Does This Appliance Exist: Single Serve Soft Serve Ice Cream Maker?

single ice cream maker image

Q. I am looking for an appliance that will convert one serving of ready made ice cream to soft serve. So far everything I looked at is an ice cream maker (from scratch) that makes tons of servings. Is there anything that I can just put in one or two servings and have it come out to the smooth, twisty, soft-serve consistency? I just want to be able to easily have this at home instead of having to run to an ice cream place like DQ or wherever.

Answer
Toy,s are Us
look in the kids toy section

How to make a lot of ice cream?

single ice cream maker image

Kitten

I need to make enough Ice Cream for a party will many firefighters and kids on Saturday Nov 10th. I can not find a Ice cream maker because it is off season. Please someone tell me how to make it at home. I need A LOT!!! I don't want to be making ice cream for two days with the single serving ice cream in a bag method. Please please please help.

Answer
hi there... To make ice cream in a large amount you can also use an electric mixer. here is my recipe with using one. good luck on your party.

2 eggs
3/4 cup sugar
2 tablespoons cornstarch
1 cup milk
1 pint heavy whipping cream
Pinch of salt
2 teaspoons vanilla

Using an electric mixer, beat the eggs for several minutes until thick and lemon colored. Add 1 cup of milk and blend into the eggs. Mix sugar and cornstarch in a large saucepan. Add egg/milk mixture to the sugar and cornstarch. Cook until thick (about 5 minutes) stirring constantly. Allow the custard mixture to cool to room temperature.

When the custard is cool, put into a freezer-safe bowl. Blend in cream and salt. Freeze for 2 hours or until slushy. Add 2 teaspoons vanilla. Whip for 5 to 10 minutes with an electric mixer. Return to freezer and finish freezing (several hours or overnight).

Variations:
After you have whipped the ice cream, fold in 1 to 2 cups of fresh or frozen fruit, nuts and/or chocolate before returning the ice cream to the freezer to finish freezing.

Here are some ideas for additions to your ice cream:

Strawberries, Blackberries, Raspberries, Peaches, Cherries (or Maraschino Cherries), Chocolate chips, Butterscotch chips, Crushed Heath bars, Crushed peppermint candy,
Chopped walnuts, Chopped pistachio nuts, Diced bananas,
Coconut, Chocolate chip cookie dough (drop into the ice cream by small spoonfuls and carefully fold in) , Caramel or chocolate or fudge syrup (drop into the ice cream by small spoonfuls and carefully fold in)

How Do i make ice cream without a ice cream maker?

single ice cream maker image

clamsnglor

what are the ingrediants for ice cream.im talking about vanilla ice cream not chocolate

Answer
Homemade Ice Cream - Vanilla Ice Cream Ice Cream Recipe 1
****Using Real Vanilla (custard style)

Ingredients:
4 egg yolks
1/2 pint (250ml) milk
1/2 pint (250ml) double/heavy cream
4 oz (100g) sugar or caster sugar
1 vanilla pod (sliced down the middle so you can see the seeds)

Pour the milk into a saucepan and bring the pan slowly up to boiling point. Place the vanilla pod into it and leave to infuse for about 20 minutes.

In a bowl, beat and mix together the egg yolks and sugar until thick. Carefully remove the vanilla pod from the pan of milk and scrape out the seeds into the milk. Pour the milk into the mixture of egg yolks and sugar whilst stirring. Pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE. When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool.

When the custard base is cold stir in the cream.

*** Continue with freezing process as below

Homemade Ice Cream - Vanilla Ice Cream Ice Cream Recipe 2
***Quick & Easy Recipe

Ingredients:
1/2 pint (250ml) single/light cream
small tin of condensed milk
1-2 teaspoons vanilla extract (according to taste)

Pour all ingredients into a mixing bowl and mix until smooth.


*** CONTINUE WITH FREEZING PROCESS AS BELOW

Take your ice cream recipe mixture and carefully pour it into the bowl, then chill in the fridge for up to 2 hours, checking on it after 1 hour. The reason it can take longer than an hour is when a recipe mixture has had cooked ingredients added, therefore thorough chilling will take longer.

Take the bowl out of the fridge and transfer to the freezer for about half an hour. Then check just how much the mixture has frozen - ideally, it should have started to freeze at the edges but not fully through to the centre.

Take the bowl out of the freezer and beat the ice cream mixture until it’s creamy once again (to dislodge and break up the ice crystals that have formed).

Put it back in the freezer for another half hour, then remove and once again beat with a whisk.

Do this again so that you have beaten the mixture a total of 3 times whilst freezing in between.

Put the mixture back into the freezer for a final time until it’s ready to eat. This can take anything from 30 minutes upwards, depending upon the quantity and type of ice cream you’re making and also how you like the consistency of your ice cream (some people like it softer, some harder).