I'm Making Homemade Ice Cream Today...

I have an ice cream maker that I haven't used in quite a while. I promised my grandchildren that I would make them some this afternoon.
I've forgotten how to make this. I would always use sweetened condensed milk in my ice cream. I found a couple of recipes online, but would love to hear your recipe ideas. Here's what I've found.
Number 1....
3 eggs
1-14 oz can sweetened condensed milk
1 TBS vanilla
1 cup whipping cream
3 cups half and half
Number 2....
2 beaten eggs
4 cups half and half or light cream
1-14 oz can sweetened condensed milk
2 TBS vanilla
I have the sweetened condensed milk, the eggs, 2 pints half and half, and the vanilla.
I've forgotten how to make this. I would always use sweetened condensed milk in my ice cream. I found a couple of recipes online, but would love to hear your recipe ideas. Here's what I've found.
Number 1....
3 eggs
1-14 oz can sweetened condensed milk
1 TBS vanilla
1 cup whipping cream
3 cups half and half
Number 2....
2 beaten eggs
4 cups half and half or light cream
1-14 oz can sweetened condensed milk
2 TBS vanilla
I have the sweetened condensed milk, the eggs, 2 pints half and half, and the vanilla.
From Michael Berg:
Every person has a unique connection to the Creator that can never be extinguished, and every person has a great soul that can manifest important things in our world. To make a person feel less than they are because of something inside themselves, be it faith, race, or sexual orientation, is the greatest sin of all."
Every person has a unique connection to the Creator that can never be extinguished, and every person has a great soul that can manifest important things in our world. To make a person feel less than they are because of something inside themselves, be it faith, race, or sexual orientation, is the greatest sin of all."
0
Comments
Are you going to put berries or choco or anything like that in it?
This is what we use...
http://www.amazon.com/Rival-91V-Ice-Cream-Mix/dp/B00005OTYM
Ever since the sports thread wars I have sensed a special connection between [edit] & Wile. Like the connection oil has to water. I almost can't speak of it. Wait....my eyes are misting. ~asq
Let’s just stay together and tell the world to kiss our ass. ~P
ETA: I want to make it homemade. Not from a package. The kids love to crack eggs and pour things. My daughter always buys those frozen pancakes for them. One weekend that they spent at my house I made homemade pancakes. They cracked me up. I had them mix everything, then I poured the pancake batter on the griddle as they watched. Their eyes were huge when I flipped them. I announced to them that these were real pancakes.
Every person has a unique connection to the Creator that can never be extinguished, and every person has a great soul that can manifest important things in our world. To make a person feel less than they are because of something inside themselves, be it faith, race, or sexual orientation, is the greatest sin of all."
egg yolks
heavy cream
vanilla bean scrapings or vanilla extract
sugar or Splenda
I choose either sugar or Splenda depending on who I'm making it for. Then I add whatever flavorings I want...which also depend on who I'm making it for (if they eat sugar or not).
Some of the flavors I make are:
coffee (using strong instant coffee and/or INF french vanilla powder)
chocolate (using cocoa powder or dutch process cocoa)
chocolate chip (using choc chips or broken pieces of choc bars or low carb choc bars)
peach (using fresh and canned peaches w/ either the syrup in the can or peach flavored DaVinci syrup)
banana (using real bananas, DaVinci banana syrup, banana pudding mix and/or banana extract)
prelines and cream (using melted caramels, Da Vinci caramel syrup and candy-coated pecans)
etc., etc.
My daughter and I don't eat much sugar but my son and bf do...so I have to get creative. The sugar-free options usually taste every bit as good as the sugary ones, but you just have slightly fewer options if you go sugar-free.
I've never used condensed milk. I can't see the point to using half/half. :scratch:
I love homemade ice cream so much more than store bought!
Highly porous. Color over grey.
I love all the Curl Junkie products. Still experimenting with gels and curl creams. Still hoping for 2nd day hair....
Every day is a gift :flower:
Every person has a unique connection to the Creator that can never be extinguished, and every person has a great soul that can manifest important things in our world. To make a person feel less than they are because of something inside themselves, be it faith, race, or sexual orientation, is the greatest sin of all."
Every person has a unique connection to the Creator that can never be extinguished, and every person has a great soul that can manifest important things in our world. To make a person feel less than they are because of something inside themselves, be it faith, race, or sexual orientation, is the greatest sin of all."
This is similar to how I make it but I don't use half&half or beat the egg yolks in an electric mixer.
Mmmmmm, as soon as I find my ice cream maker canister in one of the many boxes i've yet to unpack since moving (hopefully today), im gonna get started batch of chocolate caramel swirl! (This thread is worse than the pizza thread!)
That sounds like a lot of work, but I loved this.....
*Very Important*—be sure to go back and scrape the custard from the bottom of the pan with a spoon. Then place the spoon in your mouth and groan for the next three hours
Every person has a unique connection to the Creator that can never be extinguished, and every person has a great soul that can manifest important things in our world. To make a person feel less than they are because of something inside themselves, be it faith, race, or sexual orientation, is the greatest sin of all."
Outside of the unnecessary whisking in a mixer (just a bowl and whisk suffice), it's standard ice-cream making procedure. :dontknow:
(And it should always be strained, you never know if there's a bit of cooked eggs in there, no matter how careful you are--- plus you don't lose vanilla bean specks from straining!)
I do prefer Philly-style ice cream for fruit and sometimes chocolate ice cream though. Eggs and too much fat mask flavor.
Oh yeah, now I remember why I started using just cream -- lower in carbs than milk or half&half. But I love it this way so much I can't imagine using milk now.
Can you post your recipe? I watching my sugar too and of course due to all these ice cream threads I went out at got the Cuisinart ice cream maker:toothy5:
Favorite Products: Elucence Moisture Balancing Conditioner, Biotera Styling Gel found @ Sally's, Trader Joe's Nourish, Shea Moisture Retention Shampoo
She was also heating it on the stove to dissolve the sugar.
I just wisk everything together and pour it in. I don't use the granulated sugar, tho'.
Every person has a unique connection to the Creator that can never be extinguished, and every person has a great soul that can manifest important things in our world. To make a person feel less than they are because of something inside themselves, be it faith, race, or sexual orientation, is the greatest sin of all."
It's pretty standard, so it's really not a lot of work once you do it a couple of times. It becomes rote.
ETA: Another difference is I simply whisk the egg yolks and sugar together instead of using my KitchenAid mixer.
Once you have a basic recipe down, there is no end to the different flavors of ice cream you can make. It really is not a whole lot of work.
Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
:sign5: Ain't that the truth!
There is just no beating homemade ice cream. I loooove to eat it when it first comes out of the machine - all soft, creamy and yummy! :love7:
I'm sorry. I don't really have one. I will try to find the Atkins recipe when I unpack all my books, and post back, tho. I just do it to taste. Can you really do it *wrong*? :tongue8:
I pour an entire carton (quart) of cream into a saucepan, heat it up, and whisk in 6 already beaten egg yolks, and continue to heat and whisk, careful not to "scramble" the egg. Then I add the vanilla bean scrapings and some Splenda...several heaping tablespoons of Splenda. (If you don't mind the ice cream being softer, you can use liquid Da Vinci Sweetening Syrup in place of or in addition to powdered Splenda. The sweetening syrup is made from sucralose, same as powdered Splenda but for some reason, the powdered form has 1 gm of carbs per packet/teaspoon and the liquid has 0...so if you are really, really watching your carb intake, liquid sucralose is the better way to go. Tastes the same but will make the texture thinner.) Of course, if you want fewer calories and don't mind the extra carbs you can use half&half in place of some of the cream. I might add some additional sugar-free syrups, extracts, cocoa, or sugar-free pudding mixes at this point.
Then I put it in the fridge and let it cool for a couple of hours. Then I pour it into the ice cream maker, start it up and add any "chunky" ingredients like nuts, crumbled candy bars, fruit, etc., when there's about 7 or 8 minutes to go.
And I have to mention tempering because you never want to throw eggs into hot liquid. You go hot to cold, as in you whisk in some of the hot liquid into your unheated element then pour that in. Otherwise you risk scrambling.
I've seen lots of ice cream recipes using condensed milk, but I can eat sugar. Maybe evaporated milk? I've also used a product called Mimiccream with excellent results. Next time I make a batch, I'm going to mix greek yogurt with lowfat half and half.
My FOTKI - http://whatsnew.fotki.com/suburbanbushbabe/
Playing with my hair is a hobby. Fluffy, fine natural 4a. Goal= Healthy, beautiful hair that retains its length.