ice cream machines
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jennnnn
Does anybody know how to make homemade ice cream without having to use an ice cream machine? I don't want to go through the pain in the butt of buying one, only to "hope" that it will actually work, I would rather find the recipes that just don't require one.
If you have any simple recipes, like vanilla, strawberry, banana, please send them my way! Thanks a million!
Answer
here is the ingrediant
2 cups (480 ml) half-and-half
5 large egg yolks
2/3 cup (130 grams) granulated white sugar
1/2 vanilla bean or 1 1/2 teaspoons pure vanilla extract
Note: Half and Half cream is a mixture of cream and whole milk and contains 10 ½ - 12% butterfat.
In a small saucepan, over medium-high heat, bring the half-and-half and the vanilla bean (if using) to the scalding point (the milk begins to foam up). Remove from heat, take out the vanilla bean and scrape the seeds from the bean with the back of a knife, and mix the seeds back into the half-and-half.
Meanwhile in a stainless steel bowl beat the egg yolks and sugar until light and fluffy (about two minutes). You can do this with a wire whisk or I like to use a hand mixer. Gradually pour the scalding half-and-half into the whipped egg yolk mixture, making sure you keep whisking constantly so the eggs don't curdle. If any lumps do form, strain the mixture first before heating.
Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F) (77 degrees C). The term 'coat a spoon' is a technique used mainly as a way to test when an egg-based custard or sauce is done. A spoon, usually wooden, is placed in the custard and, when the spoon is raised, the film of custard on the back of the spoon will stay in place even when you draw a line with your finger through the middle of the custard.
Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. At this point stir in the vanilla extract, if using. Cover and let cool to room temperature
after this if you don't used the ice cream machine this is how you should do it
al you need is a metal bowl
an othe bigger bowl
ice cube to fill in the biger bowl
and cosher salt( salt will keep the ice frozen)
put the custard in the metal bowl
put the metal bowl on top of the bowl that filled with ice and salt
with your mixer mixed the custard until it creamy
and putt it in the freezer for 30 minute
and do the mixer again for a 5-7 minute to break the ice and make it creamy again
repeat this process 3 or for time until you fine the texture that you desire
last one frezze the over night and the next day you have your self a nice soft creamy non ice cream machine -vanila ice cream
i hope you like it, enjoy
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