Does any1 know how to make homemade ice cream?

I saw it on a cooking show once but i forgot and i want to learn to make it so if anyone knows how to make homemade ice cream please help.Does any1 know how to make homemade ice cream?
For a 2 qt freezer can, put can and dasher in freezer after it is washed and dried.





Basic Vanilla





2 cans evaporated milk, 6 FRESH eggs, 2 T vanilla pinch salt 2 c sugar Whole milk or 2 %





Break eggs one at a time in dish and add to large mixing bowl. Beat until well incorporated and just beginning to froth. Gradually add sugar while beating. Add the evap. milk, pinch salt and vanilla. At this point, you can pour into a large saucepan and cook low and slow until the custard begins to thicken. But I usually just go right into the freezer. If you have any doubts about freshness of eggs, cook to be sure. then you can strain it into the freezer can .....





Remove can from freezer and pour ingredients into can. Add whole or 2% milk to fill line.





Put in dasher and close lid. Freezer as per directions on freezer.





When the ice cream is soft set you can add fresh fruits, such as mashed bananas, sliced strawberries, etc, and continue until freezer stops.





Good luck trying this wonderful old fashioned recipe.Does any1 know how to make homemade ice cream?
This is from ';The Great American Ice Cream Book'; by Paul Dickson. The original recipe is from ';The Ice Cream Cookbook'; by Earl Goodman.


(It gives an ice cream the consistency of Haagen Daas)





Vanilla Custard Ice Cream


(very rich catering quality)





1 qt. whipping (heavy) cream


1 qt. plus 3 cups whole milk


12 egg yolks (I save the whites for angel food cake)


4 Tbsp. vanilla


3 c. sugar


2 Tbsp. salt (i usually use 1 though, 2 seems too much)





Scald milk and cream in a 6 qt. saucepan. In a large bowl, beat together yolks and salt. Slowly add about 3 c. of the hot milk to the egg yolks (to temper them), stirring constantly. Then return this mixture to the milk in the pan. Add sugar and keep stirring while cooking at medium heat. When mixture coats spoon or just starts to boil, remove from heat. Add vanilla. In most cases the mix will be lumpy; strain out the lumps when you pour the mix into the freezer canister.





Follow the directions that come with your freezer. Each one is different and even then different recipes need adjustments.


The amount of ice and salt depend on the temp in the house or outside. You don't want to freeze it too fast or too slow. It should take about 30 minutes in most cases.


If you're doing it inside the house with an old fashioned pine bucket model, set it on the edge of the sink or if it'll fit, in the sink. The drain hole on the side needs to be free so the ice can melt and the water can drain.


You need to fill up the bucket and soak it for about 30 minutes before using so the wood soaks up the water and become leak proof before adding your ice.


Make sure to thoroughly rinse and dry all parts after you're done. You don't want to rust out a $200 machine after using it once.


Store it in the house to prevent the heat and extreme cold from ruining the wood and metal parts.


And above all, use your machine. Getting your family and friends used to homemade ice cream is a real treat. You show how much you love them and you know you're not putting a bunch of artificial yuck in your body. Remember, everything in moderation. You will really enjoy every last drop because of the time you put into it.





*** I use raw homogenized milk and cream, organic sugar, pastured eggs, Celtic sea salt and homemade vanilla extract. Of course this is optional, but it takes your creation from special to ';outofthisworld'; good. We only have 1/2 c. of this wonderful bit of heaven in a tall martini glass and we all enjoy every last drop. My hubby and I don't waste any of it, we add Frangelico or Kahlua to the empty glass and have a night cap. Very sexy I might add. ;)


Use a good quality freezer. For Father's Day last year I bought my husband a huge 1 1/2 gallon ';White Mountain'; freezer and 2 cookbooks from Half Price Books (After buying the mixer, we had very little $ left in our budget. So it was used books for him) ;) One was where this recipe came from and one was a more modern ice cream book featuring crazy weird flavors...





Happy Creaming! ;)
Homemade Ice Cream...in a Bag!





1 servings 17 min 2 min prep





1/2 cup half-and-half


1 tablespoon sugar


1/4 teaspoon vanilla


1 sandwich ziploc bag


1 gallon ziploc bags


3 cups crushed ice


1/3 cup rock salt





Put first 3 ingredients in the smaller Ziplock bag and seal bag (Make sure it is tightly closed!). Put ice and rock salt in the larger bag and then add the filled small bag. Seal the large bag.


Squeeze bag until ice cream is thickened, about 10-15 minutes.


Remove small bag, unseal, and eat with spoon.


No need to even dirty a bowl!
This is the simple version!!





Vanilla Ice Cream





You鈥檒l need: 3 eggs, with the egg whites and yolks separated, 1/2 cup honey, 4 cups light cream, and 2 teaspoons vanilla extract.





1. In a medium size bowl beat the yolks until smooth. Gradually add honey, beating until well-blended and thick. In a different small bowl beat the egg whites until stiff, stir beaten whites in with the yolk and honey.


2. Then add the cream and egg mixture together in a saucepan, cook on medium heat, stirring constantly for 15 minutes.


3. Stir in vanilla extract, and either process in an ice cream maker or just freeze in a bucket container overnight, stirring the ice cream every few hours at first and then allowing the ice cream to freeze on its own





JM