Difference between revisions of "Make Vanilla Ice Cream Without an Ice Cream Maker"
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#Fill a large container halfway full of crushed ice. Use a large container that can be tightly closed, and that won't easily break when shaken around. You can buy an "ice cream ball" for this purpose, which is sturdy and fun to throw around, but you can easily use a gallon-sized zip lock bag or a large plastic jar instead. | #Fill a large container halfway full of crushed ice. Use a large container that can be tightly closed, and that won't easily break when shaken around. You can buy an "ice cream ball" for this purpose, which is sturdy and fun to throw around, but you can easily use a gallon-sized zip lock bag or a large plastic jar instead. | ||
#*The container must be large enough to contain the ice cream mixture as well as the ice. Use an even larger container if you are doubling the recipe. | #*The container must be large enough to contain the ice cream mixture as well as the ice. Use an even larger container if you are doubling the recipe. | ||
| − | #Shake rock salt into the ice. Add 6 tablespoons (90 mL) rock salt directly onto the ice, seal the container, and shake until the salt and ice are mixed. It may seem strange, but the rock salt actually cools the ice down!<ref>http://www.thekitchn.com/freezing-science-the-role-of-s-124357</ref> Ice cream will not freeze in a container of regular ice, but salt provides the colder temperature it needs. | + | #Shake rock salt into the ice. Add 6 tablespoons (90 mL) rock salt directly onto the ice, seal the container, and shake until the salt and ice are mixed. It may seem strange, but the rock salt actually cools the ice down!<ref name="rf1">http://www.thekitchn.com/freezing-science-the-role-of-s-124357</ref> Ice cream will not freeze in a container of regular ice, but salt provides the colder temperature it needs. |
#*Rock salt is sometimes sold as "ice cream salt." | #*Rock salt is sometimes sold as "ice cream salt." | ||
#*Ordinary table salt can also be used, but the smaller grains may cool the mixture too rapidly, making your ice cream freeze unevenly. | #*Ordinary table salt can also be used, but the smaller grains may cool the mixture too rapidly, making your ice cream freeze unevenly. | ||
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===Making Custard Base Ice Cream=== | ===Making Custard Base Ice Cream=== | ||
#Use this recipe to make rich, creamy ice cream. If you want a dense, rich vanilla ice cream, you'll need to put in a bit more work than the bag method. This ice cream can also take several hours to freeze, so it's best started earlier in the day if you want it to be ready that night. | #Use this recipe to make rich, creamy ice cream. If you want a dense, rich vanilla ice cream, you'll need to put in a bit more work than the bag method. This ice cream can also take several hours to freeze, so it's best started earlier in the day if you want it to be ready that night. | ||
| − | #[[Separate-an-Egg|Separate out 5–8 egg yolks]]. You'll need at least 5 large egg yolks to create the custard base for the ice cream. Optionally, you can use 6, 7, or 8 to create a richer custard, and therefore a richer ice cream.<ref>http://www.davidlebovitz.com/2009/02/vanilla-ice-cream/</ref> | + | #[[Separate-an-Egg|Separate out 5–8 egg yolks]]. You'll need at least 5 large egg yolks to create the custard base for the ice cream. Optionally, you can use 6, 7, or 8 to create a richer custard, and therefore a richer ice cream.<ref name="rf2">http://www.davidlebovitz.com/2009/02/vanilla-ice-cream/</ref> |
#*If you are using small eggs, separate out a single additional yolk. Just go with the amounts listed if you are not sure what size your eggs are. | #*If you are using small eggs, separate out a single additional yolk. Just go with the amounts listed if you are not sure what size your eggs are. | ||
#*[[Freeze Eggs|Raw egg whites can be frozen]] for later use. | #*[[Freeze Eggs|Raw egg whites can be frozen]] for later use. | ||
| − | #Whisk together the egg yolks, salt, and sugar. Put the egg yolks in a large bowl, or in an electric mixer bowl. Add 1/4 tsp (1 mL) salt and 1 cup (240 mL) sugar. Whisk until the mixture is pale yellow, contains no lumps or dry spots, and falls off the whisk in thick ribbons when you lift it into the air.<ref>http://www.seriouseats.com/recipes/2010/07/vanilla-ice-cream-without-the-machine-recipe.html</ref> | + | #Whisk together the egg yolks, salt, and sugar. Put the egg yolks in a large bowl, or in an electric mixer bowl. Add 1/4 tsp (1 mL) salt and 1 cup (240 mL) sugar. Whisk until the mixture is pale yellow, contains no lumps or dry spots, and falls off the whisk in thick ribbons when you lift it into the air.<ref name="rf3">http://www.seriouseats.com/recipes/2010/07/vanilla-ice-cream-without-the-machine-recipe.html</ref> |
#*You may reduce the amount of sugar to 3/4 cup (180 mL) to make it less sweet, but reducing it further may make the ice cream freeze in larger chunks. | #*You may reduce the amount of sugar to 3/4 cup (180 mL) to make it less sweet, but reducing it further may make the ice cream freeze in larger chunks. | ||
#Prepare an ice bath. Fill a large bowl halfway with ice or ice water, leaving enough room to place another bowl inside it. You will use this ice bath later to chill the finished custard base, without the risk of freezing it. | #Prepare an ice bath. Fill a large bowl halfway with ice or ice water, leaving enough room to place another bowl inside it. You will use this ice bath later to chill the finished custard base, without the risk of freezing it. | ||
| − | #*Optionally, you may keep the 2 cups (480 mL) heavy cream or half-and-half chilled in a small, dry bowl within the ice bath.<ref | + | #*Optionally, you may keep the 2 cups (480 mL) heavy cream or half-and-half chilled in a small, dry bowl within the ice bath.<ref name="rf2" /> Otherwise, keep it in the refrigerator. |
| − | #Heat 1 cup (240 mL) evaporated milk to a simmer. Evaporated milk is simply milk that has had a large percentage of its water content removed. This is useful for ice cream to minimize the amount of large ice crystals that form, which allows you to churn less often and less vigorously.<ref>http://sweets.seriouseats.com/2010/07/how-to-make-ice-cream-without-an-ice-cream-maker-the-food-lab.html</ref> | + | #Heat 1 cup (240 mL) evaporated milk to a simmer. Evaporated milk is simply milk that has had a large percentage of its water content removed. This is useful for ice cream to minimize the amount of large ice crystals that form, which allows you to churn less often and less vigorously.<ref name="rf4">http://sweets.seriouseats.com/2010/07/how-to-make-ice-cream-without-an-ice-cream-maker-the-food-lab.html</ref> |
#*If evaporated milk is not available, use whole (full-fat) milk instead. Milk with a lower fat content will likely provide less flavor and may affect the density of the ice cream as well. | #*If evaporated milk is not available, use whole (full-fat) milk instead. Milk with a lower fat content will likely provide less flavor and may affect the density of the ice cream as well. | ||
#Add the vanilla. Add 2 tsp (10 mL) vanilla extract to the milk and stir it in. Alternatively, split a vanilla bean pod lengthwise and scrape out the sticky seeds inside into the milk. For the strongest vanilla flavor, the vanilla pod itself can also be placed into the mixture, which is then covered and left to infuse for an hour. Remove the vanilla pod before continuing. | #Add the vanilla. Add 2 tsp (10 mL) vanilla extract to the milk and stir it in. Alternatively, split a vanilla bean pod lengthwise and scrape out the sticky seeds inside into the milk. For the strongest vanilla flavor, the vanilla pod itself can also be placed into the mixture, which is then covered and left to infuse for an hour. Remove the vanilla pod before continuing. | ||
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#Chill the mixture. Transfer the mixture yet again to a container that can fit inside the ice bath without getting filled with water. Place this container into the ice bath and let it chill while you move on to the next step. | #Chill the mixture. Transfer the mixture yet again to a container that can fit inside the ice bath without getting filled with water. Place this container into the ice bath and let it chill while you move on to the next step. | ||
#*If you were using the ice bath to keep the cream chilled, remove it before moving the mixture into the bath. | #*If you were using the ice bath to keep the cream chilled, remove it before moving the mixture into the bath. | ||
| − | #In a separate bowl, whisk heavy cream. Whisk 2 cups (480 mL) heavy cream, or substitute half-and-half for a lower fat, but less rich and creamy, recipe. It may take several minutes of whisking by hand, or a shorter time by electric mixer, to create an airy cream that has doubled in volume.<ref | + | #In a separate bowl, whisk heavy cream. Whisk 2 cups (480 mL) heavy cream, or substitute half-and-half for a lower fat, but less rich and creamy, recipe. It may take several minutes of whisking by hand, or a shorter time by electric mixer, to create an airy cream that has doubled in volume.<ref name="rf3" /> Do not beat it so long that it forms whipped cream. |
#[[Fold-(Baking)|Fold the cream into the egg]]. Once the cream is whisked and the egg-and-milk custard is completely chilled, combine the two together. Using a rubber spatula or other flat implement, fold the cream into the egg mixture. Continue until there are no lumps in the mixture. | #[[Fold-(Baking)|Fold the cream into the egg]]. Once the cream is whisked and the egg-and-milk custard is completely chilled, combine the two together. Using a rubber spatula or other flat implement, fold the cream into the egg mixture. Continue until there are no lumps in the mixture. | ||
| − | #Freeze in ice cube trays to avoid churning. If you have clean ice cube trays, fill them with the mixture and place them in the freezer. Because more of the ice cream's surface is exposed to the cold surroundings, the ice cream will freeze faster, preventing the formation of large ice crystals.<ref | + | #Freeze in ice cube trays to avoid churning. If you have clean ice cube trays, fill them with the mixture and place them in the freezer. Because more of the ice cream's surface is exposed to the cold surroundings, the ice cream will freeze faster, preventing the formation of large ice crystals.<ref name="rf4" /> These typically take 4 hours to freeze. |
| − | #*To form a more ordinary shape of ice cream, remove the frozen cubes of ice cream from the tray with a spoon and combine in a food processor. Transfer to a larger container and freeze.<ref | + | #*To form a more ordinary shape of ice cream, remove the frozen cubes of ice cream from the tray with a spoon and combine in a food processor. Transfer to a larger container and freeze.<ref name="rf3" /> |
| − | #Alternatively, freeze in a large container and churn frequently. The more traditional method of making ice cream without a machine involves freezing it in one container. However, especially if you are using ordinary milk instead of evaporated milk, large ice crystals will form that ruin the texture of your ice cream and make its flavor uneven. To break up these crystals, you will need to remove it periodically and "churn" vigorously by stirring with an electric mixer or by hand:<ref>http://www.ice-cream-recipes.com/without_ice_cream_maker.htm</ref><ref>http://www.davidlebovitz.com/2007/07/making-ice-crea-1/</ref> | + | #Alternatively, freeze in a large container and churn frequently. The more traditional method of making ice cream without a machine involves freezing it in one container. However, especially if you are using ordinary milk instead of evaporated milk, large ice crystals will form that ruin the texture of your ice cream and make its flavor uneven. To break up these crystals, you will need to remove it periodically and "churn" vigorously by stirring with an electric mixer or by hand:<ref name="rf5">http://www.ice-cream-recipes.com/without_ice_cream_maker.htm</ref><ref name="rf6">http://www.davidlebovitz.com/2007/07/making-ice-crea-1/</ref> |
#*Churn after about half an hour, before the center has frozen. Churn until the mixture is creamy again. | #*Churn after about half an hour, before the center has frozen. Churn until the mixture is creamy again. | ||
#*Churn every half hour, breaking up the frozen edges and stirring them into the mixture. | #*Churn every half hour, breaking up the frozen edges and stirring them into the mixture. | ||
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==Tips== | ==Tips== | ||
| − | *To make vegan ice cream, replace the dairy with a high-fat alternative, such as full-fat coconut milk. A custard base may need thickening with a vegan product such as arrowroot starch.<ref>http://www.thekitchn.com/how-to-make-vegan-ice-cream-cooking-lessons-from-the-kitchn-204755</ref> | + | *To make vegan ice cream, replace the dairy with a high-fat alternative, such as full-fat coconut milk. A custard base may need thickening with a vegan product such as arrowroot starch.<ref name="rf7">http://www.thekitchn.com/how-to-make-vegan-ice-cream-cooking-lessons-from-the-kitchn-204755</ref> |
==Things You'll Need== | ==Things You'll Need== | ||
