Oh homemade ice cream. How much better can it get. This ice cream was so fresh and creamy, I really had to stop myself from eating it all.
My sister gave me an old ice cream maker that she had (she has two others). I tried several recipes to share with you guys, but thet just weren't good enough. My sister came for a visit and I asked her to bring her recipe with her. She has a basic vanilla and from that you can pretty much make anything.
I know what some of you are thinking, "Christy, we all don't have ice cream makers or a sister with a spare one.". Well, don't worry, at the end of this post I will provide you with instructions to make it just with your freezer.
Beat;
2 eggs
Add;
2/3 cups sugar
Beat together until thick and cream-colored
Add;
1/2 tsp vanilla
2 cups cream
1/2 cup milk
mix well.
Pour into a chilled ice cream cylinder (must be chilled for atleast 24 hours)
Immediatly turn the handle clockwise slowly three or four times.
Let the mixture sit for two or three minutes and turn the handle clockwise again two or three times.
Continue this procedure for 15 - 20 minutes.
In the end it should start to look like this. This is when you add other ingredients. Although the plain vanilla is fantastic.
I used strawberries
Finely chopped strawberries. About 1 to 1 1/2 cups.
Add into your ice cream maker and mix with plastic spatula. (never use metal spoon)
Other add-in options are;
Pina colada- add upto a can of crushed pineapple (drained) and 1/4-1/2 cup fine coconut (add amounts that you want depending on how you want it to taste.
Mango- add 1 finely chopped mango
Cookies and cream- 1/2 cup (or more if you want) oreo cookies
Skor- (or pretty much any chocolate bar) 1/2 cup crushed chocolate bar
Peppermint- 1/4 cup crushed pepermint candy. Add af ew drops of food coloring and 1/8 tsp mint extract
Let me finish by saying YOU'RE WELCOME, because you will all be thanking me for this recipe.
FREEZER DIRECTIONS
1. Prepare your ice cream mixture
2. Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your custard mixture into it.
3. After forty-five minutes, open the door and check it.
As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer.
As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer.
4. Continue to check the mixture every 30 minutes, stirring vigorously as it's freezing. If you have one, you can use a hand-held mixer for best results, or use a stick-blender or hand-held mixer.
But since we're going low-tech here, you can also use just a spatula or a sturdy whisk along with some modest physical effort.
But since we're going low-tech here, you can also use just a spatula or a sturdy whisk along with some modest physical effort.
5. Keep checking periodically and stirring while it freezes (by hand or with the electric mixer) until the ice cream is frozen. It will likely take 2-3 hours to be ready.
