Homemade Ice cream?

Question

Any good easy homemade ice cream recipes?

Answer 1

Here is one for chocolate ice cream

INGREDIENTS
1 (14 ounce) can sweetened condensed milk
2/3 cup chocolate syrup
2 cups heavy cream
DIRECTIONS
Line a 9x5 inch loaf pan with aluminum foil. In a large bowl, stir together condensed milk and chocolate syrup until color is even. In a separate bowl, whip cream until stiff peaks form. Fold cream into chocolate mixture and pour all into prepared pan. Cover and freeze 6 hours, until firm.

Answer 2

Blueberry Cheesecake Ice Cream

Ingredients

2 cups (16oz) Silk soy creamer
1 cup vegan cream cheese (approx. 8oz container Tofutti)
¾ cup sugar
1 tsp lemon juice
½ cup soy milk
2 tsp arrowroot
1 tsp vanilla
1 cup blueberries (fresh or frozen)
1/8 cup sugar
splash lemon juice

Combine soy creamer, cream cheese, sugar, and lemon juice in a saucepan. Heat and mix contents. It will take some whisking to break up the cream cheese and get it to dissolve. While heating, combine the ½ cup soy milk and 2 tablespoons arrowroot and set aside. Once the pan’s contents are boiling, take from heat and add soy milk–arrowroot mixture. The liquid should thicken quickly. Set aside to cool.

Combine blueberries, sugar, and lemon juice in a small saucepan. Heat until boiling and some blueberries have burst. Set aside to cool.

Freeze cream cheese mixture according to ice cream maker instructions. Add blueberries 5 minutes before end of freezing cycle.

Answer 3

Vanilla Ice Cream - Makes 1 gallon
Ingredients:

2 cups sugar
1 quart of milk
1/4 cup flour
1/2 teaspoon salt
4 slightly beaten eggs
1 tablespoon vanilla
1 1/2 quarts light cream
Directions: Scald milk. Mix together flour, sugar and salt. Add just enough milk to flour mixture to form a thin paste. Stir paste into hot milk. Over low heat, cook mixture until it slightly thickens about 15 minutes. Stir constantly.
Add hot mixture gradually to beaten eggs, cook over low heat for 2 minutes stirring constantly (do not over cook as the eggs may curdle).

Cool quickly in the refrigerator. Do not allow to cool at room temperature. Add cream and vanilla to cooled mixture. Pour into freezer can: fill only 2/3 full to allow for expansion. (Follow ice cream maker instructions).

Chocolate Ice Cream - Makes 1 gallon
Add to the vanilla icecream recipe......

For chocolate icecream, add 4 squares unsweetened chocolate to milk before scalding. After scalding, beat with a wisk until chocolate flecks disappear. Increase sugar by 1/2 cup.

Strawberry Ice Cream - Makes 1 gallon
Add to the vanilla icecream recipe......

Omit 3 cups light cream, add 1 quart washed and hulled strawberries which have been mashed and sweetened with 1/2 cup additional sugar. Add a few drops of red food coloring if your wish.

Peach Ice Cream - Makes 1 gallon
Add to the vanilla icecream recipe......

Omit 3 cups light cream. Add 1 quart crushed peeled fresh peaches without seeds. Mix 3/4 cups additional sugar.

Answer 4

you first need a good homemade ice cream maker
you need the ice cream salt
milk
cream
vanilla extract
nutmeg
put it in and make it
my fave is vanilla
but you can put anything in it like
peaches
pineapple
strawberries
peanut butter..i know it sounds gross bu it is really good
i forgot a cup of sugar

Answer 5

you know im sorry i dont know any but i always wanted to make homemade ice cream!!!

Answer 6

stawberry ice cream-Starberries,ice,whiped cream,milk,i ts of butter and for fling hersheys strawberry syrup

Answer 7

I have a few on my 360 page.

Answer 8

"Lime Ice Cream" - about 1 quart

2 cups milk
1 1/4 cups sugar
1/3 cup lime juice
1 1/2 tsp. grated lime peel
1 cup heavy whipping cream

In saucepan, combine milk and sugar; cook over medium heat until sugar is dissolved and mixture reaches 175*. Cool to room temperature. Stir in lime juice and lime peel. Freeze in an ice cream freezer according to manufacturer's directions.
Transfer frozen lime mixture to a bowl; allow to soften slightly. In a small mixing bowl, beat whipping cream until stiff peaks form. Fold into softened lime mixture. Allow ice cream to firm up in your refrigerator freezer for 4 hours before serving.


"Cherry Cheesecake Ice Cream" - 3 1/2 quarts

2 (8 oz.) pkgs. cream cheese; softened
1/3 cup lemon juice
1 tsp. vanilla extract
2 (14 oz.) cans sweetened condensed milk
4 cups half-and-half cream
6 eggs; beaten
2 cups heavy whipping cream
3 cups granola
2 (21 oz.) cans cherry pie filling

In large mixing bowl, beat cream cheese, lemon juice and vanilla. Add milk and mix well; set aside.
In large saucepan, heat half-and-half to 175*; whisk a small amount into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160* and coats the back of a metal spoon. Remove from heat; cool slightly. Stir in whipping cream; beat into cream cheese mixture (mixture will be thin).
Divide granola between two greased 13x9x2" dishes; top with cream mixture and pie filling. Cover and freeze overnight.


"Frozen Strawberry Yogurt" - 1 1/2 quarts

2 cups (16 oz.) plain yogurt
2 cups pureed fresh strawberries
1 (14 oz.) can sweetened condensed milk
1 cup milk
3 tsp. vanilla extract

In large bowl, combine all ingredients. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze.
Allow to ripen in ice cream freezer or firm up in refrigerator freezer 2 to 4 hours before serving. Remove from freezer 30-45 minutes before serving.


"Cranberry Ice Cream" - 3 quarts

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 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 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 refrigerator freezer for 2 to 4 hours before serving.


"Frozen Orange Delight" - 1 quart

1 (.3 oz.) orange gelatin
1/2 cup boiling water
1 1/2 cups unsweetened pineapple juice; chilled
2 cups whipped topping

In bowl, dissolve gelatin in boiling water; stir in pineapple juice. Refrigerate for 20-30 minutes or until slightly thickened.
Fold in whipped topping. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2 to 4 hours before serving.

Answer 9

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