Make Ice Cream Without An Ice Cream Maker – Here Are Four Easy Ways
While there is always one category of people who pick up usual hobbies like cooking, reading and gardening, this article is for those people who like unique hobbies like making ice cream. Yes, ice cream. Why? Because besides being an excellent dessert, making ice cream is a skill that will always come handy, right. No more running to the store for a new batch – plus you can always experiment with unique flavours that you might not always find in shops.
There’s a bit of a confidence curve when it comes to making ice cream. Not because it’s challenging to learn how, but because the idea of creating a base, adding flavours or mix-ins, and churning and freezing yours feels like a Major Project. Never fear, it’s a whole lot simpler than it might sound.
Ready to dive in? We’ve rounded up four ice cream recipes perfect for warmer days ahead—or, you know, any day at all.
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- Heavy cream, chilled – 2 cups
- Condensed milk, chilled 1 (14 ounces)
- Vanilla essence – 1/2 tsp
- In the bowl, whip the cream until stiff peaks are formed
- On low speed, add condensed milk, vanilla, and any other flavours that you wish to add
- Pour into sealable containers. Cover with plastic wrap first and then place the lid. We’ve rounded up 20 ice cream recipes perfect for warmer days ahead—or, you know, any day at all
- Freeze overnight or at least for 7 hours
- Serve as desired and keep the rest stored in the freezer
- Whole milk, chilled – 1 1/4 cups
- Sugar – 3/4 cup
- Heavy cream, chilled – 2 cups
- Vanilla extract – 1 tbsp
- Salt – 1/4 tsp
- With an electric beater, in a large bowl beat milk and sugar until the sugar dissolves
- Stir in vanilla essence, cream and salt. Mix well
- Place the mixture in the refrigerator for half an hour or until very cold
- Now place the mixture in a deep stainless steel dish and freeze for 45 minutes.
- Once you notice it freezing near the edges, remove from the freezer and stir vigorously. Place in the freezer once again
- Continue this process every 30 minutes, stirring well as it freezes
- It will start to get “ice creamy” consistency and freeze in a couple of hours
- Serve as required and store in the freezer
- Eight large egg yolks
- 1 cup of sugar
- Two teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 1 (12-ounce) cans of evaporated milk
- 2 cups heavy cream
- In a large bowl or stand mixer fitted with the whisk attachment, whisk egg yolks, sugar, vanilla, and salt until pale yellow and mixture fall off of whisk in thick ribbons, about 5 minutes. Set aside. Stirring constantly, heat evaporated milk in medium saucepan on stovetop until it comes to a simmer
- Slowly add hot milk to egg mixture, continually whisking, until fully incorporated. Transfer mixture back to pan and heat, constantly whisking, to 180°F (it should become thick and custardy). Do not overheat, or eggs will scramble. Chill mixture completely
- Whip 1 cup heavy cream with a whisk or in a stand mixer until doubled in volume. Add whipped cream to egg mixture and fold with whisk just until no lumps remain. Pour batter into ice cube trays and freeze for 4 hours, or until solid
- Combine frozen cubes of ice cream (use a spoon or a dull knife to remove them) and remaining heavy cream in a food processor and process until smooth, about 30 seconds, scraping down sides and breaking up lumps as necessary during the process
- Transfer mixture to quart container, and freeze for at least four more hours before serving
- Two extra-large eggs
- Four extra-large egg yolks
- 1/2 cup sugar+2 tbsp sugar
- 1/4 tsp salt
- One vanilla bean
- 1 cup heavy cream
- 1 tsp vanilla extract
- Start by setting up a double boiler (a heatproof bowl set over a pot with an inch of simmering water), and prepare an ice bath that the container can be set into later. Place the eggs, egg yolks, 1/2 cup sugar, and salt into the bowl. Split the vanilla bean down the middle and scrape out the seeds, and add those and the scraped vanilla bean to the pan as well
- Cook for about 10 minutes, frequently whisking so the egg doesn’t scramble** until the mixture reaches 160 degrees F on an instant-read thermometer. Immediately remove the custard and place it into the ice bath to cool, and remove the vanilla bean
- If you do happen to scramble some of the eggs, don’t worry. Just strain the custard through a fine-mesh sieve after it’s reached 160 and beat air back into it with a hand mixer
- In a medium bowl using a mixer, whip the heavy cream until a little frothy. Add in the 2 tbsp sugar and 1 tsp vanilla extract, and whisk to soft peaks
- Remove the egg custard from the ice bath, and add 1/3 of the whipped cream to it to lighten. Fold in the rest of the cream and pour into a container. Place plastic wrap directly on the surface of the custard, so a skin doesn’t form. Freeze immediately for 4-6 hours, depending on your freezer.
- Enjoy your homemade ice cream
Find more recipes here.