How to make home made Ice cream?

HOMEMADE STRAWBERRY ICE CREAM





3 cups nonfat dry milk powder


6 tablespoons butter, melted


1 cup boiling water


24 packages Sweet 'n Low sweetener, or Equal


1 small pkg vanilla pudding mix, Nutrasweet


4 cans sugar-free strawberry soft drink


16 ounces frozen strawberries, sliced*


3 cups skim milk, (or 4 cups)





Blend dry milk powder, butter, water and Equal in blender. Pour into ice cream freezer container. Slowly stir in pudding. Mix well. Slowly mix in soft drink and strawberries. Add milk to fill line. Freeze.


Serving Size: 32.How to make home made Ice cream?
1. ICE CREAM IN A BAGGIE:





Put in a sandwich-size Zip-Loc bag and ';zip'; closed: 1 tablespoon sugar 1/2 cup milk or half %26amp; half 1/4 teaspoon vanilla





Put in a gallon-size Zip-Loc bag and zip closed: 2 T. rock salt (baking aisle in grocery) the filled and zipped sandwich bag from above ice cubes to fill bag about 3/4 full Shake and roll filled bag over and over until frozen (about 15-20 min.) YUMMY!!





As the ice melts it does leak a little so do outsideHow to make home made Ice cream?
Creamy Vanilla Ice Cream


INGREDIENTS


2 eggs


1 cup sugar


1/4 teaspoon salt


2 1/2 cups whipping cream


2 cups half-and-half cream


2 1/4 teaspoons vanilla extract


DIRECTIONS


In a heavy saucepan, combine the first five ingredients. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches at least 160 degrees F. Remove from the heat; cool quickly by setting pan in ice and stirring the mixture. Cover and refrigerate overnight or freeze immediately. When ready to freeze, pour custard and vanilla into the cylinder of an ice cream freezer. Freeze according to the manufacturer's directions.


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Easy Chocolate Ice Cream


INGREDIENTS


1 (14 ounce) can sweetened condensed milk


2/3 cup chocolate syrup


2 cups heavy cream


DIRECTIONS


Line a 9x5 inch loaf pan with aluminum foil. In a large bowl, stir together condensed milk and chocolate syrup until color is even. In a separate bowl, whip cream until stiff peaks form. Fold cream into chocolate mixture and pour all into prepared pan. Cover and freeze 6 hours, until firm.


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Five Minute Ice Cream


INGREDIENTS


1 (10 ounce) package frozen sliced strawberries


1/2 cup sugar


2/3 cup heavy cream


DIRECTIONS


Combine the frozen strawberries and sugar in a food processor or blender. Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Serve immediately, or freeze for up to one week


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Easy Cocoa Ice Cream





INGREDIENTS


1 (14 ounce) can sweetened condensed milk


1/3 cup HERSHEY庐'S Cocoa Powder


2 cups heavy cream


1 cup light cream


1 tablespoon vanilla extract


DIRECTIONS


In medium saucepan, stir together sweetened condensed milk and cocoa. Cook over low heat, stirring constantly, until mixture is smooth and slightly thickened, about 10 minutes. Remove from heat; cool slightly.


Gradually add whipping cream, light cream and vanilla, beating with whisk until well blended; refrigerate until cold.


Place in ice cream freezer container. Freeze according to manufacturer's instructions


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Instant Strawberry Ice Cream





INGREDIENTS


24 ounces frozen sweetened strawberries, cut into large chunks


1/2 cup sugar, plus


1 tablespoon sugar


1 1/2 cups heavy cream


DIRECTIONS


Place berries in blender. Whisk sugar into cream. With blender going, slowly add cream through opening in lid, stopping to stir the mixture 3 or 4 times so the ice cream is smooth, with small bits of berries.


Transfer to shallow pan and freeze to a scoopable texture, about 2 hours. Garnish with fresh strawberries, if you like