How Do i make ice cream without a ice cream maker?!
Answers: what are the ingrediants for ice cream.im talking about vanilla ice cream not chocolate
Homemade Ice Cream - Vanilla Ice Cream Ice Cream Recipe 1
****Using Real Vanilla (custard style)
Ingredients:
4 egg yolks
1/2 pint (250ml) milk
1/2 pint (250ml) double/heavy cream
4 oz (100g) sugar or caster sugar
1 vanilla pod (sliced down the middle so you can see the seeds)
Pour the milk into a saucepan and bring the pan slowly up to boiling point. Place the vanilla pod into it and leave to infuse for about 20 minutes.
In a bowl, beat and mix together the egg yolks and sugar until thick. Carefully remove the vanilla pod from the pan of milk and scrape out the seeds into the milk. Pour the milk into the mixture of egg yolks and sugar whilst stirring. Pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE. When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool.
When the custard base is cold stir in the cream.
*** Continue with freezing process as below
Homemade Ice Cream - Vanilla Ice Cream Ice Cream Recipe 2
***Quick & Easy Recipe
Ingredients:
1/2 pint (250ml) single/light cream
small tin of condensed milk
1-2 teaspoons vanilla extract (according to taste)
Pour all ingredients into a mixing bowl and mix until smooth.
*** CONTINUE WITH FREEZING PROCESS AS BELOW
Take your ice cream recipe mixture and carefully pour it into the bowl, then chill in the fridge for up to 2 hours, checking on it after 1 hour. The reason it can take longer than an hour is when a recipe mixture has had cooked ingredients added, therefore thorough chilling will take longer.
Take the bowl out of the fridge and transfer to the freezer for about half an hour. Then check just how much the mixture has frozen - ideally, it should have started to freeze at the edges but not fully through to the centre.
Take the bowl out of the freezer and beat the ice cream mixture until it’s creamy once again (to dislodge and break up the ice crystals that have formed).
Put it back in the freezer for another half hour, then remove and once again beat with a whisk.
Do this again so that you have beaten the mixture a total of 3 times whilst freezing in between.
Put the mixture back into the freezer for a final time until it’s ready to eat. This can take anything from 30 minutes upwards, depending upon the quantity and type of ice cream you’re making and also how you like the consistency of your ice cream (some people like it softer, some harder).
I haven't tried this myself, so I have NO idea if it really works or how the "ice cream" turns out. But I'll share the recipe with you and you can try it.
SPEEDY ICE CREAM
Ingredients:
1 cup half-and-half cream
1/4 cup sugar
1/2 to 1 tsp. vanilla extract
4 cups coarsely crushed ice cubes
3/4 cup salt
2 large resealable plastic bags, 1 small
Directions:
In a small resealable plastic bag, combine the cream, sugar, and vanilla. Press out air and seal. In a large resealable bag, combine the ice and salt; add the sealed small bag.
Seal the large bag; place in another large resealable bag and seal. Shake and knead 5-7 minutes or until cream mixure is thickened. Serv eimmediately and freeze.
Yields: 1 cup
I have seen it made with two coffee cans. Put the ingredients for the ice cream in the smaller can, put the lid on securely and put it inside the larger can. Pack the ice and rock salt in the larger can around the smaller one and again, fasten the lid securely. Now roll the can on a floor or table. Keep rolling until the ice cream freezes. I think it took 15 minutes or so.
I'm sorry I don't have a recipe. You should be able to find one on line. I hope you get to try it and it works well for you. We had a ball. Oh-- another tip: make sure all of your ingredients are very cold to start out. It will make the process go a lot quicker.
You can simply make ice cream by following recipe as for ice cream maker, place in a bowl and set in freezer. Then using a hand held stick blender, taking it out as it's starting to freeze and blend it. By breaking down the ice particles say every 20 minutes you will have a creamy product. This works for sorbet too. Enjoy!