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Homemade Ice Cream

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  • Homemade Ice Cream

    Having a big family gathering next weekend. Thinking about breaking out the old hand crank ice cream freezer.

    Anyone have a good recipe.
    Living the Dream, C6/C7 incomplete.

  • #2
    French Chocolate Silk Ice Cream

    1 c. sugar
    3 egg yolks
    1 1/2 c. milk
    2 c. heavy cream
    1/3 c. cocoa
    1 tsp. vanilla

    Beat milk and egg yolks. Blend in sugar. Cook over medium heat, stirring constantly until thickens (spoon coats). Remove from heat. Add cocoa and beat. Chill. Add cream and vanilla. Refrigerate overnight and then process in ice cream maker per directions.


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    • #3
      Best chocolate ice cream ever...

      8ounces bittersweet chocolate
      1 1/2cups whole milk
      1 1/2cups heavy cream
      3/4cup granulated sugar (5 1/4 ounces)
      4 large egg yolks
      1teaspoon vanilla extract
      1. In a medium heatproof bowl set over a pan of almost-simmering water, melt the chocolate, stirring occasionally, until smooth. Set aside to cool.
      2. Meanwhile, position a strainer over a medium bowl set in a larger bowl containing ice water. Heat the milk, cream, and 1/2 cup of the sugar in a medium saucepan over medium heat, stirring occasionally to dissolve the sugar, until steam appears and the milk is warm (about 175 degrees), about 5 minutes. While the milk is heating, beat the yolks and remaining 1/4 cup sugar in a medium bowl until combined and pale yellow. Add the melted chocolate and beat until fully incorporated.
      3. Whisk half the warm milk mixture into the beaten yolks, 1/2 cup at a time, until combined. Whisk the milk-yolk mixture into the warm milk in the saucepan; set the saucepan over medium heat and cook, stirring constantly with a wooden spoon until steam appears, foam subsides, and the mixture is slightly thickened or an instant-read thermometer registers 180 to 185 degrees. (Do not boil the mixture, or the eggs will curdle.) Immediately strain the custard into the bowl set in the ice bath; cool the custard to room temperature, stirring it occasionally to help it cool. Stir in the vanilla, then cover and refrigerate until an instant-read thermometer registers 40 degrees or lower, at least 3 hours or up to 24 hours.
      4. Pour the custard into the ice cream machine canister and churn, following the manufacturer’s instructions, until the mixture resembles soft-serve ice cream. Transfer the ice cream to an airtight container, press plastic wrap flush against the surface, cover the container, and freeze the ice cream until firm, at least 2 hours. (The ice cream will keep for up to 2 days.)


      • #4
        Cooking a custard can be a lot of work, although it can make an excellent ice cream. My standard ice cream is one of the simplest, and is always a hit - strawberry.
        2.5 to 3 cups fresh strawberries, 1.5 cup sugar, 2.75 cup lightly whipped cream. I usually use half-and half instead of cream. Puree or crush the berries, mix it all together and churn-freeze.
        The original recipe called for 2.5 cup strawberries and 2 cup sugar, but I prefer to be heavy on the fruit and light on the sugar.

        This is another that was really liked a couple of weeks ago - mint/choc chip.
        4 cups cream, 1 cup sugar, 2 cups or a little less of fresh mint leaves, 2 cup milk, and a good quality dark chocolate candy bar.
        Put the candy in the fridge to cool. Chop the mint leaves coarsely. Mix together cream, sugar and mint leaves and put over medium heat. Remove from heat as soon as it comes to a boil, cover and let it sit for an hour or so. Press through a sieve and retain the liquid. Add milk and cool in fridge for a few hours or overnight. Chop the cooled candy bar into small pieces - a serrated bread knife works well for this - and mix in. Churn-freeze. Again, I often use half and half in place of at least some of the cream. This has an earthy mint taste - not your usual sharp artificial peppermint flavor - think mint tea.

        Those each make 1/2 gallon. Recipes should be tweaked to your own taste.
        - Richard


        • #5
          This is NL's go to ice cream during fresh peach season. It is labor intensive, but how can you pass on Fresh Peach Ice Cream.

          Adapted from Cooks' Illustrated: Fresh Peach Ice Cream
          Makes about 1 quart.
          For our peach ice cream recipe, we found that the preparation of the peaches and syrup was key: Letting the peaches stand for a bit with the sugar, then cooking them gently, then straining them, adding the syrupy juice to the custard before churning, and adding the peaches themselves near the end of churning gave us a smooth, creamy, and very peachy ice cream.
          Both the cooked peaches and the custard mixture must be cooled to 40 degrees before you churn them. Since they are fine in the refrigerator overnight, you may want to prepare them the day before you plan to churn and serve the ice cream. You’ll get the very best results from using in-season, fully ripened peaches, but in a pinch, you can substitute 2 cups IQF (individually quick frozen) sliced peaches and replace the vodka with peach-flavored liqueur. The ice cream is at its peak when eaten within four hours of churning, although covered, it will keep in the freezer for up to two days.

          * 3 medium-size ripe peaches , peeled, pitted, and cut into 1/2-inch pieces (about 2 cups)
          * 1/2 teaspoon lemon juice from 1 lemon
          * pinch table salt
          * 1 cup granulated sugar
          * 6 tablespoons granulated sugar
          * 1 1/4 cups whole milk
          * 1 1/3 cups heavy cream
          * 6 large egg yolks
          * 1 teaspoon vanilla extract
          * 2 tablespoons vodka

          1. Stir peaches, lemon juice, a pinch salt, and 1/2 cup sugar in medium-size nonreactive saucepan to combine; let stand until a pool of syrupy liquid accumulates and peaches soften slightly, 1 to 1 1/2 hours.
          2. Position sieve over medium bowl set in an ice-water bath; set aside. Heat milk, cream, and 1/2 cup sugar in medium-size heavy saucepan over medium heat, stirring occasionally, until steam appears, 5 to 6 minutes. Turn off heat. Meanwhile, whisk yolks and remaining 6 tablespoons sugar in medium bowl until pale yellow. Stir half the warmed milk mixture into beaten yolk mixture until just blended. Return milk-yolk mixture to saucepan of remaining warmed milk mixture. Heat milk-yolk mixture over medium-low heat, stirring constantly with wooden spoon until steam appears, foam subsides, and mixture just begins to thicken (see illustrations below) or instant-read thermometer registers 180 degrees (mixture must not boil or eggs will curdle). Remove from heat, and following step 3 in illustration, immediately strain custard into prepared bowl. Cool custard mixture to room temperature, stir in vanilla, then cover and refrigerate until instant-read thermometer registers 40 degrees, at least 2 and up to 24 hours.
          3. Meanwhile, heat softened peaches and their liquid, stirring occasionally, over medium-high heat until peaches are tender and flesh has broken down, 3 to 4 minutes. Transfer to bowl, stir in vodka, and refrigerate until cold, at least 4 and up to 24 hours.
          4. Strain chilled peaches, reserving liquid. Stir reserved peach liquid into chilled custard mixture; pour into ice cream machine canister and churn, following manufacturer’s instructions, until mixture is frozen and resembles soft-serve ice cream, 25 to 30 minutes. Add peaches; continue to churn until combined, about 30 seconds longer. Transfer ice cream to airtight container. Freeze until firm, about 2 hours.

          All the best,


          • #6
            Thanks for all the great recipes, and yes I will try them all. This weekend I am going with the gjnl, fresh peach ice cream.

            Thanks again, KLD,t8burst,rfbdorf,& gjnl.
            Living the Dream, C6/C7 incomplete.