Pitchy wrote: ↑Sun Apr 16, 2017 12:38 pm
earlmck, around here all ya can buy is low fat and we don`t care for it much.
If ya make a lot sounds like ya got a plan.
I don't understand "home-made ice cream" as a nostalgia thing, so I was passing along my "plan" as you call it Pitchy. While I'm at it I'll include the wife's recipe which doesn't need eggs or cooking or any of that nuisance stuff. This is for our 6-qt freezer, so cut down if you use a smaller one...
1 qt half/half
1 qt. whipping cream
1/2 cup sugar (boss uses a bit less -- calls it a "scant half cup"
2 Tbsp vanilla extract
1 tsp. almond extract (if desired)
1 small package Jello instant vanilla pudding mix
Whole milk (it'll take a bit over half a gallon)
Put about quart to quart and a half of the milk in mixing bowl, add pudding, sugar, and the extracts and mix until sugar is all dissolved. Pour into ice cream canister and add in the half/half and creams (we have cut this down to a pint of the whipping cream these days but we like it best with the two...) and then top off with the milk to the "fill" line on the canister. Swish around with the paddle and taste test. I usually have her put in a little extra vanilla at this point (a ritual in our family). If I open the cream cartons for her this mix-up takes the girl about 4 minutes. Get this turning and then put in the ice/salt. Generally takes around 20 minutes to freeze with our freezer.
I'm a chocoholic so I eat half a bowl as vanilla and then pour on some chocolate syrup for the last. Girl adds amaretto or kahlua along with her chocolate. We end up with 10 to 15 of the little containers to freeze for later use depending on whether we had some grandkids around when this was getting mixed up. When we get down to the last of these we just run a new batch. Have to keep consumption to the moderate rate because as many of you have also discovered when you get past 65 you only need about 300 calories a day to "maintain" and everything else goes toward belly fat...