Ice cream recipes can be quick and easy or fit for the gourmet chef to cook. We will start with easy and work our way up.
A Bag of Ice Cream
A perfect for a summer snack for children or adults.
Ingredients and equipment:
1 Gallon size plastic bag with zipper closing
1 Pint storage bag
ice cubes
1/2 Cup rock salt
1 Tbsp. Sugar
1/2 cup half&half
1/4 tsp. Vanilla or other flavoring
First fill the large bag about 1/2 full of ice cubes and add the rock salt. Place milk, sugar and vanilla into the small bag and be sure it is totally sealed. Seal the large bag and just shake, shake, shake for about 5-7 minutes. You will have created about 1 serving/scoop of ice cream.
Home Made Butter Pecan Ice Cream
1 can Sweetened Condensed Milk
2 cups heavy cream
1 1/2 cups chopped toasted pecans
1 tsp maple extract
4 tablespoons melted butter
Pecans can be toasted in a nonstick skillet over medium heat, shaking until slightly brown.
Combine and mix well the condensed milk, maple flavoring, pecans and butter in a large mixing bowl. Whip the cream to the stiff peak consistency in another bowl. Gently fold the whipped cream into the other mixture. Pour into a loaf pan or 2 quart container. Cover and Freeze for 6 hours or until it is firm. This must be stored in a freezer.
Pecan and Cherry Ice Cream
1 pint half&half
1 pint heavy cream
1 can sweetened condensed milk
1/2 cup pecans chopped
1 tbsp vanilla extract
1/2 tsp almond extract
1 jar (10 oz) stemless maraschino cherries, drained and chopped.
Combine all ingredients in your home made ice cream freezer container. Mix well and follow manufacturers' instructions.
This can also be made using just your freezer.
Do not use the half&half. Whip the cream to stiff peaks. Combine 1/2 cup chopped cherries, 1/3 cup toasted pecans, 2 tsp vanilla and 1/4 tsp almond extract. Mix well, fold in the cream and pour into a 2 quart container or a loaf pan. Cover and freeze for at least 6 hours or until firm.
Custard Based Vanilla Ice Cream
1 cup milk
1 cup heavy cream(whipping cream)
4 egg yolks
1/4 cup sugar
1 vanilla pod
Bring the milk up to a boiling point very slowly. Place the pod into the milk and leave for 20 minutes.
Meanwhile, mix together egg yolks and sugar. Beat until thick. Remove the vanilla pod from the milk and scrape seeds into milk. Pour the egg whites and sugar mixture into the milk, continuously stirring.
Pour entire mixture back into the pan and heat. Heat should be low. Stir until thickened. Do not allow this mixture to come to a boil. When your spoon is covered with a thin film remove the pan from the heat and allow it to cool. When cold, add the cream. Place entire mixture into an ice cream maker and following manufacturer's instructions, mix until the correct texture.
Crushed mint hard candies, chocolate melted or in chunks can be added for a great change of flavor.
A Bag of Ice Cream
A perfect for a summer snack for children or adults.
Ingredients and equipment:
1 Gallon size plastic bag with zipper closing
1 Pint storage bag
ice cubes
1/2 Cup rock salt
1 Tbsp. Sugar
1/2 cup half&half
1/4 tsp. Vanilla or other flavoring
First fill the large bag about 1/2 full of ice cubes and add the rock salt. Place milk, sugar and vanilla into the small bag and be sure it is totally sealed. Seal the large bag and just shake, shake, shake for about 5-7 minutes. You will have created about 1 serving/scoop of ice cream.
Home Made Butter Pecan Ice Cream
1 can Sweetened Condensed Milk
2 cups heavy cream
1 1/2 cups chopped toasted pecans
1 tsp maple extract
4 tablespoons melted butter
Pecans can be toasted in a nonstick skillet over medium heat, shaking until slightly brown.
Combine and mix well the condensed milk, maple flavoring, pecans and butter in a large mixing bowl. Whip the cream to the stiff peak consistency in another bowl. Gently fold the whipped cream into the other mixture. Pour into a loaf pan or 2 quart container. Cover and Freeze for 6 hours or until it is firm. This must be stored in a freezer.
Pecan and Cherry Ice Cream
1 pint half&half
1 pint heavy cream
1 can sweetened condensed milk
1/2 cup pecans chopped
1 tbsp vanilla extract
1/2 tsp almond extract
1 jar (10 oz) stemless maraschino cherries, drained and chopped.
Combine all ingredients in your home made ice cream freezer container. Mix well and follow manufacturers' instructions.
This can also be made using just your freezer.
Do not use the half&half. Whip the cream to stiff peaks. Combine 1/2 cup chopped cherries, 1/3 cup toasted pecans, 2 tsp vanilla and 1/4 tsp almond extract. Mix well, fold in the cream and pour into a 2 quart container or a loaf pan. Cover and freeze for at least 6 hours or until firm.
Custard Based Vanilla Ice Cream
1 cup milk
1 cup heavy cream(whipping cream)
4 egg yolks
1/4 cup sugar
1 vanilla pod
Bring the milk up to a boiling point very slowly. Place the pod into the milk and leave for 20 minutes.
Meanwhile, mix together egg yolks and sugar. Beat until thick. Remove the vanilla pod from the milk and scrape seeds into milk. Pour the egg whites and sugar mixture into the milk, continuously stirring.
Pour entire mixture back into the pan and heat. Heat should be low. Stir until thickened. Do not allow this mixture to come to a boil. When your spoon is covered with a thin film remove the pan from the heat and allow it to cool. When cold, add the cream. Place entire mixture into an ice cream maker and following manufacturer's instructions, mix until the correct texture.
Crushed mint hard candies, chocolate melted or in chunks can be added for a great change of flavor.
