What's an easy recipe for homemade ice cream?

Answer 1

Easy Homemade Chocolate Ice Cream

Yield: 6 Servings

1 cn (14-oz.) EAGLE (R) Brand
-Sweetened Condensed Milk
-(not evaporated milk)
2/3 c Chocolate-flavored syrup
2 c (1 pt.) Whipping cream,
-whipped

In large bowl, stir together sweetened condensed milk and syrup. Fold
in whipped cream. Pour into aluminum foil-lined 9x5-inch loaf pan;
cover. Freeze 6 hours or until firm. Scoop ice cream from pan or
remove from pan, peel off foil and slice. Return leftovers to
freezer. Makes about 1-1/2 quarts.

VARIATIONS

Coconut Almond: Omit chocolate syrup. In large bowl, combine
sweetened condensed milk, 2 tablespoons water, 2 egg yolks and 4
teaspoons vanilla extract. Fold in whipped cream with 1/2 cup
toasted flaked coconut and 1/2 cup toasted slivered almonds.

Coffee: Omit chocolate syrup. In large bowl, combine sweetened
condensed milk, 1 tablespoon instant coffee dissolved in 2
tablespoons water, 2 beaten egg yolks and 4 teaspoons vanilla
extract. Fold in whipped cream.

French Vanilla: Omit chocolate syrup. In large bowl, combine
sweetened condensed milk, 2 tablespoons water, 2 beaten egg yolks and
4 teaspoons vanilla extract. Fold in whipped cream.

Lemon: Omit chocolate syrup. In large bowl, combine sweetened
condensed milk, 2 tablespoons REALEMON (R) Reconstituted Lemon Juice,
1 tablespoon grated lemon rind and few drops yellow food coloring
[I'd omit-ig]. Fold in whipping cream.

Mint Chocolate Chip: Omit chocolate syrup. In large bowl, combine
sweetened condensed milk, 2 teaspoons peppermint extract, 3 to 4 drops
green food coloring and 2 tablespoons water. Fold in whipped cream
and 1/2 cup small dark chocolate-flavored baking chips.

Mocha: Dissolve 1 tablespoon instant coffee in 1 teaspoon hot water;
combine with sweetened condensed milk and chocolate syrup. Fold in
whipped cream.

Raspberry: Omit chocolate syrup. That 1 (10-ounce) package frozen
raspberries in syrup. With blender, blend until smooth. In large bowl,
combine raspberries and sweetened condensed milk. Fold in whipped
cream.

Strawberry: Omit chocolate syrup. Thaw 1 (10-ounce) package frozen
strawberries in syrup. With blender, blend strawberries until smooth.
In large bowl, combine strawberries and sweetened condensed milk.
Fold in whipped cream.

Peanut Butter: Omit chocolate syrup. In large bowl, combine
sweetened condensed milk, 2 tablespoons water, 2 beaten egg yolks and
1/2 cup peanut butter. Fold in whipped cream.

Peppermint Candy: Omit chocolate syrup. In large bowl, combine
sweetened condensed milk, and 4 teaspoons vanilla extract. Fold in
whipped cream and 1/4 cup crushed hard peppermint candy.

Peach: Omit chocolate syrup. Drain 1 (16-ounce) can peaches. With
blender, blend until smooth. In large bowl, combine peaches, sweetened
condensed milk, 3 beaten egg yolks and 1/2 teaspoon almond extract.
Fold in whipped cream.

Butter Pecan: Omit chocolate syrup. In small saucepan, melt 2
tablespoons butter; stir in 1/4 cup chopped pecans. In large bowl,
combined sweetened condensed milk, 2 beaten egg yolks, 1 teaspoon
maple flavoring and buttered pecans. Fold in whipped cream.

Answer 2

1

Answer 3

2

Answer 4

here is a good recipe

french vanilla ice cream

ingredients

3 egg yolks
1 cup sugar
1 vanilla bean
1 and a 1/2 cups milk
2 cups cream, semi whipped

method

1) beat the egg yolks and the sugar together using an electric beater
2) split the vanilla bean in half and scrape the seeds into the egg and sugar
3) gradually beat in the milk, add the vanilla bean
4) transfer the custard mixture to the top of a double boiler (a bowl sitting on top of a saucepan with a little bit of water in it)
5) stir constantly with a wooden spoon until the mixture is thick enough to coat the back of the spoon
6) remove from the heat and allow to cool
7) when custard mixture is cool, add the cream to the mixture and mix well.
8) pour mixture into an airtight container two thirds full seal and freeze until almost set (about 1 hour)
9) transfer mixture to food processor and process until smooth
10) return to freezer and re frigate overnight

whats so good about this recipe is that the ice cream actually has a vanilla bean floating around in the mixture releasing it's flavours it has a much stronger and intense flavour than the bought stuff.

Answer 5

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 6

beat 600 ml of cream,add 2 eggyolks,in a separate bowl beat 4 eggwhites to a peak with 2 tablespoons of castor sugar when done fold in with eggyolk and cream mix ad d any fruit flavour either in big chunks or mashed.mix with wooden spoon pour in form and refrigarate.good luck

Answer 7

9 eggs
3 c. sugar
2 cans Carnation milk
3 tsp. vanilla
Milk

Blend eggs and sugar. Add Carnation and vanilla. Add milk to full line and freeze.
Then garnish it with cherries.
Very simple, easy and tastes great.

Answer 8

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Answer 9

try this

Hot Fudge Sundae Cake
A warm, delicious way to enjoy a hot fudge sundae! Go ahead and add ice cream for a homemade parlor treat.

1 cup Gold Medal® all-purpose flour
3/4 cup granulated sugar
2 tablespoons baking cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1 cup chopped nuts, if desired
1 cup packed brown sugar
1/4 cup baking cocoa
1 3/4 cups very hot water
Ice cream, if desired


1 . Heat oven to 350ºF.
2 . Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in ungreased square pan, 9x9x2 inches. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread in pan.
3 . Sprinkle brown sugar and 1/4 cup cocoa over batter. Pour water over batter.
4 . Bake about 40 minutes or until top is dry.
5 . Spoon warm cake into dessert dishes. Top with ice cream. Spoon sauce from pan onto each serving.

or

Cookie Ice Cream Sandwiches
Cool off the kids and kids-at-heart with homemade ice cream sandwiches that can be ready and waiting in the freezer.

1 pouch Betty Crocker® chocolate chip cookie mix
Butter and egg called for on cookie mix pouch
4 cups ice cream, frozen yogurt, sherbet or sorbet
Multi-colored candy sprinkles or miniature chocolate chips, if desired


1 . Heat oven to 375°F. Make cookies as directed on pouch, using butter and egg, except drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.
2 . Bake 11 to 13 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes.
3 . For each ice cream sandwich, place 1 scoop of ice cream (about 1/3 cup) between 2 cookies. Gently press cookies together (ice cream should spread to edge of cookies). Roll ice cream edges in sprinkles. Eat immediately, OR to save for later, wrap sandwiches individually in plastic wrap. Place in resealable freezer bag, and freeze until needed.

or

Slow Cooker Pumpkin-Apple Dessert
Meet a dessert that knows how to spell homemade with great flavor.

1 can (21 ounces) apple pie filling
2 cups Gold Medal® all-purpose flour
1 1/4 cups packed brown sugar
1 cup canned pumpkin (not pumpkin pie mix)
3/4 cup fat-free cholesterol-free egg product
1/3 cup vegetable oil
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
Ice cream, if desired


1 . Spray 3 1/2- to 6-quart slow cooker with cooking spray. Spoon pie filling into cooker; spread evenly.
2 . Beat remaining ingredients except ice cream with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pie filling.
3 . Cover and cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center comes out clean. Serve with ice cream.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.