how to make a simple ice cream??

Question

how could I make an ice cream without using an icecream maker machine cause I don't have one....

Answer 1

Here you go: http://www.chevroncars.com/learn/food-recipes/make-ice-cream

1 tablespoon sugar
1/2 cup milk
1/4 teaspoon vanilla
6 tablespoons rock salt (or regular salt if you can’t find rock salt)
1 gallon size Ziploc bag
1 pint size Ziploc bag
Ice

Fill the gallon size bag (the larger bag) with ice about half way and add the salt and seal it.
Mix the sugar, milk and vanilla in the small pint sized bag and seal it.
Open up the large bag and put the small bag inside and seal the large bag again.
Shake the bag and you’ll see your mixture in the small bag turn into ice cream! (It will take about 5 minutes of shaking)
Open up the small bag and enjoy!!

I am going to try this recipe out with my kids! It looks good and pretty simple!

Answer 2

Here's how to make ice cream without an ice cream maker machine.

Tip your mixture into a shallow plastic container, cover and put in the freezer. Remove after an 1-1 1/2 hours (the mixture should a ring of ice round the side and be slushy in the middle) and beat with an electric mixer or a whisk for about 30 seconds to break up the ice crystals. Put it back in the freezer and repeat the beating process at least twice at intervals of 1-1 1/2 hours. After the third beating, transfer it to a deeper box and freeeze for 1/2 hour before serving.

The important thing to remember when using the method above, is to break up the ice crystals and distribute them as evenly as possible throughout the mixture. You can use any ice cream recipie, but it won't come out as smooth and creamy as one made in a machine.

This is an easy ice cream recipie you might like to try by Marcello Hazan

Gelato di Panna

250ml milk
250ml double cream
4 tablespoons granulated sugar.

Put all the ingredients in a small saucepan, turn the heat to medium, and bring to a low controlled boil. Cook, stirring constantly, for 10 minutes. Transfer to a bowl and allow to cool completely. Freeze using the method above

Answer 3

Easy Fruit Ice Cream (for food processor)

Debra Murray does different recipes on different showings. Sometimes she uses pudding and sometimes she uses straight fruit with the cream and powdered sugar.

Serving Size: 2 quarts
Ingredients
20 ounces frozen fruit, very frozen
1 pkg instant pudding mix, not dissolved (the smaller box)
2 cups heavy cream
½ cup powdered sugar
2 tablespoons Fruit- flavored liquor, or frozen juice concentrate -- optional
Directions
Place all the ingredients into the bowl of the food processor with S blade attached.


Secure the lid and pulse 3 times, then turn on the power switch and process to desired smoothness.
Note
Serving Ideas : If you would prefer and firmer consistency, place into a covered bowl for 15 - 20 minutes.

Use frozen fruit such as berries and peaches. Try adding 4 ounces of cream cheese to the peach ice cream for an added creaminess
http://community.hsn.com/eve/forums/a/tpc/f/4571021/m/816102721?r=846102721

Answer 4

Get a large tin of Carnation evaporated milk, chill it overnight in the fridge, then whip it up using a mixer or food processor and then add whatever flavouring you like and freeze it a Tupperware type container. If you can stir it from time to time to break up the ice crystals, so much the better.
I like coffee ice cream and add Camp coffee essence and it's gorgeous!

Answer 5

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. 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! Hope that helps!

Answer 6

Orange Soda Ice Cream
1 2liter bottle orange soda
1 can eagle brand sweetened condensed milk ( not evaporated)

Mix well the soda and eagle brand milk in barrel of ice cream freezer. Add desired fruit or leave it plain. Pour into 13x9 inch baking dish and place in freezer. Allow to freeze thoroughly, then use a fork to scrape ice crystals into a sorbet-like ice cream.

Answer 7

The easiest Ice cream i know is 1/2 bag of forest fruits and three pots of Muller light vanilla yogurt put your yogurt in to ice cream maker crush the fruits a little add to yogurt and churn 20Min's later you have yogurt ice cream, you can do all flavours i make chocolate,Strawberry, and coffee yogurt ice cream, and its low in calories too

Answer 8

Check out this easy recipe for Banana, Rum & Prune Ice Cream:
http://www.gourmet-food-revolution.com/easy-homemade-ice-cream-recipe.html

Answer 9

the very easiest way is 1 to 1 pre-bought cutard and double cream and add in any flavourings such as vanilla or berries or chocolate. It is really easy and tastes very athentic. You just need to put it into a plastic container and stir roughly every hour-90 minutes

Answer 10

in high school chemistry we used coffee cans, rock salt and ice.
you just put all your ice cream ingredients in a small coffee can, tape it shut tight with duct tape. Then put that can into a bigger coffee can and fill the void between the cans with the ice and rock salt. tape that can shut. Wrap with a paper towel, and roll across your kitchen floor back and forth for about twenty minutes.