Top Tips for How to Make Homemade Ice Cream
We’re already getting into September when this article is rolling out. But I live in Florida, which means the summer months continue well into November. More importantly, isn’t ice cream good any time of the year? It’s even better when it’s homemade ice cream! Particularly if you’re in the mood for something sweet!
What is ice cream?
For anyone who might confuse their ice creams with their gelatos, here’s by the book ice cream:
- Contains milk and/or cream, sweeteners, and flavors/mix-ins
- Must contain at least 10% milkfat
- Must weigh at least 4.5 pounds per gallon
That last one might be a bit confusing, but what it comes down to is air. The churning process incorporates a lot of air into the final product. To be legally considered ice cream, there can only be so much air in the final product. This is called “overrun,” and it’s the reason why you’ll see things labeled “frozen dairy treat” because it can’t legally be called ice cream!
The Difference between No-Churn and Churned Homemade Ice Cream…
We’ve discussed a type of no-churn ice cream before, but for the purposes of this article we’ll be discussing churned ice cream. “No churn” is exactly what it sounds like–you don’t need an ice cream machine to make it! It incorporates air into the ice cream base in another way, often by folding in something like meringue and/or whipped cream. Churned ice cream, meanwhile, is ice cream agitated by a paddle to incorporate air as the ice cream base freezes slowly over time. Churned ice cream is generally richer, also.
Custard Concerns for Homemade Ice Cream…
We’ve covered custards in the past, but here’s a quick brush up: Custard is a preparation that involves cooking milk (or milk substitute) into eggs in order to thicken it. In some cases (like pastry cream) you can add corn starch or other thickeners to help it on its way. In others (like creme anglaise) it’ll be a thinner sauce. Here are some tips if you’re brushing up on your custard game:
- Use lower heat (to avoid scrambling the eggs)
- Keep the mixture moving with a rubber spatula (don’t forget the corners of the pan!)
- Test it on the back of a spoon for thickness
- Strain it to catch any bits of protein that may have coagulated
- Breathe and relax!
Homemade Ice Cream Ingredient Purposes…
Outside of flavors and mix-ins, the ingredients in an ice cream base are there to add richness, creaminess, and thickness. The first two are for mouthfeel and texture, while the third is to make the base more likely to catch air bubbles as it churns and freezes. The eggs specifically add a lot to the party, allowing the ice cream to catch a lot of air and have a lighter, fluffier texture while still melting creamy and smooth when you eat it.
What equipment should I use?
For homemade ice cream that’s being churned, you’ll need a few standard kitchen tools, and one specialty tool. The small and medium bowls from this stainless steel bowl set are Rachel’s go-to for the ice bath for the custard. They are the perfect size for this batch, and have lids! You’ll also need a fine mesh strainer to catch any egg bits or other things you might have been infusing the custard with, like citrus zests, herbs, etc.
After the ice cream is churned, you’ll want a really tight sealing, leakproof container to store your homemade ice cream in – don’t sacrifice your efforts to freezer burn! Finally, you’ll need an ice cream maker! There are several of these small appliances on the market, but this Pampered Chef machine has the perk of being for more than just ice cream!
The Long Game…
Unless your freezer is way better than mine or you can brave the dangers of working with liquid nitrogen, ice cream is a long project. It doesn’t need as much time as something fermented like pickles or beer, but if you need it tonight, I hope you started a few days ago.
Most bases will keep in the fridge for seven days, though I personally don’t hold any custard for more than four as the quality starts to break down. However, once you get the technique down you can bash out a good batch of ice cream base pretty quickly!
Homemade Ice Cream is Cold (Duh)…
Once the custard base is finished, it’s time to churn, right? Let’s talk for a minute about what happens when something freezes: Essentially, as a liquid freezes, ice crystals are formed that (if undisturbed) will mesh together into a solid. If that liquid is disturbed as it freezes, the crystals break apart and form slush (or ice cream, in this case)
However, when the crystals form quickly they also break apart quickly and stay small. This is the effect you’re looking for in ice cream. Keep those crystals small! Big chunky crystals will give your ice cream a gritty mouthfeel.
So what’s the strategy? Chill your ice cream base overnight, then pop it in the freezer for 20-30 minutes before it goes into your machine! The crystals will form very quickly and you’ll get that smooth, creamy mouthfeel in your homemade ice cream, we all know and love.
Have Fun!
Again, this seems like it’s obvious. But if you’re like me, you stress the first time you try anything new. This is easy for me to say, but try to avoid that! The first time you test out this process, don’t feel like you need to reinvent the wheel–go with something simple like classic vanilla homemade ice cream so that you can get the technique down, and then you can start having real fun! This is the perfect addition to our easy, one dish Hot Fudge Sundae Cake! Or, put some bacon caramel or chocolate sauce on and enjoy your frozen treat!
What’s your favorite flavor of ice cream? Have you ever made homemade ice cream before? What tips would you add to this post? Share your ice cream thoughts with us in the comments below!
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Creamiest Homemade Ice Cream Base (Churned)
Ingredients
- 455 grams heavy cream
- 235 grams whole milk
- 133 grams sugar
- 1/8 teaspoon salt
- 98 grams egg yolks
- flavoring as desired (extracts, oils, etc.)
Instructions
- Place ice cream maker base into freezer at least 24 hours prior to churning, if not kept in the freezer at all times.
- Place ice cream storage container that you'll be storing ice cream in, in freezer.
- Fill medium bowl with ice and water. Nest smaller bowl inside, and place fine strainer on top of small bowl.
- Combine heavy cream, milk, sugar and salt in medium pot.
- In separate small bowl, whisk eggs; set aside.
- Cook milk mixture over medium low heat until mixture is steaming, with small bubbles around edge of pan. Do not boil!
- While whisking constantly, slowly pour about half of the hot cream mixture into bowl with eggs to slowly raise the temperature of the eggs without cooking them.
- Slowly pour all of egg mixture into pot and replace over medium low heat.
- Continue cooking and stirring until mixture thickens, and reaches 165° with digital thermometer. (see tips below)
- Pour mixture through strainer, into small bowl over ice bath.
- Gently stir mixture to help heat escape and cool quickly.
- Add flavoring of choice – vanilla, extracts, oils, etc.
- Secure lid and refrigerate for 24 hours.
- 20-30 minutes prior to churning, place custard base in freezer. (This aids in creamier ice cream)
- Set ice cream machine to 25 minutes and begin churning. Machine must be on and moving before you add the custard.Slowly pour in custard base. Churn until thick like soft serve ice cream.
- Pour/scoop ice cream into chilled ice cream storage container.
- Serve immediately for soft-serve, or place in freezer for firmer scoops of ice cream.
Notes
NOTES/TIPS:
- Ice cream maker base should be frozen in deep freezer or coldest part of freezer, for at least 24 hours for best results.
- Freeze ice cream storage container before making, so the ice cream stays cold when you pour it in.
- When making the custard, use a rubber/silicone spatula to stir the mixture with. Ensure to scrape the edges of the pan, and keep the mixture moving to avoid cooking the eggs in spots.
- The custard mixture is cooked when it coats the back of a spoon, but using a thermometer is the most accurate way to tell until you get more familiar with cooking custards.
- Always strain your custard. If you forget, strain it prior to churning.
- Freezing for a short time before the churning process helps keep the ice cream creamier. (read above for full explanation)
So much useful information! I’ve been wanting to try homemade ice cream for awhile 😁
It’s seriously the best! The extra eggs in this make this ultra rich and smooth! Let us know when you try it!
One year I got a toy ice cream machine for Christmas. We ended up returning it because we couldn’t get the ice cream to come out right. These tips probably would have helped us. Thanks for sharing!
Oh man, what a fun Christmas gift! Now you’re ready for the next one 😉