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Homemade Ice Cream

Discover how to make ice cream. It only takes a few ingredients.




Egg-Free Ice Creams

Ice cream comes in two basic styles: Custard (or French custard-style) and Philadelphia (also called "New York" or "American").

Unlike custards, Philadelphia-style ice cream contains no egg yolks and does not require cooking. It's based purely on cream and sugar, and is very delicate-tasting, with few ingredients.


Custard Ice Creams

Custard ice cream is, as the name suggests, made from a custard base. Egg yolks or whole eggs are whisked together with hot milk or cream and sugar, and cooked gently until the mixture becomes thick enough to coat the back of a spoon. Egg yolks are natural emulsifiers, and the resulting custard makes an ice cream that is remarkably smooth and rich. Chill the custard for at least one hour before freezing.


Adding Flavor

Starting from a simple base of cream, milk, eggs, and sugar, and then mix in ripe summer fruits, chocolate, and toasted nuts to create your own flavor combos. Other good choices? Vanilla beans, lavender, green tea, fresh peppermint, and candied ginger.

  • To get the most flavor from a vanilla bean, split it lengthwise with a sharp knife and scrape the seeds into the milk.
  • After the bean has steeped, remove the pod and rinse in cold water and pat dry.
  • "Used" vanilla beans are still powerfully aromatic, and can be stored in a canister of plain granulated sugar to make vanilla sugar.
  • Infuse herbs and spices into the mixture as you heat the milk.
  • Extracts, liqueurs, and flavoring oils (citrus, peppermint, cinnamon) should be added after the custard has cooled slightly.
  • Add perfectly ripe fruits and berries to your ice cream base: sprinkle fruit with sugar and crush it with a potato masher before mixing it in. This adds much more flavor than plain chunks of fruit stirred into the mix.
  • To add nuts, chocolate, crumbled cookies, or whole berries, let the ice cream reach the consistency of soft-serve, and then stir in the garnishes; pack in airtight containers and freeze until firm.


Ripening and Storing

When the mixture has thickened and is hard to stir, remove it from the ice cream maker and transfer it to a freezer container. If you can resist the urge to devour it while it's still in this "soft-serve" stage, let it harden in the coldest part of your freezer for several hours or overnight. Your patience will be rewarded.

Tip: To keep your ice cream from becoming super-hard in the freezer, make sure both the ice cream maker and the mixture are kept ice cold as you're making the ice cream.

Store leftover ice cream in an airtight container with a layer of plastic wrap pressed onto the surface to prevent it from absorbing odors.

Comments
Jul. 19, 2009 10:29 pm
Does anyone have a recipe for home made "ice milk"? Cream based recipes do not agree with me. Can't find ice milk in any of the grocery stores. Please share.
 
Jul. 19, 2009 10:34 pm
I like to use nonfat milk or soy milk and non-fat greek yogurt and then the sugar, vanilla, etc...-- its very creamy and then I don't have a problem with the ice cream not agreeing and it is still very cremy and tasty...
 
Jul. 24, 2009 6:26 am
when I "harden" my ice cream or serbert it gets rock hard. How can I stop this I would like a firm ice cream but not so hard I have to let it sit out befor I can scoop it.
 
portia 
Jul. 27, 2009 8:43 pm
I have decided to tackle ice cream. My first try was tasty but had glitches. My ice cream machine instructions limited me to a 40 minute "stir". My product did not seem firm enough. After a few hours in the freezer, the consistency was okay. The following evening it was hard as a brick and instead of softening up it melts along the edges. Am I missing a trick?
 
Lily 
Jul. 28, 2009 3:58 am
Im trying out nutella ice cream.
 
Lily 
Jul. 28, 2009 3:59 am
And I don't have an icce cream maker.
 
CBD 
Jul. 29, 2009 3:27 pm
I tried mixing a can of condensed milk with a bit of Splenda (to taste) and a few spoonfuls of low sugar cherry jam. Into the ice cream maker and yum! Leftovers were rock hard, though - maybe I should have cranked longer...
 
bakebuff 
Jul. 30, 2009 4:58 am
just wondering when making ice cream, if you can switch fat free half & half for whip cream? and is light cream coffee cream? and where do you find the ratio to add artificial sweetners instead of sugar?
 
ANCESU 
Aug. 4, 2009 1:28 pm
Just a tip to those who get rock hard ice cream... just before freezing in ice cream machine, try adding a tablespoon of alcohol (I use whatever I have on hand, plain vodka or Amaretto) to the mix. This causes the ice cream to not freeze TOO hard when you store it in the fridge.
 
Aug. 25, 2009 12:34 pm
I'm trying to make ice cream (mint chocolate chip, actually). I've made the plain vanilla before, and its always turned out extremely loose, and froze to a brick. Like frozen milk. But its still tasty. I want to make this batch thicker and more like cartoned ice cream. Does anyone have any suggestions as to how?
 
BJ 
Sep. 5, 2009 8:50 am
I make several ice cream recipes that use 1 envelope plain, unflavored gelatin softened in 1/2 cup water. This is added to 1 cup of hot milk and stirred until dissolved. This amount of gelatin is used for recipes that make 2 quarts of ice cream. The consistency of the frozen ice cream is very similar to the nation wide chain of soft serve frozen confection known for its "curl on top" (for those of us old enough to remember the commercials) and becomes firm, but not rock hard when the leftovers are frozen in a conventional freezer. I have added gelatin to other recipes that did not call for it as an ingredient and liked the results.
 
rmoyer 
Sep. 5, 2009 10:50 am
I was wondering if it is possible to make ice cream without an ice creamer maker and if so what is the process.
 
Sep. 14, 2009 12:16 pm
If your Ice cream is comming out to hard from the freezer it means that it was not cold enough when it went into the ice cream turn. just let it thaw untill you can mix it with a spoon( hopfully with some ice crystals left) and put it back into the oce cream turn. your ice cream needs to be as cold as you can posibly get. I like to put my ice cream mixture on a bowl with ice cubes and water to cool it down and then put it in my fridge on the coldest setting for an hour to chill the reast of the way. I hope this helps.
 
Sep. 17, 2009 2:37 pm
What is Canela it looks some what like Cinnamon sticks. What is it use for
 
Sep. 21, 2009 11:19 pm
to r_myers04: i clicked on that Old-Fashioned Vanilla Custard, but only saw 3 eggs listed. did they revise the recipe in the meantime? actually, the more the egg yolks the softer the result even after several days of freezing.
 
Oct. 3, 2009 11:07 am
arasmassey, this is a recipe for ice milk if you have an ice cream maker: 3 cups skim milk 1 1/2 cups sugar 1/4 teaspoon salt 9 cups whole milk 1 1/2 teaspoon vanilla extract Thoroughly combine all ingredients. Cover and refrigerate 30 minutes. Freeze according to machine directions. Stir after freezing to blend any unfrozen skim milk into frozen mixture.
 
Dec. 10, 2009 8:24 am
thanks for the ice milk recipe, I think I might have to try that one!!
 
gagababy 
Dec. 15, 2009 10:24 pm
i;ve had much success with ice cream making. Common problems that lead to rock-hard ice cream is because your ice cream maker is not chilled cold enough. When it churns the mixture you should see it gradually hardening from the sides of the canister. A wall of ice cream textured layer should form. If this doesn't happen within a few minutes, then the canister is not cold enough. Common mistake is to let it continue mixing "hoping" it is done. If the mixture is then frozen from this liquid state, the resulting ice cream becomes hard because you technically didn't churn it at all. Remember, if you can pour the mixture after churning, it is NOT done right. It should be a 80% solid paste that you have to scoop with a spatula in order for a nice texture and easy scooping. I'm making my 10th batch of ice cream in 3 months. Have fun !
 
tickledpink 
Dec. 28, 2009 8:19 am
Hi, all of this sounds really great! I'm going to be staying at home, so I'll have time on my hands, so to speak. I love really good chocolate ice cream. Does anyone have a good recipe. Thanks, and thanks for sharing.
 
Lajo 
Jan. 3, 2010 5:37 am
Adding a teaspoon or two of alcohol (I use rum) will keep the ice cream from getting rock hard, and prevents freezer burn.
 
April 
Jan. 21, 2010 10:12 am
One time I experimented with my ice cream recipe and used some real maple syrup. I found that the ice cream remained soft enough to scoop out easily. It never turned rock hard. It was one of those happy little accidents. :D However, real maple syrup is hard to come by in some areas and is always expensive, so I will definitely take note and make sure my cream mixture is extremely cold before I start the ice maker churning process or add a bit of alcohol. :)
 
nayoula 
Feb. 2, 2010 7:58 am
Store all the non-electric parts of the ice-cream maker in the freezer. It helps bring the ice-cream's temperature down fast, and makes it colder than if you start at room temperature.
 
Nan 
Feb. 16, 2010 4:48 am
For those wondering what Canela is, it's Spanish for Cinnamon. Also, I wonder, as well, how do you make ice cream (other than Chocolate) without an ice cream maker?
 
Rach 
Feb. 20, 2010 8:40 am
How would I make soft serve frozen custard with a Cuisinart 1 and 1/2 quart soft serve machine?
 
starfish 
Mar. 17, 2010 1:51 pm
to robograndma--try using a combination of castor sugar and dextrose--50/50 for the sugar component in your recipes. You can also use "atomised" sugars, but dextrose helps make the ice cream softer to serve.
 
Linda54494 
Mar. 18, 2010 8:05 pm
My favorite ice creams is coffee and black walnut. I also have the old crank by hand Ice cream freezer.
 
WHUEBL 
Mar. 21, 2010 5:42 am
I frequently take 2 packages of diet French vanilla pudding mix and add it to 2 quarts of whole milk with 1 tsp of almond extract. Churn and it is yummy!
 
tammirob 
Apr. 26, 2010 9:02 pm
I need some advice. I just bought an ice cream maker and made guava ginger frozen yogurt. The ingredient mixture was very cold when I put it in the canister. I had put the mixture in the frezer for about 10 mins and when i took it out it had started to freeze a little around the edges but was easily broken up. I out the mixture in the ice cream maker and it shut off after about 5 mins but it had the soft serve texture. Is it normal for the ice cream maker to arrive at this texture so quickly or did I do something wrong. Please let me have your thoughts. Thanks
 
mimi 
May 15, 2010 1:41 pm
recently acquired a new cuisinart frozen yogurt ice cream maker with no directions...anyone with a few suggestions on or simple instructions for me?
 
char 
May 24, 2010 9:42 am
mimi you can go to the Cuisinart website, find your product, and under that listing they have options to download the manual and to find recipes to use with your machine. Good luck.
 
bruce 
May 29, 2010 7:46 pm
I use a plain vanilla ice cream recipe, and exchange liquid Coffee Mate Creamer to change the flavors. I have done Egg Nog (holiday time) French Vanilla, Chocolate Caramel Swirl and Amaretto. My kids really enjoy the different flavors. I make it with 1/2 the amount of cream and the other 1/2 flavored creamer.
 
Jun. 2, 2010 3:36 pm
http://allrecipes.com/Recipe/Vanilla-Ice-Cream-VIII/Detail.aspx
 
Jun. 4, 2010 10:28 am
I always wonder why a recipe will call for both cream and "Half and Half". Isn't it half cream and half milk? Why not add more cream and some milk and skip the "half and half"?
 
brmflyr 
Jun. 15, 2010 2:04 pm
my partner is lactose intolerant so i use a product called mimic cream, it is a soy product that substituted for heavy cream and i use coconut milk, with both of these she can eat my tasty treats also makes lighter tasting
 
TRISH 
Jun. 25, 2010 1:31 am
Use fat free half & half as a substitute for the cream
 
vintage 
Jul. 2, 2010 3:00 pm
About rock hard ice cream; I used to make the milk recipe - no eggs - that came with the ice cream maker and always got rock hard ice cream which melted rather quickly once in the bowl. Several years ago I came across a recipe that indicated high fat content in the ice cream is what allows it to freeze yet be soft enough to serve. It is the best recipe I have found so far. I am eating it right now, it's firm yet I can eat it right from the freezer and does not melt quickly like the rock hard milk recipes. It uses whole milk, whipping cream and 1/2 & 1/2
 
smeckel 
Jul. 2, 2010 7:24 pm
So, vintage, would you be willing to share the recipe? Sounds just what I'm looking for. I bought my 1/2 & 1/2 and whole milk today, but now am looking for a recipe without eggs.
 
John9 
Jul. 3, 2010 9:35 pm
is it okey that i will not use ice cream maker?
 
Jul. 6, 2010 6:58 pm
Why would anyone want to add artificial sweeteners? They are very risky business to consume! I know from personal experience, and if you search on any search engine, about such things, you will find many articles from those who have many allergies to such things. There are safe alternatives to sugar and those dangerous artificial chemical-concoctions. Try stevia! We must watch what we put into our bodies, to be sure.
 
Drew 
Jul. 7, 2010 10:14 pm
for any of you looking to make icecream... the only way to go is with whole milk from jersey cows, Promised Land is such a brand, and then use heavy whipping cream then tweak it however you want... eggs seem to make it creamier but with this milk you could probably skip that
 
ReZipped 
Jul. 9, 2010 3:06 am
For people that want to make icecream without utilizing an icecream maker, use a handmixer to blend the ice cream mixture. Freeze the mixture for 30 minutes, pull it out and then beat it again. You'll have to repeat this process several times. The point of the repetitive blendings is to break up any ice crystals and create the smoothest possible ice cream you can. I remember the aunt of a friend telling me this when she taught me the basics.
 
cookbooknut 
Jul. 14, 2010 5:23 am
A little town in our area had homemade ice cream socials for years and now they've given it up. ONe of their favorites was Grapenut ice cream. Cannot get the recipe. Does anyone have a recipe for Grapenut Ice Cream (made with the Post Cereal)?
 
anbrem 
Jul. 15, 2010 10:00 pm
Would a stick blender work, instead of the mixer?
 
Jul. 15, 2010 10:55 pm
My mother in law used to make ice cream using condensed milk - does anyone have a recipe like this?
 
jfz39 
Jul. 16, 2010 6:10 am
I would like some ice cream recipes that don't need an ice cream maker,as I don't have one. Thanks
 
susan 
Jul. 16, 2010 6:36 am
Does anyone have a GOOD recipe for sugar free (or nearly sugar free) diaetic friendly ice cream?
 
Marg 
Jul. 16, 2010 5:56 pm
HOMEMADE ICE CREAM WITHOUT AN ICE CREAM MAKER....Works everytime. 400ml pure crea, 1 cup castor sugar, 2x61gram eggs (seperated). Beat cream until nearly stiff, slowly add sugar and beat util very stiff, add egg yolks and mix, add flavouring of your choice. In another bowl beat egg whitges ujtil stiff, fold egg wites into cream mixture. Pour into container and freezse for at least 6 hours (best overnight). NOTE: Do not overbeat or heat cream. You can play with this recipe as much as you like, I have made it with low fat cream and it works just as well. Use whatever flavourings you like and double, triple the quantities, whatever you do to this, it still seems to come out great, and all with just a hand held blender, 2 bowls, and an airtight container. Good Luck, and Enjoy.
 
Marg 
Jul. 16, 2010 5:58 pm
Sorry about what appears to be appalling spelling, my keyboard needs replacing and strage things are happening with it.
 
IronPapilion5 
Jul. 17, 2010 2:33 am
Is it possible to make your own ice-cream with very low fat and cut down on cholesterol? In the supermarket, the retailers sell it, so why can't we make it ourselves?
 
esmeralda 
Jul. 17, 2010 10:10 am
i want to try to make icecream, but i don't have a icecream maker. any advice how to go about it? thanks
 
Jul. 17, 2010 5:48 pm
I'm also looking for a good recipe for sugar free ice cream. I like to use Splenda. My 12 year old is recently diabetic and all of the commercial ice creams have sugar alcohol. His nutritionist says that sugar alcohol can be worse for kids with diabetes than real sugar. He hasn't had ice cream in nearly a year. I don't have an ice cream maker, but would buy one if there are any good recipes out there. Help! Thanks.
 
Jul. 17, 2010 7:25 pm
Grape-Nuts Ice Cream Ingredients 6 large egg yolks 2/3 cup sugar 3 cups heavy cream 1 cup Grape-Nuts 1 1/2 teaspoons vanilla In a large metal bowl with an electric mixer beat together yolks and sugar until pale yellow and thick. In a metal bowl set over a pan of simmering water heat 2 cups heavy cream until warm. Add warm cream to yolk mixture in a slow stream, whisking constantly. Set bowl with custard over simmering water and cook, stirring constantly with a wooden spoon, until a thermometer registers 170°F. Remove bowl from heat and stir in remaining cup cream. Chill custard until cold, about 1 hour. Add Grape-Nuts and vanilla to custard and freeze in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden.
 
shella 
Jul. 18, 2010 5:54 pm
Condensed milk ice cream recipe: 4 eggs, 1/2 pt cream, 1 c sugar, 2 T vanilla, 1 tsp salt, & 2 cans condensed milk. Combine eggs, cream, sugar, salt & vanilla in bowl, mix thoroughly with mixer. Pour into can, add condensed milk, stir well. Add milk to fill line on can. Stir & freeze in a ice-cream maker. Makes 4 qts.
 
Jul. 19, 2010 2:02 am
thanks Sheila you're a star!!!
 
Gina 
Jul. 19, 2010 9:25 am
STRAWBERRY ICE MILK ICE MILK: 2 pints strawberries, chopped 1/2 c. sugar 2 tbsp. fresh lemon juice 1 c. low-fat milk RASPBERRY SAUCE: 1 (12 oz.) bag frozen raspberries, thawed, pureed, sieved 2 tbsp. sugar 1/4 c. water Make ice milk: In food processor, puree ingredients. Place in a 9-inch cake pan; freeze 2 hours or until firm. Break up into 1-inch pieces. Process until smooth. Serve soft frozen or freeze until firm. Make sauce: In bowl mix ingredients. Serves 8.
 
Gina 
Jul. 19, 2010 9:27 am
STRAWBERRY ICE MILK ICE MILK: 2 pints strawberries, chopped 1/2 c. sugar 2 tbsp. fresh lemon juice 1 c. low-fat milk RASPBERRY SAUCE: 1 (12 oz.) bag frozen raspberries, thawed, pureed, sieved 2 tbsp. sugar 1/4 c. water Make ice milk: In food processor, puree ingredients. Place in a 9-inch cake pan; freeze 2 hours or until firm. Break up into 1-inch pieces. Process until smooth. Serve soft frozen or freeze until firm. Make sauce: In bowl mix ingredients. Serves 8.
 
Gina 
Jul. 19, 2010 9:37 am
VANILA ICE MILK Ingredients 1/2 cup sugar 2 1/2 tablespoons fat-free, sugar-free vanilla instant pudding mix 2 cups 2% reduced-fat milk 1 (12-oz.) can evaporated fat-free milk 1/2 cup egg substitute 2 teaspoons vanilla extract Preparation 1. Combine sugar and pudding mix in a large bowl. Gradually whisk in milk and remaining ingredients. 2. Pour milk mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.) Prep: 10 min., Freeze: 20 min. Yield: Makes about 12 servings (serving size: 1/2 cup) Southern Living, MARCH 2007
 
Susan Leslie 
Jul. 20, 2010 9:33 am
Do all these homemade ice cream recipes require an ice cream maker? Can homemade ice cream be made at home with regular kitchen equipment?
 
Jul. 20, 2010 2:53 pm
I have been expeimenting on ice cream and frozen yogurt with my new Oster IC maker..wonderful. I don't have to cook the stuff first. I have been using fat free milk, whip cream or I even used fat free evap milk. Works quite well, even with the frozen yogurt, I used fat free vanilla yogurt. Works nicely. When it is finished I put in containers and put in freezerk sure it is hard, but take out a few minutes and it is fine.
 
Jul. 20, 2010 5:12 pm
In my ice cream maker recipe book there's something called vanilla ice milk. I'm not sure if thats what you're looking for, arasmassey, but here it is: For 4 quarts: 3 C skim milk, 1 1/2 C sugar, 1/4 tsp salt, 9 C whole milk, 1 1/2 tsp vanilla extract. Thoroughly combine all ingredients. Cover and refridgerate 30 mins. Freeze as directed by ice cream machine. Stir after freezing to blend any unfrozen skim milk into frozen mixture. I also have one for chocolate ice milk, I'll post it under my recipes soon.
 
Jul. 20, 2010 5:13 pm
In my ice cream maker recipe book there's something called vanilla ice milk. I'm not sure if thats what you're looking for, arasmassey, but here it is: For 4 quarts: 3 C skim milk, 1 1/2 C sugar, 1/4 tsp salt, 9 C whole milk, 1 1/2 tsp vanilla extract. Thoroughly combine all ingredients. Cover and refrigerate 30 mins. Freeze as directed by ice cream machine. Stir after freezing to blend any unfrozen skim milk into frozen mixture. I also have one for chocolate ice milk, I'll post it under my recipes soon.
 
Diana J 
Jul. 24, 2010 12:36 pm
I have a weakness for ice cream and so does my son with type two diabetes. Just substitute 4 envelopes of splenda for each 1/4 cup of sugar in your favorite recipe, works a dream. Invest in that ice cream maker and enjoy!!
 
pam4488 
Jul. 25, 2010 10:00 am
I am looking for a vanilla custard icecream. I know about what was in it but not the amounts. Milk, eggs, vanilla, sugar, heavy cream and junket tablets. Dad doesn't remember after all these years and weather it needed to be cooked.
 
res03hrk 
Jul. 25, 2010 10:07 pm
Starfish - Can you buy dextrose at the local grocery store? Does it go by any other name?
 
Fran 
Aug. 3, 2010 7:04 am
I make home made ice cream with evaporated milk, 1% milk and an instant pudding mix, the sugar free one..so you can have as many flavors as there are pudding mixes...you can also add extra goodies tastes yummy!!
 
ildiko 
Aug. 12, 2010 12:02 pm
Ive started making homemade icecream after getting the ice cream maker for my kitchenaid mixer. I went out and bought a book called "the perfect scoop". I think the authors name is David Lebovitz(sp?). It has fantastic recipes in it & even some quirky ones. It also has recipes for all different toppings and vessels to put the icecream in. He explains just about everything you'd want to know about ice cream.
 
blackberrybasket 
Aug. 21, 2010 4:28 pm
Me too, but I just get soy ice cream from Safeway.
 
Aug. 23, 2010 10:11 am
UNCOOKED EGGS?! I'd be very wary about making ice cream without cooking the custard, especially with the recent the Salmonella outbreak. Just add in a step where you cook the eggs in the milk/cream/ half-half to 165-180 degrees.
 
Aug. 23, 2010 11:38 pm
I have a recipe for ice cream that you make in 2 ziplock bags! It's really yummy too. You mix the ingredients, put into one ziplock bag, place that bag into a larger ziplock bag, pour 3 cups of ice in the larger bag with 1/2 cup salt and mix it around for about 5 minutes. It makes the most delcious shake. There is never any left for freezing, but it is YUMMY, and kids love to make it because they can make it themselves! If you would like the recipe, just let me know, it's easy!
 
Aug. 25, 2010 9:54 am
My recipe for quick Ice-cream without an ice-cream maker that isn't rock hard is this: Freeze about 12 strawberries, then blend them with 4 tbsp. milk and 4 tsp. sugar, and 1 tsp vanilla extract, store in an airtight container in the freezer or eat right away! I just made this 5 minuets ago, and I make it everyday!
 
CindyS 
Aug. 31, 2010 4:23 pm
We have made this custard recipe several times now its awesome! I don't change anything except the flavoring. Our last batch was lemon and so far it's been our favorite.

http://allrecipes.com/Recipe/Creamy-Vanilla-Ice-Cream/Detail.aspx
 
Sep. 3, 2010 7:17 pm
For arasmassey and anyone wanting ice milk: your local Dairy Queen serves millions of gallons of soft serve ice milk each year. They do sell by the quart so you can take it home and use it as a substitute in your favorite ice cream recipes.
 
Justbeck101 
Sep. 14, 2010 12:04 pm
Arasmassey, I have a simple recipe for ice cream without the cream. My kids and I make it when we go camping. I do not use any certian amounts.
milk
vanilla
sugar

place in a good ziploc baggie then fill a larger bag with ice and pour in some salt, or rock salt. Place the smaller milk bag into the larger ice bag. Shake vigorously until the milk turns into ice cream! I would suggest using gloves or a towel when shaking, it gets very cold! I am not sure if you can do this in an ice cream maker.
 
Dee 
Sep. 16, 2010 5:31 pm
Iwant to thank Whuel and Anceu for their tip they work.Here is my version. Ice Cream 2 boxes of instant pudding any flavored 2 quarts of milk mix and chill for 20 min. then put in your ice cream machine , but if you want it to stay soft in freezer add 2 teaspoon alcohol , like vodka just to keep it from freezing to hard , I made coconut used on can of coconut milk as part ...of my milk. toasted some coconut. it was really good today cut recipe in half made french vanilla to go with my apple pie. it was sugar free pudding. your Mom might like that.. It makes you think of dairy queen ice cream. no eggs, heavy cream, or half and half simple no cooking.
 
gail 
Sep. 27, 2010 3:24 am
My parents are from the south, and made ice cream quite a bit as kids and as adults. My mother always used canned evaporated milk, fresh eggs and white sugar. Us kids would take turns churning the mixture until it hardened. Fresh banana was our favorite. It was never rock hard out of the churn, but the rock salt in the ice is crucial or it doesn't freeze right. Home made ice cream always melts quickly becomes soupy, but thats because there are no additives in it. The alcohol or plain gelatin is a good idea to freeze left overs.
 
Dec. 28, 2010 9:24 pm
Thanks for the recipe using the sugar free pudding, I'm going to try it soon, sounds guilt free. I also am going to try putting chilled chocolate soy milk in my ice cream freezer, has anyone tried that?
 
Tricia A 
May 21, 2011 4:58 am
Just a note about the camping ice cream. Instead of using zip lock bags. We used coffee cans. Place a small 1lb can inside a larger one. put ice and rock salt between the two cans. Fill the smaller can with ice cream mixture,replace lid and duct tape shut. Do the same with the large can. Sit on ground and roll the can between two people for 7 to 10 minutes. For those who can not sit still we have had some run and roll it with their foot. Have fun
 
Jun. 6, 2011 12:44 pm
Was at a garage sale on the weekend...my find? An ice cream maker!! We instantly made maple walnut ice cream. I tapped maple trees this spring so it was made with my own maple syrup. OMG it was so good. I will never buy store ice cream again! I am a school bus driver and think my end of the year school treat will be home made ice cream...so I am on a quest to find the very best recipes for strawberry and chocolate ice creams. Any suggestions? Nothing is too decandent...
 
mudmom 
Jun. 15, 2011 7:32 am
Hi All, Anyone out there ever used Almond Milk? I can't have Soy and am trying to stay away from casien (SP) milk products. I am crazy about the chocolate SILK Almond Milk Also I am very interested in recipies using Stevia, esp. any for canning jams and jellies I have a plethora of plums, peaches and berries. Thank you all so much!
 
omishev 
Jun. 15, 2011 4:32 pm
Even when my churn bowl has been in the freezer for months and I chill my mixture before churning I get a rock hard layer along the edge of the bowl and the rest of the mixture is like a milkshake consistency. Is it because my scraper doesn't get close enough to the bowl?
 
sayso 
Jun. 19, 2011 7:03 am
Years ago I made a mint chocolate chip ice cream and I remember the recipe was very simple and used evaporated milk. Since then I've lost that recipe... anyone know of recipes using evaporated milk?
 
sayso 
Jun. 19, 2011 9:57 am
@ arasmassey: I have a recipe for Vanilla Ice Milk but I can't find a place to share the recipe. Apparently I'm not allowed to share recipes, or I'm just not seeing how to do it.
 
Jun. 22, 2011 5:13 pm
I've looked all over & found what seem to be varied opinions on how long homemade ice cream can be stored. I'm trying to make various flavors & types (custard based, without eggs, sorbets, frozen yogurts) for a party in 6 weeks. I'm wondering if anyone has direct personal experience tasting/eating homemade ice creams, sorbets or frozen yogurts frozen for a month or longer and, if so, what were your results. I have a couple test containers that have been in the freezer for around 2 weeks and seem unchanged so far. The freezer is a spare freezer so not opened too often and kept at a few degrees or so below zero. Any help would be greatly appreciated.
 
Jun. 30, 2011 5:57 pm
i dont have an ice cream maker how could i do this with out one i didnt see a recipe
 
RoMac 
Jul. 7, 2011 3:03 am
Hi All - just got my Kitchenaid IC maker - brilliant. My first batch was strawberry and orange sherbet which came out really well. I cobbled together a couple of recipes for this one: 14oz hulled strawberries, 3/4 cup sugar, 3/4 cup orange juice, 1/3 cup whipping cream, 1/2 tsp balsamic vinegar. Combine OJ and sugar (I used vanilla sugar) and heat until the sugar is dissolved - then put the pan in an ice bath to chill. Blitz and sieve the strawberries and add the balsamic - combine with the cooled sweetened OJ. Whip the cream to heavy cream consistency and add to the rest of the ingredients. Stir well, chill further if necessary (I didn't think it was) and follow your IC maker's directions. Delicious stratight out of the machine but a couple of hours in the freezer helps it along too.
 
SundayCrepes 
Jul. 12, 2011 12:02 am
For anyone looking for a dairy free ice cream recipe, here's one using coconut milk: http://www.elanaspantry.com/coconut-chocolate-chip-ice-cream/
 
avullo22 
Jul. 15, 2011 5:11 pm
arasmassey- Just an idea but maybe you can try using almond milk or another sub if cream bothers you. I love almond milk because it is low fat,healthy and still creamy.
 
easycooker 
Jul. 17, 2011 10:39 am
Here's a quick recipe that makes a sherbet-like dessert: Mix 1 liter flavored soda (orange, grape, etc.) w/ 1 can condensed milk. Freeze in your ice cream freezer. Very sweet but refreshing.
 
Susan 
Aug. 11, 2011 6:05 pm
I just received a Cuisinart ICE-21 ice cream maker for my 50th birthday from my two children & am waiting out the "freeze time" for the canister! I found a recipe that I am dying to try for Orange Creamsicle Ice Cream...just like the Popsicle. Here is the recipe in case anyone would like to try: 1/2 c. sugar 4 egg yolks 2 c. Half & Half 1 tsp vanilla extract 2 c. heavy cream 2 c. orange juice Zest of 2 oranges Combine sugar, egg yolks and Half & Half in the top of a double boiler. Whisk together then cook, stirring constantly, until thickened - about 10 minutes. Remove from heat and add remaining ingredients. Refrigerate until cold, then process in an ice cream maker according to manufacturer's instructions. Place in freezer for 2 hours or longer for firmer texture.
 
kiesterl 
Sep. 14, 2011 4:28 pm
As a child my mother use to make ice cream without a ice cream maker. The night before she would put three metal ice cube trays in the freezer without the dividers and the next day cook up her ice cream mixture and place it in the 3 trays cover it with wrap,place in the freezer and about 30 t0 50 minutes take out and beat. Put back in and check on it and rebeat again. She did it once more as she said for good measure. After dinner we had the best treat in town and she did this all with a hand powered beater. I like the coffee can ideal, just be sure the 1lb. can is metal and not the cardboard one with the silver wrapping the companies are now starting to use. Nothing beats home make ice cream.
 
Mzmerz 
Sep. 2, 2012 11:12 pm
I was very surprised to see that one needs to cook any ice cream "batter" with eggs in it. My mother has been making a vanilla ice cream my entire life (43 years) that contains eggs and we never ever have cooked it. But the tips about chilling the canister before hand is something I will try next time. Thank you!
 
KathyC 
Jan. 3, 2013 6:01 pm
Try substituting Lactaid "milk" if the lactose in the heavier cream upsets you, or 1% milk but takes longer to churn and expect icy texture, not creamy.
 
emb32694 
Apr. 9, 2013 5:31 am
I have a 1 gallon ice cream maker. Can I make a 1/2 gallon instead of a whole gallon? The manufacturer's book does not indicate whether or not it's ok. Anyone have a suggestion?
 
Cocoanut 
Jul. 17, 2013 11:17 pm
@Mzmerz: The purpose of cooking an ice cream base containing eggs is 1)To pasteurize the egg and prevent any harmful bacteria from growing and/or to kill any existing bacteria, and 2) To heat them gently so that they coagulate(but not scramble!)
 
QuirkyJoe 
Oct. 21, 2013 6:40 am
I wanted ice cream one night but didn't have any money to buy some so I tried putting vanilla milk into a 1 litre bottle and stuck it into the freezer. I would go back every so often and shake it thoroughly. It came out pretty good, good enough that I have made it several times now. I use 20oz acidophilus milk (easier on stomach), 1/2 teaspoon of vanilla extract, and way too much sugar lol (about 3 tbsp). I shake it roughly about every 30 minutes until it doesn't want to move easily. Note: if you leave it in too long it will get too hard. Once it is how I like it, I cut the bottle in half and eat the ice cream (ice milk is more accurate I guess)right out of the bottle. I am wondering how it would turn out if i used splenda or a splenda blend. I didn't notice any posts about using splenda...has anyone tried it?
 
 
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