Ice Cream Makers Do you make it, or buy it?

I can say I'm more on a container person ha!ha!ha I was really fond of chocolate, buko salad, and fruit salad flavor here in my country and mostly we buy 1 galloon and we just put it on the freezer for a week. But given the chance to made it by myself wheew! that was a nice experiece to do and you can add more flavor and more expirement specially with the fruits combined. I really crave for ice cream as I post my respond to this discussion lol!!!

At extremely hot days, we'd raid ice cream shops to buy ouselves an ice cream treat. We have an ice cream maker at home too, and sometimes I use it to make cookies and cream ice creams, my all-time favorite. Here's my recipe: 3 egg yolks 2 cups milk 1 cup sugar 1 tsp vanilla 2 cups cream 10 Oreo cookies, crushed Beat yolks and mix in sugar. Warm up milk but not to a boil, then gradually add in egg mixture while stirring. Stir constantly until thick enough. Let it cool. In another container, whip cream, add in cooled custard mixture and vanilla. Let it cool in the refrigerator for a couple of hours. Then beat it in ice cream maker while gradually adding in cookies.

I buy vanilla fat free ice cream and add ingredients like pumpkin pie mix, nuts, and raisins. I don't make my own because I don't know how to make fat free versions (they typically have more chemicals to make them behave like normal ice cream). My favorite pre-made ice cream is the Celestial Seasonings Chai Latte with ginger cookies. It's yummy and relatively low fat (it's made with rice milk instead of cow's milk).

i prefer to buy it rather than to prepare it..but here are some recipes that are submitted by the users of allrecipes.com Strawberry Ice Cream SUBMITTED BY: Christy J. "This vibrant frozen dessert offers fresh berry flavor at its best." INGREDIENTS * 1 quart fresh strawberries, hulled * 1 1/2 cups heavy cream, divided * 3/4 cup white sugar * 3 egg yolks * 3 tablespoons light corn syrup DIRECTIONS 1. Place the berries into the container of a blender or food processor, and puree until smooth. Pour into a large bowl, and set aside. 2. Heat 1 1/4 cups of the cream in a saucepan over medium heat until it begins to bubble at the edge of the pan. In a large bowl, whisk together the sugar, egg yolks, remaining 1/4 cup cream, and corn syrup. Gradually pour the hot cream into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan, and heat until the mixture is thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow the mixture to boil. Strain custard into the berry puree through a sieve, mix, and refrigerate until chilled. 3. Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions. Vanilla Ice Cream VII SUBMITTED BY: Melissa "Cooked custard version flavored with a whole vanilla bean. This is a basic vanilla ice cream, anything can be added to it to change the flavor." INGREDIENTS * 1 quart heavy cream * 1 1/4 cups milk * 1 vanilla bean, split and scraped * 1 1/4 cups white sugar, divided * 10 egg yolks * 1 tablespoon vanilla extract DIRECTIONS 1. In a heavy saucepan over medium heat, combine cream and milk. Place vanilla bean and scrapings in pot, and sprinkle with half the white sugar. Allow to just come to a boil. 2. Meanwhile, whisk the egg yolks together with the remaining sugar and the vanilla extract in a bowl. When the cream is ready, pour a third of it into the egg mixture, and whisk. Pour egg mixture into remaining hot cream and return to the heat until mixture coats the back of a metal spoon. Do not boil. 3. Strain custard and chill until cold. Then pour into the canister of an ice cream maker and freeze according to manufacturer's instructions. Easy Chocolate Ice Cream SUBMITTED BY: Christine "Combine three ingredients and freeze -- what could be simpler? INGREDIENTS * 1 (14 ounce) can sweetened condensed milk * 2/3 cup chocolate syrup * 2 cups heavy cream DIRECTIONS 1. 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.