There are many advantages to making homemade ice cream. Commercial flavors are readily available in most places but making your own has its particular benefits. Homemade ice cream is more cost effective and superior in quality to even the least expensive brands at the store. Moreover, you can control what is in your ice cream. Store bought brands contain dozens of additives.
By making your own ice cream, you can personalize it to your own tastes and preferences. Ingredients are also widely available. To make homemade ice cream, you will need to assemble some dairy products, sweeteners, and any special flavorings you want.
Specific dairy products include but are not limited to:
- Heavy or light cream
- Whole or low-fat milk
- Half-and-half
- Buttermilk
- Evaporated milk
Some ideas for sweeteners are:
- Granulated white or brown sugar
- Maple syrup
- Corn syrup
- Honey
- Molasses
Flavorings include:
- Chocolate chips
- Vanilla extract
- Nuts
- Fruit
- Instant coffee or espresso
Before you start, be sure to familiarize yourself with the instructions that came with your particular ice cream maker. Ice cream is created by the constant stirring of the substance as it freezes. Both modern and old-fashioned ice cream makers continually aerate the mixture.
Although the process will be specific to your equipment and recipes, the basic steps are as follows:
- Prepare the ice cream mixture according to your particular recipe. Pour the ice cream into a bowl and cover. Refrigerate it for several hours until completely chilled.
- Wash the lid, canister, and dasher and allow to dry. Refrigerate until chilled.
- Pour the ice cream mixer into the canister until about two-thirds full. Cover with the lid. Place the canister into the tub and attach the crank assembly.
- Fill the tub one-third full with ice and add a 1/8 inch layer of salt. Continue filling the tub with ice and salt until filled. If you use cubes of ice, add one cup of water. If you choose crushed ice, let the tub sit for five minutes before churning.
- For electric ice cream makers, plug it in and let the machine churn until it stops (about 15-20 minutes). For old-fashioned ice cream makers, crank it slowly at first. When the mixture starts to tug, churn quickly and at a steady pace for the next five minutes. Slow down for the next few minutes until the mixture is somewhat hard.
- To remove the ice cream, detach the crank assembly, remove the lid and lift out the beater. Be careful to wipe excess ice and salt from the top so it doesn’t get into your ice cream.
- Scrape the ice cream from the beater back into the canister. It is at this point that you can add special flavorings like nuts and fruit.
- Use a spoon to pack down the ice cream and cover it the canister with wax paper. Replace the lid.
- Cover the tub with a blanket and set it in a cool place for about an hour until it is ready to be eaten.
- Enjoy!