large ice cream maker

I had never made ice cream before, when I married in 1994, but we have an ice cream maker as a wedding gift, so began my foray into the world of ice cream, sorbets and yoghurt ice cream. After much testing I thought this recipe is very tasty ice cream is perfect smooth texture and flavor.

Recipe makes about a quart and a half. Once the hang of it, this process is really fast. I do it once a week throughout the summer and special occasions in the rest year. Some family loves it.

2 cups milk

¾ cup sugar

1 T. cornstarch

1 / 8 tsp. salt

2 eggs, separated

1 cup whipping cream

Mix sugar, cornstarch and salt in a medium saucepan. Add milk and heat to very hot. Refrigerate the egg whites. Beat the egg yolks. Add a cup of hot mixture, stirring constantly. Add all Return milk mixture and heat medium heat, stirring constantly to 160 degrees F. Cool for two hours at night. Strain the cream mixture. Beat the egg whites until stiff. Whip the cream and add egg whites and mix cream of the cream. Freeze Ice Cream Maker. Ripen in the freezer.

These are the addresses of the different flavors that I do, all using the same basic recipe prev.

French vanilla: Add 1 clove T. cream mixture and whipped cream.

Marshmallow roasting: Reduce the sugar a bit. Add 1 teaspoon Tea. to the mixture of vanilla pudding. Spread half a bag of marshmallows in a cover sheet pan and grill oven until golden, about 15 minutes to 350 degrees. Add ice cream to finish, cut and mix in.

Coco: Add ½ c. Tea. vanilla and 2 / 3 tsp. the mixture of coconut extract to the cream mounted. Add ½ cup of toasted coconut ice cream products over before ripening.

Banana Cream Pie: Mashed two bananas in the blender with some of cream mixture and add the remaining cream with ½ teaspoon of tea. vanilla. Make about three dozen small discs of pie dough (bake at 350 degrees for 15 minutes) and stir the cream finished before ripening.

Cherry: Add ½ teaspoon of tea. vanilla and 1 cup of tea. cherry extract mixture of cream and whipped cream. Add maraschino cherries ½ cup ice cream before the end of maturation.

Strawberry Cut the sugar in a DAT. Add ½ c. Tea. vanilla and two cups of sugar and strawberry puree to the cream mixture and whipped cream.

Peach: Add ½ tsp. Vanilla, 15 oz sliced peaches in syrup can, mashed with cream, whipped cream and mix.

Watermelon Gelato: Add 1-2 cups watermelon puree, half a watermelon 3-oz package gelatin and about 8 drops of red food coloring and 2 drops of yellow food coloring to the mixture of cream and whipped cream.

Lemon custard: Add ½ tsp. cream vanilla whipped cream and mix. Add small package lemon instant pudding ice cream finished before the maturation and mix well.

Orange Spice: Add ¼ cup orange juice concentrate and 1 cup of tea. cinnamon to the mixture of cream and whipped cream.

Ron Ginger: Add 2 v. Tea. rum extract ½ c. Tea. Ginger cream and whipped cream mix.

Pumpkin: Add ½ cup of canned pumpkin, ½ c. Tea. , ¼ C. Tea vanilla. cinnamon, nutmeg and ginger, and 1 / 8 tsp Tea. ground cloves and cream the mixture of whipped cream.

Egg Nog: sugar halved. Return Put the whipped cream with 1 ½ cups of eggnog. Add 1 cup of tea. ¼ c. tea and vanilla. nutmeg cream and eggnog mixture.

Amaretto: Add 1 cup of tea. Extract the mixture of almond cream, cream and whipped cream.

Chocolate Rum: Add a little cocoa ¼ cup sugar before adding milk early. Add 2 v. Tea. rum extract to the cream mixture and whipped cream.

Chocolate-Marshmallow-Banana: Add a little cocoa ¼ cup sugar before adding the milk to the top. Add ½ jar of marshmallow cream, and half a banana from a portion of the cream mixture cooling in blender.

Chocolate and hazelnut ice cream: Add ½ cup of cream Nutella mixture. Add ½ c. Tea. vanilla cream and whipped topping mixture.

Mint Chocolate Chips: Add ¼ C. Tea. peppermint extract and 6 or 7 drops of green food coloring cream and whipped cream mix. Add the desired amount of chocolate cream completed chip ice before maturation.

Mint: Add ½ c. Tea. mint extract and 3-4 drops of red food coloring to the mixture of cream and whipped cream. Add 1 / 3 cup crushed peppermint soft and thin ice over before maturation.

Rootbeer: Add about ¼ of a bottle (to taste), is rootbeer concentrate in the mixture of cream and whipped cream.

Pistachio sugar halved. Add small package instant pistachio pudding ice cream completed before maturation and stir well.

Cream Caramel Toffee Crunch Gelato: Add ½ teaspoon of tea. Vanilla cream and whipped mixture. Add ½ jar Topping Caramel and the desired number of bits of caramel ice cream completed before the maturation and stir gently.

Strawberry cheesecake: Add ½ teaspoon of tea. vanilla and strawberry jam to taste the mixture of cream and whipped cream. Ten minutes before the beat, you add pieces of chopped cheesecake partially thawed strawberries.

Chocolate Chip Cookie Dough: Add ½ teaspoon of tea. vanilla cream mixture and whipped cream. Ten minutes before beating, add about a third of a tube of toothpaste biscuit, partially thawed and chopped.

M & M Malt: Add ½ cup malted milk powder sugar before adding milk early. Add desired amount of M & M's to finish the ice cream before ripening.

About the Author:

Shelly Greenhalgh-Davis is the author of two published historical fiction novels, Eagle Shadow and its sequel Eagle Rising. Visit her at www.shellygreenhalghdavis.com.

Article Source: ArticlesBase.com – Old-Fashioned Custard-Style Ice Cream

Ice Cream Maker