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What's better than fresh picked strawbrerries? Perhaps fresh premium strawberry ice cream but with less fat and calories? So let's take some fresh-picked fruit and make our own homemade healthy strawberry ice cream! It is actually quite easy, and electric ice cream makers are inexpensive! The only special equipment you need is an ice cream maker (either electric or manual) that uses salt and ice for cooling. These directions will work fine for all ice cream makers that use ice and salt; such as (but not limited to): Aroma, Hamilton Beach, Richmond Cedar Works (RCW), Rival, Oster, Rival (8400, 8401, 8401M, 8405, 8410, 8420, 8450, 8455-X, 8550, 8550-X, 8600, 8605, 8650, 8620, 8704, 8704P, 8706, 8804, 8806, F64306, etc.) Waring, White Mountain ice cream makers and many others.
If you are looking for an instruction manual for your ice cream maker, we have them, too! See this page.
There's not much point in trying to make ice cream if you need ice for the ice cream maker. For a typical 2-quart ice cream maker, you will need approximately: 2 cups (500 ml) table salt and 8 trays of ice cubes. It is NOT NECESSARY to use rock salt or crushed ice in most units (certainly not the Oster's).
|My own experience: -
I've tried many different types of ice cream makers over the
past 25 years, and the Cuisinart ICE-30BC is
the easiest, simplest, and neatest (as in not messy) ice cream /
gelato / sorbet / frozen yogurt maker I've used. just pop
the gel bowl in the freezer and, depending upon how cold your
freezer is, within 6 to 12 hours, it's ready to make ice cream,
without ice, salt or mess. It also has an opening in the top to
add flavorings... or to sample as it freezes.. .YUM! Highly
On the other hand, the Hamilton Beach model is cheaper, but it doesn't get as good reviews and I haven't tried it. And if, for some demented reason, you actually want to hand crank for 25 minutes, the Donvier model offers a hand-crank model.
In a large pot ( 4 quarts or larger) with a heavy bottom (for even heat distribution), mix the milk, sugar and powdered milk. Bring the mix to a low simmer over medium heat and stir to dissolve the sugar, then turn the heat down and just keep it warm.
Separate the egg yolks from 8 large eggs. Just crack the eggs against the edge of the bowl and either pour them from one half of the shell to the other, or use your fingers to let the whites drop through while holding the yolk. Remember, you can use Egg Beaters instead - they work almost as well - but I do prefer the taste with real yolks better - - 1 14 oz carton (the short one, not the tall one) of Egg Beaters (or the whites from 8 eggs)
Put the egg yolks in a medium bowl and whisk until they are thickened (it only takes about 2 minutes. I use a hand mixer on low speed.
While constantly whisking, slowly add 1 cup of the hot milk mixture and whisk until it is blended (a few seconds).
Then pour the egg mixture back into the pot of hot milk and increase heat to medium. Stir the mixture constantly with a wooden or plastic spoon, until the mixture is thickened (like gravy) and registers between 170 F and 180 F (check with an instant-read thermometer, like the ones with a probe).
Stir in light cream (or half-and-half)and vanilla. Cover and pop into the refrigerator for at least 6 hours before continuing on to step 8. Overnight or even 24 to 48 hours is fine.
You get best flavor if you puree the strawberries first in your food processor or blender. And besides strawberries, your could use raspberries, blueberries, blackberries, mangoes, figs and peaches.
To use the fruit just prepare it as you would for eating, then blend it in your food processor or blender for a few minutes. Here are some tips:
45 minutes before you want to serve the ice cream, stir the milk/cream
mixture together with the pureed fruit. Stir it up well. Pour the
milk/cream/fruit mixture from step 8 into the metal freezer canister and
put the cover on the canister. Put the canister in the cream maker.
Layer ice and salt solution as follows:
A. Pour 1 cup (250 ml) cold water into Ice Bucket.
B. Place a 1 inch (2.5 cm) layer of ice cubes around Cream Canister in Ice Bucket.
(Hint: the ice cream canister should stand straight while layering.)
Sprinkle 1/3 cup (75 ml) table salt or 1/4 cup (50 ml) Kosher (coarse)
salt on ice.
D. Continue layering ice and salt to the top of the Ice Bucket.
E. Pour 1 cup (250 ml) cold water over top ice layer.
Turn the ice cream maker on and let the maker work until it is thickened, about 20 to 25 minutes. From time to time, add more ice cubes and salt as needed.
Now is the time to add the chocolate syrup, if you are making chocolate ice cream. I add about 1/2 cup of chocolate syrup - I use the Hersey's sugar free syrup, but both the variety and amount are a matter of personal taste preferences!
You can tell when the ice cream is done, by simply checking the consistency through the opening on the top of the ice cream maker. You will also hear the motor straining, as the ice cream freezes. On some units, the directions with the maker tell you to let it work until the motor stalls and stops.
When it is done, the ice cream should have a soft, creamy texture. If you want firmer, harder ice cream, transfer the ice cream to an airtight container and place it in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Hey, once it reaches the consistency you like, it's time to eat! That's it! You made great homemade ice cream!
Above is the
2020 version of
the Ball Blue Book