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Making and sharing deliciousness!
August 5, 2010 2:11 PM   Subscribe

Ice Cream Club is a group in Brooklyn which meets twice a month to exchange homemade ice cream. Today's seen some media coverage, and their website provides tips and troubleshooting.
posted by Pope Guilty (29 comments total) 19 users marked this as a favorite

 
Welcome to Ice Cream Club. The first rule of Ice Cream Club is: you do not talk about Ice Cream Club. The second rule of Ice Cream Club is: you DO NOT talk about Ice Cream Club!
posted by shockingbluamp at 2:25 PM on August 5, 2010 [2 favorites]


This post sucks. By over three thousand miles. My vanilla and balsamic vinegar and raspberries will have melted on the journey.
posted by Elmore at 2:32 PM on August 5, 2010


As seen on MeFi Projects a few months ago! Great concept. I need to buy an ice cream maker.
posted by aparrish at 2:37 PM on August 5, 2010 [1 favorite]


Ice Cream Club is extremely fun! So far I've contributed the following ice creams:

Malted-Vanilla-Rum-Tastykake
Chartreuese
Coffee Toffee (which was originally supposed to involve black food coloring so that it could be named "Gothy Coffee Toffee" but then I couldn't find my black food coloring, which sucks, 'cause I had this whole Ben-and-Jerry's-esque idea of drawing Robert Smith on the side of the container like he was the spokesman for the flavor (show me show me show me how you do that trick -- the one that makes ice cream, she said)
posted by Greg Nog at 2:44 PM on August 5, 2010 [11 favorites]


Oh man I really want a Los Angeles chapter!
posted by mandymanwasregistered at 3:07 PM on August 5, 2010 [2 favorites]


Mostly I've learned:

1) making ice cream takes very little time
2) I don't have time to make ice cream
posted by grobstein at 3:10 PM on August 5, 2010 [1 favorite]


Okay, I'm sold. What kind of ice cream maker do I buy?
posted by maurice at 3:42 PM on August 5, 2010 [1 favorite]


What kind of ice cream maker do I buy?

soma talks a bit about that right here, and I chime in a couple comments below that. He also mentions on his blog that he likes the ease of Philly-style ice cream (no eggs), but I REALLY dig adding egg yolks, 'cause it means that after I separate the eggs, I can have an egg-white omelet at the same time that I'm making rich, fatty ice cream, and then it's like my healthy hand doesn't know what my left is doing.
posted by Greg Nog at 3:49 PM on August 5, 2010 [4 favorites]


Ice cream CSA!
I'm going to quit my regular CSA.
posted by MtDewd at 4:06 PM on August 5, 2010


I don't eat ice cream, but I want to join. What fun.
posted by ms.jones at 4:35 PM on August 5, 2010


I want to make vanilla Rooibos ice cream.
posted by Dreamcast at 5:26 PM on August 5, 2010


We're having a picnic on Saturday and have made a different flavor of ice cream each night this week to serve. What has surprised us is how easily you can add in making a batch of ice cream into a night's meal creation. This is alternately delightful (yum yum nom nom nom) and horrible (does anyone need a pint of ice cream a night)? But I can't wait for Saturday to dig in and share.

So far we've got, green apple & hard cider sorbet, local milk chocolate and Guinness custard, sour cream & macerated vodka strawberry, and toasted coconut. I'd be so in if a local chapter started up here! (You hear me Pittsburgh? Bring on the ice cream!!!)
posted by librarianamy at 6:43 PM on August 5, 2010


OK, this needs to happen in Boston. People talk so much smack about ice cream shops here, it's time to put their ice cream where my mouth is.

Lately I've been dabbling with avocado - it adds an amazing creamy yet savory body. I've got a quart of my latest experiment, Bali Nights: ginger, coffee, coconut flakes, and avocado. My toes curled and wouldn't uncurl for like five minutes after I tasted it.
posted by xthlc at 7:53 PM on August 5, 2010


Some friends and I did something like this on a very small scale last weekend (around Boston, actually). Well, okay, some friends and I had a party and made a bunch of ice cream last weekend, but I figure that counts. I made Fried Peach with Rosemary ice cream, which everyone but me loved, and even I liked pretty well. Friends made:

Banana frozen yogurt: unsurprising but delicious.

Ground Up Smarties with Red Hots ice cream: surprisingly tasty, but frozen red hots are way too hard.

Strawberry, Champagne, and Rose sorbet: really amazingly delicious, and it's also neat because the flavors come in three very distinct waves.

Beet ice cream: this is awful. Fuck.
posted by moss at 8:55 PM on August 5, 2010


Aw man! Why did I read any of this! Brewing beer already eats up my time, I don't have any more time to make things I can eat up!
posted by Stunt at 9:08 PM on August 5, 2010 [2 favorites]


I did not receive any ice cream. My family depends on income support payments from the government, and so we cannot afford ice cream on our meagre budget. This is because my father is an alcoholic and so has difficulty securing and maintaining full-time employment.

I beg your pardon? Why yes, I would like a li...oh. Yes, very amusing, indeed.
posted by obiwanwasabi at 1:07 AM on August 6, 2010


I'm serious about doing this in Los Angeles!
posted by mandymanwasregistered at 11:58 AM on August 6, 2010 [1 favorite]


Yesterday when I saw this I had two thoughts: first, that I wanted in, and second, that given a chance this could easily spread nationwide. I am excited already. :D
posted by Pope Guilty at 11:59 AM on August 6, 2010


I so need to make some. Also, we need a national Ice Cream Social political movement to combat the Tea Party.
posted by mccarty.tim at 5:53 PM on August 6, 2010


I brew my own beer, can my own jam, pickles, and broths, and make my own ice cream.

Why no, I don't have a job. But someday I will get that food science degree if I can just get my brain back in study mode!
posted by mccarty.tim at 5:56 PM on August 6, 2010


Has anyone who's made the upgrade from a frozen cylinder to integrated freezer machine regretted that purchase? I once entertained the idea and saw one for $200-ish on eBay. I've been kicking myself for not going for it ever since.

I really hate waiting a day for custard to cool down in the fridge, and ice cream that almost, but doesn't quite set up before the cylinder melts. Granted, those things can be treated by planning ahead and making sure your freezer is really cold. Also, resist the urge to add too much booze to your ice cream.

Speaking of which, I recently had a transcendent experience by blending together some vanilla ice cream and homebrewed apfelwein (German hard cider). I'm debating engineering a homemade ice cream recipe around that flavor combo, but I don't really know the science of how much apfelwein I can add before it gets too soft. Also, would I be smarter to freeze-distill the apfelwein first?

Basically, what I guess I'm asking is how can I write a good recipe for ice cream that I know will turn out?
posted by mccarty.tim at 6:04 PM on August 6, 2010


I don't know if you'll see this reply, mccarty.tim, but I have to definitely recommend the integrated freezer machine. My husband found one at a thrift store for *insanely* cheap, and I love love love it. Basically you say, "hey, I'd like some ice cream", you make the recipe, put it in the chilled machine, it churns for an hour or so and bam! Ice cream. It's definitely worth it if you want to make ice cream on a regular basis.
posted by zorrine at 11:39 AM on August 7, 2010 [1 favorite]


Hey, that's my club! I like that I somehow totally missed this post until going through referrer logs.

Has anyone who's made the upgrade from a frozen cylinder to integrated freezer machine regretted that purchase? I once entertained the idea and saw one for $200-ish on eBay. I've been kicking myself for not going for it ever since.

Oddly, I sometimes do! The integrated freezer machine is generally great, and allows me to crank out a ton of ice cream, but it does have some shortcomings.

The churning gives up a lot earlier in the process than the frozen-cyclinder machine, leaving you with a completely different texture and a need to keep it in the fridge for a while to solidify (which I guess you're supposed to do anyway). Adding chunks in is also a pain - on a "normal" machine you can toss them in near the end, and they'll get mixed in pretty well, but on my compressor-driven one it doesn't get nearly as much up-and-down action so you just end up with a bunch of bits sitting on the top.

Also: the first one I got was DOA and this second one has started to make a terrible sound thanks to a loose part on the arm, but I'm sure once I yell at Cuisinart a little bit about it they'll send me a replacement.

Not trying to be a debbie downer here, I still recommend the nice machine!

I don't really know the science of how much apfelwein I can add before it gets too soft

Check out a Guinness ice cream recipe and you'll have some good guidelines! You'l want to reduce it a bit - that'll burn off some alcohol and concentrate the flavor.
posted by soma lkzx at 6:43 AM on August 8, 2010 [2 favorites]


I can have an egg-white omelet at the same time that I'm making rich, fatty ice cream, and then it's like my healthy hand doesn't know what my left is doing.

Chop off your healthy hand and turn those egg whites into flourless cakes!
posted by soma lkzx at 6:48 AM on August 8, 2010


As soma lkzx's roommate, I get the best deal out of the Ice Cream Club: waking up at 1pm, stumbling into the kitchen for hangover remedies, to find a wall of ice cream in the freezer. Greg Nog's toffee ice cream was a hit.
posted by zoomorphic at 8:38 AM on August 8, 2010 [1 favorite]


soma, I was wondering if you'd show up.
posted by Pope Guilty at 9:54 AM on August 8, 2010


Hmm, Home Depot is selling reconditioned ICE-50BC ice cream makers (the kind with an integrated freezer) for $159. I'm now really tempted, but that's still too much on my college student budget. Someday...
posted by mccarty.tim at 9:15 AM on August 9, 2010


Turns out I do have some time to make ice cream.

Made recently: olive oil, basil coconut, honey vanilla

Upcoming: something peach, sweet corn & honey(?), more basil & more coconut

I would love to be in this club but I just can't commit the time for meetings. As is I have to rush home to have time to run the machine before my neighbors go to bed.
posted by grobstein at 1:38 PM on August 10, 2010


Also: vietnamese iced coffee
posted by grobstein at 1:38 PM on August 10, 2010


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