Made Simple Saturday: Homemade Ice Cream


What’s better than ice cream on a hot summer day? Homemade ice cream of course! There’s only one problem: you need an ice cream maker… Not today! Today, learn how to make ice cream without the expensive machine! All you need is a freezer and a little spare time to let your creation freeze.

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1. Combine the ingredients for your mixture following the recipe. Chill the mixture over an ice bath. Meanwhile, freeze an empty freezer-safe shallow bowl or pan. Stainless steel works well for this.

2. Place the cold mixture into the cold pan.

3. Chill for about 20 minutes and check your ice cream. As the edges start to freeze, stir the mixture rapidly with a whisk or spatula to break up the partially frozen ice cream. This will help make it smooth and creamy. You cannot over-beat. Return to freezer.

4. Stir ice cream vigorously every 30 minutes until it is firmly frozen. This may be repeated 4 or 5 times until mixture is smooth and creamy. If ice cream becomes too hard, place it in the refrigerator until it becomes soft enough to beat. Then continue the process.

5. Ripen the ice cream by storing it in a covered freezer container until ready to serve.

7 thoughts on “Made Simple Saturday: Homemade Ice Cream

    • Just click on the red letters (Homemade ice cream or how to make ice cream) in the first sentence and it takes you to several recipes

  1. Hi friends! Thanks for your comments. We wanted to share the process for making homemade ice cream, and forgot to include a recipe (Ooops!). Here is one of our favorite cool, summer recipes:

    Lavender Ice Cream

    Ingredients
    2/3 cup half-and-half cream
    1/3 cup fresh lavender flowers or 2 tablespoons dried lavender flowers
    2/3 cup sugar
    4 egg yolks, lightly beaten
    2/3 cup heavy whipping cream

    Directions
    -In a small saucepan, heat half-and-half to 175°. Remove from the heat; add lavender. Cover and steep for 20 minutes. Strain, discarding lavender.
    -Return to the heat; stir in sugar until dissolved. Whisk a small amount of the hot mixture into the egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
    -Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
    -Fill cylinder of ice cream freezer; freeze according to the manufacturer’s directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 1 pint.
    -Note: Look for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn’t been treated with chemicals.

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