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