How do you make ice cream?

Vanilla Ice Cream


5 egg yolks





2/3 cups sugar





1 cup half and half





2 tablespoons butter





1 cup whipping cream





2 teaspoons vanilla extract





Beat yolks and sugar until blended. Pour in top of double boiler. Stir in half and half. Cook and stir over boiling water until thickens. Set aside - stir in butter. While cooling on a rack, stir occasionally until room temperature. Stir in whipping cream and vanilla. Freeze.


If you dont like vanilla, check out the websites.


http://www.makeicecream.com/recformakice鈥?/a>How do you make ice cream?
Bitter Orange Ice Cream


* Servings: 6


* Level of difficulty: Easy


* Preparation Time: 10 minutes, , plus 3-5 hours freezing time





Ingredients





* 3 Seville orange, or 1 eating orange and 2 limes


* 175g icing sugar


* 584ml double cream, a large pot





Method





1. If using Seville oranges, grate the zest of two of them. Squeeze the juice of all 3 and pour into a bowl with the zest. If going for the sweet-orange and lime option, grate the zest of the orange and one of the limes, juice them.





2. Add to the sugar and stir to dissolve then add the double cream.





3. Whip everything until it holds soft peaks, and then turn into a shallow airtight container (of approximately 2 litres) with a lid. Cover and freeze until firm (from 3-5 hours).





4. Remove to ripen for 15-20 minutes (or 30-40 in the fridge) before eating. Serve in a bowl, in cones, with wafers - however you like.





Cooks note: I know that suggesting home-made ice cream for an easy after-work supper makes me sound as if I'm going into deranged superwoman overdrive, but may I put the case for the defence?





All you do to make this is zest and juice some fruit, add icing sugar and cream, whisk and freeze. This requires no stirring or churning and it tastes unlike anything you could buy. So if you've got friends coming over for the curry you can serve this for pudding to amazed admiration without giving yourself anything approaching a hard time. I use my KitchenAid for this, but a cheap handheld electric mixer would do fine; and frankly, a hand whisk wouldn't kill you.





I made this with Seville oranges, but since these are available only in January here, it would be unhelpfully restricting to suggest no substitutes out of season (though you always could freeze the oranges, either whole or just their zest and juice). I won't lie to you and say that my suggested substitutes are quite as magnificent as the original - nothing can provide that biting, aromatic intensity that you get from Seville oranges, which have the taste of orange and the ravaging sourness of lemons - but ordinary eating oranges combined with lime juice provides a glorious tangy and fragrant hit of their own.





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Chocolate chip cookie ice cream


* Servings: 4-6


* Level of difficulty: Intermediate





Ingredients





* 250g mascarpone cheese


* 250ml whole milk


* 100g light muscovado sugar


* 150g chocolate chip cookies





Method





1. Put the mascarpone, milk and sugar in a bowl and whisk until smooth. Transfer the mixture to an ice cream machine and churn until almost frozen.





2. Fold in the crumbled cookies and continue churning until the mixture is completely frozen.





3. Transfer to a freezer proof container and freeze until ready to serve.





4. If you're making the ice cream without a machine, put the container in the freezer and wait until the mixture is almost solid. Then take it out of the freezer and beat it well with a wire whisk or electric beater until smooth, then return to the freezer. Repeat the process twice more to break down the ice crystals, folding in the crumbled cookies before returning to the freezer for the final time.





Cook's note


Choose good-quality cookies, made with butter if possible - and of course with plenty of chocolate chips.





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Double Chocolate Ice Cream


* Servings: 750ml


* Level of difficulty: Easy


* Preparation Time: 15 minutes, plus extra freezing time


* Cooking Time: 10 minutes





Ingredients


For the chocolate cream





* 300g dark chocolate, finely chopped


* 250ml Milk


* 250ml double cream


* 25g caster sugar





For the mousse





* 4 large egg yolks


* 150g caster sugar


* 150ml water





Method





1. Reserve 100g of the chocolate for adding to the ice cream later on, and tip the remaining 200g into a heatproof bowl. Scald the milk, double cream and sugar in a saucepan. Pour over the chocolate and stir until dissolved. Leave on one side until cool.





2. Whisk the egg yolks until pale and creamy with an electric whisk, or in a food mixer.





3. Place the sugar in a small pan and pour over the water. Dissolve the sugar, over a moderate heat, stirring occasionally. Bring to a boil and cook for 5 minutes.





4. Pour the hot syrup onto the beaten egg yolks, in a thin steady stream, whisking as you go.





5. Continue whipping until the egg yolk mixture has thickened and is mousse-like - it should take about 5 minutes on top speed.





6. Stir the cooled chocolate cream, add the reserved chocolate chips and stir to blend everything together. Pour into an ice cream churner and churn until frozen. Alternatively, you could freeze the mixture in the freezer, beating it every hour or so to break up any ice crystals and ensure that the chocolate chips are evenly mixed in.





7. Transfer into a plastic tub and cover with a well-fitting lid. When you're ready to serve, take the ice cream out of the freezer and leave at room temperature for about 10 minutes before scooping out and serving.





Variations, add a dash of your favourite liqueur for an extra-special flavour - orange liqueur, Madeira, cognac and rum are good choices. Don't add too much though, otherwise the ice cream won't set properly.





Soak 100g raisins in your favourite liqueur for 2-3 hours, and add to the ice cream mixture before freezing.





Toasted nuts add a crunchy texture - almonds, pecans and pistachios go particularly well with the rich chocolate flavour.





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Easy Lemon Ice Cream








* Servings: 4


* Level of difficulty: Easy


* Preparation Time: 10 minutes, plus 30 minutes standing and 3-6 hours freezing





Ingredients





* 3 large Lemons, preferably unwaxed


* 175g icing sugar


* 420ml double cream


* 3 tbsp iced water





Method





1. Grate the zest from 2 of the lemons (ideally using a microplane grater).





2. Squeeze the juice of all 3 lemons and pour into a bowl with the zest and sugar.





3. Stir to combine and leave for 30 minutes, to allow the flavour to develop.





4. Whisk the cream with the water until it holds soft peaks, then whisk in the sweetened lemon juice





5. Turn into a shallow container, cover and freeze until firm (no need to stir to break up the crystals). This will take from 3-6 hours depending on your freezer.





6. Transfer the ice cream in its container to the fridge 30 minutes before serving to soften slightly.





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Easy Strawberry Ice Cream








* Servings: Makes about 1 litre


* Level of difficulty: Easy


* Preparation Time: 15 minutes, plus chilling and freezing





Ingredients





* 600g Strawberries, hulled and sliced


* 600ml double cream


* 280g caster sugar





Method





1. Put the strawberries in a food processor and blend to a pur茅e.





2. Tip the pur茅e into a mixing bowl. Stir in the cream and sugar, then whisk until well blended.





3. Pour the mixture into an ice cream machine. Chill according to the manufacturer's instructions.





4. Pour into a freezer-proof container, cover the surface with cling film and freeze until hard.How do you make ice cream?
You get two coffee cans and two containers that are smaller than the coffee cans that can shut. You boil this cream and add vanilla and the you put it in the small plastic containers. then you put the containers in the coffee cans and then put crushed ice and big pieces of salt in. close the coffe lids with the plastic container inside. roll it around for about and hour then keep adding ice. this is the more homemade and complicated way. but an easyier way is to just get an ice cream maker machine. have fun!
you can buy this soccer ball type thing fromm LL Bean and you add the ingredients they give you and some other things like milk, ice, etc (directions included) and kick it around for a while. (depending on size)
buy an ice cream maker and read the directions duh
A very easy way to do this is:


Get a large bowl, a LOT of ice, and some salt. Also, a glass that's about the height of the bowl, cream, and milk. Get some flavor powder if desired.





Put the glass in the bowl. Put the ingredients and the flavoring (if desired) and mix together. Put ice around the glass in the bowl about one fourth of the height of the bowl. Sprinkle an even, thin layer of salt on the ice. Repeat this step until ice gets about the heighth of the glass. Stir every so often for two hours, or until cold and creamy. Enjoy your ice cream!
get some ice and cream. yay!