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1 5 quart ice cream maker recipes image
Uncertain
An ice cream maker isnt necessary is it? Thanks for answers.
Answer
No, a ice cream maker is not necessary
Making Ice Cream Without A Machine:
1. Prepare your ice cream mixture, then chill it over an ice bath.
2. Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your custard mixture into it.
3. After forty-five minutes, open the door and check it.
As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer.
4. Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. If you have one, you can use a hand-held mixer for best results, or use a stick-blender or hand-held mixer.
But since we’re going low-tech here, you can also use just a spatula or a sturdy whisk along with some modest physical effort.
5. Keep checking periodically and stirring while it freezes (by hand or with the electric mixer) until the ice cream is frozen. It will likely take 2-3 hours to be ready.
The Easiest Chocolate Ice Cream Recipe - http://www.davidlebovitz.com/2007/11/the-easiest-cho/
2 ounces (55 g) bittersweet or semisweet chocolate, chopped
6 tablespoons (80 ml) milk, whole or low-fat
6 tablespoons (80 ml) Baileys liquor
1 medium-sized ripe banana, peeled*, and cut into chunks
1 tablespoon (15 ml) dark rum
1. In a small bowl set over a pan of simmering water (or in the microwave), melt the chocolate with the milk.
2. Blend the melted chocolate the Baileys, the banana, and rum until smooth.
3. Pour into a plastic or metal container, cover, and freeze for at least 4 hours.
Cinnamon Bun Ice Cream - http://www.kevinandamanda.com/recipes/dessert/easy-homemade-ice-cream-without-a-machine.html
2 cups heavy cream
1 (14 oz.) Sweetened Condensed Milk
3 tablespoons butter, melted
1/2 tsp ground cinnamon
1/2 teaspoon vanilla extract
Whip heavy cream to stiff peaks in large bowl. Whisk sweetened condensed milk, butter, cinnamon, and vanilla in large bowl. Mix well. Fold in whipped cream.
Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.
Hazelnut Mocha Fudge Swirl Ice Cream - http://www.kevinandamanda.com/recipes/dessert/easy-homemade-ice-cream-without-a-machine.html
2 cups heavy cream
1 (14 oz.) can Sweetened Condensed Milk
2 tablespoons Hazelnut or French Vanilla ground coffee
1/2 cup Milk Chocolate Ice Cream Topping
1 bottle Chocolate Fudge Flavor
Combine the cream and coffee in a medium, heavy saucepan. Bring to a gentle boil over medium heat to dissolve the coffee. Remove from heat and strain the mixture into the bowl of your mixer. Cool in fridge. Meanwhile, whisk together sweetened condensed milk and chocolate ice cream topping in large bowl. Set aside.
When chilled, beat the cream to stiff peaks. Fold into sweetened condensed milk mixture.
Pour into a 2-quart container and cover. Store in freezer. After 1 hour, remove from freezer and swirl on the Chocolate Fudge Magic Shell. Stir gently once or twice. Return to freezer for another hour, then remove and gently stir, breaking up the fudge shell. Add more if desired, and repeat 2-3 times as desired.
Nutella Peanut Butter Chip Ice Cream - http://www.kevinandamanda.com/recipes/dessert/easy-homemade-ice-cream-without-a-machine.html
2 cups heavy cream
1 (14 oz.) Sweetened Condensed Milk
3 tablespoons butter, melted
1/2 cup Nutella
1 cup peanut butter chips
Whip heavy cream to stiff peaks in large bowl. Whisk sweetened condensed milk, butter, and Nutella in large bowl. Stir in peanut butter chips. Fold in whipped cream.
Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.
No, a ice cream maker is not necessary
Making Ice Cream Without A Machine:
1. Prepare your ice cream mixture, then chill it over an ice bath.
2. Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your custard mixture into it.
3. After forty-five minutes, open the door and check it.
As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer.
4. Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. If you have one, you can use a hand-held mixer for best results, or use a stick-blender or hand-held mixer.
But since we’re going low-tech here, you can also use just a spatula or a sturdy whisk along with some modest physical effort.
5. Keep checking periodically and stirring while it freezes (by hand or with the electric mixer) until the ice cream is frozen. It will likely take 2-3 hours to be ready.
The Easiest Chocolate Ice Cream Recipe - http://www.davidlebovitz.com/2007/11/the-easiest-cho/
2 ounces (55 g) bittersweet or semisweet chocolate, chopped
6 tablespoons (80 ml) milk, whole or low-fat
6 tablespoons (80 ml) Baileys liquor
1 medium-sized ripe banana, peeled*, and cut into chunks
1 tablespoon (15 ml) dark rum
1. In a small bowl set over a pan of simmering water (or in the microwave), melt the chocolate with the milk.
2. Blend the melted chocolate the Baileys, the banana, and rum until smooth.
3. Pour into a plastic or metal container, cover, and freeze for at least 4 hours.
Cinnamon Bun Ice Cream - http://www.kevinandamanda.com/recipes/dessert/easy-homemade-ice-cream-without-a-machine.html
2 cups heavy cream
1 (14 oz.) Sweetened Condensed Milk
3 tablespoons butter, melted
1/2 tsp ground cinnamon
1/2 teaspoon vanilla extract
Whip heavy cream to stiff peaks in large bowl. Whisk sweetened condensed milk, butter, cinnamon, and vanilla in large bowl. Mix well. Fold in whipped cream.
Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.
Hazelnut Mocha Fudge Swirl Ice Cream - http://www.kevinandamanda.com/recipes/dessert/easy-homemade-ice-cream-without-a-machine.html
2 cups heavy cream
1 (14 oz.) can Sweetened Condensed Milk
2 tablespoons Hazelnut or French Vanilla ground coffee
1/2 cup Milk Chocolate Ice Cream Topping
1 bottle Chocolate Fudge Flavor
Combine the cream and coffee in a medium, heavy saucepan. Bring to a gentle boil over medium heat to dissolve the coffee. Remove from heat and strain the mixture into the bowl of your mixer. Cool in fridge. Meanwhile, whisk together sweetened condensed milk and chocolate ice cream topping in large bowl. Set aside.
When chilled, beat the cream to stiff peaks. Fold into sweetened condensed milk mixture.
Pour into a 2-quart container and cover. Store in freezer. After 1 hour, remove from freezer and swirl on the Chocolate Fudge Magic Shell. Stir gently once or twice. Return to freezer for another hour, then remove and gently stir, breaking up the fudge shell. Add more if desired, and repeat 2-3 times as desired.
Nutella Peanut Butter Chip Ice Cream - http://www.kevinandamanda.com/recipes/dessert/easy-homemade-ice-cream-without-a-machine.html
2 cups heavy cream
1 (14 oz.) Sweetened Condensed Milk
3 tablespoons butter, melted
1/2 cup Nutella
1 cup peanut butter chips
Whip heavy cream to stiff peaks in large bowl. Whisk sweetened condensed milk, butter, and Nutella in large bowl. Stir in peanut butter chips. Fold in whipped cream.
Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.
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