Recipes for homemade ice cream?

Question

I love ice cream so I want to make some of my own so send in the recipes.

Answer 1

2 c. milk
2 c. heavy cream
1 c. sugar
2 tspn vanilla

Mix ingredients and put into ice cream freezer (I'm assuming you know how to use an ice cream maker).

This is one of the best ice cream recipes I have ever use and I love the fact that it doesn't have raw eggs being a mommy.
The more heavy cream you use the better if you would like to omit one c. milk put in one c. cream it is superb!!!

Answer 2

Two cups cream, 2 cups sugar, 1 tablespoon vanilla and/ or lemon extract, 4 eggs. Mix all ingredients except the vanilla and lemon, and simmer over a low heat until the edges of the pan begin to boil. Pour into chilled ice cream canister, add beaters. fill to just below the fill line with whole milk. add the vanilla now. Top with wax paper and put on the lid. Freeze according to maker instructions. This is a family recipe that has been passed from my gram to me. She did not cook her eggs she just beat them well and froze them, but in todays times, its probably best to cook the egg first. It makes a vanillla-y cold cold ice cream. It is sort of milky, but if you let it ripen for about a half hour before you open the canister it works better. I have had people tell me that they like this ice cream very well because it is not an overly sweet creamy kind. Its an old fashion recipe fro the depression era, I'm sure. Hope you enjoy it. I love it.

Answer 3

Strawberry Ice Cream





6 large eggs yolks
1/2 cup sugar
2 cups heavy cream
Pinch fine salt
3 cups STRAWBERRY PUREE, recipe follows
Special Equipment: ice cream maker

In a medium bowl lightly whisk the yolks together with a 1/4 cup of the sugar. Set aside.
In a non-reactive saucepan combine the remaining 1/4 cup of sugar, 1 1/2 cups of the cream, and the salt. Heat the cream mixture over medium-high heat until just boiling. Remove from the heat; whisk the eggs constantly while gradually pouring the hot liquid into the yolks. Return the egg mixture to the saucepan.
Cook the mixture while stirring constantly with a wooden spoon in a figure 8 motion, over medium-low heat, until thickened, about 5 minutes. When the ice cream mixture is properly cooked it coats the back of the spoon, is satiny thick, and free of any bubbles on the surface. (The ice cream base will taste slightly egg-y.) When the mixture is thickened pull it from the heat; add the reserved 1/2 cup cream, and strain it through a fine strainer into a medium bowl.
Set the bowl of ice cream base in a bowl of ice and whisk until cool. Add the strawberry puree.
Freeze the strawberry mixture in an ice cream machine according to the manufacturer's instructions. (Take care not to over churn the ice cream or it can have a grainy texture.) Place the ice cream in the freezer to set up for at least 1 hour. Serve.

STRAWBERRY PUREE
4 cups strawberries, hulled and halved
1/4 cup honey, plus more as needed
1 tablespoons freshly squeezed lime, plus more if needed

Put the strawberries and the honey in a medium saucepan, and bring to a boil over medium-high heat. Reduce the heat to maintain a simmer; cook, stir frequently, until the berries breakdown and get juicy, about 10 minutes. Remove from the heat and let cool.
Add the lime juice. Taste and adjust the sweetness or tartness of the puree with more honey or lime if needed. Use now, or refrigerate for up to 3 days, or freeze for 1 month.
Yield: about 3 cups

Answer 4

INGREDIENTS
2 1/2 pounds fresh peaches - peeled, pitted and chopped
1/2 cup white sugar
1 pint half-and-half cream
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
2 cups whole milk, or as needed
DIRECTIONS
Puree peaches with the sugar and half-and-half in batches in a blender or food processor.
In a gallon ice cream freezer container, mix together the peach mixture, sweetened condensed milk, evaporated milk, and vanilla. Pour in enough whole milk to fill the container to the fill line, about 2 cups.
Follow the manufacturer's instructions to freeze the ice cream.
Tips

You can make this ice cream a little sweeter by adding up to 1/2 cup more sugar.

Cooling the container first will help the ice cream harden faster.





NUTRITION INFORMATION
Servings Per Recipe: 32

Amount Per Serving

Calories: 105

Total Fat: 4.4g
Cholesterol: 16mg
Sodium: 42mg
Total Carbs: 14g
Dietary Fiber: 0g
Protein: 2.7g

Answer 5

u need a little bag that closes and put some milk in there, then u put vanilla or any flavor on it and put 2 teaspoons of sugar. close the bag and u will need a coffe can, u kno the kind that can roll. THen u put the bag in the can and put ice in the can and then sprinkle some ice cream salt in the can too. make sure the bag is closed so that it doesnt leak. then start shaking and rolling the can for about 10 minutes, and check on it too. then when u think ur done open the coffe can and open the baggie and see if it turned to ice cream. enjoy =)

Answer 6

Orange Soda Ice Cream
1 2liter bottle orange soda
1 can eagle brand sweetened condensed milk ( not evaporated)

Mix well the soda and eagle brand milk in barrel of ice cream freezer. Add desired fruit or leave it plain. Use your electric freezer according to directions and when it is finished, you will have a delicious frozen sorbet type ice cream.


Maple Blueberry Ice Cream
3 cups blueberries, cleaned and de-stemmed
1 cup maple syrup
1 cup whipping cream

Clean and puree blueberries. Add maple syrup
and cream. Freeze in ice cream maker according
to maker's instructions.


Cherry Ice Cream
1/4 cup cherry juice concentrate
1/2 cup fat free milk
1 cup vanilla low-fat yogurt
1 cup heavy cream
1/2 cup white sugar
1 pinch salt
1 cup frozen dark sweet cherries
2 teaspoons almond extract

Place the cherry juice, milk, yogurt, and heavy cream into the bowl of a blender. Add the sugar, salt, cherries, and almond extract. Puree until only small bits of the cherries remain. Pour into a 1 1/2 quart ice cream maker and freeze according to manufacturer's directions.


Cranberry Ice Cream
2 cups fresh or frozen cranberries
1/2 cup water
4 cups milk
4 cups sugar
2 cups heavy whipping cream
1 cup orange juice
1/2 cup lemon juice

In a large saucepan, cook cranberries and water over medium heat until the berries pop, about 15 minutes. Strain; discard seeds and skins. Cool completely. Meanwhile, in a large saucepan, heat milk to 175*; stir in sugar until dissolved. Cool; stir in cream, juices and cranberry mixture.
Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

Answer 7

Try this recipe for cinnamon ice cream:

http://allrecipes.com/Recipe/Cinnamon-Ice-Cream/Detail.aspx

Answer 8

crush cubes of ice
add the ingredients
blah and eat