Separate eggs. Beat whites until stiff; then beat yolks. Add sugar and sweetened condensed milk. Fol in beaten egg whites. Add cream, milk and flavoring. Freeze. Makes 1 1/2 gallons.
For 1 gallon only: 4 eggs 1 1/2 cups sugar 3 cups cream 1 1/2 tsp. vanilla 1/2 tsp. lemon flavoring Mix just like the first recipe.By Robin from Washington, IA
Optional: Fruits, nuts, crushed cookies, candies, etc. You can also vary flavors by subsituting part of the vanilla with other flavors.
Soak 2 envelopes Knox gelatin in 1/2 cup cold water. Heat 2 cups milk just to boil point. Remove from heat, add gelatin mixture. Add sugar, vanilla and salt. Cool mixture, then add 2 cups cream.
Freeze in electric 1 gallon ice cream maker. (It will only be half full, but will whip up and expand to make 1 gallon.) Transfer to a freezer safe container with an air tight lid and store in freezer.
The gelatin is the key to the softness.
By MSDoc from USA
Add instant pudding to milk and beat in egg, adding the powdered sugar a little at a time to blend together. Add in whipping cream and half and half, mixing all the time. Stir in vanilla. Pour into freezer can that has been chilled (just stick it empty,into the refrigerator or freezer for a few hours). Follow ice cream freezer directions. Use rock salt and plenty of ice in layers to the top of the freezer. Be sure NOT to get salt in the top of the freezer.
After the ice cream is firm, take out the paddle, replace the lid , cover with ice and layers of newspapers and dish towels for an hour or two to harden. You can put left overs in freezer containers. Enjoy!
| Servings: | Depends on how big they are and how many want "seconds". |
| Time: | 20-30 Minutes Preparation Time cranking time? electric about 30-45 Minutes Cooking Time |
Source: DH's mom
Mix well and pour in Ice Cream freezer. Follow instruction on your maker. When the ice cream is done pile more ice and rock salt on top of freezer and cover with several sheets of newspapers and a terry towel to hold in the cold for about 15-20 minutes to have firmer Ice Cream.
For other flavors try using 1 Tbsp. vanilla and 2 - 3 Tbsp. of whatever flavor extract you are making.
Add fresh fruit peach, strawberry, banana, cherries etc.
Chocolate pudding with a tablespoon of cocoa powder. (Mix with just enough hot water to dissolve lumps. Cool before adding to mix.) Mix in mini chocolate chips or chopped brownies after the ice cream is done. You can use crushed peppermint candies, chopped nuts and syrups, fudge toppings. Also warm up jelly - jam as a fast topping. Now you can get the sugar free syrups used in coffee shops to flavor coffee/tea/soda. Smart N Final has the best prices on them.
By Great Granny Vi from Moorpark, Ca.
Mix together well and pour into freezer and CRANK! Let stand in freezer for about 15-20 minutes to firm up.
By Great Granny Vi from Moorpark, Ca.
In ice cream freezer container, combine all ingredients; mix well.
Follow freezer instructions. Freeze leftovers.
Vanilla Ice Cream: Omit fruit and food coloring. Decrease half and half to 2 cups; add 2 cups unwhipped whipping cream. Increase vanilla to 2 Tbsp. Proceed as above.
By Great Granny Vi from Moorpark, Ca.
Ingredients
Directions
Beat together eggs and sugar. Add remaining ingredients and mix well. Pour into ice cream maker and freeze according to manufacturer's directions.
Ingredients
Directions
Mix dry ingredients; add margarine and blend over low heat. Add milk and boil 10 minutes. Watch carefully that the mixture does not scorch. Cool. Add vanilla.
By Robin from Washington, IA
Directions
Beat together eggs, yolks, salt, and 1/2 of the sugar. Heat remaining sugar, milk, and cream, stirring until sugar is dissolved and bubbles form around the edge of the pan. Pour 1/2 the cream mixture into the egg mixture in a stream, whisking constantly.
Add egg mixture to remaining cream mixture. Cook until the mixture coats the spoon. Pour mixture into a bowl and put the bowl into a large ice cream freezer according to manufacturer's directions. Place in an airtight container and freeze until solid.
By Robin from Washington, IA
By Robin from Washington, IA
How do you make ice cream?
AMANA.S.H. from INDIA
By Jill from Iowa (Guest Post)03/30/2007SIMPLEST WAY!
Purchase an electric icecream machine that comes with gel - filled freezable bowls. (I have one made by Cuisinart. About $40.oo American.) Comes with recipes. You just pre-freeze your bowl. Mix together ingredients, dump mixture into frozen bowl and turn on machine. 20 mins. later you have homemade icecream! (No need for ice or rock salt, or churning.) SUPER EASY! SUPER YUMMY!!!
I would like to have a recipe for a low fat ice cream to make in the Kitchen Aid ice cream maker attachment. Can anyone help me? I would really appreciate it.
By Carolyn M
By sleepycreek01/14/2012Raspberry Butter-milk sherbert
2 cups fruit fresh or frozen
1 cup sugar
2 cups buttermilk
1 tsp vanilla extact
Mix together in blender or food processor
The original recipe came from Southern Living Mag about a million years ago. I use powdered buttermilk because I never have any fresh in my fridge. We use this in a cruisanart ice cream maker so I don't know how it will work in anything else. Anne from North Carolina
How long does it take to make homemade ice cream?
By Dede
By breezyranch04/27/2011We make ice cream in our electric ice crean maker a lot. It usually takes around twenty minutes for the ice cream to make. It is usually the right consistancy, but will get firmer if kept cold in the ice water (water that forms as ice melts).
I make a lot of ice cream and it is really yummy, but it is always hard to scoop out of the plastic container therefore sometimes splitting the container. I know there is a secret to soft ice cream, so could anyone tell me how to make my ice cream soft?
By R Farrow
By doc02/03/2012For soft ice cream like Dairy Queen:
Soak 2 envelopes Knox gelatin in 1/2 cup cold water. Heat 2 cups milk just to boiling point. Remove from heat, add gelatin. Add 2 cups sugar, 2 t vanilla, 1 t salt. Cool mixture, then add 2 cups cream. Freeze in electric 1 gallon ice cream maker. It will only be half full, but will whip up and expand to make 1 gallon. The gelatin is the key to the softness.
First I want to say thank you to the person who had the recipe for homemade ice cream that uses 1/2 and 1/2 and whipping cream and sweetened condensed milk, wonderful, wonderful. LOVE THIS RECIPE. What I want to know is, how do I go about making it chocolate ice cream? This stuff gets hard like store bought, I gave a small amount to the owner of our grocery store, and she could not believe it got hard. She said she loved the flavor. So, what do I put in this to make it chocolate? So as I said before, thank you my lifesavers.
Jamish from Ransom
By msburny
By PaulaK
By Di
Chocolate Ice Cream
1 can sweetened condensed milk
1 8 oz. container Cool Whip
1/2 cup sugar
2 eggs
1/2 gallon chocolate milk
Combine condensed milk sugar and eggs. Mix well. Blend in Cool Whip. Add chocolate milk and stir. Pour into ice cream freezer and freeze according to manufacturer's instructions. (07/03/2007)
By Ice Cream Queen
By kddid
By
By Lynn Beth
I have only tasted and loved, but never have made, homemade ice cream in a maker before. Does anyone know how to prevent that quick-melting drawback homemade ice cream has? Also, I want to use organic ingredients. Does anyone see any drawback to that? I know it can be frozen quickly in the fridge, but I remember it melting before it got to my bowl. What did my family do wrong so I might improve upon it? Any guaranteed recipes and techniques? God bless all ice cream lovers!
Lynda from TX
By Amy
By Carla
By Rebecca
If it is not coming out soft-serve consistency from the machine, then try chilling the mixture in the fridge BEFORE adding it to the machine. Also, if using ice and salt you may need more rock salt.
If using a pre-freeze gel canister, especially an inexpensive model, you may just need to upgrade your machine. Machines with compressors in them are the absolute best but expensive. In my opinion, though, a bucket style using ice and rock salt is superior to a gel-can.
As Amy mentions, the hand, or electric cranked ice/salt types can also harden right in the maker. Just make sure there is plenty of hard (unmelted) ice and cover the unit with newspaper or towels for a couple of hours. Perfect!
good luck! (10/01/2008)
Homemade Ice Cream
By Beth Scot
Have you ever wondered if there was a healthful alternative to the sugar and preservative filled ice cream you buy in the supermarkets? If you have or if you would truly like to try homemade ice cream then this is for you. I have a recipe for vanilla ice cream, that will knock your socks off when you taste it.
The first thing you need to know is how to make your own 100% healthy and natural vanilla extract. You might buy this from a good quality store if you can find an unadulterated brand. To make your own you'll need about a quart of milk, a vanilla bean (available at most health food stores), and a teaspoon of honey. You put the milk in a saucepan and heat on high while you slice the vanilla bean lengthwise and in half.
Then put the halves of the vanilla bean into the milk. Boil for around 15 to 20 minutes, then cook on medium heat for a half hour or until the milk has a thin sheet of film on top.
Stir the mixture constantly as it cooks to prevent burning. Cool the extract and freeze in a plastic bottle or container. This extract will last you for quite awhile since recipes call for only a few teaspoons each. You should-if you plan to make the ice cream anytime soon- save a cup of the extract in a container in your refrigerator. Whenever you want to make more ice cream just get the extract out of the freezer and thaw in the refrigerator until a few tablespoons or so are thawed, then refreeze the rest before it thaws out.
Now I'll give you my vanilla ice cream recipe, follow the instructions carefully and you'll get wonderful results.
About The Author:
For more great recipes go to: http://hop.clickbank.net/?workgirl15/vjjepub (06/23/2005)
By ThriftyFun
By Meredith
By Rae
In a large saucepan, bring 6 cups milk to a boil over medium heat. Remove from heat and set aside. In a mixing bowl, beat egg YOLKS; add remaining milk and mix well. Combine 2 cups sugar, cornstarch, and salt; gradually add egg mixture.
Add this to hot milk and bring to a boil. Cook and stir for 2 minutes or until slightly thickened. Pour into a clean bowl and set aside. Beat egg whites until soft peaks form, gradually add remaining sugar, beating well after each addition. Beat this until stiff peaks form. Fold into warm milk mixture. Beat in vanilla and cream until well mixed. Refrigerate at least 5 hours or overnight. Freeze in an ice cream freezer according to manufacturer's directions. Garnish with cherries if desired. YIELD: 3 1/2 Quarts
By Sharon, KY
This is a recipe for quick, but great Homemade Ice Cream that can be used with any electric or manual ice cream maker.
Fill container with the following:
Close container and add ice and let the ice cream maker do the rest. Comes out great every time and is great with cake! Guaranteed the best ever.
By Anitra
Whip together well. Then line a casserole dish with plastic wrap enough to cover top as well, and freeze. It will be the best, creamiest homemade ice cream you have ever eaten.
How do I make homemade vanilla ice cream?
I grew up on this stuff! We had it all spring and summer almost every weekend. Definitely a family favorite, especially my dad!
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Making Ice Cream Without Heavy Whipping Cream