You may recall countless hours at summer camp or at home spent taking turns at the handle of an ice cream churn, adding just the right ingredients to produce some kind of ice cream treat from a bucket. Maybe it wasn’t gourmet, but it was the best ice cream ever, because you made it by hand.
Today, ice cream makers are more widely used to [greatly] aid in the process. But if an ice cream maker just doesn’t fit into your budget or you’re one of those people that don’t like to have lots of appliances cluttering up your kitchen, then here are some tips (and a fun recipe).
Birthday Cake Batter Ice Cream
You Will Need:
- 1 1/2 Cups milk
- 1/2 Cup granulated sugar
- 2/3 Cup cake mix
- 1 1/2 Cups heavy whipping cream
- 1 tsp vanilla extract
- 1/3 to 1/2 Cup sprinkles
- In a saucepan over medium low heat, combine milk, sugar, and cake mix. Stir constantly until mixture starts to bubble.
- Remove from heat and cool completely in refrigerator (about 2 hours). Stir in cream and vanilla.
- Pour the ice cream mixture into a wide, airtight container. Make sure the bowl you choose is wide rather than tall. A wide bowl aids freezing and allows you to mix your ice cream easily. Metal bowls work best because they speed up the freezing process. Ice cream has a smoother consistency when it is frozen faster.
- Place ice cream in refrigerator for at least 2 hours. Then, place the chilled ice cream mixture in the freezer for 30 minutes. Beat ice cream mixture with an electric mixer until smooth. The edges of your ice cream should have started to thicken. Scrape the edges with a fork or spatula and beat with an electric mixer to add air to the mixture and break up ice crystals. Place ice cream in the freezer for 40 minutes – then beat with an electric mixer.
- Repeat “40 minute freeze-then-beat cycle” 3 times (Hey, it beats hand-churning!) This should total 2 1/2 hours of freezing.
- You can choose to either beat your ice cream mixture every 40 minutes until frozen or let your ice cream mixture freeze on its own. Either method works fine. The more you beat it, the softer it will be.
- If you want to add mix-ins to your homemade ice cream, wait until the ice cream is thick enough to “hold” the mix-ins so they don’t fall to the bottom of the container. Generally, add mix-ins after 2-3 hours of freezing.
Drawbacks to not using an ice cream maker:
- Time: The length of time it takes to make ice cream is the major drawback of this method.
- Softness: Homemade ice cream made without an ice cream maker tends to be a little harder than ice cream made with an ice cream machine. Just be sure to pull your ice cream out of the freezer several minutes before serving and you should be fine!