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Cuisinart Supreme Commercial Quality Ice
Cream Maker, ICE-50BC
$299.99
#121088
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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
China
Instruction Manual
& Recipes (244KB) |
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Cuisinart Electric Frozen Yogurt, Ice
Cream, and Sorbet Maker
Model ICE-20
$49.99
#2114
|
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
China
2001
Instruction Manual & Recipes (153KB)
1997 Instruction
Manual & Recipes (571KB) |
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Additional Insert
for Cuisinart Electric Frozen Yogurt, Ice Cream, and Sorbet Maker
$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 insert fits models ICE-20 and ICE-25 only |
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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,
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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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
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
Taiwan |
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Round Melon Shaped Bombe, 3 Cup
$11.99
#6180
|
3 cup capacity,
6" round,
3" deep,
Rimmed edges,
Lid,
Tinned steel
Portugal
For making "ice cream bombe" or "zuccotto"
(Use & Care of Tinned
Steel) |
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Round Melon Shaped Bombe, 7 Cup
$14.99
#6187
|
7 cup capacity,
7.5" round,
4" high,
Rimmed edges,
Lid,
Tinned steel
Portugal
For making "ice cream bombe" or "zuccotto"
(Use & Care of Tinned
Steel) |
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Oval Melon Shaped Bombe, 5 Cup
$14.99
#20836
|
5 cup capacity,
8.75" long,
6.5" wide,
3.5" deep,
Lid,
Tinned steel
Portugal
For making "ice cream bombe" or "zuccotto"
(Use & Care of Tinned
Steel) |
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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 Tulip Glass
$1.99
#10984
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4" high,
3-5/8" top
4.5 oz. |
Ice Cream Sundae Tulip Glass
$2.59
#8689
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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
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1-1/4" high,
8-1/4" long,
3-3/4" wide |
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Ice Cream and Portioning Scoop #100
$13.99
#1758
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100 scoops per quart,
0.32 oz,
2 tsp,
1-1/8" wide bowl,
Stainless |
Ice Cream and Portioning Scoop #70
$13.99
#1757
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70 scoops per quart,
0.46 oz,
2.75 tsp,
1-1/4" wide bowl,
Stainless |
Ice Cream and Portioning Scoop #50
$13.99
#1759
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50 scoops per quart,
0.65 oz,
3.9 tsp,
1-1/2" wide bowl,
Stainless |
Ice Cream and Portioning Scoop #24
$13.99
#1732
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Standard size
24 scoops per quart,
1.3 oz,
2" wide bowl,
Stainless |
Ice Cream and Portioning Scoop #16
$13.99
#1733
|
16 scoops per quart,
2 oz,
2-3/8" wide bowl,
Stainless |
Ice Cream and Portioning Scoop #12
$13.99
#1735
|
Standard size,
12 scoops per quart,
3.5 oz,
2.4" wide bowl
18/8 stainless steel |
Ice Cream and Portioning Scoop #8
$13.99
#1760
|
8 scoops per quart,
4 oz,
2-3/4" wide bowl,
Stainless |
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Triangular Ice Cream Portioning Scoop
$19.99
#1701
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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
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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
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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
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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 Scoop With Thumb Release,
Zack Futuro
$22.99
#4647
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7-3/8" long,
2-1/8" wide scoop,
Spring loaded thumb release,
Squared handle,
Heavy gauge stainless,
Germany |
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Twister Ice Cream Scoop
$12.99
#122118
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9" long,
Alloy body,
Rubberized handle,
Made in Taiwan
Scoop shape allows it to twist easily into hard ice cream. |
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Leifheit Feel it! Stainless Ice Cream
Scoop
$12.99
#3210
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8" long,
Stainless with molded ergonomic grip handle,
Dishwasher safe,
5 year warranty |
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Zyliss Ice Cream Scoop
$8.99 ea.
#121146
|
7-1/2" long,
1-7/8" at its widest,
Non stick metal scoop,
Hi impact plastic handle,
China
Assorted colors |
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Ammara Stainless Steel Ice Cream Scoop
$5.99
#3441
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7" long,
1.75" wide scoop,
Cast stainless steel,
Made in China |
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Orka Scoop & Press Ergonomic Ice Cream
Scoop
$4.99
#120093
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8" long,
2" wide scoop,
Single piece construction,
Dishwasher safe,
Press the flexible pad on back to release ice cream
China |
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Zeroll Zerolon Scoop
$23.99
#14216
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7" long,
20 scoops per quart,
Teflon infused cast aluminum,
Self defrosting fluid in handle
 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
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8-3/4" long,
2-5/8" wide spade,
Teflon infused cast aluminum,
Self defrosting fluid in handle
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
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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
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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
China
Do not place in boiling water, dishwasher, or subject to heat over
140°F |
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Deni Electric
Ice Cream Scoop
$14.95
(Reg. 24.95)
#121090
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10-1/8" long overall,
6-1/8" long handle,
Santoprene grips on handle,
Round drip guard,
UL Listed 120v, 60Hz, 25 Watts,
6' long electrical cord,
For household use only,
1 year limited warranty,
Works by heating scoop for easy release
China
Manual |
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Ice Cream Spoons, Set of 6
$11.99
#22693
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Thinly elegant,
Stainless,
5.25" long |
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Milk Shake & Iced Tea Spoons, Set
of 2
$4.99
#1627
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8.25" long overall,
Handle is 6.5" long,
1.1" wide bowls,
18/10 stainless steel
China |
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Definitions
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.
Top
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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