How to make ice cream from home

Making ice cream at home is one of the fun food projects for kids to help out with. If you’re looking to create a top notch rich, creamy ice cream, create a custard base just as a professional ice cream maker would make. Though custard base ice cream normally takes a lot of strenuous hand-churning without a machine, there are couple of tricks in these instructions that can help you out in reducing this necessity or even avoid it entirely. Can anyone ever turn down a scoop of rich and creamy homemade ice cream? With just few simple ingredients, you can have this smooth and creamy homemade ice cream at your fingertips.

ice cream

Homemade vanilla ice cream

It is a quick and easy to make, especially if you have a friend or two to help out. Most often, kids enjoy making ice cream, since most of the process involves tossing it back and forth or shaking it. Rich and creamy homemade vanilla ice cream recipe requires only five simple ingredients.


1 ¾ cups of heavy cream

1 ¼ cup of whole milk

3 ¼ cup of sugar

1/8 teaspoon of fine sea salt

1 tablespoon vanilla extract

2 cups of add-ins-soft brownies, cookies and blondies, work great. (Optional)

Requires five simple ingredients


1. Pour 1 cup of the cream into a saucepan and add sugar and salt.

2. Scrape the seeds of the vanilla been into the pot and then add the vanilla pod to the pot

3. Warm the mixture over medium heat, until the sugar is totally dissolve.

4. Remove from the heat and add the remaining cream, milk, and vanilla. Stir to combine and chill in the refrigerator

5. When ready to churn, remove the vanilla pod, whist mixture again and pour into the ice cream maker

6. Transfer the finished ice cream to a tight air container and place in the freezer until ready to serve.

    Making Custard Based Ice Creamcustard based ice cream

    If you want a dense rich vanilla ice cream, you’ll need to put a bit more work. The ice cream can also take several hours to freeze, is then best to start earlier in the day if you want it to be ready that night.

    1. You’ll need at least 6-7 egg yolks to create the custard base for the ice cream. You can optionally use 6 to 8 to create richer custard and therefore having a richer ice cream.

    2. Put the egg yolks in a large bowl or you can use an electric mixer bowl if you have one. Add ¼ tablespoon of salt and 1 cup of sugar. Whisk the mixture together until is pale yellow, contains no lumps or dry spots and falls of the whisk in thick ribbons when you lift it into the air. You can reduce the amount of sugar to make 4 less swat.

    3. Fill a large bowl halfway with ice, leaving enough room to place another bowl inside it. You’ll use this ice bath to chill the finished custard base later, without the risk of freezing it

    4. Use evaporated milk. This is useful for ice cream to minimize the amount of large ice capitals that form, which allows you to churn less often and less vigorously. If you don’t have evaporated milk, use whole (full-fat) milk instead. Milk with a lower fat content will most likely provide less flavour and may affect the density of the ice cream as well.

      Evaporated milk is simply milk that has had large percentage of its water content reduced.

      5. Add 2 tablespoon of vanilla extract to the milk and stir it in. Split a vanilla bean pod lengthwise and scrape out the sticky seeds inside into the milk. Foe the strongest vanilla flavour, the vanilla pod itself can also be placed into the mixture for an hour. Remove the vanilla pod before consuming. There is no need to wait if using vanilla extract.

      6. Gradually pour the hot milk into the whisked egg in a thin stream, whisking constantly. Be careful not to pour too much milk in at a time, as the heat could turn your excellent ice cream base into sugary scrambled eggs.

      7. Transfer the newly combined mixture back to the stove and heat at a very low heat while you constantly whisk it. Remove it once from the heat when it reaches a thick custard consistency: be careful not to overheat it, remove it from the heat immediately if you see any lumps of cooked egg or stabled milk skin.

      8. Transfer the mixture to a container that can fit inside the ice bath without getting it filled with much water. Place the container into the ice bath and allow it to chill.

      9. In a separate bowl, whisk 2 cups of heavy cream or substitute half and half for a lower fat, but less rich and creamy. It may take a longer time to whisk by hand but a shorter time by electric mixer to create an airy cream that has doubled in volume. Do not beat it a long that it forms whipped cream.

      10. Once the cream is whisked and the egg and milk custard is completely chilled, you then combine the two together.

      • Using a rubber spatula or any other flat implement, fold the cream into the egg mixture and continue until there are no more lumps in the mixture. 

      11. If you have a clean ice cube trays, fill them with the mixture and place them in the freezer. Because more of the ice cream is exposed to the cold surrounding, the ice cream will prevent the formation of large ice crystals.


        To form more ordinary shapes of ice cream. Remove the frozen cubes of ice cream from the tray with a spoon and combine in a food processor, then transfer to a large container and freeze. The more traditional method of making ice cream without a machine involves freezing it in one container. Especially if you are using ordinary milk instead of evaporated milk, large ice crystals will form that ruin the texture of your ice cream and makes it flavour uneven. To break up these crystals, you will need to periodically remove and churn vigorously by stirring with an electric mixer or by hand.  

        Feel free to skip the simmer steps and simple whisk everything together, and then pour directly into the ice cream. The ice cream is absolutely delicious this way as well as when simmered and chilled first.

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