Ice Cream Making

Yanny and Bertha inspired me to make my own ice cream. After asking around and read online reviews, we decided to get this Cuisinart Ice Cream Maker. We waited for a while to make sure we really going to use it. Turned out the price dropped more than half if you buy it during the winter compared to summer. Better yet, I searched it on craigslist.org and found someone who sell a barely used one for $20. Yay!!! 

As usual my curious boy would like to see how the machine works

My first homemade ice cream ever: Raspberry Ice Cream - made with Bertha's Blueberry Ice Cream recipe 

Turned out the texture is even better than the store bought one. In addition, it doesn't have additives plus we can adjust the sugar according to our liking. Yay!!!!

Lesson Learned {so that you don't make the same mistakes I did}:

1. For the heavy cream: Do NOT use the ultra-pasteurized one {like the one normally sold in most grocery stores}. I got them from Trader Joe's or Wholefoods. 

2. You will need a thermometer. NOT the candy or meat thermometer but the digital one like this or this. 

3. You will also need stainer. Any kind should do. I use this one.

4. Use only Vitamin D or whole milk for better texture.
5. Feel free to adjust the sugar to your liking.
6. If you happened to see Vanilla Bean @Costco {they have them sometimes} grab some because they sell it cheaper than anywhere else {a little over $1 per bean vs. $4 per bean @Wholefoods or elsewhere}. 

7. Use David Lebovitz's recipes in his book: The Perfect Scoop for best result.