can anybody tell me how to prepare ice-cream at home?

Question

the last time i prepared ice-cream at home....it did not taste bad...but the ice-cream had icey chips in them!! do i need to add gelatine or castor sugar to avoid those icey crumbs? i add condensed milk...

Answer 1

I have attempted ice-cream many years ago and we used evaporated milk. I think it also contained gelatine and cream and we used to let it half set then beat it again. It was quite nice except a bit "icy" comparted with the creamy ice-cream we buy in the shops. I have see special machines that make ice-cream so maybe you can investigate those as well. I am interested in a new recipe myself so will keep an eye on your answers.

Answer 2

Vanilla Ice Cream Recipe 1
Instructions

1. Pound 1/2 a stick of vanilla, and mix with it 1/2 pound of sugar.
2. Rub it through a hair sieve, and add 1/2 pint of milk and the yolks of 2 eggs.
3. Simmer the mixture over a slow fire for ten minutes, stirring briskly all the time.
4. When cool, add 1 pint of cream and a small pinch of salt.
5. Freeze and mould in the usual way.
6. Time, ten minutes to simmer the custard.

Answer 3

This is a good way to do it... maybe your recipe was different.

Mix 1/4 cup sugar, ½ cup milk, ½ cup whipped cream (half and half), and ¼ teaspoon of vanilla extract or vanilla flavoring in a quart-sized plastic bag.
Secure the plastic bag, making sure that it is sufficiently sealed. A Ziploc© type bag that seals and unseals works best. It is usually best to double-bag the quart-sized bag to prevent leakage.
Take roughly two cups of ice (crushed if possible) and place it into the gallon-sized bag. Ideally, the gallon bag will be roughly half full with ice.
Add ½ to ¾ cup of salt/rock salt/sodium chloride into the gallon-sized bag of ice. Most ice cream makers use rock salt, and it can be purchased in nearly any grocery store. It may be labeled as cubed sodium chloride, which is just a fancy way of saying rock salt.
Take the quart-sized bag that is filled with the sugar, milk, cream, and vanilla and place it in the gallon-sized bag. MAKE SURE THE BAG(S) IS(ARE) STILL SEALED! Do not empty the contents of the smaller bag into the larger.
Gently agitate the bags for about five minutes. It is important that you are mixing the contents of the inner bag, but you don’t want to be so aggressive that you burst the inner bag or cut it on the ice (double-bagging should prevent this).
Use a towel or an old t-shirt to hold the bags as you agitate them; they will be quite cold and might become slippery with accumulated condensation. Consider using gloves or agitating while holding onto the top seal if a towel or similar cloth is not available.
Agitate for about 10-15 minutes—in this amount of time the contents of the quart (smaller) bag should start to turn into solid ice cream.
Remove the smaller bag, open it up, and grab a couple of spoons! You are ready to eat some home-made ice cream. Making ice cream is so easy that you can even do it in a total brain freeze. Dig in!

Tips [edit]If you can, use larger salt crystals (e.g. rock salt). Larger salt crystals take more time to dissolve in the water around the ice, which allows for even cooling of the ice cream.
If you prefer a lower calorie ice cream that is not as rich, use milk instead of heavy cream and artificial sweetener instead of sugar.
The described method will make a small amount of ice cream, about enough for two people to enjoy. Experimenting with other methods can allow you to make a larger quantity. Try using two coffee cans of different sizes instead of plastic bags.
One can now buy a ball that doubles as an ice cream maker, allowing you to make ice cream while playing catch.
Flavor combinations are almost limitless. Chocolate syrup is a basic option. Don’t be afraid to add your favorite fruits or nuts! Various flavor extracts that are available in your grocery store's baking section can lead to more exotic variations. Try combining mint extract with chocolate, or adding small chocolate chips.
If you use blueberries, crush them first. Whole blueberries will become little rocks rather than mixing nicely with the ice cream.



Warnings [edit]The reaction between the salt and the ice will cause the bag to become extremely cold. Make sure not to handle the bag for extended periods of time with bare skin.
Homemade ice cream is so good and so fun to make that you might find yourself eating sundae after sundae, and cone after cone.


Things You'll Need [edit]1/2 cup milk
1/2 cup whipped cream (heavy cream, half and half)
1/4 cup sugar
1/4 teaspoon vanilla or vanilla flavoring
1/2 to 3/4 cup sodium chloride (NaCl) as table salt or rock salt
2 cups ice
1-quart plastic bag (A Ziploc© type bag with a sealable top works best)
1-gallon plastic bag (A Ziploc© type bag with a sealable top works best)
Measuring cups and spoons
Cups and spoons for eating your treat!

Answer 4

If you go to www.foodnetwork.com you will find all the receipes you need.

Answer 5

Banana Ice Cream
Yield: about 1 quart

6 (approximately 2-1/4 pounds) ripe bananas
1 tablespoon fresh squeezed lemon juice
3/4 cup light corn syrup
1 vanilla bean, scraped
1-1/2 cups heavy cream

**Special Equipment: Ice Cream Maker

Place bananas in freezer and freeze overnight. Remove bananas from freezer and allow to thaw for 45 minutes to 1 hour. Peel bananas and place in bowl of food processor along with the lemon juice. Process for 10-15 seconds. Add corn syrup and vanilla bean seeds and turn processor on. Slowly pour in the heavy cream. Process until smooth.

Chill mixture in refrigerator until it reaches 40ºF. Transfer the mixture to an ice cream maker and process according to the manufacturer's instructions. Place mixture in an airtight container and freeze for 3-6 hours before serving.

------------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.
Serving Size: 32.

-----------------Easy Homemade Chocolate Ice Cream

Yield: 6 Servings

1 cn (14-oz.) EAGLE (R) Brand
-Sweetened Condensed Milk
-(not evaporated milk)
2/3 c Chocolate-flavored syrup
2 c (1 pt.) Whipping cream,
-whipped

In large bowl, stir together sweetened condensed milk and syrup. Fold
in whipped cream. Pour into aluminum foil-lined 9x5-inch loaf pan;
cover. Freeze 6 hours or until firm. Scoop ice cream from pan or
remove from pan, peel off foil and slice. Return leftovers to
freezer. Makes about 1-1/2 quarts.

VARIATIONS

---Coconut Almond: Omit chocolate syrup. In large bowl, combine
sweetened condensed milk, 2 tablespoons water, 2 egg yolks and 4
teaspoons vanilla extract. Fold in whipped cream with 1/2 cup
toasted flaked coconut and 1/2 cup toasted slivered almonds.

---Coffee: Omit chocolate syrup. In large bowl, combine sweetened
condensed milk, 1 tablespoon instant coffee dissolved in 2
tablespoons water, 2 beaten egg yolks and 4 teaspoons vanilla
extract. Fold in whipped cream.

---French Vanilla: Omit chocolate syrup. In large bowl, combine
sweetened condensed milk, 2 tablespoons water, 2 beaten egg yolks and
4 teaspoons vanilla extract. Fold in whipped cream.

---Lemon: Omit chocolate syrup. In large bowl, combine sweetened
condensed milk, 2 tablespoons REALEMON (R) Reconstituted Lemon Juice,
1 tablespoon grated lemon rind and few drops yellow food coloring
[I'd omit-ig]. Fold in whipping cream.

---Mint Chocolate Chip: Omit chocolate syrup. In large bowl, combine
sweetened condensed milk, 2 teaspoons peppermint extract, 3 to 4 drops
green food coloring and 2 tablespoons water. Fold in whipped cream
and 1/2 cup small dark chocolate-flavored baking chips.

---Mocha: Dissolve 1 tablespoon instant coffee in 1 teaspoon hot water;
combine with sweetened condensed milk and chocolate syrup. Fold in
whipped cream.

---Raspberry: Omit chocolate syrup. That 1 (10-ounce) package frozen
raspberries in syrup. With blender, blend until smooth. In large bowl,
combine raspberries and sweetened condensed milk. Fold in whipped
cream.

---Strawberry: Omit chocolate syrup. Thaw 1 (10-ounce) package frozen
strawberries in syrup. With blender, blend strawberries until smooth.
In large bowl, combine strawberries and sweetened condensed milk.
Fold in whipped cream.

---Peanut Butter: Omit chocolate syrup. In large bowl, combine
sweetened condensed milk, 2 tablespoons water, 2 beaten egg yolks and
1/2 cup peanut butter. Fold in whipped cream.

---Peppermint Candy: Omit chocolate syrup. In large bowl, combine
sweetened condensed milk, and 4 teaspoons vanilla extract. Fold in
whipped cream and 1/4 cup crushed hard peppermint candy.

---Peach: Omit chocolate syrup. Drain 1 (16-ounce) can peaches. With
blender, blend until smooth. In large bowl, combine peaches, sweetened
condensed milk, 3 beaten egg yolks and 1/2 teaspoon almond extract.
Fold in whipped cream.

---Butter Pecan: Omit chocolate syrup. In small saucepan, melt 2
tablespoons butter; stir in 1/4 cup chopped pecans. In large bowl,
combined sweetened condensed milk, 2 beaten egg yolks, 1 teaspoon
maple flavoring and buttered pecans. Fold in whipped cream.