Making your own ice creams gives you endless flavor possibilities. There are a number of different methods and devices for making homemade ice cream. This is a guide about making homemade ice cream.
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
For 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.
From the early 1950's. It doesn't require cooking.
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
This is similar to the ice-cream my grandmother made except she put fresh peaches that had been peeled, cut up and left "sugaring" in the refrigerator all night. It was the best ice-cream I've ever tasted.
Thanks for sharing.
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.
It is the sweetened condensed milk. ;-)
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.
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...
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...
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
Suggest you go to www.google.com & type in "low fat ice cream recipes". I found these 2 sites right immediately:
How do you make ice cream?
AMANA.S.H. from INDIA
My favorite is peach ice cream. I have one of those 20 dollar machines from Walmart and have made it twice. HOWEVER, you have to buy a lot of rock salt and ice to get it going. I have a gift certificate to William Sonoma that I am going to use to buy this freezer ball contraption that you store in the freezer and then when ready put your ingrediants in it and makes it quickly.
How long does it take to make homemade ice cream?
We 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).
Combine first 3 ingredients in large bowl, mixing well. Add cream and chocolate syrup. Combine pudding mix with 2-3 cups milk in bowl. Add to cream mixture. Pour into 1 1/2 gallon ice cream freezer container. Add salt, vanilla and pecans.
Mix together well and pour into freezer and CRANK! Let stand in freezer for about 15-20 minutes to firm up...
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...
I grew up on this stuff! We had it all spring and summer almost every weekend. Definitely a family favorite, especially my dad!
Scald milk. Beat eggs; add sugar and beaten eggs to milk. Cook over low heat about 5 minutes (until mixture coats spoon). Cool overnight if possible, then add Pet milk and vanilla. Add enough milk to fill freezer about 3 inches from top. Freeze.
By Robin from Washington, IA
How do I make homemade vanilla ice cream?
By toolipps from Orlando, FL
http://www.videojug.com/film/how-to-make-vanilla-ice-cream or search for your question, good luck. (08/29/2009)
Beat eggs in a large bowl. Add sugar, stir until thoroughly mixed. Add canned milk, water and vanilla flavoring. Add some milk while mixing. Pour mixture into Ice Cream canister. Add milk to canister to the FILL line inside of canister.
Put canister into freezer. Layer ice, rock salt, ice, etc. Keep adding ice and salt as freezer is running as the ice will melt some. When motor slows and then stops - you've got Ice Cream!
Here is a quick and easy vanilla ice cream recipe that my kids like.
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
I'm not sure about the organic ingredients but I use 2% milk and a friend uses 1%, so you may not have any problem switching to the organics. We hand crank ice cream almost every weekend. When we've determined that it's done, we leave it sit for about ten to 15 more minutes in the ice bucket. That last sitting helps to harden it up very well. (09/28/2006)
Store bought ice cream sometimes contains gelatin so it doesn't melt the same as home-made. They also have high powered churns and freezers that don't freeze quite the same as home-made. Raw goats milk makes fantastic ice cream. I know a lady that makes coffee flavored goat's milk ice cream that taste like Starbucks frozen coffee. Play around with your freezing time and different flavors (like instant coffee!) and see if you don't like it better. (09/28/2006)
I used organic heavy cream and my ice cream never hardens in while turning. Is this the reason? I placed it in the freezer to see if I can save it, but it looks like milk. (06/25/2007)
I always use organic ingredients and it turns out great. As for getting firm ice cream, it should come out of the maker like a firm-ish soft-serve. Then freeze in your freezer, airtight, for 2-4 hours for perfect texture (or eat soft out of maker).
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)
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.
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.