What is summer without some homemade ice cream! We love this recipe and never make it without someone asking for the recipe!
2 envelopes of unflavored gelatin
1/2 cup cold water
4 cup whole milk
2 cup sugar ( I cut back the sugar to 1 1/2 and it was still great!)
2 tsp vanilla
1 tsp salt
3 cup whipping cream
Soak gelatin in cold water. Heat milk until hot but not boiling. Add gelatin, sugar, vanilla, and salt. Cool. Add cream. Chill in refrigerator for 5-6 hours. Freeze in ice cream maker. Makes one gallon.
Hey Gina, we love homemade ice cream and make it alot in the summertime too. :) I was wondering what the purpose of the unflavored gelatin was?? For thickening, perhaps?? My recipe is very similar to this with the exception of the gelatin.
ReplyDeleteThanks for posting it!
Lori -
ReplyDeleteI'm not sure what the reason for the gelatin is. I've never had bad homemade ice cream but this recipe is smoother then most. We also find that the leftovers freeze well without being grainy. But we don't often have leftovers!!! We really do think it resembles Dairy Queen ice cream! Let me know what you think!
Gina
how many grams/Tbl spoons is one envelope of gelatine?
ReplyDeleteAnonymous -
ReplyDeleteOne tablespoon of gelatin is equal to one envelope. As you have probably discovered, buying gelatin in bulk is much cheaper than those little envelopes!
Gina
Hi Lori
ReplyDeleteCan I ask whether the gelatine you use for this recipe is hydrolyzed (non-gelling) or non-hydrolyzed (gelling)?
Thank you.
Do you then mix it in the icecream in the ice creammaker or do you just store it in there?
ReplyDeleteSounds good and alot less money then other recepies.
God Bless
Thanks for all the Blessings!
Sharlene
Can you half this recipe to make half-a-gallon? Just wondering if any one has every tried it. I'm excited to make this very soon!
ReplyDeleteSharlene -
ReplyDeleteSorry I didn't answer your question sooner! The icecream is mixed in the freezer according to your icecream churns directions.
Gina
Angie -
ReplyDeleteI'm sure you could very easily halve this recipe. This recipe does freeze well after it is churned (unlike most homemade icecreams) If your churn is big enough, I'd just make the whole batch and enjoy it for the rest of the week - if it lasts that long!
Gina
how long do u soak the gelatin
ReplyDeletegelatin will actually help the icecream from melting right away.. its a trick used in most restaurants..
ReplyDeleteEven though it's winter time here in the North, we still eat ice cream. :)
ReplyDeleteThanks to having a couple Cuisinart ice cream churns, I can quickly make ice cream for our supper dessert.
I halved this recipe and it fit perfectly in the Cuisinart.
I substituted Grade B Maple Syrup for the sugar and it added a wonderful light buttery flavor in addition to the vanilla.
I like how it stays soft enough to easily scoop even after it's been in the freezer a while.
Thank you for this WONDERFUL recipe! I will use it often.
Even though it's winter time here in the North, we still eat ice cream. :)
ReplyDeleteThanks to having a couple Cuisinart ice cream churns, I can quickly make ice cream for our supper dessert.
I halved this recipe and it fit perfectly in the Cuisinart.
I substituted Grade B Maple Syrup for the sugar and it added a wonderful light buttery flavor in addition to the vanilla.
I like how it stays soft enough to easily scoop even after it's been in the freezer a while.
Thank you for this WONDERFUL recipe! I will use it often.