There is no better treat to have on a hot day than a lovely bowl of ice cream to cool you down. This week I had the opportunity to try out Wilton's new ice cream maker, it's one of the perks of being a Wilton instructor.
I found the machine incredibly easy to use and because of it's new freezing technology you only need to buy the ingredients for the ice cream itself instead of the usual rock salt and ice that you need to get and make. Basically all you do is cook up your favourite base for ice cream, in this case I used a recipe for making chocolate ice cream consisting of milk, whipping cream, eggs, sugar and cocoa powder.
Last night I started off by cooking the eggs, milk and sugar on the stove until it thickened, after which I added the cocoa powder and whipping cream. I then put the whole thing into the fridge to chill overnight. At this point I already had the ice cream base in the freezer getting ready for making ice cream the next morning.
Basically the way the machine works is that the base bowl of the machine is lined with gel pack material of some sort. Similar to the stuff that goes into those gel packs that your mom used to put into your lunches to keep everything nice and cold. After the bowl is frozen it goes into a second bowl which allows it to basically float off the table with only the rim touching the outer bowl, this creates an environment that reduces the amount of cold material touching an given surface, thus keeping it colder for longer than had the bowl been sitting directly on the table.
So the very next morning eager to start my experiments with the Wilton ice cream machine I started to assemble the machine. I took the now frozen base bowl out of the freezer and placed it into the plastic presentation bowl where it hung nicely above the table. I poured the chocolate ice cream mixture I had made the previous night into the bowl and was surprised that all of it fit into the frozen bowl perfectly. I placed the dasher into the bowl and set the lid on with the churn handle. At first the churning was a bit difficult and I was concerned that the machine would not be able to handle the stress but it soon loosened up. I turned the crank 6 times as was indicated in the instructions, then waited a minute, turned the crank again 6 times and then waited 2 minutes. Every 2 minutes after that I churned the crank exactly 6 times for the next 30 minutes, this was quite easy to do with the timer on my watch.
Everytime I churned I watched through the clear plastic lid to see if anything was happening, I tend to be a bit impatient when it comes to making ice cream. But sure enough, after about 20 minutes of churning and waiting I noticed a considerable lump of hardened soft serve ice cream collecting around the middle of the dasher.
After 30 minutes I removed the lid and dasher, at this point I could have eaten the ice cream as soft serve, but I put the bowl into the freezer to have firmer ice cream.
At this point I would say that the Wilton ice cream maker experiment was a success. I only wish that I could keep the machine it was so much fun to use.
I found the machine incredibly easy to use and because of it's new freezing technology you only need to buy the ingredients for the ice cream itself instead of the usual rock salt and ice that you need to get and make. Basically all you do is cook up your favourite base for ice cream, in this case I used a recipe for making chocolate ice cream consisting of milk, whipping cream, eggs, sugar and cocoa powder.
Last night I started off by cooking the eggs, milk and sugar on the stove until it thickened, after which I added the cocoa powder and whipping cream. I then put the whole thing into the fridge to chill overnight. At this point I already had the ice cream base in the freezer getting ready for making ice cream the next morning.
Basically the way the machine works is that the base bowl of the machine is lined with gel pack material of some sort. Similar to the stuff that goes into those gel packs that your mom used to put into your lunches to keep everything nice and cold. After the bowl is frozen it goes into a second bowl which allows it to basically float off the table with only the rim touching the outer bowl, this creates an environment that reduces the amount of cold material touching an given surface, thus keeping it colder for longer than had the bowl been sitting directly on the table.
So the very next morning eager to start my experiments with the Wilton ice cream machine I started to assemble the machine. I took the now frozen base bowl out of the freezer and placed it into the plastic presentation bowl where it hung nicely above the table. I poured the chocolate ice cream mixture I had made the previous night into the bowl and was surprised that all of it fit into the frozen bowl perfectly. I placed the dasher into the bowl and set the lid on with the churn handle. At first the churning was a bit difficult and I was concerned that the machine would not be able to handle the stress but it soon loosened up. I turned the crank 6 times as was indicated in the instructions, then waited a minute, turned the crank again 6 times and then waited 2 minutes. Every 2 minutes after that I churned the crank exactly 6 times for the next 30 minutes, this was quite easy to do with the timer on my watch.
Everytime I churned I watched through the clear plastic lid to see if anything was happening, I tend to be a bit impatient when it comes to making ice cream. But sure enough, after about 20 minutes of churning and waiting I noticed a considerable lump of hardened soft serve ice cream collecting around the middle of the dasher.
After 30 minutes I removed the lid and dasher, at this point I could have eaten the ice cream as soft serve, but I put the bowl into the freezer to have firmer ice cream.
At this point I would say that the Wilton ice cream maker experiment was a success. I only wish that I could keep the machine it was so much fun to use.
posted by Compmouse at
Friday, June 17, 2005
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