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Video: 7 Easy Homemade Ice Cream Recipes (No Ice Cream Machine)

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Wait for the milk to cool, then add to the egg mixture. Once the milk has dropped to room temperature, it usually takes about 10 minutes, slowly pour into the egg mixture in a steady stream. Stir the milk gently until the mixture is even.

Pour the milk mixture into a saucepan and heat to 77 ° C. Once you've stirred the eggs and milk, pour the mixture into a saucepan. Place the pot on the stove over medium low heat. Stir the mixture in an “S” shape so that you can stir down the bottom of the pot and cook the mixture to 77 ° C.

Check the temperature of the mixture with a kitchen thermometer.
The cooking is complete when the mixture thickens and sticks to the back of the spoon.

Strain the mixture into a bowl soaked in ice water and add vanilla. Place the sieve on the bowl placed in a larger bowl filled with ice. Strain the cream mixture into a small bowl to remove any lumps. Next, you add 1 teaspoon (5 ml) of vanilla extract and stir well.

You can replace vanilla extract with fresh vanilla fruit if you prefer. Cut the vanilla fruit in half and scrape off the seeds to mix with the ice cream ingredients.

Freeze the ice cream bowl overnight. Your ice cream bowl must be completely frozen in order for the coolant inside to harden. Place the bowl in the freezer until it is fully frozen, which usually takes about 10 to 20 hours.

If the bowl is frozen, you should cover the bowl with food wrap before placing it in the refrigerator.

Place the bowl in the ice cream maker and attach the stirrer. When the bowl is completely frozen, take it out of the freezer and place it in the ice cream maker. Next, you place the stirrer in the bowl to prepare for the creamy stirring process.

Bowl right be completely frozen. Otherwise, the cream will take a long time to harden, resulting in ice crystals formation.
How you install the ice cream maker will depend on the brand and its build. See the instruction manual if needed.

Turn on the machine and add the chilled cream. The ice cream maker needs to be turned on before you add the ice cream so that the ice cream is stirred immediately. You put the cream in the machine carefully and cover again.

Place the ice cream in a usable container in the freezer and freeze it until hard. When the ice cream maker has finished stirring, the cream will have a soft, smooth texture. If you like the texture, you can also have ice cream. Conversely, you scoop ice cream into a usable container in the freezer and freeze for another 2-4 hours.

Make sure the container is sealed so that the ice cream does not freeze.

Method 3 of 4: Stir the cream by hand

Fill the container and freeze for about half an hour. Once the tray or bowl has cooled, pour the cream in it and cover it tightly. Place the container in the freezer for 20 to 30 minutes so that the ice cream will start to freeze.
- The cream is ready for the next step when you see the edges start to harden.
Remove the mixture from the freezer and stir with a hand-held egg whisk. Once the ice cream has been cooled after a while, remove the ice cream box from the freezer. Use a hand whisk to stir the ice cream on medium speed. This will loosen the cream, creating a smooth, thick texture.
- If you don't have a hand whisk, you can use a wooden spoon to stir the cream. This method takes longer and requires wrist flexion.
Store the ice cream in an usable box in the freezer until you want to eat it. If you don't want to eat ice cream right away, put it in a usable box in the freezer with a lid. Keep ice cream in the freezer until you want to eat it.
- You should leave the ice cream out for 5 to 10 minutes before eating so you can scoop it out easily.
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Method 4 of 4: Making ice cream without stirring

Combine condensed milk, vanilla and salt. Pour cans of sweetened condensed milk (400 grams), 2 teaspoons (10 ml) of pure vanilla extract, and a pinch of salt in a medium-sized bowl. Stir the ingredients well and set the mixture aside.
- Do not use condensed milk without sugar, lest cream will lack sweetness.
Beat the cream until it is firm and spikes appear when you lift it. Pour 2 cups (475 ml) of chilled concentrated whipped cream into the bowl of the desktop beater. Turn the machine on at medium speed to whip the cream until it is hard and spikes appear when you lift it, usually takes about 5 minutes.
- For best results, refrigerate the whisk bowl for 15-20 minutes before serving.
- You can use a hand-held batter or manual whipped cream, if you prefer.
Mix half of the cream with sweetened condensed milk. After whipping, scoop half of the cream into a bowl of sweetened condensed milk. Use a plastic powder to gently mix the whipped cream into the mixture.
- Note, do not mix the mixture too many times to lose air bubbles in the cream.
Add the sweetened condensed milk mixture to the remainder of the cream. After you have mixed the condensed milk mixture with the whipped cream, scoop the mixture into the bowl of the rest of the cream. Mix the two parts together until a good mix.
- When mixing ingredients, be sure to scrape the bottom and sides of the bowl frequently.
- Note, you should only fold the ingredients - do not stir. This will add extra air bubbles to the cream for a soft, creamy texture.
Pour mixture into tray and cover tightly. Use a plastic scraper to help you pour the entire ice cream mixture into the cooled tray. Cover the tray with a food wrap.
- Covering the tray is very important. If you do not do this, the surface of the cream will freeze to ice. In addition, the cream will also get a bad smell from your freezer.
Freeze the mixture for a few hours and then add the additional ingredients. Place the tray in the freezer and freeze the ice cream until it has a smooth texture, which usually takes about 2 hours. If you want to add cookies, seeds, candies or other ingredients, stir until they are evenly blended into the cream.
- Add ingredients to match the taste of the ice cream. Nuts, for example, taste better when combined with chocolate ice cream, but lose points when added to mint flavored ice cream.
Continue freezing the ice cream until you can reach it. Cover the tray one more time and put the ice cream in the freezer. Freeze the cream for another 3 hours or until it is hard and can be touched. advertisement

Advice

Although vanilla ice cream is delicious, don't forget to try making ice cream with many other flavors. The chocolate ice cream is easy to make and you can always add fresh fruit such as strawberries or flavorings like mint.
If you want to add other ingredients to the ice cream, freeze them before using them. Uncooked cookies, brownies, or candies will crumble when you mix them with ice cream.