How to Make Homemade Ice Cream
|
|
|
The Coffee Can Method: This method should be used when you want to double or triple the serving size. The small coffee cans should be filled with liquid and sealed tightly. Place them in a larger coffee cans, which should be halfway full of 20% rock salt and 80% ice. Roll the cans around outside since they'll be dripping from condensation. The ice cream should be ready within 15 minutes.
Ice Cream from the Mixer
This recipe is for manual mixers, which are more popular and affordable than electric ice cream makers. Mash 2 cups fruit with 1/4 cup sugar and refrigerate. Mix 3 egg yolks, 1 cup milk, 1/4 cup sugar, 1/4 tsp. rock salt. Cook in the top pot of a double boiler until fairly thick, stirring often. Remove from heat and cool to room temperature. Add 1 tbsp. vanilla extract and 2 cups heavy whipping cream. From this point, exact directions
Tips for Homemade Ice Cream
First of all, if you don't have crushed ice handy, smash whole cubes with a mallet. Just wrap them in a towel first so pieces don't go flying everywhere! Second, only use wooden spoons to stir ice cream; metal conducts heat and quickens melting.|
|
|
|