Cathy L. Kidd - How to Make Homemade Ice Cream: Simple and Easy Ice Cream Maker Recipes

How to Make Homemade Ice Cream: Simple and Easy Ice Cream Maker Recipes 2012 by Cathy L. Kidd All Rights Reserved. No part of this publication may be reproduced in any form or by any means, including scanning, photocopying, or otherwise without prior written permission of the copyright holder. First Printing, 2012 Printed in the United States of America Introduction This next book in my series of homemade recipe books is for your ice cream maker. Like the other books its focused on giving you easy and unique recipes, this time for delicious ice cream, sorbets, sherbet and frozen yogurt. There are even some non-dairy and sugar-free recipes.

There are many different types of ice cream makers that you can get at a variety of places. They range in price from about $30 to several hundred dollars. You can find old fashioned hand crank styles as well as electric versions that do all the work for you. And you can even find unusual ones like the Play and Freeze Ice Cream Maker . This is a cool colored ball that you fill with ice, rock salt and ice cream ingredients. Then you make a game of tossing it around to actually make the ice cream! What will they come with next?!?!?!? Stay tunedyou never know! In all cases, youll want to follow the basic instructions that come with your ice cream maker for adding the ingredients and determining how long they will take to freeze.

Its also always a good idea to read any special tips they give you for the particular machine you have and watch it while you make it. A Word about Creams Youll find different types of cream referred to in these recipes. Cream is defined by the amount of milk fat it contains. The ones with higher milk fat (whipping and heavy whipping) give you a richer and creamier ice cream. You can substitute lower fat creams to reduce the calorie content, but be aware the texture and taste will differ. Most of the recipes call for half & half and light or table cream.

Light and table cream are basically the same thing. Again, you can substitute lower fat milk if you are concerned about calories. You can try a batch to see what results you get. Another thing youll find in some of these recipes is the direction to scald the cream and/or milk. For those of you who are unsure, this just basically means to heat it to nearly a boil, but not a full boil. You want to do it in a thick bottomed saucepan or a double boiler, stirring frequently so it doesnt get a skin on the top or stick to the bottom of the pan.

Some of the other recipes just tell you to heat the milk/cream to nearly boiling which is essentially the same thing. The purpose is to allow other ingredients like butter or sugar to mix more easily. One tip to keep your milk/cream from getting scorched rather than scalded is to rinse the saucepan with cold water before you heat it. A Word about Eggs According to the FDA, there are numerous outbreaks of Salmonella infection every year linked to homemade ice cream. To ensure you arent one of the statistics, there are a couple things you can do. First, you should be safe in the recipes that call for the mixture to be cooked after the eggs are added.

Just be sure the mixture is cooked completely according to the directions. Second, you can substitute a pasteurized egg product like Egg Beaters for the raw eggs. This is the best way to be totally sure especially for those recipes where the mixture isnt cooked. Some of the recipes use a simple syrup or custard base. For easy reference here are those recipes: Simple Syrup Base 4 cups Sugar 4 cups Water Simmer the water and sugar in a saucepan until the sugar is completely dissolved. Cool to room temperature, and then refrigerate until needed.

Makes about 1 quart. Custard Ice Cream Base 1 cup Whole milk 3/4 cup Sugar, granulated or turbinado 3 cups Heavy cream 4 Egg yolks Heat the milk, sugar and heavy cream in a saucepan, stirring occasionally until the sugar is dissolved and the mixture is hot but not boiling. Whisk the egg yolks in a bowl. Still whisking, slowly add about 1 cup of the hot mixture. When smooth, slowly pour it into the rest of the liquid in the saucepan, whisking constantly. Cook over medium heat, stirring constantly, until it thickens slightly, enough to coat the back of a spoon, about 8 minutes.

Be sure to not let the mixture boil at any point or it will curdle. Strain the mixture into a clean bowl and use as directed in the recipes that call for it. Makes about 1 quart. Note: This base will keep for 3-4 days in the refrigerator in a tightly covered jar so it wont pick up flavors from other foods. Some of the recipes use the Basic Vanilla recipe as a base. Here is the Basic Vanilla recipe for your convenience.

You can also serve it as is if you want to keep it simple. Basic Vanilla 2 Eggs 1 can Sweetened condensed milk 1/4 cup Sugar, granulated 1/4 cup Brown sugar 1 pint Heavy whipping cream 1 pint Half & half 1/4 teaspoon Salt 2 1/2 teaspoons Vanilla extract In a large mixing bowl whisk the eggs and condensed milk until thoroughly mixed. Add both sugars and mix thoroughly. Add the cream, half & half, salt and vanilla. Let the mixture chill and age in the refrigerator for at least four hours. Pour into the freezer container.

Freeze according to manufacturers instructions. Now, youre ready to go. On to the recipes! The Recipes Ice Cream Almond 1/4 cup Almonds, blanched 2 cups Milk 2/3 cup Heavy cream 3 Egg yolks 1/2 cup Sugar Grind the almonds to a powder. Add the milk and heavy cream, and mix completely. In a saucepan, bring the almond mixture to a boil. Remove from heat.

In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the almond mixture and mix well. Return the mixture to the saucepan and heat over medium low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Do not let it boil again. Strain the mixture into a clean bowl and refrigerate until cold. Pour into the freezer container.

Freeze according to manufacturers instructions. Apple and Walnut 2 Apples, cored, peeled, chopped 3/4 cup Sugar 2 cups Whipping cream 1/2 teaspoon Cinnamon 1 cup Milk 3 Egg yolks 1/4 cup Walnuts, chopped Steam the apples until soft. Pure with 1/4 cup of sugar, 1 cup of cream and the cinnamon. Beat the egg yolks and the remaining 1/2 cup of sugar until combined. In a saucepan heat the milk and remaining cup of cream just short of boiling. Stir into the yolk mixture.

Add the apple Pure. Refrigerate until cold. Pour into the freezer container. Freeze according to manufacturers instructions. Add the walnuts in the last few minutes. Apricot 2 (16 oz.) cans Apricots packed in heavy syrup, drained, liquid discarded 3/4 cup Simple syrup 2 tablespoons Fresh lemon juice 1 cup Heavy cream Pure the apricots in a food processor.

Add the syrup, lemon juice and cream. Pour into the freezer container. Freeze according to manufacturers instructions. Banana (Version 1) 2 cups Milk 2 cups Heavy cream 2 Eggs, beaten 1 1/4 cup Sugar 1/4 teaspoon Salt 1 cup Bananas, pured 1/2 teaspoon Vanilla extract 1/8 teaspoon Nutmeg In a saucepan, combine the milk, cream, eggs, sugar and salt. Cook and stir over low heat until the mixture thickens slightly, enough to coat the back of a spoon. Refrigerate the mixture until cool.

Combine the cooled mixture with the bananas, vanilla and nutmeg. Pour into the freezer container. Freeze according to manufacturers instructions. Banana (Version 2) 4 Ripe bananas 3/4 cup Simple syrup 3 tablespoons Fresh lemon juice 1 cup Heavy cream Place the bananas and lemon juice in a food processor. Pure until smooth to get about 2 cups of pure. Stir in the simple syrup, then the cream Pour into the freezer container.