How to make ice cream with out an icecream maker.

[Guest guest]

How to feeze ice cream in automatic refrigerator.

1. Use a stabilizer to prevent crystals from forming (gelatin, eggs

flour or cornstarch)

2. Set control for fast freezing. Pour ice cream into tray, and place

in the bottom of freezing compartment.

3. To make creamy ice cream: after first mixture has partially frozen

(1/2 hour), turn into chilled bowl, beat with cold rotary beater until

smooth ( not mealted). Fold in whipped cream. Return to cold tray.

Freeze until firm, stirring occationally. Time depends on formula,

temperature, etc.

I put a metal lazagna pan and a large mixing bowl into the freezer

before starting to make the ice-cream. I thought it would be easier

to stir if the pan was shallow.

Vanilla ice cream:

scald:

1 cup rich milk (I whould imagine that is whole milk)

gradually stir into a mixture of:

1/2 cup sugar

1/8 tsp salt

1 tbsp flour (American type) or 3 egg yolks, beaten (french type)

(they did not specify the amount of gelatin to use if you

choose that as a stabilizer)

Cook over low heat, stirring, until it boils.

Boil just 1 minute.

Cool.

Pour into cold freezing tray Freeze 1/2 hour.

whip until barely stiff:

1 cup cream

beat in:

1 tablespoon vanilla

Turn the paritially frozen mixture into a chilled bowl.

Put tray back in the freezer.

Beat with rotary beater until smooth.

Fold in the whipped cream.

Return to cold tray.

Freeze until firm, stirring well during the first hour of freezing

period. (I stirred it every 15 minutes, the recipe is not all that

specific)

Freeze 3-4 hours or overnight for harder ice-cream.

Makes 1 quart. (six servings)

other flavors:

before freezing blend in 1 of the following:

1 1/2 cup mashed strawberries or peaches - increase sugar by 1/4 cup.

1 cup crushed almond, pecan or peanut brittle.

1 1/2 cups of mashed banana (put through sieve with 1 tbsp lemon juice

and 2 tbsp sugar)

1 1/2 cup blanched almonds

1/2 cup orange juice

and pulp of 1 orange

1/2 tsp orange rind

1/2 cup chopped pistashios or almonds

1/2 tsp almond extract.

a few drops of green food coloring (That can't be safe)

Peppermint icecream:

in place of sugar add 1/2 cup (1/4 lb) crushed pepppermint stick candy

add to milk

Mocha ice cream:

scald the milk with 3 tbsp ground coffee. Strain and pour into sugar

mixture.

Chocolate:

before cooking, stir into milk 2 squares unsweetend chocolate, melted

with 1/4 cup of water. Stir until well blended.

[i used 6 tbsp coco and 2 tbsp oil or fat (this might be cut in half

as it was way too chocolaty.) I melted with the water same as the

squares.]

Nesselrode pudding:

follow basic recipe except add 2 tbsp coco with the sugar.

Fold into the whipped cream:

1/2 cup cup up scaled raisons.

1/4 cup chopped toasted blanded allmonds.

Feel free to make nt substitutions such as rapaduara sugar or maple

syrup instead of white sugar. I know of no substitute for green food

color, but I would just leave it out. As for the candy, unless you

make your own candy or nut brittle, I would not think it would be safe.

I did not know what I was doing, and my recipe turned out great the

first time. So, I guess this recipe is very forgiving.

I just stored the icecream in an old plastic baskin robbins tub, pyrex

would probably be a better choice.

Good luck.

I bet the kids would just love to help with this one.

Fingers can be licked at anytime during the process.