need a recipe for home made ice creme?

Answer 1

VANILLA ICE CREAM

This is a great way to make ice cream when your gelato machine is out for repair.

What you will need:

2 freezer bags (one has to be smaller then the other one)

In the small freezer bag:

2 tablespoons vanilla extract
200 ml (1 cup) of milk
2 tablespoons sugar
50 g (4 tablespoons) pure cream (18% milk also used in coffee)

In the big freezer bag:

25 ice cubes (if big cubes put 15, if small put 25)
5 tablespoons iodized salt (if normal salt, put in 10 tbsp)

Gather all ingredients.

Put the ingredients in each bag as specified. After, close the small bag, sealing well so that there are no leaks, and put it into the big bag.

Mix the contents of the bags well for at least 10-15 minutes. It should be thick and creamy. If so, then remove contents of inner bag and serve.

If the inner bag's contents are still liquid, put some more ice cubes and salt in the outer back and rub the two of the bags together longer.

Answer 2

This is SOOOO EASY!

Banana Ice Cream
Yield: about 1 quart

6 (approximately 2-1/4 pounds) ripe bananas
1 tablespoon fresh squeezed lemon juice
3/4 cup light corn syrup
1 vanilla bean, scraped
1-1/2 cups heavy cream

Place bananas in freezer and freeze overnight. Remove bananas from freezer and allow to thaw for 45 minutes to 1 hour. Peel bananas and place in bowl of food processor along with the lemon juice. Process for 10-15 seconds. Add corn syrup and vanilla bean seeds and turn processor on. Slowly pour in the heavy cream. Process until smooth.

Chill mixture in refrigerator until it reaches 40ºF. Transfer the mixture to an ice cream maker and process according to the manufacturer's instructions. Place mixture in an airtight container and freeze for 3-6 hours before serving.

Answer 3

Ben's & Jerry's Cherry Garcia

1/4 cup shaved semi-sweet chocolate bars
1/4 cup fresh Bing cherries, halved and pitted (you may
use canned cherries, but be sure to drain the syrup)
2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk

1. Place the shaved chocolate flakes and the cherries in
separate bowls. Cover and refrigerate.

2. Whisk the eggs in a mixing bowl until light and fluffy, 1
to 2 minutes. Whisk in the sugar, a little at a time, then
continue whisking until completely blended, about 1 minute
more. Pour in the cream and milk and whisk to blend.

3. Transfer the mixture to an ice cream maker and freeze
following the manufacturer’s instructions.

4. After the ice cream stiffens (about 2 minutes before it is
done), add the chocolate and the cherries, then continue
freezing until the ice cream is ready.

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Ben & Jerry's Heath Bar Crunch Ice Cream

4 Heath Bars
2 Cup Heavy or whipping cream
2 Large Eggs
1 Cup Whole milk
3/4 Cup Sugar
2 Teaspoon Vanilla

Using a sharp knife, cut the candy bars into 1/2 to 1 inch chunks. You
should have about 1 cup. Place the chucks in a bowl, cover and freeze.

Whisk the egg in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in
the sugar, a little at a time, then continue to whisk until completely
blended, about 1 minute more. Pour in the cream, milk, vanilla, and whisk to
blend. Transfer the mixture to ice cream maker and freeze following
manufacturer's instructions.

After the ice cream stiffens (about 2 minutes before it is done) add the
candy, then continue freezing until the ice cream is ready.

Variation: COFFEE HEATH BAR CRUNCH:
Omit vanilla and substitute 3T good quality freeze-dried coffee. Add 2 T
coffee with the cream and milk, and add the remaining 1 T coffee with the
candy. (after the ice cream stiffens).

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Ben & Jerry's NY Super Fudge Chunk

1/4 cup White chocolate; chop coarse
1/4 cup Semisweet chocoate; chop
1/4 cup Pecan halves; chopped
1/4 cup Walnuts; chop coarse
1/4 cup Chocolate covered almonds; cut in half
4 oz Unsweetened chocolate
1 cup Milk
2 Large Eggs
1 cup Sugar
1 cup Heavy or whipping cream
1 teas Vanilla extract
1/2 teas Salt

Combine the coarsely chopped chocolate, pecans, walnuts and chocolate
covered almonds in a bowl, cover and refrigerate. Melt the unsweetened
chocolate in the top of a double boiler over hot, not boiling water.
Whisk in the milk, a little at a time, and heat, stirring constantly,
until smooth. Remove from the heat and let cool. Whisk the eggs in a mixing
bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a
time, then continue whisking until completely blended, about 1 minute more.
Add the cream, vanilla and salt and whisk to blend. Pour the chocolate
mixture into the cream mixture and blend. Cover and refrigerate until cold,
about 1-3 hours, depending on your refrigerator. Transfer the cream mixture
to an ice cream maker and freeze following the manufacturer's instructions.
After the ice cream stiffens (about 2 minutes before it is done), add the
chocolate and nuts, then continue freezing until the ice cream is ready.
Makes one Quart.