how to make ice cream?

Answer 1

Fresh Peach Ice Cream

Only 46 calories are contained in a medium peach and peaches supply considerable Vitamin A.

2 generous cups crushed fresh ripe peaches
1/3 cup sugar
1/8 tsp. almond extract

1 cup sugar
1/8 tsp. salt
2 TBSP. flour
2 large eggs, slightly beaten
1 ½ cups milk
2 tsp. pure vanilla extract
2 cups heavy cream

Combine peaches with 1/3 cup sugar and almond extract. Set aside.

Combine the 1 cup sugar, salt, and flour in a saucepan. Blend in eggs and ¼ cup of the milk. Add remaining milk and cook over low heat until mixture coats a metal spoon, stirring constantly. Remove from heat and cool. Stir in pure vanilla extract and heavy cream.

Pour into a 2 quart freezer can. Place can in freezer tub. Cover with lid. Put on gear case and adjust it until the handle turns easily. Pack with coarse ice cream salt and crushed ice, using about 1 part salt to 8 parts ice. Turn the crank until it begins to slightly resist: The mixture is then about half-frozen.

Remove gear case. Wipe off lid so that no salt gets into the ice cream. Remove lid and add crushed peaches. Cover with lid, adjust gear case, and pack with salt and ice as in above proportions. Turn crank with increased speed until it is too hard to turn. (Ice cream is frozen at this point.)

Remove gear case, lid and dasher. Pack down ice cream with a spoon. Cover can with a piece of cloth or aluminum foil. Replace lid. Cork or cover hole in top of lid. (Drain out water and packed ice.)

Put ice cream in freezer for 2 hours to firm. Makes ½ gallon.


Mint Chip Ice Cream
Diabetic Recipe

Ingredients:
1-1/2 teaspoon unflavored gelatin
2 tablespoon boiling water
2 teaspoon green peppermint flavoring
1/4 teaspoon salt
One envelope low calorie whipped topping mix
1/2 cup cold water
1 teaspoon vanilla extract
1/4 cup small semisweet chocolate chips


Directions:
Sprinkle gelatin over boiling water, stirring to dissolve.

Add peppermint flavoring and salt; stir well. Let mixture cool.

Combine topping mix, cold water and vanilla in bowl, and whip mixture until stiff. Fold in peppermint mixture and chocolate chips.

Pour into freezer tray and freeze until firm.
Recipe makes six servings.
Exchanges: 1/2 Fruit, 2 Fat
http://www.fitnessandfreebies.com/diabet...

Red Bean Ice Cream

Time/Servings
Makes: About 1 1/2 quarts
Ingredients
4 cups plus 2 tablespoons half-and-half
1/2 cup granulated sugar
4 large egg yolks
1 1/2 tablespoons tapioca starch or cornstarch
2 cups red bean paste

Instructions
Pour the 4 cups half-and-half into the top of a double boiler over medium heat.
Meanwhile, whisk together the sugar and egg yolks in a bowl until the yolks turn thick and pale. Temper the yolks by gradually adding the hot half-and-half mixture a cup at a time while whisking vigorously so as not to scramble the eggs.
Return the mixture to the top part of the double boiler and whisk over simmering water until slightly thickened and heated through, 10 to 15 minutes. Dilute the tapioca starch with the remaining 2 tablespoons half-and-half and add it to the mixture. Continue whisking to a custard consistency that coats the back of a spoon, about 2 minutes. Transfer the custard to a heat-proof bowl and whisk in the red bean paste. Set over an ice bath and refrigerate overnight (or at least 12 hours).
The next day, pour the custard into an ice cream maker and process the custard according to the manufacturer’s instructions, 30 go 35 minutes. Transfer the ice cream to a container and freeze until ready to serve.
http://www.chow.com/recipes/10103

Answer 2

French Vanilla Ice Cream:

25 min 5 min prep
1 Quart

2 large eggs
3/4 cup sugar
2 cups heavy whipping cream
1 cup milk
2 teaspoons vanilla extract

1. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
2. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream, milk, and vanilla and whisk to blend.
3. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
4. Makes 1 Quart **variation: add 1 cup coarsely chopped Reece's Peanut butter cups, after ice cream stiffens (about 2 minutes before it is done) let it continue processing.

Answer 3

Vanilla Ice Cream

INGREDIENTS
1 quart heavy cream
1 1/4 cups milk
1 vanilla bean, split and scraped
1 1/4 cups white sugar, divided
10 egg yolks
1 tablespoon vanilla extract
DIRECTIONS
In a heavy saucepan over medium heat, combine cream and milk. Place vanilla bean and scrapings in pot, and sprinkle with half the white sugar. Allow to just come to a boil.
Meanwhile, whisk the egg yolks together with the remaining sugar and the vanilla extract in a bowl. When the cream is ready, pour a third of it into the egg mixture, and whisk. Pour egg mixture into remaining hot cream and return to the heat until mixture coats the back of a metal spoon. Do not boil.
Strain custard and chill until cold. Then pour into the canister of an ice cream maker and freeze according to manufacturer's instructions.

Answer 4

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 5

In a huge zip-Lock bag take tons of ice cubes and put them in then add 3 quarts of milk 2-2 1/2 cups of sugar 3/4 teaspoons of salt and then finally 2 tablespoons of vanilla now with all the ingredients except the ice in the bag...take another zip-Lock bag a little big smaller and add all the other ingredients finally shake it for at least 5 minutes and then put it in the freezer for 2 minutes then DIG IN