Does anyone know the ingredients and directions to make homeade ice cream!!!!?????

http://www.recipetips.com/kitchen-tips/t鈥?/a>


http://www.healthyrecipebooks.com/recipe鈥?/a>


http://www.theicecreambucket.com/site/15鈥?/a>





I listed three wwb sites becaause they are all a little different, but basically the same. I have tryed the second and third recipe and they are quite good.Does anyone know the ingredients and directions to make homeade ice cream!!!!?????
Milk, ice, sugar, stuff you like.





Try maps.google.com for directions.Does anyone know the ingredients and directions to make homeade ice cream!!!!?????
Nancy Mitchell's Homemade Ice Cream





4 fresh eggs





11/2 cups sugar





1 teaspoon vanilla





14 oz. can Eagle Brand condensed milk





1 quart Half and Half





In a large mixing bowl, beat eggs, sugar and vanilla until well-blended. Add condensed milk and Half and Half, mixing together slowly. Pour mixture in the freezer, filling the rest of the freezer with whole milk or additional Half and Half to the fill line. Freeze with plenty of rock salt.











McCully鈥檚 Homemade Ice Cream





4 eggs





2 cups sugar





1 tablespoon vanilla





1 teaspoon salt





1 can condensed milk





1 small container whipping cream





Oreos, slightly crumbled





Milk





Beat eggs and sugar until smooth and creamy. Add vanilla and salt, continuing to beat. Add condensed milk and beat the mixture together. In a separate bowl, whip the whipping cream with an electric mixer and fold it into the mixture. Pour the mixture into the canister. Add about half a package of Oreos into the canister. Add milk to the line on the canister.





Reproduced with permission of Waco Today, a product of the Waco Tribune-Herald, Copyright
Here you go!


http://www.foodnetwork.com/food/recipes/鈥?/a>





I picked Alton Brown's because he's excellent at explaining exactly what you need to do and why you need to do it, which is great if you're like me and need step-by-step directions that spell everything out for you and don't assume you know what you're doing, lol. Otherwise, just use the search option on the website for various flavors.
How to make ice cream


By Sam Kilgour





With summer on the way, our thoughts naturally turn to ice cream. It's well worth making it yourself, both for superior flavour and to avoid all those commercial additives....





How to make ice cream


1Getting down to basics





2Moving on to different flavours


Choosing your ice cream maker


The best way to make ice cream at home is to use an ice cream maker. It is possible to manage without but the results won't be quite the same.





There are basically two kinds of electric ice cream makers (as opposed to antiquated hand-churned versions). The first has a bucket which needs to be pre-frozen for 12-18 hours. An electric paddle then churns the ice cream as it freezes. These are great for the home kitchen but you do have to remember to pre-freeze them. You can even buy a model which will make 'whippy' ice cream to put on cones 鈥?great for the kids! Professional kitchens rely on the larger and more expensive versions which have a built-in freezer. The basic ice-cream makers range from around 拢30 to 拢70. The professional versions cost 拢200 upwards. Phillips, Magimix and Gaggia all make excellent machines.














What if you don't have one?


Most recipes for ice-cream will taste great even if you don't have an ice cream maker but it will mean more work for you. Once you've made the basic mixture you'll need to freeze it in a large plastic container. As it is freezing take the container out of the freezer every half an hour or so and whisk it thoroughly with an electric hand whisk until frozen. This stops hard ice-crystals from forming and spoiling the texture and flavour of your ice cream.





Where do I start?


Once you have a basic recipe (see below) you can have all kinds of fun. This recipe makes a vanilla ice cream which can be customized to your requirements 鈥?the only limit is your imagination. Be sure to use real vanilla pods and don't even think about using cheap vanilla essence 鈥?it simply won't taste right. If you are desperately short of time a vanilla extract made from Madagascan bourbon vanilla should do the trick, replace one pod with one tablespoon of extract.














Variations on a theme....


You can have all kinds of fun with your ice-cream. Adding a fruit puree towards the end of churning produces a great fruity dessert with a ripple effect. Try strawberry, rhubarb or raspberry and for an extra treat add some crushed meringues as well. Finely chopped dark chocolate will turn your ice-cream into a high-class pudding or at the other end of the scale, a crushed Crunchy bar or broken-up After Eight mints will add a chocolate note with a difference. Smarties are great for the little (and not-so-little!) ones as are chocolate chips and buttons, try mixing dark, milk and white together for a real treat.





A simple vanilla ice cream


Don't forget to check the capacity of your ice cream maker. Trying to freeze too much mixture at once will cause certain disaster. The recipe below is based on classic vanilla custard.





Makes approx 600ml or 4-6 servings








250ml milk (whole or semi-skimmed)


300ml double cream


75g caster sugar


6 large egg yolks (preferably free-range organic)


1 vanilla pod




















Heat the milk and cream in a heavy saucepan over a low heat. Meanwhile split the vanilla pod lengthways using a sharp knife leaving the tip intact. Scrape out the seeds with the point of the knife and add to the seeds and empty pod to the pan. Once the liquid comes to a boil remove from the heat. Whisk together the egg yolks and sugar until pale and fluffy. Remove the vanilla pod and then add the liquid to the eggs, whisking continuously to prevent curdling.





Return the custard to the pan and stir on a very low heat until it thickens slightly, this should take about five minutes. Cool quickly and chill before churning according to the instructions on your ice cream maker.
Homemade Ice Cream


Recipe #97370


My Dad makes the best homemade ice cream. The only problem was it would sometimes separate (the sweet good stuff would sink to the bottom of the freezer). I found a recipe very close to his, except for the cornstarch. I've made it three times now, and it had not 'separated'. I have better luck if I refrigerate the mixture before putting into the freezer. Adapted from the Kansas City Star recipe, June 1958. Recipe for 4 (or 5) quarts. Due to rounding, the 5 quart recipe is slightly richer - all the better, I say!


by Connie K | Edit...My Notes





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4 quarts 50 min 20 min prep


Change to: quarts US Metric


3 tablespoons cornstarch


6 cups whole milk (7 1/2)


2 2/3 cups sugar (3 1/3)


6 large eggs (8)


1/2 teaspoon salt (1)


1 pint whipping cream (1 1/2)


3 tablespoons vanilla (4)





Not the one? See other Homemade Ice Cream Recipes


%26lt; 60 mins Frozen Desserts


United States Frozen Desserts


Eggs/Dairy Frozen Desserts


Independence Day Frozen Desserts


Low Sodium Frozen Desserts


Mix cornstarch with 1/2 cup milk; Add 1 1/2 cups milk and cook in double boiler until smooth, beating constantly to avoid lumps.


Blend sugar, eggs, salt and whipping cream with electfic mixer, beat well.


Combine cornstarch mixture with sugar and egg mixture; beat well.


Add remaining milk and vanilla; stir until blended.


Pour into freezer; freeze until firm.








Nutrition Facts





Calculated for 1 quarts 709g (Recipe makes 4 quarts)





Is this inappropriate? Tell us how many servings this makes








Calories 1307


Calories from Fat 570 (43%)


Amount Per Serving %DV


Total Fat 63.4g 97%


Saturated Fat 36.6g 182%


Polyunsat. Fat 3.4g


Monounsat. Fat 18.5g


Trans Fat 0.0g


Cholesterol 516mg 172%


Sodium 588mg 24%


Potassium 730mg 20%


Total Carbohydrate 160.5g 53%


Dietary Fiber 0.1g 0%


Sugars 154.4g


Protein 23.7g 47%


Vitamin A 2487mcg 49%


Vitamin B6 0.3mg 13%


Vitamin B12 2.8mcg 46%


Vitamin C 0mg 1%


Vitamin E 1mcg 6%


Calcium 533mg 53%


Magnesium 55mg 13%


Iron 1mg 8%


Alcohol 3.4g Caffeine 0.0mg
Take milk, add flavourings, sugar and a stabilizer (maybe agar), boil, cool, put in freezer, take out when part frozen and whip, freeze again, whip again when further frozen, repeat until fully frozen.
Copycat Ben %26amp; Jerry鈥檚 Heath Bar Crunch Ice Cream











Its getting into the warmer season鈥?I鈥檓 already hearing the sounds of the ice cream trucks. But why not make some home made ice cream with this simple recipe that is sure to please and a lot cheaper than buying pints of Ben %26amp; Jerry鈥檚 from the grocery store.


5 heath candy bars


3 eggs


1 cup granulated sugar


3 cups whipping cream


1 1/2 cups half and half


3 tsp vanilla extract





Freeze the candy bars.


Beat the eggs by hand until fluffy.


Slowly beat in the sugar.


Add the cream, half and half, and vanilla and mix well.


Pour the mixture into an ice cream maker and freeze.


While the ice cream is freezing, place the frozen candy bars in a plastic bag and break them into small pieces with a knife handle.


When the ice cream is done, remove it from the ice cream maker and add the candy pieces. Mix well with a large spoon and store in the freezer.


Makes 1 quart.
Try this video recipe for fat free banana ice cream:





http://www.itsfuntobuy.co.uk/James%20Mar鈥?/a>





Kay