how do you make icecream?

Answer 1

VANILLA ICE CREAM

This is a great way to make ice cream when your gelato machine is out
for repair.

What you will need:

2 freezer bags (one has to be smaller then the other one)


In the small freezer bag:

2 tablespoons vanilla extract
200 ml (1 cup) of milk
2 tablespoons sugar
50 g (4 tablespoons) pure cream (18% milk also used in coffee)


In the big freezer bag:

25 ice cubes (if big cubes put 15, if small put 25)
5 tablespoons iodized salt (if normal salt, put in 10 tbsp)

Gather all ingredients. Put the ingredients in each bag as specified. After, close the small bag, sealing well so that there are no leaks, and put it into the big bag.

Mix the contents of the bags well for at least 10-15 minutes. It
should be thick and creamy. If so, then remove contents of inner bag and serve. If the inner bag's contents are still liquid, put some more ice cubes and salt in the outer back and rub the two of the bags together longer.



HOMEMADE STRAWBERRY ICE CREAM

3 cups nonfat dry milk powder
6 tablespoons butter, melted
1 cup boiling water
24 packages Sweet 'n Low sweetener, or Equal
1 small pkg vanilla pudding mix, Nutrasweet
4 cans sugar-free strawberry soft drink
16 ounces frozen strawberries, sliced*
3 cups skim milk, (or 4 cups)

Blend dry milk powder, butter, water and Equal in blender. Pour into ice cream freezer container. Slowly stir in pudding. Mix well. Slowly mix in soft drink and strawberries. Add milk to fill line. Freeze.


Georgia Peach Homemade Ice Cream
Servings: 32

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:
1. Puree peaches with the sugar and half-and-half in batches in a blender or food processor.
2. 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.
3. 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.



Rum Raisin Ice cream

3/4 cup Raisins
1/2 cup Rum
1 cup Milk
1/2 cup Sugar
2 Eggs
2 cups Cream

Pour rum over raisins, cover, let stand overnight. Warm the milk in a small pan. Whisk the eggs with the sugar in a separate bowl. Slowly add warm milk to mixture continuing to whisk. Pour mixture back in the pan and heat slowly until thickened, stirring constantly (looks like very liquid pudding). Do not boil! Let cool to room temperature, add cream, and chill. Add rum raisins just before the end of the freezing process.

Answer 2

Ice Cream

My dad loved homemade ice cream on a hot summer's day. When we were kids he'd mix us up a gallon to enjoy. The ice cream was so good and there were so many wonderful memories made.

18 servings 2 hours 20 min prep

5 eggs
2 1/4 cups sugar
3 cups cream
3 tablespoons vanilla
1/2 teaspoon lemon extract
1/2-3/4 gallon milk


Beat eggs until light and add sugar.
Mix in cream, vanilla and lemon extract.
Pour into your gallon ice cream freezer.
Fill to instructed level with milk.
Follow manufacture's directions from here on to freeze.

Answer 3

You will need to buy an ice cream maker. They all come with a recipe booklet. It's easy.

Answer 4

these show how to make ice cream without the ice cream maker. it's probably easier and less messy with one, though. kids like to make their own these ways.

Answer 5

take wiped cream and ice and put it in the blender :)

Answer 6

leave him out to melt and he will scream at you to put him back in the freezer...........lol

Answer 7

There are lots of different ways of making ice cream. you can use just sweetened whipped cream with fresh fruit or fruit puree folded into it. It tastes lovely frozen.
Or if you feel like a richer version use a pot of ready bought custard from the supermarket, folded into equal quantities of whipped cream and then add fruit or flavouring of choice...
Or freeze fruit yougurt for a healthier version. I have done all these and they all taste great!

Here are some other basic recipes then some more special ones.

Basic Vanilla Ice Cream

Beat 5 eggs
Add eggs to
3 cups sugar
1 can sweetened condensed milk
2 cups whipping cream
2 pints half and half
2 Tablespoons Vanilla
Add enough milk to fill to line of ice cream canister

Make your ice cream according to the directions of the ice cream maker

You can add any type of fruit or candy bar to this as long as it is finely chopped, otherwise it will
become a hard frozen mass when you make the ice cream.

Vanilla Ice Cream

1 cup heavy cream
1 cup light cream
1/2 cup sugar
3/4 teaspoon vanilla extract
1 pinch salt
Stir until sugar dissolves. Freeze according to ice cream freezer's directions.

Variations:

Chocolate: Add 1/4 cup chocolate syrup or 3 tablespoons of cocoa and 1/8 teaspoon of cinnamon.

Mocha: Add 2 tablespoons instant coffee and 1/4 cup chocolate syrup.

Chocolate Chip: Add 1/4 cup mini chocolate chips.

Peanut Butter: Add 1/2 cup smooth or chunky peanut butter.

Cooked Custard Ice Cream

This is a rich, yummy ice cream that will please the palate and make you proud to serve it. A bit expensive to make, but worth every penny.

12 (yes, twelve!) egg yolks
1 1/2 quarts heavy cream (whipping cream)
1 quart plus 1 cup whole milk (3.5 to 4.0%)
3 cups sugar
1 teaspoon salt
5 Tablespoons pure vanilla extract (not flavoring)

METHOD

Beat egg yolks until they are a lemony color. Set aside.

In a large pot heat cream, milk, sugar and salt until it just begins to make little bubbles around the side of the pan; do not boil. Remove from heat.

Take one cup of hot liquid and pour in a thin, steady stream while stirring eggs furiously to incorporate the hot liquid.

Add egg mixture to ingredients in pan; return to the heat and cook over low medium heat, stirring constantly, until the mixture will coat a spoon.

Remove from heat, cool for ten minutes, then mix in vanilla extract. *(If you use vanilla beans, split the pod and rake the tiny seeds into the mixture before you cook it. Add th e empty vanilla pods, too, then remove after cooking is finished.

Place in refrigerator for about two hours, until mixture is thoroughly chilled. Then use to make ice cream following the instructions for your ice cream maker.

Yield: About a gallon.

French Vanilla Ice Cream

2-1/2 cups milk
3/4 cup sugar
1/4 cup heavy cream
1 vanilla bean, sliced in half lengthwise
6 egg yolks

METHOD

In a heavy saucepan, combine the milk, sugar, cream, and vanilla bean. Bring the mixture to a simmer over medium heat. Remove the saucepan from the heat and let stand 5 minutes. Remove the vanilla bean.

In a bowl, whisk the egg yolks until smooth. Pour half of the hot milk mixture into the egg yolks, whisking constantly. Pour the egg yolk mixture back into the saucepan, whisking until smooth. Bring the mixture to a simmer over medium-low heat, whisking constantly. The mixture will thicken slightly, and coat the back of a wooden spoon. Strain the custard through a fine sieve into a bowl. Cover with plastic wrap and completely chill the custard in the refrigerator. Pour the cold custard into an ice cream maker and process according to the manufacturer's instructions.

Yield: About 1 pint

Here are some other recipes for special occasions...

Ginger Biscuit Roll
Ingredients (10 minute sweet, serves 4):
8 ox / 225g ginger biscuits ½ pt / 300ml cream
Stem ginger, to decorate
Method:
Pout ¼ pt / 150ml cream in a bowl and whip until stiff. Sandwich biscuits together with the cream in a long roll. Place on serving dish and leave in fridge overnight. Next day whisk rest of cream until thick and cover the roll. Decorate with stem ginger. Cut in diagonal slices to serve.

Bombe Princess
Ingredients (serves 6)
3 egg whites 3 oz / 80g sugar
15 fl oz / 450ml double cream 4 pieces ginger preserved in syrup
2 tbs caster sugar 1 lemon, grated rind only
3 tbs kirsch
Method:
Make meringue from egg whites and sugar. Break in small pieces.
Whip cream, chop ginger. Fold in ginger, caster sugar, lemon rind, kirsch and meringue. Lightly oil a cake tin with removable bottom. Spoon in cream mixture. Smooth with a wooden spoon. Cover in foil and freeze. Remove 10 minutes before serving. Accompany with fresh fruit salad.

Brandy Creams
Ingredients:
3 eggs, separated 2 tbs brandy
2 tbs honey 2 tbs lemon juice
2 tbs water 5 fl oz / 150ml double cream
Method:
Blend egg yolks , honey, water, brandy and lemon juice. Whisk whites, whip cream. Fold in mixture. Lightyl oil 7 small ramekins and fill with mix. Freeze. Serve with fan wafers.


Brown Bread Ice cream
Ingredients:
85 g brown breadcrumbs 85g soft dark brown sugar
2 eggs separated ½ dark rum
300 ml double cream 85 g sifted icing sugar
Method:
Mix breadcrumbs and sugar together. Put on a grill pan lined with foil. Grill under a moderate heat 8-10 minutes stirring frequently. Taking care not to let crumbs burn, until caramelised. Break up with a fork.
Whisk egg whites till stiff. Mix egg yolks with the rum and fold into whites. Whisk the cream with the icing sugar till floppy and fold into egg mixture, along with the breadcrumbs.
Either churn in an ice cream maker, or freeze in a shallow container for 4 hours. Remove from freezer 20 minutes before serving to let soften slightly.

.
Chestnut Ice Cream
Ingredients (serves 8):
15 oz / 430g can chestnut purée 1 pt / 600ml whipping cream
6 oz / 170g caster sugar 4 tbs brandy
Method:
Put purée in a bowl and beat with mixer until smooth. Add cream, sugar and brandy. Beat until thick, smooth and standing in peaks. Turn into a plastic container and freeze.
For a more healthy version you can use half whipping cream and half fromage frais.

Have fun!