Anyone else under siege by comment spam lately? Is July National Comment Spam Month and no one told me?
Over the fourth of July weekend, I went to all the trouble to make the custard portion of peach ice cream only to find out after the custard, ice and salt were added to the maker that the ice cream maker was dead. We received it as a wedding present and we’ve only used it maybe four times in ten years. I was more than pissed off. On the way to the garbage can bad things happened to the ice cream maker. If I had a gun, I would have shot it.
All violence aside, does anyone have a recommendation on ice cream makers? Now that we don’t have one, I really want to make ice cream.
No clue about ice cream makers, but it was bugging me all day that those spam comments were still on here! I was up pretty late last night and noticed your spam around 1AM.
I’ll ask around for the ice cream maker recs.
I can’t do too much maintenance on the site while at work so I have to wait until late afternoon to bomb the spammers. I’ve been banning IP addresses, adding words to the blacklist and nothing seems to be stopping them. I think we need to upgrade to the new and improved Movable Type and that may help.
Thanks for the ice cream maker help.
Hello, I come to by way of Liz, and to Liz by way of Gina, who was by way of J, and so on and so on.
I happen to ADORE making ice cream. #1, I love to eat it and #2 I’m facinated by the science of it (food science geek here).
If you want a relatively inexpensive ice cream maker, I have had great success with the Cuisenart model with the bowl you put in the freezer. There are of course more expensive machines which contain a refrigerant and therefore do not need the freezing bowl, for what I do at home and for parties, the 1.5 quart bowl of the Cuisinart works for me (multiple batches for parties of course). William Sonoma often has these on sale and sometimes they have a deal where you get a second bowl for free.
If you get this machine, I highly recommend keeping the freezer bowl in the freezer (wrapped in a plastic bag) if you can spare the room. The bowl should be in the freezer for at least 24 hours between uses to get it completely frozen but I’d recommend 48 hours for the first use, so it can last the whole 20 minute cycle for a custard base. It will come out like soft serve, and should be “hardened” overnight for the best results. Most recipes will call for this.
Enjoy!
I would keep an eye on Ebay. I still have hidden ambitions to open a real, home made ice cream business, similar to where I worked in high school.
I think you can pick up a used soft serve machine from a local resturant supply, or business that’s going out of business for under $2,000.
I don’t know if you want to spend that much, but if monoey is no object……
Thanks for the suggestions. Soft serve like they make at Carl’s in Fredericksburg would rock but I’m thinking money is an object so I think something cheaper is for us.
I’ve been to Carl’s. I like the ambiance of the joint and the custard ain’t bad either.
I grew up around several places just like Carl’s. It was big business on the shores of Lake Ontario. The place I worked was hard ice cream, made in-house, with an elaborate array of sundaes and 20 something different flavors. I still have never had better ice cream, especially right out of the creamers before going into the cooler.