How to Make Homemade Ice Cream

[b]Directions for Making Homemade Ice Cream


Ingredients and Equipment

2 cups whole milk 1 cup sugar 1/4 cup fat-free powdered milk 8 eggs (yolks only needed) 1 cup heavy whipping cream (OR half-and-half OR light cream for lighter more ice cream, more like gelato) 1 teaspoon vanilla extract

3 cups of prepared fruit (strawberries, peaches, raspberries, mangoes, or whatever you have! See step 7 for details. 1 ice cream maker ice cubes (about 8 tray's worth) 2 cups (500 ml) table salt 1 large pot 1 wooden or plastic spatula

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Instructions


Step 1 - Be sure you have plenty of ice and salt



There's not much point in trying to make ice cream if you need ice for the
ice cream maker. For a typical 2-quart ice cream maker, you will need
approximately: 2 cups (500 ml) table salt and 8 trays of ice cubes. It
is NOT NECESSARY to use rock salt or crushed ice in most units
(certainly not the Oster's). Step 2 - Heat the milk,
sugar and powdered milk


In
a large pot ( 4 quarts or larger) with a heavy bottom (for even heat
distribution), mix the milk, sugar and powdered milk. Bring the mix to a
low simmer over medium heat and stir to dissolve the sugar, then turn
the heat down and just keep it warm. Step 3 -
Separate 8 egg yolks


Separate
the egg yolks from 8 large eggs.
Step 4 - Whip the egg yolks until thickened


Put
the egg yolks in a medium bowl and whisk until they are thickened (it only takes
about 2 minutes. I use a hand mixer on low speed.
Step 5 - Slowly add 1 cup of the hot milk mixture to the egg yolks


While
constantly whisking, slowly add 1 cup of the hot milk mixture and whisk until it
is blended (a few seconds).
Step 6 - Pour the egg yolk mix into the pot of
hot milk


Then
pour the egg mixture back into the pot of hot milk and increase heat to medium.
Stir the mixture constantly with a wooden or plastic spoon, until the
mixture is thickened (like gravy) and registers between 170°F and 180°F (check
with an instant-read thermometer, like the ones with a probe).
Step 7 - Add the light cream and vanilla and
refrigerate


Stir
in light cream (or half-and-half)and vanilla. Cover and pop into the
refrigerator for at least 6 hours before continuing on to step 8. Overnight or
even 24 to 48 hours is fine.

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Step 8 - Prepare the fruit


Well, what kind of ice cream do you want? This is the time to decide!
You can add almost any fruit you have! If you want vanilla, you already
have it, just pop the mix into the maker. If you want chocolate ice cream,
just add your favorite chocolate syrup, such as Hershey's or Nestle to the mixer
in step 10 as it thickens! I still add the vanilla when I make chocolate - I
think it makes a good combination, but you can leave it out, if you like.For
a fruit flavor, well, some fruit work better than others. You get best
flavor if you puree the fruit first in your food processor or blender. So
obviously, fruits like strawberries, raspberries, mangoes, figs and peaches are
idea for this, while apples, coconuts and pomegranates might not be such a good
choice.
To use the fruit just prepare it as you would for eating, then blend it
in your food processor or blender for a few minutes. Here are some tips:

• Peaches and nectarines: remove skins, pits and bruised areas
  
• Strawberries: remove the cap (the green parts)
  
• Raspberries: just wash them
  
• Blackberries: I like seedless, so I wash them and then run them through
  a Foley Food Mill to remove the seeds!
  
• Figs: Remove stems and bruises
  
• Mangoes: Peel, and cut the flesh off the stone.
  

Step 9 - Mix the milk/cream mix with the fruit and put the canister in
the ice cream maker


About
45 minutes before you want to serve the ice cream, stir the milk/cream
mixture together with the pureed fruit. Stir it up well. Remove the freezer
canister and pour the milk/cream/fruit mixture from step 8 into the freezer
bowl. and put the cover on the canister. Put the canister in the cream
maker. Layer ice and salt solution as follows:
A. Pour 1 cup (250 ml) cold water into Ice Bucket.
B. Place a 1 inch (2.5 cm) layer of ice cubes around Cream Canister in Ice
Bucket.
(Hint: Cream Canister should stand straight while layering.)C. Sprinkle
1/3 cup (75 ml) table salt or 1/4 cup (50 ml) Kosher (coarse)
salt on ice.
D. Continue layering ice and salt to the top of the Ice Bucket.
E. Pour 1 cup (250 ml) cold water over top ice layer.Step 10 - Add the
salt and ice and turn on the ice cream maker!


Turn
the ice cream maker on and let the maker work until it is thickened, about
20 to 25 minutes.

From time to time, add more ice cubes and salt as needed.
Now is the time to add the chocolate syrup, if you are making chocolate ice
cream.You can tell when the ice cream is done, by simply checking the
consistency through the opening on the top of the ice cream maker. You
will also hear the motor straining, as the ice cream freezes. On some
units, the directions with the maker tell you to let it work until the motor
stalls and stops.When it is done, the ice cream should have a soft,
creamy texture. If you want firmer, harder ice cream, transfer the ice cream
to an airtight container and place it in freezer for about 2 hours. Remove
from freezer about 15 minutes before serving.
Step 11 - Enjoy!


Hey,
once it reaches the consistency you like, it's time to eat! That's it!
You made great homemade ice cream!

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pero we can try n mn!

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kanang charap!

aw..

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ahaha

hoi lance oder ingredients dw..

sa mning among Universal Mod wlang paki sa forum..

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Lain ingredients,

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na

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lain??

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unsay engredients sa fruit cake??

WOW BUSINESSMAN KAU HUH PWEDE NA





PWEDE NANG MAGBALIGYA SA KANTO.....................




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