Do you know any cool ice cream recipes usin ice cream maker?

Question

I just bought an ice cream maker and need recipes for cool ice creams including pineapple, and other tropical fruits.

Answer 1

to make a really good premium ice cream, you should check out alton brown's show "good eats" and theres an episode called "churn baby churn". you can find it at www.foodtv.com

3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces vanilla sugar (normal sugar will do just fine though)
2 teaspoons pure vanilla extract


start off by mixing the cream and half +half in a sauce pan. bring it just to a simmer on medium heat, and as soon as you see bubbles, take it off the heat. mix 8 egg yolks in a bowl. whisk until its very creamy. then add sugar, and only add a little at a time. stir well, so that its smooth, and its gonna be THICK. now, add your cream thing to your sugar/egg thing. only put in about 1/3 of the cream into the eggs, and mix well. continue mixing, and add the rest as you go. DONT just put it all together. go slowly. when you're done mixing it, toss it into a sauce pan again, and put on low heat. stir continuously, until it hits 175 degrees (no salmonella for us!). when its done, put a spoon in it, and see if the stuff coats the BOTTOM of the spoon. if it does, its just how you want it to be - its called "nappe". lol. now, once its cooled down some what, add the vanilla.

ok, then you need to put it in the fridge for at least 4 hours. you want it to get down to 40 degrees, and you want it to take its time, otherwise it comes out kinda crappy. this seems like a long process, but believe me, its well worth it.

when its down to the right temp, put it in your machine. that will make a premium vanilla ice cream. he explains how to make others, but the base is the same for all of them (you just add something other than vanilla.... say, pineapple extract, or citrus oils or something).

and as the machine does its job, you can add stuff into it. cookie chunks, candy pieces, even fruit slices. but, if its something you think will get soggy (like oreos) wait until the ice cream is already pretty thick. if its something that wont get soggy (like the kind of mint you find on your pillow in a hotel) you can add it in early in the process.

GOOD LUCK!!!

Answer 2

1

Answer 3

Pretty much any recipe you have/find can be made into "ice cream" without an ice cream maker. But, without said ice cream maker, the finished product won't be as good as the real thing beacuse of "overrun." Overrun is the amount of air mixed into ice cream while it's churning. Cheaper ice creams have more overrun in them, so in purchasing them, you could be buying ice cream that is half air! (100% is the maximum overrun allowed by law.) Higher quality ice creams have less overrun in them. Air in ice cream is a good thing, though. You need it to keep the ice cream from freezing into one big solid block, like it will if you just put ice cream mix in the freezer instead of an ice cream maker.

Answer 4

Tart Lemon Ice Cream
1 large lemon, juiced and zested
1 cup white sugar
1 cup milk
1 cup heavy cream, chilled

Combine the lemon zest and sugar in the container of a food processor. Blend until the zest is very fine. In a medium bowl, stir together the sugar and milk until sugar has dissolved, then stir in the lemon juice. In a separate bowl, whip the heavy cream until stiff but not grainy. Gently fold the whipped cream into the lemon mixture until evenly blended.Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.


Coconut Ice Cream
1 cup milk
1 (14 ounce) can cream of coconut
1 1/2 cups heavy cream
1 1/2 cups sweetened flaked coconut (optional)Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut. Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.

Answer 5

2 cups heavy cream, 1/2 cup sugar, 5 egg yolks in a double boiler. Heat until thickened. Add 1 teaspoon vanilla and cool in fridge for 24 hrs. Put mixture and 1 ripe banana in blender and puree. Put in icecream mixer until done.

Answer 6

Actually, I think you can google that. There's quite a few ice cream making recipe sites out there. My personal fave is coconut almond! Good luck!

Answer 7

Search www.emerils.com for "ice cream".

You'll get a ton of mouth-watering recipes.

:)

Answer 8

Please visit this site :
http://southernfood.about.com/od/icecream/
You'll get some 45 recipes that can be made with a manual ice cream maker !

Answer 9

Paleo diet its a diet based around eating real food unprocessed

Answer 10

PINEAPPLE ICE CREAM
2 small boxes regular vanilla pudding
1 quart half-and-half
4 eggs
2 cups granulated sugar
1 teaspoon vanilla extract
1 (15 oz.) can crushed pineapple in heavy syrup
Milk
Cook pudding by package directions using half-and-half instead of milk. Wile mixture is hot, add beaten eggs, sugar and vanilla extract. Blend until smooth. Add pineapple and syrup and enough milk to bring to the full mark on a
1-gallon freezer canister. Freeze according to manufacturer's directions.

PINA COLADA ICE CREAM
1 (13 oz.) can evaporated milk
1 cup whipping cream
2 cups granulated sugar
1 large box vanilla instant pudding
1 (20 oz.) can crushed pineapple
2 tablespoons coconut flavoring
Enough milk to fill a 1-gallon freezer
Mix all ingredients well. Freeze as per ice cream maker instructions

MANGO ICE CREAM
1 1/2 cups milk
1 1/2 cups heavy cream
1 cup granulated sugar, divided
9 large egg yolks
2 ripe mangoes, peeled and sliced
In a medium heavy-bottom saucepan, combine the milk, cream and 1 tablespoon of the sugar. Bring just to a scald.
Meanwhile, put the remaining sugar (3/4 cup plus 3 tablespoons) and the egg yolks in a large bowl and whisk just to blend. While gently whisking the yolks, drizzle the hot cream mixture into them so that they are gradually warmed up. Return the mixture to the saucepan and set over medium-low heat. Cook, stirring with a wooden spoon (making sure that you are constantly scraping the spoon across the bottom of the pan), until the custard has thickened slightly and coats the back of the spoon. Strain the custard through a fine sieve into a bowl and nestle it in a larger bowl of ice. Cool, stirring occasionally.
Meanwhile, purée the mangoes in a food processor fitted with the metal blade. Whisk the mango purée into the cooled custard. Transfer to an ice cream maker and freeze according to the manufacturer's instructions. Transfer to a storage container and freeze until firm.
Makes about 1 quart. Store for up to 2 weeks in the freezer.

COCONUT ICE CREAM II
Makes about 4 1/2 cups, 9 servings
For a double coconut treat, stir 1/2 cup (1 1/2 oz.) toasted shredded coconut into the ice cream during the final minute of processing.
1 1/4 cups packed sweetened flaked coconut
1 1/2 cups half-and-half
3/4 cup canned sweetened cream of coconut
6 egg yolks
1/3 cup granulated sugar
1 1/2 cups whipping cream
In a large, heavy saucepan over medium heat, place the flaked coconut. Stir the coconut until it begins to brown, about 7 minutes, watching carefully so it doesn't burn. Add the half-and-half and bring to a simmer. Remove from the heat. Cover and let stand for 30 minutes.
Pour the coconut mixture through a medium-mesh sieve set over a large bowl, pressing on the coconut with a rubber spatula to extract as much liquid as possible; discard the coconut. Return the coconut milk to the same saucepan and place over medium-high heat. Add the cream of coconut and bring to a simmer. Remove from the heat.
In a metal bowl, whisk together the egg yolks and sugar until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Gradually pour the hot coconut-milk mixture into the yolk mixture, whisking constantly. Return the mixture to the same saucepan and place over medium-low heat. Cook, stirring slowly and continuously with a wooden spatula, until the custard thickens and leaves a path on the back of the spatula when a finger is drawn across it, about 5 minutes; do not allow to boil.
Pour the custard through the medium-mesh sieve set over a clean bowl. Add the whipping cream and stir well. Refrigerate the custard until cold, about 1 hour.
Transfer the custard to an ice cream maker and process according to the manufacturer's instructions. Transfer the ice cream to a container; cover and freeze until firm, at least 4 hours or for up to 3 days.

SOME OF THESE RECIPES DO NOT REQUIRE A MACHINE:
Almond Ice Cream
Amaretto Peach Ice Cream
Apple-Cheese Ice Cream
Apricot Earl Grey Ice Cream
Apricot Ice Cream
Avocado Ice Cream
Bailey's Irish Cream Ice Cream
Banana and White Chocolate Ice Cream
Banana Custard Ice Cream
Banana Ice Cream
Banana Split Ice Cream I
Banana Split Ice Cream II
Basic Chocolate Ice Cream Base
Bittersweet Chocolate Ice Cream
Black Cherry Ice Cream
Blackberry Ice Cream
Blueberry Ice Cream
Bourbon-Pecan Ice Cream
Brach's Chocolate Rum Raisin Ice Cream
Brandy Butter Ice Cream
Burnt Caramel Ice Cream
Burnt Peach Ice Cream
Butter Pecan Ice Cream I
Butter Pecan Ice Cream II
Butter Pecan Ice Cream III
Butterfinger Ice Cream
Buttermilk Peach Ice Cream
Caramel Ice Cream
Cardamom Ice Cream
Charleston Cobblestone Ice Cream
Cherry Cheesecake Ice Cream
Cherry Coke Ice Cream
Cherry Ice Cream
Chock Full of Chocolate Ice Cream
Chocolate Almond Butter Ice Cream
Chocolate Chip Cookie Dough Ice Cream
Chocolate Ice Cream I
Chocolate Ice Cream II
Chocolate Mallow Ice Cream
Chocolate Malted Ice Cream
Chocolate Painted Waffle Cones
Chocolate Rum Ice CreamChocolate Rum Raisin Ice Cream
Chocolate-Peppermint Ripple Ice Cream
Cinnamon Ginger Ice Cream
Cinnamon Ice Cream
Coconut Ice Cream I
Coffee Bean Ice Cream
Coffee Brickle Ice Cream
Coffee Ice Cream
Cranberry Ice Cream
Custard Ice Cream, Texas-Style
Dairy Queen Ice Cream
Dark Fudge Ice Cream
Date Ice Cream
Easy Chocolate Ice Cream
Eggnog Ice Cream with Hot Buttered Rum
English Toffee Ice Cream
Fig Ice Cream
First Prize Ice Cream
Fresh Peach Ice Cream
Fresh Strawberry Ice Cream
Frozen Lemon Cheesecake Ice Cream
Frozen Vanilla Custard
Fruit Cake Ice Cream
Fudge Ice Cream
Fudgesicle Ice Cream
Garlic Ice Cream
Ghirardelli's Chocolate Ice Cream
Gooseberry-Marshmallow Ice Cream
Green Tea Ice Cream
Homemade Creamy Ice Cream
Homemade Ice Cream
Homemade Southern Ice Cream
Ice Cream Cones
Irish Cream Ice Cream
Jack Daniels Chocolate Ice Cream
Jack Daniels Ice Cream
Jalapeno Ice Cream
Key Lime Ice Cream
Kool-Aid Ice Cream
Kumquat Ice Cream
Lemon Buttermilk Ice Cream
Lemon Custard Ice Cream
Lemon Granita
Lemon Ice Cream
Lime Ice Cream
Mandarin Orange Ice Cream
Mango Honey Ice Cream
Maple Walnut Ice Cream
Maraschino Ice Cream
Marzipan Ice Cream
Mexican Chocolate Ice Cream
Mexican Fried Ice Cream
Mexican Ice Cream
Milky Way Ice Cream
Mud Ice Cream
Non-Dairy Ice Cream
Nutty Pistachio Ice Cream
Orange Gelatin Ice Cream
Orange Ice Cream
Palisade Peachy Ice Cream
Paw Paw Ice Cream
Peach Ice Cream
Peach Pit Ice Cream
Peach-Pecan Ice Cream
Peanut Brittle Ice Cream
Peppermint Ice Cream
Peppermint Rock Ice Cream
Persimmon Ice Cream
Philadelphia Vanilla Ice Cream
Pineapple-Marshmallow Ice Cream
Praline Ice Cream
Pralines 'n' Cream Ice Cream
Pumpkin Ice Cream I
Pumpkin Ice Cream II
Raspberry Banana Ice Cream
Raspberry Ice Cream
Rich Vanilla Ice Cream (T&T)
Rocky Road Ice Cream
Rum Coconut Cream Ice Cream
Rum-Raisin Ice Cream
Sisters of Lourdes Hospital Ice Cream
Spumoni
Straw-Ba-Nut Ice Cream
Strawberry Cheesecake Ice Cream I
Strawberry Cheesecake Ice Cream II
Strawberry Cheesecake Ice Cream III
Strawberry Ice Cream
Strawberry-Almond Ice Cream
Strawberry-Banana Ice Cream
Sweet Potato Pecan Ice Cream
Taffy Apple Ice Cream
Tangerine Ice Cream
"The Best" Chocolate Ice Cream
Toasted Almond Ice Cream
Toasted Coconut Ice Cream
Tutti-Frutti Ice Cream
Uncle Ed's Refrigerator Ice Cream
Vanilla Bean Custard Ice Cream
Vanilla Ice Cream I
Vanilla Ice Cream II
Velvet Ice Cream
White Chocolate Ice Cream
World Famous Philadelphia Ice Cream
http://www.recipegoldmine.com/dessice/dessice.html