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Monday, June 14, 2010

{homemade ice cream}


(www.countryliving.com)

One thing that speaks summer at our house is homemade ice cream. We love it, and make it at least once a week. Within 45 minutes, you can have creamy and delicious ice cream, in any flavor you want!

I make a vanilla base, and then add in from there. Our favorites include blackberry, lemon, raspberry, peach, Snickers, Reeses PB cups, brownie, and mint. It's incredibly easy, and ice cream makers can be purchased quite inexpensively (under $30) at a number of large retail stores.

It's perfect for BBQs, picnics, parties, get-togethers, and at home, for no reason at all! It's a tradition to have it on the 4th of July--and that goes back to my childhood. YUM!

This is my vanilla ice cream recipe. There are generally two types of ice cream recipes--with eggs, and without. I prefer the egg-less version, but you can always experiment to see which one you like better.

Vanilla Ice Cream


2 1/2 c. whole milk
2 1/2 c. sugar
1/2 tsp. salt
2 1/2 c. half and half
1 1/2 T. vanilla
5 c. whipping cream

Scald milk until bubbles form around edge of pan. Remove from heat. Add sugar and salt, stir until dissolved. Stir in half and half, vanilla, and whipping cream. Cover and refrigerate 30 minutes. Freeze as directed (you will need ice and rock salt).

*I usually switch the amounts of whipping cream and half and half, just to make it lower in fat. :)
**I don't always scald the milk first, and it works just fine.

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If you don't have an ice cream maker, there are a couple of ways you can make it without one, and they are both super fun for kids.

1. Ziploc bags: Using this same recipe, put a cup or so of the ice cream mixture into a sandwich size plastic bag. In a gallon size bag, place a couple handfuls of ice, and a few tablespoons of rock salt. Close the sandwich bag tightly, and place inside the larger bag. Now the fun begins! Let the kids toss and roll the bag around until the ice cream thickens--around 10 minutes. The bag does get cold, so you may want to hold it with a towel.

2. Cans: Cans work too! You will need two different sized cans--both with lids. A #10 can, and smaller coffee cans work well. Your ice cream will go in the smaller can, and then placed inside the #10 can. Add the ice and rock salt around the smaller can, then seal with the lid. Roll the can around until you have ice cream!

Enjoy!


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5 Comments:

Blogger â˜…All Thingz Related★ said...

We are big fans of Homemade Ice cream too! Thanks for the recipe!
{Rebekah}

June 14, 2010 at 11:08 AM  
Blogger mrs. c said...

We love homemade ice cream and right at this moment I have peach ice cream making in my Cusinart ice cream maker. It only takes about 25 minutes and the good thing is that it does not make much....just had to add a cup of fresh peaches, yummy, yum!

June 14, 2010 at 7:58 PM  
Blogger Melissa said...

Found your blog through New Friend Friday, and I'm glad to be a new follower! Homemade ice cream is such a fun and delicious idea. I had no idea you could use Ziplocs!

June 18, 2010 at 11:44 PM  
Blogger Carrie said...

Thanks for the post! It was my inspiration for Scott's father's day gift....an ice cream maker! I think we'll start with basic homemade vanilla tomorrow and homemade blackberry cobbler, then we'll branch out from there!

June 19, 2010 at 4:36 PM  
Blogger Rob and Kate Taylor said...

we came across a small ice cream maker last year and tried the store bag mix that came with it ... they didn't turn out ... waiting for spring to make some again! thanks for posting the recipe :D

February 14, 2011 at 11:56 PM  

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