How to make my own ice cream?

Question

How do I make my own ice cream? From scratch (no packet mixes) without an ice cream maker?!

Thanks!!

Answer 1

Ill get you the link to Paula Deen's wonderful Oreo Cookie (no cooking, no ice cream freezer required)

I make this all the time - its excellent

Answer 2

Go to davidlebovitz.com.  He has a recipe and explains in depth.

Answer 3

Ingredients

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

Steps

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



Take roughly two quarts of ice (crushed if possible) and place it into the gallon-sized bag with rock salt. Ideally, the gallon bag will be roughly half full with the ice and salt mixture.

Place the sealed quart-sized bag with the ingredients into the gallon-sized bag. Make sure the bags stay sealed! Do not allow the contents to mix at any time. If the bags don't seal sufficiently, use duct tape to seal the top of both bags to ensure they don't open during shaking.



Gently agitate, massage, and shake the bags for about ten to fifteen minutes. In this amount of time the contents of the quart (smaller) bag should start to turn into solid ice cream.

As you agitate the two bags, it is important that you are mixing the contents of the inner bag, but you don’t want to be so aggressive that you burst the inner bag or cut it on the ice (double-bagging should prevent this).

If your hands get uncomfortably cold, use a towel or an old t-shirt to hold the bags as you massage them; they will be quite cold and might become slippery with accumulated condensation. Consider using gloves or massaging while holding onto the top seal if a towel or similar cloth is not available.



Remove the small bag from the large bag. Scoop the ice cream from the small bag and enjoy!

Answer 4

Infoboi is on the right track.

Simpler operation would be to purchase an electric ice cream churn or maker.

The machine comes with full instructions.  The machine will pay for it self over time.  The ingredients can be the most expensive element of production.

The manual method is labor intensive.  (Too Much Perspiration)