What is the recipe for homemade ice cream?

Question

I want to make some vanilla ice cream

Answer 1

~*~There are all kinds of ice cream recipes out there, but the very best results comes from the ones you have to cook. The recipes below are absolutely delicious! Enjoy!

HOME FREEZER ICE CREAM CUSTARD

2 eggs
3/4 c. sugar
2 T. cornstarch
1 c. milk
1 pint heavy whipping cream
pinch of salt
2 tsp. vanilla

Using an electric mixer beat the eggs for several minutes until thick & lemon colored. Add the milk & blend into the eggs. Mix sugar & cornstarch in a large saucepan. Add egg/milk mixture to the sugar & 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 & salt. Freeze for 2 hours or until slushy. Add vanilla. Whip for 5 to 10 minutes with an electric mixer. Return to freezer & 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 &/or chocolate before returning the ice cream to the freezer to finish freezing.

Suggestions for other additions to the 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 & carefully fold in), caramel or chocolate or fudge syrup (drop into the ice cream by small spoonfuls & carefully fold in), etc.

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FRUIT ICE CREAM

5 eggs
1 1/2 c. sugar
1 can Milnot
dairy milk*
1 T. vanilla extract
1/2 pt. Whipping cream
fruit, mashed or pureed
1 can Eagle Brand milk

Combine eggs, cream, sugar & vanilla extract in bowl & mix thoroughly with mixer. Pour into ice cream can, add condensed milks & fruit, & stir well. Add dairy milk *to fill line on can & stir. Makes 4 qt.

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BEN & JERRY’S HEATH BAR CRUNCH ICE CREAM

4 Heath Bars
2 c. heavy or whipping cream
2 lg. eggs
1 c. whole milk
3/4 c. sugar
2 tsp. vanilla extract

Using a sharp knife, cut the candy bars into 1/2 to 1” chunks. You should have about 1 cup. Place the chunks in a bowl, cover & freeze. Whisk the egg in a mixing bowl until light & fluffy, 1 to 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 extract & whisk to blend. Transfer the mixture to an ice cream maker & 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. Makes a generous 1 quart.

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

Answer 2

The recipe for homemade icecream is-

1. Heat the milk just to boiling point. Take off heat and add the basil leaves – let rest for 45 minutes – 1 hour.

2. Beat the sugar and the yolks together until they are pale and fluffy. Strain the milk (you can press on the basil leaves in your strainer to extract as much flavor as possible) and stir it into the sugar and egg mixture. Make a bain-marie by putting your bowl over a saucepan of simmering water (I like to use a metal salad bowl that I own for this part – I find that the metal diffuses the heat quickly and evenly). Stir the liquid in the bowl constantly until it thickens lightly (you don’t want to cook your egg yolks by putting it over blaring heat). If you pass a spoon through the mixture and it makes a path when you run your finger town the back then the custard is ready. Immediately pour the mixture into another bowl (the bowl that you will use for the freezer – I like to use a large pyrex measuring cup that makes checking and mixing the ice cream during the freezing process easy).

3. Add the lemon juice to the custard and beat the cream in lightly. Put your bowl in the freezer and beat it with a metal whisk every hour or so until the texture is to your liking (this will take a few good hours, though.) You can use an electric beater too, but I find that using the whisk gives a nice loose texture.

Answer 3

HOME MADE LEMON BASIL ICE CREAM


Ingredients:

1 1/4 cups milk
30 large basil leaves roughly torn (or a little less if you don’t want your ice cream to taste too strongly of basil)
Rind of 1 lemon
About 1 cup of sugar (fine granulated)
4 egg yolks
Juice of 1 lemon
5/8 cup heavy cream


Preparations:
1. Heat the milk just to boiling point. Take off heat and add the basil leaves – let rest for 45 minutes – 1 hour.

2. Beat the sugar and the yolks together until they are pale and fluffy. Strain the milk (you can press on the basil leaves in your strainer to extract as much flavor as possible) and stir it into the sugar and egg mixture. Make a bain-marie by putting your bowl over a saucepan of simmering water (I like to use a metal salad bowl that I own for this part – I find that the metal diffuses the heat quickly and evenly). Stir the liquid in the bowl constantly until it thickens lightly (you don’t want to cook your egg yolks by putting it over blaring heat). If you pass a spoon through the mixture and it makes a path when you run your finger town the back then the custard is ready. Immediately pour the mixture into another bowl (the bowl that you will use for the freezer – I like to use a large pyrex measuring cup that makes checking and mixing the ice cream during the freezing process easy).

3. Add the lemon juice to the custard and beat the cream in lightly. Put your bowl in the freezer and beat it with a metal whisk every hour or so until the texture is to your liking (this will take a few good hours, though.) You can use an electric beater too, but I find that using the whisk gives a nice loose texture.

Enjoy!

Answer 4

Vanilla Bean Ice Cream

Yes, they are expensive but the bean makes the diff!

1 cup + 2 Tbl 1/2 & 1/2
6 large egg yolks
5 1/2 Tbl Sugar
1 cup whipping cream
5 1/2 Tbl sugar
1 whole vanilla bean, split
1/4 c butter
1/2 tsp good vanilla extract

In a small saucepan, slowly bring 1/2 & 1/2 to a boil. Chill in freezer briefly. Meanwhile, cream egg yolks and sugar and set aside. In a 2 qt. saucepan, combine whipping cream, remaining sugar and vanilla bean. Slowly bring to a boil, stirring frequently. Remove bean and using the tip of a paring knife, scrape the insides of the bean into the mixture and discard hull. Add 1/3 of the cream mixture to the yolks, whisking constantly, Add this back to saucepan, whisking constantly and bring to just under boiling point. Remove from heat, add butter, stir and immediately immerse in ice water bath to stop cooking. Stir until cool. Beat in chilled 1/2 & 1/2 and vanilla extract. Process in ice cream maker per manufacturer's instructions.

Answer 5

shakey shakey ice cream,,, in a zip-lock bag put 1 cup milk, 1 teaspoon of sugar and a drop of vanilla essence. place that bag inside another bigger zip-lock bag and add heaps of ice cubes and a cup of salt to the ice. wrap it up in news paper and vigorously shake for 2-3 Min's. freeze for 1 hour then remove from freezer and shake again. re-freeze for 3 hours then its ready.

Answer 6

Milk sugar and flavor.

Answer 7

http://www.cooks.com/rec/search/0,1-00,vanilla_ice_cream,FF.html

Answer 8

dont know