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Cuisinart Ice Cream Maker

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On 7/29/2020 at 2:40 PM, Pool Boy said:

I personally find no reason to ever make corn ice cream.

That said, I generally have very god results with Jeni's recipes. I have not made any in a couple of years, but I vaguely remember there is a tiny amount f basic cream cheese in some of the recipes - I do not recall ever doing a corn starch slurry.

What was the source of the recipe - we have her book on this that us about 10-12 years old, not sure if they ever made another one or more recipe cooks or not.

I've got the book and used the recipe without riffing on it at all.  

But in other experiments, I made another peanut butter ice cream, using a condensed milk & cream base and peanut powder, and that turned out much closer to what I was hoping for.  I think I'll increase the amount of PB powder next time, or maybe layer in a straight peanut butter swirl as I'm packing it up.  

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Just finished making blackberry stracciatella ice cream using B&J's recipe for blueberry (with adjustments for sugar). This has been one of our go-to favorites for years as we usually pick a mass quantity of blackberries for jam each summer and use a pint for ice cream. After I macerate the blackberries with sugar and a bit of lemon juice, I usually mash them, pour the liquid into the sweet cream #1 base and then later add the solids when pouring into the machine. It comes out great with a mostly uniform purple color and light creamy blackberry flavor with a few chunks of berry bites. Once the churn has started to set, I add dark chocolate shavings or small chunks.

This time, after macerating I blitzed it with an immersion blender and pour the whole thing for churning and melted semi-sweet chocolate chips and drizzled in for stracciatela. I think it'll be pretty similar to the past but we really liked the stracciatella mix of mini and bigger thin chunks so went this way. It is freezing now, can't wait for a scoop soon.

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