3 Steps To Making Ice Cream Without A Machine
Believe it or not, but ice cream is actually one of the easiest things to make. People commonly think that it's impossible to make ice cream without a machine, but this couldn't be further from the truth. Actually, there are quite a few different ways that you can cook up a batch of homemade ice cream without using a machine.
The reason that using a machine makes the process much easier, is that ice cream made of milk needs to be stirring constantly whilst it is being frozen. This prevents ice crystals from forming in the mixture, and allows the mixture to set with the smooth and creamy texture that we all know and love. Obviously, you can't put the ice cream mixture in your freezer and stir it at the same time; unless you fancy chilling in the freezer along with your ice cream! If you'd like to buy an ice cream maker to solve this problem, check out the latest ice cream maker reviews.
There is a very simple solution to this, though, and that is to make a traditional custard-based ice cream. An ice cream made from an old fashioned custard recipe contains no milk at all. Double cream is the main ingredient, which means that ice crystals will not be a problem; the water content of double cream is much lower than milk which means you can simply mix up the ice cream mixture, and throw it in the freezer. The result will be a very rich and creamy ice cream, perfect for an indulgent dessert to finish off a dinner party.
So what's in the recipe? Just four things: two vanilla pods, 500ml of double cream, 70g of sugar (brown or white), and 3 egg yolks.
First, slice open the vanilla pods lengthways and take out the seeds using a spoon handle. Make sure to save the seeds for later, and then throw the pods and the double cream into a pan. Place the pan on a medium heat and bring the cream to the boil.
As the creaming is heating, remove the yolks from your eggs and put them in a large mixing bowl. Beat the egg yolks to form a smooth yellow liquid.
When the cream begins to boil, add the sugar and continue to stir until it is completely dissolved. Next, pour the mixture slowly over the egg yolks while constantly whisking. Next remove the vanilla pods, and whisk in the vanilla seeds that you place to one side earlier.
Pour your ice cream into a freezer proof container, and freeze for 2 to 3 hours. That's it, homemade ice cream in three easy steps!
The reason that using a machine makes the process much easier, is that ice cream made of milk needs to be stirring constantly whilst it is being frozen. This prevents ice crystals from forming in the mixture, and allows the mixture to set with the smooth and creamy texture that we all know and love. Obviously, you can't put the ice cream mixture in your freezer and stir it at the same time; unless you fancy chilling in the freezer along with your ice cream! If you'd like to buy an ice cream maker to solve this problem, check out the latest ice cream maker reviews.
There is a very simple solution to this, though, and that is to make a traditional custard-based ice cream. An ice cream made from an old fashioned custard recipe contains no milk at all. Double cream is the main ingredient, which means that ice crystals will not be a problem; the water content of double cream is much lower than milk which means you can simply mix up the ice cream mixture, and throw it in the freezer. The result will be a very rich and creamy ice cream, perfect for an indulgent dessert to finish off a dinner party.
So what's in the recipe? Just four things: two vanilla pods, 500ml of double cream, 70g of sugar (brown or white), and 3 egg yolks.
First, slice open the vanilla pods lengthways and take out the seeds using a spoon handle. Make sure to save the seeds for later, and then throw the pods and the double cream into a pan. Place the pan on a medium heat and bring the cream to the boil.
As the creaming is heating, remove the yolks from your eggs and put them in a large mixing bowl. Beat the egg yolks to form a smooth yellow liquid.
When the cream begins to boil, add the sugar and continue to stir until it is completely dissolved. Next, pour the mixture slowly over the egg yolks while constantly whisking. Next remove the vanilla pods, and whisk in the vanilla seeds that you place to one side earlier.
Pour your ice cream into a freezer proof container, and freeze for 2 to 3 hours. That's it, homemade ice cream in three easy steps!
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If you still fancy getting your hands on an ice cream maker, then we have reviews of cool kitchen gadgets at our blog. If all this talk of ice cream has got you hungry, we'll help you pick the best ice cream machine around, and we'll also tell you which ones you should avoid! We also have discounts of up to 50% off all sorts of kitchen gadgets, such as the excellent Kenwood IM200.