ice cream lid image
Turtle
I lost the directions to my ice cream maker and I have no clue how to make ice cream. I don't know the brand but the company that makes it is Waring. Thanks in advance!
Answer
Caramel Ice Cream
•1 cup half-and-half
•1 cup heavy cream
•1/2 vanilla bean, split lengthwise
•4 egg yolks
•1/3 cup sugar
•2 tablespoons butter or margarine, cut into pieces
•1 cup sugar
•1 cup water
Directions
1.
In a medium saucepan combine half and half, heavy cream and vanilla bean and bring to a boil over medium heat.
2.
Remove from heat.
3.
Cover and let stand for at least 15 minutes.
4.
Beat egg yolks with sugar in mixing bowl until thick and lemon colored.
5.
Whisk in 1/3 of the scaled cream.
6.
Return mixture to saucepan.
7.
Place saucepan over medium heat and cook for 5 minutes or until mixture thickens.
8.
DO NOT BOIL.
9.
Remove from heat.
10.0
Stir in butter pieces, one at a time, blending well after each addition.
11.
Let cool to room temp.
12.
And then cover and refrigerate for at least 4 hours or up to 3 days.
13.
While custard is cooling make caramel syrup.
14.
To make syrup: combine sugar and 1/3 cup water in small saucepan and bring to a boil.
15.
Cover and let steam one minute.
16.
Remove lid and continue cooking until mixture caramelizes to a dark tea color.
17.
Remove from heat.
18.
Add remaining water slowly (be careful mixture will spatter) and stir.
19.
Cover and let cool to room temp.
20.
Remove vanilla bean from custard, scraping any seeds into custard mixture.
21.
Stir syrup into custard.
22.
Can be refrigerated again at this point before making ice cream.
23.
Transfer to ice cream maker and process using manufacturer's instructions.
Ingredients: Peach Ice Cream
•2 cups heavy cream
•5 egg yolks
•1 cup sugar
•1 teaspoon vanilla extract
•1 1/2 lbs peaches, juicy, ripe, very aromatic (otherwise this recipe is a waste of time)
•1 1/2 tablespoons fresh lemon juice (not reconstituted!)
•3 tablespoons sugar
Directions
1.
Heat cream in a pan until almost boiling; remove from heat.
2.
Beat or whisk egg yolks, sugar and vanilla extract in a medium bowl until thick and pale; gradually add the hot cream, beating constantly; return mixture to pan; stir over low heat 5 minutes or until mixture thickens; do not let boil; pour into a bowl, place a piece of plastic wrap directly on surface to prevent skin from forming, and leave to cool.
3.
Peel and chop peaches into pieces; place in a food processor with lemon juice and 2 tblsps sugar and puree; stir into the custard; process in ice cream maker according to manufacturer’s instructions.
Ingredients: Vanilla Custard Ice Cream
•1 cup whole milk
•1/2 cup sugar
•1 dash salt
•2 egg yolks, lightly beaten
•2 cups heavy cream
•2 teaspoons vanilla extract
Directions
1.
Place milk in a small pan and heat over low heat until bubbles form, and milk becomes hot; add sugar and salt, stirring to dissolve.
2.
Remove from heat and add 1-2 tbsp of the hot milk to the egg yolks, mixing well; add more milk to eggs and bring it up to temperature.
3.
Pour egg mixture back into pan and continue to cook over low heat, stirring constantly, until it starts to thicken and reaches 160 degrees (use a thermometer to measure), about 10-12 minutes.
4.
Place the pan in a sink or basin full of ice water to cool down, continuing to stir.
5.
When custard is just barely warm, stir in the cream and vanilla.
6.
Refrigerate mixture until ready to use.
7.
Just prior to making, pour through strainer into the ice cream maker and follow your appliances instructions for operating.
8.
Note: Due to differences in operating times on various machines, that is not included in the prep time.
Strawberry Ice Cream
6 tablespoons flour
3 cups sugar, divided
1 teaspoon salt
4 cups milk
6 eggs
1 1/ pints fresh strawberries
2 tablespoons fresh lemon juice
4 cups half & half cream
2 tablespoons pure vanilla extract
Dash red food coloring (optional)
Crushed Ice
Rock Salt
** Whole milk, half & half cream, and/or low-fat condensed milk may be used to lower the calories (these substitutions may effect how creamy your ice cream will turn out).
In a heavy 3-quart saucepan, combine flour, 2 cups sugar, and salt until well blended (I wire whisk works great). Blend in milk and eggs until well blended. Over medium-low heat, cook, stirring constantly, until the mixture (custard) thickens and will coat the back of a metal spoon with a thin film, approximately 7 to 10 minutes. On your instant-read cooking thermometer, the temperature should reach between 165 and 180 degrees F. NOTE: Do not let the mixture boil or it will curdle. If, of course by accident, your custard base does curdle, immediately remove from heat and place in a blender; process until smooth.
Remove from heat and let custard cool. Cover and refrigerate until thoroughly chilled, at least 2 hours but ideally for 24 hours. NOTE: Cool quickly by setting pan in ice or cold water and stirring for a few minutes. This aging process
Caramel Ice Cream
•1 cup half-and-half
•1 cup heavy cream
•1/2 vanilla bean, split lengthwise
•4 egg yolks
•1/3 cup sugar
•2 tablespoons butter or margarine, cut into pieces
•1 cup sugar
•1 cup water
Directions
1.
In a medium saucepan combine half and half, heavy cream and vanilla bean and bring to a boil over medium heat.
2.
Remove from heat.
3.
Cover and let stand for at least 15 minutes.
4.
Beat egg yolks with sugar in mixing bowl until thick and lemon colored.
5.
Whisk in 1/3 of the scaled cream.
6.
Return mixture to saucepan.
7.
Place saucepan over medium heat and cook for 5 minutes or until mixture thickens.
8.
DO NOT BOIL.
9.
Remove from heat.
10.0
Stir in butter pieces, one at a time, blending well after each addition.
11.
Let cool to room temp.
12.
And then cover and refrigerate for at least 4 hours or up to 3 days.
13.
While custard is cooling make caramel syrup.
14.
To make syrup: combine sugar and 1/3 cup water in small saucepan and bring to a boil.
15.
Cover and let steam one minute.
16.
Remove lid and continue cooking until mixture caramelizes to a dark tea color.
17.
Remove from heat.
18.
Add remaining water slowly (be careful mixture will spatter) and stir.
19.
Cover and let cool to room temp.
20.
Remove vanilla bean from custard, scraping any seeds into custard mixture.
21.
Stir syrup into custard.
22.
Can be refrigerated again at this point before making ice cream.
23.
Transfer to ice cream maker and process using manufacturer's instructions.
Ingredients: Peach Ice Cream
•2 cups heavy cream
•5 egg yolks
•1 cup sugar
•1 teaspoon vanilla extract
•1 1/2 lbs peaches, juicy, ripe, very aromatic (otherwise this recipe is a waste of time)
•1 1/2 tablespoons fresh lemon juice (not reconstituted!)
•3 tablespoons sugar
Directions
1.
Heat cream in a pan until almost boiling; remove from heat.
2.
Beat or whisk egg yolks, sugar and vanilla extract in a medium bowl until thick and pale; gradually add the hot cream, beating constantly; return mixture to pan; stir over low heat 5 minutes or until mixture thickens; do not let boil; pour into a bowl, place a piece of plastic wrap directly on surface to prevent skin from forming, and leave to cool.
3.
Peel and chop peaches into pieces; place in a food processor with lemon juice and 2 tblsps sugar and puree; stir into the custard; process in ice cream maker according to manufacturer’s instructions.
Ingredients: Vanilla Custard Ice Cream
•1 cup whole milk
•1/2 cup sugar
•1 dash salt
•2 egg yolks, lightly beaten
•2 cups heavy cream
•2 teaspoons vanilla extract
Directions
1.
Place milk in a small pan and heat over low heat until bubbles form, and milk becomes hot; add sugar and salt, stirring to dissolve.
2.
Remove from heat and add 1-2 tbsp of the hot milk to the egg yolks, mixing well; add more milk to eggs and bring it up to temperature.
3.
Pour egg mixture back into pan and continue to cook over low heat, stirring constantly, until it starts to thicken and reaches 160 degrees (use a thermometer to measure), about 10-12 minutes.
4.
Place the pan in a sink or basin full of ice water to cool down, continuing to stir.
5.
When custard is just barely warm, stir in the cream and vanilla.
6.
Refrigerate mixture until ready to use.
7.
Just prior to making, pour through strainer into the ice cream maker and follow your appliances instructions for operating.
8.
Note: Due to differences in operating times on various machines, that is not included in the prep time.
Strawberry Ice Cream
6 tablespoons flour
3 cups sugar, divided
1 teaspoon salt
4 cups milk
6 eggs
1 1/ pints fresh strawberries
2 tablespoons fresh lemon juice
4 cups half & half cream
2 tablespoons pure vanilla extract
Dash red food coloring (optional)
Crushed Ice
Rock Salt
** Whole milk, half & half cream, and/or low-fat condensed milk may be used to lower the calories (these substitutions may effect how creamy your ice cream will turn out).
In a heavy 3-quart saucepan, combine flour, 2 cups sugar, and salt until well blended (I wire whisk works great). Blend in milk and eggs until well blended. Over medium-low heat, cook, stirring constantly, until the mixture (custard) thickens and will coat the back of a metal spoon with a thin film, approximately 7 to 10 minutes. On your instant-read cooking thermometer, the temperature should reach between 165 and 180 degrees F. NOTE: Do not let the mixture boil or it will curdle. If, of course by accident, your custard base does curdle, immediately remove from heat and place in a blender; process until smooth.
Remove from heat and let custard cool. Cover and refrigerate until thoroughly chilled, at least 2 hours but ideally for 24 hours. NOTE: Cool quickly by setting pan in ice or cold water and stirring for a few minutes. This aging process
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