29 ice cream maker recipes (2024)

FAQs

How to make simple home made ice cream? ›

Stir milk, cream, and sugar in a saucepan over low heat until sugar has dissolved. Heat just until the mixture is hot and a small ring of foam appears around the edge. Transfer cream mixture to a pourable container such as a large measuring cup. Stir in vanilla extract and chill mix thoroughly, at least 2 hours.

Adding thickening agents, such as egg yolks, cornstarch, gelatin, tapioca starch, or even Junket tablets, enhances the texture and elevates the overall ice cream experience. Remember, making homemade ice cream is as much an art as it is a science.

Many people over mix the ice cream, attempting to freeze it and get it super-chilled right in the machine. This is a big "don't," as overmixing will cause the ice cream to turn, well, icy. "Ice cream's optimal texture doesn't happen in the machine—it happens in the freezer," says Perry.

My ice cream is too hard

Homemade ice cream usually contains much less air than the stuff you buy in the store. Air keeps ice cream soft. So the less there is, the harder your ice cream. It can also be caused by low fat or sugar content.

In addition to being an emulsifier, egg yolks serve a second purpose: they thicken pre-churned ice cream base, which creates a creamier mouthfeel in the final product.

Great examples include arrowroot powder, cornflour, and tapioca flour. Unlike eggs, they do not alter the flavor too much. Plan on using between 2 and 3 teaspoons per quart (688 grams) of ice cream.

Using dairy with a low fat content.

It's what gives ice cream its rich flavor and smooth, creamy texture. Substitutes like low-fat or skim milk don't freeze as well, seriously lack in flavor, and leave ice cream with an icy texture. → Follow this tip: When you're making ice cream, it's time to embrace fat content.

You know your ice cream is done churning when it gets to the consistency of soft-serve. It'll set up the rest of the way once it's in the freezer.

Can I use ice cream maker twice? ›

I have been successful twice at making two batches in a row. But I worked quickly. I had both batches mixed and cold in the fridge. As soon as the first batch was soft serve consistency I put it in a container and into the freezer and quickly put the second batch in without cleaning the freezer bowl.

Churn in an ice cream maker according to the manufacturer's instructions, typically 20 to 30 minutes. The ice cream will be soft after churning.

Sugar, corn syrup or honey, as well as gelatin and commercial stabilizers, can all keep your ice cream at a softer consistency.

Gums such as guar gum, xanthan gum, and lambda carrageenan are excellent options for stabilizing unheated ice cream mixes.

For the first recipe, I use just three ingredients – heavy cream, condensed milk, and vanilla extract. It's the easiest recipe and the best one to start with if you're new to homemade ice cream. This ice cream is best to make with heavy whipping cream with 36% to 40% fat content.

Step 1In a small resealable plastic bag, combine half-and-half, sugar, and vanilla. Push out excess air and seal. Step 2Into a large resealable plastic bag, combine ice and salt. Place small bag inside the bigger bag and shake vigorously, 7 to 10 minutes, until ice cream has hardened.

Sugar, corn syrup or honey, as well as gelatin and commercial stabilizers, can all keep your ice cream at a softer consistency. Ice cream also stays softer when you store it in a shallow container, rather than a deep tub, and cover the surface of the ice cream with plastic wrap to keep ice crystals from forming.