5 Quart Ice Cream Recipes
OLD FASHIONED VANILLA ICE CREAM
This is the recipe my Granny has used for as long as I can remember. My brothers, sister and I would get so excited when Pop-Pop would get the hand-crank ice cream maker out. We knew we were in for the best homemade ice cream ever. No idea where this originates from.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h45m
Yield 3 1/2 quarts
Number Of Ingredients 7
Steps:
- Add the first 3 ingredients to a saucepan.
- Over low heat, cook and stir constantly for 25-30 minutes or until the mixture gets thickened and will coat a spoon; cover and chill.
- Add in half-and-half and the remaining ingredients to the chilled mixture; stir to combine.
- Pour mixture into the container of an 5-quart electric ice cream maker (or hand-crank freezer for you die-hards).
- Freeze following the manufacturer's directions.
- Serve right away or transfer to an airtight container and freeze until firm.
CLASSIC CUSTARD ICE CREAM BASE
Rich, creamy and deeply satisfying, there is nothing better than a classic custard ice cream. Sometimes called French-style, this base incorporates eggs, which improve the texture and help prevent ice crystals from forming. This recipe for ice cream base may be churned on its own, but it is meant to have flavors added. See the chart here for flavor options and directions for incorporating them into the base recipe.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 45m
Yield 1 1/2 quarts
Number Of Ingredients 6
Steps:
- In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Stirring constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers' instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
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