homemade ice cream

[LarryPQ]

I make Grapefruit Carauco Sherbert---does that count?

2-4 cups fresh grapefruit juice (2 for normal, 4 for sour)
2 cups syrup base
Some graperuit peel

Run throught the ice cream machine until ALMOST done, then toss in a tablespoon or two of the curauco. Let mix in, freeze, and enjoy!

Yellow GF juice= green ice cream
Pink GF juice=blue/purple ice cream.


Blood oranges are even better, but freak people out.

 

[greeneggsnham]

Here is one we use around the daycare w/o any eggs in it....

2 c. evaporated milk
2 c. sweetened condensed milk
4 c. whole milk
4 Tbsp. brown sugar
4 tbsp vanilla (we use Wilton or Watkins clear vanilla)

Put in an ice cream maker and freeze till done. This makes the best ice cream ever with the a true homemade flavor. It makes about half a gallon.

 

[Egghead_Jr]

I've been working on an easy to remember and use custard base vanilla ice cream recipe. Just finished churning this one and my son and I think it's the best and what we'll stick with.

For every two cups dairy:
1 teaspoon vanilla extract
1/2 cup sugar
1 egg
pinch of salt

This batch yields over 3/4 gallons-
2 cups heavy cream- pt
4 cups 1/2 & 1/2- qt
3 whole eggs
1 1/2 cup sugar
Tablespoon vanila extract
heavy pinch of salt

Add all ingredients but eggs to large sauce pan on low to medium heat.
Whip eggs in separate bowl, when base is 95-100 F slowly pour about two cups into egg bowl while blending. This is to temper the eggs.
Pour that back into sauce pan and continue to raise heat.
Don't let it go over 185F. Gently stir while heating until temp is 180-185F and turn off heat. Strain then let cool in fridge for 6 hours or overnight.
Mix for minute or two before setting up ice cream maker or if you use ice and salt in large bowl under ice cream bowl and blender. You don't need ice cream maker if you've an table top mixer.

Custard typically only uses yolks but it's easy to use whole eggs. The whites if too many used impart an "eggy" flavor. Settled on the one egg per two cups ratio, definitely could double the yolk if you separate the eggs. Will be small amount of scrambled egg whites that you'll be straining out, and any small egg shells you missed. Note if you go over 185 F the mix will separate and all the fat will drop to bottom. Sure you can still mix and eat it but easily avoided if you use a thermometer.