There is no easier way to prove that you are a capable person than making ice cream from scratch and without any special equipment. No matter how you make ice cream, the key is to keep the mixture moving. If you simply combine and freeze ice cream ingredients, the water in the mixture will form into ice crystals leaving you with something more like a brick of Popsicle. Churning, as the freezing begins, prevents the crystals from forming, keeping the water and the fat molecules evenly dispersed and the texture creamy.
There is nothing more satisfying than learning how to make ice cream at home and despite what you think, you don’t need an ice cream maker to prepare this tasty treat. A scoop or two is the perfect way to pass a hot afternoon outside and best of all, it is a crowd-pleasing dessert that does not involve heating up your kitchen, all you need is the right recipe for your ice cream and some few kitchen tools. Ice cream is one of my life’s simple pleasures, it is cool, custard-like sweetness and ability to pair with practically any ingredient, the best part, there is no crazy tricks or pricey gadgets involved. It just takes your freezer and a few hours of time.
There are many different ways to approach making ice cream at home without a machine, aside from the food processor. You can tackle anything from a simple blend and freeze method or a slightly more involved method of making ice cubes and pulverizing them in a food processor. The nice thing about each method is that they don’t rely on a machine you have at home and it doesn’t require purchasing that can take up valuable kitchen space. You can try a few methods and report back, try new seasonal flavours you are excited about and make homemade ice cream an accessible project for everyone.
Making ice cream at home is one of the easiest and most fun food activities for kids to help out with or they make on their own. The bag method is well suited for this purpose. On the other hand, if you are looking for to create a top-notch rich and creamy ice cream, create a custard base just as a professional ice cream maker would do. This ice cream is so incredibly smooth and creamy, if not told you would never ever know it was not churned in a machine. If you love ice cream as much as I do, you need to try this easy homemade ice cream recipe.
- 1 ½ cups of cream (Amul fresh cream or whipping cream or heavy cream)
- ¾ sugar
- 2 teaspoon of corn starch or custard powder
- ¾ cup full of fat milk
- 2 teaspoons of pure vanilla extract
This is a custard-based ice cream made with corn starch or cornflour, milk, sugar and cream. You can also use custard powder instead of cornflour. Any recipe that uses corn starch will surely have a flavour and taste of it unless there are a lot of additives added to it like in the commercial ones. You can use two to four tablespoon of condensed milk or milk powder to this to add flavour and subside the dominating taste of corn starch, is highly recommended for you to use a pure vanilla extract or vanilla bean for this recipe.
- Add sugar and corn starch to a pan.
- Add milk and vanilla extract. You can use vanilla pod in place of the vanilla extract, it depends on what you have at hand or your preferred choice. Pod gives deeper flavour since it is simmered in the custard for a while. If you are using vanilla extract, you can add it later.
- Stir very well until the sugar melts off. Make sure the mixture is even and free of a lump.
- Being to cook on a medium-low heat making sure you stir constantly. Don’t bring it to a rapid boil; continue to stir until it thickens slightly.
- The right way to check the custard, when you dip the back portion of the spoon in the custard, the thin layer must form on the spoon, do not overcook the corn starch, it will make the ice cream taste floury or like corn starch.
- Filter it and allow cooling completely.
- Beat with a hand beater for 2 minutes.
- Add Amul fresh cream. You can also use heavy cream. Add the cream to the mixing bowl.
- Whip until peaks are formed. You will get soft peaks if you use Amul cream.
- Take two scoops of the whipped cream and add to the cornflour custard.
- Gently mix it well.
- Pour it into the whipped cream. Stir gently for even mixing.
- Your smooth and delicious ice cream mixture is ready.
- Transfer it to a freezer-safe box, place a cling wrap on the ice cream.
- Cover and freeze for overnight. Scoop vanilla ice cream and serve immediately.
Making ice cream in a bag
Use this recipe to have fun making simple ice cream, ice cream made this way doesn’t contain egg yolk, which makes it less rich and creamy than ice cream you may be used to. However, it is quick and easy to make, especially if you have a friend or two to help out.
- You can purchase pre-crushed ice or you can simply make your own from the ice cubes. Use a heavy-duty food processor to break up the ice with brief pulses.
- Use a large container that can be tightly closed and won’t easily break when shaken.
- Add 6 tablespoons of rock salt directly onto the ice, seal the container and shake until the salt and ice are mixed.
- Pour milk, sugar and vanilla extract into a new zip lock bag. For richer ice cream, use heavy cream instead of milk.
- Hold the bag upright or have an assistant to hold it for you, press as much air as you can out of the bag starting just above the level of the ingredients and moving up slowly to the opening, use the ziplock to seal the bag tightly.
- Open another bag of the same size or larger than the first one. Place the bag containing the ice cream mixture inside this additional bag and seal it the same way you did the first one.
- Ice cream needs to be shaken during freezing and using two bags will prevent it from spilling if one of the bags is broken during the shaking process.
- Place the ice cream mixture bag inside a container, seal the largest container tightly, it should now contain the double-bagged ice cream mixture as well as the loose ice and rock salt slush.
- Strongly shake the container, if the container is sturdy enough and tightly sealed, toss it back and forth. This movement helps prevent large ice chunks from forming and stirs a little air into the ice cream as well as makes it less dense.
- The ice cream may take 30 to 50 minutes to freeze depending on the temperature, how vigorously you are shaking and how hard you prefer your ice cream to be. It will take longer if you are making a larger batch.
- Once it has reached the consistency you want, remove the bag of ice cream from the larger container, use a paper towel to wipe off the salty water on the outside of the bag or you rinse briefly under cold water.
- Now that your ice cream is safe from salt, open up the bag and pour it into another container.