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Make Your Own Ice Cream at Home Without an Ice Cream Maker
Homemade ice cream evokes special memories. In other words, the taste is superior to that of most commercially produced varieties.
In addition to being economical, homemade ice cream is full of natural ingredients and with these step-by-step instructions, it is very easy to make.
If you have an ice cream maker, simply follow the manufacturer’s instructions and your ice cream or frozen yogurt is done. This article shows you how to make a delicious dessert by yourself and the electric mixer that replaces it.
Ice cream, whether store bought or homemade, falls into two categories:
1. French-style custard-based that contains egg yolks or whole eggs. It’s a bit more complicated to make but worth it for the rich and smooth taste. It also takes a long time to digest.
2. Philadelphia style with no egg yolk. You simply mix a few ingredients together and freeze.
- Heavy sauce pan or double boiler
- Spatula or wooden spoon
- a bowl
- Hand electric mixer
- A freezer-safe container with a tight-fitting lid
- An ice cream scoop.
Basic recipe for Philadelphia-style vanilla ice cream
- 1 cup of milk
- 1 cup of sugar
- 1/4 teaspoon of salt
- 1 cup half and half
- 1/2 teaspoon of vanilla extract
- 2 cups cold whipping cream
- 2 cups cookie or candy pieces for extra crunch
Prepare the cookies or candy by cutting them into small pieces. Depending on the type, placing it in a folder or spreading it between two pieces of parchment paper and pressing lightly with a pin works well. Set aside until needed.
Bring to a boil by pouring the milk into a heavy saucepan or double boiler. Gently roast over low heat until it reaches 175 degrees Fahrenheit or until it starts to brown around the edges. Then take it out of the fire.
Add sugar and salt to the boiled milk that is still in the pan, but it has been taken out of the oven.
Add the half and half, vanilla and whipping cream, until well combined.
Pour the mixture into a bowl and cool as quickly as you can to 64 degrees Fahrenheit and stand the bowl in a larger container filled with ice water.
When the mixture has cooled, cover it with plastic wrap and refrigerate preferably for 24 hours, or at least 4 hours. Allowing the mixture to age makes lashes easier and results in a smoother texture with more body.
When the aging/cooling period is over, remove the bowl from the refrigerator and stir the contents. Transfer to a freezer safe container, cover tightly and refrigerate for two hours.
Remove from the freezer and beat with a hand mixer, breaking up any ice crystals that form. Cover and refrigerate for another two hours.
Remove from the freezer a second time and beat with a hand mixer. At this stage the mixture should be thick but very soft to cut. If it has not quite reached this stage, return it to the freezer.
Beat and when the frosting is thick enough, carefully fold in the cookie/cheese balls without breaking them. If you add them too soon, they will all get mixed up.
Make sure the container has room for expansion, with at least an inch between the top of the ice cream and the lid. Cover, place in the coldest part of your freezer and let the ice freeze. When it is firm enough, take it out, serve in bowls or bowls and enjoy!
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