Make Your Own Ice Cream at Home Without an Ice Cream Maker

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Homemade ice cream conjures up special memories. Somehow too, the taste far outshines the flavor of most commercially made varieties.

Besides being economical, homemade ice cream is packed full of natural ingredients and with these step by step instructions, it is super-easy to make.

If you have an ice cream maker, simply follow the manufacturer’s instructions and your ice cream or frozen yoghurt is done. This article shows you how to make a delicious tasting dessert by you and your electric beater doing the churning instead.

Ice cream, whether store bought or homemade, falls into two categories:

1. French-style custard-based which incorporates egg yolks or whole eggs. A little more complicated to make but worth it for the rich, smooth taste. It also takes longer to melt.

2. Philadelphia-style which contains no egg yolks. You simply blend a few ingredients together and freeze them.

Utensils needed:

  • A heavy sauce pan or double boiler
  • A spatula or wooden spoon
  • A bowl
  • A hand held electric mixer
  • A shallow freezer-safe container with an airtight lid
  • An ice cream scoop.

Basic recipe for Philadelphia-style vanilla ice cream


  • 1 cup milk
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 cup half and half
  • 1/2 tablespoon vanilla extract
  • 2 cups chilled whipping cream
  • 2 cups cookie or candy pieces for extra crunch

Prepare cookies or candy by breaking into small bite pieces. Depending on the type, leave it in the wrapper or spread between two pieces of wax proof paper and crushing lightly with a rolling pin, works well. Set aside until required.

Scald the milk by pouring it into a heavy saucepan or the top of a double boiler. Gently simmer on medium low heat until it reaches 175 degrees Fahrenheit or until it begins bubbling around the edges. Then remove from the heat.

Add the sugar and salt to the scalded milk while still in the saucepan but removed from the stove and stir until completely dissolved.

Add the half and half, vanilla and whipping cream, stirring until well blended.

Pour the mixture into a bowl and cool it down as quickly as you can to below 64 degrees Fahrenheit by standing the bowl in a bigger container filled with iced water.

When the mixture has cooled down, cover it with plastic wrap and refrigerate preferably for 24 hours, or 4 hours at least. Allowing the mixture to age makes it easier to whip and results in a smoother texture with more body.

When the aging/chilling period is over, remove the bowl from the refrigerator and stir its contents. Transfer it to a freezer safe container, cover with an airtight lid and place in the freezer for two hours.

Remove from the freezer and with a hand mixer beat the mixture, breaking up the ice crystals being formed. Cover and return to the freezer for another two hours.

For a second time remove from the freezer and beat with the hand mixer. At this stage the mixture should be thick but too soft to scoop. If it has not quite reached this stage, return it to the freezer.

Beat and when the ice cream is thick enough, carefully stir in the cookie/candy chunks without breaking them. If you add them too early, they will all sink to the bottom of the mix.

Make sure the container has room for expansion, at least an inch between the top of the ice cream and the lid. Cover, place in the coldest part of your freezer and allow the ice cream to freeze. When hard enough, scoop out, serve in bowls or cones and enjoy!

write by Mitchell Sandson

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