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Deselect All 3/4 cup sugar Pinch salt 6 large egg yolks 2 vanilla beans, split and seeds scraped 2 vanilla beans, split and seeds scraped 2 cups heavy cream 1 1/2 cups whole milk Wet Walnuts, recipe follows Wet Walnuts:2 cups maple syrup 2/3 cup corn syrup 1/4 cup packed light brown sugar 1 teaspoon vanilla extract 1/8 teaspoon salt 1 cup walnut halves
Wet Walnuts:
If using hand-crank ice cream maker, have 10 pounds of ice and 5 pounds of rock salt handy to set up the machine for freezing. Categories:Discover how easy it is to make delicious homemade ice cream that rivals what you'd stand in line for at the best ice cream shops. We independently research, test, review, and recommend the best products—learn more about our process. If you buy something through our links, we may earn a commission. Once you learn the basics, you can turn out your own small-batch artisanal frozen desserts (you could totally call it that) in any flavor imaginable. Get ready, here's how to make ice cream at home. Types of Ice CreamHomemade ice cream comes in two basic styles: Custard-style (also called French) and Philadelphia-style (also called New York or American).
How to Make Custard-Style (French) Ice CreamGet the recipe for a classic cooked custard Ice Cream Base. What Do You Need to Make Homemade Ice Cream?Ingredients
Equipment
Directions1. In a medium bowl, whisk together the egg yolks and half of the sugar. Set aside. 2. In a medium saucepan, stir together the cream, half-and-half, salt, and remaining sugar. Heat the mixture over medium-high heat, stirring often, until it comes to a simmer, then reduce heat to medium. 3. Add about 1/2 cup of the cream mixture to the egg mixture while whisking constantly (this helps prevent the eggs from cooking). Repeat with another 1/2 cup of the cream mixture. Meredith4. Using a heatproof spatula, stir the cream mixture in the saucepan constantly as you pour the egg mixture into the pan. 5. Cook, stirring constantly, until thickened and mixture coats the back of the spatula, 1 to 2 minutes longer. Remove from heat. Meredith6. Strain the mixture through a fine-mesh sieve into a clean bowl and whisk in the vanilla extract. Set the bowl in an ice bath and stir the base occasionally until it's cooled to room temperature. Remove the bowl from the ice bath, cover with plastic wrap, and refrigerate at least 2 to 4 hours or overnight before churning, either in an ice cream machine or by hand (see below for tips on how to churn ice cream). MeredithVIDEO: See how to make Maple Ice Cream This creamy maple-sweetened ice cream tastes like it came straight from the sugar house. It's a simple custard-style ice cream recipe that just replaces refined sugar with maple syrup for a just-sweet-enough maple-y treat. Feel free to dress it up with mix-ins or toppings or just enjoy it plain. Top-rated French custard-style ice cream recipes to try:HungryMommy
How to Make Philadelphia-Style Ice CreamPhiladelphia-style ice cream contains no egg yolks and does not require cooking. It's based purely on cream and sugar. You simply mix the ingredients in your recipe, chill, and churn in an ice cream machine or by hand. Tip: Chill the ice cream mixture for 1 to 2 hours before churning. Top-rated Philadelphia-style ice cream recipes to try:COCONUT ICE CREAM. Dianne
How to Churn, Ripen, and Store Ice CreamMeredithYou can churn, ripen, and store French custard- or Philadelphia-style ice cream recipes using the same method. Churning: Churning (by hand or in a machine) prevents large ice crystals from forming in the ice cream and produces the smooth texture that makes ice cream feel so rich and luxurious when you eat it. Ice cream churned in a machine will generally have more air whipped into the mixture than hand-churning can achieve.
Ripening: Freshly churned ice cream will have the loose consistency of soft serve ice cream. To get a more scoopable texture, you'll want to "ripen" the ice cream by storing it in the freezer for several hours or overnight. Your patience will be rewarded. Tip: To keep your ice cream from becoming super-hard as it ripens in the freezer, make sure both the ice cream maker and the mixture are kept ice cold as you're making the ice cream. Storing: To store leftover ice cream in the freezer, place it in an airtight container with a layer of plastic wrap pressed onto the surface to prevent it from absorbing odors or forming ice crystals. Adding Flavors to Homemade Ice CreamPopular add-ins include ripe summer fruits, chocolate, and toasted nuts. Other good choices? Vanilla beans, lavender, green tea, fresh peppermint, and candied ginger. Photo by Allrecipes Magazine.Tips: How to Add Flavors to Ice Cream
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How do you churn ice cream without a machine?Instead of churning in an ice cream maker, pour into a ziptop bag, squeeze out all air, and seal. Freeze, lying flat, until solid. Remove from freezer and break into chunks small enough to fit into the bowl of your food processor or a high-powered blender. Pulse until completely smooth.
How long does it take to hand churn ice cream?Place the bowl in an ice bath and cool the custard, stirring occasionally. Store the custard into the refrigerator until ready to churn. Place the custard in an ice cream maker and process until smooth and thick, about 20 minutes.
Do you have to chill ice cream before churning?chill the ice cream base in the fridge for 12 hours before churning to ensure that the base is as cold as possible before you pour it into the machine. This means that the ice cream will freeze faster because the temperature change will be less drastic than if you churned warm ice cream base.
Can I churn ice cream in a blender?You can make ice cream using a food processor, a hand mixer, a blender or using a KitchenAid® stand mixer with the Ice Cream Maker Attachment.
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