how you make ice cream?

Answer 1

Generaly, you need an ice cream maker. Basicaly these are VERY cold pots (youu need to freeze the pot in freezer for 2-4 days) that spin around. You need these to stop ice from forming and the creme from seperating.

But you can make it but putting the mixture in a bowl and stirring it every 10-20 mins. This methods generaly works, unless you have watery ingredients i.e. strawberrys. But it also takes alot longer.

You can get ice creme makers from places like...
http://www.johnlewis.com/Electrical/Kitchen+Appliances/Kitchen+Appliances/Ice+Cream+Makers/537/ProductType.aspx?source=21107

And find recipes from...
http://www.ice-cream-recipes.com/

Answer 2

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.

Answer 3

1 cup sugar
8 egg yolk
3 cups milk
1 vanilla -- extract or bean

After freezing the basic ice cream you may add any dried fruit that has been
soaked for 12 hours in cognac. Prunes & Cognoc. I have tried peppermint
candies with a little peppermint extract. Macadamia nuts are also a
possibility.

1. Heat the milk to a boil with the vanilla bean.

2. Beat the egg yolks with the sugar in a heavy bottomed pot, until well mixed.

3. Remove the vanilla bean from the milk. Add the milk to the egg yolk mixture
and stir constantly over low heat, until the liquid thickens enough to coat
the back of a metal spoon. DO NOT BOIL.

4. Transfer immediately to another bowl. Cover with waxed paper and cool in
the refrigerator, mixing occasionally to prevent a crust from forming.

5. Freeze the mixture in an ice cream freezer, according to the manufacturer's
instructions.

Answer 4

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 5

Instant Strawberry Ice Cream

INGREDIENTS
24 ounces frozen sweetened strawberries, cut into large chunks
1/2 cup sugar, plus
1 tablespoon sugar
1 1/2 cups heavy cream

DIRECTIONS
Place berries in blender. Whisk sugar into cream. With blender going, slowly add cream through opening in lid, stopping to stir the mixture 3 or 4 times so the ice cream is smooth, with small bits of berries.
Transfer to shallow pan and freeze to a scoopable texture, about 2 hours. Garnish with fresh strawberries, if you like.

Answer 6

Chocolate Ice Cream
INGREDIENTS
1 (14 ounce) can sweetened condensed milk
2/3 cup chocolate syrup
2 cups heavy cream
DIRECTIONS
Line a 9x5 inch loaf pan with aluminum foil. In a large bowl, stir together condensed milk and chocolate syrup until color is even. In a separate bowl, whip cream until stiff peaks form. Fold cream into chocolate mixture and pour all into prepared pan. Cover and freeze 6 hours, until firm.

Answer 7

well you need a flavor, milk. ice, and salt. and the salt is to keep you ice cool. Mix them together and keep stirring or shaking and then sooner or later you should have some ice cream. have fun

Answer 8

You need two buckets a smaller one for the incredients like cream and sugar and a bigger one for the ice. You put the smaller bucket into the bigger ice bucket and you keep mixing the mixture until it turns to icecream.

Answer 9

in an ice cream maker, with heavy cream, sugar, and fruit or other flavorings like vanilla extract.

Answer 10

opent he freezer and get a spoon and dig out the ice cream