How to Make Homemade Ice Cream with ice-cooling (directions,recipe, with photos, easy and free)
This month's notes: October 2014: Apples are in full swing! Raspberries tomatoes, corn and most vegetables are being picked in most places, most blueberries and peaches are finished. Find a corn maze, hayride or pumpkin patch here. Make your own homemade ice cream including low fat, low sugar and other flavors)) Have fun, eat healthier and better tasting, and save money by picking your own locally grown fruit and vegetables, and then using our easy canning and freezing directions
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How to Make Homemade Ice Cream - Any Flavor
Using a Ice Cream maker with Ice and Salt!
What's better than fresh picked fruit? Perhaps fresh premium ice cream? So let's take some fresh-picked fruit and make our own homemade ice cream! It is actually quite easy, and electric ice cream makers are inexpensive! You can make plain vanilla ice cream, strawberry ice cream, peach ice cream, raspberry, blackberry, blueberry, or many other flavors! The only special equipment you need is an ice cream maker (either electric or manual) that uses salt and ice for cooling. These directions will work fine for all ice cream makers that use ice and salt; such as (but not limited to): Aroma, Hamilton Beach, Richmond Cedar Works (RCW), Rival, Oster, Rival (8400, 8401, 8401M, 8405, 8410, 8420, 8450, 8455-X, 8550, 8550-X, 8600, 8605, 8650, 8620, 8704, 8704P, 8706, 8804, 8806, F64306, etc.) Waring, White Mountain ice cream makers and many others.
If you are looking for an instruction manual for your ice cream maker, we have them, too! See this page.
Directions for Making Homemade Ice Cream
- 2 cups whole milk
- 1 cup sugar
- 1/4 cup fat-free powdered milk
- 8 eggs (yolks only needed)
- 1 cup heavy whipping cream (OR half-and-half OR light cream for lighter more ice cream, more like gelato)
- 1 teaspoon vanilla extract
- 3 cups of prepared fruit (strawberries, peaches,
raspberries, mangoes, or whatever you have! See step 7 for details.
- 1 ice cream maker
- ice cubes (about 8 tray's worth)
- 2 cups (500 ml) table salt
- 1 large pot
- 1 wooden or plastic spatula
Step 1 - Be sure you have plenty of ice and salt
There's not much point in trying to make ice cream if you need ice for the ice cream maker. For a typical 2-quart ice cream maker, you will need approximately: 2 cups (500 ml) table salt and 8 trays of ice cubes. It is NOT NECESSARY to use rock salt or crushed ice in most units (certainly not the Oster's).
|Crass commercial message: (Well, I warned you!) -
I've tried many different types of ice cream makers over the
past 25 years, and the Cuisinart ICE-30BC "Pure Indulgence" is
the easiest, simplest, and neatest (as in not messy) ice cream /
gelato / sorbet / frozen yogurt maker I've used. just pop
the gel bowl in the freezer and, depending upon how cold your
freezer is, within 6 to 12 hours, it's ready to make ice cream,
without ice, salt or mess. It also has an opening in the top to
add flavorings... or to sample as it freezes.. .YUM! Highly
On the other hand, the Rival model is cheaper, but I haven't tried it. And if, for some demented reason, you actually want to hand crank for 25 minutes, the Donvier model offers that, um, "pleasure".
Step 2 - Heat the milk, sugar and powdered milk
In a large pot ( 4 quarts or larger) with a heavy bottom (for even heat distribution), mix the milk, sugar and powdered milk. Bring the mix to a low simmer over medium heat and stir to dissolve the sugar, then turn the heat down and just keep it warm.
Step 3 - Separate 8 egg yolks
Separate the egg yolks from 8 large eggs.
Step 4 - Whip the egg yolks until thickened
Put the egg yolks in a medium bowl and whisk until they are thickened (it only takes about 2 minutes. I use a hand mixer on low speed.
Step 5 - Slowly add 1 cup of the hot milk mixture to the egg yolks
While constantly whisking, slowly add 1 cup of the hot milk mixture and whisk until it is blended (a few seconds).
Step 6 - Pour the egg yolk mix into the pot of hot milk
Then pour the egg mixture back into the pot of hot milk and increase heat to medium. Stir the mixture constantly with a wooden or plastic spoon, until the mixture is thickened (like gravy) and registers between 170�F and 180�F (check with an instant-read thermometer, like the ones with a probe).
Step 7 - Add the light cream and vanilla and refrigerate
Stir in light cream (or half-and-half)and vanilla. Cover and pop into the refrigerator for at least 6 hours before continuing on to step 8. Overnight or even 24 to 48 hours is fine.
Step 8 - Prepare the fruit
Well, what kind of ice cream do you want? This is the time to decide! You can add almost any fruit you have! If you want vanilla, you already have it, just pop the mix into the maker. If you want chocolate ice cream, just add your favorite chocolate syrup, such as Hershey's or Nestle to the mixer in step 10 as it thickens! I still add the vanilla when I make chocolate - I think it makes a good combination, but you can leave it out, if you like.
For a fruit flavor, well, some fruit work better than others. You get best flavor if you puree the fruit first in your food processor or blender. So obviously, fruits like strawberries, raspberries, mangoes, figs and peaches are idea for this, while apples, coconuts and pomegranates might not be such a good choice.
To use the fruit just prepare it as you would for eating, then blend it in your food processor or blender for a few minutes. Here are some tips:
- Peaches and nectarines: remove skins, pits and bruised areas
- Strawberries: remove the cap (the green parts)
- Raspberries: just wash them
- Blackberries: I like seedless, so I wash them and then run them through a Foley Food Mill to remove the seeds!
- Figs: Remove stems and bruises
- Mangoes: Peel, and cut the flesh off the stone.
Step 9 - Mix the milk/cream mix with the fruit and put the canister in the ice cream maker
45 minutes before you want to serve the ice cream, stir the milk/cream
mixture together with the pureed fruit. Stir it up well. Pour the
milk/cream/fruit mixture from step 8 into the metal freezer cannister and
put the cover on the canister. Put the canister in the cream maker.
Layer ice and salt solution as follows:
A. Pour 1 cup (250 ml) cold water into Ice Bucket.
B. Place a 1 inch (2.5 cm) layer of ice cubes around Cream Canister in Ice Bucket.
(Hint: the ice cream canister should stand straight while layering.)
Sprinkle 1/3 cup (75 ml) table salt or 1/4 cup (50 ml) Kosher (coarse)
salt on ice.
D. Continue layering ice and salt to the top of the Ice Bucket.
E. Pour 1 cup (250 ml) cold water over top ice layer.
Step 10 - Add the salt and ice and turn on the ice cream maker!
Turn the ice cream maker on and let the maker work until it is thickened, about 20 to 25 minutes. From time to time, add more ice cubes and salt as needed.
Now is the time to add the chocolate syrup, if you are making chocolate ice cream. I add about 1/2 cup of chocolate syrup - I use the Hersey's sugar free syrup, but both the variety and amount are a matter of personal taste preferences!
You can tell when the ice cream is done, by simply checking the consistency through the opening on the top of the ice cream maker. You will also hear the motor straining, as the ice cream freezes. On some units, the directions with the maker tell you to let it work until the motor stalls and stops.
When it is done, the ice cream should have a soft, creamy texture. If you want firmer, harder ice cream, transfer the ice cream to an airtight container and place it in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Step 11 - Enjoy!
Hey, once it reaches the consistency you like, it's time to eat! That's it! You made great homemade ice cream!
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