Homemade Ice Cream

Anonymous-0 · Sep 9, 2013

Going to host the tractor meeting 09-10-13. Have decided to freeze homemade ice cream in a 20 quart hand crank freezer. Any good recipes that you all would share? Any experience as to how long it will take to freeze? Want it to be a worthwhile experience. Thanks Kevin

RayP(MI) · Sep 9, 2013

That much gonna take a while, lots of cranking fer sure!

Husker44A · Sep 9, 2013

Use Dr.Google. Homemade icecream. LOTS of hits. You can send me about ten quarts when your done making it !!! Get fresh cream if you can find it. Half and half works OK but not as good flavor as fresh cream. I have a four quart hand crank maker that was my great grandmothers. Still works good. Twenty quart I would remove the crank and install a pulley with electric motor. Big pulley on maker small pulley on motor. Bolted to a board. Flip a switch. Unless you have a few willing kids to crank it. We also flavored it with fresh fruit too. Yummy !!! Lots of ice and use rock salt instead of table salt.

Richard G. · Sep 9, 2013

We use White Mountain recipes that do not use eggs. They can be found online. Everybody says it is the best. I use a 100 year old 1 HP Fairbanks Eclipse engine to turn the freezer.
Richard in NW SC

Anonymous-0 · Sep 9, 2013

Nanny's Home-made Ice Cream
9 eggs
2 1/2 c. sugar
1 c. whipping cream
1/2 tsp. salt
1 can Eagle Brand Sweetened Condensed Milk
1 can Milnot Evaporated Milk
7 c. vitamin D "whole" milk
4 1/2 tsp. REAL vanilla extract
Beat eggs until lemon colored. Mix in all other ingredients EXCEPT the 7 c. whole milk.
Pour into an ice cream freezer then add the 7 cups whole milk (or enough to reach the "fill line")
Freezer will use about 25lbs ice crushed FINE. Add salt generously during the freezing process (a total of 4-6 full cups)
If ice is not crushed well it will cause the freezer to stall....................................Makes about 6 quarts

steamnjn23 · Sep 9, 2013

you will have to adjust this recipe for your container.

1/2 gal. choc milk
1 container of cool whip
1 can of eagle brand sweetend condensed milk.

tastes just like a wendys frosty

old bc · Sep 9, 2013

Here is my recipe.
OLD FASHIONED VANILLA ICE CREAM
6 Quarts

3 12 Cups Sugar
34 TSP Salt
6 Eggs Beaten
3 TBS Vanilla Extract
½ TSP Almond Extract
12 Cup Flour
7 Cups Milk
6 Cups Whipping Cream

Combine sugar, flour and salt in a double boiler. Gradually stir in milk. Cook approximately 10 minutes or until thickened, stirring constantly. Gradually stir 1 cup of the hot mixture into the beaten eggs. Add the beaten eggs to the remaining hot mixture stirring constantly. Cook for one more minute and remove from heat. Strain the mixture and cool for at least 2 hours on ice.

Whip cream in a large bowl until it is slightly thick (no bubbles). Add vanilla and Almond extract.. Add chilled mixture, whisking for 2 or three more minutes to combine. Follow instructions on ice cream freezer to freeze.

Makes 6 Quarts

Richard G. · Sep 10, 2013

The reason we do not use eggs in our recipe is we sometimes make for special event with lots of kids an sometimes adults. As much as I like a big breakfast of 4 or 5 scrambled eggs, I will not risk salmonella on anyone.
Richard in NW SC

Homemade Ice Cream

Anonymous-0

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RayP(MI)

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Husker44A

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Richard G.

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Anonymous-0

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steamnjn23

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old bc

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Richard G.

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