easy recipe for icecream?

Question

I need an easy recipe for icecream that does not involve an icecream maker.

Answer 1

I have made this in a Ziploc freezer bag before and it works great:

Quick and Easy Vanilla Ice Cream:

1 cup whole milk
1 cup heavy cream
1/2 cup sugar (or more, to taste)
1 tsp. vanilla
1/4 tsp. salt

Blend together well and pour into a freezer bag. Put in freezer, checking on it after 1 hour and "kneading" the bag to mix the frozen mixture. Check on it each hour, repeating the "kneading" until it is the desired consistency.

Note: You can add crushed oreos, nuts or any other extra that you like.

Enjoy!

Answer 2

Materials

1/2 cup milk
1/2 cup whipping cream (heavy cream)
1/4 cup sugar
1/4 teaspoon vanilla or vanilla flavoring (vanillin)
1/2 to 3/4 cup sodium chloride (NaCl) as table salt or rock salt
2 cups ice
1-quart ZiplocTM bag
1-gallon ZiplocTM bag
themometer
measuring cups and spoons
cups and spoons for eating your treat!
Procedure


Add 1/4 cup sugar, 1/2 cup milk, 1/2 cup whipping cream, and 1/4 teaspoon vanilla to the quart ziplocTM bag. Seal the bag securely.
Put 2 cups of ice into the gallon ziplocTM bag.
Use a thermometer to measure and record the temperature of the ice in the gallon bag.
Add 1/2 to 3/4 cup salt (sodium chloride) to the bag of ice.
Place the sealed quart bag inside the gallon bag of ice and salt.
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Seal the gallon bag securely.
Gently rock the gallon bag from side to side. It's best to hold it by the top seal or to have gloves or a cloth between the bag and your hands because the bag will be cold enough to damage your skin.
Continue to rock the bag for 10-15 minutes or until the contents of the quart bag have solidified into ice cream.
Open the gallon bag and use the thermometer to measure and record the temperature of the ice/salt mixture.
Remove the quart bag, open it, serve the contents into cups with spoons and ENJOY!

Answer 3

Five Minute Ice Cream

INGREDIENTS
1 (10 ounce) package frozen sliced strawberries
1/2 cup sugar
2/3 cup heavy cream

DIRECTIONS
Combine the frozen strawberries and sugar in a food processor or blender. Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Serve immediately, or freeze for up to one week.

Answer 4

"Rosemary Citrus Sorbet" - 2 servings

1/2 cup sugar
1/2 cup water
1 1/2 tsp. packed fresh rosemary leaves
1/2 cup pink grapefruit juice
1 tsp. lime juice

In small saucepan, bring sugar, water and rosemary to a boil. Remove from heat; let stand 2 minutes. Strain and discard rosemary. Stir in grapefruit juice and lime juice.
Pour into shallow 1-quart dish; cover and freeze 45 minutes or until edges begin to firm. Stir and return to freezer. Repeat every 30 minutes or until slushy, about 1 hour.


"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 evaporated 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; mix well and 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.


"Homemade Sugar Cones" - 6 cones

2 egg whites
1/2 cup sugar
3/4 cup all-purpose flour
1/4 cup butter; melted

In mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar. Beat in flour and butter just until blended.
Line a baking sheet with parchment paper. Draw two 7" circles on paper. Drop 3 tablespoons of batter in the center of each circle; spread batter to edges. Bake at 400* for 6-8 minutes or until edges are golden brown.
Place the cookies, bottom-side up, on a paper towel-lined work surface. To shape cone, begin with one edge and roll cookie a third of the way toward the center; roll a third of the opposite side over the rolled portion. Shape top of cone. Place seam-side down on a wire rack to cool completely.
Return second cookie to oven for 1 to 2 minutes if necessary before rolling. Repeat with remaining batter to make 4 more cones.

Answer 5

Asda's deep freeze and Baileys ice cream IL tub ......... yumyum!!!!

Answer 6

good luck, your only option is the grocery store then

Answer 7

so do i!