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Refrigerated Ice Cream Maker
 |
Cuisinart Supreme
Commercial Quality
Ice
Cream Maker
Model ICE-50BC
$299.99
#121088
|
1-1/2 qt capacity,
Refrigerated unit is fully automatic and does not require pre-freezing,
Removable parts include easy-lock lid, mixing arm, mixing paddle and
mixing bowl,
Transparent lid has opening on top to add extra ingredients,
Auto shutoff and audible alarm when done,
Instruction and recipe booklet included,
14 x 10-1/2",
15-1/2" long handle to handle,
11" high overall,
Brushed metal and plastic housing,
120v, 60Hz, 1.8 Amps, 220 Watts,
3 year limited warranty
 Made
in China
Instruction Manual
& Recipes (244KB) |
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Electric Ice Cream Maker
 |
Cuisinart
Electric
Frozen Yogurt, Ice
Cream, and Sorbet Maker
Model ICE-20
#2114
Discontinued by Manufacturer |
1-1/2 qt capacity,
Freeze insert overnight, then make ice cream or sorbet in about 20
minutes,
Frozen insert rotates inside clear plastic housing,
Opening at top makes it easy to add ingredients during operation,
11-1/2" high,
8-1/2" base,
120v, 60Hz, 50 Watts,
3 year limited warranty
Made
in China
2001
Instruction Manual & Recipes (153KB)
1997 Instruction
Manual & Recipes (571KB) |
 |
Additional Insert For
Cuisinart
Models
ICE-20 & ICE-25
$29.99
#2115
|
1-1/2 qt capacity,
Fluid filled double-walled aluminum-alloy container, with plastic bottom
keyed to fit the above Cuisinart ice cream maker,
Extra bowls are handy when you want to make one batch after another,
Model ICE-FRB
Fits models ICE-20 and ICE-25 only |
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Manual Ice Cream Maker
 |
Donvier Manual
Ice Cream Maker
$59.99
#16727
|
1 qt capacity,
8-1/4" round,
8-1/2" high without handle,
Manual with recipes included,
High impact plastic exterior,
Solution filled sealed aluminum insert,
10 year limited warranty for home use,
 Made in Canada & Taiwan
 Freeze insert overnight, then make 1 qt of ice cream or sorbet in
about 20 minutes.
Instruction
Manual & Recipes (93KB) |
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Electric Waffle Cone Maker
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ChefsChoice Waffle Cone Express 838
$59.99
#1287
|
Makes a thin waffle 7" round,
Non stick surface,
Instant temperature recovery,
Color select control,
Cord storage,
Upright storage,
Cone rolling form included,
Recipes included,
8-1/2" wide,
9-1/2" deep,
1 year warranty
Made
in China
ChefsChoice Waffle Cone Recipes |
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Chef's Choice Ice
Cream Cone Holder
$19.99
#1295
|
3-1/2" high,
8" wide top,
4-1/4" round weighted base,
Chrome plated steel,
Arms rotate
Made in Taiwan |
 |
These Chinois Pestles are handy for rolling larger cones. |
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Ice Cream Bombe Molds
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Round Melon Shaped
Ice Cream
Bombe
3 Cup
$11.99
#6180
|
3 cup capacity,
6" round,
3" deep,
Rimmed edges,
Lid,
Tinned steel
 Made in Portugal
For making "ice cream bombe" or "zuccotto"
(Use & Care of Tinned
Steel) |
 |
Round Melon Shaped
Ice Cream
Bombe
7 Cup
$16.99
#6187
|
7 cup capacity,
7.5" round,
4" high,
Rimmed edges,
Lid,
Tinned steel
Made in Portugal
For making "ice cream bombe" or "zuccotto"
(Use & Care of Tinned
Steel) |
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Oval Melon Shaped
Ice Cream
Bombe
5 Cup
$18.99
#20836
|
5 cup capacity,
8.75" long,
6.5" wide,
3.5" deep,
Lid,
Tinned steel
Made in Portugal
For making "ice cream bombe" or "zuccotto"
(Use & Care of Tinned
Steel) |
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Ice Cream Recipe Books
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Donvier
Ice Cream Dessert Book
by Anna
Creery
$15.95
#18909
|
Ice creams, custards, sorbets, ices, frozen yogurts, diet, sauces,
etc.,
122 pages,
Soft cover,
Donning Publ. |
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Ben & Jerry's
Ice Cream Book
$9.95
#22468
|
90 recipes,
sorbets, summer sluches, sundaes & ice cream concoctions,
128 pages,
Soft cover,
Workman Publ. |
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Ice Cream Glasses & Dishes
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Ice Cream
Tulip Glass
$2.49
#10984
|
4" high,
3-5/8" top
4.5 oz. |
Ice Cream Sundae
Tulip Glass
$2.59
#8689
|
6" high,
4" top |
Milk Shake
Tulip Glass
$1.99
#11979
|
6-3/4" high,
3-5/8" top
12 oz. |
Banana Split
Tulip Glass Dish
$2.49
#12734
|
1-1/4" high,
8-1/4" long,
3-3/4" wide |
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Ice Cream & Food Portioning Scoops
 |
#100
Ice Cream and Portioning Scoop
$13.99
#1758
|
100 scoops per quart,
3/8 oz (2.25 tsp),
1-1/8" wide bowl,
18/8 stainless steel,
Size is stamped on the scraper |
#70
Ice Cream and Portioning Scoop
$13.99
#1757
|
70 scoops per quart,
1/2 oz (3 tsp),
1-1/4" wide bowl,
18/8 stainless steel,
Size is stamped on the scraper |
#50
Ice Cream and Portioning Scoop
$13.99
#1759
|
50 scoops per quart,
5/8 oz (3-3/4 tsp),
1-1/2" wide bowl,
18/8 stainless steel,
Size is stamped on the scraper |
#30
Ice Cream and Portioning Scoop
$13.99
#1728
|
30 scoops per quart,
1.06 oz (2.1 tbsp),
1.75" wide bowl
18/8 stainless steel,
Size is stamped on the scraper |
#24
Ice Cream and Portioning Scoop
$13.99
#1732
|
24 scoops per quart,
1-1/3 oz (2-5/8 tbsp),
2" wide bowl,
18/8 stainless steel,
Size is stamped on the scraper.
#24 is for standard ice cream scooping. |
#16
Ice Cream and Portioning Scoop
$13.99
#1733
|
16 scoops per quart,
2 oz (4 tbsp),
2-1/8" wide bowl,
18/8 stainless steel,
Size is stamped on the scraper.
#16 scoop for standard cupcakes. |
#12
Ice Cream and Portioning Scoop
$13.99
#1735
|
Standard size,
12 scoops per quart,
2-5/8 oz (5-1/4 tbsp),
2.4" wide bowl
18/8 stainless steel,
Size is stamped on the scraper |
#8
Ice Cream and Portioning Scoop
$13.99
#1760
|
8 scoops per quart,
4 oz,
2-3/4" wide bowl,
18/8 stainless steel,
Size is stamped on the scraper |
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Triangular
Ice Cream Portioning Scoop
$19.99
#1701
|
9" long overall,
2.25" x 2" scoop,
Spring loaded bowl scraper,
18/10 stainless steel
 Imported from Italy |
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Rectangular
Ice Cream Portioning Scoop
$19.99
#1702
|
8.75" long overall,
2.2" x 1.6" scoop,
Spring loaded bowl scraper,
18/10 stainless steel
Imported from Italy |
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Oval
Ice Cream Portioning Scoop
$19.99
#1750
|
8.75" long overall,
2.25" x 1.75" scoop,
Spring loaded bowl scraper,
18/10 stainless steel
Imported from Italy |
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Diamond
Ice Cream Scoop
$19.99
#1771
|
9.4" long,
2.5" x 1.75" diamond scoop,
1" deep,
1.25 oz capacity,
Spring-loaded handle,
Die cast stainless steel body,
Made in China |
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Half-Circle
Ice Cream Scoop
$19.99
#1772
|
8.75" long,
2.25" wide scoop,
1.25" deep,
1.25 oz capacity,
Spring-loaded handle,
Die cast stainless steel body,
Made in China |
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Ice Cream Scoops & Spades
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Twister
Ice Cream Scoop
$12.99
#122118
|
9" long,
Alloy body,
Rubberized handle,
Made in Taiwan
Scoop shape allows it to twist easily into hard ice cream. |
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DreamServ
Ice Cream Scoop
$11.99
#55019
|
12.25" long,
3" x 2.2" scoop,
Aluminum alloy,
Weighs over 0.5 lb,
Sharp tip edge,
Dishwasher safe,
Made in Taiwan |
DreamServ
Ice Cream Spade
$11.99
#55020
|
12.25" long,
4" x 2.25" spade,
Aluminum alloy,
Weighs over 0.5 lb,
Sharp tip edge,
Dishwasher safe,
Made in Taiwan |
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Zyliss
Ice Cream Scoop
$8.99 each
#121146
|
7-1/2" long,
1-7/8" at its widest,
Non stick metal scoop,
Hi impact plastic handle,
Made
in China
Assorted colors |
 |
Orka
Scoop & Press
Ergonomic Ice Cream
Scoop
$4.99
#120093
|
8" long,
2" wide scoop,
Single piece construction,
Dishwasher safe,
Press the flexible pad on back to release ice cream
Made
in China |
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Liquid Filled Ice Cream Scoops & Spades
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Zeroll
Zerolon
Ice Cream Scoop
$24.99
#14216
|
7" long,
20 scoops per quart,
Teflon infused cast aluminum,
Self defrosting fluid in handle
 Made in USA
Do not place in boiling water, dishwasher, or subject to heat over
140°F |
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Zeroll
Zerolon
Ice Cream Spade
$25.99
#14217
|
8-3/4" long,
2-5/8" wide spade,
Teflon infused cast aluminum,
Self defrosting fluid in handle
Made in USA
Do not place in boiling water, dishwasher, or subject to heat over
140°F |
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Anti-Freeze
Ice Cream Scoop
$3.99
#10479
|
1-5/8" wide bowl,
7" long overall,
Aluminum alloy
Liquid filled handle transfers heat from hand, to easily release ice
cream,
Made of aluminum alloys
Do not place in boiling water, dishwasher, or subject to heat over
140°F |
Anti-Freeze
Ice Cream Spade
$4.59
#10478
|
2-5/8" wide bowl,
8-1/4" long overall,
Aluminum alloy
Liquid filled handle transfers heat from hand, to easily release ice
cream,
Made of aluminum alloys
Do not place in boiling water, dishwasher, or subject to heat over
140°F |
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Aqua
Ice Cream Scoop
$14.99
#2991
|
9-1/4" long overall,
1-1/8" round handle base,
Cast metal,
Fill with warm water before use,
Rubberized removable screw plug at bottom of handle,
Wash by hand
Made
in China
Do not place in boiling water, dishwasher, or subject to heat over
140°F |
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Spoons for Ice Cream, Milk Shakes & Iced Tea
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Ice Cream Spoons, Set of 6
$11.99
#22693
|
Thinly elegant,
Stainless,
5.25" long |
 |
Click for
Milk Shake & Iced Tea Spoons |
4 spoons,
8.7" long,
1.2" wide spoons,
18/10 stainless steel,
Polished finish,
 Made
in Vietnam
Sturdy and elegant design. |
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How Frozen Foods are Defined
The USDA defines the following Frozen Desserts:
Ice Cream Ice cream is made from cream, milk, sweeteners, flavorings,
stabilizers, and emulsifiers. To be shipped in interstate commerce, it must
contain at least 10 percent milk-fat.
Frozen Custard (French Ice Cream) Frozen custard, also called French
ice cream or New York ice cream, has egg yolks added.
Low-Fat Ice Cream Low-fat ice cream, or ice milk, is made from milk,
stabilizers, sweeteners, and flavorings, and contains not more than 3 grams
of fat per 4-ounce serving. Ice creams advertised as "reduced fat" or
"light" must have a lower fat content than "regular" ice cream, but may not
meet the standard for "low-fat." Soft-serve frozen desserts are similar to
low-fat ice cream, but are specially processed.
Sherbet Sherbet, made from milk, fruit or fruit juice, stabilizers,
and sweeteners, has about twice as much sweetener as ice cream. It must have
1 to 2 percent milk-fat.
Frozen Yogurt Frozen yogurts, containing sweeteners and flavorings,
are available in regular and low-fat varieties.
In addition, there's Italian Gelato, which cannot be called Ice Cream
because of its low fat.
Italian Gelato is generally made with whole milk and maybe a little cream,
for a total fat content of about 2-8% (vs 15-20% in ice cream). It is dense
and creamy because it is not aerated, so it usually only contains 15-20% air
(vs up to 50% in ice cream).
Besides milk, and sometimes cream, gelato usually contains sugar and perhaps
also eggs. With little cream to disguise it, much of its great taste comes
through from the fresh added ingredients.
Gelato can be made by hand, or more easily by using one of the machines
shown on this page.
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Making Homemade Ice Cream Without Using Raw Eggs
Protect yourself from the danger of possible Salmonella infection
by using a homemade ice cream recipe made with a cooked egg base, commercial
PASTEURIZED egg substitutes or without eggs. Egg mixtures used in making
cooked bases for ice cream are safe if they reach 160° F when tested with a
thermometer. At this temperature, the mixture should coat a metal spoon.
Eggless Vanilla Ice Cream
lancaster.unl.edu/food/icecream.htm
2 cups milk
1 cup sugar
2 cups whipping cream or half and half
2 teaspoons vanilla
Combine ingredients and stir briskly about two minutes until sugar is
dissolved. (Undissolved sugar crystals may be a cause of large ice crystal
formation.) Pour into a 1-gallon ice cream freezer can and freeze according
to manufacturer's directions.
Frozen Custard Ice Cream with Cooked Eggs
www.aeb.org
Makes 1½ to 2 quarts
6 eggs
2 cups milk
¾ cup sugar
2 to 3 tablespoons honey
¼ teaspoon salt
2 cups whipping cream
1 tablespoon vanilla
Crushed ice
Rock salt
In medium saucepan, beat together eggs, milk, sugar, honey and salt. Cook
over low heat, stirring constantly, until mixture is thick enough to coat a
metal spoon with a thin film and reaches at least 160°F.
Cool quickly by setting pan in ice or cold water and stirring for a few
minutes. Cover and refrigerate until thoroughly chilled, at least 1 hour.
When ready to freeze, pour chilled custard, whipping cream and vanilla into
1-gallon ice cream freezer can. Freeze according to manufacturer's
directions using 6 parts ice to 1 part rock salt. Transfer to freezer
containers and freeze until firm.
Note: The National Honey Board advises that Any recipe containing honey
should not be served to children under 1 year of age.
VARIATIONS:
Banana Nut: Reduce vanilla to 1½ teaspoons. Cook and cool as above. Stir
3 large ripe bananas, mashed and ½ cup chopped toasted pecans into custard
mixture. Freeze as above.
Cherry: Reduce vanilla to 1 teaspoon. Add 2 tablespoons almond extract. Cook
and cool as above. Partially freeze. Add 2 pounds pitted pureed dark sweet
fresh cherries OR 1 can (16 to 17 oz.) pitted dark sweet cherries, drained
and chopped. Complete freezing.
Chocolate: Add 3 squares (1 oz. each) unsweetened chocolate to egg mixture.
Cook, cool and freeze as above.
Plum: Reduce vanilla to 1 teaspoon. Cook and cool as above. Partially
freeze. Add 1½ pounds pitted pureed ripe fresh plums. Complete freezing.
Strawberry: Omit vanilla. Cook and cool as above. Partially freeze. Add 2
cups sweetened crushed fresh strawberries. Complete freezing.
Eggless Easy Ice Cream
www.eggbeaters.com/recipes/recipe.jsp?recipeId=100274
Makes: 8 servings
½ cup granulated sugar
2 cups cold whole milk
2 cups cold whipping cream
½ cup Egg Beaters® Egg Product
2 tablespoons vanilla extract
Combine sugar, milk, cream, egg product, and vanilla in a medium-sized bowl.
Stir until sugar is dissolved.
Freeze at least 4 hours. |
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