How do you make ice cream??!
How do you make ice cream??
I want to make it without an ice cream maker. Homemade!
Thanks!! :)
1 day ago
Are eggs supposed to be in ice cream?? I heard someone say to add eggs...doesn't sound good.. cooked eggs or what?? I might have to eat raw eggs? +___+
Answers:
1 day ago
Are eggs supposed to be in ice cream?? I heard someone say to add eggs...doesn't sound good.. cooked eggs or what?? I might have to eat raw eggs? +___+
I made this in 5th grade and my advice is: Make sure the salt doesn't get into your smaller bag or you'll have salty ice cream and it isn't good!
This is only a vanilla recipe. You can add syrups to flavor it.
Hope this Helps!
Source(s):
http://www.chevroncars.com/learn/food-re...
Here's some instructions. And yes, it includes eggs.
http://sci-toys.com/scitoys/scitoys/ther...
American Ice Cream Recipe
From LoveToKnow Recipes
Ingredients for American Ice Cream Recipe
1 pint milk
2 tablespoons flour
2 tablespoons water
? cup sugar
2 egg yolks
1 cup heavy cream
1 teaspoon vanilla
Instructions
Scald the milk, stirring constantly.
Mix the flour and cold water to a smooth paste and add to it slowly the scalded milk, continuing the stirring.
When thickened, cook over hot water for about fifteen minutes.
Add sugar and beaten egg yolks and cook two minutes.
Strain the custard through a fine sieve and, when cold, add the cream and vanilla and freeze.
This makes a smooth, rich cream.
For variation, use dark brown sugar or maple sugar instead of the white sugar.
Eggs are in ice cream--don't worry they're cooked.
Here's a recipe. You need an ice cream machine
Custard base (cream base) recipe
Ingredients:
4 egg yolks, 1/2 pint (250ml) milk, 1/2 pint (250ml) double/heavy cream, 4 oz (100g) sugar or caster sugar, 2 teaspoons vanilla extract (or according to taste)
First of all beat and mix together the egg yolks and sugar until thick. Separately, pour the milk into a saucepan and scald it (bring slowly up to boiling point). Pour the hot milk into the egg yolks and sugar mix whilst continuously stirring. Then pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE. When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool. This is the custard base and one you can use in many other ice cream recipes where you want a rich, creamy ice cream. When the custard base is cold, stir in the cream and then the vanilla extract, then transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions.
Ta-da!
This is the bag way where you shake it:
http://www.recipezaar.com/34257...
This one has a few different techniques some with or without eggs! And they're all homemade:
http://ths.gardenweb.com/forums/load/coo...
alright get a big bag of ziplock and a little one. on the little one put as many milk as you want then get the vanilla and put 2 spoons of pure vanilla extract add to spoons of sugar and in the big bag put a lot of ice cubes whit salt so they dont melt fast . then put the little bag in side the big bag and shake for 5 minutes . there you go! You have your vanilla homemeade ice cream
How do you intend to mix & freeze at the same time?
You will need to make the equivalent of an IC churn.
Possibly a metal container in a bucket of ice & salt.
Egg yolks can be used, mixed with warmed milk perhaps.
Google 'Ice Cream Maker' to get manufacturers.
Some of them have recipes on their sites.
this is what you should do:
1. go to your car
2. drive to ben & jerrys or coldstone
3. buy whatever ice cream you want
4. enjoy
saves money and time
I have seen it done at the science museum in chatanooga with ice salt and a coffee can inside of a ziploc. it was very soft though. You really do need something to maintain a set speed for an extended period of time.
ther are many recipes that do not need eggs.
by the way you probably eat more raw eggs in other products that you are not aware of. Check mad's recipe emporium for recipes.
http://www.madsrecipes.com/
Chef Tom Morrison c.e.c.
Actually the eggs aren't actually cooked, they're tempered. So brought to room temperature, if you cook them, your ice cream will be chunky.
Without an ice cream maker, it is going to be difficult because you need to get the temperature below freezing.
What you can do is put your ice cream mixture in a container with fairly straight sides, preferably a metal container, and put that in the freezer. (It would help if you freeze the container first.
You will then need to take the container out of the freezer every 2 to 3 minutes and stir it and make sure you scrape all the frozen mixture off the sides. Keep doing this until the mixture is frozen.
If you don't stir the mixture you will get ice crystals and you won't have very good texture or taste.
As for eggs, if you are making a cooked ice cream mixture, then you can add eggs. Be sure to chill the mixture down before you try to make it.
you need an ice cream maker as far as i know. unless u want a frozen block of it. ew. they come with a booklet with a bunch of recipes. we always use half and half, heavy whipping cream, sugar, vanilla. (im pretty sure thats it, i cant find the recipe...) but i am sure the one that we bought has a booklet with a bunch of fun recipes.
you can make sherbet without an ice cream maker. you make the mixture and freeze it. then mash it up, the freeze it again. then take it and put it in a blender, then freeze it one more time. look up some recipes online. watermelon is DELICIOUS!
Here is a recipe for my favorite ice cream.
1 can of evaporated milk (12oz)
1/2 cup of sugar
1 cup of crushed pineapple
1 large ripe banana mashed
1 teaspoon of vanilla
Place all the ingredients in a bowl. Mix to combine. Put in ice cream freezer per directions.
If you do not have an ice cream freezer, use a zip-lock sandwich bag and a freezer bag. Put about a cup of the ice cream mixture into the sandwich bag. Seal tightly. Put the sandwich bag into the freezer bag fill the bag with ice. Add about 1/8 cup of salt. Shake for about 20 minutes, use a towel because it will get cold. When the ice cream is frozen, take out the sandwich bag and rinse quickly under cold water. Cut a corner off the end of the bag and squeeze out the ice cream.
You can also use two coffee cans. This is really fun! Fill a small coffee can with the ice cream mixture. Put on the lid and use strong tape to seal. Place into a large coffee can. Fill the can with ice and add about 1/4 cup of salt. Tape the large can shut. Roll back and forth on the floor for about 20 minutes to 1/2 hour...depending on the room temperature. Remove the small can and rinse under cold water to remove the salt, open and enjoy!
I got this recipe from a good old farmer named 'Leo'.
Put 3 eggs, 3 cups sugar, vanilla to taste, fruit if desired (3 smashed bananas is super!) and milk (and/or cream or a mixture of both) to the fill line. (Should make close to a gallon when all mixed.) (Use your imagination since you don't have a maker.)
Now, he doesn't cook his eggs, but I mix my ingredients together minus most of the milk so that I don't have to heat the whole pot. Stir together on stove and continue stirring until bubbly hot and like 'custard'.
Cool mixture (That's when I add the rest of the milk.).
At this point, you can put in ice cream freezer and make, or you can put in zip-lock bags. Put that bag in a bigger zip-lock bag with ice and salt in that one. Hand to all the kiddos who are probably waiting desperately for some ice cream, and tell them to shake the bags for several minutes. Tada! Ice cream, exercise, and good, cheap fun with a reward all in one!
P.S. If you happen to goof this up or make too much (not likely!), you can pour the mixture over some old bread or the heels that most kids won't eat nowadays, add some raisins or whatever you've got laying around, throw in a baking dish and toss in the oven for a little while.
Bitter Orange Ice Cream
* Servings: 6
* Level of difficulty: Easy
* Preparation Time: 10 minutes, , plus 3-5 hours freezing time
Ingredients
* 3 Seville orange, or 1 eating orange and 2 limes
* 175g icing sugar
* 584ml double cream, a large pot
Method
1. If using Seville oranges, grate the zest of two of them. Squeeze the juice of all 3 and pour into a bowl with the zest. If going for the sweet-orange and lime option, grate the zest of the orange and one of the limes, juice them.
2. Add to the sugar and stir to dissolve then add the double cream.
3. Whip everything until it holds soft peaks, and then turn into a shallow airtight container (of approximately 2 litres) with a lid. Cover and freeze until firm (from 3-5 hours).
4. Remove to ripen for 15-20 minutes (or 30-40 in the fridge) before eating. Serve in a bowl, in cones, with wafers - however you like.
Cooks note: I know that suggesting home-made ice cream for an easy after-work supper makes me sound as if I'm going into deranged superwoman overdrive, but may I put the case for the defence?
All you do to make this is zest and juice some fruit, add icing sugar and cream, whisk and freeze. This requires no stirring or churning and it tastes unlike anything you could buy. So if you've got friends coming over for the curry you can serve this for pudding to amazed admiration without giving yourself anything approaching a hard time. I use my KitchenAid for this, but a cheap handheld electric mixer would do fine; and frankly, a hand whisk wouldn't kill you.
I made this with Seville oranges, but since these are available only in January here, it would be unhelpfully restricting to suggest no substitutes out of season (though you always could freeze the oranges, either whole or just their zest and juice). I won't lie to you and say that my suggested substitutes are quite as magnificent as the original - nothing can provide that biting, aromatic intensity that you get from Seville oranges, which have the taste of orange and the ravaging sourness of lemons - but ordinary eating oranges combined with lime juice provides a glorious tangy and fragrant hit of their own.
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Chocolate chip cookie ice cream
* Servings: 4-6
* Level of difficulty: Intermediate
Ingredients
* 250g mascarpone cheese
* 250ml whole milk
* 100g light muscovado sugar
* 150g chocolate chip cookies
Method
1. Put the mascarpone, milk and sugar in a bowl and whisk until smooth. Transfer the mixture to an ice cream machine and churn until almost frozen.
2. Fold in the crumbled cookies and continue churning until the mixture is completely frozen.
3. Transfer to a freezer proof container and freeze until ready to serve.
4. If you're making the ice cream without a machine, put the container in the freezer and wait until the mixture is almost solid. Then take it out of the freezer and beat it well with a wire whisk or electric beater until smooth, then return to the freezer. Repeat the process twice more to break down the ice crystals, folding in the crumbled cookies before returning to the freezer for the final time.
Cook's note
Choose good-quality cookies, made with butter if possible - and of course with plenty of chocolate chips.
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Double Chocolate Ice Cream
* Servings: 750ml
* Level of difficulty: Easy
* Preparation Time: 15 minutes, plus extra freezing time
* Cooking Time: 10 minutes
Ingredients
For the chocolate cream
* 300g dark chocolate, finely chopped
* 250ml Milk
* 250ml double cream
* 25g caster sugar
For the mousse
* 4 large egg yolks
* 150g caster sugar
* 150ml water
Method
1. Reserve 100g of the chocolate for adding to the ice cream later on, and tip the remaining 200g into a heatproof bowl. Scald the milk, double cream and sugar in a saucepan. Pour over the chocolate and stir until dissolved. Leave on one side until cool.
2. Whisk the egg yolks until pale and creamy with an electric whisk, or in a food mixer.
3. Place the sugar in a small pan and pour over the water. Dissolve the sugar, over a moderate heat, stirring occasionally. Bring to a boil and cook for 5 minutes.
4. Pour the hot syrup onto the beaten egg yolks, in a thin steady stream, whisking as you go.
5. Continue whipping until the egg yolk mixture has thickened and is mousse-like - it should take about 5 minutes on top speed.
6. Stir the cooled chocolate cream, add the reserved chocolate chips and stir to blend everything together. Pour into an ice cream churner and churn until frozen. Alternatively, you could freeze the mixture in the freezer, beating it every hour or so to break up any ice crystals and ensure that the chocolate chips are evenly mixed in.
7. Transfer into a plastic tub and cover with a well-fitting lid. When you're ready to serve, take the ice cream out of the freezer and leave at room temperature for about 10 minutes before scooping out and serving.
Variations, add a dash of your favourite liqueur for an extra-special flavour - orange liqueur, Madeira, cognac and rum are good choices. Don't add too much though, otherwise the ice cream won't set properly.
Soak 100g raisins in your favourite liqueur for 2-3 hours, and add to the ice cream mixture before freezing.
Toasted nuts add a crunchy texture - almonds, pecans and pistachios go particularly well with the rich chocolate flavour.
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Easy Lemon Ice Cream
* Servings: 4
* Level of difficulty: Easy
* Preparation Time: 10 minutes, plus 30 minutes standing and 3-6 hours freezing
Ingredients
* 3 large Lemons, preferably unwaxed
* 175g icing sugar
* 420ml double cream
* 3 tbsp iced water
Method
1. Grate the zest from 2 of the lemons (ideally using a microplane grater).
2. Squeeze the juice of all 3 lemons and pour into a bowl with the zest and sugar.
3. Stir to combine and leave for 30 minutes, to allow the flavour to develop.
4. Whisk the cream with the water until it holds soft peaks, then whisk in the sweetened lemon juice
5. Turn into a shallow container, cover and freeze until firm (no need to stir to break up the crystals). This will take from 3-6 hours depending on your freezer.
6. Transfer the ice cream in its container to the fridge 30 minutes before serving to soften slightly.
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Easy Strawberry Ice Cream
* Servings: Makes about 1 litre
* Level of difficulty: Easy
* Preparation Time: 15 minutes, plus chilling and freezing
Ingredients
* 600g Strawberries, hulled and sliced
* 600ml double cream
* 280g caster sugar
Method
1. Put the strawberries in a food processor and blend to a purée.
2. Tip the purée into a mixing bowl. Stir in the cream and sugar, then whisk until well blended.
3. Pour the mixture into an ice cream machine. Chill according to the manufacturer's instructions.
4. Pour into a freezer-proof container, cover the surface with cling film and freeze until hard.
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