Whats the basic recipe for ice cream?!
Whats the basic recipe for ice cream?
Answers:
money+car+store=ice cream
Vanilla Ice Cream (Basic Custard Style):
15 min 5 min prep
1 Quart
1 cup whole milk
1 cup heavy cream or whipping cream
2 egg yolks
1/3 cup sugar
1 teaspoon real vanilla extract (not imitation!)
1. Beat eggs very well with a mixer, gradually add sugar beat until thick and lemon colored.
2. Stir in milk and heat, stirring until thickened.
3. Remove from heat and cool mixture.
4. Add cream and vanilla, cover and chill mixture.
5. Pour into ice cream maker and follow manufactures directions.
Go to http://www.allrecipes.com and search "ice cream". The most basic one I could find is this:
http://allrecipes.com/recipe/vanilla-ice...
Ice cream is basically flavored cream that is frozen while being stirred in order to have the smallest possible ice crystals. Generally, most home recipes include eggs, and are cooked (a custard). That results in a very smooth texture, and the presence of eggs makes sure it is thick and freezes quickly. Ice cream can be made without eggs, but it takes longer to freeze.
Homemade Ice Cream...in a Bag!
1 servings 17 min 2 min prep
1/2 cup half-and-half
1 tablespoon sugar
1/4 teaspoon vanilla
1 sandwich ziploc bag
1 gallon ziploc bags
3 cups crushed ice
1/3 cup rock salt
Put first 3 ingredients in the smaller Ziplock bag and seal bag (Make sure it is tightly closed!). Put ice and rock salt in the larger bag and then add the filled small bag. Seal the large bag.
Squeeze bag until ice cream is thickened, about 10-15 minutes.
Remove small bag, unseal, and eat with spoon.
No need to even dirty a bowl!
I was a pastry chef for 11 years- ice cream was the one thing i never got tired of making. you can use this recipe as your base- play around with your fillers- have fun with it!
Ice Cream:
2 cups whole milk
2 cups heavy cream
6 egg yolks
3/4 cup sugar
1/2 teaspoon vanilla extract
Heat the milk and cream until scalded then turn off the heat.
In a bowl whisk together the yolks and sugar; then temper the yolks with the hot cream mixture. Return to the heat and cook carefully stirring constantly until thickened and is 180 degrees F (should coat the back of your wooden spoon).
Immediately pour the custard through a fine strainer into a bowl in an ice bath. Chill.
Whisk in the vanilla extract.