I need a recipe of ice cream made without an ice cream maker.

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Nothing can compare with a cup of my morning Latte!\r\nhttp://www.800espresso.com/

Ingredients:\r\n\r\n? cup sugar\r\n? teaspoon salt \r\n1 cup milk \r\n3 beaten egg yolks \r\n1 tablespoon vanilla extract \r\n2 cups chilled whipping cream \r\nOptional: 2 cups fresh strawberries and extra ? cup sugar \r\n \r\n\r\nDirections:\r\nSet out all of the ingredients so everything is easily at hand. \r\n\r\nPut the sugar, salt, and milk into the top pan of a double boiler. The water in the bottom part of the double boiler will boil, and the temperature will never rise above the boiling point of water. This ensures that we don't overcook the mixture, even if we get distracted. \r\n\r\nStir the 3 beaten egg yolks into the milk and sugar. \r\n\r\nCook the mixture over boiling water until you can see bubbles forming around the edges of the mixture. \r\n\r\nThe mixture is done when it is somewhat thick, and coats the spoon. \r\n\r\nLet the mixture cool to room temperature. \r\n\r\nWhen the custard has cooled, stir in the vanilla extract and the heavy whipping cream. \r\n\r\nThe fun part is about to begin. This is where having a bunch of kids to help is really nice. \r\n\r\nPour a cup of the ice cream mixture into a plastic zip-lock sandwich bag. \r\n\r\nZip the bag closed, and put it into another sandwich bag for safety, and zip that one closed as well. \r\n\r\nFill a gallon size food storage zip-lock bag about one third full of ice cubes. Add a cup of salt (we used rock salt, but any kind will do). \r\n\r\nZip the large bag closed, and wrap it in a towel to keep fingers from getting too cold. \r\n\r\nMake a bag for everyone (this recipe will make enough for three or four servings, and you can double or quadruple the recipe if you are having a party). \r\n\r\nNow have each person squish the little bag around in the salt and ice, making sure that the ice contacts the little bag as much as possible, and that the little bag gets lots of kneading, to keep the ice crystals tiny, so the ice cream is very smooth. \r\n\r\nThe kneading stage takes 10 minutes. You can let the ice cream sit in the ice for another 5 minutes if you like harder ice cream, although continuing to knead it for the extra 5 minutes is also OK to do if you're having fun. \r\n\r\nYou will know the ice cream is done by feeling the mixture become a paste instead of a liquid. When you take the little bag out of the ice, wipe off the salt water, and then remove the outer bag carefully, so you don't get salt in the ice cream. The little bag will stand up in the bowl, because it is a frozen paste. \r\n\r\nYou can spoon the ice cream into a bowl if you like, or just eat it out of the bag. \r\n\r\nIf you like strawberry ice cream, mash 2 cups of strawberries with a half cup of sugar, and add a half cup to each small bag before closing it up and putting it in the ice.

It looks quite complicated... Not so easy to make ice cream with an ice cream maker \r\n\r\nBtw, it seems to me I read this recipe somewhere...

Actually this recipe allows you to make ice cream by hand in much less time than it usually takes with a home ice cream maker.

The Jubilee ice cream maker allows to make ice cream in just 20-40 minutes. Do you think it's a long time?

It's quite normal for ice cream maker.

If you want to make it your self and would like some thing different try this.\r\n\r\nCoffee Granita\r\n\r\nA granita is, essentially, an Italian ice ? coffee flavored, in this particular case. On the richness scale, it?s on the opposite end of the spectrum as ice cream since it contains no eggs or cream. A bit of sugar, yes, but in modest proportion. The method for making a granita is decidedly low tech: you simply stir the liquid periodically as it freezes, resulting in the granita?s granular texture; the word, by the way, comes from the Italian grana, meaning grainy. I like to serve this as is, in very small chilled bowls or cups, but it is frequently served with a dab of lightly sweetened whipped cream. Put a plate of biscotti on the table, fresh hot coffee too, and you have the perfect dessert for any Italian meal. \r\n\r\n2 cups very hot strong brewed coffee \r\n1/2 cup sugar \r\n1/2 teaspoon finely grated orange zest \r\n1/2 teaspoon vanilla extract \r\nLightly sweetened whipped cream, for garnish (optional)\r\n1. In a medium-size bowl, stir the hot coffee, sugar, and orange zest until the sugar dissolves. Cool. Stir in the vanilla.\r\n\r\n2. Transfer the liquid to a shallow bottomed bowl or square metal cake pan and place in the freezer. Wait about 30 to 40 minutes, until the sides start to freeze, then stir the mixture gently with a wooden spoon, especially around the edges.\r\n\r\n3. Put the granita back in the freezer and repeat the stirring every 20 to 30 minutes, until the mixture is grainy-frozen. Transfer to well-chilled bowls ? the chilled bowls are important, especially in summer, to prevent it from melting; in fact, chill your spoons too ? and serve, garnished with whipped cream if desired.\r\n\r\nMakes 5 to 6 servings

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Bob Tyndall\r\n\r\nBlackJava and GreenMountain Coffee\r\nOwners of Keurig Single Cup Coffee Brewers.

Thank you

__________________
Nothing can compare with a cup of my morning Latte!\r\nhttp://www.800espresso.com/