Using an Automatic Ice Cream Maker
Automatic ice cream makers will produce tasty ice cream with little effort. All you need is the machine, the ingredients and about 20 minutes of time.
Place freezer bowl in freezer for at least 6-10 hours.
Using a recipe provided by the machine's manufacturer, or one of your own, prepare ingredients in a pourable container.
Remove freezer bowl from the freezer and place on the center of the ice cream maker base.
Place mixing arm in the freezer bowl.
Place lid on base of machine.
Turn the machine on. The freezer bowl should begin to turn.
Pour prepared ingredients into the machine through the spout.
Ice cream will be ready in approximately 20 minutes time, depending on the ingredients used.
Eggless Vanilla Ice Cream
This recipe is made without eggs.
* 2 cups milk
* 1 cup sugar
* 2 cups whipping cream or half and half
* 2 teaspoons vanilla
Combine ingredients and stir briskly about two minutes until sugar is dissolved. (Undissolved sugar crystals may be a cause of large ice crystal formation.) Pour into a 1-gallon ice cream freezer and freeze according to manufacturer's directions
Making Ice Cream Without Raw Eggs
Protect yourself from the danger of possible Salmonella infection by using a homemade ice cream recipe made with a cooked egg base, made without eggs or made with commercial pasteurized egg substitutes.
Egg mixtures used in making cooked bases for ice cream are safe if they reach 160 degrees F when tested with a thermometer. At this temperature, the mixture should coat a metal spoon.
Frozen Custard Ice Cream
(makes 1 1/2 to 2 quarts)
* 6 eggs
* 2 cups milk
* 3/4 cup sugar
* 1/4 teaspoon salt
* 2 cups whipping cream
* 1 tablespoon vanilla
* crushed ice (if required by manufacturer for your ice cream freezer)
* rock salt (if required by manufacturer for your ice cream freezer)
1. In medium saucepan, beat together eggs, milk, sugar and salt. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160 degrees F.
2. Cool quickly by setting pan in ice or cold water and stirring for a few minutes.
3. Cover and refrigerate until thoroughly chilled, at least one hour.
4. When ready to freeze, pour chilled custard, whipping cream and vanilla into 1-gallon ice cream freezer can.
Freeze according to manufacturer’s directions using six parts ice to one part rock salt. Transfer to freezer containers and freeze until firm.
Variations
Banana Nut:
Reduce vanilla to 1 1/2 teaspoons. Cook and cool as above. Stir three large ripe bananas, mashed and 1/2 cup chopped toasted pecans into custard mixture. Freeze as above.
Cherry:
Reduce vanilla to 1 teaspoon. Add 2 tablespoons almond extract. Cook and cool as above. Partially freeze. Add 2 pounds pitted pureed dark sweet fresh cherries OR one can (16 to 17 oz.) pitted dark sweet cherries, drained and chopped. Complete freezing.
Chocolate:
Add three squares (1 oz. each) unsweetened chocolate to egg mixture. Cook, cool and freeze as above.
Plum:
Reduce vanilla to 1 teaspoon. Cook and cool as above. Partially freeze. Add 1 1/2 pounds pitted, pureed, ripe, fresh plums. Complete freezing.
Strawberry:
Omit vanilla. Cook and cool as above. Partially freeze. Add 2 cups sweetened, crushed fresh strawberries. Complete freezing.
Recipe courtesy of American Egg Board
Substituting Pasteurized Eggs for Raw Eggs
According to the U.S. Food and Drug Administration , you can still enjoy homemade ice cream without the risk of Salmonella infection by substituting a pasteurized egg product, egg substitute, or pasteurized shell eggs for the raw eggs in your favorite recipe. Egg products are eggs that have been removed from their shells and pasteurized. They may be liquid, frozen, or dried whole eggs, whites, yolks, or blends of egg and other ingredients.
Egg products are not widely available at retail; they are predominantly used in institutional food service. Egg substitutes, which may be liquid or frozen, contain only the white of the egg, the part that doesn't have fat and cholesterol, and are readily available at most supermarkets.
Pasteurized shell eggs are also available from a growing number of retailers; you'll find them located next to the regular shell eggs. These eggs look and taste just like regular shell eggs, though the white may be slightly cloudy, and they are nutritionally equivalent to their unpasteurized counterparts.
Even when using pasteurized products, the U.S. Food and Drug Administration advises consumers to start with a cooked base for optimal safety, especially if serving people at high risk. Additionally, you should ensure that the dairy ingredients you use in homemade ice cream, such as milk and cream, are pasteurized.
