Let's face it, an ice cream machine is a one-trick pony. And with limited space in our kitchens, machines for the dessert genre are not always top priority. Some of us who are more obsessed with ice cream ( ahem ), think that this should be the main kitchen appliance, but most people will love to find another use for appliances where your cabinets already are are full. A food processor is not versatile, but we can imagine no noble use for your proven kitchen machine as homemade ice cream.
Read more: 7 Brilliant ways to make ice cream without ice cream Manufacturer
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Any food processor with a capacity of at least eight cups will do the job. We have classified the Cuisinart FP-11SV Elemental asand it is certainly suitable for mixing your ice cream base.
Genuine ice cream, not a "nice cream"
You can find tons of recipes for "ice cream" made in a food processor based on frozen bananas instead of classic cream, eggs and sugar (often as a nice cream in terms of their healthy vegan status and perhaps their ease of preparation)). Actually, it's really good, but sometimes we want the right thing. Jeni Britton Bauer, founder of Jeni's Splendid Ice Creams, is an easy and quick way to prepare traditional ice cream without an ice cream maker at home.
You can use our vanilla ice cream recipe as a base Starting point: Drop the vanilla pods and make the base by step two, then follow the steps sketched by Britton:
How to Make Ice Cream in Your Food Processor
1. Follow the basic recipe for making the pudding. Do not add mix-ins, just the cream, eggs and sugar – and all ingredients that are for the taste only (see note below for more information).
2. Pour the pudding into a Ziploc bag and squeeze out the last piece of air. Seal it tight and place it flat in the freezer. Freeze completely.
3. Crumble the frozen pudding in your food processor and process until it is completely smooth. At this point you can stir in any mix-ins or additional flavors.
4. Scrape the ice into your storage bin (which may be a reusable ice cream carton or just a regular loaf pan) and put it back in the freezer. That was & # 39; s!
The texture of this ice cream is a bit finer, a little bit like ice cream. But you can turn it into any flavor and stir all sorts of mix-ins, from chopped peanut butter cups to fresh berries.
Note: If you want more flavor poured into it, you can get steep things like fresh mint, coarsely ground espresso beans or whole cinnamon sticks in the cream for a few hours or overnight before sifting and starting the recipe described above. You can also add vanilla extract, cocoa powder and other flavorings, but you do not want mix-ins to be incorporated until after freezing and bashing – otherwise they will be completely pulverized.  The Importance of Air
Why can not you prepare, freeze and eat the pudding right away? If you want to avoid large ice crystals and do not want to end up with a sad, solid block, be sure to pour air into your ice as it freezes. You want something creamy and lush that covers your tongue – not an icy, crunchy "ice cream". But if you turn over your ice cream after the pudding is frozen that's the next best thing.
If you do not have a food processor, you probably want one, right? It's definitely more versatile than an ice cream maker!
Read more: Best Food Processors of 2019
Homemade Ice Cream Recipes
Try to prepare these ice flavors in your food processor:
Caramel Ice Cream
If you like caramel and ice, but are not sure whether it's baked, salted or super sweet, this is the version for you. Sugar, vanilla, cream, eggs and half of it and a touch of salt to keep the rest from ruin. If you are nervous, read our tips for making caramel. Get our caramel ice cream recipe.
Rich chocolate ice cream
Homemade biscuit butter or a store-bought spread like the one from Biscoff has the flavor of a spiced graham cracker, but the texture of peanut butter. In combination with strawberry ice cream, it becomes a cheese cake crust – and the cream cheese adds to the authentic, sweet yet spicy flavor (mix it with the other dairy as indicated before proceeding with the food processor, but do not stir the strawberries or frozen biscuit butter until you have processed the base and ready for final freezing). Get our recipe for strawberry cheesecake ice cream.
Roasted Pistachio Ice Cream
This is real pistachio ice cream. Not the artificial greens. Roast your own nuts and make a better version than anything else in the supermarket. If you like thicker ice cream, you should have some chopped pistachio pieces ready to be mixed in. Get our recipe for toasted pistachio ice cream.
Mixed berry sorbet
Frozen raspberries and blackberries go well together in this dessert that has no eggs – but uses whole milk. Sorbet is not as rich as pudding-based ice cream, but it's still richly creamy. Get our mixed berry sorbet recipe.
Roasted Sesame and Honey Gelato
You do not have to wait until pumpkin craze reappears in the fall and winter – and to be honest, it starts now in August anyway. But that does not really bother us, because pumpkin rules all year round, as does ice cream. Get our pumpkin pie ice cream recipe.
This story was written by Amy Sowder and originally published on Chowhound.