Hacking store bought ice cream possible?

panic buying on ice cream now

Well melting it does change the ice cream a bit since you lose a bit of that fluffiness but I would not recommend melting it all the way. No different than Marble Slab but how it turns out once refrozen is another story. Probably best to do it semi-frozen and soft and not fully melted.

jackrabbit000 wrote: ↑ Just scoop out the amount you want to eat, let it melt a bit and add the flavourings or fruit you need. It's as easy as that.

I'm trying to infuse durian puree into it. And Coconut cream.. Mmmm..

Mmmm, milkshakes. Easy to blend flavours into milkshakes.

Why not try some YouTube videos on homemade ice cream? I saw one that only requires three ingredients.

I do find myself curious as to what it would be like to completely melt and rechurn with a machine.
Unlikely you'd be able to achieve anything close to original output - commercial machines really maximize air pockets and manipulate crystalization process.

Just made coconut cream cheese ice cream (with frozen chopped up raspberries added towards end of churn) this morning. Looking forward to dessert after dinner!

Hahaha reminds me of the episode of Seinfeld when Kramer bought 50 huge cans of Beef-a-reeno steeply discounted and ends up feeding it to the horse and becomes flaculent.

You don't have to mix in there well, just a swirl will do to get the flavor in.
Would be great for milkshakes too.

shikotee wrote: ↑ I do find myself curious as to what it would be like to completely melt and rechurn with a machine.
Unlikely you'd be able to achieve anything close to original output - commercial machines really maximize air pockets and manipulate crystalization process.

Just made coconut cream cheese ice cream (with frozen chopped up raspberries added towards end of churn) this morning. Looking forward to dessert after dinner!

Recipe? I'd love to try that

speedyforme wrote: ↑ Recipe? I'd love to try that

I based it on this, with modifications.
https://www.cookstr.com/recipes/coconut ... -ice-cream

Using a double boiler (pot of water boiling, with metal bowl above), combined 2/3 cups sugar, 1/3 c agave, coconut milk can, 1 cup shredded coconut, whatever was left in my cream cheese container, and a splash of milk . Once it liquefied, stir rapidly/beat while slowly pouring 5 egg yolks (you don't want it to cook). Transfer bowl to ice bath to chill. Poured into blender. Added a mason jar of homemade probiotic yogurt (waited to cool so not to kill probiotics). If there was room, would have added some 35% cream. Left in fridge overnight.
Churned it for 25 minutes. Near end, added chopped frozen raspberries, and added some dry cake crumble.
Very very tasty. Only regret was no whipping cream, which would have made it fluffier (especially if folded in).

gr8dlr wrote: ↑ Me thinks he (one man) has enough ice cream to eat for now...no need to make homemade ice cream although for those who don't have any, I fully agree and make the whipping cream condensed milk version.

No way you can make your own for this cheap. 2litre of ice cream made with 'real enough' cream for 3.99. The ingredients will certainly cost more than that.

IcarusLSC wrote: ↑ You don't have to mix in there well, just a swirl will do to get the flavor in.
Would be great for milkshakes too.

I've been using it in ready to eat oats. 1 cup of quick oats, some frozne fruit, peanut butter and 1 or 2 scoops of ice cream. I can skip on the sugar or honey.

Tastes great.

wth is tinitian vanilla? Tahitian vanilla?

gr8dlr wrote: ↑ 500ml Pint of whipping cream is $2 (quite often 1.99 at SDM or 2 for $5)
1 can of condensed milk is $1 => if I made the condensed milk it would be cheaper [2 cup of milk + 2/3 cup of sugar]
1tsp vanilla 25c (?)
So $3.25 cost. Recipe yield is 3 pints =1.5 quarts ~ 1.5 litres

So little over $4 for 2 litres of homemade excluding labour cost.

Where are you buying condensed milk for $1? The cheapest I've ever seen is the Rooster brand for $1.88 at No Frills. I stock up on these when they're on sale. If it's just as easy as your recipe suggests I'll make my own from now on.

I'll give the ice cream a shot but I'm going to need one of those bowls you freeze in the freezer.

ShoNuff2 wrote: ↑ wth is tinitian vanilla? Tahitian vanilla?

Oops... yes, Tahitian is right.

Pretty sure making your own is almost cheaper. Chapmans, no matter how cheap or real cream is NOT the same consistency as what you make at home. With cream at home and egg yolks, you get Haagen Dazs consistency so the comparison should be for that. And making that at home is much cheaper than buying it.

But to make Chapmans, to be honest I don't know how lol. I just make the HD type at home and I can make like 1.5-2L for like $6 and under

speedyforme wrote: ↑ Pretty sure making your own is almost cheaper. Chapmans, no matter how cheap or real cream is NOT the same consistency as what you make at home. With cream at home and egg yolks, you get Haagen Dazs consistency so the comparison should be for that. And making that at home is much cheaper than buying it.

But to make Chapmans, to be honest I don't know how lol. I just make the HD type at home and I can make like 1.5-2L for like $6 and under

It's all the added gumming agents that thicken and help airate the ice cream. Ice cream is supposed to have air in it, but Haagen Dazs (and other actual ice creams that don't use gumming agents) have about 25-30% air. Chapman's can be up to 60% air.