Yay! I got an ice cream machine! Anyone have any kick butt recipes? (ingredients, sugar)

[NicoleJ]

I've been wanting one all summer and have been searching craigslist and ebay for one we could afford. My kid's best friend's parents gave us one yesterday that has only been used once! I'd love some easy recipes.

[George Chong]

I don't know if you have the same one as me, but here is a manual for it. The key is not not mix too long, say more than 20 - 25 minutes because it will create lots of ice crystals and it won't be so creamy in texture. The ice cream is best the next day. I transfer the ice cream to another container as the bowl scratches easily.

Ice Cream Recipes.pdf

I just made this chocolate gelato. It was so easy and super yummy too

Chocolate Gelato
SERVES 6 – 8
In the late 1600s Sicilian ice cream makers were famous throughout Italy, creating their frozen delicacies only for aristocratic households. It wasn't until the late 19th century that ice cream became available to the masses—and every time we dip into this irresistible dessert we are so thankful it did!
3 cups milk
3⁄4 cup sugar
2 tbsp. cornstarch
3⁄4 cup unsweetened cocoa
1. Bring 2 cups of the milk to a simmer in a medium saucepan over medium heat, then remove from heat. Combine remaining 1 cup milk, sugar, cornstarch, and cocoa in a bowl, add to hot milk, and cook until sugar and cocoa dissolve.
2. Set aside to let cool, then cover and refrigerate overnight. Process mixture in an ice cream maker according to manufacturer's directions.

[NicoleJ]

They gave us a Rival 4 qt 8401 M version.

[movingtohouston]

I have one, I went and bought the Ben and Jerry's Ice Cream Recipe Book. Every recipe I tried tasted divine.

[North Beach Person]

It's the sugar and heavy cream. Skip the half and half and replace with cream. Up the sugar amount.

[burdell]

I googled "ginger ice cream" and found an interesting sounding recipe that added bits of candied ginger at the end, haven't tried it yet but it's on my to do list

[thebreadlady]

with any recipe, the ice cream will be as good as the ingredients you use. good cream and milk. the best eggs you can find. real vanilla and other flavors. i made mint chocolate chip last week and it was to die for. i used a vanilla recipe and substituted mint oil, a few drops of green food color, and some mini-chocolate chips. i have a 2 quart maker on my kitchen-aid, but we also have a 2 1/2 gallon, white mountain hand crank freezer for crowds.

[spiderbear]

8 egg yolks, whisk sugar into egg yolks slowly till your desired sweetness (or it looks like hollandaise) and add a quart of cream, and a dash of vanilla extract/scraped vanilla bean and there is your basic ice cream recipe. Add anything and everything to taste.

I add a quarter cup of pomegranate molasses and a handful of blueberries to mine.

[nomoresnow]

Originally Posted by burdell

I googled "ginger ice cream" and found an interesting sounding recipe that added bits of candied ginger at the end, haven't tried it yet but it's on my to do list

Burdell, I had ginger ice cream in a Japanese restaurant once. It was very good. Unusual because it was an unexpected flavor, but quite good. I hope you enjoy it.

Maybe this week I'll get our ice cream maker out and try it. WIsh me luck!

[Littleme]

This may be too large a quantity but you can halve the recipe:
Peanut Butter Ice Cream - 1 gallon
12 oz jar chunky peanut butter
1 1/2 qts half-and-half
6 large eggs
14 oz can sweetened condensed milk (Eagle Brand)
1 cup whole milk
1 TBL vanilla
2 cups sugar
1 TBL flour

Cook the peanut butter, 2 cups of the half-and-half & the eggs in a Dutch oven over low heat, whisking constantly for 7 minutes or until a thermometer reages 160°. Whisk in the remaining 4 cups half-and-half, condensed milk, whole milk and vanilla. Combine the sugar & flour; whisk into the hot cutstard until the sugar has dissolved. Pour the mixture into the freezer container of a 5 qt freezer. Freeze according to the manufacturer's instructions. Let stand in freezer 1 hour before serving.

Peach Ice Cream - 4 qts
24 oz peach puree
1/4 cup sugar
1 TBL lemon juice
6 eggs
2 1/4 cups sugar
26 oz evaporated milk (like Pet milk)
26 oz water

Put enough fresh or frozen peaches in a blender to equal 24 oz. Add 1/4 cup sugar & lemon juice. Blend well & set aside. Put the eggs & 2 1/4 cups sugar in blender mixing until sugar dissolves. Meanwhile, heat the milk & water until hot but do not boil. Add the sugar/egg mixture. Cook 5 minutes sitrring constantly. Add to peach mixture & cool in refrigerator. Freeze in 4 qt ice cream freezer.