Homemade Ice Cream: Methodology

Over the next few weeks, Brenda is going to share her favorite ice cream recipes. First, she wanted to write a post that focused on the homemade ice cream methodology. View this as a crash-course in ice cream making that will pay big dividends!

There are 2 basic types of dairy-based ice cream:

1. egg-free, no-cook ice cream

2. egg custard ice cream

Both = happiest taste buds.

Brenda uses Cuisinart’s 2qt Frozen Yogurt-Sorbet & Ice Cream Maker.

• Full disclosure: she previously owned the KitchenAid Ice Cream maker attachment for her bowl-lift KitchenAid. Where the bowl attaches, it broke, so she made the switch to Cuisinart’s machine.

• REMEMBER: Ice cream incorporates air as it freezes and expands. While her 2qt machine can make 2 quarts of ice cream, she DOES NOT fill the machine full with 2 quarts of liquid. You'll lose some divine tasting treats if you add too much liquid.

  • Note: check capacity on your machine. Brenda will note what size machine for which the recipe was created.

Most ice cream machines these days have an insert that needs to hang out in the freezer for 24 hours before it can do its job. 

Now, let’s cover the steps to creating divinely delicious ice cream:

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Homemade Ice Cream—yes, please.

1. Place the ice cream mixer bowl into the freezer

   • Place bowl upright, on a flat surface, in the coldest part of the freezer (usually the back). Allow 16-24 hours to freeze completely (review manufacturers instructions).

2. Make base mixture

   • Custard base

   • Ice cream base

3. Refrigerate base mixture overnight

   • Refrigerated 12-24 hours - cold base mixture allows the frozen mixer bowl to retain it's cold which in turns allows for a thicker, more frozen ice cream to be created. DO NOT skip this step. 

4. If making ice cream sandwiches, make cookie crusts 

   • Chocolate Cookie

   • Vanilla Cookie

5. Wait minimum of 16 hours from placement of mixer bowl in freezer

6. Place frozen bowl back into ice cream machine

7. Turn on machine

8. Pour custard or ice cream base into frozen mixer bowl

9. Allow the machine to work it's magic

10. Transfer frozen ice cream to . . .

    • Bowls for serving

    • Prepared slab of cookie for sandwiches

    • Freezer-safe container for later consumption

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Brenda’s tips:

• Recommendation: this is the best scraper tool needed for removing freshly churned ice cream from the freezer bowl & blade. It's silicone encased-blade has just enough flex to maneuver the corners and the scraping power to lift that last 1/8" frozen to the bowl - - - all while protecting the delicate non-stick surface.

• Ice cream should be savored. Homemade ice cream should be anticipated and relished. Plan ahead and it is worth every bit of effort.

• Ice cream is generally made with a combination of heavy cream, whole milk and/or half & half. You can make substitutions but be aware that it will affect the final creaminess of the ice cream.

• Custard is made with that same combination of delicious dairy, but also contains eggs. The custard base should be cooked for food safety (160F for custards).