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Make Your Own Ice Cream at Home Without an Ice Cream Maker
Homemade ice cream creates special memories. In some ways, the taste is far superior to the taste of many commercially produced varieties.
Despite the economy, homemade ice cream is full of natural ingredients and these step-by-step instructions are very easy to make.
If you have an ice cream maker, just follow the manufacturer’s instructions and your ice cream or frozen yogurt is made. This article shows you how to make a delicious dessert by yourself and your electric mixer that does the churning instead.
Ice cream, whether store bought or homemade, falls into two categories:
1. A French-style custard that combines egg yolks or whole eggs. It’s more complicated to make but worth it for the rich, smooth flavor. It also takes a long time to dissolve.
2. Philadelphia-style containing no egg yolk. You just mix a few ingredients together and freeze them.
- A heavy sauce pan or double boiler
- A spatula or wooden spoon
- A hand holding an electric mixer
- A shallow freezer container with an airtight lid
- An ice cream scoop.
The basic recipe for Philadelphia-style vanilla ice cream
- 1 cup of milk
- 1 cup of sugar
- 1/4 teaspoon salt
- 1 cup half and half
- 1/2 teaspoon vanilla extract
- 2 cups of cooled whip cream
- 2 cups cookie or candy pieces for extra crunch
Prepare cookies or candies by breaking them into small pieces. Depending on the type, leave it in the wrapper or spread it between two pieces of wax proof paper and crush it lightly with a rolling pin, it works well. Set aside until needed.
Heat the milk by pouring it into a heavy pan or over a double boiler. Cook gently over medium-low heat until it reaches 175 degrees Fahrenheit or until it begins to brown around the edges. Then remove from the fire.
Add the sugar and salt to the scalded milk while still in the pan but off the stove and stir until completely dissolved.
Add half and half, vanilla and heavy cream, stirring until well combined.
Pour the mixture into a bowl and cool it as quickly as possible to below 64 degrees Fahrenheit by setting the bowl in a large bowl filled with ice water.
Once the mixture has cooled, cover it with plastic wrap and refrigerate properly for 24 hours, or at least 4 hours. Allowing the mixture to age makes it easier to beat and results in a smoother texture and more body.
When the aging/cooling time is over, remove the container from the refrigerator and shake its contents. Transfer to a freezer safe container, cover with an airtight lid and refrigerate for two hours.
Remove from the freezer and with a hand mixer beat the mixture, breaking up any ice crystals that form. Cover and refrigerate for another two hours.
Second, remove from the freezer and beat with a hand mixer. At this stage the mixture should be thick but still too soft to mash. If it’s not at this stage, put it back in the freezer.
Beat and when the ice cream is hard enough, carefully jump in the cookie / candy chunks without breaking them. If you add too early, they will all sink to the bottom of the mixture.
Make sure the container has room to expand, at least an inch between the top of the ice cream and the lid. Cover, place in the coldest part of your freezer and allow the ice cream to freeze. When it’s hard enough, take it out, serve it in bowls or cones and enjoy!
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