Skip to comments.Home made ice cream! Who has the best recipes?
Posted on 07/12/2014 1:13:10 PM PDT by Wingy
Okay, the Russians have invaded Ukraine, Obama is probably playing golf, another few hundred "uninvited guests" have arrived at our Southern border, and Germany and Argentina are gearing up for The World Cup Final. My big concern, however, is finding the BEST recipe for my new 1.5 quart ice cream maker.
ping for closer watching later
I make Teaberry Ice Cream (It’s a PA thing). I don’t use heavy cream and instead use 4 cups half and half. Teaberry oil can be found online (don’t use much of any mint oil as it is usually VERY strong - 1/2 teaspoon usually does it). Any flavoring can be used - just add it at the end when you put the custard in the machine. Very good with good vanilla beans!
1 cup heavy cream
3 cups half-and-half cream
8 egg yolks
1 cup white sugar
1/8 teaspoon salt
Pour the heavy cream and half-and-half cream into a heavy saucepan, place over medium-low heat, and heat until barely simmering, stirring frequently. Turn the heat down to low.
Whisk together the egg yolks, sugar, and salt in a large bowl until thoroughly combined.
Slowly pour about 1/2 cup of hot cream mixture into the egg yolk mixture, whisking constantly. Repeat three times more, whisking thoroughly before adding each additional 1/2 cup of hot cream to the egg yolk mixture. Pour the egg yolk mixture back into the saucepan with the remaining hot cream, and whisk constantly over medium-low heat until the mixture thickens and will coat the back of a spoon, 5 to 8 minutes. Do not let mixture boil.
Pour the ice cream base into a bowl and allow to cool for about 20 minutes; place in refrigerator and chill overnight. The next day, pour into an ice cream maker, and freeze according to the manufacturer’s directions. Remove the ice cream, pack into a covered container, and freeze for 2 hours or overnight before serving.
If you want it pink, you'll need some pink food coloring as well.
Espresso ice cream:
Does this taste like the old Clarks Teaberry Gum? It looks great. Thanks
Yes it does. Exactly.
Stir/dissolve cup hot brewed Folgers® Black Silk Coffee, 1/2 c dk br/ sugar, tea cinnamon, dash cloves. Stir in 14 oz can Sweet/Cond/Milk.
COVER/chill very cold 4-24 hrs.
FINAL Stir in 2 c cold h/cream, 2 tsp orange zest, tsp vanilla.
FREEZE as per ice cream freezer mfg.
Or pack into container. Cover/freezer 3 hours
SERVE heated Smucker's Hot Fudge Topping over ice cream.
Butter Pecan Ice Cream / Eaglebrand.com recipe and pic
Whip to stiff peaks 2 cups h/cream. Fold into combined 14 oz
can Eagle Brand Sweet/Cond/Milk, cup chp toasted pecans, tsp
maple extract. Mix well. Pour into loaf pan, foil over; freeze six
TOASTED NUTS Shake cup chp nuts in skillet w/ 3 tbl melted
butter to lightly brown; plate immediately to prevent burning.
Scooped into fantastic jadeite bowl with vintage scoop.
THOMAS JEFFERSON’S ICE CREAM RECIPE
2. bottles of good cream.
6. yolks of eggs.
1/2 lb. sugar
mix the yolks & sugar
put the cream on a fire in a casserole, first putting in a stick of Vanilla.
when near boiling take it off & pour it gently into the mixture of eggs & sugar.
stir it well.
put it on the fire again stirring it thoroughly with a spoon to prevent it’s sticking to the casserole.
when near boiling take it off and strain it thro’ a towel.
put it in the Sabottiere
then set it in ice an hour before it is to be served. put into the ice a handful of salt.
put salt on the coverlid of the Sabotiere & cover the whole with ice.
leave it still half a quarter of an hour.
then turn the Sabottiere in the ice 10 minutes
open it to loosen with a spatula the ice from the inner sides of the Sabotiere.
shut it & replace it in the ice
open it from time to time to detach the ice from the sides
when well taken (prise) stir it well with the Spatula.
put it in moulds, justling it well down on the knee.
then put the mould into the same bucket of ice.
leave it there to the moment of serving it.
to withdraw it, immerse the mould in warm water, turning it well till it will come out & turn it into a plate.
MODERN VERSION (ADAPTED BY MARIE KIMBALL)
Beat the yolks of 6 eggs until thick and lemon colored. Add, gradually, 1 cup of sugar and a pinch of salt. Bring to a boil 1 quart of cream and pour slowly on the egg mixture. Put in top of double boiler and when it thickens, remove and strain through a fine sieve into a bowl. When cool add 2 teaspoonfuls of vanilla. Freeze, as usual, with one part of salt to three parts of ice. Place in a mould, pack in ice and salt for several hours. For electric refrigerators, follow usual direction, but stir frequently.
I like your style. Been at politics myself all day and this is a lovely distraction!
We make HMIC every so often. It is too dangerous to have all the time.
Our favorite recipe is the common heavy cream and sugar variety; then adding real vanilla bean that has been warmed on the stove in a pan + slightly cracked malted milk balls + chocolate syrup + whipped cream - after the ice cream reaches soft-serve consistency.
The only other suggestion I have is to make Home made funnel cake and serve the ice cream over them while they’re hot, and cover with sundae toppings.
I just made myself hungry.
Looking forward to other recipes!
Beat 2 yolks, 40g sugar; then temper w/ some of 250 ml boiled milk. Return to pan holding rest milk; cook/stir to coat back of spoon. Cool, then beat in 200 grams creme fraiche, few drops lime juice. Freeze as per ice cream machine mfg.
SERVE very soft alongside Peach Tart.
Just so long as it is chocolate with marshmallows and chopped nuts.
In the old days there was no recipe.”
You are so right. We made homemade ice cream every Sunday when I was growing up on the farm. Molly, my jersey cow, contributed the fresh cream, fresh eggs came from hens named Penny, Lucy and Matilda. Mother’s job was to put the ingredients together - nothing was cooked - and then to yell at my dad to make sure he remembered to be careful that he didn’t get any rock salt in the top while he cranked. Dad’s job was to get the ice, rock salt and gunny sacks to go on top of it all and then churn until the crank would no longer move. Mine was to provide some added weight to the freezer by sitting on the top and I always got to clean off the paddle once it was removed from the inside. Yummy memories.
When I had my own children I tried to recreate the ice cream recipe and got close but never quite right. Also tried making homemade noodles - the kind where you put some flour in a bowl, make a hole in the middle, add eggs, mix it together with your hands until just right, roll it out, cut, cook and eat. Mine were truly a disaster.
If I remember correctly, the ice cream recipes all begin, "Take two dozen egg yolks . . . ."
Keep in mind this is for a 4 quart mixer.
3 cups of sugar
1 tsp salt
3 tablespoons of vanilla
1 tsp almond extract
1 quart 1/2 & 1/2
1 quart heavy cream
Using mixer, mix eggs. Add salt, vanilla and almond and mix. Slowly add sugar until mixed. Mix in 1/2 & 1/2 and cream. Freeze.
1/3 cup unsweetened cocoa powder
1/2 cup water
3/4 cup sugar
1/2 teaspoon vanilla extract
Put cocoa powder, sugar and water in small saucepan, heat to simmer while stirring gently for 2 minutes.
Remove from heat and add vanilla.
Thickens slightly as it cools, tastes like Hershey's commercial syrup.
Also great on pancakes!
My family used to make pineapple homemade ice cream 40 years ago. I think it was vanilla with lots of fresh cream and crushed pineapple. I don’t remember the exact recipe, but it was the bomb.
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.
I only use my ice cream maker and go crazy during strawberry season.
Epicurious, Nigella Lawson have excellent ice cream instructions.
Best Recipe, based on one my mother used many years ago...
1 quart cream (real cream, not half n’ half)
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.
Note - this is NOT cooked. Should not be cooked.
That looks great. How much does it make? Looks like 1.5 quarts, but I thought I’d better ask. Thanks.
Does anyone have a recipe for chocolate and strawberry?
That makes about 1/2 quarts. My mother’s original recipe made one gallon in a White Mountain hand crank job.
Recipes from a White Mountain dealer:
I just got an ice cream freezer at a yard sale today! Thanks for the recipe, I’ll give it a try.
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.
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.
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
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.
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).
If you want strawberry/raspberry ice cream simply slice up and add to ice cream as it is mixing in maker.
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
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.
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