Growing up in St. Louis, homemade ice cream was a summer staple. My sisters and I would sit in the backyard, helping our mother turn the crank on our old ice cream maker. Of course, we’d be impatient and would sneak a peak at the fresh, creamy goodness. Often sticking our fingers into the mix for a taste. My favorite flavor was peach. Made with fresh peaches from my uncle’s orchard, the ice cream was sweet perfection.
With the summer heat here to stay in Milwaukee, I’ve been thinking about those days of making ice cream under the hot St. Louis sun. Last night, I decided to return to my childhood and make some ice cream of my own.
While it seems the old hand crank mixers have gone the way of the Dodo, and there are plenty of fancy mixers lining the shelves at the local department stores, I’ve decided to make my ice cream with out the help newfangled technology. I know, I’m a rebel.
But first, what delicious flavor will I make? I decided to make two batches of ice cream. One for a dinner party, and one for myself.
For the dinner party, I chose this Strawberry Cheesecake Ice Cream recipe. It looks so light and refreshing, perfect for outdoor dinner parties.
I will say, this Skinny Mint-Chip Ice Cream recipe, looks delicious as well. Maybe I should make three batches?
Now, for the main event! How to make ice cream without an ice cream maker:
Step 1: Combine the ingredients for your ice cream mixture following the recipe. Chill the mixture over an ice bath. Meanwhile, freeze an empty freezer-safe shallow bowl or pan. I recommend using stainless steel.
Step 2: Place the cold mixture into the cold pan.
Step 3: Chill for about 20 minutes and check your ice cream. As the edges start to freeze, stir the mixture rapidly with a whisk or spatula to break up the partially frozen ice cream. This will help make it smooth and creamy. You cannot over-beat. Return to the freezer.
Step 4: Stir ice cream vigorously every 30 minutes until it is firmly frozen. This may be repeated 4 to 5 times until mixture is smooth and creamy. If ice cream becomes too hard, place it into the refrigerator until it becomes soft enough to beat and continue the process.
Step 5: Ripen the ice cream by storing it in a covered freezer container until ready to serve.
Step 6: Scoop it out and enjoy!
So, my fellow ice cream adventurers, there you have it – my walk down ice cream, memory lane. And I will say, it’s quite tasty.
More Ice Cream Recipes: