Ice Cream Recipe-- Using Flour??

Question

Do you have the old fashioned recipe for the kind of ice cream that
uses
flour and
needs to be cooked?

Answer 1

Sure Here you go!!!

HOMEMADE ICE CREAM (COOKED)
2 c. milk
1 tbsp. flour
1 c. sugar
1 egg or 2 egg yolks
1/8 tsp. salt
1-2 tsp. vanilla
2 c. thin cream or half milk and half cream
Mix flour, sugar and salt. Add egg and milk gradually. Cook over hot water 10 minutes, stirring constantly at first (or use heavy pan and cook, stirring all the time, until mixture comes to a boil and thickens a little. Cool mixture. Add cream and vanilla and strain in ice cream freezer. Makes 1 1/2 quart, double amount for 4 quart freezer.) For a richer ice cream, use half whipping cream and half, half and half for the cream mixture.

This better be the best answer lol

Answer 2

Ice cream don't have to use flour.

Here's a recipe for you:

CHOCOLATE ICE CREAM
From: THE ULTIMATE ICE CREAM BOOK, by Bruce Weinstein

Ingredients:
1 cup sugar
3 large eggs
1 cup cocoa powder
1½ cups milk
1 cup heavy cream
1 teaspoon vanilla extract

Preparation:
1. Place the sugar, eggs, and cocoa in a food processor and blend until smooth.

2. Bring the milk to boil in a heavy medium saucepan. With the food processor running, slowly pour the hot milk into the chocolate mixture through the feed tube. Process until well blended. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot chocolate custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream and vanilla. Cover and refrigerate until cold or overnight.

3. Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to the freezer-safe container and freeze at least 2 hours.

Answer 3

there are two basic dessert sauces: Creme Anglaise and Creme Patisserie.
They are both cooked , thickened and then cooled. Basically if you add a starch to creme Ainglaise you get Creme Patisserie or in English- pastry cream. Pastry cream is used to fill cream puffs,eclairs and Napoleans.
I use Creme Ainglais as the base for my ice cream. I can sorta see why pastry cream might be an option- the stuff starts out really thick.. be really careful making it . do not use direct heat- rather use a double boiler. have an ice water bath available-essentially a double boiler with ice. And whatever you do when you transfer the pastry cream to the ice bath do not allow your spoon to touch the bottom of the pot - it only takes a little burned stuff to ruin all that work.
have fun but be aware that this is technique intense stuff

Answer 4

2 cups half-and-half
1 cup whipping cream
1 cup minus 2 tablespoons sugar
2 tablespoons peach preserves (not jelly)
1 vanilla bean, split and scraped

Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and allow to cool slightly. Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture.
Freeze mixture in ice cream freezer according to unit's instructions. The mixture will not freeze hard in the machine. Once the volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.

NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble hit the surface, remove it from the heat. Do not let it boil.

I don't know about the flour part.

Answer 5

Homemade Ice Cream
1 gallon rich milk
4 cups granulated sugar
3/4 tsp salt
2 Tbsp flour
2 Tbsp cornstarch
4 beaten eggs
1/2 cup cream
1 Tbsp vanilla

Heat the milk, sugar and salt
Meanwhile mix the flour, cornstarch, eggs, cream together until smooth.
Stir in hot milk, return to stove and bring to boil stirring constantly until thickened.
Remove from heat and add vanilla.
Let cool then process according to the freezer's instructions.
Can add fruit, chocolate chips, etc, 1/2 way through the freezing process.

Answer 6

I have NEVER heard of using flour nor cooking ice cream!

Answer 7

I'm sorry, I dont but why would someone cook ice cream?? It would melt and then you would have to freeze it again... Isn't called ICEcream?? Sorry, but good luck finding your recipe.