How to Make Ice Cream

Who doesn't enjoy a bowl of smooth, flavorful ice cream? Rather than purchasing it from the store, you can make your own ice cream at home. This allows you to have full control over the ingredients and experiment with a variety of flavors. You can go for a classic egg custard flavor, using eggs as the main ingredient, or try a Philadelphia-style recipe that skips the eggs. The key factor is how you churn the ice cream. While an ice cream machine can simplify the process, stirring it by hand with a spoon can be just as effective. You can also use an ice cream bowl, a plastic bag with ice and salt, or a blender to make your ice cream. If stirring seems too tedious, you can opt for a no-churn recipe using sweetened condensed milk. The possibilities for making ice cream are truly endless!

Simmer the milk gently. Pour 3 cups (710ml) of whole milk into a medium-sized pot and place it over the stove. Heat the milk on medium-high for about 5 minutes, or until it begins to simmer gently. Remove the pot from the heat when bubbles start to form on the surface and let the milk cool.

• You can substitute whole milk with heavy cream or mix both for a creamier texture.
• Be careful not to bring the milk to a full boil.
• This recipe will create a vanilla-flavored ice cream. For other flavors, you can infuse the milk with herbs like lavender, coffee beans, or even chocolate for a unique taste.

Combine the eggs, sugar, and salt. Place 8 egg yolks, 1 cup (200gr) of sugar, and a pinch of salt in a large bowl. Whisk the ingredients together until you have a thick, smooth mixture.

Let the milk cool, then add it to the egg mixture. Once the milk has cooled to room temperature, usually in about 10 minutes, pour it slowly into the egg mixture in a steady stream. Stir gently until the mixture is smooth.

Pour the milk mixture into the pot and heat to 77°C. Once the eggs and milk are well combined, pour the mixture into a pot. Place the pot on the stove over medium-low heat. Stir the mixture in an 'S' shape to ensure it reaches the bottom of the pot and heat it until it reaches 77°C.

• Use a kitchen thermometer to check the temperature of the mixture.
• The cooking process is complete when the mixture thickens and coats the back of a spoon.

Strain the mixture into a bowl set in ice water and add the vanilla. Place a fine mesh strainer over a smaller bowl that is set into a larger bowl filled with ice. Strain the mixture into the small bowl to remove any lumps. Next, add 1 teaspoon (5ml) of vanilla extract and stir well.

• If you prefer, you can substitute the vanilla extract with a fresh vanilla bean. Split the vanilla bean lengthwise and scrape out the seeds to mix into the ice cream base.

Freeze the mixture for about 30 minutes. Once the ice cream base is well mixed, cover the bowl with plastic wrap and continue to chill it in the ice water for about 20-30 minutes. Alternatively, you can place the mixture in the freezer for about 3 hours or overnight.

Freeze the ice cream bowl overnight. Your ice cream bowl needs to be thoroughly frozen for the cooling mixture inside to solidify. Place the bowl in the freezer until completely frozen, typically taking 10 to 20 hours.

• If freezer burn occurs on the bowl, wrap it in plastic wrap before freezing to prevent this.

Place the bowl into the ice cream maker and attach the stirring component. Once the bowl is completely frozen, remove it from the freezer and insert it into the ice cream maker. Then, attach the stirring component to the bowl, readying it for churning.

• The bowl must be entirely frozen. If not, it will take much longer for the ice cream to set, potentially resulting in ice crystals forming.
• The assembly of your ice cream maker will depend on its brand and design. Refer to the instruction manual if necessary.

Turn on the machine and add the chilled ice cream mixture. Make sure the ice cream maker is powered on before adding the mixture so that it begins churning immediately. Pour the mixture carefully into the machine and close the lid.

Allow the ice cream to churn according to the manufacturer's instructions. Check the instruction manual to know how long the machine will churn the ice cream. In most cases, it will take about 20 to 30 minutes to reach the desired consistency.

• If you want to add mix-ins like nuts, cookie crumbs, or candy, consult the manual. You may be instructed to add these ingredients just before the churning process is complete.

Transfer the ice cream into a freezer-safe container and freeze until firm. Once the ice cream maker has completed its churning, the ice cream will have a smooth, soft texture. If you prefer this consistency, you can enjoy it right away. Otherwise, scoop the ice cream into a freezer-safe container with a lid and freeze for an additional 2-4 hours.

• Ensure the container is tightly sealed to prevent freezer burn.

Freeze the container in the freezer. You will need a shallow tray or bowl suitable for freezing to make the ice cream. Before starting, place the tray or bowl in the freezer to chill for 3 to 6 hours.

• A stainless steel tray with dimensions 23x33cm is ideal for making ice cream.

Pour the ice cream into the container and freeze for about 30 minutes. Once the tray or bowl is chilled, pour the ice cream into it and cover tightly. Place the container in the freezer for 20 to 30 minutes to let the ice cream start freezing.

• The ice cream is ready for the next step once you notice the edges starting to freeze.

Take the mixture out of the freezer and stir with a hand mixer. Once the ice cream has cooled for a while, remove the container from the freezer. Use a hand mixer on medium speed to stir the ice cream. This will break up the ice cream and create a smooth, creamy texture.

• If you don’t have a hand mixer, you can use a wooden spoon to stir the ice cream. This method takes more time and requires a lot of wrist movement.

Repeat the freezing and stirring process for about 2 hours. After breaking up the ice cream to make it smoother, cover the container and return it to the freezer. Chill the ice cream for 20 to 30 minutes, then stir again. Repeat this process 3-4 times until the ice cream is firm but still smooth.

• If you'd like to add cookie crumbs, brownies, or candy, simply stir them into the ice cream by hand before the final freezing.

Store the ice cream in a freezer-safe container until you're ready to enjoy. If you're not eating the ice cream immediately, transfer it to a freezer-safe container with a tightly sealed lid. Keep it frozen until you're ready to serve.

• Let the ice cream sit out for 5-10 minutes before serving to make scooping easier.

Chill the tray in the freezer. For this type of ice cream, you'll need a stainless steel tray measuring 23x13 cm with walls about 8 cm high. Place the tray in the freezer and chill it for at least one hour.

• Chilling the tray helps the ice cream freeze more quickly. If it freezes too slowly, the texture will turn icy instead of smooth.

Combine sweetened condensed milk, vanilla, and salt. Pour one can of sweetened condensed milk (400g), 2 teaspoons (10ml) of pure vanilla extract, and a pinch of salt into a medium-sized bowl. Stir the ingredients well and set the mixture aside.

• Be sure not to use unsweetened condensed milk, or the ice cream will lack the necessary sweetness.

Whip the cream until stiff peaks form. Pour 2 cups (475ml) of chilled heavy whipping cream into the bowl of a stand mixer. Turn the mixer to medium-high speed and beat the cream until stiff peaks form, typically in about 5 minutes.

• For best results, chill the mixer bowl in the fridge for 15-20 minutes before use.
• If preferred, you can use a hand mixer or even beat the cream by hand.

Fold half of the whipped cream into the sweetened condensed milk. Once the cream is whipped, scoop half of it into a bowl with the sweetened condensed milk mixture. Gently fold the whipped cream into the condensed milk mixture using a rubber spatula.

• Be careful not to over-mix, as doing so may deflate the air bubbles in the cream.

Mix the sweetened condensed milk mixture into the remaining whipped cream. After folding the sweetened condensed milk mixture into half of the whipped cream, add this blended mixture to the remaining whipped cream. Continue folding gently until the mixture is uniform.

• Remember to frequently scrape the bottom and sides of the bowl while folding the ingredients together.
• Make sure to fold the ingredients, not stir, to keep the airy texture that gives the ice cream a smooth and creamy consistency.

Transfer the mixture into a tray and seal it tightly. Use a rubber spatula to scrape the entire cream mixture into a chilled tray. Cover the tray tightly with plastic wrap.

• Sealing the tray is crucial. Without it, the surface of the ice cream will freeze into ice crystals, and the ice cream will also absorb unwanted odors from the freezer.

Freeze the mixture for several hours, then add mix-ins. Place the tray in the freezer and allow the ice cream to freeze until it reaches a smooth, firm texture, usually about 2 hours. Once frozen, stir in any mix-ins such as cookies, nuts, or candy until well combined.

• Choose mix-ins that complement the flavor of the ice cream. For instance, nuts pair well with chocolate ice cream but may not be the best choice for mint-flavored ice cream.

Continue freezing the ice cream until it's scoopable. Seal the tray again and place it in the freezer. Freeze for an additional 3 hours or until the ice cream is firm and can be scooped.

• While vanilla ice cream is delicious, don’t forget to try making ice cream with other flavors. Chocolate ice cream is easy to prepare, and you can always add fresh fruits like strawberries or flavorings like mint.
• If you plan to add other ingredients to your ice cream, it's a good idea to freeze them first. Unfrozen cookies, brownies, or candies will crumble when mixed into the ice cream.