Does anybody have a recipe to make home made ice cream? If so please include recipe...?

Answer 1

Hi !!!
I LOVE homemade ice cream, too!!

Here are three recipes that I use when I make it...

Nancy Mitchell's Homemade Ice Cream

4 fresh eggs
11/2 cups sugar
1 teaspoon vanilla
14 oz. can Eagle Brand condensed milk
1 quart Half and Half

In a large mixing bowl, beat eggs, sugar and vanilla until well-blended. Add condensed milk and Half and Half, mixing together slowly. Pour mixture in the freezer, filling the rest of the freezer with whole milk or additional Half and Half to the fill line. Freeze with plenty of rock salt.

-----------I ALSO LOVE PEACHES...

Georgia Peach Homemade Ice Cream

Original recipe yield:
1 gallon

PREP TIME 15 Min
READY IN 1 Hr

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.
Tips

You can make this ice cream a little sweeter by adding up to 1/2 cup more sugar.

Cooling the container first will help the ice cream harden faster.

-------------AND FOR THE CHOCOLATE ONE...

Ben & Jerry's NY Super Fudge Chunk

1/4 cup White chocolate; chop coarse
1/4 cup Semisweet chocoate; chop
1/4 cup Pecan halves; chopped
1/4 cup Walnuts; chop coarse
1/4 cup Chocolate covered almonds; cut in half
4 oz Unsweetened chocolate
1 cup Milk
2 Large Eggs
1 cup Sugar
1 cup Heavy or whipping cream
1 teas Vanilla extract
1/2 teas Salt

Combine the coarsely chopped chocolate, pecans, walnuts and chocolate
covered almonds in a bowl, cover and refrigerate. Melt the unsweetened
chocolate in the top of a double boiler over hot, not boiling water.
Whisk in the milk, a little at a time, and heat, stirring constantly,
until smooth. Remove from the heat and let cool. Whisk the eggs in a mixing
bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a
time, then continue whisking until completely blended, about 1 minute more.
Add the cream, vanilla and salt and whisk to blend. Pour the chocolate
mixture into the cream mixture and blend. Cover and refrigerate until cold,
about 1-3 hours, depending on your refrigerator. Transfer the cream mixture
to an ice cream maker and freeze following the manufacturer's instructions.
After the ice cream stiffens (about 2 minutes before it is done), add the
chocolate and nuts, then continue freezing until the ice cream is ready.
Makes one Quart.

Answer 2

basic ice cream recipie is 1 quart cream, 2 egg yolks, 2 cups sugar (sugar to taste). heat the cream and egg yolks up on a low heat until theyre just getting ready to boil. don't scorch the cream. mix in the sugar until it is completly dissolved. keep heating the mixture without boiling it until it is thick enough to stick to the back of a spoon. if you add vanilla extract you would have creme anglais. if you froze it in an ice cream machine you would have vanilla ice cream. if you dont want vanilla dont add the extract and instead add whatever flavorings or chunks that you want during the freezing process. there are an infinite number or recipies on the net, spend 15 minutes looking around and you will have at least 20 good ones.

Answer 3

3 egg yolks (beaten),
1/2 (250ml) pint milk,
1 pint (500ml) double/heavy cream, 4 oz (100g) sugar,
2 cups of strawberries,
1 teaspoon of vanilla essence, 1/4 teaspoon salt
strawberries

Take the strawberries and mash them in with half the sugar (ie. 2oz or 50g). Place to one side. In a separate saucepan, mix the egg yolks with the milk, salt and the remaining sugar. Place over a medium heat just to boiling point (stirring all the time). Do NOT let it boil.

Transfer the mixture into a chilled bowl to cool - refrigerate for up to 3 hours, remembering to stir the mixture from time to time. When cool, stir in to the mixture the cream and vanilla essence and then add to this the strawberry/sugar mixture.

Answer 4

I just read a really interesting recipe for really low fat ice cream in a pregnancy magazine. It was suggested by a famous chef from Sweden.

You take 2 really ripe bananas and freeze them.
When frozen you mix them with 1 table spoon of cocoa.
Add some chopped nuts!!! and voila!!!

It has to be eaten at once and cannot be saved!!

I am dying to try it put I've been unable due to nausea!!! It sounds delicious!

Answer 5

selfmade Chocolate Mint Ice-Cream a million a million/4 cup heavy cream a million cup milk a million/3 cup sugar a million cup mint chocolate chips 2 egg yolks a million/8 teaspoon salt integrate a million a million/4 cups heavy cream, the milk, sugar and the mint chocolate chips in a saucepan. prepare dinner over low warmth, stirring with a cord whisk, till the chips are melted and combine is gentle. do away with from warmth. In a medium bowl, beat the egg yolks and the salt till thick. steadily upload the chocolate combination. Beat till nicely mixed and chill out half-hour. Pour the chilled chocolate/egg combination into an electric powered ice cream freezer; churn till thick. hide and keep in freeze till waiting to serve.

Answer 6

Chocolate Ice Cream

INGREDIENTS:
4 ounces unsweetened chocolate, chopped
2 cups half & half or evaporated milk
1 1/4 cups sugar
2 tbsp. flour
1/4 teaspoon salt
3 eggs
1 1/2 cups heavy cream
1 1/2 teaspoons vanilla extract
1/2 cup chopped nuts, optional

PREPARATION:
In heavy saucepan, combine chocolate and half & half. Cook over moderate heat until chocolate is melted and mixture is smooth (about 5 minutes). In small bowl, combine sugar, flour and salt. Gradually whisk dry ingredients into the melted chocolate mixture and bring to boil.

Reduce heat to moderately low and cook, whisking occasionally. In medium bowl, whisk eggs briefly. Slowly whisk in half of the hot chocolate mixture then transfer this mixture to the remaining chocolate in saucepan. Cook about 5 minutes, until thick, smooth, and steaming. Remove from heat and stir in heavy cream and vanilla. Let cool to room temperature then chill until cold. Pour into ice cream maker and freeze. Transfer to container and freeze at least 30 minutes before serving.

Answer 7

Go to FoodNetwork.com They just had a segment tonight about chocolate, and it included making ice cream, or try to google the works homemade Ice Cream.

Answer 8

I suppose you have an ice cream maker.

Vanilla Bean Ice Cream Base Recipe courtesy Tyler Florence
Show: Food 911
Episode: We All Scream for Ice Cream


10 cups heavy cream
5 cups whole milk
Pinch salt
3 cups sugar
3 vanilla beans
24 large egg yolks
Variations:
Chocolate-Chocolate Chunk Ice Cream:
3/4 cup whole milk
16 ounces semisweet chocolate, chopped in chunks

Strawberry Cheese Cake Ice Cream:
1 1/2 cups strawberry preserves, no sugar added
1/2 frozen strawberry cheesecake, cut in large chunks
10 large fresh strawberries, halved

Peanut Butter Cookie Dough Ice Cream:
1 tube ready to bake peanut butter cookie dough, cut in large pieces


To make the vanilla ice cream: Combine the cream, milk, salt, and 2 cups of the sugar in a large pot. Split the vanilla beans down the middle lengthwise and scrape out the seeds with a paring knife; add them to the pot and toss in the pods for added flavor. Place the cream mixture over medium heat, and bring up to a simmer; stirring with a wooden spoon to dissolve the sugar. Ideally, the temperature should reach 175 degrees F (just below scalding) for a smooth-textured ice cream; this should take about 15 minutes. Shut off the heat, cover the pot, and allow the cream mixture to steep for 15 minutes to further infuse the vanilla flavor.
In the meantime, combine the egg yolks in a large mixing bowl and blend them lightly with a wire whisk. Gradually add the remaining 1 cup of sugar and continue to whisk until the sugar is completely dissolved and the eggs are thick and pale yellow; about 6 minutes.

Using a large ladle or measuring cup, temper the eggs by gradually whisking in about 4 cups of the hot cream mixture. Return this back to the rest of the cream in the saucepan and turn the heat to medium-low. Stir constantly until the custard thickens and leaves a path on the back of a spoon when you run your finger across it, about 10 to 12 minutes (do not let boil.)

Pour the vanilla custard through a fine strainer into another pot* and chill completely in a sink full of ice, stirring here and there; this should take about 1 hour. Ideally, let the ice cream base "age" overnight in the refrigerator before churning in an ice cream maker to improve the flavor and texture of the final product – but it is still good if you decide to process it right away. Divide the ice cream into quarts** and churn each in an ice cream maker according to manufacturer's directions. When done, the ice cream will be the consistency of "soft serve." ***To harden the ice cream fully, freeze in plastic covered containers.

Flavor Variations:
*To make the Chocolate-Chocolate Chunk Ice Cream: Heat 3/4 up of milk in a pot over medium-low heat. Add 12 ounces of the chopped chocolate and stir until completely melted. Pour 1 quart of the strained hot vanilla ice cream base into the melted chocolate and stir until very well incorporated. Chill and process as directed in the master recipe. Fold in the remaining 4 ounces of chopped chocolate after churning while the ice cream is in the "soft-serve" stage. Churn another 1 to 2 minutes just until combined.

**To make the Strawberry Cheesecake Ice Cream: Mix the strawberry preserves into the vanilla custard just before you start churning in the ice cream maker. Add the pieces of strawberry cheesecake and fresh strawberries after churning while the ice cream is in the "soft-serve" stage. Continue to churn for an additional 5 minutes or until combined but still chunky.

***To make the Peanut Butter Cookie Dough Ice Cream: Add the pieces of cookie dough after churning while the ice cream is in the "soft-serve" stage. Continue to churn for an additional 1 to 2 minutes until combined but still chunky.

Answer 9

I just mix sugar, milk, and vanilla to taste. It sounds simple, but very good. And, best of all, NO RAW EGGS!