How do you make home made ice cream?

God bless Doc Wilson... I modified this recipe from his website.

Homemade godiva dark chocolate ice cream

You can find it here:
http://www.users.nwark.com/~piperw/flavorp.htm


1 pint half and half, 3 eggs slightly beaten, 1/2 cup sugar, a teaspoon of vanilla extract, and 1/8 tsp salt. Mix thoroughly and stir frequently. Allow to cook for 15 minutes, but do not allow to boil. When you start seeing bubbles around the edge, its done. In a seperate container, mix 1 pint whipping cream and 1 can sweetened condensed milk. After the mixture has cooked, strain the heated mix into the mixing bowl containing the whipping cream mixture and stir thoroughly. Then in a double boiler with the water hot but not boiling, melt 4 ounces of Godiva dark chocolate bar (this works best if you take a veggie peeler after it when its cold and shred it / peel it into itty bitty flakes). Take two cups of the prepared base, place it in a small saucepan, add 1 tablespoon of cocoa powder and mix the chocolate in well, warm it well, but don't cook it. When well heated, add this to the melted chocolate. The melted chocolate will "seize" up, but as you continue stirring the chocolate will begin to dissolve. Keep adding the warmed mix very slowly, stirring constantly. When all the warmed mix has been added to the melted chocolate and the mixture is smooth and without lumps, add this to the remaining mix. Stir completely. Freeze according to the directions with your ice cream freezer.

Just an FYI, you can make this low sugar for your diabetic friends and family. Splenda and the sugar free godiva bars... and yes, its exquisite.

That sounds amazing!! Now let me re-phrase my question, do you know any easy home made ice cream recipies?

okay. Easy.

Take that base recipe.
1 pint half and half, 3 eggs slightly beaten, 1/2 cup sugar, 1/2 c brown sugar a teaspoon of vanilla extract, and 1/8 tsp salt. just barely warm it on the stove, stirring constantly until you start seeing bubbles. Take it off the heat.

In a large container (usually the one I'm gonna be freezing it in) dump in your 1 pint whipping cream and 1 can sweetened condensed milk. give it a quick stir to get it mixed,

pour your cooked mixture into your raw mix. You don't have to strain it if you don't want to, but you may have a little bit of unexpected texture. It still tastes amazing either way.

Then freeze. It takes a maximum of 20 minutes to throw together.

Really. I promise. It is easy.


Oh... and freeze according to the directions on your ice cream maker.

Thanks!!! I promised home made ice cream next weekend and now I have to produce.

Award winning Fruit Ice Cream

2 cans Sweetened condensed milk
2 cans (Comstock) pie filling any flavor,Peach,Strawberry,blueberry,I have even used Lemon(all are good)
4 eggs
2 cups sugar
2 tsp Vanilla
fill to line of freezer with whole milk

if you have a problem using raw eggs,combine 1 cup of the sugar,2cups whole milk,and the eggs(beaten of course) and heat to a bubbling boil stirring constantly.in other words make a custard,let it cool a little then put it in the freezer and freeze
The fruit will be well mixed in the container and will not be frozen like fresh fruit would.
The Lemon tasted like the old time Dreamsickle

Strawberry Ice Cream

3 cups strawberries
2 eggs
1 1/4 cup sugar
2 cups half-and-half
1/4 teaspoon vanilla extract
1 cup heavy cream

Directions
Wash, stem and puree 3 cups of berries.
In a large bowl, beat 2 eggs until thick and lemon-colored. Beat in 1 1/4 cups sugar, 2 cups half-and-half, 1/4 teaspoon vanilla extract, and 1 cup heavy cream.
Stir in the strawberries, then proceed according to the directions included with your particular ice cream maker.
All recipes benefit from a chill in the refrigerator for at least an hour before processing. Most ice cream makers require about 30 minutes of processing, which makes cranking a perfect activity for the children while the rest of dinner is being prepared.
Although ice cream made with real cream probably puts the widest smiles on our faces, it can also be made with a mixture of cream and either milk, skim milk or yogurt. Cream contributes more to texture than to taste. Any of these substitutes is preferable to the ultrapasteurized cream available in most supermarkets, which tends to taste bland.
And a number of fruit sorbets can be made with egg whites and no cream at all.

You're quite welcome. Just for the record, I've thrown almost over-ripe fruit in it... strawberries, peaches, canned pineapple, all kinds of things. Even done an avocado version once.

Its super extra wonderfully rich because of the high butterfat content. Basically frozen custard. After you make it once and see how it turns out, TINKER!

This is the recipe I've been using lately...with a few modifications.

Ingredients
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces sugar
2 teaspoons pure vanilla extract

Directions
Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.

Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

Instead of vanilla extract I used an actual vanilla bean. Just cut it open and scrape the insides out. I added the bean to the milk while it was coming up to a simmer. Then, when heating the entire mixture up to the 170 degree mark, I take it off the stove slightly before that and let residual heat bring it up to that temp, stirring frequently until it's cooled (don't want to risk curdling the eggs). Kattelyn's right, it's pretty much just a frozen custard. The heating of the milk seems to really make it creamy. Better than any store bought. I'm curious to try out that Godiva recipe.

Elbandito, I used to use the bean as well.. but I don't have any on hand at the moment.

Before I add it though, I cut the bean in half and toss that in while the milk is heating. After that, just fish it out and scrape out the seeds in the bean for the little dark specs you see in good vanilla

It's the best isn't it? I was impressed on how much of a difference it made.

Beyond question!

Now, have you tried the different vanilla beans out there. Mexican, Tahitian, Hawaiian, and there's more I know I'm forgetting. They do have very different flavors. Tahitian was slightly fruity, while hawaiian was almost chocolately... very dark and rich.

I haven't! Now I'm curious to try them. I knew there were different kinds but I don't know where to find them. So far I've just bought them from Central Market. Where do you normally get yours from?

Funny what you find in the archives.