Thursday, June 25, 2009

I scream! You scream! We all scream for....


Summer is in full swing here in Texas! And you know what that means? Ice cream! Not just any store bought ice cream, but home made, hand cranked wonderfully delicious ice cream!
We have the ice cream freezer seen above made by White Mountain Co. Yeah its a manual, meaning you have to use some elbow grease to create your frozen treat, but man does it payoff!
They also make electric ones, so if your not into buff arms you can try that out.
Anyway, I wanted to share some recipes for making ice cream in a ice cream maker and also one if you don't have one.

#1 Basic (but amazing) Vanilla Ice cream

2 eggs
3/4 cup sugar
2 cups heavy cream
1 cup milk
2 teaspoon vanilla

Whisk the eggs in a mixing bowl
until light and fluffy.
Whisk in the sugar, a little at a time
then continue whisking until completely blended.
Pour in the cream, milk,
and vanilla and whisk to blend.
Transfer the mixture to an ice cream maker
Freeze according to the manufacturer’s instructions.

TIP- make sure to chill the mixture for a few minutes before freezing. (freezing=making the ice cream)

#2 Chocolate Velvet Ice Cream

2/3 cup white sugar
1/3 cup unsweetened cocoa powder
3 egg yolks, beaten
2 2/3 cups heavy cream
1/3 cup semisweet chocolate chips

In large bowl, stir together sugar and cocoa.
Add egg yolks and blend with electric mixer. Add cream a little at a time, beating well after each addition.
Chill mixture in freezer.

While cream mixture is chilling, grate chocolate chips in blender or food processor or using a rotary grater, until fine.
Stir into cream mixture. Freeze according to manufacturer's instructions.

Ice cream made in a baggie!

•1/2 cup milk
•1/2 cup whipping cream (heavy cream)
•1/4 cup sugar
•1/4 teaspoon vanilla or vanilla flavoring (artificial vanilla)
•1/2 to 3/4 table salt or rock salt
•2 cups ice
•1-quart Ziploc bag
•1-gallon Ziploc bag

1.Add 1/4 cup sugar, 1/2 cup milk, 1/2 cup whipping cream, and 1/4 teaspoon vanilla to the quart ziploc bag. Seal the bag securely.

2.Put 2 cups of ice into the gallon ziploc bag.

3.Use a thermometer to measure and record the temperature of the ice in the gallon bag.

4.Add 1/2 to 3/4 cup salt (sodium chloride) to the bag of ice.

5.Place the sealed quart bag inside the gallon bag of ice and salt. Seal the gallon bag securely.

6.Gently rock the gallon bag from side to side. It's best to hold it by the top seal or to have gloves or a cloth between the bag and your hands because the bag will be cold enough to damage your skin.

7.Continue to rock the bag for 10-15 minutes or until the contents of the quart bag have solidified into ice cream.

8.Open the gallon bag and use the thermometer to measure and record the temperature of the ice/salt mixture.

9.Remove the quart bag, open it, serve the contents into cups with spoons and ENJOY!

I haven't tried this experiment, but I have friends that have and say it comes out great! Plus its fun for the kids!
And its a science project all in one!

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