A Guide On How To Make Homemade Ice Cream! Satisfy your Most Common Vanilla & Chocolate Ice Cream Craving

I scream, you scream, we all scream for Ice cream!
We all agree that ice cream is too yummy to resist and once in a while, it’s okay to treat yourself with this delicious frozen delight. However, if you were searching for the recipe to make it at home, feel right at home, as we bring you the easiest recipe to prepare ice cream at home.
So, without much ado, let’s find out how to make homemade ice cream in most loved flavors vanilla, chocolate and plenty more.
Vanilla Ice cream:
Four large egg yolks, granulated sugar 2/3 cups, whole milk 1 and a half cup, vanilla bean one pod, or vanilla extract one teaspoon, heavy cream 1 and a half cup.
Mixing bowls, fine mesh strainer, whisk, measuring cups and spoons, medium saucepan, spatula or wooden spoon, instant- read thermometer, ice cream machine, wax paper.
The bowl inside the ice machine must be kept inside a freezer overnight before you plan to make ice cream.
First, fill a large bowl with ice cube and water, then place a smaller bowl inside the bigger bowl with the ice and water. Further, place a fine-mesh strainer inside, and put this near yourself while you make the base for the ice cream.
In a medium sized bowl, incorporate the yolk and sugar; it would be very thick and dark yellow initially. And as you whisk it well, it will combine forming a smooth texture, which will look something like a pale lemon yellowish.
Warm milk in the medium sized saucepan and heat it on a medium flame. Split the vanilla bean and scrape it while adding it to the milk, further add the pod too. Let the milk simmer and turn off the flame.
Now let’s temper the eggs. Take about 1 cup of hot milk, and further place egg yolks and sugar in a bowl. Slowly pour the milk as you whisk the egg-sugar mixture. The step of warming the eggs prevents eggs from curdling as you proceed; which is called tempering.
Incorporate the mixture with the remaining milk in the saucepan. In a low flame, cook the mixture and continuously stir it while scraping the side and bottom of the pot.
Cook the mixture until the base thickens and coats the back of the spatula. The instant-thermometer should read the temperature of 170 F.
Strain the mixture through a fine mesh strainer over the setup; we have created. It will remove the vanilla pod, and the egg curdles which have formed accidentally. Leave the ice cream base on the ice bath for about 20 minutes and give it an occasional stir. Alternatively, you can leave it for 3 hours or overnight.
Take the ice cream machine and transfer the ice cream base. Most of the ice cream machine takes about 20 minutes to thicken, or else check the instructions of your machine. The consistency must be between a very thick milkshake and soft-served ice cream.
After churning, transfer the ice cream into a container and press the wax paper against the surface of the ice cream to prevent the formation of ice crystals. Freeze until solid, which would take at least four hours.
Enjoy the scrumptious dessert with your loved ones.
Chocolate Ice Cream:

Also Read:  

Good-quality dark chocolate- 4 ounces, good-quality milk chocolate- 2 ounces, whole milk- 2 cups, heavy cream- 1 cup, granulated sugar- 3/4 cup, sweetened condensed milk 1/4 cup, Dutch-process cocoa powder- 3 tablespoons.
Measuring cups and spoons, mixing bowls, Ice cream maker, spatula, and a small saucepan.
For the first two initial steps, you can follow the similar process as for the Vanilla ice cream
Fill the large skillet with water and bring it to the boil and turn off the flame. Place the milk with dark chocolate in a medium bowl and leave the chocolate to melt inside the hot water. The chocolate melts gently, while you prepare the dairy.
In a large sauce pan, combine the milk, condensed milk, sugar, cream, cocoa powder and heat it over a medium-high flame. Simmer it for two minutes, while occasionally stirring it and later remove it from the fire.
Add half of the dairy mixture into the melted chocolate, adding a ladleful of hot dairy, at a time whisking it thoroughly. Further, add the remaining dairy and whisk it well to combine.
Strain the ice cream through the setup and let the mixture cool for about 20 minutes. Transfer the thickened ice cream into the ice cream machine for about 20 minutes till you get the consistency in between a very thick milkshake and soft-served ice cream.
After churning, transfer the ice cream into a container and press the wax paper against the surface of the ice cream to prevent the formation of ice crystals. Freeze until solid, which would take at least four hours.
And if you don’t have ice cream machine at home, don’t’ worry, as we have an alternative to that too. Also, if these steps sound a bit confusing, but still you wish to make ice cream at home, take help from the video below.
Caption: Chef Gemma Strafford shares the recipes to make customized ice cream at home! Video Published on July 3, 2014
Ice cream has evolved with time, and new flavors get introduced time and again. So don’t get intimidated to experiment with new flavors. As who knows, your ice cream recipe could be the next big thing. Go bold and don’t hesitate to experiment, as the great things get discovered when you give it a try, and home cooking showers you with the opportunity to explore more. Keep the flame of curiosity alive in your heart and keep experimenting!

Leave a Reply

Your email address will not be published. Required fields are marked *