"Ice cream is one of the world's most popular foods. It comes in any flavour you could think of. Can't find a flavour you think would be good, make it yourself. Start with a basic ice cream and add your own flavour. If you've never made ice cream before and don't have an ice cream maker. It needs no machine and it turns out fantastic. The other ice cream recipes here need an ice cream maker, but you'll get the idea on how good homemade ice cream really can be and immediately invest in your own machine. Once you've made your own ice cream, you'll never go back to buying store bought!"
Ice creams that start with a custard are made from cream, sugar, eggs, and flavoring. Each ingredient contributes to the ice cream's smooth texture and rich flavor. The amount of cream used and its butterfat content gives ice cream its rich and creamy taste. The next ingredient, sugar, gives the ice cream its smoothness. The eggs are necessary for smoothness and also gives the ice cream its nice color. The best results come when the custard is made the the night before and left in the refrigerator overnight to chill sufficiently before it is churned. It is important that the custard only fills your ice cream machine about half to two thirds full. This gives the custard enough room to expand while it freezes so you end up with an ice cream with a light texture and no graininess. As the ice cream is still quite soft once it has been churned in the machine, transfer it to a storage container and place it in the freezer for a few hours before serving. This also allows the flavors to mellow. Although I prefer to eat homemade ice cream the day it is made, it can be stored for a few weeks in the freezer. It will become quite hard after being frozen for any length of time so transfer it to the refrigerator to soften for about 30 minutes before serving.
There are two types of ice cream mixtures, basic ice cream and custard ice cream. Basic consists of cream, milk, sugar and flavoring. No eggs, and it is not cooked. The custard base consists of cream, milk, egg yolks, sugar and flavoring and it is cooked until it coats a spoon.
Ice Cream Making Methods
Method 1
The oldest established method is of course by hand using a bowl and your freezer.
Method 2
Then there’s the ‘fun’ method using rock salt and ice which is popular as a summer activity for children – and you have to do this outside! Using 2 plastic, zippable bags, one larger than the other OR 2 empty, cleaned food tins (again one larger than the other) with separate and re-sealable lids, make up your ice cream mixture and put into the smallest bag/tin. Seal/zip this and insert inside the larger bag/tin. Put rock salt and ice between the two bags/tins and zip/seal the largest one. You must make sure the bags/tins are well sealed - put extra tape over the largest tin if necessary. Roll the bags/tins around for about 20 minutes (this is the fun part for children) and hopefully you’ll see some smiling faces when the ice cream is revealed!
Method 3
The most popular method is to use an electric ice cream maker because it freezers as it churns and takes out all the armwork and hours spent in the traditional, hand process. An electric ice cream maker has lots of advantages. Ice Cream IngredientsThe key ingredients to delicious homemade ice cream are cream, milk, sugar, eggs and whatever you choose for flavoring (eg. fruit, brown bread, wine, etc). Even then you can choose from custard or cream base recipes (using cream, milk, eggs and sugar) to quicker recipes (omitting the eggs and sugar) to gelato (italian ice cream) to sorbets (water ices).
Coffee Ice Cream
2-cups whole milk
3/4-cup granulated sugar
2-tbsp instant coffee granules
6-egg yolks
Combine the cream, milk, sugar, and coffee in a medium, heavy saucepan
Bring to a gentle boil over medium heat; Remove from the heat
Beat the egg yolks in a medium bowl
Whisk 1-cup of the hot cream into the egg yolks
Gradually add the egg mixture in a slow, steady stream, to the hot cream
Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170*F on an instant-read thermometer, about 5 minutes
Remove from the heat and strain through a fine mesh strainer into a clean container
Cover with plastic wrap, pressing down against the surface to keep a skin from forming
Chill in the refrigerator for 2 hours
Remove from the refrigerator and pour into the bowl of an ice cream machine
Freeze according to the manufacturer's instructions After the ice cream is made, transfer to an airtight container
Cover tightly and freeze until ready to serve
Chocolate Ice Cream
2 cups (480 ml) half-and-half
1/3 cup plus 2 tablespoons (50 grams) unsweetened cocoa powder
1/2 vanilla bean or 1 1/2 teaspoons pure vanilla extract
2 ounces (55 grams) semisweet chocolate, chopped
4 large egg yolks
1/2 cup (100 grams) granulated white sugar
Place over medium-high heat and bring the half-and-half cocoa mixture and the vanilla bean (if using) to the scalding point (the milk begins to foam up).
Remove from heat, take out the vanilla bean and scrape the seeds from the bean with the back of a knife, and mix the seeds back into the half-and-half.
Add the chopped chocolate and stir until the chocolate has completely melted and is smooth. Meanwhile in a stainless steel bowl beat the egg yolks and sugar until light and fluffy (about two minutes).
You can do this with a wire whisk or I like to use a hand mixer.
Gradually pour the scalding half-and-half mixture into the whipped egg yolk mixture, making sure you keep whisking constantly so the eggs don't curdle.
If any lumps do form, strain the mixture first before heating.
Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F) (77 degrees C).
The term 'coat a spoon' is a technique used mainly as a way to test when an egg-based custard or sauce is done.
A spoon, usually wooden, is placed in the custard and, when the spoon is raised, the film of custard on the back of the spoon will stay in place even when you draw a line with your finger through the middle of the custard.
Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook.
At this point stir in the vanilla extract, if using.
Cover and let cool to room temperature and then refrigerate the custard until it is completely cold (several hours but preferably overnight).
Transfer the cold custard to the container of your ice cream machine and process according to the manufacturer's instructions.
Once made, transfer the ice cream to a chilled container and store in the freezer. If the ice cream becomes too hard place in the refrigerator for about 30 minutes before serving so it can soften.
A custard base recipe - ideal for making a rich and creamy homemade vanilla ice cream
4 egg yolks
1/2 pint (250ml) milk
1/2 pint (250ml) double/heavy cream
4 oz (100g) sugar or caster sugar
1 vanilla pod (sliced down the middle)/ 2 tsp of vanilla essence
Pour the milk into a saucepan and bring the pan slowly up to boiling point.
Place the vanilla pod into it and leave to infuse for about 20 minutes.
In a bowl, beat and mix together the egg yolks and sugar until thick.
Carefully remove the vanilla pod from the pan of milk and scrape out the seeds into the milk. Pour the milk into the mixture of egg yolks and sugar whilst stirring.
Pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE.
When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat.
Leave to cool.
When the custard base is cold stir in the cream.
Transfer the whole mixture into a container and freeze.
Occasionally stir while freezing to get smooth ice cream.
Homemade Vanilla Ice Cream recipe for kids (or anyone wanting something quick and delicious)
Ingredients:
1/2 pint (250ml) single/light cream
small tin of condensed milk
1-2 teaspoons vanilla extract (according to taste)
Pour all ingredients into a mixing bowl and mix until smooth.
Transfer the whole mixture into a container and freeze. Occasionally stir while freezing to get smooth ice cream.
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