Making homemade ice cream can be done without the use of an ice cream maker. Instead, an electric hand mixer can be used to break up the ice crystals during the freezing process. The mixture can also be hand beaten using a fork or whisk; or a food processor can be used. Using a custard style ice cream recipe will provide for a smoother ice cream when using this method but using a non-custard recipe makes it very easy for anyone to make a delicious homemade ice cream.Here are two recipes for ice cream, one custard style, the other non-custard style.
Freezing without an Ice Cream Maker
When ice cream is eaten freshly made, there is not a problem with it becoming too hard. Homemade ice cream is best eaten after its initially hardening time because the consistency will be best for scooping and the flavor is always best when it is fresh. If it cannot be eaten after a couple of hours of hardening, it can remain in the freezer and eaten later but it may have a tendency to harden more than desired. Shown below are some tips and advice that may help prevent the ice cream from getting too hard.
Be sure that the ice cream mixture has been chilled and aged properly before beginning the freezing process. If the mixture it not cool enough it can cause larger ice crystals to form during the freezing process.
Using too much sugar can cause the ice cream to become too hard also, but be sure to follow the recipe carefully because too little sugar can cause it to be too soft.
If the ice cream is not churned fast enough, larger ice crystals can develop, causing the ice cream to become too hard when frozen. The faster it is churned the more air that is whipped into it, which will help it from freezing as hard.
If you are trying to make a little lighter version of ice cream and use milk in the recipe instead of cream or half & half, there may not be enough fat in the ice cream mixture. Fat does not freeze so it helps give the ice cream a smoother texture. Try increasing the amount of fat by using cream or half & half instead of just milk.
To help prevent the ice cream from freezing too solid, a little alcohol can be added to the mixture because alcohol does not freeze. This will help keep it from freezing so solid. Add 1 or 2 tablespoons of vodka to the mixture just before starting the churning and freezing process. Vodka is a good choice of alcohol because it is clear and has no taste so it will not affect the appearance or take away from the taste of the ice cream.
If you will be storing the homemade ice in the freezer for a while before serving, keep the information above in mind when making your next batch of homemade ice cream. If the ice cream does freeze too hard for scooping, allow it to sit out on the counter for 10 minutes before trying to serve it.
Instructions
Make whatever ice cream recipe you'd like.
Put the ice cream mix in a large bowl and let it cool down in the refrigerator for an hour or more.
Move the bowl to the freezer.
Remove the bowl from the freezer after a half an hour or so. The ice cream should be starting to get frozen on the sides of the bowl. You want it slushy but not frozen solid.
Beat the ice cream for three minutes with a whisk or electric beater.
Put the bowl back in the freezer for half an hour.
Repeat this process of freezing then beating the ice cream three more times.
Before it is hardened you can add fresh strawberries, mashed bananas, blue berries, etc as desired for flavors.
Let the ice cream freeze overnight in the freezer, or at least for a few hours.
Scald milk in a double boiler or heavy saucepan. (Scald by simmering the milk over medium heat until the milk reaches approximately 175° F. Then remove from the heat.)
Combine sugar, salt, and egg yolks in a separate bowl and whip them together with a wire whisk or a hand mixer until the mixture thickens enough to leave a trailing on the surface, approximately 3 minutes.
Gradually add the scalded milk to the thickened egg mixture. Beat on low or whisk while slowly pouring in 3/4 to 1 cup of milk at a time. Do not over beat; beat just until the milk is evenly mixed into the egg mixture.
Once all the milk has been added into the egg mixture, pour the combined ingredients back into the double boiler or saucepan. Cook over medium-low heat until the mixture almost reaches boiling point, approximately 180° F. Stir constantly and do not allow mixture to boil (boiling may cause it to curdle).
When the custard has thickened properly, remove it from the heat and allow it to cool before placing it in the refrigerator to chill. Pour the custard into a glass bowl and cover the surface with plastic wrap to prevent a film from forming on the surface.
After the custard has cooled, place it in the refrigerator for at least 4 hours, but ideally for 24 hours. This aging process will give the mixture better whipping qualities and produce ice cream with more body and a smoother texture.
After the mixture has chilled in the refrigerator, stir in the cream and vanilla. Stir just until mixture is well combined. The ice cream is now ready for the freezing process.
Non-Custard Style Ice Cream Mixture - Cookies 'N' Cream
Ingredients:
1 cup milk
1 cup sugar
1/4 teaspoon salt
1 cup half and half
1/2 tablespoon vanilla extract
2 cups chilled whipping cream
2 cups chocolate cream filled cookie pieces
Pour the milk into a heavy saucepan. Over medium heat bring the milk to a gentle simmer (approximately 175° F) or until it begins to bubble around the edges.
Remove from the heat. Then, add the sugar and salt and stir the scalded milk until sugar and salt are completely dissolved. Add half and half, vanilla, and whipping cream and stir until well blended.
Pour the mixture into a bowl and allow to cool to room temperature.
Once it has cooled, cover with plastic wrap and allow it to age in the refrigerator for at least 4 hours (or up to 24 hours). This aging process will produce ice cream with more body and a smoother texture. While the ice cream mixture is chilling in the refrigerator, break cookies into small bite size pieces. Place the pieces in a bowl or measuring cup and set aside until needed. After aging (chilling) the mixture, remove from the refrigerator and stir the mixture. The ice cream is now ready for the freezing process.
Follow the ice cream maker's instruction manual on the freezing process.
When the ice cream has thickened, but is still too soft to scoop, add the cookie pieces and stir until they are evenly distributed. Or, add the cookie pieces and start the ice cream maker churning again to stir them into the ice cream. Some makers have an opening in the top that is used to add flavorings as the ice cream is churning.
Once the pieces are mixed in, scrape the ice cream into another container with an airtight cover. Be sure to leave at least 1/2 inch head space for expansion. Place the ice cream in the freezer for several hours to harden before serving.
Be careful of fruit and produce bought at farmer’s markets or the open air markets in third world countries. Cabbages, lettuce and other leafy items are often home to larvae that can and will hatch at some point, so make sure you inspect and wash the produce before storing it aboard. Bananas and other fruit, particularly if bought on the stalk, can deliver to your boat such fruit gourmets as scorpions and tarantulas hidden deep within the bunches.
