How to make ice cream without an ice cream maker?!
How to make ice cream without an ice cream maker?
Answers:
Ingredients Used
The main constituents of ice cream are fat, milk solids-not-fat (skim-milk powder), sugar, gelatin (or other suitable stabilizer), egg and flavouring.
A variety of milk products can be used: cream, whole milk, condensed milk and instant skim-milk powder. The recipes stated below proved satisfactory using whipping cream (32-35% fat), table cream (18% fat) and whole milk. The fat gives the product richness, smoothness and flavour. Skim-milk powder is used to increase the solids content of the ice cream and give it more body. It is also an important source of protein which will improve the ice cream nutritionally. Use good quality, fresh powder to avoid imparting a stale flavour to the ice cream.
Liquid coffee whitener (usually purchased frozen) is a cream substitute in one of the recipes. It will yield a slightly different flavour which is still very acceptable. The texture of the ice cream is very creamy. Liquid coffee whitener offers the convenience of being stored frozen in your freezer and is readily available if a quick decision is made to make ice cream.
Sugar is a common ingredient to use as a sweetener. It increases the palatability and improves the body and texture.
The next ingredient, gelatin (or similar substance) assists in absorbing some of the free water in the ice cream mix and helps prevent the formation of large crystals in the ice cream.
It also gives substance or a less watery taste when the ice cream is consumed. The eggs are added to make the fat and water more miscible and also to improve the whipping ability which gives the ice cream greater resistance to melting.
Although vanilla is the flavour added to all of the mixes listed below, you may add flavours to suit you taste.
Preparation of the Ice Cream Mix
The mix (unfrozen ice cream) has to be cooked (pasteurized). For pasteurizing the mix, it is best to use a double boiler to prevent scorching.
Place the liquid ingredients (milk, cream or coffee whitener) in the upper section of the double boiler. Beat in the eggs and the skim-milk powder. Mix the gelatin with the sugar and add to the liquid with constant mixing. While stirring, heat to about 70oC. Place the container in cold water and cool as rapidly as possible to below 18oC.
Aging the Mix
The ice cream mix is best if it is aged (stored in the refrigerator) overnight. This improves the whipping qualities of the mix and the body and texture of the ice cream. If time does not permit overnight aging, let the mix stand in the refrigerator for at least four hours. After the aging process is completed, remove the mix from the refrigerator and stir in the flavouring.
Freezing the Mix
The freezing procedure has a two-fold purpose, the removal of heat from the mix and the incorporation of air into the mix. Heat is removed by conduction through the metal to the salt water brine surrounding the freezing can. This transfer of heat depends upon the temperature of the brine, the speed of the dasher and how well the dasher scrapes the cold mix from the surface of the freezer can. The dasher speed and surface contact are important to achieve complete removal of the frozen ice cream from the wall of the freezer can. A brine made from 500 grams (1 lb.) of salt and 5 kilograms (11 lbs.) of crushed ice (one pail full) makes a good freezing mixture.
Before starting to freeze the ice cream, make sure all parts of the freezer coming in contact with the ice cream are clean and have been scalded. Let the can cool before pouring in the mix. Place the empty can in the freezer bucket and insert the dasher ensuring both the can and the dasher are centred. Pour the cold, aged mix into the freezer can. The can should not be filled over two-thirds full to allow sufficient room for air incorporation.
The recipes listed below will fill a 5 litre (5 quart U.S.) freezer can to just below the fill line. Attach the motor or crank mechanism, depending on whether your freezer is the electric or hand-cranked style, and latch down securely. Plug in the motor or start turning the crank. Immediately begin adding crushed ice around the can sprinkling it generously with salt. Try to add the salt and ice in the same one to ten proportion to get the proper brine temperature. After the bucket is filled with ice to the overflow hole, pour a little water over the ice to aid in the melting process.
Freeze the mix for 20 to 30 minutes. If the electric motor stalls, immediately unplug it. Remove the motor or crank and take the dasher out of the ice cream. The ice cream will be softly frozen. Scrape the ice cream from the dasher and either scoop into suitable containers or pack in the freezer can. Immediately place the ice cream in the deep freeze to harden.
If freezer facilities are not available, the ice cream can be left in the can, the lid plugged with a cork and placed back into the bucket. Repack the freezer with more ice and salt, cover with a heavy towel and set in a cool place to harden until serving time. This will require further addition of ice and salt depending on the length of time the ice cream is being held. The yield from the recipes listed below should be three to four litres.
Regular Vanilla Ice Cream
Table cream 2 litres (2 US quarts)
Instant skim-milk powder 350 ml (1.5 cups)
Sugar 450 ml (2 cups)
Gelatin one 7 g (1/4 oz.) pkg.
Egg one med or large
Vanilla 10 ml (2 teaspons)
Calories per 100 g 230
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
Milk Substitute Vanilla Ice Cream
Coffee whitener 2 litres (2 US quarts)
Instant skim-milk powder 350 ml (1.5 cups)
Sugar 500 ml (2 cups)
Gelatin one 7 g (1/4 oz.) pkg.
Egg one med or large
Vanilla 10 ml (2 teaspons)
Calories per 100 g 210
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.
Source(s):
http://www.foodsci.uoguelph.ca/dairyedu/...
Simple! just mix ice and cream.
you can make it using a 1 pound coffee can and a 5 pound
coffee can kick the can ice cream.you can also make it in a ziploc bag.
They have an interesting way to make ice cream with zip lock bags @
http://sci-toys.com/scitoys/scitoys/ther...
no ice cream maker....hmm....so i'm guessing the hardest part is the freezing...duh...lol. my friend has made ice cream before this way, and it turn out very nicely. you need two (clean) coffee cans. one large, one a lil bit smaller. place your ice cream mix into the smaller can, place lid on can. then put that inside the larger can. layer ice and rock salt in between the two cans, place a lid on the big one...and roll. the trick is to keep moving it. you'll have to refill the ice once or twice, but it gets the job done.
Enjoy!
1 (12 ounce) package frozen whipped topping, thawed
1 teaspoon vanilla
1 1/2 cups M&Ms plain chocolate candies
1 pinch salt
2 cups milk
1 (14 ounce) can sweetened condensed milk
1 cup sugar
Combine whipped topping, condensed milk, sugar, vanilla, candy and salt in the canister of an ice cream maker, stir well.
Insert paddle and fill with enough milk to reach 1 inch from the top of the canister (may be more or less than the 2 cups of milk).
Freeze according to manufacturer's directions.
NOTE: To freeze without a maker, use a 2 qt plastic container, fill with milk to 2 inches of top and freeze in freezer, stiring every 15 minutes until hard.
2 eggs
3/4 cup sugar
2 tablespoons cornstarch
1 cup milk
1 pint heavy whipping cream
pinch of salt
2 teaspoons vanilla
Using an electric mixer, beat the eggs for several minutes until thick and lemon colored. Add 1 cup of milk and blend into the eggs. Mix sugar and cornstarch in a large saucepan. Add egg/milk mixture to the sugar and cornstarch. Cook until thick (about 5 minutes) stirring constantly. Allow the custard mixture to cool to room temperature.
When the custard is cool, put into a freezer-safe bowl. Blend in cream and salt. Freeze for 2 hours or until slushy. Add 2 teaspoons vanilla. Whip for 5 to 10 minutes with an electric mixer. Return to freezer and finish freezing (several hours or overnight).
Variations:
After you have whipped the ice cream, fold in 1 to 2 cups of fresh or frozen fruit, nuts and/or chocolate before returning the ice cream to the freezer to finish freezing.
Here are some ideas for additions to your ice cream:
Strawberries
Blackberries
Raspberries
Peaches
Cherries (or Maraschino Cherries)
Chocolate chips
Butterscotch chips
Crushed Heath bars
Crushed peppermint candy
Chopped walnuts
Chopped pistachio nuts
Diced bananas
Coconut
Chocolate chip cookie dough (drop into the ice cream by small spoonfuls and carefully fold in)
Caramel or chocolate or fudge syrup (drop into the ice cream by small spoonfuls and carefully fold in)
1/2 cup whole milk
1/4 teaspoon vanilla
1 Tablespoon sugar
Pinch of salt
Two cups of ice cubes
6 Tablespoons salt
Step One: Combine milk, vanilla, sugar, and pinch of salt in a plastic bag
Step Two: In a Larger plastic bag combine the 6 tablespoons salt and ice
Step Three: Seal small bag and place it in the larger bag with the ice in it then seal the larger bag
Step Four: Shake for five minutes
Yields one serving