Homemade Ice Cream
11 years ago
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homemade ice cream
Comments (13)I bought the Ben & Jerry's Ice Cream book when I got my ice cream machine. I have only tried the vanilla and strawberry and they were delicious. I used base 1 both times. I am home sick with a cold and still in my jammies so I typed up the 3 base recipes from their book for you guys. Sweet Cream Bases Ben & Jerry Base 1  1 quart This is our most popular base, has creamy texture, medium body, and a subtle, understated taste. ItÂs especially good as a background for fruit, cookies, and candy. 2 large eggs ¾ cup sugar 2 cups heavy or whipping cream 1 cup milk Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Ben & Jerry French Vanilla Add 2 teaspoons vanilla extra to the above recipe. Add with the milk. Base 2  1 quart It makes a very creamy ice cream with 25 percent butterfat, but it does not store well in home freezers, so be prepared to eat it all. 2 cups heavy or whipping cream ¾ cup sugar 2/3 cup half-and-half Pour the cream into a mixing bowl. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the half-and-half and whisk to blend. Base 3  1 quart This recipe makes a less creamy, less rich ice cream. Ben likes the slightly "cooked" flavor of the sweetened condensed milk. 2 cups light cream 1 cup sweetened condensed milk, cold Whisk the light cream and the sweetened condensed milk together in a mixing bowl until blended....See MoreHeart healthy homemade ice cream?
Comments (2)Donna, I made some very passable "ice cream" out of my homemade yogurt and frozen berries. I added some Splenda for Dad, who requires everything to be sweet beyond belief. I put the stuff in my ice cream maker but really, when I put frozen strawberries or blueberries in the blender, add a good "glop" of homemade yogurt and blend, the frozen berries give the mixture a nice "soft ice cream" texture. Annie...See MoreCreamy Homemade Ice Cream??
Comments (3)Love2weed, how does your ice cream turn out - what is not ''creamy'' about it? Is it simply too hard - that probably just means you can stop churning a bit earlier and serve that much sooner. Am I misunderstanding what you are after? If you want ice cream that remains soft and creamy after sitting in the freezer for days, I don't know how that is done. I'll be very interested to find out. I make ice cream using a old ice cream maker that has a built-in refrigeration unit. Meaning, you don't need to plan ahead and put a bulky tub in the freezer overnight. You can be spontaneous about your ice cream, well, if you call an hour or more of preparation ''spontaneous''. [Delete tasteless Viagra joke here.] My machine is a SIMAC Il Gelataio 800 ''The Ice Cream Boy'' model, might be 20+ years old, they show up used for around $100, sometimes less. During the churning, the ice cream goes through a creamy, soft stage. If I stop there, I have creamy ice cream - it can be as soft as soft-serve ice cream frozen yogurt if I stop early enough. If I continue churning, the ice cream gets firmer, gelato-like consistency. Keep churning, and it gets harder yet. If I place the churned ice cream in the freezer for an hour, it is as hard as conventional store-bought ice cream - but I don't like such hard ice cream, actually. My process is very conventional. Click Ice Cream Boy's ''CHILL'' switch to ''on'', let him start chilling his tub. Make custard from 2 cups heavy cream, 1 cup whole milk, 1 cup sugar, then 2 beaten egg yolks added a bit later. Using a double boiler, I cook this at about 160F until it seems thick enough, usually around 15 minutes. I've read recipes that call for a higher temperature, but I had some curdling problems if I went too much above 160F. Transfer to a steel bowl, place that in a larger bowl with ice and water, swirl around to cool the custard to 40-50F, the colder the better but it tries my patience. I add the flavor ingredient after transferring the custard to the steel bowl, either right away or after the custard has cooled some, depending on whether the stuff tolerates higher temperature. Then I pour the flavored custard into Ice Cream Boy and start him churning. Usually around 25-35 minutes for softer ice cream, 35-45 for harder. Starting with very cold custard shortens the churning considerably. Since Ice Cream Boy is actually Ice Cream Elderly Man in ''appliance years'', I try to not work him too hard....See MoreFirst batch of homemade ice cream... oh my!
Comments (18)Wow, Jenn thought I was Sol ! What a nice compliment to meeeee!!! Here's the Lavender Honey Ice Cream recipe, which I found on line! David Lebovitz' Honey Lavender Ice Cream 1/2 cup honey 1/4 cup fresh lavender flowers 1 1/2 cups whole milk (Susans note: I used half & half) 1/4 cup sugar pinch salt 1 1/2 cups heavy cream 5 large eggs (you will only use the yolks) Âroom temp Sooz's Notes: 2 T vodka (80 proof) to keep the ice cream from becoming icy A bit of gel food coloring to make it look lavender (or whatever color you want) Instructions: Pull the lavender flowers off the stems & measure out the flowers. Heat honey with ½ lavender, just until bubbles start to form in the honey (Sooz's note: I used the microwave). Remove from the heat, and let sit an hour or so to extract some of that tasty lavender flavor. It may look kinda funny, but it's okay. Put the cream in a bowl. Rewarm the honey a bit to make it runny and pour it through a sieve into the cream. Squish those lavender flowers with the back of a spoon to get out as much flavor as possible. Add 2 T vodka to this bowl. Meanwhile, warm the milk, sugar and salt until the sugar and salt dissolve, and the milk is hot. Separate the egg yolks from the egg whites, and beat the egg yolks into a yellow foamy looking foam. Add the warm milk to the yolks, a tiny little bit at a time, mixing constantly. You have to add the milk slooooowly especially at the beginning. Put the egg yolk mix back on the stove, and heat, stirring constantly over medium-low heat. Use a thermometer for this next part, as it will keep you from curdling the custard base. Heat to 175°F. Never stop stirring. At 175°F, the custard should have thickened nicely, shouldn't have curdled, and will be ready for the next step. Immediately pour this through a sieve (just in case there are any cooked egg bits in your custard), pour the hot custard over the lavender flowers (which are in the sieve anyway) and into the cool cream. Mix gently, and add the remainder of the lavender. Sooz's Notes: I used violet "gel" coloring and added it with the remainder of the lavender. If you add too little food coloring, it will look a sickly grayish color. Keep adding the gel coloring until you get what color you want. I used the end of a toothpick to add the color, then stirred with a spoon. Cool in the fridge overnight. Sieve out the fresh lavender, and run the mixture through your ice cream maker, using the directions for your machine (make sure you froze the freeze-y canister for at least 24 hours). Then, you slowly pour in the sieved ice cream mix into a the machine while the beater is stirring on low. If you pour in the mixture and then turn on the machine, it may cause a problem as the paddle may not be able to move. Churn for 25-ish minutes. Scoop into a cold container, and leave in the freezer overnight to finish hardening it. Enjoy! Here's the link for the recipe to the Amaretto Cherry Vanilla Ice Cream. Scroll down and look for the big picture of it!...See More
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11 years agolast modified: 11 years agoRuthie those new machines are really nice.
This is like mine:- 11 years ago
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11 years agoJemdandy, they sure do! This is the modern version. Probably more fun. You play catch with it, or roll it around. Still uses rock salt to cool the ice. :)
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