How do you make homemade ice-cream?!
How do you make homemade ice-cream?
Answers:
You first make a custard, usually warm up heavy cream and sugar to just before boiling. Then mix in eggs (a lot of recipes only require yolks), then mix with in the heavy cream mixture and return to low heat and stir until it thickens, but does not scramble. You have to stir constantly in order make sure it does not scramble. Then take off heat and add vanilla extract and vanilla seeds (if you are making vanilla ice cream). Then cool and put into your ice cream maker and churn until it thickens.
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i have no idea! i just get icecream from the store however there are icecream makers`
First I would get an ice cream machine. They're usually inexpensive.
Secondly you will need to decide on your ice cream recipes.
French Ice cream or frozen custard as it's called here in the states is simply ice cream with egg yolks in it to make it richer.
the next type is Philadelphia style which is basically cream, sugar and flavorings
In my honest opinion I would go for the french style. It's much richer and lends a gorgeous flavor to whatever else you decide to add to it. Here's a good starter recipe
2C heavy cream
1/2C sugar
1 vanilla bean split and scraped
8 egg yolks
Boil cream, sugar and vanilla bean then temper in your yolks. cook until a nape consistancy. Then pour directly into your ice cream machine and let it work it's magic.
replace the 1 vanilla bean with 1/4th cup of any fruit (minced) to make it a different flavor
Well, it can be rather simple. First you have to decide which machine you want to use. You can buy a simple hand crank machine, where you put the cylinder in, and surround it with ice and rock salt. These are the cheapest, but also the hardest to use. The salt lowers the melting temperature of water, and it makes the ice much colder, which is necessary to make your ice cream.
You can also buy a hand crank, or machine driven ice cream maker where you freeze the core cylinder in the freezer over night. The cylinder contains a special liquid that allows the cylinder to remain very cold for a long period of time.
The third type of machine is a fully automatic. All you do is put the ice cream base in and press start. These can be very expensive, however Amazon.com is now selling an automatic machine (it has a compressor and auto cooling device built in) for $169 with free shipping. I bought one of these and I love it! I believe the brand is Lello.
Anyway, the basic principal of making ice cream at home involves making an ice cream base and stirring it constantly in a cold environment. If you were to just freeze this base, it would be hard like an ice cube. The constant movement allows smaller crystals to form, which provides the smooth creamy texture of ice cream.
When you are making the ice cream, regardless of which machine you use, you want to have the ice cream always stirring until it becomes as stiff as possible. This ice cream will have the consistency of soft serve ice cream, and can be served right away. To get it harder, and be just like store bought ice cream, take the freshly made ice cream out of the maker, and put it into a sealed container, like a Tupperware. Freeze this for a few hours and it will harden up nicely. Remember to get your ice cream as stiff as possible in the machine though, otherwise it will freeze rock hard.
The traditional ice cream is made from a custard, which means it is made of cream, sugar, milk and egg yolks. Making a home made custard base and making ice cream out of it will yield one with the best ice cream they have ever tasted. It cannot be beat. There are no artificial ingredients, so it tastes amazing. And while it is rich and laden with calories, it can be enjoyed on special ocasions.
To make a custard base, do the following:
Mix 3/4 cup of sugar with 3 cups of heavy whipping cream and one cup of whole milk. Bring this mixture to a simmer. While it is heating up (be sure to keep an eye on it, if it boils, it will foam over and make your stove a mess. You also don't want to burn it, so stir often.) separate 4 egg yolks from the whites and put in a large mixing bowl.
When the cream, milk, sugar mixture gets hot, just before it boils, remove it from the stove. Use a whisk, and whisk up the egg yolks in the bowl. Now, while whisking the egg yolks, slowly pour some of the scalding cream mixture into the bowl. Use a one cup measuring cup. Do this in a slow stream, and don't stop whisking. This is called tempering. We don't want the eggs to become scrambled eggs. After you've whisked in 3 cups of cream, pour it all back into the pot. Turn the heat back on and bring it up just to a boil, and then turn the heat off.
You now have a custard ice cream base. Put about a teaspoon of vanilla extract in there. The better the extract, the better it will taste. You can also use a vanilla bean. In this case, you would have split the bean in half, scraped out the beans inside and cooked with the cream and milk mixture from the beginning.
Strain the mixture with a strainer into a clean bowl, surrounded by an ice bath. This will take out any lumps you may have created with the eggs. The ice bath will help cool the base. Once the base is cool, you can put it into your ice cream machine. You can add flavors and or fruits in at this point. When I make cookies and cream ice cream, I add about 5 chopped up oreos at this point to flavor the cream base, and allow them to be stirred with the ice cream. When I scoop out the finished ice cream into my container to freeze, I add many more chopped up oreos.
I hope this helps. It really isn't that hard to do once you get the process down. Once you do it, I can assure you that you won't want any other ice cream.