how do you make ice cream WITHOUT an ice cream machine?

Question

no funky flavors please.

Answer 1

Ice Cream

Ingredients:
• 2 eggs
• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1 cup milk
• 1 pint heavy whipping cream
• pinch of salt
• 2 teaspoons vanilla

Directions:
Using an electric mixer, beat the eggs for several
minutes until thick and lemon colored. Add 1 cup of
milk and blend into the eggs. Mix sugar and cornstarch
in a large saucepan. Add egg/milk mixture to the sugar
and cornstarch. Cook until thick (about 5 minutes)
stirring constantly. Allow the custard mixture to cool
to room temperature.

When the custard is cool, put into a freezer-safe bowl.
Blend in cream and salt. Freeze for 2 hours or until
slushy. Add 2 teaspoons vanilla. Whip for 5 to 10
minutes with an electric mixer. Return to freezer and
finish freezing (several hours or overnight).

Variations:
After you have whipped the ice cream, fold in 1 to 2
cups of fresh or frozen fruit, nuts and/or chocolate
before returning the ice cream to the freezer to finish
freezing.

Here are some ideas for additions to your ice cream:
Strawberries
Blackberries
Raspberries
Peaches
Cherries (or Maraschino Cherries)
Chocolate chips
Butterscotch chips
Crushed Heath bars
Crushed peppermint candy
Chopped walnuts
Chopped pistachio nuts
Diced bananas
Coconut
Chocolate chip cookie dough (drop into the ice cream by
small spoonfuls and carefully fold in)
Caramel or chocolate or fudge syrup (drop into the ice
cream by small spoonfuls and carefully fold in)

Answer 2

Ice Cream
(General Recipe)
Two quarts thick cream, 1 pound A sugar, 1/4 ounce French gelatine, yolks 3 eggs; add 1 quart of the cream and gelatine, set on the fire; stir; to not let boil; melt:
set off, add the eggs and sugar stirred up together with a little of the cream, stirring all the time; set on, let get hot; set off, add the other quart of cream; stir, strain, freeze. Break your ice fine; use salt from 1 pint to 1 quart. Flavor after it is frozen. Follow directions for freezing.

Directions for Freezing
The essential points in freezing ice cream are to have the ice finely crushed, to use the right proportion of coarse rock salt, and to beat the mixture thoroughly during the freezing. Salt has a great attraction for water and causes the ice to melt, and ice, in changing from a solid to a liquid, absorbs heat. The mixture of melted ice and salt is many degrees colder than ice alone. The melting ice absorbs heat from the cream, or whatever may be placed in the freezer, and reduces the temperature to the freezing point. The finer the ice is crushed the quicker it melts, and the more the mixture is stirred, the sooner all parts come in contact
with the cold surface of the can and become chilled. For this reason the ice should be crushed until fine and mushy, not merely broken into lumps; and also because large pieces
with sharp edges will dent the can.

The melted ice and salt should surround the can, and not be drawn off as fast as melted. It is evident, therefore, that a freezer with an outlet for the water in the bottom, and with directions for drawing off the water as soon as the ice is melted, is constructed upon erroneous principles. The outlet should be just below the top of the can and it should always be open, and then the water will run out before it can get inside the can. Do not draw it off during the process of freezing, unless the tub is so full that the ice clogs the outlet.

Use 1 part salt to 3 or 4 parts ice. Coarse fine salt will do the work, but not so satisfactorily as rock salt or Turk's Island salt. A mixture of snow and salt answers when ice cannot be obtained. The ice and salt may be mixed before putting them into the tub, but many prefer to put them in separately, in alternate layers. See that the can is clean, the bearings, gears and socket in the tub are well oiled, and that the can and gear frame are properly adjusted, before putting in the cream. Be sure that the bail of the tub hangs over the latch end, for if on the other side, the crank of the gear frame will interfere with it when lifting the tub. Then lift off the gear frame, being careful not to pull the beater shaft out of the socket.

Turn in the cream, adjust the cover and gear frame, fasten the latch, and then pack in the ice and salt. Put in a layer of ice 3 inches deep (pack it in solidly), then a measure or saucerful of salt, sprinkle it evenly on the ice, then 3 measures of ice and 1 of salt, etc., till the tub is full. Then only a small quantity of cream is being frozen, it is
sufficient for the ice to come a few inches above the cream in the can. Pack each layer in closely with a wooden paddle and turn the crank occasionally while packing. Turn slowly or occasionally for the first 10 minutes, then rapidly till you can no longer. Remove the beater, scrape off the cream from the sides and pack it down closely in the can. Put a cork in the opening of the cover, and lay the gear frame over, to keep the can down in the ice. Cover with a
piece of old carpeting wet in the salt water. If the ice and salt have been well packed, and the cream is to be served within an hour and not molded, no more ice will be needed. But if it to be kept longer, draw off the water and add more ice and salt.

All ice creams are richer, and of better body, flavor and texture if allowed to remain in the ice and salt at least an hour to ripen in your freezer for 3 hours. Remove from freezer and let stand at room temperature for 10 minutes. Beat the mixture with a blender or an egg beater until smooth. Spoon into individual serving dishes. Store the leftovers in the freezer. Makes 6 servings! Enjoy!

Answer 3

Camper's Dream Ice Cream Maker
Basically, you roll the ball (which looks suspiciously like a repurposed hamster ball) around for 20 minutes, and you have a pint of ice cream. As far as non-electrical ice cream makers go
I just kick mine around while doing house work
http://www.llbean.com
type in ice cream balls
and see what I am talking about it is awesome

Answer 4

No Ice Cream Maker Ice Cream

Serves: 1
Carbohydrates Per Serving: 3.5
Preparation Time: 20 minutes
Difficulty: Easy


Ingredients:
4 ounces heavy cream
1/4 cup DaVinci Syrup, any flavor
Ice 1/4 cup Rock Salt (approximate, you don't need to measure this)
1 quart size ziplock bag
1 gallon size ziplock bag
Cooking Instructions:
Pour heavy cream and syrup into quart size bag and seal. Put quart size bag into gallon size bag. Add ice (about one ice tray's worth) and rock salt. Seal large bag and shake vigorously for 10-15 minutes. You can have fun with this, let your kids play catch with the cold bag.


5 Ingredient Ice Cream
After ice cream has formed, remove smaller bag, and rinse the bag in cold water to prevent salt getting into your ice cream. Place in freezer for awhile if you'd like.

1/2 cup cold milk
1 tablespoon vanilla extract
1 (14 ounce) can sweetened condensed milk
1/8 teaspoon salt
1 pint heavy cream

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DIRECTIONS:
In a medium bowl, stir together cold milk, vanilla, condensed milk and salt. Set aside.
In a large bowl, beat heavy cream with an electric mixer until stiff peaks form. Fold milk mixture into whipped cream.
Pour into shallow 2 quart dish, cover and freeze for 4 hours, stirring once after 2 hours or when edges start to harden. Serve or store in an airtight container up to 10 days.

Answer 5

for vanilla, follow a basic recipie and then take 2 coffee cans. one much bigger than the other. then put the smaller can inside the larger can and fill the remaining space outside the small can with ice. pour the ice cream mixture into the small can, seal the cans with their lids... and shake them until the ice cream becomes slightly hard. i hope that's what u mean.

Answer 6

They have something called an Ice cream ball. You put ingredients in the ball and toss for 20 mins and you have ice cream. not a traditional machine and you don't plug it in.

Answer 7

cream in milk with vanilla flavoring in a bowl and put in the freezer, stir once every hour until frozen, this makes vanilla ice cream!!!!!!!!!!!

Answer 8

put the ingredients in a small ziploc freezer bag and zip it
put small bag and ice and salt in large ziploc freezer bag and zip it
just keep moving the bag within a bag
eventually it freezes
do this at school with kids...they just love it

Answer 9

Just use a coffee can and just keep on rolling it.

Answer 10

shake it in a bag