MY COOKBOOK

MY COOKBOOK
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29.1.10

HOMEMADE VANILLA ICE CREAM


…with my handy dandy Donvier

Homemade ice cream is denser and tends to freeze harder. Oh but it’s better for you! You have the quality control; there is no artificial content or preservatives in homemade ice cream. I have a small Donvier and make my ice cream with 1-1/2 cups of half and half. At the end of the recipe I included the 2 cup, 3 cup and 4 cup versions as well.

1-1/2 cups half and half
3/8 cups icing sugar
3/4 tsp pure vanilla

• Place the freezer bowl in a bag that completely encloses it; make sure there is as little air in the bag as possible.
• Then freeze the freezer bowl for at least 8 hours.
• Mix up the recipe ahead of time and chill it in the fridge.
• When the freezer bowl is ready pour the well chilled ice cream mixture in it.
• Turn the handle a few times and in 20 minutes you have ice cream.
• Scoop the ice cream into a container.
• Seal and transfer container to a freezer.
• Let the ice cream chill for several hours to firm up.


FOR LARGER ICE CREAM MAKERS:

2 cup version:
2 cups half and half
1/2 cup icing sugar
1 tsp pure vanilla

3 cup version:
3 cups half and half
3/4 cup icing sugar
1-1/2 tsp pure vanilla

4 cup version:
4 cups half and half
1 cup icing sugar
2 tsp pure vanilla

Truth about creams:

Heavy Cream 36%
Whipping Cream 30%
Table Cream18%
Half & Half 10%
 

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!

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