I’m going to make coffee ice cream. (yum) I have a grinder and an espresso machine, so I can make nice strong coffee. But the ice cream recipes I’m seeing all call for freeze dried coffee. Why is that? Can’t I just use ground or liquid espresso?
p.s. Yes, you’re invited over for some when I’m done!

Here ya go, don’t do what I did use salt instead of sugar in the ice cream, IT NEVER FREEZES TRUST ME lol
1 tablespoon sugar
1/2 cup milk or half & half
1/4 teaspoon vanilla
6 tablespoons rock salt
1 pint-size plastic food storage bag (e.g., Ziploc)
1 gallon-size plastic food storage bag
Ice cubes
How to make it:
Fill the large bag half full of ice, and add the rock salt. Seal the bag.
Put milk, vanilla, and sugar into the small bag, and seal it.
Place the small bag inside the large one, and seal it again carefully.
Shake until the mixture is ice cream, which takes about 5 minutes.
Wipe off the top of the small bag, then open it carefully. Enjoy!
Tips:
A 1/2 cup milk will make about 1 scoop of ice cream, so double the recipe if you want more. But don’t increase the proportions more that that — a large amount might be too big for kids to pick-up because the ice itself is heavy.

Amazon has some pretty good deals, here is a link for kitchenaid ice cream makershttp://www.amazon.com/gp/redirect.html?i…

2 cups (480 ml) half-and-half
5 large egg yolks
2/3 cup (130 grams) granulated white sugar
1/2 vanilla bean or 1 1/2 teaspoons pure vanilla extract
Note: Half and Half cream is a mixture of cream and whole milk and contains 10 ½ – 12% butterfat.
In a small saucepan, over medium-high heat, bring the half-and-half and the vanilla bean (if using) to the scalding point (the milk begins to foam up). Remove from heat, take out the vanilla bean and scrape the seeds from the bean with the back of a knife, and mix the seeds back into the half-and-half.
Meanwhile in a stainless steel bowl beat the egg yolks and sugar until light and fluffy (about two minutes). You can do this with a wire whisk or I like to use a hand mixer. Gradually pour the scalding half-and-half into the whipped egg yolk mixture, making sure you keep whisking constantly so the eggs don’t curdle. If any lumps do form, strain the mixture first before heating.
Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F) (77 degrees C). The term ‘coat a spoon’ is a technique used mainly as a way to test when an egg-based custard or sauce is done. A spoon, usually wooden, is placed in the custard and, when the spoon is raised, the film of custard on the back of the spoon will stay in place even when you draw a line with your finger through the middle of the custard.
Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. At this point stir in the vanilla extract, if using. Cover and let cool to room temperature and then refrigerate the custard until it is completely cold (several hours but preferably overnight).
Transfer the cold custard to the chilled container of your ice cream machine and process according to the manufacturer’s instructions. Once made, transfer the ice cream to a chilled container and store in the freezer. If the ice cream becomes too hard place in the refrigerator for about 30 minutes before serving so it can soften
This is from joyofbaking.com I’ve never tried making icecream but if i did this is the recipe i’d use

Does anyone know how to make mcdonalds ice cream. I just bought a soft serve ice cream maker and i tried to make regular vanilla but it doesnt taste the same..
any ideas…

CARAMEL – PECAN ICE CREAM TOPPING
1 1/2 c. brown sugar
Dash salt
2/3 c. light corn syrup
1 (6 oz.) c. evaporated milk
1-1 1/2 cups chopped pecans (or walnuts)
Combine sugar, syrup and salt; bring to full rolling boil. Remove and cool slightly. Stir in evaporated milk and nuts.
Excellent as an ice cream topping. Top with a whipped cream flavored with a few drops of rum or vanilla Kahlua for an added treat.

I do have an ice-cream maker!

Go on ebay.co.uk

anything simple?

Is homemade ice cream as good as store bought?
I bought one of those ice cream makers, and followed the directions, but it did not come out as expected, certainly not as good as what I buy in the store. Am I missing something, or is it just not as good?