White Mountain Ice Cream Maker

Archive for the ‘Ice Cream Making Tips’ Category

Does that sound nasty or good? Glazed donut holes filled with chocolate ice cream & chocolate donut holes filled with vanilla ice cream. It’s just a thought that popped in my head when I was eating glazed donut holes, & I was thinking about those Edy’s Dibs @ the same time. Of course the ice cream-filled donut holes would stay in the freezer. Tell me how it sounds.

In the smaller towns of manitoba. I don’t want to go to a dairy queen in winnipeg or brandon i want to go to an actual ice cream parlor or something. So wheres the best place to get ice cream in the like towns.

Not with the rock salt or ice. The automatic kind that you don’t have to churn. Which is the best for making hard ice cream. I understand that you have to have the bowl in the freezer at all times and that harder ice cream requires extra freezing after its mixed. If you’ve bought an ice cream maker tell me if you liked it. I don’t want someone to give me a link to a page of reviews on amazon.com or something. I just want personal opinions on the best machines for my budget thanks.

So I bought some ice-cream yesterday and it was really great.
Today, however, it’s harder and not as delicious. I just opened it and stuck it in my freezer. What could have gone wrong?
Anyway, is there a “correct” temperature to store ice-cream at or something? Or does it just decide to get hard after being opened?
Also, I stored the ice-cream in my freezer for about 5 hours prior to opening it the first time.
What’s happening to it? How can I keep my ice-cream smooth and delectable?

Friday is my birthday I need some help picking out a cake with my ice cream flavor.
What kind of cake will go good with mint chocolate chip ice cream?
I really don’t want to change my ice cream so please any help will be good.