How to make any flavor ice cream?

Question

I'm really craving ice cream and my mom won't let me buy ice cream. Got any good recipes without an icecream maker?

Answer 1

instead of making ice cream, make a shake. look up say french vanilla ice cream and do everything except freeze it

Answer 2

"Makes one serving:

    * 1/2 cup milk(any type), cream or half & half

    * 1 tablespoon of sugar

    * 1/4 teaspoon of vanilla extract or chocolate syrup

    * lots of ice

    * rock salt

          o can be purchased in nearly any grocery store

          o may be labeled as "cubed sodium chloride"

          o you can also make your own rock salt from regular table salt



Ingredients and supplies for the plastic bag method

Plastic Bag Method

This is good for making individual servings of ice cream to be eaten promptly after making. The video below shows a slightly different recipe but still instructs on how to make ice cream with a sandwich bag.

   1.

     Mix sugar, milk or half & half, and flavoring in a bowl, then seal it in a quart-sized plastic bag."

Answer 3

1/2 cup milk

1/2 teaspoon vanilla

1 tablespoon sugar

4 cups crushed ice

4 tablespoons salt

2 quart size Zip-loc bags

1 gallon size Zip-loc freezer bag

a hand towel or gloves to keep fingers from freezing as well!

Mix the milk, vanilla and sugar together in one of the quart size bags. Seal tightly, allowing as little air to remain in the bag as possible. Too much air left inside may force the bag open during shaking. Place this bag inside the other quart size bag, again leaving as little air inside as possible and sealing well. By double-bagging, the risk of salt and ice leaking into the ice cream is minimized. Put the two bags inside the gallon size bag and fill the bag with ice, then sprinkle salt on top. Again let all the air escape and seal the bag. Wrap the bag in the towel or put your gloves on, and shake and massage the bag, making sure the ice surrounds the cream mixture. Five to eight minutes is adequate time for the mixture to freeze into ice cream.

Answer 4

The ice cream maker just mixes and freezes it well.  I'd think you could blend it well with a mixer or blender and freeze it.  Might not have quite the consistency - probably the ice cream maker also colds & blends it so the milk solids don't separate.  If it's a matter of mess with rock salt, etc., get an ice cream maker that doesn't use salt.  You can find them pretty reasonable - you just freeze the bowl then pour in your mixture and spin it.

Sorbet is really great too!  Just puree fruit, add lemon juice and sweetener and a little alcohol (flavored rum, vodka, etc)  and freeze.  Honeydew melon with grated ginger is sooo refreshing!  I don't even miss ice cream with that in the house!  (Ice cream costs over $5 a half gallon here, so.... I don't buy it either any more).

What about frozen pudding pops?

Answer 5

Custard ice cream  

Serves 6  



Preparation time over 2 hours

Cooking time 10 to 30 mins

  







This is a classic method for making ice cream. Avoid serving homemade ice cream to babies, toddlers and pregnant women, as they are at a higher risk for salmonella poisoning from undercooked eggs.

Ingredients

284ml/10fl oz pot single cream

1 vanilla pod

4 free-range egg yolks

125g/4½oz caster sugar

284ml/10fl oz pot double cream

Method

1. Pour the single cream into a medium saucepan. Slit the vanilla pod lengthways with a sharp knife and place it in the pan. Set the heat to medium and heat the cream until it just starts to steam a little. Switch off the hob and let the saucepan sit there. The heat will draw the vanilla flavour into the cream.

2. Meanwhile, whisk the egg yolks with the sugar for a minute, until they turn thick and a little paler.

3. Pour the saucepan of hot cream into the sugary egg mixture and whisk again until smooth. Pour it all back into the saucepan.

4. With the heat set very low, stir the creamy mixture constantly with a wooden spoon so it doesn't stick to the base of the pan but heats slowly and evenly. To see if the custard has heated enough, check from time to time with this classic test: take the spoon out of the custard and look at the back of it. The film of custard on the spoon should look noticeably creamier. Draw your finger across the back of the spoon and, if the line stays clear and distinct, your custard has thickened enough.

5. Turn off the heat and carry the saucepan over to the work surface. Carry on stirring for a few more seconds so the cooking process is halted and the custard starts to cool down. Strain the custard through a sieve into a jug.

6. As soon as the custard has cooled to room temperature, put the jug in the fridge for half an hour, then stir in the double cream.

7. Either pour the mixture into an ice cream machine and churn it until it freezes or pour it into a plastic food container. Freeze it for about an hour or until the sides start to get solid. When this happens, mash up the mixture with a fork, mixing the frozen sides into the liquid centre. Put it back in the freezer straight away for another hour. Repeat this twice more at hourly intervals and then let the ice cream set.

Answer 6

http://www.brm-icecream.com/qvic.htm

this is the site i used when i made it for a picnic last month it gives you flavors to add too