make my own ice cream

a few free hours cause there used to be a lot of hand cranking. We were so happy when someone got an electric ice cream maker but someone forgot to put the mixing blade in so it did not work and took twice as long!!

I got it for my birthday last February! It was something I had asked for! And I have yet to use it…

It looks complicated.

It doesn’t have a crank. It’s a different kind than that…you plug it in. But when I look at the instructions I get confused about where you put the rock salt vs. the ingredients.

I am going to have to just suck it up and try it soon…

uhjj

Ice Cream Maker

the best way to eat fresh fruit :)

It was so easy with the Vitamix blender!! Piece of cake! :)

this is a really simple way to make ice cream, and fun. Take two coffee cans, one small and one big. fil the small one with the ingredients, put in the center of the big one, and rill the big one with ice. (NOTE: lids must be secure, i suggest rubber bands and duct tape.) then pour raock salt around the ice, seal the big can up, and kick it down a hill with your friends. After 10 minutes or so, you’ll have creamy ice cream thats perfect. :)

There is nothing like homemade ice cream. Store bought is no comparison.

Peanut butter is my favorite.

Homemade Peach ice cream is absolutely devine on 100 degree days like today!

Peach Ice Cream From Texas Cooking Online

• 5 cups ripe peaches, peeled and chopped
• 6 eggs, lightly beaten, at room temperature
• 2-1/2 cups sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon vanilla extract
• dash of salt
• 4 cups whole milk
• 3 cups heavy cream (whipping cream)

In a blender, purée 3 cups of the peaches. Mash the remaining 3 cups of chopped peaches with a potato masher. Set aside.

In a large bowl, whisk together the eggs, sugar, flour, vanilla and salt until well blended. Set aside.

In a large, heavy saucepan over low heat, heat the milk and cream, just until it begins to steam. Pour a little of the heated mixture into the egg and sugar mixture, and stir. Then pour the bowl of egg/sugar/milk mixture back into the heavy saucepan. Continue to cook over low heat, stirring constantly, until mixture is thick and smooth. Remove from heat, and refrigerate the mixture for several hours or until well chilled.

Add the puréed peaches to the chilled mixture, stir well, and pour into a 5-quart ice cream freezer can. Turn on the ice cream freezer or crank it by hand for 5 minutes. Then, carefully remove the top of the can and the dasher, and add the reserved 2 cups of mashed peaches, mixing them in with a long spoon. Put the dasher back in and the top back on, and continue freezing according to the manufacturers directions. Allow ice cream to ripen for at least an hour. Makes about 3-1/2 quarts.

Still haven’t bought the maker yet but I should have a lil bit of money soon to purchase myself one of these bad boys. I want to try mango flavour first off yumdidiliumptious