Can You Prepare Formula And Put It In The Fridge Make Your Own Ice Cream at Home Without an Ice Cream Maker

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Make Your Own Ice Cream at Home Without an Ice Cream Maker

Homemade ice cream evokes special memories. Somehow, the taste surpasses that of most commercially made varieties.

In addition to being economical, homemade ice cream is full of natural ingredients and is a breeze to make with these step-by-step instructions.

If you have an ice cream maker, just follow the manufacturer’s instructions and your ice cream or frozen yogurt is ready. This article will show you how to make a delicious dessert so that you and your electric beater do the whipping instead.

Ice cream, whether store-bought or homemade, falls into two categories:

1. French-style custard containing egg yolks or whole eggs. A little more difficult to prepare, but worth it for the rich and smooth taste. Thawing also takes longer.

2. Philadelphia-style, without egg yolk. Just mix some ingredients together and freeze them.

Necessary utensils:

  • A heavy sauce pan or double boiler
  • With a spatula or a wooden spoon
  • Bowl
  • Electric hand mixer
  • A shallow freezer-safe container with an airtight lid
  • An ice cream scoop.

A basic recipe for Philadelphia-style vanilla ice cream

Ingredients:

  • 1 cup of milk
  • 1 cup of sugar
  • 1/4 teaspoon salt
  • 1 cup half and half
  • 1/2 tablespoon vanilla extract
  • 2 cups chilled whipped cream
  • 2 cups cookie or candy pieces for extra crunch

Make cookies or candies by breaking them into small pieces. Depending on the type, leaving it in a wrapper or spreading it between two sheets of wax paper and lightly crushing it with a rolling pin works well. Set aside until called for.

Scald the milk by pouring it into a heavy saucepan or over a double boiler. Simmer gently over low heat until it reaches 175 degrees Fahrenheit or until it begins to bubble around the edges. Then remove from heat.

Add the sugar and salt to the scalded milk, still in the saucepan but removed from the stove, and stir until completely dissolved.

Add the half and half, vanilla and whipped cream, mixing until well combined.

Pour the mixture into a bowl and cool it as quickly as possible to below 64 degrees Fahrenheit by standing the bowl in a larger container filled with ice water.

Once the mixture has cooled, cover it with plastic wrap and refrigerate for a recommended 24 hours or at least 4 hours. Allowing the mixture to age makes it easier to whip and results in a smoother texture and more body.

Once the aging/cooling period is over, remove the bowl from the refrigerator and stir the contents. Transfer it to a freezer safe container, cover with an airtight lid and place in the freezer for two hours.

Remove from the freezer and beat the mixture with a hand blender, breaking up any ice crystals that form. Cover and freeze for another two hours.

The second time, take it out of the freezer and beat it with a hand blender. At this stage the mixture should be thick but not too soft. If it hasn’t reached this stage yet, put it in the freezer.

Whisk and when the ice cream is thick enough, carefully stir in the cookie/candy pieces without breaking them. If you add them too soon, they will all sink to the bottom of the mixture.

Make sure the container has at least an inch of room for expansion, the top of the ice cream and the lid. Cover, place in the coldest part of the freezer and let the ice cream freeze. When firm enough, tap out, serve in bowls or cones and enjoy!

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