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Home made ice cream! Who has the best recipes?
Vanity | 07/12/2014 | Myself

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.


TOPICS: Chit/Chat; Food; Miscellaneous
KEYWORDS: homemade; icecream; recipes; summer
Freepers have the best knowledge base for questions like this, and I hope to pry a few family secret recipes from you (For the greater good) folks. I've asked around my family but no one bothers with home made any more. Any recipes are welcome, no matter the flavor. Thanks All!
1 posted on 07/12/2014 1:13:10 PM PDT by Wingy
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To: Wingy

ping for closer watching later


2 posted on 07/12/2014 1:17:06 PM PDT by Shimmer1 (If chocolate fudge cake could sing, it would sound like Barry White.)
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To: Wingy

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.


3 posted on 07/12/2014 1:21:47 PM PDT by FlJoePa
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To: Wingy

If you want it pink, you'll need some pink food coloring as well.

4 posted on 07/12/2014 1:24:08 PM PDT by FlJoePa
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To: Wingy

Espresso ice cream:

http://www.foodnetwork.com/recipes/ina-garten/espresso-ice-cream-recipe3.html


5 posted on 07/12/2014 1:25:31 PM PDT by goodwithagun (My gun has killed fewer people than Ted Kennedy's car.)
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To: FlJoePa

Does this taste like the old Clarks Teaberry Gum? It looks great. Thanks


6 posted on 07/12/2014 1:28:50 PM PDT by Wingy
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Comment #7 Removed by Moderator

To: Wingy

Yes it does. Exactly.


8 posted on 07/12/2014 1:33:12 PM PDT by FlJoePa
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To: Wingy

For later.


9 posted on 07/12/2014 1:38:35 PM PDT by TalBlack (Evil doesn't have a day job.)
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To: All
Cafe de Olla Ice Cream

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.

10 posted on 07/12/2014 1:40:33 PM PDT by Liz (Another Clinton administration? Are you nuts?)
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To: All
This was on a FR recipe thread.

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
hours minimum.

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.

11 posted on 07/12/2014 1:43:35 PM PDT by Liz (Another Clinton administration? Are you nuts?)
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To: Wingy

THOMAS JEFFERSON’S ICE CREAM RECIPE
Ice Cream.

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.


12 posted on 07/12/2014 1:44:53 PM PDT by ansel12 (LEGAL immigrants, 30 million 1980-2012, continues to remake the nation's electorate for democrats)
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To: Wingy

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!


13 posted on 07/12/2014 1:45:15 PM PDT by CaptainPhilFan ( It's hard to kiss the lips at night that chew yer ass out all day long.)
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To: All
Crème Fraiche Ice Cream / French recipe served on Peach and Almond Tart

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.

14 posted on 07/12/2014 1:46:58 PM PDT by Liz (Another Clinton administration? Are you nuts?)
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To: Wingy

Just so long as it is chocolate with marshmallows and chopped nuts.


15 posted on 07/12/2014 1:47:50 PM PDT by BenLurkin (This is not a statement of fact. It is either opinion or satire; or both.)
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To: First Authority

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.


16 posted on 07/12/2014 1:57:14 PM PDT by Grams A (The Sun will rise in the East in the morning and God is still on his throne.)
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To: Wingy
Home made ice cream! Who has the best recipes?

If I remember correctly, the ice cream recipes all begin, "Take two dozen egg yolks . . . ."

17 posted on 07/12/2014 1:58:34 PM PDT by Oratam
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To: Wingy

Keep in mind this is for a 4 quart mixer.

8-10 eggs
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.


18 posted on 07/12/2014 2:01:52 PM PDT by Mean Daddy
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To: Wingy
How about something for ON the ice cream?

Chocolate sauce:

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!

19 posted on 07/12/2014 2:15:38 PM PDT by W. (Democrats need the 'poor' to justify their political existance. What'd LBJ say? "I'll have them ni..)
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To: Wingy

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.


20 posted on 07/12/2014 2:22:03 PM PDT by Askwhy5times (http://bluegrasspundit.com/)
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To: Askwhy5times

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.


21 posted on 07/12/2014 2:32:53 PM PDT by JohnnyP
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To: Wingy

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

Epicurious, Nigella Lawson have excellent ice cream instructions.


22 posted on 07/12/2014 2:36:19 PM PDT by miss marmelstein (Richard Lives Yet!)
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To: Wingy

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.


23 posted on 07/12/2014 2:37:58 PM PDT by GGpaX4DumpedTea (I am a Tea Party descendant...steeped in the Constitutional Republic given to us by the Founders)
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To: GGpaX4DumpedTea

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


24 posted on 07/12/2014 2:50:42 PM PDT by Wingy
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To: GGpaX4DumpedTea

Does anyone have a recipe for chocolate and strawberry?


25 posted on 07/12/2014 2:53:25 PM PDT by Wingy
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To: Wingy

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


26 posted on 07/12/2014 2:55:27 PM PDT by GGpaX4DumpedTea (I am a Tea Party descendant...steeped in the Constitutional Republic given to us by the Founders)
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To: GGpaX4DumpedTea

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


27 posted on 07/12/2014 2:57:45 PM PDT by JohnnyP
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To: GGpaX4DumpedTea

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


28 posted on 07/12/2014 2:59:37 PM PDT by Red Boots
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To: Wingy

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.


29 posted on 07/12/2014 3:04:54 PM PDT by BykrBayb (World Lung Cancer Day {WLCD} Aug 1 https://facebook.com/events/309580722464921 ~ Þ)
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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.


30 posted on 07/12/2014 3:09:46 PM PDT by Rio (Proud resident of the State of Jefferson)
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To: Wingy
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.
31 posted on 07/12/2014 3:10:36 PM PDT by GGpaX4DumpedTea (I am a Tea Party descendant...steeped in the Constitutional Republic given to us by the Founders)
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To: Wingy

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.


32 posted on 07/12/2014 3:21:03 PM PDT by ssschev (Pick up the can, throw out the trash.)
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To: Wingy
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.
33 posted on 07/12/2014 3:26:31 PM PDT by Elderberry
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To: Wingy
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).

34 posted on 07/12/2014 3:57:03 PM PDT by donozark (The voices inside my head may not be real, but they have some good ideas!)
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To: Wingy

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


35 posted on 07/12/2014 3:58:03 PM PDT by donozark (The voices inside my head may not be real, but they have some good ideas!)
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To: donozark

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


36 posted on 07/12/2014 4:05:17 PM PDT by RummyChick
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To: Wingy
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.
37 posted on 07/12/2014 4:12:02 PM PDT by JoeFromSidney (Book: Resistance to Tyranny. Buy from Amazon.)
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To: Wingy

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.


38 posted on 07/12/2014 4:16:03 PM PDT by Yaelle
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To: Yaelle

bttt


39 posted on 07/12/2014 4:17:09 PM PDT by ConservativeMan55 (In America, we don't do pin pricks. But sometimes we elect them.)
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