Home-made ice cream without ice cream maker

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strawberry ice cream | by thebittenword.com http://www.flickr.com/photos/galant/2552806737/ via Creative Commons
I don’t know anyone who doesn’t love ice cream. Perhaps if I came across to a person who hasn’t have a taste for this cold, sweet dessert, I would ask, “How can you not love it?” Anyway, whether you like it or not, I guess most of us would like to try making our own version of chocolate ice cream and our favorite flavors once in a while.

How to make one if an ice cream maker is missing in your kitchen is a challenge but a well deserved treat for yourself.

Pardon me for taking strawberry ice cream as an example for our home-made ice cream, but I really love this flavor! Without further ado, here’s what you need to do.

Put a half of the 1-pound box of strawberries in blender to puree and set aside the other half. Mix all the ingredients for your custard base: 2 cups of heavy cream, 1 cup of whole milk, 2/3 cup sugar, and the pureed strawberries. Follow the direction in mixing of custard until the chill or refrigeration time. Our magic spatula will take over when you read in the directions that you need to use the ice cream mixer to complete your dessert.

To continue, when the custard is already cold enough remove it from the refrigerator to stir it with a rubber spatula. Now, it’s freezing time, but make sure your mixture is in a freezer-safe container and covered tightly with plastic wrap (but an airtight cover is recommended) before placing it in your freezer. It normally takes 2 hours to freeze, so you can still watch your favorite TV series or do some household chores, or better yet, slice the other half of strawberries into small pieces.

You may want to set your timer to 2 hours to alarm so as to not miss the time. After 2 hours, remove the mixture from the freezer to beat it with hand mixer. This process is needed to break the ice crystals forming in the custard mixture. Cover again and put it back in the freezer for another 2 hours when you see no more ice crystals.

Continue doing your household chores or cook dinner (I’m just suggesting here so that you won’t get bored while waiting for 2 more hours). Oh, don’t keep your hand mixer yet because you need to use it to beat the mixture again when you remove it from the freezer after the second round of 2-hour freezing time. After beating it, the ice cream should be thick but of course not hard; it should be too soft enough to be scooped. In case you can’t scoop it or it’s hard to get a ball, put it back to the freezer and then beat again after the allotted freezing time.

You may add the other half of strawberries when you already achieved the right thickness and softness. If you have some chocolate chips or cookies, feel free to add them. You can keep your hand mixer now because you only need a spoon or a big spoon to mix well your add-ins. Once done with the add-ins, transfer it in an airtight plastic freezer container with enough space or at least half an inch space at the top. Cover it and place it in the freezer until the ice cream is firm.

Try this method to other ice cream flavors or create your own recipe and enjoy your home-made ice cream. Of course, it is easy to do your own with ice cream maker, so if you have the budget why not purchase one.

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