Pack the ice cream in the container and be sure to leave at least a half-inch head space for expansion. Simply pour the soft ice cream into a plastic airtight freezer container. Beating would break the chunks into crumbs and tiny pieces. During this step, do not beat with the hand mixer but gently fold in. When it is at the soft ice cream stage, you can then mix in add ins like cookie chunks, chocolate, candies or fruit. If it is not thick enough, return it to the freezer for additional freezing time. The ice cream should be thick but still too soft to scoop. Freeze for another hour and then remove from the freezer and beat again with the hand mixer. Remove from the freezer and beat to break up ice crystals that are beginning to form. Place the container in the freezer and allow the mixture to freeze for one hour. Cover tightly with plastic wrap, foil or an airtight cover. Transfer the ice cream mixture to a freezer-safe bowl or container if not already in an appropriate one. There are many ways to do this, but they are variations on one simple concept: mix or agitate the ice cream while it is being frozen. You have to prevent large ice crystals from forming while freezing the mix. If you just throw ice cream mix into the freezer, you’ll have a solid block of icy dairy - not very scoop-able or fun to eat. Ice cream texture is affected by stirring. After aging the mixture, the ice cream is then ready for the freezing process. This step improves the whipping qualities of the mix and the body and texture of the ice cream. Minimum time for this is a couple of hours but overnight is the best. If using the custard-based recipe, make sure the custard has thickened during the cooking process and let the ice cream mix age before proceeding to the freezing step. Another secret to “icy free” ice cream is to incorporate plenty of air into your mix. Recipes using heavy and whipped creams give richer and smoother, specialty ice cream shop type ice creams. If you’re new to the world of making ice cream, I recommend starting with a recipe that is custard or whipped cream based for the smoothest texture possible. The difficult part of making ice cream in your kitchen is trying to decide what flavours and what recipes to choose! Vanilla, strawberry, mango, rocky road, praline, hot fudge or cookies and cream are some of my favourites, but there are countless recipes and most can be made without a handy dandy machine. All you need is a freezer, a metal or ceramic bowl, and something to stir it with - a whisk or mixer is best. Making ice cream the old-fashion way requires no special equipment. Where do you shove it when you don’t need to use it? Second, because an ice cream machine is used seasonally and intermittently, it does require prime cupboard space. For me, even though ice cream makers are cheap to purchase, they do have a couple of not so pleasing attributes.įirst, it’s the noise while the ice cream is being made - it is like as if the machine is groaning and moaning. I’ve used them before and they do work wonderfully because all the hard work is done for you. ![]() The results are every bit as creamy and smooth as any ice cream ever made in an appliance!ĭon’t get me wrong, I have nothing against ice cream makers. The non-believers are thinking, “Yes, but ice cream turns out rock hard and gritty with ice.” Much like you can make homemade bread without a bread maker you can also create delicious ice cream without an ice cream maker. I’m going to let you in on a little secret: ice cream can be made at home without any fancy appliance! Thousands of years before refrigeration was even dreamed of and when electricity hadn’t been discovered, people still enjoyed ice cream! I am sure that statement has deterred many from making ice cream in their kitchen, but it really shouldn’t. It’s almost telling the reader, “No ice cream maker, well, no homemade ice cream for you.” There is hundreds of tempting ice cream recipes out there and they are all enticing and inviting but inevitably the final instruction “freeze in an ice cream machine according to the manufacturer’s directions” has me grinding my teeth. I love perusing through food magazines and the internet for recipes but sometimes it can be a frustrating expedition. The flavour and texture of homemade ice cream is incomparable: it’s rich, creamy, and decadently sweet and, best of all, it’s whatever flavor you want, limited only to your imagination.
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