Do you have to have an ice-cream maker, to make homemade ice cream?

Answer 1

no and here is a simple way of doing it without a maker. my kids love to make it this way and it taste good. it's only enough for about one person though. it doesn't say to but we always make it into chocolate ice cream by putting chocolate syrup in with all the other ingredients.

Plastic Bag Ice Cream
1/2 cup milk
1/2 teaspoon vanilla
1 tablespoon sugar
4 cups crushed ice
4 tablespoons salt
2 quart size Zip-loc bags
1 gallon size Zip-loc freezer bag
a hand towel or gloves to keep fingers from freezing as well!

Mix the milk, vanilla and sugar together in one of the quart size bags. Seal tightly, allowing as little air to remain in the bag as possible. Too much air left inside may force the bag open during shaking. Place this bag inside the other quart size bag, again leaving as little air inside as possible and sealing well. By double-bagging, the risk of salt and ice leaking into the ice cream is minimized. Put the two bags inside the gallon size bag and fill the bag with ice, then sprinkle salt on top. Again let all the air escape and seal the bag. Wrap the bag in the towel or put your gloves on, and shake and massage the bag, making sure the ice surrounds the cream mixture. Five to eight minutes is adequate time for the mixture to freeze into ice cream.

Tips
Freezer bags work best because they are thicker and less likely to develop small holes, allowing the bags to leak. You can get away with using regular Zip-loc bags for the smaller quart sizes, because you are double-bagging. Especially if you plan to do this indoors, we strongly recommend using gallon size freezer bags.

Answer 2

yeah ya do but u could experiment... Here is a good Recipie

Georgia Peach Homemade Ice Cream

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.

Answer 3

No. It just makes it much easier.

You can make your own ice cream maker by placing a glass bowl or stainless steel pot within a larger pot or bowl and filling up the space in between with crushed ice.

You then need a slow beater (or need to "churn" it by hand) to keep the liquid moving in the smaller bowl until it starts forming ice crystals and becoming ice cream.

Answer 4

No. You can simply fill a bucket with ice and put a smaller container on the inside where you will put your cream mixture. If you slowly stir it, it will work the same way an ice cream maker will.

Answer 5

no, you can make it in a coffee can
look up homemade ice cream and there are many ways to do it without a maker

Answer 6

No, but I love♥ homemade ice cream♥

Answer 7

Yes and it's one of the best investments I've ever made. There's no ice cream better than homemade.

Answer 8

Sadly, you do need an ice cream maker to make ice cream. Whether an old fashioned salt and ice hand cranked number or a new one. There's some really good ones out there for around $50.

Answer 9

you can definitely use a blender to prepare the custard and mix it with your favourite fruit. and you can make icecream and sorbet even without an ice cream maker, what you need to do is place your cream in a container with lid (e.g. click clack plastic containers are quite good), and leave it in a freezer, but have to remember to stir it regularly every hour or so until it's thickened.

Answer 10

Yes! My favorite is homemade mango sorbet!
Mango Sorbet
Web page: http://dessert.allrecipes.com/az/86396.asp
4 ripe mangoes (about 3 1/2 pounds total)
1 cup Simple Syrup
3 Tbs fresh lime juice, or to taste

1 Line a baking sheet with plastic wrap.
2 Wash and dry mangoes. Using a sharp knife, remove the 2 flat sides of each mango, cutting lengthwise alongside pit and cutting as close to pit as possible so that mango flesh is in 2 large pieces. With a spoon carefully scoop flesh from mango sides into a blender, leaving shells intact. With a knife cut remaining flesh from pit and add to blender. Add syrup and lime juice to blender and purée until smooth. Put mango shells on baking sheet and freeze while making sorbet.
3 Freeze mango purée in an ice-cream maker. Scoop sorbet into frozen shells, mounding slightly, and smooth surfaces. Freeze filled mango shells at least 6 hours, or until frozen hard. Frozen sorbets in shells may be wrapped individually in plastic wrap and kept in freezer 1 week.

Yield: 6 cups