Homemade Ice Cream Without an Ice Cream Maker
Natural, appetizing, melt-in-your-mouth, and great for the whole family! You can make ice cream at home without an ice cream maker - an ordinary freezer is enough. It comes out tender and creamy, made from nothing but high-quality, fresh ingredients, which matters a lot when you're feeding kids.
Cooking method
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Step 1:
How do you make ice cream at home without an ice cream maker? Gather the ingredients. You'll need the richest cream - at least 30% fat. Choose high-quality, natural cream with no vegetable fats in it. Pour it into a deep bowl.
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Step 2:
Add the sugar and vanillin to the bowl of cream. Keep in mind that the amount depends on which product you choose (vanillin, vanilla sugar, or vanilla extract). Use just a little vanillin - literally a pinch. Read more about flavorings at the end of the recipe.
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Step 3:
Combine the ingredients and beat with a mixer until you get a thick mixture. You can add condensed milk to taste, but it will make the treat higher in calories. The main thing is that all the ingredients be the same temperature and well chilled.
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Step 4:
Transfer the creamy mixture into small containers and put it in the freezer for 20-30 minutes.
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Step 5:
After that time, take the ice cream out of the freezer and stir it with a spatula or mixer. Put the ice cream back in the freezer for the same amount of time. Repeat the process a few more times, depending on how firm you like your ice cream - hard or soft.
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Step 6:
I like soft ice cream, so I repeated the freezing process just twice. Garnish the ice cream with berry syrup, fresh berries, grated chocolate, or chopped nuts and serve. Enjoy!
- If you like, you can add eggs to the ingredients listed in the recipe (for this amount of cream you'll need 4 eggs, beaten with sugar until fluffy and then folded into the already-whipped cream). This gives the ice cream a flavor reminiscent of Soviet-era ice cream, but since the ingredients aren't heat-treated when making ice cream, you need to be confident in their quality and safety to eat them raw. For richness, softness, and a creamy taste you can add softened butter (it also needs to be beaten separately until fluffy; the amount depends on your taste, but I wouldn't recommend adding too much - experiment, starting with just 50 grams and increasing gradually if needed).
- How do you whip cream properly? It's important that the cream be high-fat, at least 33%. The bowl and the cream itself should be cold - keep them in the fridge for at least 1-2 hours. Beat with a mixer at the lowest speed, gradually increasing it. How do you know when the cream is whipped enough? The creamy mass should hold its shape and not spread. Stop whipping at that point, or the cream will turn into butter.
- For whipping cream, powdered sugar is the better choice. Cream whips up fairly quickly and granulated sugar may not have time to dissolve. Add the sugar or powdered sugar gradually, once the cream is already a little whipped (when soft peaks start to form from the whisk on the surface). If you add all the powdered sugar (or sugar) at once or before you start whipping, the cream may not whip up.
- For the difference between vanilla, vanillin, vanilla extract, and vanilla sugar, and how to use and substitute them correctly so you don't ruin the flavor of a dish, read this article.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
- Vanillin - 288 kcal/100g
- Cranberry syrup - 26 kcal/100g
- Frozen berries - 38 kcal/100g
