Home made ice cream question.

ness_w

Well, I haven't done a comparison test or anything, but the ice cream tasted very good, so I will keep making it this way. I have a little panasonic that you put straight in the freezer, so the job of making icecream is as easy as making custard, stirring in cream and adding stewed fruit. I made mango last night and it was fantastic - even the children liked it better than what we usually buy.

purpleivy

Oh, that sounds delicious Ness. I have a hand driven ice cream maker with a unit you freeze before hand. I aspire to having the fully automatic counter top version. This summer I think. I've been holding out for years, but now I have a bigger kitchen it should be OK. maybe I should set myself the challenge of paying for it with vouchers?

ness_w

Purpleivy, I would really recommend the panasonic, it's infallible and only costs about £35, it churns it all the way through in the freezer, so no pre freezing and no space taken up. Cheapest is at Amazon with the free delivery. I have six children and it makes enough ice cream for everyone (8) to have a scoop which is all you need really cos it's so rich.

ness_w

Got some extra thick double cream for 35p a carton today, so now need some ideas for flavours. I make a basic vanilla and add fruit usually, was planning blackberry and apple, any other ides?
Also, does anyone know if it's okay to defrost fruit, stew it and then refreeze it in the ice cream?
Thanks, Ness.

knithryn

I've got an icecream maker.
Never used it.
I've got instant custard powder that isn't used. Ever.
Has anyone made homemade icecream with instant custard?
It's so hot at the moment (plus I have some strawberries that need using up) that I thought I'd have a go.

Also, how long does HM icecream last in the freezer?

zippychick

Hi Knithryn

Sorry I can't offer any help myself . There is a previous thread discussing the same thing here - home made ice cream question

I'll merge this later for you

thanks:j
Zip

Murrell

This one has custard and berries in it, but its not traditional. Perhaps you can take inspiration from it.

http://www.vegsoc.org/christmas/2008/icecream.html

Sandra

beingfrugal

What is the difference between making ice cream by hand or in a machine? Do you need a machine to make it and if not how do you make ice cream by hand?

babyshoes

Well, I once tried to make custard based ice cream (from eggs etc, not powder) and it was vile! Not sure what went wrong, but it put me off that style of icecream for life.

I have since discoverd a lovely recipe for home made ice cream which isn't custard based, it is very rich when plain, but it is nice with some added yoghurt to cut the sweetness, either plain greek yoghurt or flavoured yoghurt to your taste. Here is the recipe, if anyone wants it. I don't recall where I first got it, it lives in my head now!

1 tin condensed milk (I usually leave a little in the tin to stop it being too sweet if I am not adding yoghurt)
1 medium tub or 2 small tubs (approx 250-300ml) double or whipping cream - I prefer double as it is richer, but whipping cream will work well enough
6 egg whites, whipped until very stiff
Flavorings of your choice such as vanilla essence, yoghurt, chocolate, creamy alcohol etc

Whisk your eggs first, then whip up the cream until it is a thick pouring consistency - you should only just be able to pour it. Add the condensed milk and your flavouring, and combine it all well with the whisk. Fold in the egg whites until there are no little 'islands' of egg white left. If you are adding solid bits like chocolate flake fold them in after the egg white. Pour into a suitable container and freeze. Simples!

If not using a machine, you need to stir it every half hour or so for the first few hours, to stop ice crystals forming - can't tell you exactly how long you need to do it for as it depends on the temperature of the freezer, the depth of your container, the amount of flavourings etc. You will know when you can stop stirring it because it will be too difficult to do so, or you will need to go to bed! With a machine, you can just set it going and leave it be.

Very yummy, very easy and very forgiving. The quantities are not exact, you can adapt it to your taste and it still comes out fine! I have been using (and abusing) this recipe since I was a teenager and it has seldom flopped - the two times I can recall were due to laziness with stirring and over-enthusiastic addition of alcohol (which of course doesn't freeze - the top layer was very tasty, but the bottom, un-frozen layer was almost pure alcohol!)