Separate eggs. Beat whites until stiff; then beat yolks. Add sugar and sweetened condensed milk. Fol in beaten egg whites. Add cream, milk and flavoring. Freeze. Makes 1 1/2 gallons.
For 1 gallon only: 4 eggs 1 1/2 cups sugar 3 cups cream 1 1/2 tsp. vanilla 1/2 tsp. lemon flavoring Mix just like the first recipe.By Robin from Washington, IA
Check out these recipes.
From the early 1950's. It doesn't require cooking. Add instant pudding to milk and beat in egg, adding the powdered sugar a little at a time to blend together. Add in whipping cream and half and half, mixing all the time. Stir in vanilla.
Vanilla Ice Cream: Omit fruit and food coloring. Decrease half and half to 2 cups; add 2 cups unwhipped whipping cream. Increase vanilla to 2 Tbsp. Proceed as above....
This is a great thing for children to do. Younger ones might get bored shaking, but I think it would be good for a 7 to maybe 10 years old.
Chocolate pudding with a tablespoon of cocoa powder. (Mix with just enough hot water to dissolve lumps. Cool before adding to mix.) Mix in mini chocolate chips or chopped brownies after the ice cream is done...
Beat together eggs, yolks, salt, and 1/2 of the sugar. Heat remaining sugar, milk, and cream, stirring until sugar is dissolved and bubbles form around the edge of the pan...
Combine first 3 ingredients in large bowl, mixing well. Add cream and chocolate syrup. Combine pudding mix with 2-3 cups milk in bowl.
Mix together well and pour into freezer and CRANK! Let stand in freezer for about 15-20 minutes to firm up...
Mix dry ingredients; add margarine and blend over low heat. Add milk and boil 10 minutes. Watch carefully that the mixture does not scorch. Cool. Add vanilla...
Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
I make a lot of ice cream and it is really yummy, but it is always hard to scoop out of the plastic container therefore sometimes splitting the container. I know there is a secret to soft ice cream, so could anyone tell me how to make my ice cream soft?
By R Farrow
For soft ice cream like Dairy Queen:
Soak 2 envelopes Knox gelatin in 1/2 cup cold water. Heat 2 cups milk just to boiling point. Remove from heat, add gelatin. Add 2 cups sugar, 2 t vanilla, 1 t salt.
When making ice cream with heavy whipping cream how do I get rid of the waxy or buttery stuff. It is very unpleasant. The taste is great, but the waxy stuff isn't.
This recipe includes sweetened condensed milk, which gives a good texture. www.thekitchn.com/
OTHER PEOPLE TASTED IT TOO USE THIS 1 vanilla bean 1 3/4 cups heavy cream (preferably organic) 1 1/4 cups whole milk (preferably organic) 1/2 cup + 2 tbsp sugar (divided) 1/3 cup light corn syrup 1/4 tsp salt 6 large egg yolks 1 1/2 tsp vanilla extract.ORGANIC IS BEST.
I would need a little more info as there are lots of variables. So if you are using an old fashioned recipe that calls for a hand crank device and you are using a machine/maker, you could be over churning and getting butter.
If you are using a recipe that calls for a machine and it is happening, try a slightly shorter run time.
Post back with more info. Now I am hungry for a sundae!! :)
It is not clear how you are making your ice cream - by hand or ice cream maker or cooking on stove?
There could be several suggestions so maybe one will help you.
I like this Martha Stewart no churn recipe and it does not have any "wax" taste.
www.marthastewart.com/
I have also tried several other recipes and had no after taste so it is difficult to make suggestions.
www.hamiltonbeach.com/
If you are using the cooking method then you should try a different recipe and follow directions carefully. This is a slow process and cannot be hurried.
How do you make ice cream?
AMANA.S.H. from INDIA
Find a good recipe it should include ingredients such as: Cream or whole milk, sugar, salt, flavoring or fruit and some include eggs, but i don't use the ones that do. Put into a ice cream maker or if you don't have one a Ziploc bag or bowl will work too. Mix your ingredients well, pour into quart size Ziploc bag seal tight, you may even want to tape it shut.
My favorite is peach ice cream. I have one of those 20 dollar machines from Walmart and have made it twice. HOWEVER, you have to buy a lot of rock salt and ice to get it going. I have a gift certificate to William Sonoma that I am going to use to buy this freezer ball contraption that you store in the freezer and then when ready put your ingrediants in it and makes it quickly.
SIMPLEST WAY!
Purchase an electric icecream machine that comes with gel - filled freezable bowls. (I have one made by Cuisinart. About $40.oo American.) Comes with recipes. You just pre-freeze your bowl.
I would like to have a recipe for a low fat ice cream to make in the Kitchen Aid ice cream maker attachment. Can anyone help me? I would really appreciate it.
By Carolyn M
Suggest you go to www.google.com & type in "low fat ice cream recipes". I found these 2 sites right immediately:
www.eatingwell.com/
Raspberry Butter-milk sherbert
2 cups fruit fresh or frozen
1 cup sugar
2 cups buttermilk
1 tsp vanilla extact
Mix together in blender or food processor
The original recipe came from Southern Living Mag about a million years ago. I use powdered buttermilk because I never have any fresh in my fridge. We use this in a cruisanart ice cream maker so I don't know how it will work in anything else. Anne from North Carolina
How long does it take to make homemade ice cream?
By dede jameson
We make ice cream in our electric ice crean maker a lot. It usually takes around twenty minutes for the ice cream to make. It is usually the right consistancy, but will get firmer if kept cold in the ice water (water that forms as ice melts).
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I grew up on this stuff! We had it all spring and summer almost every weekend. Definitely a family favorite, especially my dad!
I have only tasted and loved, but never have made, homemade ice cream in a maker before. Does anyone know how to prevent that quick-melting drawback homemade ice cream has?
Have you ever wondered if there was a healthful alternative to the sugar and preservative filled ice cream you buy in the supermarkets? If you have or if you would truly like to try homemade ice cream then this is for you.
In a large saucepan, bring 6 cups milk to a boil over medium heat. Remove from heat and set aside. In a mixing bowl, beat egg YOLKS; add remaining milk and mix well.
Whip together well. Then line a casserole dish with plastic wrap enough to cover top as well, and freeze. It will be the best, creamiest homemade ice cream you have ever eaten.
