Easy Ice Cream Making Process

strawberry ice creamAlthough ice cream making is not for everyone, those who love ice cream will be glad to know that it is actually easy and don’t take up much of your time. With making your own ice cream, you get to pick the freshest ingredients and flavors that you want. To start you off, below is an easy ice cream making process for strawberry ice cream.

You’ll need:

  • 3 cups of sugar6 tbsp. of flour
  • 4 cups of milk
  • 1 tsp. of salt
  • 6 eggs
  • 1 ½ pint of fresh strawberries
  • 4 cups of half and half cream or heavy cream
  • 2 tbsp. lemon juice
  • 2 tbsp. vanilla extract
  • Red food coloring
  • Rock salt
  • Crushed ice

The prep time for this ice cream is around 20 minutes.

Combine and whisk together 2 cups of sugar, flour, and salt in a three-quart pan until blended well. Mix in eggs and milk and blend some more. Cook the ice cream base custard over mid-low heat while stirring frequently and let it thicken; this takes about 7-10 minutes. Use a thermometer to determine if the temperature of the mixture has reached 165-180 degrees F, remove from the heat and cool.

Next, cover the mixture and chill in the ref for two hours minimum. Ideal chilling time is 24 hours. You can hasten the cooling process by placing the pan in a bigger pan with ice water and salt and stir for several minutes. The aging or chilling process provides better whipping features for producing a smoother finished product.

Combine strawberries with a cup of sugar and lemon juice and start crushing them in a bowl. Let sit for at least an hour.

Once you’re done chilling the ice cream base, add the cream, strawberry mix, vanilla extract, and red food coloring if you prefer. Prepare your ice cream machine.

Place the ice cream mixture in the machine and then freeze it by following the instructions that came with your machine. Serve and enjoy!

The aging or chilling process is crucial since this eliminate heat from the mixture and introduces air into it. The elimination of heat occurs through conduction via the metal pan to the ice water and salt solution that surrounds the pan. The amount of salt to use is also important since if you utilize too little salt, there is a huge possibility that freezing won’t occur. On the other hand, if you utilize too much salt, the mixture might freeze too fast and the consistency of the mixture won’t be smooth. In general, you should use half a cup of salt with 4 cups of ice.

Likewise, it should be noted that texture is a big factor when it comes to ice cream making. The constant churning of your ice cream maker is vital since it will add air. This will result in a smoother texture and will also increase its volume. Once the churning process has started, don’t stop. A break in the churning process may result in the formation of big ice crystals in the mixture’s coldest areas and will generate a grainy consistency. Additionally, there is a possibility that the center portion won’t even freeze.

The constant churning likewise distributes the added flavors and carries the unfrozen mixture parts to the surface for better blending action. With this easy ice cream procedure, your mixture will take around 20-30 minutes to freeze in the machine. Afterwards, you just put it in the freezer so that it will harden.

Easy Ice Cream Base Recipe

baseWhen making ice cream, it is imperative that you start out with a great ice cream base since the base is made up of basic ice cream ingredients for a wide variety of ice cream recipes. You can simply add your desired flavorings to the base. When you’ve familiarized yourself with a basic ice cream, you just experiment with different flavors and textures to make the ice cream recipe your own.

For a basic sweet ice cream, you will need 2 large eggs, 2 cups of heavy whipping cream, ¾ cup of sugar, and a cup of whole milk. This ice cream recipe will yield around one quart of ice cream.

Ice cream making instructions:

  1. To start with the base, mix the whole milk and whipping cream together in a pan over mid-low heat.
  2. Beat the two eggs in a bowl while waiting for the milk mixture to heat up.
  3. Add sugar very gradually while beating the eggs with an electric mixer and mix for a minute or two once you’ve added all the sugar.
  4. Once the milk mixture has been heated to around 140 degrees F, slowly whisk around a third of the mixture with the egg mixture. This tempering process will prevent the eggs from turning into scrambled eggs because of heat. Pour the rest of milk mixture after 30 seconds or so and mix well.
  5. Continue on heating the base to make certain that no bacteria will thrive in the mixture. This heating process will also lend a cooked flavor to the mixture. It should be heated over mid-low heat and constantly stirred until it is heated up to 175 degrees Fahrenheit. Hold for 25 seconds at the least as per the requirement of the Food and Drug Administration.
  6. Next, strain the base and cool for a while prior to putting in extracts that can potentially evaporate. You can make the cooling process faster by putting the mixture in a metal bowl inside a bigger metal bowl with ice, salt, and a bit of water. You can now add a teaspoon of simple flavor extracts like cinnamon or vanilla.
  7. Chill the base by utilizing the bowl, salt, and ice process or chilling it inside the refrigerator until it reaches below 40 degrees Fahrenheit. Chilling is crucial since the mixture will freeze quicker when chilled before putting it in the ice cream maker. More importantly, the quicker your base freezes, the tinier the ice crystals, resulting in a smoother, more ideal texture.
  8. The next step is using an ice cream machine. For this, (it doesn’t matter if you have a manual type ice cream maker or electric type) you should explicitly follow the instructions that come with your unit since no machine is ever really alike. Normally however, 30 minutes is sufficient for electric models. If you churned the ice cream more than you should have, you’ll end up with a stiff consistency.

These last steps should be done in a quick and efficient manner, lest you end up with “icy” ice cream. Remove the finished product from the ice cream maker, put them in suitable containers (you can reuse containers from store-brought ice creams), and place them in your freezer. Hopefully, you’ll end up with ice cream similar to store-brought ice cream after two to three hours. Consider putting the ice cream in pre-chilled and smaller containers for faster freezing time.