"Dee.Dee" > wrote in message
...
>
> "Wayne Boatwright" > wrote in message
> 3.184...
>> Oh pshaw, on Sun 16 Dec 2007 12:32:06p, Dee.Dee meant to say...
>>
>>>
>>> "Default User" > wrote in message
>>> ...
>>>> Christine Dabney wrote:
>>>>
>>>>> On Sun, 16 Dec 2007 09:23:26 -0500, "Edwin Pawlowski" >
>>>>> wrote:
>>>>>
>>>>>
>>>>> Why pay $4.99
>>>>> > for a container of ice cream when I can buy it on sale for $1.99?
>>>>
>>>>> Or you can get the ingredients for it, and make some of the best ice
>>>>> cream that you have ever had, in amazing flavors and combinations, for
>>>>> not more than you pay for the cheaper brands. And the quality is much
>>>>> better.
>>>>>
>>>>
>>>> That's not been my experience. Homemade ice cream is great, but the
>>>> ingredients are expensive. Heavy cream runs about 4$ a quart (more if
>>>> bought in smaller containers), vanilla is very expensive. You're paying
>>>> retail for all the ingredients.
>>>>
>>>>
>>>>
>>>>
>>>> Brian
>>>
>>>
>>>
>>> Here's what 1-1/2 qt ice cream will cost me -- mind you this is an
>>> estimate. I have not estimated electricity and heated water and soap to
>>> wash the pan. And of course, some will say 'gas money to get the milk.'
>>>
>>> 1-1/2 cups cream and 1-1/2 cups milk out of a gallon jug of raw milk I
>>> pay $5 for. So three cups out of the gallon is at most $1.25.
>>> Vanilla -- who knows -- I get the best I can get at Costco. 1 teaspoon
>>> is all I use = at most $.25??
>>> If I use 6 eggs that I pay $2.50 a dozen for -- there is $1.25. 4 or 5
>>> eggs would most likely do for most people.
>>>
>>> so at most, that's $2.75 for what makes about a quart of the best
>>> doggone ice cream I can buy. Vanilla, that is.
>>>
>>>
>>> Dee Dee
>>>
>>>
>>>
>>
>> And you exact recipe is (including all the eggs)?
>>
>> --
>> Wayne Boatwright
>
>
> My own recipe, using some instructions from Alton Brown's program.
>
> 2 cups cream
>
> 1 cup left-over milk
>
> 6 large egg yolks Used 6 farm egg yolks
>
> ¾ sugar organic sugar
>
> 1-1/4 teaspoon vanilla
>
>
>
>
> PUT METAL BOWL IN FREEZER.
>
>
>
> Place the left-over milk and the heavy cream into a medium saucepan, over
> medium heat. Bring the cream mixture just to a barely bubblage, while
> stirring occasionally. This temperature will register @ 175-180º, which
> will take about 15 minutes at the 3.5 setting. Then remove from the heat.
>
>
>
> In a medium mixing bowl whisk the egg yolks until they are light and
> creamy and light in color. Slowly add the sugar and whisk vigorously to
> combine. When completely beaten/combined, it will fall off the whisk into
> a long ribbon.
>
>
>
> Temper (put small amounts of) the cream mixture into the eggs-and- sugar
> mixture by gradually adding small amounts of cream, until about a third of
> the cream has been added.
>
> JUST MIX - DON'T BEAT.
>
>
>
> Then add the remainder of the cream into the egg-and-sugar mixture,
>
> Then return the entire mixture to the saucepan
>
> and place over LOW heat - 3.5 on setting.
>
>
>
> Continue to cook on LOW heat, stirring frequently, until the mixture
> thickens slightly and coats the back of a spoon and reaches 170 to 175
> degrees F. Then do the Nappe test (thinly coating the back of a spoon,
> then running your finger down the middle, and the streak of mixture should
> not close.
>
>
>
> Pour the mixture into a chilled metal bowl and allow to sit at room
> temperature for 30 minutes. Stir in the vanilla extract.
>
>
>
> Place the mixture into an uncovered sealable container and put in the
> refrigerator. Once it is cool enough not to form condensation on the lid
> (when it that?) cover and store for 4 to 8 hours in the downstairs
> refrigerator or until the temperature reaches 40 degrees F or below.
>
>
>
>
>
> Pour into an ice cream maker and process according to the manufacturer's
> directions. This should take approximately 25 to 35 minutes. Serve as is
> for soft serve or freeze for another 3 to 4 hours to allow the ice cream
> to harden.
>
>


Sorry about the 2 cups and 1 cups above when I said that my cost was based
on 1-1/2 to 1-1/2. I have played with this combination and have tried many
variations.
I prefer 1-1/2 cups cream and 1-1/2 cups whole milk. The rest remains, but
use 4-5 eggs if you prefer.

To me this is a recipe that is totally adjustable.
Dee Dee