Ice cream recipes

Replies to This Discussion

Permalink Reply by Shellie A. Gades on August 2, 2011 at 9:40am

Cornelia: You are a gem. I am looking for a plain old-fashioned ice cream recipe. ~ Shellie

Permalink Reply by Cornelia on August 9, 2011 at 1:46pm

Ohme oh my! Dark chocolate & smoked paprika ice cream!

 

Permalink Reply by Cornelia on August 16, 2011 at 10:50am

Sweet corn ice cream recipe - oh my!

From the Gramercy Tavern, NYC

Permalink Reply by Marianne Smith on June 4, 2012 at 7:57am

I found a few No-Churn recipes.

http://maryshealthymeals.blogspot.com/2012/05/no-churn-ice-cream-re...

http://maryshealthymeals.blogspot.com/2012/05/no-churn-ice-cream-re...

Still trying to make them a bit less-fat/healthier.

Permalink Reply by Bruce Grieve on February 7, 2013 at 6:21pm

Here is a copy of what I sent to my sons family, a hand crank Ice Cream maker and this recipe.

I use this recipe all the time, usually Peach but Huckleberries and other local berries work really well too.

Dad's Peach Ice Cream

 

4 cups milk

2 1/2 cups sugar

1/4 teaspoon salt

4 eggs, beaten

5 cups heavy cream

2 cups pureed peaches or

nectarines

1 tablespoon vanilla extract

1/4 teaspoon almond extract

(optional)

 

In a heavy saucepan, heat milk over low until hot but not boiling. Stir in sugar and salt until dissolved. Gradually stir a quarter of the hot mixture into eggs, mixing constantly. Return all to the saucepan, stirring constantly. Continue to cook and stir for 10-12 minutes or until mixture coats the back of a metal spoon. Remove from the heat; cool. Chill for at least 2 hours or overnight. In a large bowl, combine the cream, fruit, vanilla and almond extract if desired. Add the chilled milk mixture, stirring well. Pour into a chilled freezer can of a 4 quart ice cream freezer.

 

When freezing the ice cream it is important to not turn the crank too fast in the early stages, as the mixture begins to freeze it will become harder and harder to turn, that's a good thing it means the mixture is freezing and thus becoming ice cream.

 

Crushed ice and rock salt is all you need. Layer the ice and rock salt around the metal container. As the crank is turned the ice and salt will become a slush just keep the ice and salt level near the top and keep the drain hole open so the salty water doesn't get above the top of the metal container.

 

When it becomes REALLY hard to turn the crank it is time to remove the ice cream from the container. It can be put in the freezer in the container you made it in but be sure to remove the paddle and if possible put a small cork in the hole in the top.

 

I hope you guys get years of enjoyment from this Ice cream maker.

 

Love

Grandpa Grieve and

Gramdma G'ganna