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Homemade Ice Cream Recipes |
Homemade Vanilla Ice Cream |
| Ingredients |
| 2 Qt. |
4 Qt. |
5 Qt. |
6 Qt. |
Ingredients |
| 2 cups |
3 c. |
3 1/2 c. |
4 c. |
Milk |
| 1 cup |
1 3/4 c. |
2 1/2 c. |
2 3/4 c. |
Sugar |
| dash |
1/2 tsp. |
1/2 tsp. |
3/4 tsp. |
Salt |
| 1 cup |
2 c. |
2 1/2 c. |
3 c. |
Half and Half |
| 1 1/2 teaspoons |
1 T. |
1 1/2 T. |
2 T. |
Vanilla Extract |
| 1 cup |
3 c. |
4 c. |
5 c. |
Whipping Cream |
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| Directions |
| Scald milk until bubbles form around edge.
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. |
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Strawberry. Add pureed strawberries (1½ cups
for 2 quart, 4 cups for 4 quart, 5 cups for 5 quart,
or 6 cups for 6 quart ice cream freezer) to chilled mixture
before freezing. |
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Banana. Add mashed bananas (1½ cups for 2 quart,
3 cups for 4 quart, 3½ cups for 5 quart, or 4
cups for 6 quart ice cream freezer) to chilled mixture
before freezing. |
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Peach. Add pureed peaches (1½ cups
for 2 quart, 4 cups for 4 quart, 5 cups for 5
quart, or 6 cups for 6 quart ice cream freezer) to chilled
mixture before freezing. |
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Cookie Stir In. Add crumbled chocolate
sandwich cookies (or any cookie of your choice) to the
mixture during the last 5 to 10 minutes of the mixing.
10 Cookies - 2 qt. · 20 Cookies - 4 qt. · 30
Cookies - 6 qt. |
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Candy Stir In. Add your favorite chocolate candy during
the last 5 to 10 minutes of mixing.
½ cup - 2 qt. · 1
cup -
4 qt. · 2 cups -
6 qt. |
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Homemade Chocolate Ice Cream |
| Ingredients |
| 2 Qt. |
4 Qt. |
5 Qt. |
6 Qt. |
Ingredients |
| 1 1/3 cups |
2 2/3 c. |
3 1/3 c. |
4 c. |
Sugar |
| 1 tablespoon |
2 T. |
2 1/2 T. |
3 T. |
Cornstarch |
| 1/4 teaspoon |
1/2 tsp. |
1/2 tsp. |
3/4 tsp. |
Salt |
| 3 cups |
6 c. |
7 1/2 c. |
9 c. |
Milk |
| 2 |
4 |
5 |
6 |
Eggs, beaten |
| 3 squares |
6 sq. |
7 1/2 sq. |
9 sq. |
Semisweet Chocolate (melted). 1 Sq = 1 Oz. |
| 2/3 cup |
1 1/3 c. |
1 2/3 c. |
2 c. |
Half and Half |
| 1 cup |
2 c. |
2 1/2 c. |
3 c. |
Whipping Cream |
| 1 teaspoon |
2 tsp. |
2 1/2 tsp. |
1 T. |
Vanilla Extract |
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| Directions |
| Combine sugar, cornstarch and salt in
a saucepan. Gradually stir in milk. Cook over medium
heat until mixture begins to simmer, stirring constantly.
Gradually stir about 1 cup of the hot mixture into
the beaten eggs. Add to remaining hot mixture, stirring
constantly. Cook and stir over low heat until slightly
thickened (about 2 minutes). Stir in melted chocolate.
Beat with a whisk until mixture is smooth. Stir in
half and half, whipping cream and vanilla. Cover and
refigerate 2 hours. Freeze as directed. |
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Homemade Frozen Pina Colada Yogurt |
| Ingredients |
| 2 Qt. |
4 Qt. |
5 Qt. |
6 Qt. |
Ingredients |
| 4 cups |
8 c. |
10 c. |
12 c. |
Vanilla Yogurt |
| 1/2 cup |
1 c. |
1 1/4 c. |
1 1/2 c. |
Sugar |
| 1 can |
2 cans |
2 1/2 cans |
3 cans |
Crushed Pineapple undrained, 15 1/4 oz. |
| 1/2 can |
1 can |
1 1/4 cans |
1 1/2 cans |
Cream of Coconut, 15 oz. can |
| 1/2 cup |
1 c. |
1 1/4 c. |
1 1/2 c. |
Whipping Cream |
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| Directions |
| Thoroughly combine yogurt and sugar in
mixing bowl. Stir in remaining ingredients. Cover and
refrigerate 30 minutes. Freeze as directed. |
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Homemade Strawberry Ice |
| Ingredients |
| 2 Qt. |
4 Qt. |
5 Qt. |
6 Qt. |
Ingredients |
| 1 quart |
2 qt. |
2 1/2 qt. |
3 qt. |
Fresh or Frozen Strawberries, thawed |
| 1/2 cup |
1 c. |
1 1/4 c. |
1 1/2 c. |
Sugar |
| 1 cup |
2 c. |
2 1/2 c. |
3 c. |
Water |
| 1 tablespoon |
2 T. |
2 T. plus
1 1/2 t. |
3 T. |
Lemon Juice |
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| Directions |
| Puree strawberries and combine with sugar.
Let stand 2 hours. Add water and lemon juice. Cover;
refrigerate 30 minutes. Freeze as directed. |
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