How do you make ice cream??

Question

I want to make it without an ice cream maker. Homemade!
Thanks!! :)

Are eggs supposed to be in ice cream?? I heard someone say to add eggs...doesn't sound good.. cooked eggs or what?? I might have to eat raw eggs? +___+

Answer 1

I made this in 5th grade and my advice is: Make sure the salt doesn't get into your smaller bag or you'll have salty ice cream and it isn't good!

This is only a vanilla recipe. You can add syrups to flavor it.
Hope this Helps!

Answer 2

Without an ice cream maker, it is going to be difficult because you need to get the temperature below freezing.

What you can do is put your ice cream mixture in a container with fairly straight sides, preferably a metal container, and put that in the freezer. (It would help if you freeze the container first.

You will then need to take the container out of the freezer every 2 to 3 minutes and stir it and make sure you scrape all the frozen mixture off the sides. Keep doing this until the mixture is frozen.

If you don't stir the mixture you will get ice crystals and you won't have very good texture or taste.

As for eggs, if you are making a cooked ice cream mixture, then you can add eggs. Be sure to chill the mixture down before you try to make it.

Answer 3

Eggs are in ice cream--don't worry they're cooked.


Here's a recipe. You need an ice cream machine

Custard base (cream base) recipe
Ingredients:
4 egg yolks, 1/2 pint (250ml) milk, 1/2 pint (250ml) double/heavy cream, 4 oz (100g) sugar or caster sugar, 2 teaspoons vanilla extract (or according to taste)

First of all beat and mix together the egg yolks and sugar until thick. Separately, pour the milk into a saucepan and scald it (bring slowly up to boiling point). Pour the hot milk into the egg yolks and sugar mix whilst continuously stirring. Then pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE. When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool. This is the custard base and one you can use in many other ice cream recipes where you want a rich, creamy ice cream. When the custard base is cold, stir in the cream and then the vanilla extract, then transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions.


Ta-da!

Answer 4

American Ice Cream Recipe

From LoveToKnow Recipes



Ingredients for American Ice Cream Recipe
1 pint milk
2 tablespoons flour
2 tablespoons water
¾ cup sugar
2 egg yolks
1 cup heavy cream
1 teaspoon vanilla
Instructions
Scald the milk, stirring constantly.
Mix the flour and cold water to a smooth paste and add to it slowly the scalded milk, continuing the stirring.
When thickened, cook over hot water for about fifteen minutes.
Add sugar and beaten egg yolks and cook two minutes.
Strain the custard through a fine sieve and, when cold, add the cream and vanilla and freeze.
This makes a smooth, rich cream.
For variation, use dark brown sugar or maple sugar instead of the white sugar.

Answer 5

I got this recipe from a good old farmer named 'Leo'.
Put 3 eggs, 3 cups sugar, vanilla to taste, fruit if desired (3 smashed bananas is super!) and milk (and/or cream or a mixture of both) to the fill line. (Should make close to a gallon when all mixed.) (Use your imagination since you don't have a maker.)
Now, he doesn't cook his eggs, but I mix my ingredients together minus most of the milk so that I don't have to heat the whole pot. Stir together on stove and continue stirring until bubbly hot and like 'custard'.
Cool mixture (That's when I add the rest of the milk.).
At this point, you can put in ice cream freezer and make, or you can put in zip-lock bags. Put that bag in a bigger zip-lock bag with ice and salt in that one. Hand to all the kiddos who are probably waiting desperately for some ice cream, and tell them to shake the bags for several minutes. Tada! Ice cream, exercise, and good, cheap fun with a reward all in one!
P.S. If you happen to goof this up or make too much (not likely!), you can pour the mixture over some old bread or the heels that most kids won't eat nowadays, add some raisins or whatever you've got laying around, throw in a baking dish and toss in the oven for a little while.

Answer 6

Here is a recipe for my favorite ice cream.
1 can of evaporated milk (12oz)
1/2 cup of sugar
1 cup of crushed pineapple
1 large ripe banana mashed
1 teaspoon of vanilla
Place all the ingredients in a bowl. Mix to combine. Put in ice cream freezer per directions.
If you do not have an ice cream freezer, use a zip-lock sandwich bag and a freezer bag. Put about a cup of the ice cream mixture into the sandwich bag. Seal tightly. Put the sandwich bag into the freezer bag fill the bag with ice. Add about 1/8 cup of salt. Shake for about 20 minutes, use a towel because it will get cold. When the ice cream is frozen, take out the sandwich bag and rinse quickly under cold water. Cut a corner off the end of the bag and squeeze out the ice cream.
You can also use two coffee cans. This is really fun! Fill a small coffee can with the ice cream mixture. Put on the lid and use strong tape to seal. Place into a large coffee can. Fill the can with ice and add about 1/4 cup of salt. Tape the large can shut. Roll back and forth on the floor for about 20 minutes to 1/2 hour...depending on the room temperature. Remove the small can and rinse under cold water to remove the salt, open and enjoy!

Answer 7

I have seen it done at the science museum in chatanooga with ice salt and a coffee can inside of a ziploc. it was very soft though. You really do need something to maintain a set speed for an extended period of time.
ther are many recipes that do not need eggs.
by the way you probably eat more raw eggs in other products that you are not aware of. Check mad's recipe emporium for recipes.
http://www.madsrecipes.com/

Chef Tom Morrison c.e.c.

Answer 8

you need an ice cream maker as far as i know. unless u want a frozen block of it. ew. they come with a booklet with a bunch of recipes. we always use half and half, heavy whipping cream, sugar, vanilla. (im pretty sure thats it, i cant find the recipe...) but i am sure the one that we bought has a booklet with a bunch of fun recipes.

you can make sherbet without an ice cream maker. you make the mixture and freeze it. then mash it up, the freeze it again. then take it and put it in a blender, then freeze it one more time. look up some recipes online. watermelon is DELICIOUS!

Answer 9

How do you intend to mix & freeze at the same time?
You will need to make the equivalent of an IC churn.
Possibly a metal container in a bucket of ice & salt.

Egg yolks can be used, mixed with warmed milk perhaps.
Google 'Ice Cream Maker' to get manufacturers.
Some of them have recipes on their sites.

Answer 10

Actually the eggs aren't actually cooked, they're tempered. So brought to room temperature, if you cook them, your ice cream will be chunky.