What about the raw eggs!!! Because of elderly parents, for safety I learned to either buy pasteurized eggs (NOT pasture raised but "pasteurized") and because they cost so much more I learned how to pasteurize them myself. If you want to pasteurize your eggs (like your milk is pasteurized) you need a machine called Sous Vide. You don't want to cook your eggs but you want to kill the 4 classes of bacteria. That is done by taking the eggs to 129 degrees for 4 hours. Then after they are cooled and refrigerated you use them like normal egg except you can eat them raw or put them into recipes raw like egg nog and hollandaise sauce!
You are so thorough! We watched tonight, the first time using our same Cuisinart Ice Creamer as yours. We took your tip and let it run for 15 minutes empty, and cut down the timing. We've inserted the bucket, set the machine timer to 23 minutes, and are eagerly waiting! Thank you for your awesomeness!!
You no longer see non-pre-diabetic kids riding their bikes on Saturday afternoon after mowing the yard and other chores. And, except for me, you no longer see many people swallow raw eggs to comfort the stomach (as was once done daily by me when I had ulcers). I was wondering why ur egg whites weren't.
I bought two ICE-100 machines from Amazon last week-both defective! The first one had a white insulated wire pinched between the bottom seal and metal floor of the well-so it was not sealed at the bottom. Amazon quickly replaced it with another unit-I’m thinking the second unit was a returned model because it didn’t have the large “keep it cool!” sticker on the front like the first one did, and as yours did. But when I turned it on, set the timer, and pressed , I could hear the compressor running, but the paddle did nothing. I went down the quick start checklist and did everything correctly-six times-but nothing happened. So I returned it to Amazon and bought the Whynter ICM-201SB-LOVE IT!!! I’m now making my third batch of ice cream and it works perfectly!! I normally love Cuisinart products, but lost faith in this ice cream machine model. Actually, I’m now glad this happened because the Cuisinart can make up to 1 1/2 qts of ice cream, but the Whynter can make up to 2.1 qts of ice cream. Winner, winner, chicken dinner! Good luck with yours!
That is quite an interesting story!!! I love gadgets so I will definitely look up th one you bought. Not to rain on your parade, but I accidentally got my hands on a unit called the Ninja Creami and it was a surprise right out of a fairy tale lol. I hav't used the ice cream machine one single time since I got this machine. Once you get past the initial shock that you are always working a day behind it is fantastic!! The machines with the compressors in them give (almost) instant gratification. With this rig, you mix up your mix in the blender, put it into a 1 pint container and freeze it overnight. Then you take your frozen pint and put it in the Ninja Creami and it makes soft serve ice cream. Kinda a$$ backwards. To make up for the 1 day delay I bought extra containers and I just put them in the freezer so in effect I really DO have ice cream on tap. Most people can't get past the 1 day delay though, my brother and his wife couldn't do it lol. With all my frozen pint in the freezer I no longer feel that pain :) I will be making some videos on this thing, plus I will share my ice cream recipes too (you will be able to use those in your machine!) Thanks for writing, that was nice :)
@@PetersKitchen- Thanks for the quick reply. Hope it doesn’t rain on your parade that your Ninja doesn’t rain on mine. 😂 I did consider the Ninja, but I want to make a lot more than its capacity in one setting. Besides, my kitchen is FULL of Breville appliances, and this Whynter complements very well. (I didn’t want to spend $$$$ on the Breville Smart Scoop) Because I’m using Monk Fruit w/erythritol instead of sugar, I’m needing a lot less (‘cause it’s so much sweeter than sugar) per batch. I also learned that the sugar helps to keep the ice cream from becoming hard as a rock overnight. This morning I used 1/4 cup of the sweetener, just under 1 Tbsp of Avacream ice cream stabilizer, and 1 Tbsp Vodka. I’m told the Vodka will lower the freeze point and help to keep it from getting too hard, while not influencing the flavor. I’m now on my fourth batch within a week, each time adjusting the recipe slightly. My second batch I used WAY too much Monk Fruit-had to toss it, it was that bad. But I think I’m real close to getting it perfect! Cacao powder on order, and I have Kahlúa ready for a subsequent batch, in which it will be an ingredient for coffee-flavored ice cream. Exciting days ahead! Thanks again for your video and your reply.
Wonderful, thank you! I just now found your channel, searching for keto ice cream recipes. I ordered an ice cream maker a few days ago, it'll be here soon. Meanwhile, I have time to gather recipes, and make sure I have the ingredients. I've been buying keto ice cream, and you know how expensive that is. I've washed and saved my empty containers. I use them mostly for leftovers, but now I'll be refilling them with ice cream. That white bit attached to the yolk is the chalaza. It's the membrane around the yolk, with the ends attached to both the pointy end and the rounded ends of the shell. It keeps the yolk centered in the egg, so it doesn't stick to the shell. When you crack open the egg and empty it into a dish, the stretched out ends break free of the shell. They snap back to the yolk, like little rubber bands, creating the little curly white blobs you see on the yolks. Rather than pasturizing the eggs, I'm planning to cook my ice cream mixture before using it. I'll refrigerate it overnight. That's fine, because my maker is one with a freezer bowl, I'll have to freeze it overnight anyway. That's a bit of a nuisance, but a lot less than ice & salt. Your recipe sounds delicious, looking forward to trying it out, this coming weekend.
This is the best ice cream recipe I've made. I have tried about 6 different recipes from very good chefs.You can actually scoop this after it has been in the freezer. The one thing I added that might have a made a difference from the original recipe is that I added 2 tablespoons of vodka. This was a tip that I got from another site. It worked. This is now the base recipe I plan on using from now on. Love it.
Yeah I read that too, I used swerve confectioners and 1 tbs and it was still frozen. I heard allulose is better for ice cream so I'll try that and maybe add another tbs of whisky or something.
Raw eggs does not = custard, although purely edible. If you're not going to temper them, omit them. You should also heat your base to remove the grittiness of the sugars you added.
I never had an issue with my cuisinart freezer bowl not getting cold enough but my samsung refrigerator has a power freeze option and I can set the temp to -14 degrees
I’m returning the regular automatic cuisinart back to Amazon. And I will order the one that you got because I don’t like putting the canister into the freezer all the time.
I agree with you about the canister thingy :) May I make a suggestion? Take a look at a few videos people have put up about the Ninja Creami machine. I find that intriguing. The premise is like what you and I don't like, meaning the canister, plus you have to freeze what you want overnight first - but - you prepare them in individual jars and as you want a serving you have to put that jar into this machine and it makes it into ice cream. So the negative is there is no instant gratification, but the positive is I can make a lot of variations and just store a jar in the freezer until I want to make ice cream. Another negative is it seems you have to do it more than once, but it looks like a lot of them don't have the recipe down right yet. It's just a thought, but thank you for writing :) Oh, and use any of my Amazon links immediately before you buy over there, it puts pennies in my jar lol :)
I bought the smaller one for $69.00, takes 15 mins for my recipe. I keep the bowl in freezer, mix all my ingredients ahead, keep in refrigerator. I use monkfriut, goat kefir, A/2 cream, vanilla, pinch of salt.
If you ran the ice cream maker with the mixture in it for the total time you ran it empty and full, I think you would find the total time is the same as your method. But I did enjoy the way you personalize the presentation.
Thank you for your video today it was informative and entertaining. I am going to buy an ice cream maker, but I feel this model is too large for my counter-top in a small kitchen. I will perhaps get the smaller size Cuisinart with the bowl that needs to be in the freezer for 24 hours previous to making the ice-cream...
@@AedanBlackheart I got the Cuisinart, it has lots of problems as most of the ice cream sticks to the sides of the container. Also, I found out I don't like the ice cream.
I have smaller one, works awesome 15 mins i have yummy ice cream! Read all directions, they have good tips for making it work right! Mine makes a quart. I used goat kefir, A/2 cream, vanilla, pinch of salt mixed all kept in refrigerator for a few hours, the mix bowl in freezer all the time ready to go. Turn on machine first pour mix in slowly. Easy!!!
Looks so good! Yummy 😋. It was funny is after you gotten done with your program they had a commercial on for the ninja ice cream machine which is half the cost of your Cuisinart.
Oh, maybe I should have looked at that one lol. Does it have the compressor built in so you don't have to freeze something for 24 hours before you can use it? Cuisinart has one like that too. Everyone told me they "had one like that" and they just stopped using it because you had to freeze something first, or those that kept that part in the freezer all the time said it never got cold enough. I'll go look at it - thanks :)
Im just wondering how the ice cream is the next day in the freezer. Will it be rock hard or the same texture as regular ice cream? Ive made my own before but didnt use an ice cream maker and it was rock hard. I will buy a machine only if its normal ice cream texture the next day. Seriously craving some peppermint ice cream right now. I would also like to try an eggnog ice cream since its similar to how you make ice cream and is delicious. Butter pecan also lol.
It's rock hard lol. I take it out and do one of 2 things - because the fat content is high, it melts a lot quicker. So I leave it out for about 20-30 minutes - or - I nuke it for 30 seconds twice. Since I don't like microwaves and almost never use it, I just take it out and let it sit. The reason for an ice cream maker is because between an ice cream maker that has it's own compressor vs the kind you freeze ahead of time - just throw your money away with the kind you freeze ahead. There is almost no consistency between one batch and the other, and it never gets cold enough long enough. The one with the compressor is the same every single time. To get that store bough semi-softness you have to add a lot of crap to your ice cream and I don't want to do that. I'd rather deal with a "cleaner" product even if it is hard, than all the junk you have to put into it to act like a store bought - but that is just me and my choice. So without the machine, being on a low carb eating system, I would get no ice cream at all. I have to pick my battles :) And if you come across someone who says they can get that ability for the ice cream to not be rock hard - probably not true, I have never had it happen for me :)
I bought the small Cuisinart Ice and it is terrible! I just got it and will be returning. The paddle didn’t go around and about 1/4 if the mixture froze to the sides and bottom. Sooo disappointed.
Here's a tip for taking out yolks easier. Break the egg in a bowl use an old soda bottle. Squeeze it slightly and put it on the yolk and it sucks it up cleanly without the whites
What about the raw eggs!!!
Because of elderly parents, for safety I learned to either buy pasteurized eggs (NOT pasture raised but "pasteurized") and because they cost so much more I learned how to pasteurize them myself. If you want to pasteurize your eggs (like your milk is pasteurized) you need a machine called Sous Vide. You don't want to cook your eggs but you want to kill the 4 classes of bacteria. That is done by taking the eggs to 129 degrees for 4 hours. Then after they are cooled and refrigerated you use them like normal egg except you can eat them raw or put them into recipes raw like egg nog and hollandaise sauce!
You are so thorough! We watched tonight, the first time using our same Cuisinart Ice Creamer as yours. We took your tip and let it run for 15 minutes empty, and cut down the timing. We've inserted the bucket, set the machine timer to 23 minutes, and are eagerly waiting! Thank you for your awesomeness!!
There is a nice you tube video, where a lady shows you how to pasteurize your eggs in the microwave oven.
You no longer see non-pre-diabetic kids riding their bikes on Saturday afternoon after mowing the yard and other chores. And, except for me, you no longer see many people swallow raw eggs to comfort the stomach (as was once done daily by me when I had ulcers). I was wondering why ur egg whites weren't.
I bought two ICE-100 machines from Amazon last week-both defective! The first one had a white insulated wire pinched between the bottom seal and metal floor of the well-so it was not sealed at the bottom. Amazon quickly replaced it with another unit-I’m thinking the second unit was a returned model because it didn’t have the large “keep it cool!” sticker on the front like the first one did, and as yours did. But when I turned it on, set the timer, and pressed , I could hear the compressor running, but the paddle did nothing. I went down the quick start checklist and did everything correctly-six times-but nothing happened. So I returned it to Amazon and bought the Whynter ICM-201SB-LOVE IT!!! I’m now making my third batch of ice cream and it works perfectly!! I normally love Cuisinart products, but lost faith in this ice cream machine model. Actually, I’m now glad this happened because the Cuisinart can make up to 1 1/2 qts of ice cream, but the Whynter can make up to 2.1 qts of ice cream. Winner, winner, chicken dinner! Good luck with yours!
That is quite an interesting story!!! I love gadgets so I will definitely look up th one you bought.
Not to rain on your parade, but I accidentally got my hands on a unit called the Ninja Creami and it was a surprise right out of a fairy tale lol. I hav't used the ice cream machine one single time since I got this machine.
Once you get past the initial shock that you are always working a day behind it is fantastic!! The machines with the compressors in them give (almost) instant gratification. With this rig, you mix up your mix in the blender, put it into a 1 pint container and freeze it overnight. Then you take your frozen pint and put it in the Ninja Creami and it makes soft serve ice cream. Kinda a$$ backwards. To make up for the 1 day delay I bought extra containers and I just put them in the freezer so in effect I really DO have ice cream on tap.
Most people can't get past the 1 day delay though, my brother and his wife couldn't do it lol. With all my frozen pint in the freezer I no longer feel that pain :) I will be making some videos on this thing, plus I will share my ice cream recipes too (you will be able to use those in your machine!) Thanks for writing, that was nice :)
@@PetersKitchen- Thanks for the quick reply. Hope it doesn’t rain on your parade that your Ninja doesn’t rain on mine. 😂 I did consider the Ninja, but I want to make a lot more than its capacity in one setting. Besides, my kitchen is FULL of Breville appliances, and this Whynter complements very well. (I didn’t want to spend $$$$ on the Breville Smart Scoop) Because I’m using Monk Fruit w/erythritol instead of sugar, I’m needing a lot less (‘cause it’s so much sweeter than sugar) per batch. I also learned that the sugar helps to keep the ice cream from becoming hard as a rock overnight. This morning I used 1/4 cup of the sweetener, just under 1 Tbsp of Avacream ice cream stabilizer, and 1 Tbsp Vodka. I’m told the Vodka will lower the freeze point and help to keep it from getting too hard, while not influencing the flavor. I’m now on my fourth batch within a week, each time adjusting the recipe slightly. My second batch I used WAY too much Monk Fruit-had to toss it, it was that bad. But I think I’m real close to getting it perfect! Cacao powder on order, and I have Kahlúa ready for a subsequent batch, in which it will be an ingredient for coffee-flavored ice cream. Exciting days ahead! Thanks again for your video and your reply.
Wonderful, thank you! I just now found your channel, searching for keto ice cream recipes. I ordered an ice cream maker a few days ago, it'll be here soon. Meanwhile, I have time to gather recipes, and make sure I have the ingredients.
I've been buying keto ice cream, and you know how expensive that is. I've washed and saved my empty containers. I use them mostly for leftovers, but now I'll be refilling them with ice cream.
That white bit attached to the yolk is the chalaza. It's the membrane around the yolk, with the ends attached to both the pointy end and the rounded ends of the shell. It keeps the yolk centered in the egg, so it doesn't stick to the shell. When you crack open the egg and empty it into a dish, the stretched out ends break free of the shell. They snap back to the yolk, like little rubber bands, creating the little curly white blobs you see on the yolks.
Rather than pasturizing the eggs, I'm planning to cook my ice cream mixture before using it. I'll refrigerate it overnight. That's fine, because my maker is one with a freezer bowl, I'll have to freeze it overnight anyway. That's a bit of a nuisance, but a lot less than ice & salt.
Your recipe sounds delicious, looking forward to trying it out, this coming weekend.
This is the best ice cream recipe I've made. I have tried about 6 different recipes from very good chefs.You can actually scoop this after it has been in the freezer. The one thing I added that might have a made a difference from the original recipe is that I added 2 tablespoons of vodka. This was a tip that I got from another site. It worked. This is now the base recipe I plan on using from now on. Love it.
Yeah I read that too, I used swerve confectioners and 1 tbs and it was still frozen. I heard allulose is better for ice cream so I'll try that and maybe add another tbs of whisky or something.
Could you taste the vodka?
9:20 truvia is a mix of erythritol and sugar.
Raw eggs does not = custard, although purely edible. If you're not going to temper them, omit them. You should also heat your base to remove the grittiness of the sugars you added.
I agree !
I never had an issue with my cuisinart freezer bowl not getting cold enough but my samsung refrigerator has a power freeze option and I can set the temp to -14 degrees
I’m returning the regular automatic cuisinart back to Amazon. And I will order the one that you got because I don’t like putting the canister into the freezer all the time.
I agree with you about the canister thingy :) May I make a suggestion? Take a look at a few videos people have put up about the Ninja Creami machine. I find that intriguing. The premise is like what you and I don't like, meaning the canister, plus you have to freeze what you want overnight first - but - you prepare them in individual jars and as you want a serving you have to put that jar into this machine and it makes it into ice cream.
So the negative is there is no instant gratification, but the positive is I can make a lot of variations and just store a jar in the freezer until I want to make ice cream. Another negative is it seems you have to do it more than once, but it looks like a lot of them don't have the recipe down right yet.
It's just a thought, but thank you for writing :) Oh, and use any of my Amazon links immediately before you buy over there, it puts pennies in my jar lol :)
@@PetersKitchen
Thank you. I will use your Amazon links.
They are so much more easy to work and use. Ice cream on demand!
I bought the smaller one for $69.00, takes 15 mins for my recipe. I keep the bowl in freezer, mix all my ingredients ahead, keep in refrigerator. I use monkfriut, goat kefir, A/2 cream, vanilla, pinch of salt.
If you ran the ice cream maker with the mixture in it for the total time you ran it empty and full, I think you would find the total time is the same as your method. But I did enjoy the way you personalize the presentation.
Ice-cream machine is a good investment for your health and allergic problems ... and there are lower priced ones and they also good
I use besti it’s so nice no nasty taste
Kinda like Christmas in Peter’s kitchen!
Thank you for your video today it was informative and entertaining. I am going to buy an ice cream maker, but I feel this model is too large for my counter-top in a small kitchen. I will perhaps get the smaller size Cuisinart with the bowl that needs to be in the freezer for 24 hours previous to making the ice-cream...
I bought a kumio with built in compressor, best option is one with a compressor built in so no need to freeze, add salt, or ice.
@@AedanBlackheart I got the Cuisinart, it has lots of problems as most of the ice cream sticks to the sides of the container. Also, I found out I don't like the ice cream.
I have smaller one, works awesome 15 mins i have yummy ice cream! Read all directions, they have good tips for making it work right! Mine makes a quart. I used goat kefir, A/2 cream, vanilla, pinch of salt mixed all kept in refrigerator for a few hours, the mix bowl in freezer all the time ready to go. Turn on machine first pour mix in slowly. Easy!!!
Looks so good! Yummy 😋. It was funny is after you gotten done with your program they had a commercial on for the ninja ice cream machine which is half the cost of your Cuisinart.
Oh, maybe I should have looked at that one lol. Does it have the compressor built in so you don't have to freeze something for 24 hours before you can use it? Cuisinart has one like that too. Everyone told me they "had one like that" and they just stopped using it because you had to freeze something first, or those that kept that part in the freezer all the time said it never got cold enough. I'll go look at it - thanks :)
Im just wondering how the ice cream is the next day in the freezer. Will it be rock hard or the same texture as regular ice cream? Ive made my own before but didnt use an ice cream maker and it was rock hard. I will buy a machine only if its normal ice cream texture the next day. Seriously craving some peppermint ice cream right now. I would also like to try an eggnog ice cream since its similar to how you make ice cream and is delicious. Butter pecan also lol.
It's rock hard lol. I take it out and do one of 2 things - because the fat content is high, it melts a lot quicker. So I leave it out for about 20-30 minutes - or - I nuke it for 30 seconds twice. Since I don't like microwaves and almost never use it, I just take it out and let it sit. The reason for an ice cream maker is because between an ice cream maker that has it's own compressor vs the kind you freeze ahead of time - just throw your money away with the kind you freeze ahead. There is almost no consistency between one batch and the other, and it never gets cold enough long enough. The one with the compressor is the same every single time.
To get that store bough semi-softness you have to add a lot of crap to your ice cream and I don't want to do that. I'd rather deal with a "cleaner" product even if it is hard, than all the junk you have to put into it to act like a store bought - but that is just me and my choice.
So without the machine, being on a low carb eating system, I would get no ice cream at all. I have to pick my battles :) And if you come across someone who says they can get that ability for the ice cream to not be rock hard - probably not true, I have never had it happen for me :)
can i add protein powder
Oh yes!! I sneak some in sometimes - shhhh :)
I bought the small Cuisinart Ice and it is terrible! I just got it and will be returning. The paddle didn’t go around and about 1/4 if the mixture froze to the sides and bottom. Sooo disappointed.
Mine works beautifully, you have to put together right, turn on device first, slowly pour in mixture that has been kept in frig. Easy peasy!!!
Amazon sells egg yolk separators for folks who don’t want to use their hand.
Reasons to have ice cream... My birthday, your birthday, flush my toilet twice day. Ha ha.
Just grab 3 grade a eggs from the store like everyone else no need for extra mumbo jumbo.
Here's a tip for taking out yolks easier. Break the egg in a bowl use an old soda bottle. Squeeze it slightly and put it on the yolk and it sucks it up cleanly without the whites
I think the price is because of its internal compressor. Justifies the price for me. No freezing of containers, outside of the ice cream it makes 🤤.
I just bout the one that requires I put container in freezer. That’s why I’m returning it back to Amazon. And I’m ordering the compressor type.
Much easier way to separate eggs lol