Answer
The best vanilla ice cream I ever made was from soy cream purchased by mistake in place of cow milk cream. Ice cream made (mostly) from cream and with egg yolks is actually much easier to make than from milk, as the higher fat content means it is creamier and there is little ice crystal formation, so you can make it into any container that goes into the freezer, no need for a special ice cream maker. The recipe couldn't be simpler, involving only soy cream and milk, egg yolks, sugar and vanilla. Here is my recipe for about one liter of French vanilla soy ice cream:
Tips: For a stronger French vanilla flavor, add a few drops of vanilla liquor to the custard just before cooling it. I like the look and taste of the black vanilla seeds, so I usually add a bit of vanilla powder to the milk and cream. Adjust sugar depending on taste. Add some fleur de sel sea salt flakes to the custard just before freezing for more nomnomnominess.
Beat the remaining 6 egg whites, add sugar and ground hazelnuts or almonds to make macarons, they will be perfect with the ice cream.
Soften the gelatin (1 envelope) in a portion of the liquid used in your recipe, usually milk. Warm another portion of the liquid till it "steam Soften the gelatin (1 envelope) in a portion of the liquid used in your recipe, usually milk. Warm another portion of the liquid till it "steams" but does not boil, then dissolve COMPLETELY the gelatin mixture in the warm liquid. Add this to your ice cream recipe and finish it as usual. Keep in mind that the mix will expand more than normal as the gelatin sets, so if using an ice cream maker, only fill it half way full of the ice cream base. Enjoy! P.S. A neat variation is to use an envelope of Kool-Aid as a flavoring agent .
No, you sure don't! You can put the cream mixture from an ice cream recipe in a zip-lock bag and then but that in a much large bag of crushed ice, or a tupperware container of crushed ice and salt. Agitate until the recipe freezes! There are a number of creative ways to do the agitation, the ice cream maker is just more effective and efficient
With the Cuisinart ICE-50 compressor ice-cream maker I have: from 20 to 60 minutes, depending on the recipe used.
There are quite a few listed in the link below:
Hi there this iis a recipe for ice cream that needs no freezer.Buy a bag of ice cubes , and a bottle of chocolate milk or any other flavour.Put the ice into a blender and add chocolate milk , blend until it is creamy and there you go.
The duration of The Money-Maker Recipe is 2700.0 seconds.
The Money-Maker Recipe was created on 2008-05-26.
The Money-Maker Recipe ended on 2008-06-20.
no ther is not a ice cream maker in space
Heavy cream
A thickened cream is food and it is cream that is very thick and is a bit hard to stir
First you get an ice cream maker, then you freeze the bowl for the maker, then you mix the ingredients and then you put it in the maker, then you wait while it churns.