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How to Make Ice Cream

How to Make Ice Cream

By Shivani

Memorial Day has come and gone, girls are flouncing about in sundresses, and the sun is shining merrily. It’s officially summer, which means it’s time to get down to business and start thinking about ice cream.

The easiest option would be to trip over to the supermarket and buy pint after pint, but there’s no fun in that. Instead, take a crack at making your own ice cream. It’s amazingly simple—no ice cream maker required. The easiest way to get ice cream texture is to start with a custard or pudding and freeze it. Custard’s higher fat content yields a smoother final product with far less work. Simply make the custard or pudding and pop in the freezer, stirring occasionally. The final product ends up resembling professionally made ice cream more than other recipes, where the final product is more ice than cream.

Basic Ice Cream Recipe
(Or a basic custard recipe if you don’t freeze it)

Ingredients
1 cup milk
½ cup sugar
3 egg yolks
½ tsp salt
for chocolate custard: 3 oz. bittersweet chocolate, chopped into fine pieces
for vanilla custard: 4 tsp vanilla extract

Directions
1. In a medium saucepan, stir together the milk and sugar.
2. Heat until the sugar is completely dissolved and the milk is steaming.
3. In a separate bowl, beat the egg yolks. Slowly whisk the hot milk into the egg.
4. Add the mixture back into the saucepan, whisking constantly at a moderate speed until slightly thickened, anywhere from five to ten minutes.
5. Remove the saucepan from the heat and stir in the salt, butter, and either the chocolate or the vanilla. Whisk until even.
6. Pour the custard into a bowl and pop in the freezer.
7. Let freeze for 2-3 hours until stiff, stirring the mixture every 30-45 minutes.

Notes:
You can substitute bittersweet chocolate with 3 tbsp unsweetened cocoa and 1 tbsp of butter.
Before putting the ice cream in the fridge you can add things like chocolate chips, cookie dough chunks, fruit, nuts and marshmallows to add different flavors and textures.
Better to eat this ASAP, as it’s not so good when it needs to be refrozen.

Who else is definitely trying this recipe tonight?

Related post: How to Make Fudgesicles

Topics: Fashion
Tags: ice cream, recipes, desserts, cooking with shivani

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About the Author
Shivani

Shivani is a blogger and college student living in Miami, Florida. She’s usually rocking a serious topknot and always trying to realize her life’s ambition of getting her own reality show. In her spare time she blogs about boys, school, and makeup on www.missaluru.wordpress.com. Follow her on Twitter @Shivani_Aluru.

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