Do you have a recipe for homemade ice cream?

Question

I'm looking for a good recipe, that is easy to make without an ice cream maker.

Answer 1

Mint Chocolate Chip
1 (300ml)can sweetened condensed milk or low fat sweetened condensed milk
2 teaspoons peppermint extract
3 drops green food coloring (optional)
2 tablespoons water
2 cups whipping cream, whipped don't add sugar when whipping
1/2 cup semisweet mini chocolate chips

6-8 servings 1 1/2 liters

In a large bowl, combine condesed milk, peppermint extract, food color and water.
Blend well.
(Color should be dark, as it will lighten up with the whipped cream.).
Gradually fold in whipped cream.
Add chocolate chips and mix well.
Pour into a 9x5-inch (1. 5 L) freezer container.
Cover and freeze at least 6 hours.

Mango Ice Cream

4 egg yolks
2/3 cup confectioners' sugar
2 cups mango puree
1 tablespoon fresh lemon juice
1/2 cup coconut cream
1/2 cup cream

4 1/2 cups Change size or US/metric
Change to: cups US Metric

Place egg yolks and confectioners’ sugar in medium heatproof bowl; set into the top of a double-boiler or a heatproof bowl set over a pan of simmering water, beating until eggs are thick and creamy; remove from heat, continue beating for 1 minute longer or until cool.
Place mango puree, juice, coconut cream and cream into a large bowl, mix well; using a metal spoon, gently fold in the egg mixture.
Spoon into an 18 X 27 cm or one-litre capacity rectangular freezer tray; store, covered with foil, in freezer 3 hours or until the mixture is almost frozen.
Transfer to large mixing bowl; with an electric mixer, beat on high speed until smooth; return mixture to freezer tray, store, covered with foil, in freezer for 5 hours or overnight.






2 eggs
3/4 cup sugar
2 tablespoons cornstarch
1 cup milk
1 pint heavy whipping cream
pinch of salt
2 teaspoons vanilla

Using an electric mixer, beat the eggs for several minutes until thick and lemon colored. Add 1 cup of milk and blend into the eggs. Mix sugar and cornstarch in a large saucepan. Add egg/milk mixture to the sugar and cornstarch. Cook until thick (about 5 minutes) stirring constantly. Allow the custard mixture to cool to room temperature.

When the custard is cool, put into a freezer-safe bowl. Blend in cream and salt. Freeze for 2 hours or until slushy. Add 2 teaspoons vanilla. Whip for 5 to 10 minutes with an electric mixer. Return to freezer and finish freezing (several hours or overnight).

Variations:

After you have whipped the ice cream, fold in 1 to 2 cups of fresh or frozen fruit, nuts and/or chocolate before returning the ice cream to the freezer to finish freezing.

Here are some ideas for additions to your ice cream:

Strawberries
Blackberries
Raspberries
Peaches
Cherries (or Maraschino Cherries)
Chocolate chips
Butterscotch chips
Crushed Heath bars
Crushed peppermint candy
Chopped walnuts
Chopped pistachio nuts
Diced bananas
Coconut
Chocolate chip cookie dough (drop into the ice cream by small spoonfuls and carefully fold in)
Caramel or chocolate or fudge syrup (drop into the ice cream by small spoonfuls and carefully fold in)

Answer 2

This is a citrus flavored ice cream that you don't an ice cream maker for...it's really good and refreshing.

1 orange
2 limes
175 g icing sugar
600 ml double cream

Grate the zest of the orange and limes, juice them and add to the sugar.
Stir to dissolve the sugar and add the cream.
Whip until soft peaks form (no longer or it could curdle) and pour into a shallow container with a lid.
Freeze for about 4 hours.
This is great even when frozen for a much shorter period and still creamy.
If frozen for a long period remove from freezer to soften for a while before eating.
Time doesn't include freezing time.


Here is another one you can make without the ice cream maker...its mint choc. chip..yum

1 (300 ml) can sweetened condensed milk or low fat sweetened condensed milk
2 teaspoons peppermint extract
3 drops green food coloring (optional)
2 tablespoons water
2 cups whipping cream, whipped don't add sugar when whipping
1/2 cup semisweet mini chocolate chips

In a large bowl, combine condesed milk, peppermint extract, food color and water.
Blend well.
(Color should be dark, as it will lighten up with the whipped cream.).
Gradually fold in whipped cream.
Add chocolate chips and mix well.
Pour into a 9x5-inch (1. 5 L) freezer container.
Cover and freeze at least 6 hours.

Answer 3

Peach Ice Cream
A creamy, delicious Summertime treat! This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

INGREDIENTS
6 eggs, beaten
3 1/2 cups white sugar
10 fresh peaches, pitted and chopped
4 cups heavy cream
2 cups half-and-half cream
2 teaspoons vanilla extract
3/4 teaspoon salt
DIRECTIONS
In large bowl, mix together eggs and sugar until smooth; puree peaches in blender or food processor and stir 5 cups of puree into egg mixture. Stir in cream, half-and-half, vanilla and salt and mix well.
Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer's instructions.

Answer 4

Ingredients Used

The main constituents of ice cream are fat, milk solids-not-fat (skim-milk powder), sugar, gelatin (or other suitable stabilizer),egg and flavouring.

A variety of milk products can be used: cream, whole milk, condensed milk and instant skim-milk powder. The recipes stated below proved satisfactory using whipping cream (32-35% fat), table cream (18% fat) and whole milk. The fat gives the product richness, smoothness and flavour. Skim-milk powder is used to increase the solids content of the ice cream and give it more body. It is also an important source of protein which will improve the ice cream nutritionally. Use good quality, fresh powder to avoid imparting a stale flavour to the ice cream.

Liquid coffee whitener (usually purchased frozen) is a cream substitute in one of the recipes. It will yield a slightly different flavour which is still very acceptable. The texture of the ice cream is very creamy. Liquid coffee whitener offers the convenience of being stored frozen in your freezer and is readily available if a quick decision is made to make ice cream.

Sugar is a common ingredient to use as a sweetener. It increases the palatability and improves the body and texture.

The next ingredient, gelatin (or similar substance) assists in absorbing some of the free water in the ice cream mix and helps prevent the formation of large crystals in the ice cream.

It also gives substance or a less watery taste when the ice cream is consumed. The eggs are added to make the fat and water more miscible and also to improve the whipping ability which gives the ice cream greater resistance to melting.

Although vanilla is the flavour added to all of the mixes listed below, you may add flavours to suit you taste.

Preparation of the Ice Cream Mix

The mix (unfrozen ice cream) has to be cooked (pasteurized). For pasteurizing the mix, it is best to use a double boiler to prevent scorching.

Place the liquid ingredients (milk, cream or coffee whitener) in the upper section of the double boiler. Beat in the eggs and the skim-milk powder. Mix the gelatin with the sugar and add to the liquid with constant mixing. While stirring, heat to about 70oC. Place the container in cold water and cool as rapidly as possible to below 18oC.

Aging the Mix

The ice cream mix is best if it is aged (stored in the refrigerator) overnight. This improves the whipping qualities of the mix and the body and texture of the ice cream. If time does not permit overnight aging, let the mix stand in the refrigerator for at least four hours. After the aging process is completed, remove the mix from the refrigerator and stir in the flavouring.

Freezing the Mix

The freezing procedure has a two-fold purpose, the removal of heat from the mix and the incorporation of air into the mix. Heat is removed by conduction through the metal to the salt water brine surrounding the freezing can. This transfer of heat depends upon the temperature of the brine, the speed of the dasher and how well the dasher scrapes the cold mix from the surface of the freezer can. The dasher speed and surface contact are important to achieve complete removal of the frozen ice cream from the wall of the freezer can. A brine made from 500 grams (1 lb.) of salt and 5 kilograms (11 lbs.) of crushed ice (one pail full) makes a good freezing mixture.

Before starting to freeze the ice cream, make sure all parts of the freezer coming in contact with the ice cream are clean and have been scalded. Let the can cool before pouring in the mix. Place the empty can in the freezer bucket and insert the dasher ensuring both the can and the dasher are centred. Pour the cold, aged mix into the freezer can. The can should not be filled over two-thirds full to allow sufficient room for air incorporation.

The recipes listed below will fill a 5 litre (5 quart U.S.) freezer can to just below the fill line. Attach the motor or crank mechanism, depending on whether your freezer is the electric or hand-cranked style, and latch down securely. Plug in the motor or start turning the crank. Immediately begin adding crushed ice around the can sprinkling it generously with salt. Try to add the salt and ice in the same one to ten proportion to get the proper brine temperature. After the bucket is filled with ice to the overflow hole, pour a little water over the ice to aid in the melting process.

Freeze the mix for 20 to 30 minutes. If the electric motor stalls, immediately unplug it. Remove the motor or crank and take the dasher out of the ice cream. The ice cream will be softly frozen. Scrape the ice cream from the dasher and either scoop into suitable containers or pack in the freezer can. Immediately place the ice cream in the deep freeze to harden.

If freezer facilities are not available, the ice cream can be left in the can, the lid plugged with a cork and placed back into the bucket. Repack the freezer with more ice and salt, cover with a heavy towel and set in a cool place to harden until serving time. This will require further addition of ice and salt depending on the length of time the ice cream is being held. The yield from the recipes listed below should be three to four litres.

Regular Vanilla Ice Cream

Table cream 2 litres (2 US quarts)
Instant skim-milk powder 350 ml (1.5 cups)
Sugar 450 ml (2 cups)
Gelatin one 7 g (1/4 oz.) pkg.
Egg one med or large
Vanilla 10 ml (2 teaspons)
Calories per 100 g 230

Low Calorie Vanilla Ice Cream

Whole milk 2 litres (2 US quarts)
Instant skim-milk powder 500 ml (2 cups)
Sugar 350 ml (1.5 cups)
Gelatin one 7 g (1/4 oz.) pkg.
Egg one med or large
Vanilla 10 ml (2 teaspons)
Calories per 100 g 125

Milk Substitute Vanilla Ice Cream

Coffee whitener 2 litres (2 US quarts)
Instant skim-milk powder 350 ml (1.5 cups)
Sugar 500 ml (2 cups)
Gelatin one 7 g (1/4 oz.) pkg.
Egg one med or large
Vanilla 10 ml (2 teaspons)
Calories per 100 g 210

Hints for Making Good Ice Cream

1. If the ice cream is very soft, the brine is not cold enough. More salt should be added to reduce the brine temperature.

2. If the ice cream is coarse and ice in less than 20 minutes, the brine has become to too cold too quickly. Too much salt has been used.

3. Make the ice cream mix the day before it is frozen to get a smoother product and a higher yield.

4. Electric freezing takes longer than hand operated.

5. Use crushed ice for freezing.

6. Freeze at least 3 hours before the ice cream is to be served.

7. Be sure dasher is properly centred in the freezer can.

8. Add liquid flavours before freezing but if you want to add fruits or nuts, add them after freezing and before hardening.

9. Use a wire whip to blend ingredients for best results.

10. Clean the salt off all the metal parts of the freezer to prevent corrosion.


Make it in a coffee can!
Making home made ice cream is one of those "other life" pastimes that brings thoughts of lawn parties and strawberries fresh from the garden, laughing browned young faces and roses pinned to grandma's collar.

I don't know what memories, if any, home made ice cream will bring to you, but if you'd like to make your own, you can use about anything for an ice cream freezer that will fit into about anything else!

And if you don't have any homemade ice cream memories, now's the time to start making them.

It's one of life's simple and frugal pleasures that anyone can enjoy and you don't have to own an ice cream maker or any fancy equipment to do it.

To make ice cream without an ice cream maker:

You'll need two containers, one that will fit inside the other with at least an inch to spare.




Two sizes of coffee cans work well for this, but any food safe containers will do. Metal is best, but glass will work, too. Plastic does NOT work, as it doesn't conduct the cold very well. Be sure to tape or tie the lid down firmly on the smaller container. Place it in the larger coffee can or other container and put in enough ice, alternating with layers of rock salt two or three times, to completely pack the cavity between the two cans.

Seal the larger can well, too, then go play 'kick the can' with it, or roll it back and forth between kids, or just hold and jiggle it like you would to hand churn butter for anywhere from 10 to 20 minutes. You can also make drain holes in the bottom of the larger container, punching them with a nail, but it can be messy if the can will be passed back and forth.

To check for "doneness", it won't hurt to take off the lid and stir. If it's not frozen solid enough, drain the water caused by melting ice, repack and shake or roll again.

Recipes for homemade ice cream vary from the super smooth, egg-and-cream-rich ices of the old south to the plain milk and sugar kind, but all can be adapted to a coffee can ice cream maker - just use a half recipe or less.

However you do it, home made ice cream, while usually more expensive than store bought ice cream, is frugal entertainment as well as a special treat to eat.