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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
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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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