The Art of Making Homemade Ice Cream with a Thrifted Ice Cream Maker

As I sat down to make this homemade ice cream, I couldn't help but think about the importance of using the right tools for the job. I decided to use my trusty thrifted ice cream maker, which has been serving me well over the years. However, I knew that I had to take some extra precautions to ensure that it would perform optimally in this particular recipe.

To start, I filled the canister halfway with the pre-mixed ice cream base, making sure not to over-tax the motor of the machine. I then added a few drops of mastic and salip, which thicken the actual ice cream base, to give it that extra oomph. The addition of these ingredients seemed to speed up the hardening process, and I was eager to see how they would impact the final product.

As I turned on the machine and waited for it to finish its cycle, I couldn't help but think about my previous experiences with homemade ice cream making. I had tried using a different canister in the past, but it seemed to take longer for the ice cream to set. I was excited to see how this recipe would turn out compared to my previous attempts.

The machine whirred and hummed as it worked its magic, churning out a beautiful, stretchy ice cream base. After just 10 minutes of waiting, I opened up the canister and found that the mixture had turned into a delicious, fluffy ice cream. The addition of pistachio nuts on top added a nice touch of saltiness and crunch to the dish.

I couldn't help but think about my friend Diana, who sent me a lovely Danish dough whisk in the mail. This tool was supposed to speed up the mixing process when working with thick doughs, and I was excited to try it out for myself. The whisk came with a small scraper that was perfect for scraping down the sides of the canister without marring it.

As I worked with the ice cream mixture, I found that the Danish dough whisk was just as effective as promised. It made quick work of mixing in any additional ingredients and left the canister spotless. The scraper was also a game-changer, allowing me to scrape down the sides of the canister without having to worry about damaging it.

Once I had finished mixing and chilling the ice cream base, I was ready to add the finishing touches. I poured the mixture into a bowl and used my trusty spatula to add a few final touches. The result was a beautiful, stretchy ice cream that looked almost too good to eat. Almost.

As I took my first bite of the homemade ice cream, I was blown away by its unique flavor profile. The combination of 100% milk and a hint of resinous piney flavor was unlike anything I had ever tasted before. It was like a refreshing breeze on a hot summer day, with just the slightest hint of lemoniness to it. And the best part? The pistachio nuts added a delightful crunch and saltiness to the dish.

The texture of the ice cream was sublime, with a delicate balance of smoothness and airiness that was simply divine. It was like biting into a fluffy cloud, with just the slightest pull to it. I couldn't help but think about my friend who had always raved about cardamom, and how this unique flavor profile seemed to share some similarities with it.

As I continued to savor the ice cream, I realized that the addition of mastic and salip was a game-changer. It added a depth of flavor and texture that took the dish from mere novelty to full-fledged culinary masterpiece. And yet, despite its unique ingredients and preparation method, the ice cream still felt surprisingly familiar.

As I finished my bowl of homemade ice cream, I couldn't help but feel grateful for the thrifted ice cream maker that had brought this recipe together so beautifully. It was a testament to the power of creativity and resourcefulness in the kitchen, and a reminder that sometimes the best things in life come from unexpected places.

"WEBVTTKind: captionsLanguage: engreetings my beautiful lovelies hi it's emmy welcome back today i'm going to be making booze many of you have requested this and this is for a beautiful arabic ice cream now what's interesting about buza is the fact that it stretches you can pull it you can stretch it so it has this really kind of taffy like consistency yet it's a familiar frozen treat like ice cream but with this delightful texture so the first time i learned about buza was from a science friday i'll put a link down below to the video that i watched friday is a radio show that's hosted every friday of course by ira fleto so in that video kent kirshenbaum gives a lecture about buza and he's part of a group called the experimental cuisine collective again i'll put links down below where they talk about the science behind food so booze hails from the middle east and is an ancient form of ice cream but what makes it unique is this stretchy consistency and the ingredients that make it do this wonderful plasticity are twofold number one being salip now salip is this powder that i've got here i ordered this online so this comes from the ground up two birds of an orchid that grows in the region now these tubers often grow in pairs and they're also called fox testicles so this is sometimes called fox testicle ice cream i love it already and i haven't even made it i haven't even tasted it absolutely marvelous now so the science behind salap and its ability to lend this stretchy texture to buza is the fact that it is a polysaccharide or a long chain sugar more specifically glucomannan so it's a long chain of glucose molecules these long chain polysaccharides absorb a lot of water which makes a lot of sense if you are a plant growing in an arid region love that love that here it is i've got 50 grams the second key ingredient is this and this is mastic and it is the resin from a particular plant that's related to cashews it smells resinous piney a bit like pine pitch but it's got these beautiful crystals it actually reminds me a lot of the pine resin that i used in my pine resin potatoes if you haven't seen that video i'll put the link down below but of course these crystals are much smaller so in the science friday video they also say that the mastic also contributes to the stretchy texture of the booza today's recipe is going to be adapted from the one that i saw on the science friday video but i did watch some others including the thread banger video shout out to corinne and rob i'll put a link down below to their video as well they use cream in theirs and i'm just going to use just milk i'm going to stay simple and traditional so let's go ahead and get started so the first thing we're going to do is grind up some of this mastic so i'm not going to use very much it is very hard as you can hear so the recipe calls for a cup of sugar i'm going to add some of that sugar to here and that's going to help us break up the resin i'm using a japanese surabachi here to grind up my mastic i do have a mortar and pestle that would work equally well if not better but i use it to make guacamole all the time and i really don't want my ice cream tasting like garlic okay back to grinding i'm gonna sift out all those big chunks all right in a large pot i'm going to heat up five cups of milk and while that's heating up set this aside i'm going to prepare my salad so i've got a bowl here with some water it smells like calamine lotion and cedar like when you open drawers that have a little cedar sachet yeah that's what it smells like okay three tablespoons one oh it's very fine powder two three so besides adding a really great stretchy texture to the ice cream the salad and the mastic also help the ice cream from melting as quickly which makes a lot of sense in an area that gets so so hot so already the glucomannan is doing its thing and absorbing the water look at that it's already getting thick i love science i love it okay look at that so what we're doing here is just the same thing you would do if you were thickening a sauce with cornstarch you make a slurry of cornstarch with water and you add that to your sauce rather than just adding the corn starch directly so you avoid lumps i'm going to whisk in one cup of sugar i'm gonna add a little bit of my hot milk to my salad and again to kind of soften things a bit so i do notice a few lumps and i don't want that i'm going to push this through a sieve here just to make sure i don't have little lumps now we're going to whisk the salad in and we are lump free now we're going to add our mastic and our sugar that we ground up so now we're going to put this back on the heat and warm this up again so traditionally moosa's made in these really deep frozen cylinders that are kind of below counter so it uses electricity to keep the cylinder very very cold then this mixture which has been cooled is poured into the cylinder then the ice cream maker takes this mixture and splashes it on the sides of the wall starting to cool it down and then it's scraped down and then it starts to thicken and then it's pounded with a wooden mallet mounts are much larger than this this is a very small one that i found but it's going to be perfect for the scale of boozer that i'm making so i actually found a kind of straight walled metal container my idea was to place this into a bowl with ice and ice cream salt and to kind of create my own kind of frozen cylinder but the scale of this is going to be way too small i'm not going to be able to splash the ice cream on the sides so i think i might do is head over to the thrift store this is another experiment that i've been wanting to try forever and pick up an ice cream maker and see if i can make ice cream with a thrift store ice cream maker i mean i'll still do the kneading in the pounding with my mallet but the initial kind of kneading and freezing part will be done by the machine and that was recommended in a lot of blog recipes that i read about diy homemade booze so i think i'm going to do that after i get this going so once this is thickened up i'm going to kill the heat and we got to let this cool completely before we try churning it and while this is cooling down let's head over to the thrift store and see if i can find myself a tool to make this whole booze i'm making a little bit easier not seeing an ice cream maker looks like i'm going to another store probably another savers trying again i'm missing a key looks good nice price all right here we go so extra bonus my 12.99 appliance was an orange tag got it for half price 650 650. alrighty my beautiful lovelies so my booze base has been cooling in the refrigerator and in that time i went to the thrift store and found this lovely machine so like all the things that i find secondhand i like to give everything a good thorough cleaning i use lots of hot soapy water but this is in such great condition it really didn't need much work at all so if you missed the video where i baked bread using a vintage bread maker i'll put the link down below that machine was about 30 years old and required a lot more deep cleaning which is actually a lot of fun but it is also really fun and enjoyable to find something that is in really great shape and doesn't really need much work so here we are and so i consider this type of ice cream maker relatively modern it has a canister that has some refrigerant in it and you have to put it in the freezer and freeze it solid so at least overnight couple days is even better because you want your canister to be very very cold that's what's going to freeze up our ice cream so back in the old days actually not that long ago there were ice cream makers and instead of having a canister you would use ice and you would use rock ice cream salt which would lower the temperature even more and that would cool down a metal canister in which you put your ice cream base in and then you hand cracked it which was a lot of fun to do in the summer times on hot days but it was pretty messy you got icy salt water dripping everywhere but if you're doing it outside it's just a lot of fun and then of course you get a hand crank it when you got a bunch of kids that's fun because everyone can take a turn but with a maker like this you just plug it in and you turn it on and it turns and cranks it by itself and you've got your frozen canister to freeze the ice cream my plan of attack is to do the initial kind of churning and freezing using the ice cream maker and then i will use my wooden mallet to give it some good pounds and use a scraper to kind of scrape down the sides and hopefully we'll get a beautiful stretchy ice cream alrighty let's do this okay so here is my frozen little canister i'm going to place that right on top of there make sure it's lined up here's my buzzer base that's been chilling in the refrigerator we want to make sure this is nice and cold that will facilitate the hardening of the ice cream oh that smells good look at that texture isn't that wonderful so this is a relatively small capacity so i'm going to put about half of this in there look at that that's beautiful oh yes this is very thick and i don't want to over tax the motor of the machine so i'm just going to fill it halfway so then i'm going to put this back in here like that then this goes on top of this like this and then i'm just going to turn it on here we go this has been trimming for about 10 minutes now and my friends i have ice cream so i've made a homemade ice cream before and i have to say this turned up very quickly i don't want to give all the credit to the ice cream maker because i feel like the canister and all that stuff is generally pretty much the same i imagine the major difference between the quality of ice cream makers has to do with more of the motor rather than the canister so i suspect the addition of the salip and the mastic that thicken the actual ice cream base helps to speed up this kind of actual hardening of the ice cream because your base is already thickened and it's already stretchy so in the mail the other day i received this from diana diana thank you so much this is called a danish dough whisk and it's used to mix batters but more specifically really thick doughs i'm really excited to use this because i've never used it before but it's supposed to speed things up when it comes to mixing doughs but it also came with this lovely little dough scraper so i'm going to be using that to scrape down the sides and the walls of my canister without marring it so just going to scrape that oh it works beautifully thank you diana so this is what they also do traditionally as well they scrape down the sides and mix that in because of course the side walls are going to freeze faster and then here we go look at that can you see the stretchies okay so pound this look at that so now that i've turned it and pounded it i'm going to place this in the freezer to allow it to set up a little bit more and here it is all right so we're going to have to work quickly because it is pretty hot i'm going to grab a pair of gloves here natural gloves in purple here we go look at that so the freezing process really stiffens this up of course because it is ice cream and gives us that beautiful stretch alrighty so here's the buzzer and look at that beautiful stuff manipulating and stretching it and stretching it look at that so cool and this is traditionally topped with just a little bit of pistachio nuts look how beautiful that is oh the pistachios are so beautiful they're beautifully green itadakimasu hmm wow that has a delightful texture to it it's whipped and fluffy so imagine like a soft serve but super fluffy and airy almost like marshmallow fluff it's not as stretchy as i expected or as i've seen in videos maybe i need to turn this longer to develop the kind of stretchy strands but it has the most delightful cool fluffy whipped texture the flavor is very unique too it definitely has a kind of piney resinous flavor to it there's kind of almost citrusy lemoniness to it but it smells and tastes very similar to calamine lotion not that i've ever ingested calming lotion i'm not suggesting that but as a kid and as one that's quite allergic to mosquitoes i always had calamine lotion on me in the summertime so i'm very familiar with that smell but this is delicious i particularly love the pistachio nuts on there it adds a little bit of saltiness a little bit of crunch which is a great contrast to that really fluffy airy texture that has just the slightest little bit of pull to it this actually is a little bit reminiscent of cardamom to me that kind of lemony slightly citrusy spice flavor but this is a little bit more resinous but delicious this was made with 100 milk the salad and the mastic changed the texture of this so it feels really smooth and rich and creamy but it doesn't have any additional fat in it it's absolutely delicious alrighty so there you have it homemade buuza stretchy ice cream made in a thrifted ice cream maker like always i'll put the original recipes adaptations and references that i mentioned in this video down in the description down below let me know down in the comments if there's anything that you'd like me to test out or try be sure to grab yourself an eat the ducky moss t-shirt or tank top they're running for only a limited time only so grab one quickly alrighty thanks for tuning in i hope you guys enjoyed that one i hope you guys learned something please share this video with your friends follow me on social media like this video subscribe and i shall see you in the next one toodaloo take care bye miss macchios are the bestgreetings my beautiful lovelies hi it's emmy welcome back today i'm going to be making booze many of you have requested this and this is for a beautiful arabic ice cream now what's interesting about buza is the fact that it stretches you can pull it you can stretch it so it has this really kind of taffy like consistency yet it's a familiar frozen treat like ice cream but with this delightful texture so the first time i learned about buza was from a science friday i'll put a link down below to the video that i watched friday is a radio show that's hosted every friday of course by ira fleto so in that video kent kirshenbaum gives a lecture about buza and he's part of a group called the experimental cuisine collective again i'll put links down below where they talk about the science behind food so booze hails from the middle east and is an ancient form of ice cream but what makes it unique is this stretchy consistency and the ingredients that make it do this wonderful plasticity are twofold number one being salip now salip is this powder that i've got here i ordered this online so this comes from the ground up two birds of an orchid that grows in the region now these tubers often grow in pairs and they're also called fox testicles so this is sometimes called fox testicle ice cream i love it already and i haven't even made it i haven't even tasted it absolutely marvelous now so the science behind salap and its ability to lend this stretchy texture to buza is the fact that it is a polysaccharide or a long chain sugar more specifically glucomannan so it's a long chain of glucose molecules these long chain polysaccharides absorb a lot of water which makes a lot of sense if you are a plant growing in an arid region love that love that here it is i've got 50 grams the second key ingredient is this and this is mastic and it is the resin from a particular plant that's related to cashews it smells resinous piney a bit like pine pitch but it's got these beautiful crystals it actually reminds me a lot of the pine resin that i used in my pine resin potatoes if you haven't seen that video i'll put the link down below but of course these crystals are much smaller so in the science friday video they also say that the mastic also contributes to the stretchy texture of the booza today's recipe is going to be adapted from the one that i saw on the science friday video but i did watch some others including the thread banger video shout out to corinne and rob i'll put a link down below to their video as well they use cream in theirs and i'm just going to use just milk i'm going to stay simple and traditional so let's go ahead and get started so the first thing we're going to do is grind up some of this mastic so i'm not going to use very much it is very hard as you can hear so the recipe calls for a cup of sugar i'm going to add some of that sugar to here and that's going to help us break up the resin i'm using a japanese surabachi here to grind up my mastic i do have a mortar and pestle that would work equally well if not better but i use it to make guacamole all the time and i really don't want my ice cream tasting like garlic okay back to grinding i'm gonna sift out all those big chunks all right in a large pot i'm going to heat up five cups of milk and while that's heating up set this aside i'm going to prepare my salad so i've got a bowl here with some water it smells like calamine lotion and cedar like when you open drawers that have a little cedar sachet yeah that's what it smells like okay three tablespoons one oh it's very fine powder two three so besides adding a really great stretchy texture to the ice cream the salad and the mastic also help the ice cream from melting as quickly which makes a lot of sense in an area that gets so so hot so already the glucomannan is doing its thing and absorbing the water look at that it's already getting thick i love science i love it okay look at that so what we're doing here is just the same thing you would do if you were thickening a sauce with cornstarch you make a slurry of cornstarch with water and you add that to your sauce rather than just adding the corn starch directly so you avoid lumps i'm going to whisk in one cup of sugar i'm gonna add a little bit of my hot milk to my salad and again to kind of soften things a bit so i do notice a few lumps and i don't want that i'm going to push this through a sieve here just to make sure i don't have little lumps now we're going to whisk the salad in and we are lump free now we're going to add our mastic and our sugar that we ground up so now we're going to put this back on the heat and warm this up again so traditionally moosa's made in these really deep frozen cylinders that are kind of below counter so it uses electricity to keep the cylinder very very cold then this mixture which has been cooled is poured into the cylinder then the ice cream maker takes this mixture and splashes it on the sides of the wall starting to cool it down and then it's scraped down and then it starts to thicken and then it's pounded with a wooden mallet mounts are much larger than this this is a very small one that i found but it's going to be perfect for the scale of boozer that i'm making so i actually found a kind of straight walled metal container my idea was to place this into a bowl with ice and ice cream salt and to kind of create my own kind of frozen cylinder but the scale of this is going to be way too small i'm not going to be able to splash the ice cream on the sides so i think i might do is head over to the thrift store this is another experiment that i've been wanting to try forever and pick up an ice cream maker and see if i can make ice cream with a thrift store ice cream maker i mean i'll still do the kneading in the pounding with my mallet but the initial kind of kneading and freezing part will be done by the machine and that was recommended in a lot of blog recipes that i read about diy homemade booze so i think i'm going to do that after i get this going so once this is thickened up i'm going to kill the heat and we got to let this cool completely before we try churning it and while this is cooling down let's head over to the thrift store and see if i can find myself a tool to make this whole booze i'm making a little bit easier not seeing an ice cream maker looks like i'm going to another store probably another savers trying again i'm missing a key looks good nice price all right here we go so extra bonus my 12.99 appliance was an orange tag got it for half price 650 650. alrighty my beautiful lovelies so my booze base has been cooling in the refrigerator and in that time i went to the thrift store and found this lovely machine so like all the things that i find secondhand i like to give everything a good thorough cleaning i use lots of hot soapy water but this is in such great condition it really didn't need much work at all so if you missed the video where i baked bread using a vintage bread maker i'll put the link down below that machine was about 30 years old and required a lot more deep cleaning which is actually a lot of fun but it is also really fun and enjoyable to find something that is in really great shape and doesn't really need much work so here we are and so i consider this type of ice cream maker relatively modern it has a canister that has some refrigerant in it and you have to put it in the freezer and freeze it solid so at least overnight couple days is even better because you want your canister to be very very cold that's what's going to freeze up our ice cream so back in the old days actually not that long ago there were ice cream makers and instead of having a canister you would use ice and you would use rock ice cream salt which would lower the temperature even more and that would cool down a metal canister in which you put your ice cream base in and then you hand cracked it which was a lot of fun to do in the summer times on hot days but it was pretty messy you got icy salt water dripping everywhere but if you're doing it outside it's just a lot of fun and then of course you get a hand crank it when you got a bunch of kids that's fun because everyone can take a turn but with a maker like this you just plug it in and you turn it on and it turns and cranks it by itself and you've got your frozen canister to freeze the ice cream my plan of attack is to do the initial kind of churning and freezing using the ice cream maker and then i will use my wooden mallet to give it some good pounds and use a scraper to kind of scrape down the sides and hopefully we'll get a beautiful stretchy ice cream alrighty let's do this okay so here is my frozen little canister i'm going to place that right on top of there make sure it's lined up here's my buzzer base that's been chilling in the refrigerator we want to make sure this is nice and cold that will facilitate the hardening of the ice cream oh that smells good look at that texture isn't that wonderful so this is a relatively small capacity so i'm going to put about half of this in there look at that that's beautiful oh yes this is very thick and i don't want to over tax the motor of the machine so i'm just going to fill it halfway so then i'm going to put this back in here like that then this goes on top of this like this and then i'm just going to turn it on here we go this has been trimming for about 10 minutes now and my friends i have ice cream so i've made a homemade ice cream before and i have to say this turned up very quickly i don't want to give all the credit to the ice cream maker because i feel like the canister and all that stuff is generally pretty much the same i imagine the major difference between the quality of ice cream makers has to do with more of the motor rather than the canister so i suspect the addition of the salip and the mastic that thicken the actual ice cream base helps to speed up this kind of actual hardening of the ice cream because your base is already thickened and it's already stretchy so in the mail the other day i received this from diana diana thank you so much this is called a danish dough whisk and it's used to mix batters but more specifically really thick doughs i'm really excited to use this because i've never used it before but it's supposed to speed things up when it comes to mixing doughs but it also came with this lovely little dough scraper so i'm going to be using that to scrape down the sides and the walls of my canister without marring it so just going to scrape that oh it works beautifully thank you diana so this is what they also do traditionally as well they scrape down the sides and mix that in because of course the side walls are going to freeze faster and then here we go look at that can you see the stretchies okay so pound this look at that so now that i've turned it and pounded it i'm going to place this in the freezer to allow it to set up a little bit more and here it is all right so we're going to have to work quickly because it is pretty hot i'm going to grab a pair of gloves here natural gloves in purple here we go look at that so the freezing process really stiffens this up of course because it is ice cream and gives us that beautiful stretch alrighty so here's the buzzer and look at that beautiful stuff manipulating and stretching it and stretching it look at that so cool and this is traditionally topped with just a little bit of pistachio nuts look how beautiful that is oh the pistachios are so beautiful they're beautifully green itadakimasu hmm wow that has a delightful texture to it it's whipped and fluffy so imagine like a soft serve but super fluffy and airy almost like marshmallow fluff it's not as stretchy as i expected or as i've seen in videos maybe i need to turn this longer to develop the kind of stretchy strands but it has the most delightful cool fluffy whipped texture the flavor is very unique too it definitely has a kind of piney resinous flavor to it there's kind of almost citrusy lemoniness to it but it smells and tastes very similar to calamine lotion not that i've ever ingested calming lotion i'm not suggesting that but as a kid and as one that's quite allergic to mosquitoes i always had calamine lotion on me in the summertime so i'm very familiar with that smell but this is delicious i particularly love the pistachio nuts on there it adds a little bit of saltiness a little bit of crunch which is a great contrast to that really fluffy airy texture that has just the slightest little bit of pull to it this actually is a little bit reminiscent of cardamom to me that kind of lemony slightly citrusy spice flavor but this is a little bit more resinous but delicious this was made with 100 milk the salad and the mastic changed the texture of this so it feels really smooth and rich and creamy but it doesn't have any additional fat in it it's absolutely delicious alrighty so there you have it homemade buuza stretchy ice cream made in a thrifted ice cream maker like always i'll put the original recipes adaptations and references that i mentioned in this video down in the description down below let me know down in the comments if there's anything that you'd like me to test out or try be sure to grab yourself an eat the ducky moss t-shirt or tank top they're running for only a limited time only so grab one quickly alrighty thanks for tuning in i hope you guys enjoyed that one i hope you guys learned something please share this video with your friends follow me on social media like this video subscribe and i shall see you in the next one toodaloo take care bye miss macchios are the best\n"