Does anyone have a recipe for homemade ice cream, not using an ice cream maker?

Question

We made some in chemistry class, but the teacher never let us have any of it! I did kind of pay attention but not fullly, so I'm not quite sure of all the mesurements and ingredients (this is Lexxy's 13 year old daughter)

Oh! And how long does it take? It took about 30 minutes to mix it and shake it and everything, but it wasn't quite ready when class was over.

In class he poured milk, suger, (i think rock salt) vanilla extract, and something else into a small baggie, then put it into a larger one and filled the large one with ice. And then shook it a while

Answer 1

Easy Ice Cream

1 cup Milk
1 tbsp Corn Flour heaped
7 tbsps Sugar (heaped)
1 & 1/2 tbsp Condensed Milk
1 cup Cream (I use a can of -170 ml - Nestle cream)
1 tsp Vanilla Essence
Few drops of Red/Yellow Colour.


Boil the milk. Mix corn flour with a little cold milk and add to the boiling milk.

Cook till slightly thick. Add sugar and condensed milk. Mix well or blend in a mixie. When cold add cream and mix again. Add vanilla essence and few drops of food colouring.

Freeze in a closed container.

Beat it up with eggbeater or in a blender after it is half set.

Freeze again.

This can also be set in ice cream containers (with sticks) for kids. There is no need to blend a second time when set in these containers.

Answer 2

To make ice cream without an ice cream maker:

You'll need two containers, one that will fit inside the other with at least an inch to spare.

Two sizes of coffee cans work well for this, but any food safe containers will do. Metal is best, but glass will work, too. Plastic does NOT work, as it doesn't conduct the cold very well. Be sure to tape or tie the lid down firmly on the smaller container. Place it in the larger coffee can or other container and put in enough ice, alternating with layers of rock salt two or three times, to completely pack the cavity between the two cans.

Seal the larger can well, too, then go play 'kick the can' with it, or roll it back and forth between kids, or just hold and jiggle it like you would to hand churn butter for anywhere from 10 to 20 minutes. You can also make drain holes in the bottom of the larger container, punching them with a nail, but it can be messy if the can will be passed back and forth.

To check for "doneness", it won't hurt to take off the lid and stir. If it's not frozen solid enough, drain the water caused by melting ice, repack and shake or roll again.

Recipes for homemade ice cream vary from the super smooth, egg-and-cream-rich ices of the old south to the plain milk and sugar kind, but all can be adapted to a coffee can ice cream maker - just use a half recipe or less.

However you do it, home made ice cream, while usually more expensive than store bought ice cream, is frugal entertainment as well as a special treat to eat.

http://frugalliving.about.com/cs/frugalrecipes/a/icecream.htm

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Kick The Can Ice Cream
Makes: 16 servings

Ingredients:

1 quart whole milk
1 quart whipping cream
2 cups sugar
1 tablespoon vanilla extract
Ice
Rock Salt
5 gallon bucket with lid
5 quart ice cream pail with lid
duct tape

Directions:

Pour milk, cream, sugar and vanilla into small bucket. Cover the bucket and duct tape well. Shake the can to mix. Put a layer of ice and rock salt in the large bucket. Add mall bucket and layer more ice and salt. Cover bucket and duct tape well. Kick or roll the can for 25 minutes. Remove the small bucket. Scrape the ice cream away from the side of the bucket. Retape and put back in large bucket with more ice and rock salt. Kick or roll for 20 minutes more. Open can, stir, and serve.

http://webpages.charter.net/dotcdp/kick_the_can_ice_cream.htm

Answer 3

Eggless Homemade Ice-Cream Recipe

This is a fabulous recipe! We had to come up with it a few years ago because my sister was allergic to eggs.

1 box instant vanilla pudding
2 cans evaporated milk
2 cups sugar
1 tablespoon vanilla
1/2 gallon milk
1 pinch salt

Mix together and put in ice cream freezer until done to desirable thickness.
*Fun for the kids: Blend all ingredients in blender.
Divide mixture among Ziploc sandwich baggies.
Seal the baggies; then place them into gallon size baggies.
Pour dry ice into the gallon baggies making sure to completely surround the smaller baggies.
Seal the gallon baggies.
Then let the children squeeze and punch on the baggies continuously.
You'll have to fill up the dry ice a few times before getting it to desired consistency, but you do that in an ice cream freezer anyway.
Besides this is an excellent learning tool for chemistry and it's fun for the kids, too!

Answer 4

I know exactly what you're talking about. My son made this in school last year, and he didn't get the recipe, but we tried this one and it was close.

1 Tbsp Sugar
1/2 Cup Half-n-Half
1/4 tsp Vanilla
1/2 Cup Rock Salt
Ice
1 Pint Size Ziploc Bag
1 Gallon Size Ziploc Bag
Instructions:
Combine the sugar, half-n-half, and vanilla in the pint size ziploc bag and seal tightly. Combine the ice and rock salt in the large ziploc bag. Place the small bag inside of the arger bag and seal. Shake the bag until the mixture turns into ice cream! This will take about 5 minutes. (You may want to wear gloves.) Add sprinkles, candy, nuts, or fruit and enjoy!

The rock salt in the ice makes it chill faster. It did take a little more than 5 minutes, but nowhere near 30.

Enjoy!