS80 recommended, “Hello my name is ice cream” as a guide (i.e. putting my own spin on some of the recipes).
Happy to report that the science of making ice cream that stays smooth, creamy and scoopable after days in the freezer is true. In fact my last couple batches have remained softer than Haagen-Dazs or Talenti.
So far I’ve been eggnog, peach-jalapeño frozen yogurt, bourbon-butterscotch chocolate, and burnt-honey lavender. On the to-do list are sweet corn (maybe with lime and jalapeño?), bubble gum, jasmine (the flower, not the tea), and orange blossom. Heh, just proof-read my list and realized W and my tastes might be a bit eclectic.
Aside from standard basic ingredient ratios, what the book’s author recommends that seem to work are a little glucose (60g of syrup) and a couple teaspoons of either corn starch or tapioca starch (I use tapioca, which the author says holds up better in the freezer). Although to be fair, so far the recipes I’ve made have all been custard-based, and all the cream and egg yolks definitely do their part to keep things smooth and creamy.
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little glucose (60g of syrup) <<<<
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Which is just corn syrup in the USA.
I made “quadruple chocolate” for father’s day. I used 1/2 cup regular cocoa, 1/4 cup dark chocolate cocoa, and added chocolate fudge and mini chocolate chips.
It is already gone. ?
Just bought an ice cream maker for a friend who just moved and switched jobs. This is the one:
Hope she enjoys it with her 6 year old!