Just invested in one that does sorbet and yogurt as well as ice cream, all for under £40 on Amazon. Good bit of kit.
A few years ago, at the BBC Good Food Show at the NEC, Birmingham, I bought the display model of the Cuisinart "Gelato" ice cream maker. I have been using it at least once a month. Juxt put a slurp of vodka or brandy at the bottom of the well, so that the ice cream bucket doesn't get stuck, turn it on to allow pre-chilling, Chuck the ingredients in the bucket, start the notor, and leave it all by itself, churning happily away... 1 litre at the time Bliss. You have just reminded me to get the last bit of chocolate eaten, and buy some more stuff to make the next,
Take some double cream. And some frozen strawberries. Stick em in a blender. Add sugar or sweetner as required. The frozen strawberries turn the double cream into ice cream.
i had the use of a carpiggiani commercial ice cream machine in the 70's. liquid cream "mix" went in the top--i found out an extra 20% water could be added.....pound notes came out the other end.
No need for an ice cream maker. I make a no churn version with heavy cream. Look out for “no churn” recipes like this one https://www.easycheesyvegetarian.com/avocado-ice-cream/ https://kirbiecravings.com/no-churn-avocado-ice-cream/ The heavy cream avocado combination gives a rich creamy texture.
my wife makes a concoction using clear jelly--which she scoops with a special tool to make it like spagetti--like a clear slimy wormlike mess. this is mixed up with carnation milk, thick cream, fruit cocktail and syrop. finally-grated cheddar cheese is sprinkled on top. its disgusting.
I dont think its the same..i will ask her. We have a member called halo halo..not been here for a while...
