I like hazelnut ice cream. Roast the hazelnuts, skin and grind them, simmer in milk, add the hazelnut milk to the custard. Also like lychee ice cream. Pur�e peeled lychee, add to custard with a few chunks as well. I'm not too daring on the custard, just a standard one. Unfortunately I'm on a Die T so my Ice Cream Boy is languishing this summer.

We have a small "Deni Scoop". You freeze the bowl, add the well-chilled ingredients and process for about 10-20 minutes for a small batch. No need for ice and salt. We use it all the time.... ices, sorbet, ice cream, concoctions made with homemade kefir curd or kefir made with coconut milk, instead of using yogurt....

You can use the primitive "scout" method for making ice cream in a coffee (#10) can (the ice cream mixture goes in a small coffee can (you have to tape the top on securely). Place it inside a large coffee can along with the ice/salt and you roll the coffee can back-and-forth until the ice cream thickens. There is another method for making it in zip lock bags. The mixture goes in a quart-size zip-lock which is placed inside a gallon-size along with the ice/salt.

You'll find recipes and both methods at the link below, and it will adapt to your other recipes using an equal amount of mixture. I first read about the can method in the book "Roughing It Easy" by Dian Thomas and used it with the kids in my Bible School Class.

-Grainlady

Here is a link that might be useful: Coffee Can Ice Cream / Ice Cream in a Bag

If you have a KitchenAid Mixer, I highly recommend the ice cream maker attachment. Keep the bowl in the freezer, attach to mixer, pour in whatever frozen goodie you want, and in about 20 minutes.....enjoy.
My favorite is frozen cider....apple, muscadine, peach. Just chill the cider then into the maker. Also works well with lemonade. Makes a very very good slushie.

Found a Cuisinart ice cream maker at a thrift store. Looked virtually brand new... in box, in plastic, paperwork included... and cheap. Works well.

Problem is... I really don't have room for that container in freezer. If I had a second fridge/freezer, I'd use the gadget more often.

Remember, as a kid (MANY years ago), my Grandfather making homemade ice cream with peachs right off his tree!! Actually, he basically set up the crank machine... ice and rock salt. When all his grandkids were around, he usually had 5-6 outta 9 who coud take a turn. WELL worth the work!

Grainlady,

Thank you so much for the instructions on how to make ice cream without an ice cream maker! I know what I'm going to be doing Fourth of July weekend!

Boo, my kids made the coffee can ice cream while they were in Girl Scouts too, they took turns rolling the can back and forth between them all until it was frozen, then they got to share the ice cream. We always had several cans going at once.

I've even seen a little plastic ball that works along the same lines, put the custard in the middle, ice and salt outside and roll it around. When you're done playing, you have ice cream.

I also have one of those ice cream makers that you put the canister in the freezer. I even bought an extra canister because it only makes a quart and a half. So, I find room for one container, usually, but never for two, which kind of defeats the purpose of having two canisters....

Annie

Don't forget that three minute berry blast ice cream we all made last year. You make it in a food processor or blender. We really liked it and besides the frozen berries I used frozen bananas and even froze cubes of orange juice and made it like the dreamsicle ice cream in the Ben and Jerry's book.

Three Ingredient Five Minute Berry Blast Ice Cream
one 10-oz pkg frozed sliced mixed berries
1/2 C sugar
2/3 C heavy cream
2 Tbsp vodka (optional) prevents ice crystals and makes it creamier
Put a bit of cream in a food processor or blender. I used a food processor just because it's easier to clean than my blender.
Add the frozen berries and sugar and process until roughly chopped.
With the processor or blender running, add the heavy cream until fully incorporated. Done!
Put it in the fridge overnight--or sit and eat it right then and there!

Okay, you all almost sucked me into ice cream making. Then I remembered "hey, I've been put on a sugar-free diet!".

It's bad enough that I had to eat 3 quarts of ice cream this week. I was making a recipe for a luncheon that called for ice cream. I came home with the wrong flavor; had to go back the next day to get the right flavor and the clerk insisted that I get another because today it was BOGO. Then the luncheon was cancelled. So I had to eat all 3 quarts to make room in the freezer.

Cathy, somehow I just can't scrounge up too much pity for you, having to eat all that ice cream, LOL.

I did make a very passable butter pecan last year with brown sugar Splenda and used part fat free half and half. You gotta have some cream in there, though, or it's just not ice cream, and I doubt all that fat would be very good for poor Raymond's blood sugar either. Maybe an occasional treat?

Or, since you have all that lovely fruit down there, maybe a nice low sugar or sugar free sorbet?

Annie

No sugar ice cream, Mustangs! 500g strawberries whazzed up. Mix with 500ml creme fraiche. Put into ice cream maker and enjoy. Use different fruit. Peaches and cream? YUM!

Annie and Islay, Thanks for the ideas! I have been ice cream free for about a year until this misstep--except for a little bit of tortoni when LakeMayor came for dinner.

If you do want to look into an ice cream maker, this is the time of year to buy one. Williams Sonoma usually gets the Cuisinart with a second bowl included for about $49 in before Mother's Day and will have them until they sell out. I've heard Costco has one without the second bowl for $24 after use of a coupon, in case you are a member there. We have one with the second bowl. The KA attachment came out just after I got mine or I might have gotten that one. It is a larger capacity -- the smaller one is just fine most of the time, and we could always pull out the old crank one if we want a big batch.

3/4 cup sugar or Splenda
1 cup water
Dissolve sugar in water in saucepan and cool.
3 1/2 cups of berries (I used frozen) any combo.

Put into a blender and puree with the sugar syrup.
Add 1/2 cup heavy cream (I use my homemade plain yogurt.) You can omit the cream, but is does make it creamer.
Pour into ice cream maker and process until thick. Put in freezer container and let set for 2 hours.
You may have to soften it in the microwave for a few minutes as it does get very firm.
I love this, it's simple and easy to make.

Linda

Neelys Homemade Peach Ice Cream Recipe

Yield:
4 servings

Level:
Easy

Ingredients

5 large ripe peaches, peeled, pitted and chopped
1/4 cup water
1 (12-ounce) can peach nectar
1 cup sugar
4 ounces sour cream
1 pint heavy cream
1/4 teaspoon vanilla extract
2 teaspoons lemon juice
Praline Pecan Sauce, recipe follows

Directions

Cook's Note: A few hours before making, place ice cream insert into the freezer

Place chopped peaches into a saucepan. Add water and a can of peach nectar. Cook over medium heat until soft and cooked through, about 10 minutes. Remove from heat and drain peach juice. Place peaches into a large bowl; add sugar and allow to cool to room temperature.

Add sour cream, heavy cream, vanilla extract and lemon juice to the bowl with the peach mixture. Using an immersion blender mix together to incorporate. (If you do not have an immersion blender, a food processor works just as well.) Remove ice cream insert from the freezer and turn the machine on. Pour the peach mixture into the insert and follow manufacturer's instructions for churning. Freeze ice cream in a covered container until ready to serve.

Serve warm Praline Pecan Sauce over ice cream.

Praline Pecan Sauce:

2 1/2 cups chopped pecans
1 cup light brown sugar
1 cup light corn syrup
1 stick butter, melted
1/4 teaspoon salt
1 teaspoon vanilla extract

In a large saucepan over medium heat, combine all ingredients and bring to a boil. Reduce heat, and simmer for 10 minutes, stirring frequently until smooth and syrupy. Serve warm. Store leftover sauce, covered, in the refrigerator.

I've make this recipe and it's wonderful. So creamy and peachy.

Linda

Get the ice cream makers that have their own refrigeration unit and motorized churn. Find a used one if need be. Mine cost $15. Vastly more convenient than having to plan a day ahead and find room for the insert in your freezer. And you can start it churning and chilling when folks sit down for dinner, the ice cream is fresh and soft and ready for dessert, rather than being made ahead and left to get hard in the freezer.

Now, can anyone tell me how to make gelato? How is it different from soft (not very cold) ice cream?

I made some yesterday with 3% fat creme fraiche and it worked well so it's even low fat and sugar free . Hooray!

PickYourOwn.org

How to Make Homemade Gelato (directions, recipe, with photos, easy and free)
Here's a web site for Homemade Gelato

Linda