Making good quality ice cream without a batch freezer and blast chiller is entirely possible. While these commercial machines are designed to streamline the ice cream-making process, you can still achieve excellent results with some basic kitchen equipment and techniques. Here's a simple method to make ice cream at home without specialized equipment:
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Ice cream mix-ins (e.g., chocolate chips, fruit, nuts) - optional
Instructions:
Chill the ingredients: Place the heavy cream and whole milk in the refrigerator for at least a few hours or overnight to ensure they are cold before making the ice cream.
Create the base: In a mixing bowl, combine the cold heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt. Whisk until the sugar is fully dissolved. This mixture is your ice cream base.
Chill the base: Cover the ice cream base and refrigerate it for at least 1 to 2 hours, or until thoroughly chilled. Chilling the base helps improve the texture and flavor of the ice cream.
Prepare the ice cream without a machine: There are a few methods to churn the ice cream without a machine:
Hand Mixing: Pour the chilled ice cream base into a shallow, freezer-safe container. Place the container in the freezer. Every 30 minutes for the first 2 to 3 hours, take the container out and vigorously whisk the mixture with a hand whisk or an electric mixer to incorporate air. This helps prevent the formation of large ice crystals and gives the ice cream a smoother texture.
Plastic Bag Method: Pour the chilled ice cream base into a resealable plastic bag. Seal the bag securely, trying to remove as much air as possible. Place the bag inside another resealable bag, again removing excess air. Fill a large bowl with ice and salt (rock salt or kosher salt). Put the bag with the ice cream base in the bowl and surround it with the ice and salt mixture. Seal the bowl with a lid or plastic wrap. Shake, knead, or roll the bag around for about 15 to 20 minutes or until the mixture thickens to an ice cream consistency.
Freezer Pops Method: Pour the chilled ice cream base into freezer pop molds or small paper cups. Insert popsicle sticks into each mold. Freeze the molds for about 2 to 3 hours, or until the ice cream is solid.
Adding mix-ins (optional): If you'd like to include mix-ins like chocolate chips, fruit, or nuts, gently fold them into the partially frozen ice cream during one of your mixing sessions.
Final freezing: Once your ice cream reaches a creamy, scoopable consistency, transfer it to an airtight container and freeze for an additional 2 to 4 hours, or until it is fully set.
While this process doesn't require a batch freezer or blast chiller, it may take longer and require a bit more effort. However, the end result can be just as delicious as store-bought ice cream. Experiment with different flavors and mix-ins to create your favorite homemade ice cream recipes!