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Free Ways To Make Your Own Ice Cream

Created by johnny 2010-05-28 10:19:53
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For the times you wish you could wallow in the ice-cold creamy goodness of a Haagen Dazs, yet when you can't afford one – or if you prefer to make one on your own - below are basic instructions on how you could make your unique home made ice cream even without an ice cream maker.

It is actually easier and faster to make your very own home made ice cream without the use of an ice cream machine.

First things first, you need to have with you half a cup of sugar, ¼ teaspoon of salt, a cup of milk, 3 egg yolks, a tablespoon full of vanilla extract, two cups of whipping cream (chilled).

1 Place the salt, sugar and milk onto the double bolier’s top pan. See how the water in the double boiler’s bottom part will boil – careful not to allow the temperature to rise above the water’s boiling point. Doing so ensures that the mixture doesn’t get overcooked.

2 After which, stir in 3 beaten egg yolks along with the sugar and milk. Then, cook the whole mixture over the boiling water until bubbles start to form around the mixture’ edge. One way to see that that the mixture is already done is when its texture becomes think enough for it to coat the spoon. When this occurs, allow it to cool in room temperature.

3 Once cooled, stir in the heavy whipped cream and vanilla extract.

4 Then, pour a cup full of the mixture inside a small zip-lock bag. Zip it close whilst putting it in another small Zip-lock bag for added safety. Make sure to zip the bag closed too.

5 Get a large gallon size Zip-lock food storage bag and fill it with a third of ice cubes. After which, add a cup full of salt.

NOTE: You can use either rock, iodized or any type of salt.
6 Zip and close the large bag and wrap it inside a towel in order to avoid your fingers from getting cold.


NOTE: This particular recipe is good for three or four servings.

7 It is highly advisable to make a bag for each person allowing that person to do his or her own squishing of the bag around the ice and salt.


NOTE: It is important that the ice gets in contact with the small zip-lock bag constantly. Also, the small bag must be kneaded a lot to allow the ice crystals to remain small. Doing so keeps the ice cream smooth.

8 Basically, kneading takes as much as ten minutes. If you want harder ice cream, you can allow the ice cream to remain in the ice for an additional five minutes more.


9 Once you feel the mixture turn into a paste, the ice cream is now done. Careful when taking out the little bag from the ice and make sure not to get salt in the ice cream. You know you made ice cream the right way when the small bag of frozen paste stands up in the bowl.


Voila! You now have your very own ice cream. Eat it straight out of the bag or place it in a bowl. Add a cherry or banana in the mix for added effect – and taste too.
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