Article: Homemade Ice Cream
Archived on 07/20/2009
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.
Vanilla Ice Cream
You'll need: 3 eggs, with the egg whites and yolks separated, 1/2 cup honey, 4 cups light cream, and 2 teaspoons vanilla extract.
- In a medium size bowl beat the yolks until smooth. Gradually add honey, beating until well-blended and thick. In a different small bowl beat the egg whites until stiff, stir beaten whites in with the yolk and honey.
- Then add the cream and egg mixture together in a saucepan, cook on medium heat, stirring constantly for 15 minutes.
- Stir in vanilla extract, and either process in an ice cream maker or just freeze in a bucket container overnight. Serve with an ice cream scoop.
This ice cream is rich, creamy, natural, and very healthy I'm sure you'll enjoy it.
About The Author:
For more great recipes go to: http://hop.clickbank.net/?workgirl15/vjjepub (06/23/2005)
By ThriftyFun
RE: Homemade Ice Cream
I've mixed condensed milk and cream cheese until smooth and froze it. It was so good, creamy and rich! (08/28/2006)
By Meredith
RE: Homemade Ice Cream
I'm wondering why sometimes my electric ice maker sometimes takes 20 minutes to freeze a recipe and sometimes (using same amount of salt/ice) it will not freeze hard in an hour. Someone mentioned the amount of sugar might be the problem, but I use the same recipe each time. (08/04/2007)
By Rae
Report Spam or Abuse
Recipe: Homemade Ice Cream
Archived on 07/20/2009
Ingredients
- 8 cups milk, divided
- 6 eggs, separated
- 3 cups sugar, divided
- 3 Tbsp. cornstarch
- 1/4 tsp. salt
- 2 tsp. vanilla extract
- 2 cups whipping cream
- Maraschino cherries (optional)
Directions
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
Report Spam or Abuse
Recipe: Homemade Ice Cream
Archived on 07/20/2009
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:
- 1 - 14 oz. can of evaporated milk
- 1 Tbsp. of vanilla flavor
- 1 1/2 pint of Half and Half (found in dairy section)
- 1 cup of fruit (peaches/strawberries/none if you want vanilla)
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
Report Spam or Abuse
Recipe: Homemade Ice Cream
Archived on 07/20/2009
Easy and simple ingredients.
- 1 can condensed Milk
- 600 ml. cream (about 20 oz.)
- 2 tsp. vanilla extract
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. Enjoy!
By John from Tasmania, Australia
Report Spam or Abuse
Request: Homemade Ice Cream Advice
Archived on 07/20/2009
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
Feedback:
RE: Homemade Ice Cream Advice
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)
By Amy
RE: Homemade Ice Cream Advice
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)
By Carla
RE: Homemade Ice Cream Advice
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)
By Rebecca
RE: Homemade Ice Cream Advice
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)
Report Spam or Abuse
|
