Do you have an ice cream recipe?!
However, I would like a good, old fashioned recipe but my mom's deceased and no one else seems to know one.
Please make it one besides vanilla ice cream if you can.
Thanks
Answers: I have some ice cream mix that is from Walmart's.
However, I would like a good, old fashioned recipe but my mom's deceased and no one else seems to know one.
Please make it one besides vanilla ice cream if you can.
Thanks
Hints for Making Good Ice Cream
1. If the ice cream is very soft, the brine is not cold enough. More salt should be added to redce the brine temperature.
2. If the ice cream is coarse and ice in less than 20 minutes, the brine has become to too cold too quickly. Too much salt has been used.
3. Make the ice cream mix the day before it is frozen to get a smoother product and a higher yield.
4. Electric freezing takes longer than hand operated.
5. Use crushed ice for freezing.
6.Freeze at least 3 hours before the ice cream is to be served.
7. Be sure dasher is properly centred in the freezer can.
8. Add liquid flavours before freezing but if you want to add fruits or nuts, add them after freezing and before hardening.
9. Use a wire whip to blend ingredients for best results.
10. Clean the salt off all the metal parts of the freezer to prevent corrosion.
Lemon Ice Cream
1 c Sugar
1 tbs Flour
1 c Milk
2 c Cream
1/2 tbs Grated lemon rind
1/4 c Lemon juice
Recipe
Blend sugar and flour in double boiler. Slowly stir in milk. Stirring, cook until thickened. Cool. Add cream and chill. Add grated lemon rind and lemon juice. Stir freeze.
Makes 1 quart.
NOTE: This recipe is for a 1-quart machine.
Pineapple-Orange Ice Cream
6 eggs
2 cups milk
1 1/3 cups sugar
3 cups fresh pineapple puree* (about 1.5 lb.)
2 cups whipping cream
1/4 cup frozen orange juice concentrate (about 1.5 oz.)
2 teaspoons grated orange peel
1 teaspoon vanilla
In medium saucepan beat together eggs, milk and sugar. Cook over low heat, stirring constantly, until mixture reaches 160 F and coats a metal spoon with a thin film. Cool quickly by setting pan in ice or cold water and stirring for a few minutes. Cover and refrigerate until thoroughly chilled, at least 1 hour.
When ready to freeze, pour chilled custard, puree, whipping cream, juice
concentrate, peel and vanilla into 1-gallon ice cream freezer container.
Freeze according to manufacturer's directions. Transfer to freezer and
freeze until firm. *To puree, peel and core pineapple. Cut into chunks and place in 5-cup blender or food processor container
Cover. Blend at medium speed until smooth.
Coconut Ice Cream
coconut ice cream recipe
1 cup milk
One 15 oz can sweetened cream of coconut
1 1/2 cups heavy cream
1 1/2 tightly packed sweetened coconut flakes
Place the coconut cream and milk in a food processor and blend thoroughly.
Stir in the cream and coconut flakes.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.
Irish Chocolate Ice Cream
Source: Better Homes and Gardens
Ingredients
? 4 beaten egg yolks
? 3/4 cup sugar
? 3/4 cup milk
? 3/4 cup half-and-half or light cream
? 3 ounces semisweet chocolate, coarsely chopped
? 2 tablespoons instant coffee crystals
? 1/4 cup Irish whiskey or bourbon whiskey
? 2 cups whipping cream
Directions
In a heavy medium saucepan combine the egg yolks, sugar, milk, half-and-half or light cream, chocolate, and coffee crystals. Cook and stir over medium heat until the mixture is slightly thickened and bubbly; remove from heat. Beat mixture with a rotary beater until smooth. Transfer to a medium bowl. Cool thoroughly by placing bowl in a sink or large bowl of ice water; stir occasionally. Stir in whiskey.
In a large mixing bowl beat whipping cream with an electric mixer on medium speed until soft peaks form (tips curl). Fold in cooled chocolate mixture. Pour into an 8x8x2-inch baking pan. Cover and freeze at least 8 hours or overnight until firm. Let stand at room temperature for 10 to 15 minutes before serving. Makes about 12 servings (1-1/2 quarts).
Ingredients
* 6 eggs
* 2 cups sugar
* 1/4 teaspoon salt
* 1 tablespoon vanilla extract
* 13-ounce can evaporated milk (1-1/2 cups plus 2 tablespoons)
* 1 gallon whole milk
* chipped ice
* rock salt
In a large mixing bowl, beat eggs. Add sugar gradually, stirring constantly. Add salt, vanilla and canned milk. Add about a pint of the fresh milk and mix.
Pour mixture into ice cream freezer can. Add enough of the remainder of the milk to fill can to the middle of the top board of dasher. (If the freezer can has a "fill" line on it, fill no higher than that line.)
Assemble the ice cream freezer. Add alternating layers of chipped ice and rock salt to barrel around freezer can. Crank freezer until ice cream begins to freeze (cranking will become harder as ice cream freezes), adding more ice and salt, as needed. When handle becomes difficult-to-impossible to turn, remove turning mechanism, and carefully remove top from freezer can; remove dasher. Replace top. Cover can with more ice and salt. Cover ice with an old towel, allowing ice cream to "cure" for at least 1 hour. If yours is an electric freezer, follow manufacturer's directions, but the curing step is essential.
Makes about 5 quarts of ice cream.
end recipe
hope i helped!