Home-made Ice Cream
MoveCloseDeleteAdmin

TV ClubHouse: Archives: Home-made Ice Cream

Cathie

Thursday, July 03, 2003 - 02:12 pm EditMoveDeleteIP
I'm planning to make home-made ice cream for the 4th of July. Does anyone have a good recipe???

Weinermr

Thursday, July 03, 2003 - 02:59 pm EditMoveDeleteIP
I have some really good recipes, but they are at home, and I won't be there for a few more hours.

In one of the Super Bowl 2002 threads I posted a really delicious cinnamon ice cream recipe. I'll look for it when I get home.

I also have a really delicious french vanilla ice cream recipe. I have others. If you're interested, I'll post them later.

(Although I suspect others will come up with some pretty good recipes in the interim.)

Texannie

Thursday, July 03, 2003 - 03:22 pm EditMoveDeleteIP
Homemade Ice Cream
Mix 1 quart heavy cream with 1 cup sugar (or sugar substitute). Add 3 Tblsp.
vanilla. Churn mixture in ice cream freezer until it is solid. That's it.
You can use part cream, and part half and half, and/or milk. I usually use 1
pint cream, some half and half, and some 2% milk. It depends on how creamy you
want it. I don't like a real creamy taste. To make strawberry or peach, crush
the fruit, add a teaspoon of lemon juice and an extra half cup of sugar
(substitute). If you use the fruit, it's best to use all cream because of the
water in the fruit.

Weinermr

Thursday, July 03, 2003 - 03:23 pm EditMoveDeleteIP
See what I mean?

Squaredsc

Thursday, July 03, 2003 - 03:24 pm EditMoveDeleteIP
makes a note that weinermr is posting about ice cream.

Texannie

Thursday, July 03, 2003 - 03:33 pm EditMoveDeleteIP
Does anyone know how to make my recipe WITHOUT an ice cream maker??????? LOL

Weinermr

Thursday, July 03, 2003 - 03:40 pm EditMoveDeleteIP
makes a note that Square is making notes

Grannyg

Thursday, July 03, 2003 - 04:10 pm EditMoveDeleteIP
just watching square and weinermr

Squaredsc

Thursday, July 03, 2003 - 04:38 pm EditMoveDeleteIP
makes note that granny is watching weinermr making note of me watching him

Weinermr

Thursday, July 03, 2003 - 04:39 pm EditMoveDeleteIP
runs out of note paper, then runs out of thread

Texannie

Thursday, July 03, 2003 - 04:39 pm EditMoveDeleteIP
Well, could all ya'll that are watching answer my question???? harumpf!

Squaredsc

Thursday, July 03, 2003 - 04:44 pm EditMoveDeleteIP
hmmm a lil testy aren't we. see that dominant personality can come out.

sorry i don't cook so no recipes from me.

Weinermr

Thursday, July 03, 2003 - 04:44 pm EditMoveDeleteIP
Texannie, all you have to do is pour the ice cream mixture into a freezer proof container. Stick it in the freezer for a couple hours. Take it out and stir it, just a little bit. Put it back in the freezer. Take it out in another half an hour. Stir it some more. Put it back for another half hour. Stir. Keep doing that until it gets too hard to stir, and let it freeze.

It should be delicious that way.

Texannie

Thursday, July 03, 2003 - 04:46 pm EditMoveDeleteIP
Well, the queen is not used to being ignored!!! Lot of good my title seems to be doing me! LOL
Thanks Weinermr, must have been having a blonde moment...never occured to me to put it in the freezer!

Cathie

Thursday, July 03, 2003 - 05:45 pm EditMoveDeleteIP
Thanks for the recipes--I would like yours, too Weinermr if you have a chance to post them.

Weinermr

Thursday, July 03, 2003 - 09:13 pm EditMoveDeleteIP
Cathie, here is the Cinnamon Ice Cream recipe. It tastes wonderful with hot apple pie.

Cinnamon Ice Cream

4 cups half-and-half
1 cup sugar
Pinch salt
5 egg yolks
2 teaspoons cinnamon

In a nonreactive saucepan, combine the half-and-half, sugar, and salt, over medium heat. Bring the mixture to the boiling point and scald it. Remove from the heat.

Beat the egg yolks and cinnamon in a bowl. Add the half-and-half mixture, about 1/4 cup at a time, to the beaten eggs, whisking in between each addition, until all is used. Pour the mixture back into the saucepan, and cook, stirring, over medium heat, for 2 to 3 minutes, or until the mixture becomes thick enough to coat the back of a spoon. Remove from the heat and cool completely. Pour the mixture into an ice cream machine, and follow the manufacturer's instructions.

Yield: about 1/2 gallon

Weinermr

Thursday, July 03, 2003 - 09:36 pm EditMoveDeleteIP
Cathie, I’ve made this ice cream recipe many times over the years, either vanilla or with various flavors, and it always gets raves. Of the variations below, I’ve made the vanilla, butter rum, Crème de Menthe, Peach, and Strawberry. I’ve also doubled the recipe, and had good results too. You’ll really like it.

Basic Recipe (French Vanilla)

3 cups milk, scalded
4 egg yolks, slightly beaten
3/4 cup granulated sugar
1/4 teaspoon salt
1 1/2 cups heavy cream
1 tablespoon vanilla extract

1. Beat sugar, salt, and egg yolks. Slowly stir in the scalded milk.
2. Pour the entire mixture into the top of a double boiler and cook over water until the mixture coats a wooden spoon.
(Note: I’ve cooked this many times directly over the heat (carefully) without using a double boiler, and it’s come out fine as long as you’re careful not to burn it.)
3. Cool. Strain if necessary. Do not chill.
4. Warm cream to the same temperature as the custard. Add vanilla.
5. Freeze in an ice cream freezer, using 3 to 1 mix of ice to rock salt, or using manufacturer’s directions. Ice cream should be frozen slowly to insure a fine grain.

Butter Rum Ice Cream
1. Melt 2 tablespoons sweet butter and combine it with 2 tablespoons dark rum.
2. Add to the cream ust as it begins to stiffen.

Banana Ice Cream
1. Mash 5 ripe bananas well.
2. Add them to the cream when it begins to stiffen.

Burnt Almond Ice Cream
1. Use 1/2 teaspoon almond extract instead of vanilla.
2. Add 1 cup almonds, blanched, toasted, and chopped, to the cream as it begins to stiffen.

Chocolate Ice Cream
Melt 5 squares of bitter chocolatge with the 3/4 cup of granulated sugar and proceed as for the vanilla ice cream.

Crème De Menthe Ice Cream
1. Add 4 drops of green vegetable coloring to the cooled custard.
2. Add 1/2 cup crushed peppermint candy and 2 ounces of Crème de Menthe to the cream as it begins to stiffen.

Peach Ice Cream
1. Combine 2 cups of crushed peaches and 3/4 cup granulated sugar and allow to stand overnight.
2. Add to the cream as it begins to stiffen.
3. May also add 1 tablespoon peach brandy

Pistachio Ice Cream
1. Scald 3/4 cup of pistachio nuts in the milk. Drain the nuts and set them aside.
2. Add 4 drops of green food coloring to the custard before adding the cream. Omit the vanilla extract.
3. Toss the nuts into the freezing cream when it begins to stiffen.

Strawberry Ice Cream
1. Combine 1 cup of crushed strawberries and ½ cup granulated sugar and allow to stand overnight. (You don’t have to let it stand that long, though the longer the better, but at least an hour.)
2. Add to the cream as it begins to stiffen.

Tutti Frutti Ice Cream
1. Marinate 1/2 cup crushed pineapple (drained), ½ cup crushed peaches, 1/2 cup crushed raspberries or strawberries, and 1/2 cup assorted glazed fruits in 1/2 cup Maraschino liqueur overnight.
2. Add to the cream as it begins to stiffen

Monkeyboy

Thursday, July 03, 2003 - 10:30 pm EditMoveDeleteIP
Texannie, I dont know if this helps, its kinda stupid. But in Chemistry when we made homemade ice cream, We used those metal coffee cans, put the contents in the can and rolled the can back and forth on the floor for like 10 minutes. It worked really good and obviously it takes two people to roll the can to each other. :)

If someone already posted this, you have permission to slap me. Im too lazy to read.

Cathie

Friday, July 04, 2003 - 01:35 am EditMoveDeleteIP
Thank you, thank you, thank you, Weinermr!!! I'm blocking and copying them to my recipe file! :)

Cathie

Friday, July 04, 2003 - 01:39 am EditMoveDeleteIP
Monkeyboy, we used to do that in Girl Scouts. We had the ice cream mix in a coffee can which was placed in a larger can with room for ice and salt between the cans. Lots of rolling and lots of fun (we were easily entertained in those days, lol) :)

Texannie

Friday, July 04, 2003 - 08:07 am EditMoveDeleteIP
I remember that too!! Thanks!

Cathie

Friday, July 04, 2003 - 10:10 am EditMoveDeleteIP
Well, my ice cream is soup. I was using a new Cuisinart Ice Cream Maker, and had put the bowl in the freezer for 36 hours (they recommend at least 10 hours) prior ro freezing the cream. It was supposed to take 20-25 minutes to freeze, and after 50 mine was still soup. I then re-read the instructions and it said to make sure your freezer temp was 0 degrees or less. I checked my freezer thermometer and it was 15 degrees, so now I have to find the manual for the 32 year old freezer and find out which way to turn the knob to make it colder. The knob is on the back of the side of the chest freezer, with only about 2" of arm space between it and the washing machine. I can see and touch the knob, but can't see it from straight on to know which way to turn it. My cream soup is in the freezer of our refrigerator, because I can control that one better, and now I am doing the freeze-stir-freeze-stir, etc. so it might be more solid when we take it to the family gathering in 2 hours--wish me luck!

I called my sister, the hostess for our celebration today. She had made an angel food cake to go with the ice cream, so if it is still soupy we will just pour it as a sauce over the cake! And not tell anyone else that it wasn't planned that way! :)

Texannie

Friday, July 04, 2003 - 10:13 am EditMoveDeleteIP
I think I am going to do this today with my daughter...maybe you could try it.

Ice Cream in a Bag

Here is a fun idea for a hot summer day. My kids love it!
Note: As in all recipes, results can vary depending on humidity, conditions, etc. Please try any recipe out before attempting in a group setting.

This project is rated VERY EASY to do.

What You Need



1 tablespoon Sugar
1/2 cup Milk or half & half
1/4 teaspoon Vanilla
6 tablespoons Rock salt
1 pint-size Ziploc plastic bag
1 gallon-size Ziploc plastic bag
Ice cubes


How To Make It


Fill the large bag half full of ice, and add the rock salt. Seal the bag.
Put milk, vanilla, and sugar into the small bag, and seal it.
Place the small bag inside the large one and seal again carefully.
Shake until mixture is ice cream, about 5 minutes.
Wipe off top of small bag, then open carefully and enjoy!


Tips


I always have sprinkles and nuts to top it off, and sometimes fruit.
To make a larger amount I would try doubling the recipe. Anything larger might be too big for kids to pick-up, because the ice itself is quite heavy.

Bob LaFara, rlafara@indy.net, shares some tips to go with Janice Krieger's Ice Cream in a Bag.
I just tried the project. I didn't have the exact ingredients, so I improvised.


1/4 tsp butternut flavored imitation vanilla
1 tbs. sugar
1/2 cup 1% milk
Ziploc sandwich bag
12 water softener pellets
1 tray of ice (Mine breaks it into small pieces and it is really only about half tray)
Large plastic bag (I didn't have a ziploc.)
I put the ice cream ingredients in the small bag and then put it, salt and ice in the big bag. I held the bag shut and sort of stirred it around on the floor for about 5 minutes. Although the salt pellets hardly dissolved, I got ice cream. It was not as smooth as ice cream, probably because of the low-fat milk -- it was a little like sherbet. I think if I had more ice in the bag I could have shaken it better. I'd recommend wearing gloves. It is incredible that it is ready in 5 minutes (not counting assembling the ingredients.)

Next, I changed the recipe. A tablespoon of cocoa, a tablespoon of sugar, and a cup of milk. I really wanted to use carob but we didn't have any. It was a tad too chocolate, but good! My daughter has milk allergies, so I suggested she try this with fruit juice. She used straight pineapple juice and got terrific fruit sorbed.

See other Ice Cream Recipes:
Coffee Can Ice Cream

Ice Cream in a Can or Kick the Can

Rock 'n Roll Ice Cream








--------------------------------------------------------------------------------

Weinermr

Friday, July 04, 2003 - 05:10 pm EditMoveDeleteIP
Cathie,

Let us know how your soupy ice cream came out. You're right, it would taste just as good as sauce poured over cake as ice cream. It gets that way when you let it get all melty anyway.

Lumbele

Monday, July 07, 2003 - 09:01 am EditMoveDeleteIP
Cathie, when I saw your SOS for icecream recipes for churner-deprived households I looked high and low for mine. Wouldn't you know it - 3 days after the 4th (when you don't need it anymore) it bit me right in the nose. So, in case you want to test-drive it before next year, here goes:

Beat 3 eggs, 1 cup icing sugar and 1 T vanilla extract until thick and has at least tripled in volume (that's when this Mommy wants to kiss Santa Claus for the KitchenAid ). Beat 10 fl.oz of whipping cream until stiff and gently fold under egg mixture. Place in containers (do not burp) and freeze.
(You can easily double this recipe, but it will require a large bowl)

You can vary this recipe by adding pureed fruit or chocolate powder (powder, not cocoa) before folding in whipped cream. Or you can heat the fruit with some sugar and pour it over the ice cream for dessert. Another fav at our house is "Eiskaffee". Place some icecream in large glass, pour in lightly sweetened, strong and very cold coffee, crown with a dab of whipped cream, stick in a straw and enjoy.

Cathie

Monday, July 07, 2003 - 11:54 am EditMoveDeleteIP
Wow--thanks for all the responses.

As a follow-up on my 4th of July cream soup, I re-froze the container part of the ice cream maker in my refrigerator freezer, which registered the perfect 0 degrees F, and later that evening made another batch of vanilla ice cream. It turned out perfect this time. Twenty two minutes in the self-churning Cuisinart (which is on sale at Sam's Club with extra freezer bowl included for $39.99!) with sliced fresh strawberries as a topping and it was fabulous! Now that I know which freezer to prepare my bowls in I am looking forward to trying all of the recipes. A friend gave me a Ben & Jerry's Ice Cream and Desert recipe book today, but I want to try the TVCH recipes first!

When I told my kids on the 4th that I had cream soup for desert they turned up their noses and said "What kind? Cream of mushroom???" So I said, no, it was sweet cream soup, lol.

Cathie

Monday, August 18, 2003 - 09:03 am EditMoveDeleteIP
Bumped for Tabbyking's new ice cream maker...

Costacat

Monday, August 18, 2003 - 10:33 am EditMoveDeleteIP
I absolutely LOVE my Krups ice cream maker. I don't know if my freezer is at zero degrees, but I just keep my bowl in there all the time (so it's ready at a moment's notice).

There is an ice cream book -- yes, a whole cookbook on ice cream! -- that totally rocks!!! Most of the recipes use a tad bit of cornstarch, so the cooking times for the custards are reduced a bit. Anyways, you have to get this book if you are at all serious about making ice cream. I swear, the book is also so well produced, it looks like a coffee table book.

Go check out "Ice Cream and Iced Desserts" by Farrow and Lewis. And then make the chocolate ice cream. I use Valrhona chocolate and I swear the ice cream is orgasmic it is so good!

Lostintheglades

Saturday, September 06, 2003 - 05:41 am EditMoveDeleteIP
Oh wow....I was born in Miami and my dad was a dairyman, in the 50's and 60's, my family processed, bottled and delivered Milk to all of Dade County. We also made the best ice cream ever which Dad would make a smaller amount of at home on special occasions. Out of 7 brothers and sisters, no one managed to get Dad to write that recipe down and I have found no recipes that compare. The closest thing I found to it is Ben and Jerry's so I quit trying to make it and just buy that when I want some really good ice cream.

Cathie

Saturday, September 06, 2003 - 11:38 am EditMoveDeleteIP
Lostintheglades, Ben & Jerry has an ice cream recipe book that you can buy at bookstores or at Amazon.com for $9.95. I have one and it has some luscious recipes in it!

Lostintheglades

Tuesday, September 09, 2003 - 06:44 am EditMoveDeleteIP
Thank you so much Cathie. That is one cookbook I'll have to get.