Easy ice-cream (without an ice-cream maker)

[Glyn]

Had an Ice-cream and butter day yesterday – I store up all the cream settled off from the daily drinking milk and separated for Parmesan making, until the freezer over the fridge is full then spend a day at the beater – butter is a messy job. I also find it harder to make it here than when we were in NZ. I can't work out if its the cow, the feed, the temperature or the just the age of the butter makers! Any tips would be appreciated.

Having enjoyed the ice-cream last night I thought I’d share my easy recipe with you. This ice-cream is so rich it doesn’t need to be mixed in any way after freezing as it never freezes rock hard.

Easy Ice-cream – (makes 4 liters)
6 eggs
1.5 cups sugar
3 Tbs warm water
900ml cream
1.5 tsp vanilla

Beat egg whites in a large bowl until peaks turn over, add half sugar and beat again.
Beat yolks and water in a small bowl until frothy.Add remaining sugar and beat until thick and light.
Whip cream in the container you will freeze the ice-cream in. Add vanilla, then fold the three mixtures together.
Cover and freeze.

[Heidi]

Serendipity...
I just broke our ice cream maker last weekend, and the recipes I could find for the non-icecream maker icecream all required going backwards and forwards and whipping it again and again in the freezer.... I tried but forgot it.
Thanks muchly.
Also, my paremesan fell apart the day after I made it, it was like the curds failed to knit together, any ideas what went wrong?
H.
PS- seeds arrived, will get mine to you shortly!

[Glyn]

Hi Heidi, I've only been making Parmesans since I got the separator going so I haven't got a lot of experience but I did find this answer on another site - hope it helps http://cheeseforum.org/forum/index.php/ ... l#msg33351
Its a good site for answers - there are a lot of serious cheeso's there.
My Parmesans are very small white bricks after a week I'm wondering how much harder they will get- at this rate I reckon they will be the death of my old cheese grater by the time they mature.
Glyn

[Hayhay]

I don;t use an ice-cream maker but just make sure I give the cream a really good whip to start with then leave it in freezer till frozen.

I've been making ice-cream by whipping together 600ml cream, a 400ml tin condensed milk and a teaspoon vanilla essence.

Today I tried whipping honey and cream together (in order to get away from the con.milk) and next time I'll need to gently heat before whipping in order to melt the honey through as it was a bit lumpy; but in terms of taste its fantastic! I figure one day (one day.....) when we've got our own cows and bees it can be completely homemade!

[Shadowgirlau]

Sounds very interesting girls, thanks for sharing these. pity I no longer have much taste as I love icecream'

Kathleen