While using an electric or hand-cranked ice cream maker will get you to your sweet reward a little easier, it's not a necessity.
Here's how to make do without one:
- Combine the ingredients for your ice cream 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.
- Place the cold mixture into the cold pan.
- 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 the freezer.
- Stir ice cream vigorously every 30 minutes until it is firmly frozen. This may be repeated 4 to 5 times until mixture is smooth and creamy. If ice cream becomes too hard, place it into the refrigerator until it becomes soft enough to beat and continue the process.
- Ripen the ice cream by storing it in a covered freezer container until ready to serve.
With an Ice Cream Maker
Fill the cylinder of your ice cream maker no more than 2/3 full; freeze according to the manufacturer's directions. If working in batches, refrigerate remaining mixture until ready to freeze. Transfer the finished dessert into a freezer container; cover and freeze until firm. This will take 2-4 hours.
Know the Difference?
- Sorbet — contains no dairy; is very light in flavor
- Sherbet — contains fruit, but also dairy and is lighter than ice cream
- Frozen Yogurt — Contains dairy that has been cultured; resembles soft ice cream
- Ice Cream — Must have at least 10% milk fat; may or may not contain eggs
- Gelato — Ice cream with a mix of milk and sometimes cream, and eggs; boasts a dense texture.
