How To Make Homemade Ice Cream Without An Ice Cream Maker

These ice cream makers are fantastic. It might not be something you feel is worth the investment. These appliances can take up space in your kitchen and freezer. The inner container must also be frozen to allow the appliance to work. We are lucky! You can make homemade ice cream using a food processor and a plastic bag with a zipper. There are many flavor options. This recipe is for vanilla bean-flavored ice cream. You can add candy bars, chocolate bars, butterscotch sauces, caramels, pretzels or any other flavor you like. There are no rules.

This ice cream is very smooth and easily softens (no stabilizers!) All natural! You should be prepared to eat it right out of the freezer. If you want, you can make the base up to a week ahead so it is ready for you when you feel the need for homemade ice-cream.

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/3 cup sugar
  • 1/2 teaspoon kosher Salt
  • 1 whole vanilla bean
  • 6 large egg yolks
  • 1/2 cup softened fudge sauce (optional).
  1. In a medium saucepan, combine the cream, milk and sugar. The vanilla bean should be cut in half along its length. Next, use a knife or a spoon to remove the small black seeds at the center. The seeds should be added to the pot. Keep the outer portion of the bean aside.
  2. The cream mixture should be heated on medium heat. Stir frequently until sugar dissolves, approximately 4 to 5 minutes. Mix the egg yolks together in a medium bowl. Continue to whisk until well blended. Slowly pour the cream mixture into the bowl. Whisking continuously as you pour, the mixture will blend well without scrambling. Once the mixture has been well blended, bring the pot back to the stove and heat it on low. Then, pour the warm yolk mixture into the pot. Whisk again. To get all the yolk mixture back into your pot, use a rubber spatula. Continue to whisk for 4 to 5 more minutes, until the mixture thickens enough to coat a spoon. Remove the saucepan from the heat and add the vanilla bean. Let cool to room temperature.
  3. Once the vanilla bean is cool, cut the halves in half. Transfer the ice cream mixture into a gallon-sized zipper-top freezer-proof bag. Place the bag on a baking tray or another surface to ensure that the ice cream base is flattened in the bag. The bag should be placed flat in the freezer. Freeze the bag for at least 6 hours.
  4. The metal blade should be attached to the food processor. The frozen ice cream mixture slab should be broken into small pieces. Blend until smooth.
  5. You can then add small pieces of candies or cookies to the mixture. You can transfer the mixture to a container and cover it with a lid. Freeze until you are ready to eat. You can also do what I did and transfer the mixture to a container and swirl in softened fudge sauce. Allow it to cool for at least two hours before it sets again.
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Food and Drink

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