[pete]

Chrissie B,

Ice cream without an ice cream maker. Good for you, it is how I make mine.

Stirring should be every hour until all the crystals have dissapeared. Stirring only takes a very short time and wack it straight back into the freezer after. You will see when the crystal have gone. Once they have leave it till you need it.

Any probs message me.

Pete.

[Poolfield2]

Freeze sliced bananas, put in processor, add sugar to taste, some vanilla essence and some cream or buttermilk.   Blend until it is smooth for instant ice cream.

Are we talking single cream?

[pete]

Cream for ice cream is whipping cream. You are trying to make a custard which forms the basis of most ice creams.

Sorbet/gelato is a different kettle of fish.

Pete.

[maggiechrisfarmer]

so a little alcohol will keep it soft , got no problem with that , thanks .
thinking on a variation with bailys as i have  Christmas surplus
chrissie b

Another thing you can do (which is good if the alcohol is for kids or anyone who doesn't want alcohol) is to add glycerine.  It's about a tablespoon per 500ml of your ice cream mixture.  Just by the by, I also used to use it on my fishing line when match fishing in Jan/Feb to stop the water freezing on the line, so I know it works!

[Poolfield2]

Maggiechrisfarmer, you are such a welcome addition to this forum

[Val H]

Another thing you can do (which is good if the alcohol is for kids or anyone who doesn't want alcohol) is to add glycerine.  It's about a tablespoon per 500ml of your ice cream mixture.  Just by the by, I also used to use it on my fishing line when match fishing in Jan/Feb to stop the water freezing on the line, so I know it works!

I'd like to echo my welcome to you to the forum both as another cook and the fact that I lived on the "Rock" for over 3 years.

[chrissie B]

thanks for the hint , do you think corn syrup would work as i can get that here easily but the glycerine sounds good
Chrissie b