help with ice cream

i just got an electric ice cream maker (without recipe book ) and i need some recipes. i’m not crazy about chocolate ice cream and my boyfriend won’t eat mint ice cream. any help would be great!!!

What kind of an ice cream maker is it??

Also - I have a bunch of recipes for you - let me know if you want anything special.

It’s An Older One With A Wooden Bucket That You Have To Keep Adding Ince And Rock Salt To The Area Around The Metal Tob In The Middle. I Hope That Helps.

Ben & Jerry’s Cherry Garcia

1/4 cup shaved semisweet chocolate bars
1/4 cup fresh Bing cherries, halved and pitted (you may
use canned cherrie, but be sure to drain the syrup)
2 large eggs
3/4 cup granulated sugar
2 cups heavy or whipping cream
1 cup milk

Place the shaved chocolate flakes and the cherries in separate bowls. Cover and refrigerate.
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.
Transfer the mixture to an ice cream maker and freeze following the manufacturer?s instructions.
After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and the cherries, then continue freezing until the ice cream is ready.

Coffee Ice Cream

2 cups Heavy Cream
1 cup Half and Half (or Milk)
2/3 cup Sugar
3 Egg Yolks, lightly beaten
1 tsp. Vanilla Extract
Pinch Salt
3 Tbsp. Instant Espresso Coffee Powder

Heat half and half in a small sauce pan until bubbles form inside of pan. Add sugar, espresso, and salt. Mix until dissolved, remove from heat.
Add 1-2 tablespoons of hot mixture to egg yolks to temper?bring the eggs to the milk?s temperature. Slowly add warmed yolks to hot mixture. Continue to cook over low heat, stirring until mixture reaches 160 degrees on a thermometer and begins to thicken.
Remove from sauce pan from heat, place in a clean pan or bowl, and place in an ice bath, ice and/or cold water in a larger bowl the smaller one can be placed in. Stir mixture in ice bath until it becomes a cool custard. Pour the mixture through a strainer and into a clean bowl. Stir in vanilla and heavy cream. Cover and chill thoroughly. Place into your ice cream machine. Follow directions on your machine for freezing process.

Vanilla Ice Cream

5 egg yolks
2/3 cups sugar
1 cup half and half
2 tablespoons butter
1 cup whipping cream
2 teaspoons vanilla extract

Beat yolks and sugar until blended. Pour in top of double boiler. Stir in half and half. Cook and stir over boiling water until thickens. Set aside - stir in butter. While cooling on a rack, stir occasionally until room temperature. Stir in whipping cream and vanilla. Freeze according to manufacturers directions.

My Favorite Is Butter Pecan And Most Anything That Has Fruit In It.

Shelley - can you give me the manufacturers name? I ask so that I can help you better. Thanks.

Strawberry Ice Cream

3 cans Eagle Brand milk
3 (10 oz.) cartons sweetened
strawberries

Mash strawberries. Add Eagle Brand milk. Pour into ice cream freezer and fill with milk. Freeze.

Strawberry Ice Cream

1 pint strawberries
1/3 cup sugar
2 cups light cream, very cold
Juice of half a lemon

1 Remove stems from strawberries. Place strawberries on cookie sheet and freeze until solid. In a food processor combine cream, sugar, lemon juice, and frozen berries.
2 Blend until smooth and remove to 9 x 9-inch glass dish. Freeze again until firm. Serve.

Raspberry Ice Cream

2 cups Heavy Cream
1 cup Half and Half (or Milk)
1 cup Sugar
4 oz. Egg Substitute
1 tsp. Vanilla Extract
1 cup Raspberry puree

Combine eggs, sugar, and vanilla in a mixing bowl, blender or food processor, and mix well. Beat in raspberry puree. Add cream and half and half. Beat well and chill thoroughly. Place into your ice cream machine. Follow directions on your machine for freezing process.

Butter Pecan Ice Cream

Toasted Nuts:
3 tablespoons butter, melted
3/4 cup chopped pecans
1/8 teaspoon salt
1 tablespoon sugar

Ice Cream:
1/2 cup packed brown sugar
1/4 cup sugar
2 tablespoons cornstarch
2 eggs, beaten
1/3 cup maple syrup (real)
1 1/2 cups whole milk
1 cup evaporated milk
1 cup heavy cream
2 teaspoon vanilla extract (real)

In a bowl combine butter, pecans, salt and 1 tablespoon sugar. Toss until nuts are well coated. Spread into a single layer on a baking sheet. Roast at 325° F. until golden brown, stir every 5 minutes. Cool.

Ice cream
Combine sugars, cornstarch, eggs and syrup in saucepan. Gradually add milk. Cook over medium heat until mixture thickens, stir constantly. Remove from heat and chill for several hours or overnight.

Stir in nuts, cream and vanilla.

Place in ice cream freezer and freeze according to manufacturer’s directions. Allow to ripen and firm up in refrigerator freezer before serving.

Note: Recipe may be adjusted according to your ice cream freezers capacity.

Blueberry Ice Cream

2 cups picked-over blueberries

3/4 cup sugar

1/8 teaspoon salt

1 cup milk

1-1/2 cups heavy cream

In a saucepan bring blueberries, sugar, and salt to a boil over moderate heat, mashing berries and stirring with a fork.
Simmer mixture, stirring frequently, 5 minutes and cool slightly.

In a blender pur?e mixture with milk just until smooth and stir in cream.

Pour puree through a sieve into a bowl, pressing on solids with back of a spoon.

Chill mixture, covered, at least 2 hours, or until cold, and up to 1 day.

Freeze mixture in an ice-cream maker.

Transfer ice cream to an airtight container and put in freezer to harden.

Ice cream may be made 1 week ahead.

Makes 1 quart

French Vanilla Ice Cream

2 large eggs

3/4 cup granulated sugar

2 cups heavy or whipping cream

1 cup whole milk

2 teaspoons vanilla extract

Whisk eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in sugar, a little at a time. Continue whisking until completely blended, about 1-minute more.

Pour in cream, milk and vanilla, whisk to blend.

Transfer mixture to ice cream maker.

Freeze according to the manufacturer’s instructions

Makes a generous 1-quart

Fresh Peach Ice Cream

3 C. peach pulp and juice

juice from 1 large or 2 small oranges

juice from 3 lemons

3 C. sugar

1 t. vanilla

1 quart milk

1 pint heavy cream

Mix together peach pulp, juices, sugar and vanilla. Let set for 1 hour. Stir several times to helps dissolve the sugar.

Mix with the milk, vanilla and cream. Refrigerate for 1 hour before freezing.

Freeze ice cream according to manufacturer’s instructions.

Banana Ice Cream

2 cups Milk

2 cups Whipping cream

2 Eggs – beaten

1 1/4 cup Sugar

2 medium Ripe bananas – peeled

1/2 teaspoon Vanilla

1/4 teaspoon Salt

1/8 teaspoon Ground nutmeg

In saucepan, combine milk, cream, eggs, and sugar. Cook and stir over low heat until mixture thickens slightly and coats the back of a spoon. Cool to room temperature. Puree bananas in blender ( 1 cup). Combine cooled custard, bananas, vanilla, salt and nutmeg. Pour into freezer container. Freeze according to manufacturer’s directions.

You can add chopped nuts to this if you want.

Orange Cream Dream Ice Cream

2 large eggs

3/4 cup granulated sugar

2 cups heavy or whipping cream

1 cup whole milk

1/3 cup frozen orange juice concentrate, thawed

2 teaspoon vanilla extract

Whisk eggs in mixing bowl until light and fluffy, 1-2 minutes. Whisk in sugar, a little at a time, until completely blended, about 1-minute more.

Add cream and milk, whisk to blend.

Add juice and vanilla, blend well.

Transfer mixture to freezer, freeze as usual.

Makes a GENEROUS 1-quart

I don’t know if any of this will help - please give a holler if you know the manufacturers name - it would make it easier.

There are 3 basic kinds of ice cream makers, that is, 3 means of freezing your ice cream mixture.

  • Ice and rock salt: Packed around the bowl or bucket of the ice cream maker, it keeps the temperature below freezing.

    Pros: Mostly used in hand-crank models, it's portable and works very well. Whether hand-crank or electric, the ice cream makers using ice and rock salt often produce large, ice-cream-party-size batches of 4, 5, or 6 quarts of ice cream.
    
    Cons: Rock salt can be difficult to find in the summer (but table salt can be substituted in a pinch). Either way, it can be messy and inconvenient, and salt and ice levels must be monitored; another step.
    
  • Freezer bowl(s): Most popular, these space age wonders are metal bowls, or canisters, that house a special liquid freezing solution between insulated walls. You place the bowl in your freezer several hours before making your homemade ice cream, and it maintains the freezing temperature while the mixture is churning. Most sport a 1 1/2 quart capacity, some more, some less.

    Pros: They work very well when instructions are followed and they are very reasonably priced.
    
    Cons: The bowls require precious, dedicated freezer space. And unless you purchase an extra freezer bowl, you can only make one batch at a time without refreezing the bowl, usually 6 to 24 hours.
    
  • Self-contained compressor freezer: Just like it sounds, these professional type units contain their own freezer system; just pour your ice cream base into the bowl and turn it on.

    Pros: It's easy and convenient. No freezer bowls, no salt, no ice, no cranking. Make batch after batch, any time you want. They freeze the ice cream base to a normal ice cream consistency rather than the soft-serve variety of most makers. And they're heavy, not toy-like.
    
    Cons: They're more expensive than most, of course; convenience is always more expensive. And they're heavy.
    

Avoid Ice Cream Headaches
Every ice cream maker is capable of producing excellent ice cream. But you’ll give yourself an “ice cream headache” unnecessarily if you expect more from your ice cream maker than it was designed to do or if you don’t follow instructions. For instance, most machines produce only soft-serve ice cream; if you want harder ice cream, put it in the freezer for a few hours. Also, if your freezer bowl isn’t thoroughly frozen (no liquid sound when you shake it) it won’t even make soft-serve. Check your freezer.

No one ice cream maker has it all. The one with the long warranty is noisy. The quiet one comes with a sub-instruction book. The one with the large capacity has an iffy reputation, etc.

RICHMOND CEDAR WORKS IS THE BRAND NAME. IT’S 5 QUARTS. NOT A HAND CRANK THANK GOODNESS. I DIDN’T KNOW WHAT PURPOSE THE ROCK SALT SERVED, NOW I DO.

Shelley -

Please go to this site and click on Richmond Cedar Works -

Ice Cream Maker Instructions

It is in Adobe - so You will need to save it to your computer.

I hope it helps!

KW

Here’s a tried-and-true recipe. It’s very good! I also posted instructions and info for making homemade ice cream (why certain ingredients are used, proportion of salt and ice, etc.)

BASIC RICH ICE CREAM

2 cups whipping cream
2 cups milk
4 eggs
½ cup sweetened condensed milk (not evaporated milk)
1½ cups sugar
¼ tsp salt
6 cups whipping cream
2 Tbsp vanilla

Heat 2 cups each of cream and milk to scalding in top of double boiler over direct heat. Set over (not in) simmering water.

Beat eggs slightly in bowl. Stir in condensed milk, sugar and salt. Blend in half of the hot cream mixture gradually. Pour mixture into top of double boiler and blend with remaining cream mixture.

Cook over simmering water until mixture coats a metal spoon (about 10 minutes), stirring constantly. Cool. Stir in 6 cups cream and vanilla. Chill well.

Pour cream mixture into 6-quart ice cream maker can and proceed according to directions. Makes 1 gallon.

NOTE: If desired, some of the ice cream can be stored in plastic containers in an electric freezer.


Freezing in Ice Cream Makers

Scald ice cream container before each use and rinse with cold water, then chill.

Fill the container with the chilled ice cream mixture. Do not fill more than 2/3 full to allow room for expansion of mixture during freezing. If you have a large freezer, you can fill it less than 2/3 full to make a smaller amount of ice cream.

Insert dasher in can and put cover in place (check that dasher is turning freely by turning with fingers). Set can in freezer tub and put turning gear in place.

Put 3 inches chipped ice in bottom of tub and sprinkle in ½ cup of salt. Too much salt will cause the cream mixture to freeze too quickly. The proportion of salt to ice must not be more than 1 to 3 and may be as little as 1 to 8. Continue alternating layers of ice and salt until ice is level with the top of the can. These are the proportions of ice and salt you will need according to the size of the ice cream maker:

2 qt. ice cream maker – 7 to 8 lbs or 16 to 18 cups chipped ice, 1½ lbs or 3 cups salt

4 qt. ice cream maker – 14 to 16 lbs or 32 to 36 cups chipped ice, 2½ lbs or 3 cups salt

6 qt. ice cream maker – 18 to 20 lbs or 40 to 50 cups chipped ice, 4 lbs or 5 cups salt

Allow packed can to stand in ice about 3 minutes, then start turning the crank slowly if you are turning by hand. When ice cream begins to freeze (you will feel a pull when you turn the crank), start turning as quickly as possible. Clear ice and salt away from top of can, wipe top of can well, remove lid and scrape down sides of can 2 or 3 times during freezing so that ice cream will not freeze too hard around the sides. You will find you turn the crank more slowly as the ice cream thickens. Stop when it becomes stiff
enough to be hard to turn. Twenty to 30 minutes should be enough. Follow manufacturer’s instructions if you are using an ice cream maker with a motor.

Scrape away ice and salt from around top of can and wipe clean. Remove lid and lift out dasher, scraping any ice cream on them back into the can. Put a sheet of heavy-duty aluminum foil over top of can and replace lid. Plug hole in lid with a wad of foil.

Drain water from tub. Repack ice cream maker, covering can completely, using 5 parts ice to 1 part salt. Cover with heavy material (canvas, burlap, old blanket, or newspapers) and let stand at least 30 minutes and up to 2 hours to mellow.

When you remove the lid of the can to scrape down the sides, to remove the dasher and again when you are ready to serve, be sure not to let any of the salty ice get into the can.

NOTES:

ICE: use chipped ice; break up a block of ice or crush ice cubes. Break the ice coarsely then put it in a strong bag or sack and hammer it until it is finely broken up. Large pieces of ice will jam the ice cream maker and stop it turning.

SALT: use coarsely crushed rock salt or pickling salt

FRUIT and NUTS slow down the freezing process and should not be added until the mixture is partly frozen.

CREAM gives richness and smoothness; milk gives body. The butterfat in both helps prevent the formation of ice crystals. Evaporated milk may be used in place of regular milk for extra richness. Condensed milk may also be used.

EGGS add thickness, smoothness and flavour, as well as binding and stabilizing the mixture.

SUGAR adds sweetness and helps prevent ice crystals from forming.

GELATIN, FLOUR or CORNSTARCH act as stabilizers and also prevent ice crystals from forming.


<B><U>Banana Ice Cream</B></U>

3 cups heavy cream
1 cup milk
½ cup sugar
3 egg yolks, lightly beaten
4 ripe bananas, mashed (2 cups)
½ cup sour cream
2 Tbsp vanilla extract
Banana slices and mint sprigs for garnish

In saucepan over medium heat cook cream, milk and sugar 3-4 minutes until sugar is dissolved, stirring. Remove from heat.

In bowl combine egg yolks and 1 cup hot cream mixture (pour hot cream slowly so you don’t cook the yolks). Slowly stir egg-cream mixture back into cream mixture. Cook over medium heat 10-12 minutes until thickened and coats back of spoon, stirring constantly. Do not boil. Remove from heat and stir in bananas, sour cream and vanilla.

Freeze in ice-cream maker according to manufacturer’s directions or place in 2-quart baking dish; freeze 2-3 hours until firm. In food processor, process frozen banana mixture until smooth. Place in same baking dish; freeze 2-3 hours until firm. Let stand 10 minutes before scooping.

Garnish with banana slices and mint sprigs. Makes 1½ quarts.