Homemade Ice Cream

[Mr. Minsc]

A thought popped in to my head tonight while I was making my way through a bowl of ice cream.  "Why not make home made ice cream?"  It only makes sense right?  I'm looking forward to it all ready. ;)  The only problem is I don't have an ice cream maker so it'll limit the recipes I can try.  Any suggestions?

As a note, I am a dairy farmer so I have access to raw, unpasteurized* milk.  Ideally I'd like to use this although I'm not against buying cream.

*I have drank unpasteurized milk all my life and do understand the risks.  In general I don't recommend it to those who never had raw milk.  It's certainly not something I'd switch to without first a weening process.

[gooki]

I too do not have an ice cream maker, but have switched to home made ice cream. I use this recipe:

Ingredients to make 1 litre.
1 egg (use two if you have small eggs)
4 tablespoons sugar
300 ml cream

1. Separate the egg into two bowls.
2. Add 2 tablespoons of sugar to the egg whites. Beat into stiff peaks.
3. Add 2 tablespoons of sugar to the egg yolk. Place the bowl over another bowl filled with hot (boiled) water. Beat until thick and ribbony.
4. In a third bowl, whip the cream to soft peaks. Try not to over whip.
5. Gently mix all the contents of all three bowls together. Freeze for at least 4 hours.

For flavoured ice cream:

Vanilla - add a teaspoon of quality vanilla paste (two teaspoons if using vanilla essence) to the egg yolk before beating.

Rum and raisin - Soak a handful of raisins in 25ml (two table spoons) of rum. And to mixture at the last step.

Maple walnut - Heat 25ml of real maple syrup in the microwave (do not overheat). Add to egg yolk before beating. Add a hand full of chopped walnuts to the mixture at the last step.

Cookies and cream - Add two handfuls of crushed Oreo cookies at the last step.

Feel free to be even more adventurous of the flavouring.

[boy_bye]

I often see ice cream makers at the thrift stores -- keep an eye out.

My husband makes excellent ice cream, generally just vanilla with some kind of homemade sauce. My favorite is rhubarb syrup made from homegrown rhubarb -- it's great in cocktails, too!

I also really love ice cream made from coconut milk -- I warm it up, add a bit of sugar and vanilla and cocoa, then stick it in the machine once it's cooled down again. As it's blending, I add a tablespoon or so of vodka which helps keep the texture nice. This trick works with dairy milk ice cream, too.

[Mr. Minsc]

Looking around lastnight I came across a candy bacon ice cream recipe.  Hmmm.

I came across some easy ones which use a blender so I'll certainly give it a whirl.  When I feel I can spend the money on a proper ice cream maker I'll get one.  Right now it's not high on my list. ;)

Maple syrup flavoured ice cream will be an easy one.  My uncle has been making maple syrup for much of my life.  This year I went ahead and put in four of my own taps.  Next year should be great as he's planning to get a proper evaporator.  Seeing how easy that'll make it I'm sure we'll be tapping many more trees than normal. :)

[oldtoyota]

I make "ice cream" from bananas:

Cut up bananas.
Freeze them.
Place frozen banana pieces into food processor.

You can flavor with cocoa or peanut butter or anything else.

The consistency is that of soft serve, and this is very popular in our house.

[Vilx-]

Heh, just a few days ago my wife sent me a link to a short (less than 1min) video on how to make icecream at home, without the ice-cream machine! I hope we get to try it soon. :)

http://www.youtube.com/watch?v=Y265GcqB_4c&feature=youtu.be

[thegreenworkbench]

I get Junket Rennet tablets from the canning section of the grocery store.  They have a recipe for ice cream inside.  It is the creamiest homemade ice cream in my opinion.  Our favorites are with fresh raspberries or peaches.  Run some of the fruit through a food processor or blender and cut the rest into small bite size chunks.  The blended portion helps spread the flavoring more evenly.  Side note:  The recipe calls for vanilla extract assuming you are just making vanilla ice cream.  Add about half of what is called for if you are making a fruit flavored treat.

[Mr. Minsc]

Just did the banana ice cream.  Had a bit of an aftertaste but aside from that it worked out good.  Next time I'll be sure to let the bananas ripen more. :)

[jba302]

A thought popped in to my head tonight while I was making my way through a bowl of ice cream.  "Why not make home made ice cream?"  It only makes sense right?  I'm looking forward to it all ready. ;)  The only problem is I don't have an ice cream maker so it'll limit the recipes I can try.  Any suggestions?

As a note, I am a dairy farmer so I have access to raw, unpasteurized* milk.  Ideally I'd like to use this although I'm not against buying cream.

*I have drank unpasteurized milk all my life and do understand the risks.  In general I don't recommend it to those who never had raw milk.  It's certainly not something I'd switch to without first a weening process.

Do you live near Minneapolis or know someone who can sell me some raw milk? I will bestow to you my favorite recipe so far -

2 cups white sugar
3 cups half and half
4 eggs or 8 yolks
2 teaspoons double vinalla extract (plus a vanilla bean)
4 teaspoons ground cinnamon

So this is a half-assed sous vide style. For the base, I heat the half and half with the sugar, then temper into the eggs and add the cream. Then, I heat it to 135-145and stir more or less constantly for up to an hour. I just use a pot inside of a water-filled pot, poverty double boiler style. This is where you get the best creamy, custardish texture. Then you can add to whatever ice cream maker. Great macros too, lots of fat and not many carbs the way normal store ice cream is.

[Mr. Minsc]

Do you live near Minneapolis or know someone who can sell me some raw milk?

Prince Edward Island, Canada.  A tad far out of the way.  :)  Our milk is not organic so I wouldn't recommended it anyway.  I probably shouldn't drink it but still do anyway.

[netskyblue]

Check this out, Serious Eats' "Scooped" section.  TONS of ice cream recipes.

http://www.seriouseats.com/recipes/scooped/

[Norman Johnson]

I make ice cream, but don't find it cheaper then the other brands out there that use "real" ingredients. I do like it better though. And I'd probably be thinner if I only ate ice cream I had to make myself with the delayed gratification and all. ;)

[kolorado]

I make ice milk in my maker but I'm pretty sure you can freeze a batch of anything up yourself by just pouring the liquid into a zip baggie, placing in the freezer and checking on it to much it up every so often.
I got my recipe from Southern Living magazine. I omit the eggs, use homemade pudding mix, and cut the sugar in half. It is very good, low calorie and cheap compared to ice cream.
http://www.myrecipes.com/recipe/vanilla-ice-milk-10000001589372/

[mahina]

we had a counter-top ice cream maker for while, but found we were eating way too much ice cream! fun to experiment with flavors and recipes...and then eat all that deliciousness! and yes, we did share lots with friends. but still, my husband's cholesterol spiked, and we had to quit. if you're able to tolerate cream and yolks, it's a great summer project for the family.

we have had wonderful luck making frozen dessert without the cream (which is probably no help to you, since you have a dairy!). just smush up a couple of cups of watermelon (no seeds) and spread it out in a shallow pan. freeze, stirring every once in a while with a fork so it doesn't make a brick. spoon into a pretty glass, admire and enjoy!

when my kids were young, i always bought up the bags of over-ripe bananas at the market to make banana pops. pretty easy: peel the banana, put a popsickle stick into one end, corn-dog style, lay them on a shallow pan and freeze. sweet, creamy, delish!