How To Make Ice Cream Without An Ice Cream Maker

First, let's have a look at the ingredients we will need for our ice cream base. You can experiment with the quantities a bit, especially using the stevia sparingly. After all, we don't want to have our ice cream tasting too bitter! For now, mix the ingredients needed to create the base thoroughly in a wide metal or plastic bowl, so it will freeze better and allow more air into the mixture, making your end result creamier. After the ingredients are mixed together, put them in the fridge for at least an hour, until the mixture is completely chilled. Then put it in the freezer for 30 to 40 minutes. After 40 minutes in the freezer, take the mixture out.

It should be frozen on the outside edges, but still soft on the inside. Beat the mixture with an electric mixer or by hand until it is smooth again. This process will break up any ice crystals and add oxygen to your mixture. When the mixture is smooth, place it in the freezer again for 30-40 minutes and repeat the cycle of freezing and beating three times. Before the last cycle you can add in your flavoring. The texture of your ice cream should be thick enough to allow the flavoring to blend well, and not sink to the bottom. After the last cycle your ice cream will be ready for eating or long-term freezing. You've now learned how to make ice cream without a machine, using the sweet leaf stevia sweetener. Just remember that hand-made ice cream tends to be harder than ice cream made with an ice cream maker, so you might want to let it sit a bit before serving.

15) with a quarter cup of bourbon. Mixes from Williams-Sonoma and Triple Scoop are reliably delicious, but will turn out icier from lack of egg yolk and are admittedly less fun than making it from scratch. Most quart recipes can accommodate two ounces of liquor before the freezing point drops noticeably. Bourbon is an easy complement for vanilla. The spirit's oak-barrel aging lends its own vanilla character. Lower the water content of fresh fruit so it won't freeze solid. Beer is also high in water. For a quart recipe, Jake Godby, co-owner of occasionally avant garde (like a foie-gras ice-cream sandwich)Humphry Slocombe, recommends taking eight ounces of beer and simmering it down to four ounces.

Steep it in your recipe's milk, says Smith, who used a 15-minute soak of toasted bread to make a cinnamon-toast ice cream. With its own cooling compressor, the Breville can mix batches of fresh ice cream until the cows run dry. Hit the Pre-Cool button while you're mixing your ingredients to cut the churn time down to about 30 minutes for a quart. The "smart" paddle senses ice-cream thickness and alerts you when it's ready. This KitchenAid stand mixer attachment clocked faster batch times than the compressor-driven competition, and the mixer packs more torque for churning thick ice cream. Of course, that's not much help if you don't already own the stand mixer—but you should. Note: The bowl requires a 14-hour rest in the freezer before your next batch.



Short of a four- or five-figure commercial machine, nothing cools ice cream faster—for a smoother texture—than the centuries-old method of packing ice and salt (4:1 ratio) around a metal bucket and churning. The double-walled insulation will keep your homemade pint cold for 12 hours. If you don't plan on sharing, the insulated lid is also a bowl. To keep your ice cream at its hardest, cool the jar in your freezer before scooping it in. Built for an afternoon in the park, the Bucket Cooler can fit up to a gallon tub with room for ice. The waterproof liner is removable for easy cleaning of any spillage.