I have used that method when I had dairy goats, but using the churn sure made it smoother. The bag is a good method and being a bit icier, is nice on a hot day especially when used as a shake.
That is one Cuisinart I don't have, but will be getting soon. That sounds easy and easy to clean and I can make healthier ice cream.
I think there was a discussion here a while ago about this method. Perhaps you posted it. I had never heard of this before then. I gotta try it one of these days. I wonder if cream would set up using this method the way whole milk does. I love the vid you linked. A sweet-sounding young woman narrates, @ 1:55 saying "Shake it really hard. You're going to shake it like it owes you some money, okay?" LOL!
I have never dealt with low-fat milk in ice cream so I wouldn't know, but give it a try. I don't use low-fat anything anymore because the cancer dietician reminded me that without a fat content, my digestive system doesn't get much value out of milk or dairy products. I eat 4% cottage cheese and whole milk yogurt. Besides whole milk for ice cream, I like to add some cream to it. I have tried making ice cream using honey and it is really good but way soft and nice just to eat/drink out of a glass. I think the granulated sugar adds something to the freezing process. Maybe @Beth Gallagher has experimented with this.
@Faye Fox That makes sense! Das habe Ich gar nicht gedacht! (Spoken to Leo Szilard by Albert Einstein). Frank
Nope. I'm like you; no "low-fat" in this house. I have added fresh fruit to ice cream recipes but I don't reduce sugar or fat. (Thankfully the Cuisinart makes a small batch. )
@John Brunner Mine was made using low-fat condensed milk, which was sweet as hell, lots of sugar, and whipping cream, which of course wipes out completely any low fat benefit elsewhere. I plan to try unsweetened low fat condensed, if it's available, next. I'll sweeten with Erythritol. Frank
So what would you do to make it more healthier if you're not cutting fat & sugar? As Beth said, I don't reduce either. If I've ever had artificial sweetener, it's been unintentional and without my knowledge.
Since it wouldn't have all the additives, it would be healthier than commercial. I don't consider the fat in whole milk unhealthy. I think low or no-fat milk is more unhealthy than the whole which is a balanced food with a perfect fat, carb, and protein ratio. The high refined sugar content in ice cream is what might put it on the unhealthy list. If I add a sweetener to anything, it is organic honey. Many recipes don't come out as expected using honey, but they always taste good.
@John Brunner Are you concerned about artificial sweetener in ice cream only, or in general?Truth is, most such sweeteners are actually types of sugar, sugar alcohols, which the body does not metabolize like it does sucrose or glucose. Several recent ones marketed are quite good and safe: Alulose, Sucralose, Erythritol, Sorbitol. Frank
I don't use artificial sweeteners at all. My trust level is low...they've all been "good and safe," until they're not. Besides, if I need to cut calories, there's other ways to do it besides sugar substitutes.
@John Brunner The issue of safety was always lesser, to me, than that of tooth decay. Too much candy as a kid ate my teeth, wish they were in better shape today! Most artificial sweeteners have no affect on mouth bacteria, and thus little on decay. Frank