Homemade ice cream!?!
Homemade ice cream!?
I'm making homemade ice cream for Father's Day. This is the first time that I have made it. Any good recipes and tips?
Answers:
HEALTHY PEACH ICE CREAM
2 egg yolks
1 (28 oz.) can peaches in syrup
2 Tbs sugar
1 1/2 cups low fat or skim milk
1/2 cup non-fat milk powder
Fresh fruit, if desired
In a food processor/blender, process peaches and syrup to a smooth puree. In saucepan, beat egg yolks with sugar until thick and creamy. Scald milk. Stir in non-fat dried milk until dissolved. Pour milk over eggs, stirring continually until custard thickens. Remove from heat. Cool. Make about 1 Qt/.9L.
Low Calorie Vanilla Ice Cream
Whole milk 2 litres (2 US quarts)
Instant skim-milk powder 500 ml (2 cups)
Sugar 350 ml (1.5 cups)
Gelatin one 7 g (1/4 oz.) pkg.
Egg one med or large
Vanilla 10 ml (2 teaspons)
Calories per 100 g 125
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 reduce 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.
no but its totally cool to eat.
Are you using an old churn machine, or the modern method?
I have been making this for a long time and it is amazing!
INGREDIENTS
1 (14 ounce) can sweetened condensed milk
2/3 cup chocolate syrup
2 cups heavy cream
DIRECTIONS
Line a 9x5 inch loaf pan with aluminum foil. In a large bowl, stir together condensed milk and chocolate syrup until color is even. In a separate bowl, whip cream until stiff peaks form. Fold cream into chocolate mixture and pour all into prepared pan. Cover and freeze 6 hours, until firm.
Hope this helps!
I've never made it but here's a Site for you.
Good Luck & can you E-mail me some when you get it made? LoL
http://www.texascooking.com/features/mar...
just make some and ill eat it and so will he ;
This is absolutely delicious:
Farmhouse Ice-Cream (N)
4 free-range eggs, separated (only free-range eggs recommended)
1/2 cup NC raw or organic honey or NC fructose
2 cups fresh cream
1 tsp NC natural vanilla
Whip cream. Separate eggs. In separate container, whisk egg-whites until stiff. Slowly beat in honey. Add egg-yolks and continue beating a few more minutes. Carefully fold in whipped cream. Spoon mixture into freezing container. Place in freezer until firm - about five hours. This makes two litres at a far smaller cost than the average bought ice-cream. Try variations by adding coconut, carob or liquidised fruit. Always remove from freezer an hour or two before serving, according to consistency preferred. The above recipe is convenient for an electric blender. If you do not have a food processor with these attachments, then halve the ingredients and do the whipping with a normal hand-blender.
Note: 3/4 cup fructose may be substituted for 1/2 cup raw honey