When you feel like ice cream, make it at home, don't rush to buy it! Making ice cream is easy, and it can be a great time to share with your children. Read on to find out how to prepare a base with whipping cream (with a fat percentage of 35%) or custard, and then add flavorings and ingredients according to your tastes. In this article, you will also find instructions on how to make ice cream without an ice cream maker.
Steps
Method 1 of 5: Making Ice Cream without Ice Cream Maker
Step 1. Make a custard-based ice cream to the taste of your choice
If you don't have an ice cream maker, you can store ice cream in the freezer. Starting with a custard base will help you get a smooth and creamy final product. If, on the other hand, you use whipping cream-based ice cream, the final result will have a firmer consistency once it comes out of the freezer: it will be harder and less creamy.
Freeze it in the Freezer
Step 1. Freeze the ice cream in the freezer
Simply pour it into a deep freezer-safe container and store it inside. Every 45 minutes, open it and vigorously flip the ice cream. This will help it freeze slowly and get a soft, creamy texture, not a solid block of ice. Keep stirring the ice cream every 45 minutes until it is completely frozen. This method takes 4-5 hours.
- If you like a softer ice cream, you can eat it as soon as it reaches the consistency of your choice.
- For a more traditional style ice cream, let it freeze in the freezer overnight after mixing it one last time. The next day, it will have a consistency similar to that sold in an ice cream parlor.
Use a Freezer Bag
Step 1. Pour the custard ice cream into a 1 liter bag
Make sure it's strong and airtight.
Step 2. Fill a larger bag with ice and salt
Take about 2 liters of ice, crushed if possible, and place it in a bag with a capacity of 4 liters. Add rock salt or coarse salt. Ideally, about half of the bag should be filled with ice, the other half with rock salt.
Step 3. Seal the 1L bag and place it in the 4L bag
Make sure they stay sealed. Don't let the content mix. If the bags don't close properly, seal the top of both yourself to make sure they don't open as you slam them.
If you want, you can use 2 jars instead of 2 freezer bags to try this method. Take 2 jars of coffee of different sizes and fill the smaller one with the ice cream base. Fill the larger one with ice and salt. Put the smaller one inside. Make sure they both have airtight lids
Step 4. Beat the bowls
Shake them gently, massage them and beat them for about 15-20 minutes. During this time, the contents of the 1 liter bag should begin to thicken and turn into ice cream. It is important to mix the contents of the inner bag, but you must not do it in such a vigorous way that the bag will burst or be cut by ice. Using double bags should prevent this problem.
- If your hands get unbearably cold, use a towel or old t-shirt to grab the bags as you massage them. The envelopes will be quite cold and may become slippery as condensation builds up.
- If you don't have a towel or similar cloth available, you may want to use gloves to massage the contents as you grab the top of the outer bag.
Step 5. Once the ice cream is ready, take it out of the bag and serve it
Freeze the Ice Cream in a Pan
Step 1. Fill a large pot with ice and rock salt
These are the 2 ingredients you need to prepare ice cream as it was done in the past. In fact, before the invention of modern refrigeration systems, this was how ice cream was usually made. Chunks of ice taken from lakes and other bodies of water were used. The crank ice cream makers are a variant of the sorbetière, or the sorbet maker, a French adaptation of this method.
Step 2. Pour the ice cream base into a bowl
Use a custard base and choose your favorite flavors.
Step 3. Insert the bowl into the pot, filled with ice and salt
Make sure the ice and salt mixture does not overflow from the edges or end up in the bowl.
Step 4. Thoroughly mix the ingredients in the pot
The salty, ice-cold water will absorb heat from the mixture, bringing it below the freezing point of the water and turning the mix into ice cream. It is important to mix as thoroughly as possible to prevent ice crystals from forming. If you can, use a whisk or, better yet, an electric hand mixer.
This method of freezing ice cream could take several hours, and the result will never be comparable to products available on the market
Step 5. Remove the ice cream from the bowl and serve
Method 2 of 5: Make a Whipping Cream-based Ice Cream
Step 1. Prepare the base
It's easy to make a large assortment of different flavored ice creams from a good vanilla base. Ice cream made with whipping cream is slightly firmer and lighter than custard based ice cream. This recipe will allow you to make ¼ of ice cream, so if you want more, double the doses. Mix the following ingredients in a pan:
- 470 g of whipping cream.
- 250 ml of whole milk.
- 135 g of sugar.
- 1 teaspoon of vanilla extract.
- Optional: Add 55g of cocoa powder to make the chocolate ice cream.
Step 2. Heat the ingredients until the sugar has dissolved
Let the ingredients heat up in a skillet over medium heat. Stir constantly until the sugar has dissolved completely.
Step 3. Let the mix cool in the refrigerator
Pour the base into a bowl, cover it and place it in the refrigerator for 1-2 hours.
Step 4. Freeze the ice cream using an ice cream maker
Once the base has cooled, pour it into an ice cream maker and put it into operation following the instructions in the manual. Depending on the type of machine you use, the freezing process could take at least an hour.
Step 5. Add the other ingredients
Once the ice cream is partially frozen, add your favorite ingredients to flavor it. A vanilla-based ice cream pairs perfectly with almost any type of fruit, candy or dried fruit. Add a cup (or more, depending on your taste) of one or more of the following ingredients:
- Slices of strawberries.
- Chopped cherries.
- Chopped peaches.
- Chopped chocolate bar.
- Another type of chopped bar.
- Caramel drops.
- Grated and toasted coconut.
- Peanut butter.
- Caramelized pecans.
- Chopped pistachios.
Step 6. Finish freezing the ice cream
Turn the ice cream maker back on to finish the process, then put the ice cream in the freezer for about 3 hours to thicken. Once it has taken on a thick and creamy consistency, you can savor it.
Method 3 of 5: Make a Custard-based Ice Cream
Step 1. Prepare the base
A custard-based ice cream requires the use of egg yolks. It's creamier and has a richer flavor than whipping cream (although you'll use both ingredients in this case). This base allows you to obtain an ice cream more similar to the artisan one, and whatever flavor you choose, the flavor is delicious. To prepare it, beat the following ingredients in a bowl:
- 4 egg yolks.
- 100 g of sugar.
- Optional: add 55g of cocoa powder to make a chocolate ice cream.
Step 2. Simmer 250ml of milk
Don't bring it to a boil, just let it cook over medium heat until bubbles form on the edges.
Step 3. Mix the warm milk with the egg mixture
Use a metal whisk to whisk steadily as you slowly pour the milk into the egg mix. If you pour too quickly, you risk finding yourself with scrambled eggs!
Step 4. Pour the mixture back into the pan and heat it
Turn it constantly over low heat until the mixture has thickened. Pay attention: when you pick it up from the pan with a spoon and lift it, it should line the bottom of the cutlery. It should take about 8-10 minutes to thicken. If you check the temperature with a thermometer, it should be 75-80 ° C. This thickened compound is none other than custard.
The mixture shouldn't boil. If it reaches a boiling state, clots and lumps will form. If so, pour it into a blender to recover a smooth consistency
Step 5. Let the custard cool
Pour it into a bowl, cover it, and let it cool in the refrigerator. It should be completely cold.
Step 6. Add 250g of whipping cream and other ingredients
Finish preparing the base by adding 250 g of whipping cream and mixing the mixture well. At this point, the base will be ready to be poured into the ice cream maker. Before freezing, add a cup or more of any of the following ingredients:
- 2 teaspoons of vanilla extract.
- 1 teaspoon of almond extract.
- ½ teaspoon of mint extract (for making mint and chocolate chip ice cream).
- Slices of strawberries, cherries, plums or peaches.
- Chopped chocolate or other type of bar.
- Caramel drops.
- Grated and toasted coconut.
- Peanut or almond butter.
- Caramelized pecans.
- Chopped pistachios.
Step 7. Freeze the ice cream in an ice cream maker
Pour the cold mixture into the ice cream maker and let it freeze following the instructions in the manual.
Method 4 of 5: Use an Ice Cream Ball
Step 1. Buy a ball specially designed for making ice cream
It is a commercially available product that allows you to mix ice cream inside a specific sphere with 2 chambers.
Step 2. Prepare the sphere for freezing
Fill the ice compartment with ice and add ½ cup of rock salt (if using the larger sphere, ¾ of a cup). Close by hand.
- Classic ice cubes will hardly fit. You will need some crushed ice.
- You will likely need at least an amount equal to the contents of 10 trays of ice.
Step 3. Pour the mixture into the special compartment with a metal cylinder
Leave 2.5cm free space at the top, as the ice cream will expand, and close by hand.
Step 4. Bang the ball, roll it and move it from side to side for about 10-15 minutes
It will get heavier than you think.
Step 5. Check the ice cream
Open the section containing the ice cream using the special plastic device that was supplied with the sphere. If it is still soft and liquid, scrape the sides of the cylinder with a plastic or wooden spoon (metal will damage it). Close the lid by hand. Continue shaking the ball for another 5-10 minutes.
Since the chamber is narrow and deep, turning the ice cream may be difficult. If necessary, use the wooden handle of a spoon or spatula
Step 6. Check the ice section
Make sure you have enough ice to freeze the ice cream. Open the lid with the special plastic device. If necessary, remove some water and add more ice, as well as 1/3 cup of rock salt. Close the lid by hand.
Step 7. Remove the ice cream from the sphere using a spoon
Once it has the consistency of your choice, remove it from the sphere with a spoon and eat it.
- When you take the ice cream out of the sphere, be careful not to let it get on the raised decorative parts and narrow crevices. It can be very difficult to clean them later, especially if you use chocolate chips.
- Ice cream tends to be thick in the center and solid on the edges.
Method 5 of 5: Making Ice Cream with Milk and Sugar
Step 1. Take half a cup of whole milk, 1 tablespoon of sugar and / or a few drops of vanilla
Mix everything in a resealable bag and then close it.
Step 2. Take six cups of ice and place them in a large zippered bag
Add a tablespoon of salt.
Step 3. Put the bag inside the bag, then close it
Make sure the bag is well surrounded by ice.
Step 4. Get some bags and a towel
Wrap the resealable bag and shake it well.
Step 5. When the contents of the bag harden, take it out and put it in the freezer
Check it every quarter of an hour or you risk finding yourself with a large cube of milk.
Step 6. Take it out and devour it
Advice
- If you prefer low-calorie, not-so-rich ice cream, use an artificial sweetener instead of sugar. You can also experiment with other types of milk.
- If you can, use larger salt crystals, such as rock salt. This type of salt takes longer to dissolve in the water around the ice, which promotes more even cooling of the ice cream.
- If you have several guests, prepare several liters of the base mixture and divide it into bags, do not let every single child make the mix themselves (it will create a lot of confusion).
- Make sure you don't touch the ice and salt directly - you risk burning your hand.
- Be sure to put on gloves or other protective items as you whisk or pour the mixture.
- The flavor combinations are practically unlimited. Chocolate syrup is an essential ingredient. Also, add your favorite fresh or dried fruit! The various aromatic extracts available in the supermarket, in the cake ingredients department, can make you get more exotic variations. Try mixing mint extract with chocolate, or add small chocolate chips.
- If you're using blueberries, chop them first. Whole blueberries can turn into pebbles, they won't blend well with ice cream.
- If you teach chemistry in a high school, ask students to relate the process of making ice cream to colligative properties.
- When using a food processor with a removable bowl, leave it in the freezer overnight. Once out of the freezer, use it right away so you can make the mixture while it's still cold. This method allows you to reduce the ice crystals and obtain a creamier ice cream.
