• Amy @ Finer Things

    posted on June 26, 2009 at 10:27 pm

    Mmmmm, homemade ice cream is a favorite in our house!

    This is my first visit to your blog, but it won't be my last. I'll be back to do some "no sugar" research. We need to cut it!

    [Reply]

  • Amy Green

    posted on June 26, 2009 at 10:35 pm

    Amy – Thanks for visiting & so glad that you find this helpful. Your site is a breath of fresh air. :) It's so nice to have a reminder about what's important.

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  • Denice

    posted on November 11, 2009 at 5:22 am

    Question, is it possible to reduce or eliminate the eggs and still have the ice cream turn out? I’m sensitive to eggs and am concerned that this will taste so good that I won’t be able to control myself and stay in my egg exposure limit.

    [Reply]

    Amy Reply:

    @Denice, Try using xanthan gum instead. That would be a good substitute. It might freeze a little harder so you’d need to set it out before digging in. You’ll still need to heat it, though, to dissolve the gelatin.

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  • Sarah

    posted on December 6, 2009 at 7:23 pm

    This looks great! We LOVE ice cream in our house and my whole family would love this. I’m a newbie though to making homemade ice cream this way. What does “Stir freeze according to manufactures directions.” mean?? Do I need to just run the chilled mixture through my ice cream maker?
    I noticed that you said on your last cooking day that you made this ahead of time. How do you store it? Do you make it all into ice cream right away and then freeze that? Thanks!!
    I really enjoy your site and all the wonderful recipes!

    [Reply]

    Amy Reply:

    @Sarah, Each ice cream maker comes with it’s own set of instructions. I use the ice cream maker attachment for my KitchenAid, so I follow the directions for that. It depends on your make and model.

    You have to chill the ice cream mix overnight and then stir-freeze it the next day. Then, I pack it into freezer safe mason jars or big plastic Gladware containers and put it in the freezer. If you have any other questions, come back and ask away.

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    Sarah Reply:

    Thanks Amy!! That is very helpful. I figured you mixed it up in an ice cream maker I just wanted to be sure I wasn’t going to mess something up. :) Thanks again!

    [Reply]

    Amy Reply:

    @Sarah, The great thing about ice cream is that it’s so hard to mess up – if you don’t get it right you can let it melt and add something to it, chill it, and freeze it again.

  • Andrea

    posted on November 22, 2010 at 11:10 am

    Amy-
    Hands down one of the best homemade vanilla ice creams I’ve ever made. It was so creamy and still very scoopable right out of the freezer, the color and texture were perfect!
    Thanks for this post!!!!

    [Reply]

  • Jeanette Iuzzolino

    posted on May 19, 2011 at 12:15 pm

    For the Vanilla extract when you say 2 T does that mean tablespoons?

    [Reply]

    Amy Reply:

    @Jeanette Iuzzolino, Yes. :)

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  • bella

    posted on August 10, 2011 at 4:01 pm

    I have made the ‘custard’ so far with almond milk and it developed a thin pudding like layer on the stove despite the stirring. It didn’t take long to develop the layer. Did I do something wrong? anyway it’s in the fridge chilling now, but i know there are lumps in it due to that top layer.

    Thanks Amy and I am really enjoying your blog/pictures and recipes!

    [Reply]

    Amy Reply:

    @bella, The recipe calls for real milk…I have never tried it with almond milk so I have no idea what to tell you.

    If you need to be dairy-free, check out my recipe page and look for the coconut milk ice cream. It’s easy and delish!

    So glad you’re enjoying my blog. Have fun experimenting!

    [Reply]

  • peuterey chaqueta de arabescos

    posted on December 12, 2013 at 8:51 pm

    Esta sección de la chaqueta, de verdad Mapache cuello ovo temperamento, sólida en apariencia, cremallera abajo adecuado diseño muy contornos, pluma es dobladillo elástico y los puños son, por lo que cualquier tipo de cuerpo MM puede usar.

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  • diane

    posted on May 18, 2014 at 6:37 pm

    Can you substitute stevia extract for the agave nectar? I am attempting to lower the carbs. I calculate your recipe above equals about 10.8 carbs per 1/2-cup serving.

    [Reply]

  • Mitigate Reputational Damage

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    [Reply]

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