Plz give the recipe for preparing icecreams at home?!
Plz give the recipe for preparing icecreams at home?
Answers:
Georgia Peach Homemade Ice Cream
Ingredients
2 1/2 pounds fresh peaches -
peeled, pitted and chopped
1/2 cup white sugar
1 pint half-and-half cream
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
2 cups whole milk, or as needed
Directions
1. Puree peaches with the sugar and half-and-half in
batches in a blender or food processor.
2. In a gallon ice cream freezer container, mix together
the peach mixture, sweetened condensed milk, evaporated
milk, and vanilla.
Pour in enough whole milk to fill the container
to the fill line, about 2 cups.
3. Follow the manufacturer's instructions to freeze the
ice cream.
ICE CREAM
INGREDIENTS
2 cups half-and-half
2 cups whipping cream
1 (14 ounce) can EAGLE BRAND? Sweetened Condensed Milk (NOT evaporated
milk)
2 tablespoons vanilla extract
DIRECTIONS
In large bowl, combine ingredients; mix well. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Freeze leftovers.
Variations
Fresh Fruit Ice Cream: Reduce half-and-half to 1 cup. Add 1 cup pureed or mashed fruit (bananas, peaches, strawberries, etc.) and few drops food coloring if desired. Proceed as above.
Refrigerator-Freezer Method: Omit half-and-half. Whip whipping cream. In large bowl, combine sweetened condensed milk and vanilla; mix well. Fold in whipped cream. Pour into 9x5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm. Freeze leftovers.
VANILLA ICE CREAM
What you will need:
2 freezer bags (one has to be smaller then the other one)
In the small freezer bag:
2 tablespoons vanilla extract
200 ml (1 cup) of milk
2 tablespoons sugar
50 g (4 tablespoons) pure cream (18% milk also used in coffee)
In the big freezer bag:
25 ice cubes (if big cubes put 15, if small put 25)
5 tablespoons iodized salt (if normal salt, put in 10 tbsp)
Gather all ingredients.
Put the ingredients in each bag as specified. After, close the small bag, sealing well so that there are no leaks, and put it into the big bag.
Mix the contents of the bags well for at least 10-15 minutes. It
should be thick and creamy. If so, then remove contents of inner bag and serve.
If the inner bag's contents are still liquid, put some more ice cubes and salt in the outer back and rub the two of the bags together longer.
HOMEMADE STRAWBERRY ICE CREAM
3 cups nonfat dry milk powder
6 tablespoons butter, melted
1 cup boiling water
24 packages Sweet 'n Low sweetener, or Equal
1 small pkg vanilla pudding mix, Nutrasweet
4 cans sugar-free strawberry soft drink
16 ounces frozen strawberries, sliced*
3 cups skim milk, (or 4 cups)
Blend dry milk powder, butter, water and Equal in blender. Pour into ice cream freezer container. Slowly stir in pudding. Mix well. Slowly mix in soft drink and strawberries. Add milk to fill line. Freeze.
Rum Raisin Ice cream
3/4 cup Raisins
1/2 cup Rum
1 cup Milk
1/2 cup Sugar
2 Eggs
2 cups Cream
Pour rum over raisins, cover, let stand overnight. Warm the milk in a small pan. Whisk the eggs with the sugar in a separate bowl. Slowly add warm milk to mixture continuing to whisk. Pour mixture back in the pan and heat slowly until thickened, stirring constantly (looks like very liquid pudding). Do not boil! Let cool to room temperature, add cream, and chill. Add rum raisins just before the end of the freezing process.
Source(s):
http://indorecipe.com mailing list
5 eggs
2 1/4 cups sugar
3 cups cream
3 tablespoons vanilla
1/2 teaspoon lemon extract
1/2-3/4 gallon milk
* Comfort Food Frozen Desserts
* For Large Groups Frozen Desserts
* Eggs/Dairy Frozen Desserts
* Low Sodium Frozen Desserts
1. Beat eggs until light and add sugar.
2. Mix in cream, vanilla and lemon extract.
3. Pour into your gallon ice cream freezer.
4. Fill to instructed level with milk.
5. Follow manufacture's directions from here on to freeze.
If you don't like the custardy ice creams (called "French-style"), here's one that doesn't use egg:
2 cups Heavy Cream
2 cups Half and Half
1/2 can Sweetened Condensed Milk
1 Vanilla Bean OR 1 T. Vanilla Extract.
If using the Bean:
Put the Condensed Milk and the Half and Half into a saucepan over low heat. Cut and scrape the bean, and add to the saucepan. Scald the milk for a few minutes, just to let the vanilla bloom and the flavors meld a bit.
Cool in the refrigerator until the temp. is about 38 degrees. Overnight is best.
Remove from fridge, add the heavy cream (adding while the mix is still warm causes the fat to partially separate from the cream, and there's really no way to get it back in), and freeze according to the directions on your ice cream freezer.
If using the extract:
Combine the ingredients in any container of your choosing.
Freeze according to the directions on your ice cream freezer.
NEVER, under any circumstances, should you add extract to a hot mixture. Extracts (if you're using the real stuff) are mostly alcohol, and alcohol evaporates at a much lower temperature than water does. And the evaporation takes some of the flavor compounds with it, thus making your mix not taste as strong.
go to these sites....
http://www.ice-cream-recipes.com/index.h...
http://www.pastrywiz.com/archive/categor...
http://www.makeicecream.com/recformakice...
VANILLA ICE CREAM
500ml full fat Milk
5oz Caster Sugar
A few drops of Vanilla
150ml Double Cream
6 Egg Yolks
1.Pour into a pot with vanilla and bring almost to the boil
2.Beat the egg yolks and sugar pour some of the milk into egg mix whisking all the time
3.Pour egg and milk mix back into pot whisking all the time heat gently until thickened
4.Pour into a bowl and place in sink half filled with cold water to cool
5.Stirring occasionally then chill in the fridge
6.Whip the cream and fold into mix pour into a ice cream tub
7.Freeze for 3 hours every hour whisk the ice cream to stop ice crystals forming
Mars Bar /Milky Way Ice Cream
8-10 Mars Bars or Milky Ways
Melt chocolate with half of the milk and stir into custard before cooling
STRAWBERRY ICE CREAM
Add 20oz Strawberries& 2 tbsp Caster sugar leave to infuse then puree and fold into cooled ice cram
FRUITS OF THE FOREST ICE CREAM
Add 1 bag of frozen fruits of the forest defrosted pureed and put through a sieve to remove any lumps and fold into coole ice cream
PEACH ICE CREAM
Puree peaches with the juice and fold into cooled ice cream
RASPBERRY RIPPLE
When freezing ice cream puree 5oz rasps with 4oz caster sugar then push throw a sieve to remove pips.
After the last beating of ice cream pour 1/3 into a container
dribble 1/3 of raspberry syrup repeat with remaining ice cream
Stir with a skewer to gently mix ripple through ice cream
Caramel Ice Cream recipe
? cup granulated sugar
2x 2/3 cups of water
In a heavy-based saucepan, dissolve sugar in 2/3 cup water and cook over low heat until it turns a rich golden brown.
Remove from heat and gradually stir in another 2/3 cup water.
Cover your hand while doing this, as the caramel splatters.
Return the pan to the heat and stir until the caramel has dissolved.
Pour the caramel into custard before cooling whisking constantly