How do you make ice cream at home?

Answer 1

yes yes, all these are very boring ways of making it - how about THIS for a more enjoyable process?

http://www.firebox.com/product/1412?src_t=t20

HOW COOL!?!?!

Answer 2

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
Hope you enjoy...

Answer 3

Basic vanilla ice cream.
4 egg yolks
4oz(100g) caster sugar
1/2. pint(300ml) milk
1/2.pint(300ml)double cream
2 tsp vanilla essence or to taste

Pour the milk in a saucepan and slowly heat it to boiling point.In a bowl beat the egg yolks and sugar together and then still beating pour over the milk. Return the mixture to the pan and stirring constantly, heat it until the mixture forms a film over the back of a wooden spoon.Do not let it boil or it will separate. Remove the pan from the heat, leave it until cold then stir in the cream and vanilla essence. This will make almost 1 1/2 pints of ice cream.
I usually put the mixture in an used ice cream tub or similar put it into the freezer mixing it about every 1/2 hour or so, to keep it aerated if you don't mix it before it freezes it will be light and creamy you can make chocolate ice cream by adding 4oz (100g) at the hot stage. The whites of the eggs can be used for baking

Answer 4

Chocolate Icecream-




2.5oz (75g) Semisweet or unsweetened chocolate
1 cup (1/4 liter) light cream (single cream)
3 egg yolks
1/3 cup (75ml) sugar
1 cup heavy cream (double cream)

Rinse out a saucepan with cold water and heat the chocolate in it with light
cream. Stir from time to time. Don't let the mixture boil.
In a heatproof bowl, beat egg yolks and sugar until they are thick and creamy.
Slowly add chocolate mixture and stir well.
Place the bowl over a pan of simmering water and stir or gently beat the
mixture until it begins to thicken. Set aside and cool.
Whip heavy cream lightly and fold it into the chocolate mixture.
Freeze in an ice-cream freezer.

Answer 5

Almond Ice Cream

1/4 cup blanched almonds

2 cups milk

2/3 cup heavy cream

3 egg yolks

1/2 cup sugar

Reduce the almonds to a powder. Add the milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture and bring it to a boil. Remove from heat and reserve.

In a bowl, mix the egg yolks and sugar until light and fluffy. Add the almond mixture and mix well with wooden spoon. Return the mixture to the saucepan. Stir over medium-low heat until the custard thickens and coats the back of a spoon, do not boil.

Strain custard into a clean bowl and refrigerate until cold. Process custard in ice cream maker according to manufacturer’s instruction. Transfer to covered container and freeze until firm.



Banana Ice Cream

2 cups milk

2 cups heavy cream

2 eggs, beaten

1 1/4 cup sugar

1/4 teaspoon salt

1 cup purée bananas

1/2 teaspoon vanilla extract

1/8 teaspoon nutmeg

In a saucepan, combine the milk, cream, eggs, sugar and salt. Cook and stir over low heat until mixture thickens slightly and coats the back of a spoon. Refrigerate the mixture until cool. Combine the cooled custard with the bananas, vanilla and nutmeg. Pour into freezer container. Freeze according to manufacturer’s instructions.


Chocolate Ice Cream

2 oz Unsweetened chocolate

1/3 c Unsweetened cocoa powder

1 1/2 c Milk

2 Large eggs

1 c Sugar

1 c Whipping cream

1 t Vanilla extract

1.Melt the unsweetened chocolate on top of a double boiler over hot, not boiling, water. Gradually whisk in the cocoa and heat, stirring constantly, until smooth. (The chocolate may "seize" or clump together. Don't worry, the milk will dissolve it.) Whisk in the milk, a little at a time, and heat until completely blended. Remove from the heat and let cool.

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 vanilla and whisk to blend.

3. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1 to 2 hours, depending on your refrigerator.

4. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes 1 quart.


Peanut Butter Ice Cream

2 eggs

1/2 cup sugar

1/2 cup chunky peanut butter

1 1/2 cups heavy cream

1 1/2 cups milk

Whisk together the eggs and sugar until light and fluffy. Add the peanut butter and whisk until smooth. Mix in the whipping cream and milk. Transfer the mixture to the ice cream maker and process according to manufacturer’s instructions.


Bon Appetit

Answer 6

You have some options. Take your ingredients and either.

a) put in ice cream maker
b) put in shallow tray, freeze for an hour, beat to break up the ice crystals. Freeze for another hour, beat again etc. until frozen and smooth.
or c) put in a coffee tin and tape up well. Put in a paint tin and pack it with ice. Roll said tin round the floor for a while. Open up, replace the molten ice with more ice, repeat until done.

Answer 7

rock salt, ice and ice cream mix. you need a maker or one of those new play balls you can add mix to...