About 3.5 years ago, Chaz gave me an ice cream maker for my birthday. In that time, I've probably only made ice cream three times. That all changed this weekend, because we hosted a game night and I was tired of making cookies, which is my usual go-to.
Despite the fact that ice cream wasn't in my usual rotation of homemade desserts, I kept the bowl of my ice cream maker in the freezer at all times. Since it's always in there (and always has been in there since the earliest days of bachelorette-hood, when I didn't stock much food), I don't feel like I'm losing space in the freezer because of it. It's a mind trick though, because it totally takes up room. Nevertheless, it's totally going to stay there for the time being because there aren't many things worse than wanting to make homemade ice cream on a whim and then realizing you need to wait at least eight hours for the bowl to freeze. In addition, I don't have extra space in my kitchen to store the thing, so that may be the real reason.
Given that the bowl had been frozen for years, I really don't know why I haven't made more ice cream. It's as easy as pie! Easier, in fact. Pie isn't actually that easy. The ice cream base only has four ingredients!
- Heavy cream
After that, you can decide what else you want to put in. I made two flavors: mint oreo and cookies and cream.
I always pose with my ingredients before cooking...don't you?
FIrst, you whip the eggs until they're light and fluffy. Then you add your sugar, a little at a time, until it's fully mixed with the eggs. Next you add your cream and milk, and then after a bit more mixing, you dump it into your ice cream maker until it does its thing and produces delicious ice cream.
If you want to make a different flavor base, you'll need to mix that in before putting it into the ice cream maker. For mint, I just used peppermint extract, and for the cookies and cream, I used vanilla extract.
As for the chunks, you'll want to wait until the ice cream is almost done before throwing those into your ice cream maker. If you put them in ahead of time, they'll just sink to the bottom and, though it wouldn't be nonredeemable, it would be less good.
Maybe your ice cream maker is magical, but mine can only get it to a soft-serve consistency. To make it more like "hard" ice cream, it's best to stick it in the freezer for awhile so that it can get as solid as ice cream you buy in the store. And there you have it - How to Make Ice Cream 101. And just because I'm from Vermont, I need to put in a plug for this ice cream recipe book:
It's $7.00 on Amazon, and you can't go wrong. It may just be the best $7.00 that you'll ever spend. Now go make some ice cream!