Does anyone use this to thicken ice cream or sorbets? If so, how does it work?
945417
I recently use Pomona's Pectin for raw milk yogurt that I didn't want to take up over 100 degrees F. It worked great. Since it uses calcium to "set" the gel, I didn't use that portion of the mix, and added the boiled pectin right to my milk. You could add the calcium activator to make sorbet or ice cream though. Just saying it worked great without it if adding to dairy. I think it would work great for ice creams since a lot of recipes have you heat the milk first anyhow...
945418
There are no recipes for ice cream or sorbets on the directions in the package. you can make freezer jam, but you must add the pectin to boiling water and dissolve completely in a blender or food processor before adding to fruit. It might work for sorbet therefore, or for ice creams that are based on a cooked custard. You might try instant clear jel instead as it doesn't require heat to thicken. I haven't tried it myself, so I can't guarantee results. If it works please let us know-great idea!
945419
Sorry only used it for jams, but experiment with it, it only takes alittle. Good luck Anita
945420
Pomona's has a nice website and blog that could probably answer that question for you. http://www.pomonapectin.com/
603865
Maybe how you're mixing it. They're calcium granules that may not dissolve, but I mix mine up with very cold 1/2 c milk and use a battery operated small mixer and it makes it thick like a malt. It's my dessert. Instead of ice cream.
1905420
Why would you want to add anything bigger than a chocolate chip anyway? The motor probably will not burn out, but it could affect the freezing of the ice cream/sorbet process.
68816
I only have a humble Donvier, and am looking for something like this machine, but I have made Ice cream with Splenda (excellent) and Stevia (not so good, but I think it was bad stevia) and used substantially less of each than the sugar called for in the recipes. Consistency was fine, though I sometimes add a little gelatin if making a reduced fat batch. I would think you could make a no sugar added recipe that's fine as long as you use the Splenda. Not sure about other substitutes.
2015313
I think the secret to good ice cream with this machine might be to start out with a good, thick custard. I just made the vanilla bean "premium ice cream" (page 8 in the cusinart instructions/recipe book) and it came out great-I substituted 1/2 and 1/2 for the heavy cream and milk (cheaper that way) and used 1 tsp of vanilla instead of vanilla bean. Other than that-I followed the instructions exactly. After 30 minutes in the machine-it came out somewhere between soft and hardserve-so I am letting it firm up in the freezer. Tastes delicious (I ate about 1 cup before I put it away).
2015310
I've not used mine in a couple of years, but the bowls have been in the garage freezer non-stop. Today I used it to make Scharffenberger chocolate sorbet. I made the mixture last night and chilled as directed. This morning I used the machine as directed. It NEVER froze, just got to a slurpee consistency. Now it's back in the garage freezer firming up for tonight. I found that you may have to do it a day in advance to be sure it's in the best form for serving. I agree about the vanilla getting grainy. It did with me too. I also have Wms Sonoma's Ice Cream book. It's a good one and I love the grapefruit granita recipe, despite the mess that it makes on my floor! Dang these narrow side by side freezers! I've not used mine in a couple of years, but the bowls have been in the garage freezer non-stop. Today I used it to make Scharffenberger chocolate sorbet. I made the mixture last night and chilled as directed. This morning I used the machine as directed. It NEVER froze, just got to a slurpee consistency. Now it's back in the garage freezer firming up for tonight. I found that you may have to do it a day in advance to be sure it's in the best form for serving. I agree about the vanilla getting grainy. It did with me too. I also have Wms Sonoma's Ice Cream book. It's a good one... » Read More I've not used mine in a couple of years, but the bowls have been in the garage freezer non-stop. Today I used it to make Scharffenberger chocolate sorbet. I made the mixture last night and chilled as directed. This morning I used the machine as directed. It NEVER froze, just got to a slurpee consistency. Now it's back in the garage freezer firming up for tonight. I found that you may have to do it a day in advance to be sure it's in the best form for serving. I agree about the vanilla getting grainy. It did with me too. I also have Wms Sonoma's Ice Cream book. It's a good one and I love the grapefruit granita recipe, despite the mess that it makes on my floor! Dang these narrow side by side freezers! « Show Less
1712157
i wouldnt try it unless u have time and more product for error. i tried with butter cream a few different ways. (frozen, cold, crusted,,,) it didnt work well at all.
196330
I only use it to make English mince pies. I don't think it would make a good ice cream topping. Too sweet!
785041
I use milk and I just mix to the consistency that I want a bit thinner at first as it will thicken , Hope this helped
1715541
I haven't tried it. I got it primarily to blend Hormel meals for my son. I have chopped onions and ice and it did great with those. Sorry.
2276435
Yes - absolutely. The salt is what lowers the temperature and causes it to thicken and essentially turns the mixture into ice cream.
1182310
I don't know why not this is great for pie filling as a thickener. This doesn't separate as corn starch will do. Clear jel is a great product to use in the canning process
1009604
It definitely works with cold drinks. But it is pretty small (the whipping end is about 3/4 inch across), so I don't think it would work well for mixing anything thicker than milk. I'm not sure what kind of mixtures you had in mind. Hope that's helpful!
480536
You can mix it with water or milk. Mixing it with milk will make it thicker. But other than that no issues.
1706688
Yes, it is great for making a ice cream-like mixture with bananas or other fruit. It makes the fruit very creamy. I can't remember which nozzle to use but it is the one with few slots in it (that is, you dont need to strain when you are making "ice cream").
1972600
Yes I use it to thicken my salsa a bit I just put a tablespoon in so it's not too thick
1140550
Unfortunately, I haven't tried it for anything but ice cream yet, so can't give a good answer. I would think you'd need a second spoon to scrape the dough off the ice cream scoop, as it had no "releaser", but otherwise it would work just the same as a tablespoon, or whatever tool you used to use.