how do i make home made ice cream?

Question

considering that i have no machine to help

Answer 1

Cherry Spumoni Ice Cream
1 1/2 C. heavy cream
1/2 C. sweetened condensed milk
1/2 t. rum flavoring
1 (21-oz.) can cherry pie filling
1 C. pitted fresh sweet cherries
1/3 C. miniature chocolate chips
1/3 C. slivered almonds, toasted (see note)
Combine heavy cream, sweetened condensed milk and rum flavoring in a large bowl; mix well. Refrigerate 30 minutes.
Lightly grease inside of a 9 x 5 x 3-inch baking pan. Cut a piece of plastic wrap 24-inches long. Line bottom and sides of pan with plastic wrap so that several inches of wrap overhang each long side.
Remove cream mixture from refrigerator. Beat with electric mixer on high speed 3 to 4 minutes or until soft peaks form. Do not overbeat. Fold in cherry pie filling, fresh sweet cherries, chocolate chips and almonds. Spoon mixture evenly into lined pan. Cover and freeze at least 5 hours or overnight.
To serve, quickly dip pan in hot water, immersing just the bottom and halfway up sides to help release ice cream. Using overhanging plastic wrap for handles, gently remove spumoni from pan and transfer to serving plate. Remove plastic wrap by lifting spumoni with metal spatula. Cut crosswise into slices and serve immediately. Serves 8.
Note: To toast almonds, put them in a large skillet over medium heat. Toast 5 to 7 minutes, stirring occasionally, or until light brown. Set aside to cool.
http://www.razzledazzlerecipes.com/icecream/chespum.htm

Ice Cream Dessert Recipes
http://www.razzledazzlerecipes.com/icecream/desserts.htm
Sherbet, Sorbet and Ice Cream Recipes
http://www.razzledazzlerecipes.com/icecream/sherbert.htm

Answer 2

When I was young , and this is many years ago, I used to cool myself by making the simplest ice-cream that can be made. I either used cordial or syrup prepared xxx extra-sweet and nothing else. Pour this into a tupperware ice-cream making mould ( shape of ice-cream lollipop) which has a plastic stick at one end. I left this in the refrigerator freezer overnight and the next day I have half a dozen ice-cream to share with my siblings.

Answer 3

If you go to Walmart, I know cause that is where I bought my machine, they have the homemade ice cream machines. They also have the packets that you just add milk and whatever favor you want ie. bananas, strawberry...etc. They are fun and inexpensive. My kids love ice cream so we use ours all the time in the summer. Good luck and have fun.

Answer 4

Try the following
Custard ice cream
Ingredients
284ml/10fl oz pot single cream
1 vanilla pod
4 free-range egg yolks
125g/4½oz caster sugar
284ml/10fl oz pot double cream

Method
1. Pour the single cream into a medium saucepan. Slit the vanilla pod lengthways with a sharp knife and place it in the pan. Set the heat to medium and heat the cream until it just starts to steam a little. Switch off the hob and let the saucepan sit there. The heat will draw the vanilla flavour into the cream.
2. Meanwhile, whisk the egg yolks with the sugar for a minute, until they turn thick and a little paler.
3. Pour the saucepan of hot cream into the sugary egg mixture and whisk again until smooth. Pour it all back into the saucepan.
4. With the heat set very low, stir the creamy mixture constantly with a wooden spoon so it doesn't stick to the base of the pan but heats slowly and evenly. To see if the custard has heated enough, check from time to time with this classic test: take the spoon out of the custard and look at the back of it. The film of custard on the spoon should look noticeably creamier. Draw your finger across the back of the spoon and, if the line stays clear and distinct, your custard has thickened enough.
5. Turn off the heat and carry the saucepan over to the work surface. Carry on stirring for a few more seconds so the cooking process is halted and the custard starts to cool down. Strain the custard through a sieve into a jug.
6. As soon as the custard has cooled to room temperature, put the jug in the fridge for half an hour, then stir in the double cream.
7. Either pour the mixture into an ice cream machine and churn it until it freezes or pour it into a plastic food container. Freeze it for about an hour or until the sides start to get solid. When this happens, mash up the mixture with a fork, mixing the frozen sides into the liquid centre. Put it back in the freezer straight away for another hour. Repeat this twice more at hourly intervals and then let the ice cream set.

OR Cinnamon Ice Cream
Ingredients
1 stick cinnamon
1 level teaspoon ground cinnamon
6 large egg yolks
4 oz (110 g) caster sugar
2 slightly rounded teaspoons custard powder
1 pint (570 ml) milk
10 fl oz (275 ml) double cream

First of all place the egg yolks, sugar and custard powder in a bowl and whisk them with an electric hand whisk (or balloon whisk) until the mixture has become pale and thickened. Next put the milk, cinnamon stick and ground cinnamon in a saucepan, bring the mixture up just to simmering point, then pour it on to the egg mixture, whisking all the while as you pour.

Return the custard to the saucepan and continue whisking over a gentle heat until the custard has thickened. Don't worry about curdling – if it does separate, as soon as you pour it back into a bowl and continue to whisk it will become smooth again: the custard powder acts as an excellent stabiliser. Pour the custard into a bowl and, when cool, cover with a piece of clingfilm directly on the surface of the custard and extended up the side of the bowl (to prevent a skin forming). Chill thoroughly in the refrigerator for several hours or overnight.

Next day, whip the cream to the soft shape stage, then fold it into the custard (you can now discard the cinnamon stick). The ice cream can now be churned in an ice-cream maker for 20 minutes until it is soft and velvety. Alternatively pour it into a plastic freezer box (approximately 9 x 6 inches/23 x 15 cm), cover the surface with clingfilm, put a lid on and freeze. Thereafter re-mix with a fork every 30 minutes until it reaches the right consistency. The ice cream should be eaten within 3 weeks; before serving, remove it to the main body of the refrigerator for 20 minutes to soften

OR Blackcurrant Ice Cream
Ingredients
1 lb (450 g) fresh or frozen blackcurrants, defrosted if frozen
6 oz (175 g) sugar
10 fl oz (275 ml) double cream
You will also need a freezerproof polythene box with a lid and a nylon sieve (a metal one can discolour the fruit).

There's no need to take the stalks off the blackcurrants, just pile them, about one third of a pound (5 oz/150 g) at a time, into the sieve set over a mixing bowl, and mash like mad with a wooden spoon until you have extracted all the pulp and only the stalks, pips and skins are left in the sieve.

Now place the sugar and 5 fl oz (150 ml) water in a saucepan over a medium heat, stir until all the sugar crystals have dissolved, then let it come to the boil, and boil for 3 minutes exactly. Then remove from the heat and stir the syrup into the fruit pulp. Whip the cream until it just begins to thicken. Be careful not to overwhip: it mustn't be thick, just floppy. Fold the cream into the fruit mixture until thoroughly blended. Pour it into the polythene box, and freeze in a freezer or in the ice-making compartment of a fridge turned to its coldest setting.

As soon as the mixture begins to set (after about 3 hours) turn it out into a bowl and beat thoroughly. Then return it to the freezer (in the box) until set – about another 3 hours. Remove to the main part of the fridge about an hour before serving.

Answer 5

wow this is the first ever answer I've actually researched

RECIPE INGREDIENTS:
2 cups milk
1 cup sugar
1/4 teaspoon salt
4 cups light cream
3 tablespoons vanilla extract
1 5-pound bag rock salt
Crushed ice

and this is the website you need to go to and just follow the instructions

http://jas.familyfun.go.com/recipefinder/display?id=14876

I've tried it and it tastes so good
xxxx

Answer 6

cream in a bowl, add flavour, e.g chocolate, vanilla, strawberry. and mix..put a bowl of ice underneath the bowl of contents ( this will chill it ) stick in fridge till turn to ice cream about hour or 2

Answer 7

Easy.....just follow this recipe:
http://www.gourmet-food-revolution.com/easy-homemade-ice-cream-recipe.html

Answer 8

If you ask that in yahoo answers, you'll end up in making a sticky mess

Answer 9

Make ice cream at home...........

Answer 10

at home