Ice-Cream Recipe?!

Question:

Ice-Cream Recipe?

I want a good ice cream recipe. Not the simple put half and half and sugar in ice cream maker. Im talking a real recipe that will give me a basic rich ice cream that I can tweak to make my own flavors. Any out there?

Additional Details

8 hours ago
Once again... Please, no, "just put milk a sugar in bag and shake hard" types of ice cream. I want REAL ice cream like two people posted.

Answers: 8 hours ago
Once again... Please, no, "just put milk a sugar in bag and shake hard" types of ice cream. I want REAL ice cream like two people posted. 1). Rich Vanilla Ice Cream

Preparation time: 20 min
Yield: 12 (1/2-cup) servings


3/4 cup sugar
1 pint LAND O LAKES? Half & Half
1/4 teaspoon salt
4 eggs
1 pint (2 cups) LAND O LAKES? Heavy Whipping Cream
1 tablespoon vanilla


Combine sugar, half & half and salt in 2-quart saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved (3 to 4 minutes).

Beat eggs in large bowl until light and lemon-colored. Gradually stir small amount of hot half & half mixture into beaten eggs with wire whisk. Slowly pour egg mixture into remaining half & half mixture in saucepan, whisking constantly.

Reduce heat to low. Cook, stirring constantly, until half & half mixture reaches 160°F and is thick enough to coat back of metal spoon (7 to 10 minutes). (DO NOT BOIL.) Pour into clean bowl. Cover; refrigerate until chilled (1 to 2 hours).

Stir whipping cream and vanilla into chilled half & half mixture with wire whisk. Freeze in ice cream maker, according to manufacturer’s instructions, until desired consistency. Serve immediately or store frozen in freezer container with tight-fitting lid. Source(s):
it's really good Try going to www.allrecipes.com they've got pretty much ever recipe on that website for you. Invent your own ice cream:

1 gallon-size resealable plastic bag
8 cups ice
1/3 cup rock salt
1 quart-size resealable plastic bag
1 cup whole milk or half-and-half (or a combination of the two)
3 TBSP sugar
1/4 TSP vanilla
Clean, dry pint-size ice cream container
1/2 cup add-ins: candy, nuts, cereal, cookies, marshmallows, chocolate chunks, things in the like
9-by-12 inch piece of construction paper
Scissors
Markers
Clear tape

1. Fill larger plastic bag with ice. Add rock salt.
2. Fill smaller plastic bag with milk or half-and-half, sugar, and vanilla, Seal WELL.
3. Place the smaller plastic bag inside the larger one. Seal WELL. Shake until the mixture turns into ice cream (about 5 minutes...I suggest not stopping to rest, keep shaking, so in that case, hand it off to someone else)
4. Transfer your ice cream to your container and stir in your add-ins. Be creative. Make sure it's edible!
5. Come up with a name for the creation and make a label with your construction paper. Cut paper into two pieces: a circle (3 1/2 inches in diameter) for top; and a trapezoid (4 inches wide, 12 inches long at the top, but 11 inches long at the bottom) for the side. Decorate however you like and attach to container with clear tape. Store in freezer until ready to eat.

Makes about 2 cups. 1/4 CUP OF MILK
TWO SQUIRTS OF YOUR CHOICE OF SYRUP
1TBSP OF SUGAR
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Put the milk ,syrup and sugar in a sandwich bag and zip it tight!!!! put it in a larger ziploc bag and put ice over all of it and put salt over top of the ice and bag. Rap the bag in newspaper and shake it until hard enough for you. 3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces vanilla sugar
2 teaspoons pure vanilla extract

Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.

Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden. I've made ice cream before and I think the best thing is to add half a cup of brown sugar to a batch (or to taste) and some molasses too. Seriously, its the best and I don't know why brown sugar ice cream isn't a staple on the supermarket shelves.

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