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.
And for my own personal batch, I chose to make David Lebovitz’s Vanilla Ice Cream from his new book, The Perfect Scoop.
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:
Best Homemade Ice Cream Recipes
How to Make Ice Cream Sandwiches
{ 7 comments… read them below or add one }
These recipes look incredible! I wonder whether and how you could make the mint ice cream with mint leaves instead of mint extract. I saw some fresh mint at the market the other day, and it looked so gorgeous and green. Seems like that would be a fun challenge.
Susan, I’m sure you could. I just made a basil ice-cream — amazingly good — and the recipe calls for steeping the bruised basil leaves in the hot milk for 30 minutes, straining, then returning the milk to the heat to add the remaining ingredients. Mint should work the same.
If I could create such as this I’d be properly chuffed
I have tried this no-churn method several times now and I always get ice crystals. The ice cream is not creamy, it’s more like a snow cone. What could be the problem?
Carol, make sure you’re stirring the ice cream vigorously each time. It will help keep away ice crystals.
I am allergic to eggs, so am looking for a homemade ice cream baase that doesn’t contain eggs, and doesn’t get hard. Any suggestions?
HI Connie – I spoke with some of the food editors here in the test kitchen and they’ve suggested the two recipes below! Happy Cooking!
Eggless using an ice cream maker–
This is for strawberry flavored but you can pretty much use any mashed up fruit she likes.
8 servings
Ingred:
2 cups whole milk
2 cups heavy cream
1 cup white sugar
¼ teaspoon salt
2 teaspoons vanilla ext.
2 cups mashed fresh strawberries
Stir together the milk, cream, sugar, salt, vanilla and strawberries in a large bowl. Pour into the freezer bowl of an ice cream maker. Freeze according to manufacturer’s directions.
Magic Eggless Ice Cream – Made with an electric mixer
6-8 servings
Ingred:
½ cup sweetened condensed milk
1 ounce white chocolate
1 tablespoon vanilla extract
1 pinch salt
¼ cup sour cream
1 ¼ cups heavy cream, chilled
Combine the condensed milk and white chocolate in a large bowl and microwave until the chocolate melts, stirring halfway, about 30 seconds. Let cool then stir in the vanilla, salt, and sour cream.
Whip the heavy cream to soft peaks with an electric mixer on medium-high for about 2 minutes. Then whisk about 1/3 of the whipped cream into the white chocolate mixture. Fold the rest of the whipped cream into the white chocolate mixture until fully combined.
Place in an airtight container and freeze until firm, at least 6 hours.
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