[net.cooks] Looking for an icecream recipe

welch@osu-eddie.UUCP (Arun Welch) (06/01/85)

I'm looking for a "generic" icecream recipe, or in other words one that is
basically unflavored, so that I can add my own flavoring (chocolate, mango,
watermelon, etc). I used to have one which had condensed milk and other 
such stuff in it, but it disappeared. Any recipes or pointer's to recipes
would be appreciated.
-- 
       
       Arun Welch
       Ohio State University
       ...!cbosgd!osu-eddie!welch

thomas@utah-gr.UUCP (Spencer W. Thomas) (06/05/85)

Here are some basic ice cream recipes I have used.  Quantities may be
varied to individual taste.

1.	1/2 heavy cream, 1/2 light cream or milk (depending on how
	creamy you want it).  Add flavoring and freeze.
	(One flavor I've used recently: 1c of strawberry puree to
	1qt of liquid.)

2.	2c milk, 2c heavy cream (or adjust as above), 4 - 5 egg yolks.
	Mix and heat in a double boiler (over barely simmering water),
	stirring constantly until it thickens.  Add vanilla (if making
	chocolate, add grated chocolate at this point).  Cover with
	plastic wrap (put the wrap right down on the top of the custard),
	and cool to room temperature (or below).  Add flavoring (unless
	already added above), and freeze.  This makes an extremely smooth
	ice cream.
	(I guess that some other flavorings can be added at the beginning -
	for example, when making coffee ice cream, substitute 1/2 c of VERY
	STRONG coffee for 1/2 c of milk.)

3.	Puree fruit (e.g., melon).  Add 1 to 1 sugar-water solution "to
	taste" (I would suggest probably 1c sugar + 1c water to 3c of fruit,
	but it varies with the fruit.)  Freeze.  (You will have to boil
	the sugar water to get it to dissolve.  Cool it before freezing.)
	Variation: add some mint leaves to the sugar water as it is cooling.
	Remove them before freezing.  Makes a nice Italian ice.
-- 
=Spencer   ({ihnp4,decvax}!utah-cs!thomas, thomas@utah-cs.ARPA)
	   "A pupil from whom nothing is ever demanded which he cannot do
	    never does all he can." -- John Stuart Mill

levy@ttrdc.UUCP (Daniel R. Levy) (06/07/85)

Whoops, caught a mistake in my recipe.  I should have said 1 quart, not 2.
Double the recipe to make 2 quarts (if your ice cream freezer is big enough).

D. Levy
AT&T Teletype Corp.