how do you make ice cream without an ice cream maker?

Actually it is like making chocolate mousse but you freeze it, I have made it to see the results, I make many types even the Kulfi one the other person mentioned with out a machine, it does involve using a bit more sugar, a bit of gelatin and folding the whipped cream into your custard base, but it can be done, when serving you just take it out for 5-10 minute to soften then scoop it into dishes or cones

The key is to keep it moving to aerate it. Air in the mixure is the difference between soft and creamy ice cream and hard, solid ice milk.

Make any ice cream recipe you like, or just mix heavy cream with sugar and vanilla. Make sure the flavor is strong because frozen desserts dull the taste buds so even if it is quite powerful in it's liquid state remember the flavors will be less once it's frozen.

This is how we did it when I was a kid:

Get 2 coffee cans-- one of the big 30-something ounce ones and one of the small 10 ounce cans. Empty & clean them.

Put the small can inside the big can. Put ice cubes all around it. Pour about 1/2 cup of salt on the ice.

Pour the ice cream mixture into the small can. Cover and tape it shut with duct tape so it is sealed. Cover the big cofffee can and tape it.

Roll the can back and forth on the table with a friend. You'll need to do this for about an hour or so.

Remove the small can and put it in the fridge to finish up chilling.

Here's an easy one and no mess either!

Ice Cream in a Bag

Ingredients

* 2 tablespoons sugar

* 1 cup half and half

* 1/2 teaspoon vanilla extract

* 1/2 cup salt (The bigger the granules, the better. Kosher or rock salt works best, but table salt is fine.)

* Ice cubes (enough to fill each gallon-size bag about half full)

* 1 pint-size ziplock bag

* 1 gallon-size ziplock bag

Instructions

1. Combine the sugar, half and half, and vanilla extract in the pint-size bag and seal it tightly.

2. Place the salt and ice in the gallon-size bag, then place the sealed smaller bag inside as well. Seal the larger bag. Now shake the bags until the mixture hardens (about 5 minutes). Feel the small bag to determine when it's done.

3. Take the smaller bag out of the larger one, add mix-ins, and eat the ice cream right out of the bag. Easy cleanup too! Serves 1.

I don't know any recipes that I can think of, but I have seen on the food network channel where some of them make homemade ice cream that doesn't involve an ice cream maker.

You should check out their website and type in "vanilla ice cream" in the search engine.

Here you go!

2 cups heavy whipping cream

1 can (14-oz) sweetened condensed milk

1 tsp vanilla extract

Preparation:

With an electric mixer, beat the whipping cream until thickened into soft peaks (do not over mix). Add the sweetened condensed milk and extract and mix until thoroughly combined. Pour it all into a plastic container and freeze for at least 4 hours. Longer is even better.

You can try kulfi, which is very much like ice cream.

http://www.sweetadditions.net/food-drinks/kulfi-re...