Homemade ice cream stirs special memories. Either way, the flavor is much better than most commercial varieties.
Besides being economical, homemade ice cream is packed with custom ice cream cups and easy to make by following these step-by-step instructions.
If you have an ice cream maker, follow the manufacturer’s instructions, and your ice cream or frozen yogurt will be ready. This wikiHow teaches you how to make a delicious dessert by whipping it with a whisk.
Store-bought or homemade ice cream falls into two categories:
- French custard with egg yolk or whole egg. A little trickier to prepare, but well worth it for its rich, smooth flavor. It also takes longer to dissolve.
- Philadelphia method, without egg yolks. You only need to mix several ingredients and freeze.
Necessary utensils:
A heavy pot or steamer
Spoon or wooden spoon
Bowl
Electric hand mixer
Shallow freezer bowl with an airtight lid.
Ice cream spoon.
Basic Philadelphia vanilla ice cream
Ingredients:
1 cup milk
1 cup sugar
1/4 teaspoon salt
One and a half cup
1/2 tablespoon vanilla extract
2 cups chilled cream
2 cups of biscuits or candy for extra crunchiness
Make cookies or candy by dividing them into small pieces. Depending on the type, let it roll or spread it between two wax paper pieces and crush it gently with a rolling pin. Set aside until needed.
Burn the milk by pouring it into a thick saucepan or double boiler. Cook over medium-low heat until the temperature reaches 175 degrees Fahrenheit or until the edges begin to appear. Then remove from the fire.
Add sugar and salt to the fermented milk while still in the saucepan, but remove it from the stove and stir until it melts.
Add half, vanilla, and whipped cream, stirring until well combined.
Pour the mixture into a bowl and cool it as quickly as possible to below 64 degrees Fahrenheit by placing the bowl in a large bowl filled with ice water.
When the mixture has cooled, cover it with plastic wrap and place it in the refrigerator, preferably for at least 24 hours or 4 hours. If the mixture is allowed to age, it is easier to whisk, and the texture will be smoother and tighter.
When the cooling period ends, remove the container from the refrigerator and stir the contents. Transfer to a freezer-safe container, cover with a tight-fitting lid and place in the freezer for 2 hours.
Take the mixture out of the freezer and blend the mixture with a hand mixer to break up the ice crystals formed. Cover and put back in the freezer for another two hours.
Take it out of the freezer a second time and hit it with a hand paddle. At this point, the mixture should be thick but too soft to pour. If this is not all, put it back in the freezer.
