Can I make icecream w/out an icecream maker?!
Answers: I've made sorbet in the freezer (I had to stir it every once in awhile to keep big ice crystals from forming), but I can't find a recipe that tells me how to freeze it (or if I even can).
you can, but it's a lot more work, as you need to stir it in the container a lot. it needs the motion so the texture stays creamy & the ice crystals don't get too big. Fairly sure Alton Brown from Food Networks Good Eats did a show on this a while ago. . . his recipes mainly relied on the toys, apparently, but this other one doesn't.
2 eggs
3/4 cup sugar
2 tablespoons cornstarch
1 cup milk
1 pint heavy whipping cream
pinch of salt
2 teaspoons vanilla
Using an electric mixer, beat the eggs for several minutes until thick and lemon colored. Add 1 cup of milk and blend into the eggs. Mix sugar and cornstarch in a large saucepan. Add egg/milk mixture to the sugar and cornstarch. Cook until thick (about 5 minutes) stirring constantly. Allow the custard mixture to cool to room temperature.
When the custard is cool, put into a freezer-safe bowl. Blend in cream and salt. Freeze for 2 hours or until slushy. Add 2 teaspoons vanilla. Whip for 5 to 10 minutes with an electric mixer. Return to freezer and finish freezing (several hours or overnight).
Variations:
After you have whipped the ice cream, fold in 1 to 2 cups of fresh or frozen fruit, nuts and/or chocolate before returning the ice cream to the freezer to finish freezing.
Here are some ideas for additions to your ice cream:
Strawberries
Blackberries
Raspberries
Peaches
Cherries (or Maraschino Cherries)
Chocolate chips
Butterscotch chips
Crushed Heath bars
Crushed peppermint candy
Chopped walnuts
Chopped pistachio nuts
Diced bananas
Coconut
Chocolate chip cookie dough (drop into the ice cream by small spoonfuls and carefully fold in) Caramel or chocolate or fudge syrup (drop into the ice cream by small spoonfuls and carefully fold in)
GOOD LUCK
Do you want it for ice cream or sorbet?
I used make coffee can ice cream with my church youth group. I will send you the links.
http://crafts.kaboose.com/coffee-can-ice...
http://www.teachnet.com/lesson/science/i...
I hope this helps. I like this web site there's so much variety and all I did to get to the area was type in "ice cream without an icecream maker"
Good luck I hope you save some for me!
http://www.recipezaar.com/recipes.php?s_...
Ice Cream-in-a-bag
2 cups fat-free milk
1/3 cup splenda
1 tsp vanilla
5 cups ice
3/4 cup rock salt
1/4 cup water
* in a quart size zipper bag combine milk, splenda, and vanilla
* in a gallon size zipper bag, combine ice, salt and water; then place quart size bag inside.
* close gallon bag securely. wrap with a heavy towel. shake for 10-15 or until ice cream is frozen.
For this recipe it is 52 calories for a 1/2 cup serving (1 calorie from fat)
Freezing without an Ice Cream Maker
The instructions below are for using an electric hand mixer to break up the ice crystals during the freezing process. The mixture can also be hand beaten using a fork or a food processor can also be used. This simple freezing process is referred to as a "still freezing" method because the ice cream is not stirred continually throughout the freezing of the ice cream mixture.
Prepare for Freezing Process
After aging (chilling) the mixture, remove from the refrigerator and stir the mixture. The ice cream is now ready for the freezing process.
Freezing
Transfer the ice cream mixture to a freezer safe bowl or container if not already in an appropriate one. Cover tightly with plastic wrap, foil or an airtight cover.
Place the container in the freezer and allow the mixture to freeze for 2 hours.
Remove from the freezer and beat with a hand mixer to break up ice crystals that are beginning to form.
Cover and place back in the freezer.
Freeze for 2 more hours and then remove from the freezer and beat again with the hand mixer. The ice cream should be thick but to soft to scoop. If it is not thick enough, return it to the freezer for additional freezing time. Beat again before adding cookie chunks.
If ice cream has thickened properly, stir in the cookie chunks until well distributed throughout the ice cream. Do not beat with the hand mixer after the cookie chunks have been added. Beating would break the cookies into crumbs and tiny pieces.
Hardening the Ice Cream
Pour into a plastic airtight freezer container. Pack the ice cream in the container. Be sure to leave at least 1/2 inch head space for expansion.
Cover and place the container in the freezer and allow the ice cream to freeze until firm.
Prepare for Freezing Process
After aging (chilling) the mixture, remove from the refrigerator and stir the mixture. The ice cream is now ready for the freezing process.
Freezing
Transfer the ice cream mixture to a freezer safe bowl or container if not already in an appropriate one. Cover tightly with plastic wrap, foil or an airtight cover.
Place the container in the freezer and allow the mixture to freeze for 2 hours.
Remove from the freezer and beat with a hand mixer to break up ice crystals that are beginning to form.
Cover and place back in the freezer.
Freeze for 2 more hours and then remove from the freezer and beat again with the hand mixer. The ice cream should be thick but to soft to scoop. If it is not thick enough, return it to the freezer for additional freezing time. Beat again before adding cookie chunks.
If ice cream has thickened properly, stir in the cookie chunks until well distributed throughout the ice cream. Do not beat with the hand mixer after the cookie chunks have been added. Beating would break the cookies into crumbs and tiny pieces.
Hardening the Ice Cream
Pour into a plastic airtight freezer container. Pack the ice cream in the container. Be sure to leave at least 1/2 inch head space for expansion.
Cover and place the container in the freezer and allow the ice cream to freeze until firm.
After the ice cream has hardened sufficiently, take the ice cream container out of the freezer, remove the cover and scoop ice cream into bowls or cones. Serve and enjoy!
Great question!
I was going to suggest a way of making it simply by freezing and stirring...
but ICECREAM IN A BAG??!!! That ROCKS!! Im gonna go do that right now!
if you put some ice cream recipe in a stand mixer and pour in a bunch of liquid nitrogen, i heard it works.
but the whole nitrogen deal might be a problem...
yeah, the first answer looks good.
yeah all u need is salt rocks, sugar,ice, milk, vanilla, syrup, and toppings including a big zip lock and a small one. in the small one u put MILK VANILLA AND SUGAR! in the big one u put salt rocks and ice! then you shut them all shut and put the small one in the big bag, then you shake it for 5 min. it turns into solid good icecream!! i know cause we tried it at school and you can put any topping on it!!!!!!!!!!!!!! yum
i did that once!