How to Make Homemade Ice Cream
When temperatures climb and the daylight hours stretch long into the evening, you can bet the "lazy, hazy, crazy days of summer" are here. And what better way to mark the most relaxing part of the year than to break out the ice cream maker and learn how to make homemade ice cream? Different than store bought varieties, homemade ice cream tends to have a softer consistency. It's also cheaper per serving, allows you the opportunity to use purer ingredients (and leave out preservatives or other additives) and offers great potential for experimenting with flavors and add-ins. While making homemade ice cream involves a greater investment of time than simply opening a carton from your grocer's freezer, the experience of making this timeless, old-fashioned dessert from scratch is a treat in and of itself.
Hi! It's Miranda with recipe.com and today we are making something sweet indeed in the kitchen, Homemade Vanilla Ice Cream, and I promised once you see how easy it is and so delicious to make your own homemade ice cream, you will not be going back to store-bought anytime soon. So, let's get started. I have our ingredients all laid out here. We're going to use 3 cups of heavy whipping cream, 2 cups of half and half or light cream-- I'm using half and half today, 1 (14 ounce) can of sweetened condensed milk, which has been chilled and 4 teaspoons of vanilla extract. So really simple, we're just going to mix those together in a large bowl here. Now please note, if you want it to turn this into chocolate ice cream, at this point you would just add 1 cup of chocolate-flavored syrup, so you could certainly switch them that way. Just note that it won't harden as much as this will and, you know, you'll have that extra liquid so it will take longer. It might be a little bit more soft than this vanilla ice cream would. Now, this condensed milk is almost like-- almost like [unk], so you really want to have something to help move it out, perfect. So, were just gonna mix this together and after this is all combined, I'm going to pour it into my ice cream maker [unk] canister. So, depending upon the type that you'll use whether you're using an old fashioned traditional ice cream maker where you actually turn it yourself which is a lot of fun or if you are using electric one like I have, which we are going to pour into the canister as soon as this is all mixed. Oh, how fun is this. Okay, so all my ice cream mixture is in my little ice cream maker. Mine call for to actually be on as I put it in, so just make sure you read your manufacturing instruction before doing it so you follow all the instructions. Now, this recipe makes enough to fit in like a 4 to 5 quarts ice cream maker. It fit perfectly for me. If for some reason yours is a little bit smaller, you can just pour as one later on. So, I'm going to let this continue stirring and cheering and making. It will be anywhere between 5 and 30 minutes until it gets that nice custardy consistency. The ice cream maker-- any ice cream maker like a traditional kind as well will not make that hard store-bought consistency that we're used to. To do that, we're going to have to do an additional step which is called ripening. You don't have to do that but if you want that nice hard, you know, Baskin-Robbins consistency, you are going to need to ripen it. For this because we have an insulated canister, once I'm finished with this, I'll remove the ice cream from the canister, put it in a separate freezer-safe container. Make sure it's completely air tight and I will put it in a freezer for about 4 hours until it's nice and hard. Okay, so I'm just gonna let this keep turning and we will come back when it got that nice, custardy consistency and ready for ripening. Okay, so it's been about 30 minutes and my ice cream is beautiful, perfect, custardy, delicious. So, check out this consistency. So, this is what it's gonna look like and you're welcome to serve it this way if you want to kind of like old fashioned, the old school unripened ice cream. But we're gonna take a new step further and really hardened it up, so I've turned it off. Let's take this out. This is called the dasher, extra bonus point for later. That thing out for here and we're just gonna pour this now into the airtight, freezer-safe container because I'm gonna ripen it. So, I'm just gonna pour it in here and this is going to ripen in the freezer. Get that cover on and in it goes into the freezer for about 4 hours until we are ready to eat our Homemade Vanilla Ice Cream. Okay, so it's been 4 hours. Our ice cream has been ripening. Did you know that ice cream could even do such a thing? So, check out how beautiful and delicious it looks. Look at that. It's fluffy, it's soft but perfectly hardened, so sugary delicious. I'm gonna wait until I'm off camera to gobble this up but it's ready now. You can serve it, top it with your favorite ice cream topping, maybe a little bit of hot fudge, some strawberry sauce or by itself frankly whatever you eat this with. It's going to be totally delicious and an absolute crowd pleaser and there you have it. Now, you know how to make Homemade Vanilla Ice Cream. Thanks for watching and for more great recipes and savings, visit us at recipe.com.
What You'll Need
- 3 cups whipping cream
- 2 cups half-and-half or light cream
- 1 14 ounce can (1-1/4 cups) sweetened condensed milk, chilled
- 4 teaspoons vanilla
Step By Step
In a large bowl, combine whipping cream, half-and-half, sweetened condensed milk and vanilla.
Pour cream mixture into the freezer can of a 4- to 5-quart ice cream freezer. Add the dasher; cover with the freezer can lid. Freeze according to the manufacturer's directions. Ripen* 4 hours. (Ice cream will become quite firm during ripening).
Chocolate Ice Cream:
Prepare Homemade Vanilla Ice Cream, except stir 1 cup chocolate-flavored syrup into ice cream mixture before freezing (chocolate variation will be a little softer set after ripening than the vanilla).
Ripening or hardening homemade ice cream isn't a requirement, but it improves the texture and helps to keep them from melting too quickly during eating.
To ripen in a traditional-style ice cream freezer, after churning, remove the lid and dasher and cover the top of the freezer can with waxed paper or foil. Plug the hole in the lid with a small piece of cloth; replace the lid. Pack the outer freezer bucket with enough ice and rock salt to cover the top of the freezer (use 4 cups ice to 1 cup salt). Ripen about 4 hours.
When using an ice cream freezer with an insulated freezer bowl, transfer the ice cream to a covered freezer-proof container and ripen in your refrigerator freezer about 4 hours (or check the manufacturer's recommendations).
Ice-cream making is a particularly fun activity to do with young children, who often are in awe of the process of how to make homemade ice cream. Remember, you're not just making ice cream, but treasured childhood memories, as well.
Per Serving: cal. (kcal) 277, Fat, total (g) 22, chol. (mg) 81, carb. (g) 16, pro. (g) 4, vit. A (IU) 826, vit. C (mg) 1, sodium (mg) 61, calcium (mg) 131, Percent Daily Values are based on a 2,000 calorie diet