Can you imagine a Summer without your favorite yummy ice cream? The word “Ice Cream” is so addictive which made us crazy until we taste it. There is good news that you can make a fantastic ice cream at home by your choice only if you have the best ice cream maker.
If you know the basic of making ice cream, you can be an expert in taste and design. Let’s try together to make a homemade ice cream with a straightforward guide so that you may assess what to do, when to do, and how to do.
Making the Base
The egg custard based Vanilla ice cream is very easy to make. Here, we use egg yolks to thicken the base and to make richer in taste. The number of egg yolks determines the richer, thicker and creamier taste of ice cream. It’s better if you use four yolks with three cups of dairy to have a solid cake base.
Before start cooking over direct heat, whisk a scoop of the hot milk into the eggs and sugar to warm the mixer and then add the warm whole milk with it to avoid making them less likely to curdle and stir them nicely.
Cook the mixture of egg, sugar and milk with low heat and slowly. Do not forget to stir and scrape the bottom and sides of the pot to cook the mixture evenly and to save the bottom from scorching until thickened enough. To measure the accurate thickness you may check if it coats the back of a spoon.
Don’t worry if your egg starts to curdle a little, just strain the mixer before churn the ice cream. Only keep your eyes open on the pot and stir the mixer smoothly, the egg will never curdle.
Churn before Freeze
Churn the ice cream base in the best ice cream maker until getting the consistency of soft-serve, then freeze it to become hard. You can eat it right away after getting the soft serve, but most of us like to eat the ice cream after freezing it for four hours or overnight to a freezer container.
You may ask why should we need to churn before freezing. Churning is necessary to break up the ice crystals and incorporate some air into the thickening ice cream. Without churning the ice cream will freeze into an icy brick, you will not be able to scoop out the ice cream balls.
Freeze the Ice Cream Bowl
If you have the best ice cream maker with a bowl, do not forget to be frozen it before churning. Stash the bowl in the freezer for 24 hours to become icy cold, otherwise the ice cream will not churn properly.
Making different flavors
For getting different flavors, you may add anything like mint, cinnamon, cacao nibs or coffee beans, etc. into the milk along with vanilla while straining the base before churning. You can also use toffee bits, chocolate chips or chopped fruit at the end of churning, or layer them with the ice cream in the freezer container.
How to Make Vanilla Flavored Ice Cream
Makes 1 quart
- 4 egg yolks
- 2/3 cup sugar
- 1 ½ cups milk
- 1 ½ cups heavy cream
- 1 teaspoon vanilla extract
- Measuring cups and spoons
- Mixing bowl
- Medium saucepan
- Ice cream machine
Chilled Ice Cream Bowl: The ice cream bowl needs to be chilled enough before churning. So put the bowl in the freezer for 24 hours before planning to make the ice cream. You forget to chill it at the first time. No problem, just make the base and refrigerate it overnight and churn it the next day and freeze the bowl in that time.
Ice bath: Take a large bowl and fill it with ice cubes and water. Take another smaller bowl and place it on the top of the water. Now place the strainer inside the bowl.
Whisk the egg yolks and sugar: Take a medium mixing bowl to mix the egg yolks and sugar. At first, separate the yolks from the eggs and add sugar. Whisk them properly until the mixture become the pale lemon-yellow color.
Warming the milk: To warm the milk use a medium saucepan and medium heat. Pour the milk into the saucepan, add vanilla extract and bring it to a simmer, then remove the heat. You can also use the vanilla bean (split and scraped of seeds) instead of vanilla extract.
Adding hot milk: While whisking the egg and sugar, just add about 1 cup of hot milk to warm the mixture which will prevent to curdle the egg.
Adding warm milk: Now slowly add the rest of warm milk with the mixture into the saucepan.
Cook the mixture: Place the saucepan on the stove and cook them over low heat. Slowly stir the mixture, scrape the bottom and sides of the pot constantly. Cook until the base has thickened and can make coat the back of the spatula.
Straining into the bowl of ice water: Strain the ice cream base into the bowl which will remove the vanilla pod. Besides, it will also help to remove the curdled egg (if have any).
Adding Heavy cream: Add the heavy cream into the ice cream base and stir them properly.
Chilling the Ice Cream Base: To chill the ice cream base, leave it to the ice water bath and stir smoothly about 20 minutes until become chilled. You may chill the ice cream base in another way by fridging it for 3 hours or overnight.
Churning: Use the bowl of your best Ice Cream maker and transfer the base to it. Begin to churn the base to get a thickened soft-serve consistency. It will take nearly 20 minutes.
Freeze the Ice cream before serving: To freeze the thickened Ice cream, transfer it to a freezer container. Use a piece of wax paper against the surface of the ice cream. It will help to prevent forming the ice crystals until solid for 4 hours. Freeze the ice cream at least for 4 hours before serving.
Serving: Serve the ice cream in a serving bowl and garnish it with fruits, or chocolates, or nuts or anything else that you want to have with the yummy home made fresh ice cream.
I guess, now you are confident enough to step for a new flavor, isn’t it? Try it now.