In article >,
Goomba > wrote:

> Melba's Jammin' wrote:
> > I have a chocolate custardy mix chilling in the fridge; will likely
> > freeze it tomorrow. I used that epicurious.com recipe I've adapted and
> > added 4 ounces of Ghirardelli bittersweet chocolate and two TJ
> > unsweetened baking chocolate wafers. It tastes pretty good.
>
> The local organic farmers market I've been ordering foods from has a
> dairy that offers "ice cream mix" that I've been curious about. When
> I've made ice cream (few times) I've made a custard first. Yet I get the
> impression I could just pour this stuff in, flavor it up a bit and churn
> and voila~! Is this common?? Have you ever used such a thing?? This is
> what they say about the item:
>
> > Enjoy homemade ice cream without all the intensive preparation! Mix made
> > with our milk
>
> and cream will come frozen, just thaw in the refrigerator. Then add mix
> and a flavoring or
>
> fruit of your choice (strawberry, peach, blueberry, blackberry, etc.)to
> your homemade
>
> ice cream maker. When it reaches a thick smooth consistency, enjoy!
> Perfect for summer
>
> parties or family nights!
>
> http://www.augusta.locallygrown.net/market/index/5682

You can make ice cream from milk, cream, sugar, in varying combinations
by just mixing it and freezing it, with various flavoring options.
Starting with a cooked custard base, however, improves the texture and
consistency dramatically, IME. I'm not an expert by any stretch, but
the uncooked ice cream is more "crumbly" when frozen hard and scooped.
The custard-base stuff is creamy. Without any funky ingredients.
--
Barb,
http://web.me.com/barbschaller July 27, 2011. Read it and weep.