Best 6 Crank Freezer Ice Cream Recipes

THE BEST OLD-TIMEY HOMEMADE VANILLA ICE CREAM

Steps:

• Mix all ingredients except whole milk into a one gallon ice cream freezer.
• Add whole milk to reach the top of the fill line on the container.
• Swish the dasher a few times to combine the milk with other ingredients.
• Add crushed ice to the top of the bucket, sprinkling ice cream salt over the layers as you fill the bucket.
• As the ice melts, add more layers of ice and salt.
• Freezer until the freezer stalls and ice cream is ready.

VANILLA ICE CREAM

Steps:

• In a large saucepan, combine the sugar, flour and salt. Gradually add cream; stir until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly., Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in milk and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

DAD'S PEACH ICE CREAM

Steps:

• In a heavy saucepan, heat milk to 175°. Stir in sugar and salt until dissolved. Gradually stir a quarter of the hot mixture into eggs, mixing constantly. Return all to the saucepan, stirring constantly. Continue to cook and stir for 10-12 minutes or until a thermometer reads 160° and the mixture coats the back of a metal spoon. Remove from the heat; cool. Chill for at least 2 hours or overnight., In a large bowl, combine the cream, fruit, vanilla and almond extract if desired. Add the chilled milk mixture, stirring well., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Freeze according to manufacturer's instructions.

HOMEMADE ICE CREAM

Steps:

• Beat 6 eggs until thick using an electric mixer Gradually beat in 2 cups sugar.
• Beat on HIGH for AT LEAST 5 MINUTES-- don't cheat on the time.
• Stir in 1 quart of whipping cream and 2 tablespoons vanilla (use 1 pint cream for a less rich ice cream).
• Pour mixture into the pail.
• Add milk up to the fill line on the pail, about 1 1/2 inches from the top of the pail.
• Add paddle to the pail and put the lid on.
• Attach the handle piece and lock into place.
• Pack with ice and salt at the ratio of 8 parts ice to 1 part salt.
• You need quite a bit of ice to freeze well.
• Crank or freeze in an electric freezer until frozen.
• Remove from freezer and store in covered plastic containers.
• for 1 1/2 gallons use: 9 eggs, 3 cups sugar, 3 Tablespoons vanilla and 1 quart and 1 pint of whipping cream.

CHOCOLATE ICE CREAM

Steps:

• Pour into ice cream freezer and fill to top with milk.
• Add ice and ice cream salt around ice cream freezer and freeze until firm (you can tell when it's done,will be harder to crank ice cream freezer, or do it easy and use electric ice cream freezer) Makes 1 gallon (may add 1 pkg. instant chocolate pudding if a more chocolate taste is desired).

FROZEN CUSTARD FOR HAND-CRANK FREEZER

Steps:

• * You can substitute evaporated milk for part or all of the light cream. 1. Combine milk and sugar in a microwave-safe bowl. Microwave for 3 minutes on high or until hot. 2. Beat eggs, adding a bit of the hot milk mixture. Combine rest of hot milk mixture with the eggs. Beat with a rotary beater until blended well. Microwave for 5 minutes at medium temperature. 3. Beat WELL and continue cooking for 5-6 minutes longer, or until it comes to a boil and thickens. Then beat lightly. Cool COMPLETELY and add vanilla. 4. Prepare ice cream freezer according to manufacturers directions. Pour the cooked custard AND 2 cups light cream into freezer and freeze as directed. NOTES : This ice cream is safe because the egg yolks are cooked for this recipe. Variation: Omit the vanilla and add 2 cups chopped strawberries mixed with 1/4 cup sugar. Add this just before pouring into freezer. Recipe by: Jo Anne Merrill Posted to MC-Recipe Digest V1 #578 by Sherry Zeiss on Apr 19, 1997