On this episode of “What’s Cooking?” Chef Merry makes homemade ice cream (without a machine)! This is something that can be made with or without an ice cream maker, but ends up a delicious summer treat either way. You can even add in chocolate chips or some other tasty bits if you wish!
Without a machine this does take some time, but most of the time is spent waiting for the next step. If you have a machine you just don’t need to do the most time-consuming part (we tell you when in the recipe below).
If you’re around the house for an afternoon you can start the base the night before & tend to it the next day then relax with a nice bowl of homemade ice cream that night.
For those that want to print & try this recipe you can take it from below:
- 4 egg yolks
- 1/2 cup of sugar
- 1 cup of whole milk
- 1 cup of heavy cream
- 2 teaspoons of vanilla
NOTE: These amounts make 1 quart of ice cream. Double the amounts for 2-quarts or multiply to make 1 gallon.
- Whisk the egg yolks & sugar in a bowl until they are well combined & a light yellow color.
- Heat the milk in a saucepan over medium-low heat until it just begins to simmer. You should begin to see a little bit of steam. DO NOT STIR.
- Gradually add milk to the sugar/egg mixture, stirring constantly. Pour back into the saucepan & put it back on the heat until it reaches 165˚. Stir constantly, & don’t let it get to a boil.
- Once it has cooled a little, pour into an airtight container & store in the fridge overnight (or until it reaches 65˚.
- When properly chilled, stir in the heavy cream & vanilla. Pour into a chilled metal ban, whisk, & put into the freezer.
- If you have an ice cream maker then instead of putting it in a pan put it in a machine, follow those instructions, & ignore the next step.
- After 30 minutes take out to whisk, breaking up all the clumps that form. Do this until you can’t whisk anymore, about 4-5 times, then let it freeze solid for at least 2-3 hours.
- Serve in a bowl with (or without) your favorite toppings.
Let us know what you think, and how it went if you decided to make it yourself. I’m also always willing to try new things, so feel free to email recipe recommendations to firstname.lastname@example.org.