As long as you have the ingredients, you may manufacture ice cream and sorbets at home without the use of an expensive machine! The advantage of utilising an electric or hand-cranked machine and ice machine cleaning solution is that the end product will be smoother and creamier. For hand-crafted ice cream or sorbet creations, breaking up the ice crystals as they freeze is critical to smooth and creamy results.
If you don’t have a churning machine at home, here’s how to make ice cream at home without one. In order to achieve the smoothest texture possible, it’s recommended to begin with a custard-based ice cream recipe. Even this Strawberry Frozen Yogurt recipe can be used if you prefer Greek-style or drained yoghurt. The creamier and smoother the results will be if you use a more fatty and decadent recipe. It’s best to eat this type of ice cream as quickly as possible because it has less air churned into it than typical ice creams.
How to Make Ice Cream Without Using a Machine
Once you’ve made your ice cream, chill it in an ice bath.
- Pour the custard mixture into a freezer-safe baking dish or bowl made of plastic, stainless steel, or another tough material.
- Take a look at it after about 45 minutes.
- Stir quickly with a spatula or a whisk when it begins to freeze around the edges. Break apart any frozen pieces with a sledgehammer and pound them to a pulp. Refrigerate once more.
- As the mixture freezes, check on it every 30 minutes and stir it briskly. A hand-held mixer, stick blender, or hand-held mixer can be used for optimal results if you have one.
- Even though we’re focusing on low-tech methods, you can still get the job done with just a spoon or a robust whisk and a little effort.
- To ensure that the ice cream is completely frozen, check on it frequently and stir it while it freezes (by hand or with an electric mixer). It’ll be ready in around two to three hours.
Using Italian-style chocolate chips, you may simply create Stracciatella ice cream:
Drizzle about 5 ounces of melted dark or milk chocolate over the mixture, then swirl to break up the ribbons of chocolate as they begin to freeze.
Refrigerate the ice cream until ready to serve in an airtight container.
Using a Plastic Bag
It’s a great way for youngsters to learn about science while having a lot of fun at the same time. A brine of salty water, which absorbs heat from the cream mixture, lowers the freezing point of the ice, causing it to solidify. If you like, you may put it in the freezer to make it a little more solid.
You’ll need the following:
- 1 quart of half-and-half
- 2 tbsp. granulated sugar
- Extract of vanilla with a teaspoon (or whatever flavouring you choose)
- 14 cup fresh strawberries, chopped (or other fruit)
- A quarter-cup of rock salt (or kosher salt)
- 4 cups crushed ice cubes
- Resealable plastic bags of the one-quart size
- A resealable gallon-sized plastic bag
- Towel
Directions
In a quart-sized resealable bag, combine half-and-half, vanilla essence, sugar, and strawberries. Seal the bag and shake the contents to blend them.
Crushed ice should be added to the 5-gallon plastic bag. The bag should be filled with salt. Make sure you seal the bag and shake it.
Seal the gallon-size bag with the quart-size bag inside of each other.
Shake the bag for around 10 minutes while covering your hands with a cloth. Using freshwater, remove and rinse the quart-size bag. Serve ice cream by scooping it out of the bag!
