All about Ice Cream

i want tom ake some ice cream, but i haven’t got any fancy ice cream making machines.

also, i don’t wanna do that science class experiment with salt and milk and shaking. that brings back awful memories.

so does anyone know anything i can do?!

i am willing to settle for frozen yogurt, too.

a zillion thank you-s in advance!

Tangy Lemon Ice Cream (no ice cream maker required)

2 lemons
1 c. heavy whipping cream
1/2 c. sugar
1 T. lemon zest

Squeeze lemons and measure 1/4 cup juice. Add remaining ingredients.

Beat on mixer on high speed until soft peaks form when beaters are lifted.

Freeze in airtight container for at least 2 hours until hard.

Garnish servings with thin strips of lemon peel, if desired.

Serves 4-6

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Sugar Free, Dairy free ice cream or frozen yoghurt-type product?

And where I can buy it at if it actually exists!

I don’t care if it’s low fat, no fat, whatever.
Purely Decadent

that’s the brand of the ice cream,
you can get it at whole foods, and its DELICIOUS, the mocha almond fudge flavor is my favorite!

however, i don’t quite know if it’s sugar free, but it’s definitely dairy free. you should try it though!

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I’m making ice-cream and i don’t have an ice-cream maker. Can i make ice-cream without an ice-cream maker?

Can i make it from scratch?
Tell me how give me a discription.
i’m using this plastic bowl will it still form ice cream?

Rhubarb Crumble Ice Cream
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–For The Ice-Cream—–
1 Lb Rhubarb — trimmed
15 Fl.Oz Whipping Cream
8 Oz Sugar
1 Tablespoon Lemon Juice
—–For The Crumble—–
3 Oz White Flour
2 Oz Butter
2 Oz Light Brown Muscovado Sugar
1/2 Teaspoon Ground Ginger

You will also need a shallow, 11 x 7-inch baking tin,
a large, shallow baking dish,
and a 3.5 pint (2 litre) polythene freezer box
8 x 8 inches x 2.5 inches deep (20 x 20cm x 6cm deep).

Pre-heat the oven to gas mark 5, 375F (190C).

First of all make the crumble by combining all the
ingredients together in a bowl and using your hands to rub
the butter into the flour so that the mixture comes
together to form small, pea-sized balls of dough (rather
as if someone had made a half-hearted attempt to make
breadcrumbs from very fresh bread!). Now sprinkle this
evenly into the baking tin and leave on one side.

Now cut the rhubarb into half-inch (1cm) lengths and place
them in a large, shallow baking dish along with the sugar
and the lemon juice. Place the dish on a lower shelf in
the pre-heated oven and the tin containing the crumble
mixture on the shelf above. The crumble needs to be baked
for 10 minutes, then remove it from the oven and leave to
cool. The rhubarb may need a further 15-20 minutes’ cooking
before it is completely tender: when it’s cooked, take it
out and leave it to cool a little before pouring it into a
food processor or blender. Process until you have a smooth
puree, then pour it into a measuring jug, cover, and
transfer to the fridge to chill.

Before making the ice cream, use your hands to break up
the cooled crumble and restore it to small, pea-sized
pieces (if they’re too big, the pieces are unwieldy to eat
in the ice cream; if they’re too small, they disappear).
Next stir the cream into the rhubarb puree, pour into an
ice-cream maker and churn until the mixture has the
consistency of softly whipped cream. Quickly spoon it into
the polythene freezer box and stir in the crumble pieces.
Put the lid on, then freeze for a minimum of 2 hours or
until the ice cream is firm enough to serve.
————————————————————
To make without an ice-cream maker,
———————————————————–
freeze the mixture
(without the crumble) in the box for 3-4 hours, then whisk
and return to the freezer. Re-freeze for a further 2 hours
then whisk again and stir in the crumble before the final
freezing.

If frozen solid, the ice cream will need to be transferred
to the fridge for about 25 minutes before serving, to allow
it to become soft enough to scoop.

NOTES : Makes 2 pints (1.2 litres)
If you like rhubarb crumble, this tastes *exactly* like
that - but it’s an ice-cream! Wonderful!
000000000000000000000000000000000000000000000000000000

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i would like one with simple items milk sugar etc no ice cream machine, and don’t want to go buy a lot of heavy cream and rock salt etc found some recipes but only make a little or take ice cream machines i do have a blender would like to just heat in pan, on stove and freeze

An old kids’ recipe for simple ice cream is to mix up a batch of instant pudding and pop it into the freezer for a little while. Bring it out when it freezes to the proper consistency. I like this best with a little frozen whipped topping mixed in before the mixture is frozen, though that’s not part of the original old recipe.

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Hey guys, I LOVE ice cream but hate it when you open the lid and it’s full of ice crystals. Someone told me minus 19 degrees was the right temperature to freeze it at as mine was set at a lower temperature. Is this right?

1. Be sure your freezer temperature is set between -5°F and 0°F.

2. Store ice cream in the main part of the freezer. Never store ice cream in the freezer door, where ice cream can be subject to more fluctuating temperatures since the door is repeatedly open and shut.

3. Never allow ice cream to soften and re-freeze. As ice cream’s small ice crystals melt and re-freeze, they can eventually turn into large, unpalatable lumps.

4. Keep the ice cream container lid tightly closed when storing in the freezer, in fact what I always do is to put a covering of heavy duty plastic wrap or aluminum foil around the mouth of the container first and then put the lid over that to insure a tight seal.

5. Don’t store ice cream alongside uncovered foods; odors can penetrate ice cream and affect its flavor.

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I was hoping somebody could give me a recipe for how to use chocolate Angel Delight to make ice cream or something similar.
I remember doing this when I was a kid but I can’t seem to find a recipe anywhere on the internet for it and am starting to think I have imagined this memory!
Is it as simple as just making it the normal way, into mousse, and then freezing it to make it set?? Please help!
TO CLARIFY:

I am talking about Angel Delight which is the brand name of a chocolate flavour dessert mix which can be whipped into a mousse, NOT an actual cake as seems to be referred to in the answers so far.

I found a strawberry version, but no chocolate. You should be able to adapt from here.

Ice Cream Delight

1 angel food bundt cake
1/2 gallon strawberry ice cream
1 cup of strawberries
whipped cream

Place the angel food cake on a flat surface (a chilled plate works best). Using an icing knife, spread a thick layer of ice cream over the whole cake, including the sides. Before the ice cream melts, stick half of the starwberry pieces into the ice cream.

Next arrange strawberries with a fun design such as the kid’s birthday or age. Freeze until ice cream hardens slightly.

Put a swirl of whipped cream on top after you take it out of the freezer. Serve immediately.

As to making ice cream , you could try just tearing the cake into pieces, but I don’t know how well it would hold up in the ice cream freezer if you’re looking to still find chunks of the cake throughout the ice cream.

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headaches and migraines. Is there ice cream with no sugar? or made with like splenda?
My dad works at Edy’s!!!! I should ask him lol thanks, I was just being blonde for a moment there…

Edy’s and Dreyers are the same company by the way
Yes there are lots of sugar free ice creams

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I live in an area where power cut is main problem. I run a bakery shop and I bought a ice cream freezer, which can be charged. Actually, the freezer i have brought is the freezer used by the ice cream sellers on "radis" as how it is sold in the streets. Can any one tell how the freezer charging can last long. If there are longer electricity cuts, howe to save the ice cream from melting for longer time.

you help is appreciated.\

Get a backup generator with enough fuel to last until power comes back. Keep the freezer door closed. That might mean you can’t sell ice cream to your customers until the power returns. Or you could take an armful of ice cream out of the freezer and have a blackout sale - "I must sell all this ice cream now".

Solar is a good way to reduce the amount of power you draw from the utility, but it’s not steady enough to be a backup source.

Adding salt to ice reduces its freezing temperature and makes it melt faster. That’s a great way to chill something quickly (like when making ice cream) or melt ice from a road or sidewalk, but not so useful for maintaining cold temperature over time.

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Maybe even if the method would involve an lot of stirring. We used to have an old style machine which was a deep pot within a deep pot. And the space in between we put rock salt or dry ice or something. Then we took turns cranking a thing. Can you fashion something from items normally found in a kitchen?

Liquid Nitrogen

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