homemade ice cream recipes?

Question

Have any recipes that you've used to make ice cream that you swear by? Would you like to share =]

Answer 1

Almond Gelato
Makes about 1 quart (can be doubled to make ½ gallon)

2 3/4 cups whole milk
1/4 cup heavy cream
One (7 oz) tube almond paste (found in the baking aisle--should be soft and moist)
2/3 cup sugar
5 large egg yolks, room temperature
½ tsp real almond extract (not imitation)
1/4 tsp salt

1. Heat the milk and cream in a medium saucepan set over medium heat until tiny bubbled fizz around the pan's inner rim. Adjust the heat so the mixture stays this hot but does not come to a boil.

2. Place the almond paste and sugar in a large food processor fitted with the chopping blade; process until the texture of find sand, about 1 minute. Stop the machine, add the yolks all at once, and process until light and thick, about 2 minutes. (note: if you don't process enough, the end result will taste grainy from the almond paste--still delicious, but a weird texture.)

3. With the machine running, dribble in about half of the hot milk mixture through the feed tube; process until smooth. Then whisk this mixture back into the pan with the remaining hot milk mixture. Instantly reduce the heat to very low--if you have electric burners, place the pan on a second burner just now set on low. Cook slowly, stirring all the while, until the mixture thickens to the consistency of wet but smooth pancake batter and can coat the back of a wooden spoon, a little less than 2 minutes. Strain through a fine mesh strainer into a clean bowl to get rid of any extraneous bits of scrambled egg (and almond paste debris); stir in the almond extract and salt. Refrigerate until cold, for at least 4 hours, or overnight.

4. Just before making the gelato, place the almond custard and your ice cream maker's dasher, if possible, in the freezer to shock them extra cold, for nor more than 10 minutes. (we're trying this on our second batch which is being made tonight and tomorrow--it took a long time for this gelato to set up the first time.)

5. Freeze the custard in your ice cream machine according to the manufacturer's directions. Serve at once--or transfer to a large container or several smaller containers, seal tightly and store in the freezer for up to one 1 month. Soften at room temperature for up to 10 minutes before serving.

--The Ultimate Frozen Dessert Book
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Peach Ice Cream

6-8 cups of peaches. Place them in a boiler and add enough water to cover the bottom. Add your sugar to this pot also. I only use 2- 2 1/2 cups sugar( my ice cream is not too sweet...)...other recipes may call for more sugar... Simmer until peaches are tender. Stir in 2 tsp vanilla. Cool completely and chill.

When ready to make ice cream add peach mixture and enough cream and/ or milk to the fill line and churn away. ( I used 3 pints heavy cream and the rest whole milk) You may use part cream and part canned milk. OR you may use a can of Sweeetned condensed milk for part of the milk and sugar.
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Vanilla Ice Cream, No-Cook

•2 eggs
•1¼ cups white sugar
•¼ teaspoon salt
•3 cups milk
•1½ cups evaporated milk
•1 Tbsp. vanilla extract
•½ cup water

Beat eggs until foamy. Whisk in sugar until thickened. Gradually whisk in salt, 6 cups milk, evaporated milk, vanilla and water. Pour into freezer canister of ice cream maker. Fill to fill line with remaining milk if necessary. Freeze according to manufacturers' directions. Yield: ½ gallon (Divide recipe in half for use in Donvier Ice Cream Maker.)

Answer 2

Homemade Ice Cream - Chocolate Ice Cream Ice Cream Recipe 1 - Using Real Milk Chocolate
Ingredients:
5 egg yolks, 1 pint (500ml) milk, 1/2 pint (250ml) double/heavy cream, 2 oz (50g) sugar, 150g (6 oz) milk chocolate cut into small squares.

Create a custard base and at the point where you remove the saucepan from the heat, carefully drop in the squares of real chocolate. Stir to allow to melt and then leave the custard to cool. Then chill the custard until it's really cold. Once chilled, mix until slushy. Add the cream (whipped) and make sure it mixes in well. Transfer the mixture in an ice cream maker and freeze according to the manufacturer's instructions.

Answer 3

Blueberry Cheesecake Ice Cream

PREP TIME 25 Min
COOK TIME 10 Min
READY IN 35 Min


INGREDIENTS
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
1 1/4 cups fresh or frozen blueberries
1 tablespoon lemon juice
GRAHAM CRACKER MIXTURE:
2 1/4 cups graham cracker crumbs
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
ICE CREAM:
1 1/2 cups sugar
1 (3.4 ounce) package instant cheesecake or vanilla pudding mix
1 quart heavy whipping cream
2 cups milk
2 teaspoons vanilla extract


DIRECTIONS
In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.
In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15-in. x 10-in.x 1-in. baking pan. Bake at 350 degrees F for 10-15 minutes or until lightly browned. Cool completely on a wire rack.
In a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps).
Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze.

Answer 4

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