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Homemade Ice Cream

Wednesday, 16 December 2009 - 4:52 AM SL Time

bout the Process
The other ingredients of ice cream--added through the freezing process, not the recipe--are ice crystals and air. Although ice cream can be made without an ice cream machine or old-fashioned hand-cranked churn, it will not have the desired smooth, creamy texture. Just freezing cream and sugar results in relatively large ice crystals that are detectable to the tongue. By agitating the mixture and adding air to increase its volume, ice cream machines make the texture of the finished product light and smooth.

Ultra-premium ice creams have a low `overrun,` that is, the volume of air added to the mix. That`s why the cartons feel so heavy, because the ice cream is very dense. Some lower-grade ice creams that consist of half air, half ice cream mix have a 100% overrun. Those cartons are correspondingly light.

More about overrun and ice cream
Custard Ice Creams

Ice cream is divided into two basic categories: custard-style (or French custard-style) and Philadelphia-style (also called `New York` or `American`). 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.

Vanilla Ice Cream VII
Old-Fashioned Frozen Vanilla Custard
Very Chocolate Ice Cream
Dad`s Peach Ice Cream
Toffee Crunch Ice Cream
Egg-Free Ice Creams

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 so few ingredients.

Six Threes Ice Cream
Vanilla Ice Cream V
Coconut Ice Cream
Easy Chocolate Ice Cream
Rocky Road Ice Cream
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. While it`s tempting to eat it right away, when it`s a `soft-serve` consistency, ice cream should be allowed to harden in the coldest part of your freezer for several hours or overnight.

If you have leftover ice cream, however unlikely that may be, store it airtight with a layer of plastic wrap pressed onto the surface to prevent it from absorbing odors.

Add a comment

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.

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?

Jul. 28, 2009 3:58 am
Im trying out nutella ice cream.

Jul. 28, 2009 3:59 am
And I don`t have an icce cream maker.

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...

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?

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?

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.

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. 6, 2009 6:16 pm
you can type in `Ice Cream in a bag.` The receipe I use for my Boys Scout is as follow. 1 gallon Ziplock bag 1 pint ziplock bag 6 Tablespoon Ice cream salt 1 Bag of ice 1 cup milk 2 Tablespoon Granulated Sugar 1/2 teaspoon Vanilla Fill big bag a little less that 1/2 full of ice. add Rock salt. Set aside In little bag mix sugar and milk and vanilla seal little bag be sure to get all the air out that you can put in Big bag and fill with ice and salt seal bag with as much air out as you can get. Now shake bag for 5-7 minutes with out stoping. It is good and easy to make.

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. 15, 2009 9:21 am
Old-Fashioned Frozen Vanilla Custard SUBMITTED BY: Duaine Kurtzbein The recipe is unreal 4 1/2 eggs how do you get 4 1/2 eggs

Sep. 17, 2009 2:37 pm
What is Canela it looks some what like Cinnamon sticks. What is it use for

Greek Lover Boy
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!!

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