How do i make icecream?

Question

I want to make it for my mum

Answer 1

Lots of recipes here to make ice cream with or without an ice cream machine...
http://www.razzledazzlerecipes.com/icecream/countetop.htm

Answer 2

Use an ice cream maker!!

The recipe below is based on classic vanilla custard.

Makes approx 600ml or 4-6 servings


250ml milk (whole or semi-skimmed)
300ml double cream
75g caster sugar
6 large egg yolks (preferably free-range organic)
1 vanilla pod

Heat the milk and cream in a heavy saucepan over a low heat. Meanwhile split the vanilla pod length ways using a sharp knife leaving the tip intact. Scrape out the seeds with the point of the knife and add to the seeds and empty pod to the pan. Once the liquid comes to a boil remove from the heat. Whisk together the egg yolks and sugar until pale and fluffy. Remove the vanilla pod and then add the liquid to the eggs, whisking continuously to prevent curdling.

Return the custard to the pan and stir on a very low heat until it thickens slightly, this should take about five minutes. Cool quickly and chill before churning according to the instructions on your ice cream maker.

Answer 3

As with others, I generally make the trip to the Ice Cream Parlour!! The rest of the time, we use our ice cream maker so we don't have to hand crank it. You'd need to know what flavour would most appeal to your mom ...Creams with fresh fruits in season are always a hit.... chocolate/strawberry or vanilla/mango etc. The web has oodles of the basic recipes, doll one of them up with your mum's favourite things... and it will be perfecto!!! (Pick her top 3 favourites to combine together. This might involve a little investigating sleuthing). Have fun creating an original flavour just for mum!!

Answer 4

if u dont have an ice cream maker u can do it by hand this way:

1.5l whipping cream
12 eggs (separate yolks and whites)
12 dessert spoons of sugar
chocolate powder or vanilla essence or any other flavouring.

-beat yolks and sugar till white and smooth
-beat whites till stiff
-beat cream (but be careful not to over beat it as it will turn into butter!!)
-put everything in same dish and add flavouring or chocolate powder according to taste
-fold everything together but do not stir!!!
-when all mixed put in plastic container and freeze until hard
u can keep it for a good two weeks in the freezer
serve the ice cream with some wild berry sauce... yummy

Answer 5

Vanilla Ice Cream
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INGREDIENTS:
2 cups heavy whipping cream
2 cups half-and-half cream
3/4 cup white sugar
1 tablespoon vanilla extract

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DIRECTIONS:
In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended.
Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.

Answer 6

Basic Dessert Wine Ice Cream:

1 1/2 cups low-fat milk
1 1/2 cups half-and-half (light cream)
3/4 cup sugar
Flavoring (choices follow)
3 large eggs
Wine (choices follow)

1. In a 2- to 3-quart pan, mix milk, half-and-half, and sugar. Stir often over medium heat until mixture just begins to steam and bubbles form at pan edge.

2. In a bowl, whisk about 1/3 of the hot milk mixture into eggs, then return mixture to pan. Cook, stirring, until custard is thick enough to coat a metal spoon with a smooth, velvety layer, about 20 minutes. Immediately, set pan in ice water and stir often until custard is slightly cool, about 10 minutes, or until cold, about 30 minutes. Or cover and chill cool custard at least 3 or up to 24 hours.

3. Mix wine with custard and pour into a 1-quart or larger ice cream freezer container (self-refrigerated or frozen cylinder, or use 8 parts crushed ice to 1 part salt).

4. Freeze according to manufacturer's directions or until dasher is difficult to turn. Serve ice cream soft-frozen. Or, if making ahead, pack ice cream in a freezer container and freeze airtight up to 1 week.

Flavoring and Wine Choices:

Orange Muscat ice cream with bittersweet chocolate: Add 2 teaspoons grated orange peel to milk mixture before heating. To chilled custard, add 1 cup Orange Muscat wine. When mixture is partially frozen, add 4 ounces finely chopped bittersweet or semisweet chocolate, then continue as directed.

Port ice cream with cinnamon and vanilla: Add 1/2 teaspoon ground cinnamon and 1 split vanilla bean (about 4 in. long) to milk mixture before heating. Remove vanilla bean from chilled custard; scrape seeds free and return them to custard along with 1 cup port. Freeze as directed.

Cream sherry ice cream with double ginger: Add 1 tablespoon minced fresh ginger to milk mixture before heating. Pour chilled custard through a fine strainer into a bowl; discard ginger. Stir in 1/2 cup cream sherry and 1/3 cup minced crystallized ginger. Freeze as directed.

Yield: Makes 4 or 6 cups

Answer 7

take some icecream frm icecream parlour........
put it in oven.........
when its hot & melted take out and bring it to room temp........
again put it in freezer and serve chilled............

Answer 8

Threaten it with boiling water.

Answer 9

http://www.lancashirewitches.com/icecream.html