How do you make ice cream?!
Answers: Buy it from the store!!!
go to the grocery store, pick a flavor, ring it up, eat it. that's how
BASIC ICE CREAM
2 sm. or 1 lg. box instant French vanilla pudding
3 cans evaporated "skim milk"
8 eggs (use Egg Beaters to equal 8 eggs, thawed)
2 c. sugar
3 tbsp. vanilla
1/2% milk
In freezer can of 5-quart freezer, mix pudding mix with 1/2% milk, using only enough milk to make a smooth mixture. Add evaporated milk, egg substitute, sugar and vanilla. Add 1/2% milk to the fill line and freeze.
If you don't have a ice cream machine, you can make ice cream in a bag. It works and the ice cream is delicious.
Here is how to do it:
Milk can become ice cream in five minutes! This homemade ice cream in a bag is a summertime delight for kids and adults alike.
What you'll 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:
To make a larger amount, try doubling the recipe. Anything larger might be too big for kids to pick-up, because the ice itself is quite heavy.
Here's an improvised version from another parent:
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.)
Put the ice cream ingredients in the small bag and then put it, salt and ice in the big bag. Hold the bag shut and sort of stir 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.)
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http://www.weeno.com/art/0400/223.html
What you'll 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:
To make a larger amount, try doubling the recipe.
hi there,
I guess it depends on if you have an ice cream maker or not!!
So here are a few recipes when using a ice cream maker and when not using one enjoy!!
Ice cream (without ice cream maker)
Chocolate ice cream:
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.
1st step:
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.
2nd step:
Choose a mixing bowl that is very wide because you will be using it for both the churning and freezing process. Pour your ice cream mixture into the bowl.
3rd step:
Refrigerate for about two hours, then put the bowl in the freezer for approximately 1/2 hour.
4th step:
Check the mixture at the 1/2 hour mark, it should have started to freeze at this point. The edges should be getting hard but the middle should be mushy still.
5th step:
Take the bowl out of the freezer and beat the ice cream until it is smooth and creamy. Then put it back in the freezer for another 1/2 hour.
6th step:
Repeat Step 5 two more times
7th step:
Put the mixture back into the freezer until it is ready to eat. This will be approximately another 30 minutes.
Ice Cream (with Ice cream maker):
Simple Ice cream base:
3 eggs (optional—you can leave them out entirely or you may use pasteurized egg substitute)
1 1/2 cups milk
1 cup sugar
? teaspoon salt
3 cups heavy cream
Whisk the eggs; add the milk, sugar, and salt, whisking until the sugar is dissolved. Slowly whisk in the cream.
Add to ice cream maker and follow manufactuers directions.
Here are a few of my favorite add-in for homemade ice cream:
Vanilla Ice Cream: add 2 tablespoons pure vanilla extract before freezing
Chocolate: Whisk in 4 ounces unsweetened chocolate and ? cup additional sugar
Coffee: Whisk in 3-4 tablespoons instant coffee (depending on how strong you like it) until it is dissolved
Coconut: Add 2 15 ounce cans coconut cream
Nuts: Toast the nuts, either in a 350° oven for about 10 minutes or until the smell good, or in the microwave in 1 minute intervals (up to 4 minutes). Add the cooled nuts to the ice cream at the last minute or two of freezing.
Chocolate chips or chunks: You can add either mini-chips or regular chocolate chips, but I prefer to get a bar of some really good chocolate and shave off pieces with a knife; add at the last minute.
Fruit: Bananas don’t need added sugar because they are sweet, however, most other fruits (about a pint, or a cup of mashed fruit) need from ? to 1 cup sugar added to them before adding them to the base. Mash your favorite fruit, adding sugar to taste; chill well. If you want the fruit incorporated well into the ice cream, add it when you start freezing; if you want chunks, add it later.
Candy: I love crushed Butterfinger bars in vanilla ice cream and broken toffee bars in coffee ice cream, but you can add any of your favorite candies; add it the last minute or two of freezing.
Cookies and Brownies: Crush or break your favorite cookies or brownies into small pieces, then add them at the last minute or two of freezing.
Cookie dough: Use your favorite chocolate chip or chocolate chip oatmeal dough recipe, form it into a square, refrigerate until firm, then cut into chunks. Add the chunks at the last minute or two of freezing. Store-bought dough can also be used.
****Tips to making your ice cream perfect:
If you are adding things like cookies, brownies, candies, cookie dough, toffee chunks, etc., it works best to add them at the last minute.
Liquids and flavorings should be added just before putting the mixture into the bowl of the machine.
Use very fresh ingredients, especially in uncooked ice cream; keep the ingredients chilled at all times.
You may substitute a pasteurized egg substitute for the eggs in basic recipes if you are uncomfortable about using raw eggs. I have never had a problem, since I purchase very fresh eggs and always keep them refrigerated.