Re: Almost ice cream

[Guest guest]

Or you could make 100% eggnog ice cream by freezing eggnog in ice cube trays, adding 1 cup of liquid eggnog into the container (use measuring lines on the container) and adding frozen eggnog ice cubes until you get to the 4.5 (ish) line. Blend on high using tamper.Don't forget that ice cream is always ONE Cup of liquid then enough frozen ingredients to bring the mixture to the 4 to 4.5 cup line. If you started with 2 cups of liquid and were able to add enough frozen ingredients to get it to soft-serve consistency, you would over heat the motor.To prevent over heating the motor, don't make ice cream more than 4 cups (5 cups TOPS) and don't make nut butters more than 3 cups (4 cups TOPS).If you wanted to use eggnog and frozen bananas, I'd add the eggnog to the 1 cup line (ALWAYS do the liquid to the 1 cup line - use too little and you would form too many air pockets when trying to blend, use too much and you can over heat the motor) then add frozen banana chunks until the mixture reached the 4.5 cup line and blend on high using tamper. IF this wasn't frozen enough after blending, I'd add in frozen bananas one chunk at a time (a chunk being about a 1 inch piece :-)Tossing in walnuts sounds delicious!And as I've always said, when trying to make ice cream the worst that can happen is that you end up making a smoothie (or milk shake :-) Still YUMMY!Were you tempted to add rum? LOL

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Nov 4, 2011, at 5:33 PM, gadel_m wrote:

I decided to do something special this afternoon with one of my favorite drinks--Eggnog.

I poured 2 cups Eggnog into the VM. Then I added 4 frozen bananas. I was trying for ice cream but ended up with a thick shake. At the very last I added a couple handfuls of walnuts. Talk about delicious...this is it!!!

I guess if you wanted to do ice cream you would reduce the eggnog and perhaps increase the frozen bananas.

[Guest guest]

Hi all. Found a new method to freeze ingredients...I got really tired of ice

cube trays. I think they are too fiddly and I get too little return for my

effor.

So I've started pouring liquids in big zip locks and then freezing them flat, so

that the liquid spreads out into a thin sheet that is no more than about 1/2-3/4

inch thick. It's then fairly easy to break up and use for ice creams and

smoothies, without the drama of trying to pour liquid into little tiny ice cube

tray slots and get them into the freezer without spilling or tipping. Plus, if I

use trays that aren't covered, I have to remember to remove the ingredient cubes

to a container before they get freezer burn...This way there's nothing to

remember.

Obviously, this won't work for people who don't use ziplocks, but all my ice

cube trays were plastic anyway, so I'm not sure ziplocks are any worse...

Happy VMing.

Beth

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> Or you could make 100% eggnog ice cream by freezing eggnog in ice cube trays,