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Easy Ice Cream Recipes
These amazing yet easy ice cream recipes are sure
to
please everyone. There is just nothing better than the smooth texture
and fresh taste of homemade ice cream. I'm quite sure you will enjoy
both of these easy ice cream recipes!
Ice Cream Tips
First, let's start with some tips about making and storing your own ice
cream.
• Homemade ice cream is best served right after you make it. It tends
to get very hard and crystallize in the freezer.
• If you plan to store homemade ice cream, use more cream. The more
cream you have, the better it will store (cream will not crystallize as
much as milk). For example, replace skim milk with whole milk, whole
milk with half & half, and half & half with cream.
• Store extra homemade ice cream in an airtight plastic container in
the freezer. If the ice cream does not fill the whole container, place
plastic wrap against the ice cream. This will keep it fresher and will
keep the frost off. Let it thaw for 15-20 minutes at room temperature
or microwave for a short time to soften before serving.
• Though most people will tell you that you have to use rock salt to
make ice cream, I have successfully made ice cream using table salt.
Though, the rock salt has better results.
• If you don't have an ice cream maker, you can use the ice cream in a
bag techniques described below with any ice cream recipe.
• Making ice cream is a great family activity!!
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Ice Cream in a Bag
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This
is a very simple way to make ice cream that can be done with very
little equipment. This can technically be done with any two containers:
a small container with your ice cream mixture, and a larger container
that can hold the ice cream container and the ice and salt.
Ingredients:
1/2 cup milk (skim, 1%, 2%, whole, or half
& half)
1 Tablespoon sugar
1/4 teaspoon vanilla
Directions:
Double bag ingredients in small Ziploc bags. Make
sure
you press air out and make sure they seal well. Put inside large Ziploc
bag or large airtight container filled with ice and a generous amount
of salt.
Shake, roll, and knead until thickened. We like to
toss it around an make a game out of it!
To make other flavors add fruit, chocolate syrup,
crushed cookies, jam, or any other flavorings. It is best to add these
when the ice cream is almost done.
Makes one serving. You can do up to 4 serving size bags in the large
Ziploc or large container.
Recipe
By: Shirley Jentzsch |
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Tropical Fruit Ice Cream
(Joseph Fielding Smith's Sherbet)
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This is a recipe that my mom found in Desseret
news from
Joseph Fielding Smith. It is a wonderfully refreshing mix between an
ice cream and a sherbet (it is more like a tropical fruit ice cream).
Ingredients:
2 1/2 cups sugar
1/2 teaspoon salt
1 1/2 Tablespoons cornstarch
4 cups water
2 cups cream
4 cups whole milk
3 oranges, juiced
1 lemons, juiced
1/2 (16 oz.) can crushed pineapple
2 bananas mashed
Directions:
Combine sugar, salt, cornstarch, and water, cook
in saucepan over medium heat until clear. Refrigerate mixture until
cool.
Add cream, milk, all of the fruit, and fruit juices.
Pour into ice cream freezer and freeze according to manufacturers
directions. This makes enough to fill a 6 quart freezer.
| Tip:
If you don't like chunky ice cream, use pineapple
juice instead of the pineapple. |
Recipe By:
Shirley Jentzsch from Joseph Fielding Smith |
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