Needing home made ice cream recipes
#2
This is the recipe I use:
It is from the booklet that came with my ice cream attachment for the Kitchen-aid stand mixer. It is yummy!
http://www.myrecipes.com/recipe/fren...ce-cream/print
It is from the booklet that came with my ice cream attachment for the Kitchen-aid stand mixer. It is yummy!
http://www.myrecipes.com/recipe/fren...ce-cream/print
#5
Super Member
Join Date: Mar 2010
Location: north Alabama
Posts: 1,907
I followed a recipe from a friend, except I made mine low-fat, and used Splenda, so my diabetic family can eat it.....with small portions at a time.
Fat free, Sugar free Ice Cream recipe(so good, you can't tell it's not made with all the real ingredients!)
1 (14-oz) can Eagle Brand fat-free Condensed milk
1 2/3 cup Splenda
1 large container of fat-free Cool Whip
1 Teaspoon Vanilla extract
4 cups of milk
*Optional -- 2 - 4 cups of fresh fruit
*Optional -- 1 can low-fat Evaporated Milk
In large bowl, combine all ingredients except milk. Mix well.
Add the pureed or mashed fruit (peaches, strawberries, etc.) & a few drops food coloring if desired.
Pour into freezer well, and add enough milk to fill the can. Freeze according to directions
Fat free, Sugar free Ice Cream recipe(so good, you can't tell it's not made with all the real ingredients!)
1 (14-oz) can Eagle Brand fat-free Condensed milk
1 2/3 cup Splenda
1 large container of fat-free Cool Whip
1 Teaspoon Vanilla extract
4 cups of milk
*Optional -- 2 - 4 cups of fresh fruit
*Optional -- 1 can low-fat Evaporated Milk
In large bowl, combine all ingredients except milk. Mix well.
Add the pureed or mashed fruit (peaches, strawberries, etc.) & a few drops food coloring if desired.
Pour into freezer well, and add enough milk to fill the can. Freeze according to directions
#6
Super Member
Join Date: Aug 2009
Location: Illinois
Posts: 1,821
Do an online search for White Mountain ice cream maker recipes. There are a lot there. I used to use a recipe that was from Pet Evaporated Milk. It was "low cal" but it also used raw eggs. By today's standards that's a no-no.
#8
Member
Join Date: Aug 2010
Posts: 91
#9
I followed a recipe from a friend, except I made mine low-fat, and used Splenda, so my diabetic family can eat it.....with small portions at a time.
Fat free, Sugar free Ice Cream recipe(so good, you can't tell it's not made with all the real ingredients!)
1 (14-oz) can Eagle Brand fat-free Condensed milk
1 2/3 cup Splenda
1 large container of fat-free Cool Whip
1 Teaspoon Vanilla extract
4 cups of milk
*Optional -- 2 - 4 cups of fresh fruit
*Optional -- 1 can low-fat Evaporated Milk
In large bowl, combine all ingredients except milk. Mix well.
Add the pureed or mashed fruit (peaches, strawberries, etc.) & a few drops food coloring if desired.
Pour into freezer well, and add enough milk to fill the can. Freeze according to directions
Fat free, Sugar free Ice Cream recipe(so good, you can't tell it's not made with all the real ingredients!)
1 (14-oz) can Eagle Brand fat-free Condensed milk
1 2/3 cup Splenda
1 large container of fat-free Cool Whip
1 Teaspoon Vanilla extract
4 cups of milk
*Optional -- 2 - 4 cups of fresh fruit
*Optional -- 1 can low-fat Evaporated Milk
In large bowl, combine all ingredients except milk. Mix well.
Add the pureed or mashed fruit (peaches, strawberries, etc.) & a few drops food coloring if desired.
Pour into freezer well, and add enough milk to fill the can. Freeze according to directions
Last edited by ptquilts; 07-01-2015 at 11:05 AM.
#10
Super Member
Join Date: Aug 2010
Location: Kansas City, Missouri
Posts: 1,040
This is a superpremium ice cream (butterfat =18%) which is so rich and so flavorful that you will probably agree it's the best ice cream you ever tasted.In a large mixing bowl whisk two eggs*, add 1 can of sweetened condensed milk and whisk together until thoroughly mixed. Then add 1/4 cup sugar, 1/4 cup brown sugar and again mix thoroughly. Don't pack the brown sugar into the measuring cup, let it stay loose just as it comes out of the box. Then add 1 pint of heavy whipping cream, 1 pint of half and half, 1/4 tsp salt and 2 1/2 tablespoons of real vanilla extract. For the very best results (who wants anything less?), let the mix chill in the refrigerator for about four hours which allows the mix to "age" before freezing according to the directions with your ice cream freezer..
*If you are concerned about the possibility of Salmonella from uncooked eggs, substitute an equivalent amount of Egg Beaters. Each recipe makes about 2 quarts of ice cream.
*If you are concerned about the possibility of Salmonella from uncooked eggs, substitute an equivalent amount of Egg Beaters. Each recipe makes about 2 quarts of ice cream.
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