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Old 05-17-2007, 05:23 PM   #1
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Homemade Ice Cream Recipes

Let's talk Homemade Ice Cream..Methods, Recipes, Equipment.

French-Style Vanilla:

4 Egg Whites
4 Egg Yolks
1 1/2 Cups Sugar
2 tsp Vanilla Extract
4 Cups Half & Half
2 Cups Cream

Beat egg yolks until foamy...gradually add 3/4 cup sugar; beat until thickened. In a large bowl, beat egg whites until soft peaks form. Fold egg yolk mixture into egg whites. Stir in cream and remaining 3/4 Cups sugar.Transfer to a 3 qt or so saucepan and cook over medium heat, stirring constantly until mixture coats a spoon. Do not boil! Add Vanilla. Chill thoroughly. Freeze.

I use a 6 Qt. White Mountain Freezer. Hand Crank Model. It makes better Ice Cream than an electric one

Ok! Your turn...

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Old 05-17-2007, 05:30 PM   #2
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I need a hand-cranked gizmo, Uncle Bob. I've been using a cute lil Cuisinart number, but I don't like the results.

How many pieces of fresh peaches would you suggest I add to your scrumptious looking recipe?
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Old 05-17-2007, 05:52 PM   #3
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Never made my own - have a hand crank one still in the box -lol, been that way for about 15 yrs. !!!!
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Old 05-17-2007, 07:30 PM   #4
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Quote:
Originally Posted by mudbug
I need a hand-cranked gizmo, Uncle Bob. I've been using a cute lil Cuisinart number, but I don't like the results.

How many pieces of fresh peaches would you suggest I add to your scrumptious looking recipe?
Miss Mud...

I don't have a clue. The recipe yields about 3 quarts. So ever how many you want. Maybe a couple of nice peaches. I like fresh peaches on the ice cream after it is frozen. Maybe you and Miss Barb can work out something on a freezer!
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Old 05-17-2007, 07:41 PM   #5
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Have an electric at the shop. I prefer making sorbets more then Ice Creams, but there is nothing quite like a good homemade Ice Cream.

I can get the recipes for ya if you want but here are some faves.
Oatmeal, rum raisin, caramel sweet cream, great with bananas.
White chocolate, toasted macadamia nut, and honey ice cream.
Oven roasted strawberry and dark chocolate ice cream.
Lavender and lemon zest ice cream.
Green tea, pineapple sorbet.
Green Apple sorbet. Drizzle with a little vodka table side.
Red Beet sorbet. Sounds odd, but pairs GREAT with dark chocolate.
lemon Thyme sorbet.
Rosemary and Orange sorbet.
Blood orange sorbet.
Carrot and ginger sorbet. With candied cilantro.
Mango Sorbet.
Grapefruit sorbet with pink salt.

I guess I like sorbets more because they are so easy, and not as rich as ice cream. Some sorbets make awesome intermezzos as well.
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Old 05-17-2007, 08:51 PM   #6
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TATRAT,

You present a mouthwatering assortment. I would like to try some of those.

I have a White Mountain electric version but my bucket is a mess. The motor is fine and the canister is also good. There is a hardware store about 40 miles from my home that is a distributor so when visiting the KitchenAid factory next time we are going to stop in to check the availability of a new bucket. DW also wanted to look at the ice cream attachment for the KitchenAid.

We have been making ice cream for a long time. When the family gathers at our house in the summer to swim I usually make a batch or three. I have one of those decorative flags with a colorful depiction of an ice cream cone and when the family arrives they know there will be frozen treats when they see the flag.

My son is moving out real soon and he is taking a couple of book cases. My ice cream book got stuck in a box, bag, or stack someplace so I can provide some recipes when it is discovered.

I like some of the recipes from the Ben & Jerry’s book. My favorite is the Kalahua and Amaretto ice cream. I found that I had to stick the liqueurs in the freezer to help with the ice cream setting up faster. It still is more of a soft serve texture but awesome flavor.

I also like the Lemon Sorbet, Mimosa Sorbet and a good chocolate or vanilla is always a hit.

When we had a small farm I made some fresh strawberry with cream we bought at a dairy. This cream had so much butterfat that I almost need a corkscrew to remove the solids from the top of the bottle before it could be poured. This was the richest ice cream I ever made.
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Old 05-17-2007, 09:34 PM   #7
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I love good plain old vanilla, when I'm in the mood I add flavorings to that.
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Old 05-18-2007, 08:02 AM   #8
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I use an electric Rival ice cream maker. The recipe comes straight out of the booklet that came with the maker. But the recipe is nothing unusual, it is the mistake I made the second year I went to make ice cream. I thought I had a six quart maker, so I preceeded to put together the custard for a 6 quarter. But when I went to fetch the maker, it was only a 4 quart . At that point, I was supposed to add 6 cups whipping cream, but there was not enough room for that much liquid. So I added 3 cups, of milk at that.

I use no cream or whipping cream in my ice cream, whole milk only, so technically it is ice milk. But using my mistake method, it comes out very rich tasting. Here's the recipe I use for a 4 quart maker;

3 1/2 cups sugar
1/2 cup whole wheat flour (makes it look like vanilla flakes)
3/4 t. salt

7 cups whole milk

6 eggs, beaten

3 cups whole milk
2 T. real vanilla

1/4 t. peppermint oil, optional
chocolate chips, optional

Combine sugar, flour and salt in a 5 quart saucepan. Gradually stir in milk. Cook over medium heat approximately 20 to 30 minutes or until thickened, stirring constantly.

Gradually stir about 1 cup hot mixture into the beaten eggs. Add this back to the remaining hot mixture, stirring constantly. Cook one minute. Cool quickly and refrigerate for several hours or overnight.

Combine milk and vanilla in a large bowl, add chilled mixture and stir with a whisk to combine. Freeze as directed.

This is the only recipe I now make. It is rich and delicious. Make it plain, or add the peppermint oil and chocolate chips for a real treat.
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Old 05-18-2007, 02:53 PM   #9
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This is my absolute favorite when it comes to homemade ice cream.

Butter Pecan Ice Cream

1 1/2C chopped pecans
4Tbsp. butter(DO NOT SUBSTITUTE MARGARINE!!)

Cook over medium heat 10-15 minutes, stirring often to keep pecans from burning.

1 small box instant vanila pudding
1 can sweetened condensed milk
1 large can evaporated milk
1/2C. sugar
1tsp. vanilla
1/2 gallon whole milk(or less- depending on size of ice cream maker)
4oz. cool whip

Mix together everything except whole milk & cool whip well. Fold in cool whip. Pour into ice cream maker, add whole milk to finish filling. Freeze until firm. If you're going to make the mixture ahead of time & let it cool in the fridge, add cool whip just before pouring it into your ice cream maker.
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Old 05-19-2007, 10:03 AM   #10
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Miss Crewsk..

Your recipe sounds great. I've never seen one just like it. You can count on it "happening" at my house this summer!! Yum! Butter and Pecans!!

Gotta try your's too Miss Beth. This one sounds delicious and rich!!!

Next.........
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