How can I make Ice cream? All recipes welcomed :-)?!
Answers:
http://www!.recipezaar!.com/recipes!.php!?s_!.!.!.
1,649 of them to be exactWww@FoodAQ@Com
1,649 of them to be exactWww@FoodAQ@Com
You didnt say if you have a ice cream freezer or not so Ill give you both
Vanilla Ice Cream
Ingredients
a!.!. 2 cups heavy whipping cream
b!.!. 2 cups half-and-half cream
c!.!. 3/4 cup white sugar
d!.!. 1 tablespoon vanilla extract
Directions
1 In a large bowl, combine the heavy cream and the half and half!. Gradually whisk in the sugar until blended!.
2 Whisk in the vanilla!. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days!.
3 Whisk the mixture to blend and pour into the canister of an ice cream maker!. Freeze according to the manufacturer's directions!. Eat at once or transfer to a covered container and freeze up to 8 hours!.
Makes 5 cups
EASY DOUBLE CHOCOLATE ICE CREAM
Yield: 6 Servings
1 pt Cold whipping cream
2 tb Hershey's Cocoa
14 oz Sweetened condensed milk
1/3 c Hershey's Syrup
Line 9x5x3-inch loaf pan with foil!. In large mixer bowl, beat whipping
cream and cocoa until stiff!. Stir together sweetened condensed milk
and syrup; fold into whipped cream mixture!. Pour into prepared pan!.
Cover; freeze until firm, about 6 hours!. 6 servings (5 cups)
Ice Cream in a Bag
1 tablespoon granulated sugar
1/2 cup milk or half-and-half
1/4 teaspoon vanilla extract
6 tablespoons rock salt
1 pint-size zip-type plastic bag
1 gallon-size zip-type plastic bag
Fill the large bag half full of ice, and add the rock salt!. Seal the bag!.
Put milk, vanilla extract, 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!
Ben & Jerry's Fresh Georgia Peach Ice Cream
2 cups fresh, ripe, very small peaches, finely chopped
1 1/4 cups granulated sugar
Juice of 1/2 lemon
2 large eggs
2 cups heavy or whipping cream
1 cup milk
Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl!. Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes!.
Remove the peaches from the refrigerator and drain the juice into another bowl!. Return the peaches to the refrigerator!.
Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes!. Whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more!. Pour in the cream and milk and whisk to blend!. Add the peach juice and blend!. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions!. After the ice cream stiffens (about 2 minutes before it is done) add the peaches, then continue freezing until the ice cream is ready!.
Makes 1 generous quart!.
Pistachio Ice Cream
about 2 quarts
6 cups half-and-half
1 cup sugar
4 eggs
1 package (4-serving size) instant pistachio pudding and pie filling
1 cup pistachios, coarsely chopped
1 1/2 teaspoons vanilla extract
In a soup pot, combine the half-and-half, sugar, and eggs; mix well!. Cook
over medium-high heat for 20 minutes, or until thickened, stirring
constantly; the mixture will boil!. Remove from the heat and stir in the
pudding mix, pistachios, and vanilla; allow to cool completely!. Pour into
an airtight container and freeze for at least 8 hours, or until firm!.
Easy Vanilla Ice Cream with 15 Variations
2 (14-ounce) cans sweetened condensed milk
1 quart half-and-half
1 tablespoon plus 1 teaspoon vanilla extract
Combine all ingredients, mixing well!.
Pour mixture into 1-gallon ice cream freezer container!. Follow manufacturers instructions for operating the ice creammaker!. When machine has stopped, drain the melted water from the bucket and repack with more ice and rock salt (3 parts ice to 1 part rock salt!.) Cover with heavy towel and let set undisturbed for about 1 hour to "season"!.
Serve immediately or store in freezer!.
Makes about 2 1/2 quarts!.
Variations:
Black Forest Ice Cream: Stir 1/2 cup chocolate syrup and 1 (16 1/2-ounce) can pitted Bing cherries, drained and halved, into ice cream mixture just before freezing!.
Blueberry Ice Cream: Stir in 2 cups fresh or frozen blueberries into ice cream mixture just before freezing!.
Butter Pecan Ice Cream: Add 1 tablespoon butter flavoring and 2 cups coarsely chopped toasted pecans to ice cream mixture just before freezing!.
Chocolate-Covered Peanut Ice Cream: Stir 1/2 cup chocolate syrup and 2 (7-ounce) packages chocolate-covered peanuts (2 cups) into ice cream mixture just before freezing!.
Cherry-Pecan Ice Cream: Substitute 1 teaspoon almond extract for vanilla, and add 1/3 cup maraschino cherry juice to ice cream mixture; freeze ice cream as directed!. Stir 3/4 cup quartered maraschino cherries and 3/4 cup chopped toasted pecans into ice cream after freezing!.
Coffee Ice Cream: Combine 2/3 cup hot water and 1 tablespoon instant coffee granules, stirring until granules dissolve!. Let cool slightly!. Stir coffee mixture into ice cream mixture just before freezing!.
Cookies and Cream Ice Cream: Break 15 cream-filled chocolate sandwich cookies into small pieces; stir into ice cream mixture just before freezing!.
Double-Chocolate Ice Cream: Stir 1/2 cup chocolate syrup and 1 cup (6-ounces) semisweet chocolate mini-chips into ice cream mixture just before freezing!.
Lemonade Ice Cream: Add 1 (6-ounce) can frozen lemonade concentrate, thawed and undiluted, to ice cream mixture just before freezing!.
Mint-Chocolate Chip Ice Cream: Stir 1/2 cup green creme de menthe and 1 cup (6-ounces) semisweet chocolate mini-chips into ice cream mixture just before freezing!.
Mocha Ice Cream: Combine 1 cup hot water and 1 tablespoon instant coffee granules, stirring until granules dissolve!. Let mixture cool slightly!. stir coffee mixture and 1/2 cup chocolate syrup into ice cream mixture just before freezing!.
Peanut Butter Ice Cream: Stir 3/4 cup chunky peanut butter into ice cream mixture just before freezing!. (Great served with chocolate syrup or hot fudge!)
Rainbow Candy Ice Cream: Stir 1 1/2 cups miniature candy-coated milk chocolate pieces into ice cream mixture just before freezing!.
Strawberry-Banana-Nut Ice Cream: Stir 3 bananas, mashed; 1 pint strawberries, coarsely chopped; and 3/4 cup chopped toasted pecans into ice cream mixture just before freezing!.
Toffee Ice Cream: Stir 1 (6-ounce) package toffee-flavored candy pieces into ice cream mixture just before freezing!.Www@FoodAQ@Com
Vanilla Ice Cream
Ingredients
a!.!. 2 cups heavy whipping cream
b!.!. 2 cups half-and-half cream
c!.!. 3/4 cup white sugar
d!.!. 1 tablespoon vanilla extract
Directions
1 In a large bowl, combine the heavy cream and the half and half!. Gradually whisk in the sugar until blended!.
2 Whisk in the vanilla!. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days!.
3 Whisk the mixture to blend and pour into the canister of an ice cream maker!. Freeze according to the manufacturer's directions!. Eat at once or transfer to a covered container and freeze up to 8 hours!.
Makes 5 cups
EASY DOUBLE CHOCOLATE ICE CREAM
Yield: 6 Servings
1 pt Cold whipping cream
2 tb Hershey's Cocoa
14 oz Sweetened condensed milk
1/3 c Hershey's Syrup
Line 9x5x3-inch loaf pan with foil!. In large mixer bowl, beat whipping
cream and cocoa until stiff!. Stir together sweetened condensed milk
and syrup; fold into whipped cream mixture!. Pour into prepared pan!.
Cover; freeze until firm, about 6 hours!. 6 servings (5 cups)
Ice Cream in a Bag
1 tablespoon granulated sugar
1/2 cup milk or half-and-half
1/4 teaspoon vanilla extract
6 tablespoons rock salt
1 pint-size zip-type plastic bag
1 gallon-size zip-type plastic bag
Fill the large bag half full of ice, and add the rock salt!. Seal the bag!.
Put milk, vanilla extract, 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!
Ben & Jerry's Fresh Georgia Peach Ice Cream
2 cups fresh, ripe, very small peaches, finely chopped
1 1/4 cups granulated sugar
Juice of 1/2 lemon
2 large eggs
2 cups heavy or whipping cream
1 cup milk
Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl!. Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes!.
Remove the peaches from the refrigerator and drain the juice into another bowl!. Return the peaches to the refrigerator!.
Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes!. Whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more!. Pour in the cream and milk and whisk to blend!. Add the peach juice and blend!. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions!. After the ice cream stiffens (about 2 minutes before it is done) add the peaches, then continue freezing until the ice cream is ready!.
Makes 1 generous quart!.
Pistachio Ice Cream
about 2 quarts
6 cups half-and-half
1 cup sugar
4 eggs
1 package (4-serving size) instant pistachio pudding and pie filling
1 cup pistachios, coarsely chopped
1 1/2 teaspoons vanilla extract
In a soup pot, combine the half-and-half, sugar, and eggs; mix well!. Cook
over medium-high heat for 20 minutes, or until thickened, stirring
constantly; the mixture will boil!. Remove from the heat and stir in the
pudding mix, pistachios, and vanilla; allow to cool completely!. Pour into
an airtight container and freeze for at least 8 hours, or until firm!.
Easy Vanilla Ice Cream with 15 Variations
2 (14-ounce) cans sweetened condensed milk
1 quart half-and-half
1 tablespoon plus 1 teaspoon vanilla extract
Combine all ingredients, mixing well!.
Pour mixture into 1-gallon ice cream freezer container!. Follow manufacturers instructions for operating the ice creammaker!. When machine has stopped, drain the melted water from the bucket and repack with more ice and rock salt (3 parts ice to 1 part rock salt!.) Cover with heavy towel and let set undisturbed for about 1 hour to "season"!.
Serve immediately or store in freezer!.
Makes about 2 1/2 quarts!.
Variations:
Black Forest Ice Cream: Stir 1/2 cup chocolate syrup and 1 (16 1/2-ounce) can pitted Bing cherries, drained and halved, into ice cream mixture just before freezing!.
Blueberry Ice Cream: Stir in 2 cups fresh or frozen blueberries into ice cream mixture just before freezing!.
Butter Pecan Ice Cream: Add 1 tablespoon butter flavoring and 2 cups coarsely chopped toasted pecans to ice cream mixture just before freezing!.
Chocolate-Covered Peanut Ice Cream: Stir 1/2 cup chocolate syrup and 2 (7-ounce) packages chocolate-covered peanuts (2 cups) into ice cream mixture just before freezing!.
Cherry-Pecan Ice Cream: Substitute 1 teaspoon almond extract for vanilla, and add 1/3 cup maraschino cherry juice to ice cream mixture; freeze ice cream as directed!. Stir 3/4 cup quartered maraschino cherries and 3/4 cup chopped toasted pecans into ice cream after freezing!.
Coffee Ice Cream: Combine 2/3 cup hot water and 1 tablespoon instant coffee granules, stirring until granules dissolve!. Let cool slightly!. Stir coffee mixture into ice cream mixture just before freezing!.
Cookies and Cream Ice Cream: Break 15 cream-filled chocolate sandwich cookies into small pieces; stir into ice cream mixture just before freezing!.
Double-Chocolate Ice Cream: Stir 1/2 cup chocolate syrup and 1 cup (6-ounces) semisweet chocolate mini-chips into ice cream mixture just before freezing!.
Lemonade Ice Cream: Add 1 (6-ounce) can frozen lemonade concentrate, thawed and undiluted, to ice cream mixture just before freezing!.
Mint-Chocolate Chip Ice Cream: Stir 1/2 cup green creme de menthe and 1 cup (6-ounces) semisweet chocolate mini-chips into ice cream mixture just before freezing!.
Mocha Ice Cream: Combine 1 cup hot water and 1 tablespoon instant coffee granules, stirring until granules dissolve!. Let mixture cool slightly!. stir coffee mixture and 1/2 cup chocolate syrup into ice cream mixture just before freezing!.
Peanut Butter Ice Cream: Stir 3/4 cup chunky peanut butter into ice cream mixture just before freezing!. (Great served with chocolate syrup or hot fudge!)
Rainbow Candy Ice Cream: Stir 1 1/2 cups miniature candy-coated milk chocolate pieces into ice cream mixture just before freezing!.
Strawberry-Banana-Nut Ice Cream: Stir 3 bananas, mashed; 1 pint strawberries, coarsely chopped; and 3/4 cup chopped toasted pecans into ice cream mixture just before freezing!.
Toffee Ice Cream: Stir 1 (6-ounce) package toffee-flavored candy pieces into ice cream mixture just before freezing!.Www@FoodAQ@Com