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Ice Cream Club
June 17, 2010 3:07 PM   Subscribe

Ice Cream Club
As soon as you start making ice cream you have too much of it, so we meet up in NYC and trade it! We run a group blog where we post pretty pictures, ice-cream-making guides, examples of horrifying recipes, and like to help with troubleshooting.

I was tired of having quarts of such-and-such ice cream I'd made, so I figured a good idea would be to meet up with other people who make ice cream and swap pints. We also host classes for people who'd like to learn how to make it, and have an ice cream "CSA" for people who'd rather just come pick stuff up without making their own.

The more times you use "ice cream" in a paragraph the more fun that paragraph becomes.
posted by soma lkzx (17 comments total) 8 users marked this as a favorite

making ice cream you have too much of it
I call shenanigans.
posted by _dario at 3:22 PM on June 17, 2010


This is what has made me the most unhappy about not living in NYC.

I just posted on Facebook, begging nearby friends to take my ice cream from me. I love experimenting with unusual flavors. (Right now, I've got Earl Gray in the freezer. It turned out fantastic, unlike the salt ice cream I made before that..)
posted by meese at 10:37 PM on June 17, 2010


Holy crap I live in the wrong city. I mean, I knew that already, but this really brings it home.
posted by shelleycat at 1:29 AM on June 18, 2010


I'd offer to bring along some of my jolly nice butter pecan, but I fear it would incite mockery among you sophisticates with all your camel-fur kulfis and larks-tongue gelatos. Plus, unless Concorde starts flying again, I think it might melt over the Atlantic.
posted by le morte de bea arthur at 3:44 AM on June 18, 2010 [2 favorites]


don't worry, as soon as someone sources me dry ice and a cheat code for UPS we're going to get this all worked out.
posted by soma lkzx at 10:26 AM on June 18, 2010


Soma, I don't see anything on the site about equipment. Can you recommend a good, affordable machine?
posted by grobstein at 10:42 AM on June 18, 2010


I mean, I understand that the concept is simple and maybe hard to screw up, but I'd still appreciate any advice.
posted by grobstein at 10:43 AM on June 18, 2010


Machines are totally important! My friends have the KitchenAid mixer attachment and it's nothing but trouble, while I love my Cuisinart 2-quart machine. If I'm not mistaken, a few other people in the club have this 1-1/2-qt Cuisinart and like it well enough. (and if anyone wants to get spendy, get this!)

I think all of the "hey throw around an ice cream ball" and other gimmicky methods are just... gimmicks. If you'd like to try your hand at ice cream without a machine, I can't recommend kulfi enough!
posted by soma lkzx at 11:52 AM on June 18, 2010 [4 favorites]


I would like to read more stories about disastrous ice cream flavors, please.
posted by Faint of Butt at 12:06 PM on June 18, 2010


I just got an ice cream maker for my wedding, and your basic guide is really helpful. I can't wait to get started! Thank you!
posted by haplesschild at 9:15 AM on June 19, 2010


I really like the layout of the homepage. The two uneven columns broke up the page into nice little info boxes about each ice cream. They're like the eye-catching little boxes in magazines and textbooks that always distract you from the story only here they are the stories! Ice cream.

You're right. The more times you use ice cream in a paragraph the better the paragraph.
posted by irisclara at 12:52 AM on June 20, 2010


I found that using an old-fashioned rock-salt and ice machine made the best ice cream, texture-wise. But then you need to buy a fuck-ton of ice at the store, or just freeze tons of ice constantly. That is a pain in the ass.

The machine I have now (a cheap Rival model I got at Building 19 for like ten bucks, similar in build to the small Cuisinart one that soma linked) is one that requires freezing the bowl in the freezer. It doesn't get the ice cream quite as cold as the rock-salt method, but it works pretty decently (I made a killer malt/vanilla/rum ice cream with chunks of Tastykake for my first round of Ice Cream Club swapping!). I actually find that it works best when I put the entire machine in the freezer with an extension cord running out. Not only does that mean that it takes longer for the heat to dissipate from the insulated bowl, it means that my cats can't get at the top of the machine, lapping at the churning cream with their adoable little toxoplasmosis-carrying tongues.
posted by Greg Nog at 2:49 PM on June 21, 2010


My friends have the KitchenAid mixer attachment and it's nothing but trouble

This is nice to know, and even nicer to find out before I go to the effort of finding out if it will even fit on my vintage-1964 machine.

Cuisinart, you say?
posted by Lexica at 6:13 PM on June 21, 2010


I want to confirm that the Cuisinart ice cream maker is easy-peasy to use and clean, and I've had great results with it. It's a shame that I'm living on the other coast, or I'd be all over this trading group.
posted by Parasite Unseen at 11:46 AM on June 22, 2010


In response to all this discussion of wonderful ice cream, I'm asking my parents for an ice cream maker for my birthday. Ice cream club is a great idea. I'm really excited to try out recipes (especially with fruit from the CSA that I belong to) and if I get up to speed, maybe join you guys for trades.
posted by sciencegeek at 7:47 AM on July 7, 2010


I share your affliction. My next attempt will be Maple Syrup Ice Cream w/ Candied Bacon Chunks. Past efforts - Pretzel, Twinkie, Red Velvet, Nutella. If I don't give it away, I end up eating 2 quarts every week. This will not end well...
posted by Magnus at 12:55 AM on July 21, 2010 [1 favorite]


ANOTHER STORY OF A DISASTEROUS ICE CREAM FLAVOR: PORK BUN ICE CREAM FEATURING GREEN ONION, MAYONNAISE.
posted by soma lkzx at 1:22 PM on July 23, 2010


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