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OLD FASHIONED VANILLA ICE CREAM |
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Makes
4 quarts
2-1/4
cups sugar
1/4 cup plus 2 tablespoons flour
1/2 teaspoon salt
5 cups milk
4 eggs, beaten
4 cups whipping cream
2 tablespoons vanilla extract
Combine
sugar, flour, and salt in a saucepan. Gradually stir
in milk. Cook over medium heat approximately 15 minutes
or until thickened, stirring constantly. Gradually stir
about 1 cup of hot mixture into the beaten eggs. Add
egg mixture to remaining hot mixture, stirring constantly.
Cook 1 minute; remove from heat. Refrigerate 2 hours.
Combine whipping cream and vanilla in a large bowl;
add chilled mixture, stirring with wire whisk to combine.
Freeze as directed.
Recipe from the Rival Electric Ice
Cream Maker owner’s guide.
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4
eggs
12 oz. can evaporated milk
14 oz. can condensed milk
1-quart whole milk
1-1/2 cups sugar or less
1-2 teaspoons vanilla
In
a large bowl combine all ingredients until completely
creamy. Pour into ice cream freezer and follow manufacturers
directions for making ice cream.
Recipe
from Favorite Recipes from Quilters, by Louise Stoltzfus. |
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Makes
4 quarts
2 cups milk
6 squares (1 ounce each) semisweet chocolate
1-3/4 cups sugar
1/2 teaspoon salt
2 cups half and half
1 tablespoon vanilla extract
4 cups whipping cream
2 cups mini marshmallows
1-1/2 cups mini chocolate chips
1 cup chopped pecans
Combine
milk and semisweet chocolate in saucepan. Stirring constantly,
cook over medium heat until chocolate is melted. Remove
from heat. Add sugar and salt. Stir until dissolved.
Stir in remaining ingredients. Cover and refrigerate
30 minutes. Freeze as directed.
Recipe from the Rival Electric Ice
Cream Maker owner’s guide.
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Makes
2 quarts
2 cups sugar
8 ounces cream cheese, at room temperature
2 large eggs
2 egg yokes
1 teaspoon vanilla extract
3 cups milk
2 cups whipping cream
4 teaspoons grated fresh lemon or orange zest (optional)
Beat the sugar and cream cheese together
until smooth and creamy. Beat in the eggs and vanilla.
Set aside. In a saucepan, bring milk to a simmer. Slowly
beat the hot milk into the cream cheese mixture. Place
back over medium heat and stir until it thickens slightly.
Refrigerate until cold. Add in the whipping cream and
the zest if desired. Freeze as directed.
Variations:
Oreo Cheesecake Ice Cream: Omit lemon zest.
Stir in crumbled Oreo’s after ice cream is frozen.
Raspberry Swirl Cheesecake:
Mix ½ cup raspberry jam with 1 teaspoon vanilla
and 1 tablespoon lemon juice. After ice cream is frozen,
layer the ice cream and the sauce.
Recipe
from Weinstein, Bruce. The Ultimate Ice Cream Book.
William Morrow, New York. 1999.
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Makes
2 quarts
1-1/2
cups sugar
6 eggs
3 cups milk
1 cup creamy peanut butter
2 cups whipping cream
4 teaspoons vanilla
Bring milk to a simmer in a large saucepan.
In a separate bowl, beat the eggs and sugar until thickened
and pale yellow. Slowly beat the hot milk into the eggs
and sugar. Heat over medium heat until slightly thickened.
Let cool for 2 hours. Add the whipping cream, vanilla,
and peanut butter. Whisk in thoroughly. Freeze as directed.
After the ice cream is frozen, add peanut butter cup
candies and hot fudge sauce for a special treat.
Recipe from Weinstein, Bruce. The
Ultimate Ice Cream Book. William Morrow, New York. 1999.
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14
oz. peppermint stick candy
10 cups half and half cream
2 cups sugar
2 tablespoons vanilla
1/4 teaspoon salt
6 or 7 oz. additional peppermint stick, crushed
Break
14 ounces of peppermint stick candy into pieces. Place
in a quart jar. Add 2 cups half and half and allow to
dissolve overnight. The next day, combine remaining
cream and sugar, stirring constantly until sugar is
completely dissolved. Stir in vanilla, salt, and crushed
peppermint. Combine with dissolved candy, stirring until
completely blended. Pour into gallon freezer. Freeze
according to freezer directions. Let "ripen"
in the can, or put in containers and place in freezer. |
2
cups sugar
2 eggs
1 cup heavy cream, whipped
16 to 18 peaches, VERY RIPE
2 cups heavy cream
Cream
1 cup sugar and eggs until very light and fluffy. Add
whipped cream. Peel peaches and mash with potato masher.
Add other cup of sugar. Add peaches to egg mixture.
Stir in 2 cups heavy cream. Pour into 1-gallon freezer.
Freeze according to freezer directions. |
Makes 4 quarts
5 cups fresh or frozen
blueberries, thawed
5 cups plain yogurt
2 cups half and half
2 cups sugar
Thoroughly
combine all ingredients in mixing bowl. Cover and refrigerate
30 minutes. Freeze as directed.
Recipe from the Rival Electric Ice Cream
Maker owner’s guide. |
Makes 4 quarts
2 quarts fresh or frozen strawberries, thawed
1 cup sugar
2 cups water
2 tablespoons lemon juice
Puree strawberries
and combine with sugar. Let stand 2 hours. Add water and lemon
juice. Cover; refrigerate 30 minutes. Freeze as directed.
Recipe from the Rival Electric Ice Cream
Maker owner’s guide.
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The
finer the ice crushes, the smoother the ice cream will be.
Snow makes great ice cream. If you can get cocktail ice,
this also makes great ice cream.
-
The
longer the machine runs, the smoother the ice cream will
be. Don’t add the recommended amounts of rock salt
in the beginning. Add smaller amounts of rock salt and let
the machine run longer.
What REALLY makes homemade ice cream a treat to eat
-
Stir
ins and swirl ins really make an ice cream great. They work
and look better when you layer them in the ice cream. Take
out about 2/3’s of the ice cream, add the stir in
or swirl in, give it a stir, and then repeat the layers.
-
Thicker
sauces work better and do not disappear in the ice cream.
Hot fudge does better than regular chocolate sauce.
-
If
you like crunchy stir ins like brownies or cookies, let
them dry out a bit or toast them before adding them to the
ice cream.
-
Toast
nuts and coconut for 5 – 10 minutes in a 400-degree
oven to bring out the full flavor.
Cutting the cost of homemade ice cream
-
Making
ice cream doesn’t have to be expensive. Freeze water
in milk jugs instead of buying ice. Or remember to empty
the ice trays a few times. Either way, crush it up for finer
ice.
-
Don’t
waste money on buying rock salt made for ice cream. Buy
water softener salt and have a longer supply.
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Buy
whipping cream when it goes on sale and freeze it.
-
Save
egg whites to use in another recipe.
(The three
sections of tips above come from Aaryn Birchell, Vernal
6th ward, Vernal Utah stake)
Hints
for lower-fat recipes
-
Substitute
1% milk for whole milk, whole milk for half-and-half, and
evaporated skim milk for whipping cream.
-
Higher
fat dairy products, such as whipping cream, create a smooth,
rich, and creamy ice cream. Lower fat dairy products create
a lighter dessert with a slightly different texture.
(These tips
come from the Rival Electric Ice Cream Maker owner’s
guide)
One
of our family's favorite activities is making homemade ice
cream. Both my husband's family and my family have made making
ice cream apart of family gatherings.
My family
is pretty traditional when it comes to the recipes we use.
We stick to the recipes that come with the machine. When you're
first starting out - that's my biggest suggestion - start
with one of your machines recipes before trying something
more exotic.
My husband's
family is more adventure-some. At his family gatherings we've
"tested" a number of ice cream recipes that didn't
come with the machine. Some recipes have turned out wonderfully
- others, have been well, learning experiences…
Over the years these
little experiments have taught us a few things I thought I'd
pass on:
-
Follow
the recipe, to the letter.
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When making mint chocolate chip ice cream DO NOT substitute
full sized chocolate chips for the mini-chips or for chocolate
shavings. That was a huge disaster.
-
For best results start your recipe a few days in advance,
especially if any part of your recipe requires you to cook
it over the stove first. Allowing the heated mixture to
cool in the refrigerator overnight before placing it in
the ice cream machine speeds up the freezing process.
-
Allow time for the ice cream to harden in the freezer before
serving. Otherwise, you usually end up with something that's
about the consistency of a Wendy's Frosty.
-
Be sure to take out the beater before placing the finished
ice cream in the freezer. It is nearly impossible to scoop
ice cream out from around the beater.
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Better yet, transfer the finished ice cream from the machines
canister into a plastic 'Tupperware' type container with
a tight lid.
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FYI - The $20 Rival Ice Cream Maker from Wal-Mart/Target,
while a great buy and extremely effective, is also pretty
loud, especially for apartment life
.
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You really do need to use Rock Salt (sometimes referred
to as Ice Cream Salt). And two bags of ice are better than
one.
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