Do all of these recipes use a ton of sugar? I want to make healthy ice cream and wondering if this will work with other recipes? Thanks
1131986
The sugar isn't the important ingredient. Some kind of dairy seems to be in most of the recipes I've seen. Some fat helps to make creamy end products. The internet has tons of recipes, so you should be able to find healthy, lower sugar versions. Search for homemade ice cream, sherbet, and sorbet recipes and pick the ones with lower sugar amounts.
1131987
I haven't prepare the recipes shown in the note. I did prepare my ice creams with other récipes and they were just great.
1131988
So far, I've made only sorbets. . .pineapple, orange, raspberry and strawberry.
1131989
I haven't prepare the recipes shown in the note. I did prepare my ice creams with other rcipes and they were just great.
2247003
Hi there, We now have a free '50 Ice Pop Recipes' ebook which we are giving away rather than just the 3 free recipes. You can get it by visiting our Facebook page. Thanks, Mike Sunsella
763866
I bought this ice cream make r used but it doesn"t have the recipe book or instruction. Is anyone able to copy me the recipes thru an e-mail. I hear they are great. I really don't have to have the instructions as it is pretty simple and most can be figured out by reading the reviews. Thanks Vicky
1540538
Anything that requires a heavy cream you can use Dream Whip. We use it to make Ice Cream. Also to make carmel sauce and any sweet sauce. If you have any questions, contact me. I have been cooking at a remote lodge for 15 yrs. I will contact you in a few days. I'm out at the remote lodge in Alaska. Diana
646114
I've been using store bought ice, it takes about half a bag to turn a quart of ingredients into ice cream. Better to make a few batches in advance if you're using trays!
288056
I use Satin Ice for my cakes. I used some Wilton years ago and never went back after using Satin Ice. Tried making marshmallow fondant, too gummy and not as pliable as Satin Ice. Don't make any from scratch because it's too much work and messy. Ingredients (from the website):SugarCorn SyrupPalm OilNatural and Artificial flavouringsGum TragacanthGlycerineCellulose GumModified Corn StarchPotassium SorbateAcetic acidTitanium Dioxide***Caramel color **Cocoa Powder **** White/Vanilla, Ivory/Vanilla, Baby Blue/Vanilla, Baby Pink/Vanilla, Pastel Green/Vanilla, Pastel Yellow/Vanilla, Lavender/Vanilla and White/Buttercream only** Dark/Chocolate and Ivory/Vanilla only* Dark/Chocolate only I use Satin Ice for my cakes. I used some Wilton years ago and never went back after using Satin Ice. Tried making marshmallow fondant, too gummy and not as pliable as Satin Ice. Don't make any from scratch because it's too much work and messy. Ingredients (from the website):SugarCorn SyrupPalm OilNatural and Artificial flavouringsGum TragacanthGlycerineCellulose GumModified Corn StarchPotassium SorbateAcetic acidTitanium Dioxide***Caramel color **Cocoa Powder **** White/Vanilla, Ivory/Vanilla, Baby... » Read More I use Satin Ice for my cakes. I used some Wilton years ago and never went back after using Satin Ice. Tried making marshmallow fondant, too gummy and not as pliable as Satin Ice. Don't make any from scratch because it's too much work and messy. Ingredients (from the website):SugarCorn SyrupPalm OilNatural and Artificial flavouringsGum TragacanthGlycerineCellulose GumModified Corn StarchPotassium SorbateAcetic acidTitanium Dioxide***Caramel color **Cocoa Powder **** White/Vanilla, Ivory/Vanilla, Baby Blue/Vanilla, Baby Pink/Vanilla, Pastel Green/Vanilla, Pastel Yellow/Vanilla, Lavender/Vanilla and White/Buttercream only** Dark/Chocolate and Ivory/Vanilla only* Dark/Chocolate only « Show Less
2284934
No. You need cream, sugar, and milk for most recipes. What I do is follow the recipes in the booklet that comes with it, and just substitute the main ingredient for something else. So if I want cake batter ice cream, I follow the peanut butter recipe and sub cake batter for peanut butter. It's amazing! I love this thing. I got one for my sister and she loves it too.
159710
Gelato and ice cream both use milk cream sugar eggs if you want a custard base so I don't see any difference between gelato and ice cream. I'm diabetic so I like to make my own ice cream so I can use the artificial sugar and also use the sugar free pudding mix with cream or half and half and whip that up for ice cream for my self. It is a soft mix when done so if you want it hard you will have to freeze it when its finished. It only holds a maximum of 2 3/4 cups of mixture at a time. Hope this is of help.
1135888
there are a lot of books here..you might be able to find it on line too. just look for ice cream maker recipes
1411723
Do you still add powdered milk to thicken it up? Thanks for your reply. I love mine. I use homemade vanilla and read about a tiny dash of salt (can't recall the purpose ) and about a cup of the bulk Splenda (not the little envelopes) done in 6 hours.
153729
That I am not to sure of in terms of making homemade ice cream, but I would probably put about 3 teaspoon full of the flavoring if your making a cup size batch of ice cream. If your making a cake from scratch, mix the coconut flavoring with the peach flavoring in your batter for a killer out of this world taste.
1916356
There are a bunch of recipes in the book that comes with the ice cream maker, but honestly you can find a ton online that fit any dietary restrictions. As for sorbet I'd have to check the book not sure as we haven't tied to make it. What this product does best over others is the amount it cam make at one time. We are a family of four and are able to make enough to store for about 2 weeks and give some to extended family in our neighborhood as well. Looking forward to the summer to make some for a BBQ.
1151094
Thanks for the post, I'm just trying to make some ice cream but every recipe in my book says "heavy milk"; I'm going to try to find heavy cream and use it in my recipe.
1764463
I have had none of the problems reported here. I have made several flavors of ice cream and they have come out great. I have even added ingredients such as cherries when I made Chocolate ice cream. I believe the key to success is to make sure the ingredients are very cold when put into the frozen bowl. You do have to hold the lid down for the first few minutes until the mixer is moving smoothly, but then it works perfectly. It has to be eaten right after making the ice cream. I have never put it back into the freezer for later so I don't know how that works. Good luck if you try again.
1377766
You can use sugar however; I do not know how to add flavor or if you can. The floss is somewhat cheap; you can get it at Smart and Final for around seven dollars. If you have already purchased this machine I would test it out as soon as possible. From what I remember there is only a seven day warranty.
795813
That won't work since the resulting ice cream will be icy and freeze too quickly. Check out this site for help in making sugar-free ice cream: http://gpinzone.blogspot.com/
945418
There are no recipes for ice cream or sorbets on the directions in the package. you can make freezer jam, but you must add the pectin to boiling water and dissolve completely in a blender or food processor before adding to fruit. It might work for sorbet therefore, or for ice creams that are based on a cooked custard. You might try instant clear jel instead as it doesn't require heat to thicken. I haven't tried it myself, so I can't guarantee results. If it works please let us know-great idea!