Home made ice cream! Who has the best recipes?

Vanity | 07/12/2014 | Myself

[JohnnyP]

I have a White Mountain hand crank in the garage. Used to make peach ice cream in the summer, but it seems I’m always on a diet now.

[miss marmelstein]

I only use my ice cream maker and go crazy during strawberry season.

Epicurious, Nigella Lawson have excellent ice cream instructions.

[GGpaX4DumpedTea]

Best Recipe, based on one my mother used many years ago...

1 quart cream (real cream, not half n’ half)
2 eggs
3/4 cup sugar
1 teaspoon vanilla (pure Mexican vanilla is best)
1/2 teaspoon lemon extract

Mix together with a wire whip.
Pour into your ice cream freezer.
Freeze.

Note - this is NOT cooked. Should not be cooked.

[Wingy]

That looks great. How much does it make? Looks like 1.5 quarts, but I thought I’d better ask. Thanks.

[Wingy]

Does anyone have a recipe for chocolate and strawberry?

[GGpaX4DumpedTea]

That makes about 1/2 quarts. My mother’s original recipe made one gallon in a White Mountain hand crank job.

[JohnnyP]

Recipes from a White Mountain dealer:
http://www.brm-icecream.com/recipe.htm

[Red Boots]

I just got an ice cream freezer at a yard sale today! Thanks for the recipe, I’ll give it a try.

[BykrBayb]

I see you have plenty of recipes for the base, so I won’t bother digging mine out and transcribing it here.

Pick your favorite base, then peel and loosely chop some peaches. Stir them in at the end. Add some apricot brandy instead of or in addition to the vanilla extract. Optional: add some blanched almonds (sliced, julienned or chopped), or almond extract. Almonds go good with peaches.

[Rio]

My grandparents would make lemon-flavored ice cream at family gatherings. None of the offspring seem to have the recipe. Grandpa was a dairyman, so it’s likely that no recipe was used. Us 14 grandkids did the cranking. Licking the paddles was the best part.

I now have a small (1 or 1.5 quart) maker where you have to pre-freeze part of the device and then make ice cream via electric motor. no ice. no salt. So far we’ve only made frozen yogurt in it. That’s good, too.

[GGpaX4DumpedTea]

BTW, you can adjust the amount of cream based on your freezer's actually capacity. After making a batch or two you will have a better idea. For a while we got unpasteurized cream from a cheese factory. That made the ice cream even better. And because the enzymes are all in the cream it makes it much less fattening. Butter fat has the highest natural source for lipase, the enzyme that digests fat.

[ssschev]

Funny that this thread came up. The wife and I decided to make homemade ice cream about an hour before the thread started. we are enjoying as I type :)

Strawberry-Vanilla Ice Cream:
makes 2 quarts
1 C milk
1 C sugar
dash salt
1 C half/half
1 1/2 t. vanilla extract
2 C Whipping Cream
this recipe come from the Rival Ice Cream and Yogurt Freezer manual.
We modified the recipe;
1 vanilla bean split and the seeds mixed into the milk after heating.
1 1/2 C fresh strawberries (mashed)

The recipe says to put in freezer for two hours after mixer stops. We enjoyed a serving directly from the mixer. Yummy for a hot summer (94F) afternoon.

[Elderberry]

Used to go to the peach cannery in Wayside, Ga. and buy bushels of culls for $1.00 a bushel. So fresh peach ice cream is still my favorite.

[donozark]

VANILLA CUSTARD ICE CREAM

Mix 1 Tbls. flour with 1 cup sugar. Add 1 egg slightly beaten and 1/2 tsp. salt.

Gradually add 1 cup scalded milk to above mixture. Cook slowly 10 minutes.

Cool, then add 1 and 1/2 pints (3 cups) Half N' Half and 1 tbls. vanilla. Stir.

Chill in refrigerator overnight or at least 4 hours before freezing (making ice cream).

[donozark]

If you want strawberry/raspberry ice cream simply slice up and add to ice cream as it is mixing in maker.

[RummyChick]

I can’t be bothered. Went to the fridge and grabbed my Talenti gelato.

That will have to do while all of you make homemade

[JoeFromSidney]

It's become a tradition at our family reunions to have homemade ice cream. I've made ice cream using the recipes in the manual that came with the maker, from recipes in cookbooks, and some I've downloaded from the Internet. Really hard to go wrong.

[Yaelle]

These are all custard ice creams. With eggs. First of all, raw egg whites aren’t needed in ice cream. And the yolks should be cooked just a bit while making the custard. If you are making ice cream with cheap commercial whole raw eggs, you are begging for salmonella. Nearly every mass commercial chicken has it. Salmonella can make you sick for a month, and it can kill a two year old.

However, there are great ice creams without custard, called “Philadelphia style.”

Here’s a delicious vanilla. I like these better because they are more refreshing and not so richly filling.

3 c heavy cream (or 2 c heavy cream and 1 c milk)
3/4 c sugar
Pinch of salt
1 vanilla bean
3/4 tsp vanilla extract

Heat one of the cups of cream in a saucepan and add sugar and salt. Slice the vanilla bean in pieces and each one LENGTHWISE. Get a tiny sharp pointed paring knife and scrape out as much of the delicious little vanilla seeds into the cream. Throw the pods in as well. Don’t let the cream boil; just heat it til the sugar is dissolved.

Remove from heat, pour into a bowl (stainless is fastest to cool), add the rest of the cream and the vanilla extract, and chill in fridge until cool.

When cool, get out the pieces of pod* and put the cream mix into your ice cream maker.

Yummy and no salmonella.

* rinse the pods well and dry them overnight. Then you can throw them into your sugar canister and all your sugar will have a delightful vanilla scent. Tell others so they don’t think those big black things in the sugar are bugs!

Recipe borrowed from David lebovitz but it’s pretty straightforward.

[ConservativeMan55]

bttt