Where Do I Start? Tips for Making Ice Cream at Home

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Making ice cream at home can seem overwhelming, but it doesn’t have to be. Here are some tips for making ice cream from scratch that will help you make the process of making your own ice cream easier.

Before You Start

* First, decide what flavors you would like to make. Do some research on recipes and consider the time and tools required to make a certain flavor. Shop for ingredients you will need which may include milk, eggs, heavy cream, vanilla bean and chocolate chips. Also shop for an ice cream maker if you don’t already own one.

* Once you have all of your ingredients together, read over the recipe and plan the steps required to complete your task. Consider having a bowl on hand that holds the amount of liquid that is called for in the recipe so you don’t have to stop or measure every time you add liquid to your mixture as you mix it.

* If you have young children helping with this project, keep them busy by setting up a table or workspace for them where they can safely mix ingredients or stir without getting underfoot or in the way.

How To Make Ice Cream From Scratch

* Mix all ingredients together in a large bowl using a wire whisk or hand mixer until thoroughly combined and smooth.* Pour mixture into

I get a lot of questions about how to make ice cream at home. It’s a pretty daunting process, but you can do it! Here are some tips and recipes to get you started.

You can buy an ice cream machine, but you don’t need one! I used to make my own ice cream by hand with a wooden spoon and metal bowls (standing outside with the freezer in the garage) and it was wonderful. However, this is more work than most people are willing to put into their homemade ice cream.

We have an attachment for our KitchenAid stand mixer that we use for making ice cream. This attachment comes with a little recipe book that gives lots of suggestions for flavors.

To make vanilla ice cream, start by slowly pouring 1 quart of heavy cream into the mixing bowl of your stand mixer as it is running on low speed. You want to pour it in slowly so that it doesn’t splash up and out of the bowl.

Once all the heavy cream is in the bowl, add 2/3 cup sugar, 6 egg yolks (don’t worry if they’re not all broken up), 1/2 teaspoon vanilla, and a pinch of salt. Mix all this together while continuing to run your mixer on low speed until everything is

There are handful of companies in Japan that still sell the old-fashioned powdered mixes, and I’m sure those companies could give you a perfectly good tutorial on the process. But I have to admit, I don’t think they’ll be as fun as this one.

What follows is my own experience with making ice cream at home. I’m not going to get too scientific about the details; if you want a more detailed overview of how ice cream is made, by all means visit the websites of one of the manufacturers of ice cream makers, they’ll be happy to explain it to you in great detail.

But one word of advice: If you’re going to make ice cream at home, you need an ice cream maker. This isn’t really a project for your old Cuisinart or your hand mixer. You want something that will take care of all the churning for you. In theory any machine that freezes and churns things would do it (maybe) but there’s a huge difference between what happens when you just freeze something and what happens when there’s also a motor turning it from outside.

I’ve had great luck with this model from Cuisinart . It’s not cheap, but it gets the job done. It comes with a little recipe book

The process is pretty simple: combine your ingredients, stir it up, pour it in a container, freeze it. The biggest challenge is setting an appropriate freezing time. Unfortunately, if you make the base too thick or if you freeze it too long, you’ll end up with ice cream rock. If you don’t freeze it long enough, you’ll end up with ice milk.


Making homemade ice cream is a lot of fun, and the results are delicious. It will also give you a sense of what it’s like to be a professional chef.

This post will serve as your complete guide for making ice cream at home. I’ll give you some tips on how to get the best results. If you follow the instructions closely, you should find that making homemade ice cream is simple and fun.

The ingredients:

Ice cream is not just frozen milk and sugar (though that’s basically correct). The basic ingredients are milk, cream, egg yolks, and flavoring. In addition, there are stabilizers to stop the ice from becoming too hard, and emulsifiers to keep the fat from separating out from the water when it freezes.

The milk and cream should be as fresh as possible; in fact, if they haven’t soured a little bit already (which they won’t in cold storage), they’re too fresh to make good ice cream. You can always add a touch of vinegar or lemon juice to them to encourage the process along.*

The eggs should be at room temperature or warmer; cold eggs will make your ice cream grainy. If they’re really cold, put them into a bowl of warm water for 10

Once you know the basics of how to make ice cream, you can go wild with flavors and combinations. There are two ways to go about inventing your own flavor: Build it in stages or make a single flavor the star of the show.

Treat the flavor like you would a cocktail and build it in layers. Start on the sweet side with something like vanilla extract, sugar or honey. Then add something sour. Citrus zest is classic but doesn’t have to be what you’re after here (cranberries are tart, for example). Add some spices or herbs that contrast with your citrus (cloves and rosemary, for instance). Lastly, think about texture and add something crunchy like nuts or sprinkles.

If you want to go for a more cohesive flavor profile, start with just one ingredient as your base and build out from there. You could start with a fruity flavor that’s not too tart (strawberry is good) and then add complementary flavors to give it depth. Think about complementary flavors: strawberry plus almond, strawberry plus chocolate, strawberry plus mint. Starting by adding complementary flavors will help keep your ice cream from tasting flat unless you’re using ingredients that are naturally sweet (like berries).

I’m going to break this down into the four most important steps to let you understand the process and decide which is the best method for you. With all of these methods, try to keep your ice cream cold throughout the process. When it’s hot out, this can be difficult. If you have a refrigerator/freezer with an in-door freezer, I recommend using it.

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