anyone ever make ice cream with out a seperate cream

[ladyearth]

i am able to get DELICIOUS whole creamy milk now thank to a" herd share."
but all the receipes for real ice cream call for a seperate half and half or whipping cream ...plus the milk.
anyone ever had sucess with such ?
Also who made or makes the best ice cream maker "home " ice cream maker that is???
cause I have been buying that organic ice cream at Walmarts now "Humboldt"......
it runs close to $6 for 40 oz.. It is lots cheaper than....Hagen Daaz even on sale Its also pretty good
thanks all

 

[gyrafoam]

I always use a combination of milk/ half & half and /or cream. I have an old KAid and Oster both electric.
Density is an issue with home made. I usually have to let it sit at room temp. 15 min. or so to get the scoop through it. The store variety is pumped full of air so it scoops easier and the manufacturer maximizes profits.

 

[ea56]

If you are able to get fresh milk all you need to do in order to have cream is simply let the cream rise to the top of the bottle or container that holds the milk and skim it off with a spoon. When I was a teen our family got our milk fresh from the rancher next door. We brought over our own gallon jars and he filled them for 50 cents each, I was in charge of making the butter with the top cream. For heavy (whipping cream) use the top cream. For 1/2 &1/2 mix milk and top cream 50/50.

My grandma made excellent homemade ice cream in an old fashioned crank ice cream freezer. She used both milk and cream, plus egg yolks, sugar and flavoring ie., vanillia. She cooked the mixture on the stove like you would a custard, then cooled it before it was churned in the ice cream freezer.

For the best store bought I've found try Tillimook. Their Vanilla tastes much like my grandma's homemade. But I think Tillimook may not be available in Kentucky.
Eddie

 

[ladyearth]

yeah lots of cream on top. uhm the best part

but but how much would I have to save to make it.?from how many 1/2 gallons. I priced reg cream and its expensive and ULTRAPASTURIZED....
Hubby bought me some Ky milk ( pausterized but supp not homogenized.)....at WF while in the city at $4.50 and $3.50 bottle deposit. I only had him buy it for the neat glass bottle....
now I have two bottles.
I get my local milk in 1/2 gallon wide mouth canning jars.. for $2.50...Heavy and hard to pour... so that why I wanted the commercial glass bottles with a grip and plastic handle
I listened to a dr. on peoplepharmacy.com he said eat eggs and whole milk cheeses....I guess I will have to make my own..the subject was chlestrol and evil statins pros and cons
I did make goat milk cheese couple of times... wow lots of whey left.. but it was good.
I have been giving my feater babes a little milk when I remember. Read that old time farmers did that....
You know, I believe I dont have all the thick throat hacking with this new milk versus commercial kind.
anyone else feel the same way?
thanks all

 

[michaelman2]

A recipe without cream, only evaporated, condensed and whole

Yield:approximately 1 gallon

Ingredients

4 eggs  ( pasteurized liquid eggs may be more safe to use depending upon the source)
2 cups white sugar
2 (12-ounce) cans evaporated milk
1 (14-ounce) can sweetened condensed milk
1 tablespoon pure vanilla extract
Whole milk

Directions

With an electric mixer, cream eggs and sugar. Add evaporated milk, condensed milk, and vanilla. Beat well. Pour into an electric ice cream churn. Add whole milk to fill line. Insert dasher. Pack cooler 1/3 full with ice. Add a layer of rock salt. Repeat layering with ice and salt until full. Note: be careful not to overfill, spilling salt into the churn. When machine starts to labor or shut off, remove the dasher and drain water. Fill with more ice and salt. Cover with a towel and let harden.
* For fruit ice cream such as strawberry or peach: 2 cups sliced fresh fruit covered with 1 cup sugar. Add to mixture before whole milk, and mix well.

I love the taste of this recipe.  This was my grandmother's recipe.   I have seen others where the mixture is cooked in a double boiler and I would imagine this would work for the above recipe if eggs were worrisome.   

 

[mrb627]

In a pinch...

We used to make ice cream using pure half and half.
I'm sure a purest would balk at it, but as kids, we would devour it!

Malcolm

 

[vacerator]

I was raised on

primarily ice milk. It was less expensive, and healthier. Dairy Queen is ice milk.
So why can't you make ice milk at home?
Recently we discovered Rita's Italian custard and ices. I've had the root beer combination ice/custard, orange, and cinnamon roha or something. They were all delicious.

 

[ladyearth]

Heck I dont believe skim etc milk is healthier

heck, I listen to health program via internet radio.
all are saying whole fat is best.our brain esp needs good fats.
now cant vouch for commercial products. but the milk I been getting lately thru a HERD share is FABULOUS.
supposedly the reason (commercial) its unhealthy is the homogenation process (spelling?)
Yall know how hard it is to find whole fat yogurt.?In a grocery they so PUSH.... ZERO... fat kind.....
I have made it myself and will again soon with no added pectin, etc....or vile gelatin(made from hoofs,skin, bones ,ligaments etc)
also I try to buy veggie capsules vitamins too
as soon as this heat goes away....
Made it in a crock pot the yogurt and strain it to thicken like greek yogurt
just a saying yall..thanks for all the input

 

[vacerator]

You can't make

ice milk with skim milk. Possibly 2%. Whole milk is 3.25% milk fat. Heavy cream is 4% or more. Fat is all fat. 50 to 60 grams per day is an average intake. Unsaturated or not. Consuming more will result in higher cholesterol for some, but not everyone of course.

 

[washingpowder]

Technically you could make ice cream even with skim milk alone, but that would greatly affect the texture.

Fat and sugar act as emulsifiers to prevent crystal formation and regulate how hard the finished product will freeze.

While ice cream is lovely I find myself mostly making gelato, with the base of:
3 cups of milk
1 cup of double cream
1/4 cup cornstarch
1/3-1/2 cup of sugar and 1/4 cup dry marsala or 3tbsp vodka(depends on flavorings added).

Thicken the milk and sugar mixture, allow to come down to room temperature and refrigerate overnight. Whisk in alcohol and flavorings of choice. Process in an ice cream maker and transfer to a freezer for 3-4 hours to finish.

Skipping cream in favor of milk is possible but requires a bit more sugar and alcohol, and should also be implemented when using oily flavorings such as pistachio paste.

 

[michaelman2]

The recipe I listed above could use skim condensed and skim evaporated milk. There is no cream in the above recipe and it really is good.

 

[artcurus]

for Ice Cream makers, look up Richmond Cedar Works on Ebay. Much better than today.

 

[vacerator]

Some

low quality ice creams may indeed use low fat milk, so they add guar gum, and other stabilizers to simulate creamy texture.