How to Make Homemade Ice Cream

by Mitzi
(Jerusalem, Israel)

Homemade ice cream is one of life’s great pleasures – and it’s much healthier than the stuff you buy at the store. It is also one of the easiest desserts to make and will always wow a crowd.

So here’s how to make ice cream.

Ice creams – from apple cider to watercress flavor – are all variations of one of two kinds of base recipes. Custard or French ice cream recipes are made by cooking an egg custard base. American or Philadelphia-style ice cream is a no-cook ice cream base, which usually – but not always – needs no eggs.

Once you’ve mastered one of each kind of recipe, you’re set to make any kind of ice cream you can dream up. Custard ice cream is sumptuously rich. Philadelphia-style recipe makes a great base when you want to add extra ingredients like nuts, chocolate chips, cookies, or fruit.

The base ingredients are the same: About 1 C milk, 2 C cream and between 2/3C to ľ C of sugar. But whisk those three ingredients above in a bowl, and – voila! – you’ve got a Philadelphia-style ice cream base.

In addition, custard ice cream and some other no cook recipes call for eggs. They also need a little technique.

All that differs from one recipe to another is the quantities of each of the above ingredients. You can adjust the amount of sugar to your taste, although bear in mind that once frozen, things tend to taste less sweet.

Click here for different flavor ideas and when to add the flavorings to your base. Plus delicious custard ice cream base recipes and more no-cook ice cream recipes

The texture of your ice cream, however, depends a lot on your ice cream machine or lack thereof. Churning the base as it freezes prevents the formation of ice crystals which would give an unpleasant grainy texture. It also aerates the ice cream, making lighter.

You can make ice cream by putting your base in a Zip-Lock bag, sticking it in the freezer and kneading it every once in a while. The result will probably be dense and grainy.

Using an ice cream maker makes the process easier and the results more pleasant. There are different types of ice cream makers. There are old fashioned manual machines and modern electric ones. Some that use ice and salt to freeze the ice cream, and some with canisters you must prefreeze. Some models let you make large quantities of ice cream at a time – from 4 to 6 quarts – while others limit you to 1 quart. And then there are professional quality self-cooling compressor ice cream makers, for the really dedicated, gourmet ice cream fans.

Which is right for you? Follow the 5 easy steps to choosing the right machine for you and learn more about the pros and cons of each kind of ice cream machine at The Ice Cream Maker, where you’ll also find free recipes to enjoy.

No matter how you make your ice cream – in a plastic bag, or a professional machine – you’ll have to let it ripen a few hours in the freezer to get the full flavor and the same hardness as store-bought ice cream. When most ice cream makers are done, you’ll have a soft-serve consistency product. Nothing wrong with that, of course. If you just can’t wait, grab a spoon. Homemade ice cream is delicious either way!