tag:blogger.com,1999:blog-4880603295507070479.post1477798360626242721..comments2024-03-12T06:37:11.027-05:00Comments on A Good Appetite: Ice Cream Failkathttp://www.blogger.com/profile/10462007067131792229noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-4880603295507070479.post-36543771432908733442010-07-23T15:31:19.056-05:002010-07-23T15:31:19.056-05:00I also use the Kitchen Aid ice cream attachment. ...I also use the Kitchen Aid ice cream attachment. I love it (honestly, beyond reason), but have found that too much base, base that isn't ice cold enough, or freezing the bowl less than the full 36 hours (or in a freezer that isn't ice cold) can all make an ice cream behave like yours did. The buttermilk may not have helped, but I doubt it's the cause, particularly since you subbed Laurie Hnoreply@blogger.comtag:blogger.com,1999:blog-4880603295507070479.post-38691927484994542742010-07-20T13:56:32.623-05:002010-07-20T13:56:32.623-05:00I agree with Lisa Paul, the b'milk is likely b...I agree with Lisa Paul, the b'milk is likely bringing too much acidity to the mix. As for the ice crystals, I agree that a little alcohol will hold down the size of the crystals, and a little bit of powdered milk will add some emulsifiers, to help bind water to the fats.Doug Fordhttp://cold-glass.comnoreply@blogger.comtag:blogger.com,1999:blog-4880603295507070479.post-79749920648889422212010-07-13T08:13:29.120-05:002010-07-13T08:13:29.120-05:00The icecrystals were definitely from the buttermil...The icecrystals were definitely from the buttermilk, but I am not sure about it not setting right. The last time I had an icecream not set, it was because I had boiled the syrup it was sweetened with for too long, but that doesn't sound like the problem with this!Alicia Foodycathttps://www.blogger.com/profile/11931796992646884249noreply@blogger.comtag:blogger.com,1999:blog-4880603295507070479.post-33279584394334683692010-07-09T08:43:12.914-05:002010-07-09T08:43:12.914-05:00sounds like you needed a thickening agent in there...sounds like you needed a thickening agent in there like a couple egg yolks to help make it a custard, well not a custard but thicker. that should help. but then you need to find the right balance of buttermilk to half & half too.vanillasugarbloghttps://www.blogger.com/profile/04326351678882055985noreply@blogger.comtag:blogger.com,1999:blog-4880603295507070479.post-51256978432286314792010-07-09T04:46:11.387-05:002010-07-09T04:46:11.387-05:00i'm an ice-cream-making igmoramus--sorry i can...i'm an ice-cream-making igmoramus--sorry i can't be of help! i think that whether firm or soft, this'd be delicious.gracehttps://www.blogger.com/profile/02368850949339758604noreply@blogger.comtag:blogger.com,1999:blog-4880603295507070479.post-56810293194699438002010-07-08T21:05:28.625-05:002010-07-08T21:05:28.625-05:00There are a lot of strawberry buttermilk recipes o...There are a lot of strawberry buttermilk recipes out there. Matter of fact after reading that you would be making it, I was checking out some recipes.(It just sounded so good) I seen one that had buttermilk and sweetened condensed milk. I recently had a failure with a strawberry sorbet from COoking Light. Honestly I think it was that there was too much in my KA ice cream maker. Interesting. Lorihttps://www.blogger.com/profile/16945911444997924849noreply@blogger.comtag:blogger.com,1999:blog-4880603295507070479.post-3035009705739733262010-07-08T12:01:52.610-05:002010-07-08T12:01:52.610-05:00Buttermilk not only doesn't have the fat conte...Buttermilk not only doesn't have the fat content, it is much more acidic than cream (due to the bacterial action). So I'd say that would be the problem.Lisa Paulhttp://leftcoastcowboys.comnoreply@blogger.comtag:blogger.com,1999:blog-4880603295507070479.post-9037372822160026062010-07-08T09:20:23.139-05:002010-07-08T09:20:23.139-05:00Buttermilk ice cream is delicious -- but it defini...Buttermilk ice cream is delicious -- but it definitely needs cream added, or something that contributes a higher fat content (which will prevent the graininess). Full fat yogurt is a great suggestion, since it would help to maintain that buttermilky tang.<br /><br />That said -- the color of this ice cream is gorgeous!Lohttps://www.blogger.com/profile/02627131190832189839noreply@blogger.comtag:blogger.com,1999:blog-4880603295507070479.post-20740479982911146572010-07-08T09:15:45.255-05:002010-07-08T09:15:45.255-05:00I have no suggestion to offer but am interested in...I have no suggestion to offer but am interested in responses b/c buttermilk ice cream sounds delicious. Hope you'll try again - I'd love to read about results. (Honestly, even though this did not leave up to expectations, it still looks quite delicious).Tangled Noodlehttps://www.blogger.com/profile/17543997083087131116noreply@blogger.comtag:blogger.com,1999:blog-4880603295507070479.post-69189729588785247132010-07-08T09:08:20.000-05:002010-07-08T09:08:20.000-05:00Generally more fat=more creamy. Ice crystals coul...Generally more fat=more creamy. Ice crystals could definitely be a result of the lower fat buttermilk. Also, I've found if your freezer is set too cold pr you didn't churn it long enough it can impact the quality of the ice cream. Good luck! I'm off to churn some rhubarb ice cream for dessert tonight...bookworm88https://www.blogger.com/profile/01824496892554737899noreply@blogger.comtag:blogger.com,1999:blog-4880603295507070479.post-13684377168601933262010-07-08T09:03:22.153-05:002010-07-08T09:03:22.153-05:00I put sweetened condensed milk & sour cream in...I put sweetened condensed milk & sour cream in mine (but I make "magic" ice cream that doesn't require an ice cream maker). The recipe looks like this:<br /><br />1/2 c sweetened condensed milk<br />1 oz white chocolate (or white chocolate chips)<br />1 T Vanilla extract<br />1/4 c sour cream<br />1 1/4 c heavy cream<br /><br />I think the sweetened condensed milk is what keeps Stephaniehttps://www.blogger.com/profile/06407370869392607571noreply@blogger.comtag:blogger.com,1999:blog-4880603295507070479.post-37332287523616414122010-07-08T08:57:56.819-05:002010-07-08T08:57:56.819-05:00Maybe some of these tips could help?
http://www.t...Maybe some of these tips could help?<br /><br />http://www.thekitchn.com/thekitchn/tips-techniques/quick-tip-how-to-make-creamier-low-sugar-ice-cream-119553?PikaPikaChickhttps://www.blogger.com/profile/06324711203780065688noreply@blogger.comtag:blogger.com,1999:blog-4880603295507070479.post-17642905719262132010-07-08T08:51:45.987-05:002010-07-08T08:51:45.987-05:00I think it was the buttermilk, although thick, not...I think it was the buttermilk, although thick, not too fattening. Possibile alternatives are plain yogurt and evaporated milk. Some corn starch in the custard can help too!Peter Mhttps://www.blogger.com/profile/01907758539058786065noreply@blogger.com