Who doesn't love a bowl of rich, creamy ice cream? However, instead of buying a liter of ice cream in a store, you can prepare it at home and thus have control of all the ingredients, as well as let your creativity fly with the flavors. You can make a cream base that includes eggs or a Philadelphia-style base without eggs, although the most important decision is how you will whip it. An electric ice cream maker will greatly simplify things, although you can whisk by hand with the help of a spoon. You can also use a refrigerator container, plastic bags with ice and rock salt, or a food processor. Also, if the whipping process seems too laborious, you can use sweetened condensed milk to make an ice cream that does not need to be whipped. The possibilities are endless!
Cream ice cream base
- 3 cups (710 ml) whole milk
- 1 cup (200g) sugar
- 8 egg yolks
- a pinch of salt
- 1 teaspoon vanilla
Ice cream not whipped
- a 400 g (14 oz) can of sweetened condensed milk
- 2 teaspoons of pure vanilla extract
- a pinch of fine salt
- 2 cups (475 ml) cold heavy cream
Method 1 of 4: Make a Cream Ice Cream Base
Step 1. Bring the milk to a simmer
Pour 3 cups (710 ml) of whole milk into a medium saucepan and place it on the stove. Heat the milk at medium-high heat for about five minutes or until it starts to boil. As soon as you see bubbles forming on the surface, remove the pot from the stove and set it aside to cool.
This recipe will help you make a basic vanilla ice cream. If you want to make one with a specific flavor, you can add herbs like lavender, coffee beans, or even chocolate to the milk until they are submerged or melted.
Step 2. Combine the eggs, sugar, and salt
Add 8 egg yolks, a cup (200 g) of sugar, and a pinch of salt to a large bowl. Beat the ingredients until a thick paste forms.
Step 3. Chill the milk and pour it over the egg mixture
After the milk reaches room temperature (this may take about 10 minutes), pour it slowly and steadily over the egg mixture. Then stir the mixture gently until the milk is fully incorporated.
Step 4. Then transfer the mixture to a saucepan and cook until it reaches 170 ° F (77 ° C)
Once you have stirred the mixture well, transfer it to the pot and return it to the stove at medium-low heat. Make sure to stir the mixture into an "S" so that you can scrape the bottom of the pot and allow it to cook until it reaches 170 ° F (77 ° C).
- Use a candy or fry thermometer and check the temperature of the mixture.
- Another way to determine if the base has cooked long enough is to see if its consistency is thick enough to stick to the back of the spoon.
Step 5. Strain the mixture and add vanilla
Place a wire mesh strainer over a container placed inside a larger one filled with ice water. Strain the ice cream base by pouring it through the strainer into the smaller container to get rid of all the lumps. Then add a teaspoon of vanilla and stir well.
If you prefer, you can use a fresh vanilla bean in place of the extract. Cut the grain in half and score the seeds to blend them at the base
Step 6. Let the mixture cool for half an hour
Once you have completely mixed the ice cream base, cover the container with plastic wrap and leave it in an ice bath for 20 to 30 minutes. You can also put it in the refrigerator. Let it cool for about 3 hours or overnight.
Method 2 of 4: Mix the base with an electric ice cream maker
Step 1. Freeze the container overnight
The container where you placed the ice cream base must be totally cold so that the cooling liquid inside is in a solid state. Put the container in the freezer until completely frozen, which should take 10 to 22 hours.
If you think the container may be damaged by freezing, wrap it in a plastic bag before placing it in the freezer.
Step 2. Place the bowl on the machine and mixer arm
Once the container is completely frozen, remove it from the freezer and place it in the ice cream maker. Then, attach the mixer or mixer arm to begin the blending process.
- The bowl must be completely frozen. If it is not, the ice cream base will not freeze fast enough, resulting in ice crystals.
- How exactly you reassemble your ice cream maker will depend on the brand and how it is designed. Consult the instruction manual if necessary.
Step 3. Turn on the machine and add the frozen base
Keep in mind that the ice cream maker needs to be on before you add the base so that it will start churning immediately. Carefully pour the base into the machine and replace the lid.
Step 4. Let the ice cream process according to the manufacturer's directions
Check your machine's manual to find out how long the ice cream needs to be churned. In most cases, it will take 20-30 minutes to get it to the proper consistency.
If you want to add additional toppings like nuts, crumbled cookies, and caramel bits to your ice cream, also refer to the instruction manual. You will probably be advised to add them after you have finished whipping the ice cream
Step 5. Transfer the ice cream to a freezer-safe container and place it inside the container until it is solid
Once the ice cream maker is finished churning the ice cream, it will have a smooth consistency. If that's the texture you're looking for, you can eat it right away. Otherwise, pour it into a freezer-safe container, put a lid on it, and freeze for about 2 to 4 hours.
Make sure the container is airtight to prevent freeze damage to the ice cream
Method 3 of 4: Whisk the ice cream by hand
Step 1. Use a freezer-safe container
To make the ice cream, you will need a shallow, freezer-safe container. Before you begin preparing the base, place the container in the freezer for about 3-6 hours to cool it down.
For example, you can use a stainless steel tray that is approximately 13 x 9 inches (33 x 3 cm)
Step 2. Pour the base into the container and freeze it for half an hour
Once the container has frozen properly, transfer the ice cream base you made into it and cover it. Then put it back in the freezer for another 20 to 30 minutes so the ice cream starts to solidify.
One way to determine if the ice cream is ready for the next step is to check that the edges have started to freeze
Step 3. Remove the mixture from the freezer and beat it by hand
Once you've frozen the ice cream for a while, remove the container from the freezer. Next, use an electric mixer to mix the ice cream at medium speed. That way, you will disintegrate it, creating a creamy, smooth texture.
If you don't have an electric mixer, you can mix the ice cream by hand with a wooden spoon. This method will require more time and effort
Step 4. Refreeze the mixture and beat it for about two hours
After disintegrating the ice cream to a creamy texture, cover it again and place it in the freezer. Let it freeze for another 20 to 30 minutes and mix it again. Repeat this process three or four times until the ice cream is firm but creamy and smooth.
If you want to add crumbled cookies, brownies, or caramel to your ice cream, mix them by hand before you put the ice cream back in the freezer for the last time
Step 5. Place the ice cream in a freezer container until ready to serve
If you're not going to eat it right away, transfer the ice cream to an airtight, freezer-safe container. Store it in the freezer until you are ready to serve it.
It is recommended that you let the ice cream sit for 5 to 10 minutes before serving so that it is easier to serve
Method 4 of 4: Mixing Non-Churned Ice Cream
Step 1. Freeze a freezer-safe container
You will need a stainless steel loaf pan that measures 9 x 5 x 3 inches (23 x 13 x 8 cm). Leave it in the freezer for at least an hour.
The reason the container needs to be chilled is so the ice cream will freeze faster. If it doesn't freeze fast enough, ice crystals will form
Step 2. Combine the condensed milk, vanilla, and salt
Add a 14 oz (400 g) can of sweetened condensed milk, 2 teaspoons of pure vanilla extract, and a pinch of fine salt to a medium bowl. Then beat the ingredients until completely combined, then set the mixture aside.
Don't use plain condensed milk or the ice cream won't be sweet enough
Step 3. Beat the cream until stiff peaks form
Pour two cups (745 ml) of cold heavy cream into the bowl of an electric mixer and beat on medium-high speed until stiff peaks form, which should take about 5 minutes.
- For the best results, place the mixer in the refrigerator for about 15-20 minutes to cool.
- You can also use an electric hand mixer or whip the cream manually if you prefer.
Step 4. Add half of the cream to the condensed milk mixture
After whipping the cream, pour about half into the container where the condensed milk mixture is located. Use a rubber spatula to gently brush the whipped cream until it is incorporated.
Avoid mixing it too much or you will lose some of the air it has
Step 5. Pour the condensed milk mixture into the rest of the cream
After rinsing the condensed milk mixture with part of the whipped cream, transfer it to the container where the rest of the latter is located. Then mix them well.
- When incorporating the ingredients, scrape the bottom and sides of the bowl regularly.
- Make sure to incorporate the ingredients, not to beat them. This will help introduce more air into the ice cream, which will produce a lighter texture.
Step 6. Pour the mixture into the container and cover it
To transfer all of the ice cream mixture into the frozen container, use a rubber spatula. Next, cover the container with plastic wrap, making sure to form an airtight seal.
It is important to coat the container. If you don't, the ice cream could develop ice crystals on top. It could also absorb unpleasant odors from the refrigerator
Step 7. Freeze the mixture for a couple of hours and then add the additional ingredients
Put the container in the freezer and allow it to cool to a smooth consistency, which should take about two hours. If you want to add cookies, nuts, candy, or other ingredients, stir until fully incorporated.
Combine the mixes with the flavor of the ice cream. For example, nuts would taste amazing in a chocolate ice cream, but not so much in a mint one
Step 8. Freeze the ice cream to a serving consistency
Cover the container again and place it in the freezer. Let the ice cream freeze for another 3 hours or until it is solid and ready to serve.
- If you want to add additional ingredients to the ice cream, freeze them ahead of time. This is because unfrozen cookies, brownies, or caramels could fall apart when mixed with ice cream.
- In place of or in addition to the toppings, you can also serve the ice cream along with toppings such as caramel sauce.
- Vanilla ice cream is delicious, but don't be afraid to experiment with different flavors. Chocolate ice cream is easy to make, but you can also mix in fresh fruits (eg, strawberries) or flavored extracts (eg, mint).
- Once you've mastered ice cream making, you can test your culinary skills by making freeze-dried ice cream next time.
- You can also use avocado as a base and make avocado ice cream.