Why buy expensive commercial brands of ice-creams and splurge a fortune on them when you can actually make some fresh variety at home? Homemade ice-cream is not only hygienic and healthier but it consumes less than 10 minutes out of your busy schedule to prepare.
There are a plethora of methods available out there in the world on how to prepare homemade ice cream but we insist that you try ones that recommend the use of an automatic ice cream maker as they (the methods) are pretty easy to understand and follow.
Talking of ice cream makers, here is a simple guide to help you find an excellent one:
* Price– Make sure to find a machine that is reasonably priced as well as feature-packed. Some cost you as little as 15 dollars while others can cost up to 10000 dollars.
* Manual/ Electric– Electric machines are more hassle free as they do not require you to stir during the freezing process. On the other hand, manual varieties are more fun to use.
You will also want to consider other minor factors such as noise production, rate of churning and the amount of ice that you wish produced.
How To Make Ice Cream at Home
Here is a fantastic recipe to start you off – Vanilla Ice Cream (Custard) Base Recipe
*1/2 cup sugar
*A pinch of salt
*1 Â½ cups of whole milk
*2 tsp vanilla extract
Break the eggs into a shallow bowl, add sugar and whisk until it is lemony yellow.
Heat the milk in a shallow saucepot until it just starts to simmer. Add it, a little at a time, the whisked eggs as you stir gently.
Pour the egg-milk mixture into a shallow saucepot and cook it over low heat, mixing constantly, until the mixture hardens to the back side of a spoon (stir for approximately 8 minutes).
Strain the cooked mixture into a shallow bowl to get rid of any scrambled egg bits. Once done, place in the freezer to cool. Stir in the vanilla and cream- cover and place in a freezer until cold.
Assemble your ice-cream maker and switch it on first before pouring the thick mixture in the ice-cream base. Normally, the ice-cream will take about 10 to 15 minutes to thicken up. If you want to flavor your ice-cream with ingredients such as candy bits and nuts, add them after the tenth minute when the ice-cream is starting to harden.
N/B: Your mix-in pieces should not be too large. In any case, they should not be larger than the size of a chocolate chip.
Transfer the mixture to a safe container and place it in the freezer (you can serve yourself a scoop) for about 20 minutes. Do not leave it there for longer than that as it is likely to harden further and become hard to scoop.
That’s it! Now you no longer have to spend a bomb every time the urge to gorge some ice strikes through. Hope you’ll enjoy trying the recipe out soon.