When Gayle and I got together, I quickly discovered he was an ice cream addict. In just a few short months, no matter how I tried to resist, I had gained 30 pounds. I knew I wasn't going to dissuade him from ice cream, so I had to come up with a better alternative. (Of course, he doesn't gain an ounce.)
Enter, the Cuisinart Ice-20. I can only recommend the Ice-20 because that's the one I have. There are newer fancier versions now, but I bought the Ice-20 because the Amazon seller I used offered two freezer containers for the price of one, and who doesn't want ice cream at the ready anytime?
It has made a HUGE difference for us. First, we wouldn't go back to commercial ice cream if you paid us to. We don't even entertain the thought, or long for a single brick or container. We don't even glance at that freezer. Why? Despite all the lovely combinations they have, I have been able to come up with equally tasty treats of all stripes and flavors, it's much healthier without sacrificing any taste, it's fun, it's easy, and it's convenient.
With the Ice-20, there is no muss, no fuss -- no ice or salt required. We have two freezer bowls that are in the freezer at all times unless one is in use. It's nice to have two because you can keep them rotated. For best results, the bowl has to be frozen at least 24 - 36 hours after it is used, so with two, we always have one ready to go.
We always have milk on hand, either dairy or almond milk. We used to keep cream and half'n'half, but I decided it would be better to go low fat on the ice cream -- and figured out how to do it without sacrificing taste or texture.
It takes between 23 & 33 minutes to make, depending on whether you're making soft-serve yogurt, or creamier, more solid ice cream.
Our newly discovered summer favorite: Dark Chocolate Raspberry.
Here's how simple it is:
In blender:
1 1/2 cups Dark Chocolate Almond Milk (Silk)
1 1/2 cups Glen Oaks Raspberry Drinking Yogurt
1/3 cup Whey-Low Ice Cream sugar (Low-glycemic)
That's it! Blend it for a few seconds while you're putting the ice cream maker together (consisting of taking off the plastic lid, setting one of the freezer bowls in place, setting in the paddle, and repositioning the lid). I bring over the blender pitcher, flip the start button on the ice cream maker (it must be turned on before adding ingredients), and pour in the contents of the pitcher. I set my kitchen timer for 30 minutes and walk away. In 30 minutes I will have the creamiest textured Dark Chocolate Raspberry ice cream. Yum!
The best frozen yogurt was a real shocker:
1 1/2 c. organic skim milk
1 1/2 c. organic plain yogurt
1/3 c. Whey-Low ice cream sugar
30 seconds in the blender, 20 minutes in the Cuisinart. One would think it would be very plain tasting, but it's sweet and tart, and darned near has a lemony flavor to it. Our all-time favorite.
The recipe is always the same for a max capacity batch: 1 1/2 c of base, 1 1/2 c of thickener/flavor, and 1/3 c. of Whey Low ice cream sugar.
A recipe booklet comes with it, and they give you the recipes for fancy custard ice-creams where you have to cook it and cool it, but I'm kind of the instant gratification type and have never found myself wishing for anything "more."
I'm thinking of putting together a tips & recipe e-booklet for it. If enough of you email me and suggest that I do it, you'll get yours for free.
