How do you make homemade icecream?

Question

What's a really good recipe?

Answer 1

a good baseline for an ice cream base is a classic creme anglaise.  it is a pretty tricky process for the amateur cook, but practice makes perfect.

http://en.wikipedia.org/wiki/Cr%C3%A8me_...

you can add any desired flavorings or garnish, but be careful with liquids.

Answer 2

VANILLA ICE CREAM

Ingredients:

4 egg yolks

1/2 pint (250ml) milk

1/2 pint (250ml) double/heavy cream

4 oz (100g) sugar or caster sugar

1 vanilla pod (sliced down the middle)

Pour the milk into a saucepan and bring the pan slowly up to boiling point. Place the vanilla pod into it and leave to infuse for about 20 minutes.

In a bowl, beat and mix together the egg yolks and sugar until thick. Carefully remove the vanilla pod from the pan of milk and scrape out the seeds into the milk. Pour the milk into the mixture of egg yolks and sugar whilst stirring.

Pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE.  

When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool. When the custard base is cold stir in the cream. Transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions.

COFFEE ICE CREAM

Ingredients:

ground coffee

6 egg yolks

4 tablespoons fresh coffee (finely ground)

8 oz (200g) soft brown sugar (light)

1 pint (500ml) milk

6 fl.oz (approx 185ml) very hot water

Tip: Make sure you use good quality, fresh coffee

Take the finely ground coffee and pour the water onto it then let it stand for about 10 mins.

You then need to remove the coffee grounds so strain the mixture. In a heatproof bowl mix together the sugar and egg yolks, then whisk until thick and pale. Whisk in the milk and the coffee, then put the bowl over a saucepan of simmering (though not boiling) water. Cook until the mixture is thick (ie. until it forms a layer on the back of a wooden spoon) being sure to stir it all the time. Take the saucepan off the heat and place the bowl to one side to cool. NB. If you want to prevent a skin forming on the mixture you can try covering the surface with a piece of damp, greaseproof paper.

When cool, transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

CHOCOLATE ICE CREAM

Ingredients:

5 egg yolks,

1 pint (500ml) milk,

1/2 pint (250ml) double/heavy cream,

2 oz (50g) sugar,

150g (6 oz) milk chocolate cut into small squares

Create a custard base and at the point where you remove the saucepan from the heat, carefully drop in the squares of real chocolate. Stir to allow to melt and then leave the custard to cool. Then chill the custard until it's really cold. Once chilled, mix until slushy. Add the cream (whipped) and make sure it mixes in well.

Transfer the mixture in an ice cream maker and freeze according to the manufacturer's instructions.

STRAWBERRY ICE CREAM

Ingredients:

3 egg yolks (beaten)

1/2 pint (250ml) milk

1/2 pint (250ml) double/heavy cream

4 oz (100g) sugar

2 cups of strawberries

1 teaspoon of vanilla essence

Take the strawberries and mash them in with half the sugar (ie. 2oz or 50g) in a bowl. Place in the refrigerator whilst making the rest of the recipe.

In a separate saucepan, mix the egg yolks with the milk, salt and the remaining sugar. Place over a medium heat just to boiling point (stirring all the time). DO NOT LET IT BOIL.

Transfer the mixture into a chilled bowl to cool. When cool place in the refrigerator for up to 3 hours, remembering to stir the mixture from time to time. When cool, stir into the mixture the cream and vanilla essence and then blend in the strawberry/sugar mixture.

Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

BUTTER PECAN ICE CREAM

Ingredients:

1/2 pint (500ml) single/light cream

1/2 pint (500ml) heavy/double cream

2oz (100g) brown sugar

1 tablespoon butter

1/4 cup of pecan nuts (chopped)

1/2 teaspoon vanilla extract (or according to taste)

Place the single cream, sugar and butter into a saucepan and mix together over a low heat. Stir until the mixture starts to bubble around the edges. Remove the saucepan from the heat and allow to cool.

When the mixture is cold transfer it to an ice cream maker and stir in the double cream and vanilla extract.

Freeze according to the manufacturer's instructions but remember to add the pecan nuts as the ice cream starts to harden.

hope these help.                   good luck and enjoy.

Answer 3

My advice would be to buy a home ice cream maker.  Ice cream is a very labor intensive process without one.  (Hand made versions requires constant stirring for 30-50 minutes in a bowl sitting in a ice and rock salt mixture.  The ice will slowly melt creating very strong salt water.  If you accidentally tip the bowl the water will pour in and ruin your ice cream.)  The 4 quart Rival home ice cream and frozen yogurt maker is the one I am most experienced with.  It is small enough to fit in the sink so that the salt water will drain out of the outer barrel and not flood the container with the ice cream.  The ammount of ice cream it makes is enough to generously serve 4 people.

Any ice cream maker will come with directions for making the more common flavors.  Many comprehensive cook books such as The Joy of Cooking and The American Heart Association Cook Book have various frozen desert recipes ranging from ice cream, frozen yogurt, to sherbert.  

Answer 4

gourmet magazine's website has great ice cream recipes.