Home made ice cream recipes?

Question

Does anyone have the recipe to make homemade icecream using the zip lock bags?

Answer 1

Sure do! Try this:
INGREDIENTS:

* 1/2 cup milk
* 1/2 teaspoon vanilla
* 1 1/2 tablespoons sugar (or to taste)
* 6 tablespoons salt

PREPARATION:
Put milk, vanilla and sugar into a pint or quart-sized freezer bag. Seal well.

Fill a large, gallon-sized freezer bag with ice. Add the salt. (We used rock salt.)

Put the smaller bag into the larger bag and seal.

Shake and mix until the ice cream thickens, about 10 minutes.

Answer 2

Yeppers. Well, maybe not the one you're referring to, but here's mine!

1 L whipping cream
5 eggs, separated
1 cup sugar
1/4 tsp vanilla
1 can condensed milk
1 can evaporated milk - higher in fat, yes, but whole evap. milk works best

In a small bowl, whisk egg yolks until thick. Add the sugar. In a large saucepan, pour the whipping cream, vanilla, evap. milk, and condensed milk. Put over medium heat and whisk constantly. When mixture begins to warm, add the egg yolk mixture. Let the mixture come to ALMOST boiling, whisking constantly. DO NOT let it boil or it will curdle. Leave it in the saucepan overnight in your refrigerator.

Next day: Transfer cooled mixture into your ziploc bags and lay flat in the freezer. "Smoosh" the bags often while freezing.

You can also zip up this recipe however you like! Some ideas that I've tried are:

Bubblegum - add a few handfulls of coloured gumballs to the cooled mixture and stir well.

Chocolate - use about 1/4 cup cocoa and 1/2 cup hot water. Add to the heated cream mixture.

Strawberry - use fresh or frozen strawberries, and add when you remove the mixture from the heat.

Reese's Pieces - add some Reese's Pieces (or Reese's PB cups - chopped up) to the mixture after it's cooled.

The ideas are virtually endless! I'm not sure adding liquer would work, as it needs to be added to an ice cream freezer when nearly frozen. Alcohol lowers the freezing point. It might not work with this freezing method.

Also, you can try using real vanilla extract! It's amazing! Hope this helps!!!

Answer 3

INGREDIANTS
1 1/4 cups all-purpose flour
1 cup whole wheat flour
1/2 cup granulated sugar
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
2 tablespoons molasses
3/4 cup Marshmallow Fluff
1 pint vanilla ice cream, softened
24 ounces milk chocolate chips
Nutrition InfoServing size: 6 S'mores

COOKING DIERCTIONS
Preheat the oven to 350 degrees F. In the bowl of a standing mixer fitted with a paddle attachment, combine the all-purpose and whole wheat flours with the sugar, baking powder and salt. Add the butter and combine on low speed until the mixture resembles coarse crumbs, about 3 minutes. Add the molasses and 1/4 cup of water and mix until the dough forms a ball, about 2 minutes. Divide the dough into 2 equal pieces, pat each piece into a flat 4-inch square and wrap in plastic wrap. Refrigerate until firm, about 15 minutes.
Roll out each piece of chilled dough between 2 sheets of parchment paper into two 8-inch squares about 1/8 inch thick. Transfer each square, on the parchment, to a baking sheet; stack and freeze until firm, about 15 minutes.
Remove the top sheets of parchment and, using a pastry wheel or sharp knife, cut the dough into 2-inch squares (you'll get 16 cookies from each square of dough). Prick the dough all over with a fork and bake until golden around the edges, 15 to 18 minutes. Let the cookies cool completely on a rack, then break them apart into squares. Freeze 12 squares in a resealable bag until firm, about 15 minutes; reserve the remaining cookies for another use.
Place the chilled graham squares on a work surface and turn them bottom side up. Spoon about 2 tablespoons of the Fluff in the center of 6 squares, and about 2 tablespoons of the ice cream on the remaining 6 squares, then gently sandwich the squares together. Freeze until firm, about 30 minutes.
In a microwavable bowl, melt the chocolate chips in a microwave at 50 percent power for 3 minutes. Stir until smooth; let rest until cool to the touch. Dip the ice cream sandwiches in the melted chocolate, turning with tongs to coat. Place each bonbon on a parchment paper- lined baking sheet and freeze until firm, at least 1 hour.
Yield: 6 servings (Serving size: 6 S'mores)

Calories: 1063 kcal
Carbohydrates: 147 g
Dietary Fiber: 3 g
Fat: 52 g
Protein: 15 g
Sugars: 98 g

Answer 4

Blackberry Ice Cream:

3 cups sugar
3 tablespoons all-purpose flour
1/2 teaspoon salt
10 cup half-and-half
8 large eggs, beaten
1 teaspoon vanilla extract
4 1/2 cups fresh or 1 (1-pound) package frozen blackberries
1 1/2 cups sugar
1 tablespoon fresh lemon juice
Garnishes: fresh mint, fresh blackberries

Combine first 3 ingredients in a large Dutch oven. Whisk in half-and-half. Bring to a boil, stirring constantly, over medium-high heat.

Slowly whisk about 4 cups of hot mixture into beaten egg. Add egg mixture to remaining hot mixture, whisking constantly, until mixture reaches 160°. (Immediately remove it from heat to prevent curdling.) Let cool completely, stirring occasionally. Stir in vanilla; chill 8 hours or overnight.

Combine blackberries and 1 1/2 cups sugar in a separate bowl; stir well. Cover and chill 8 hours, stirring occasionally to dissolve sugar. Stir in lemon juice.

Stir berry mixture into custard mixture. Pour into container of a 4-quart ice-cream maker. Freeze according to manufacturer's instructions; if recommended, pack freezer with additional ice and rock salt, and let stand 1 hour before serving. Scoop into serving bowls; garnish, if desired.

Note: To hasten cooling of custard mixture, partially fill sink with ice water to come about halfway up sides of Dutch oven. Let pan remain in ice-water bath, stirring often until room temperature; chill.

Yield: Makes 1 gallon

Answer 5

umm..... i know how to make the kind that you shave ice then add vanilla and brown sugar.......