How To Make Homemade Ice-Cream

There’s no denying that ice creams are the ultimate mood uplifters! Do you crave them in different flavours without having to settle for store-bought versions? Put on those gloves and get creative. These homemade ice-creams will have you swooning, with everyone around you clamouring to take a bite.

Beginners may find it challenging to do so, especially with limited or no access to the right machinery. Don’t let that deter you! Here’s how you can make ice cream even with basic equipment!

Method 1: Without an ice-cream maker:

Mix and blend the ice-cream mixture thoroughly and chill it in the freezer. Once it is thoroughly set, empty the mixture into a baking dish around 10 inches in size. A metal pan is ideal, but a glass vessel will also do. Place the vessel in the freezer again and leave it for 90 minutes. Take it out, whisk and break it properly and do not forget to scrape the container’s walls. Put it back in the freezer for 45 minutes. Take it out again now and whisk the entire mixture properly. Keep repeating the process of scraping and whisking the mixture and replacing it in the freezer every 45 minutes. After repeating the process 4-5 times, the mixture will start to thicken. Use your own judgement to zero in on the texture that you want to achieve. Until then, continue whisking the cream. There will come a point when you notice that it has reached a soft-serve consistency.

The entire process might take roughly 4-5 hours of time. When you notice it hard enough, you can cover it and take it out of the freezer after it’s set and ready to be scooped.

Method 2: Whipped cream method:

This method is used for no-churn ice-cream recipes.

Essentially, use a metal loaf pan for the entire process. This will help your ice-cream mixture freeze faster.

a) Mix all the ingredients: Other than the main cream. mix all the ingredients properly. These usually include condensed milk, a pinch of salt, cocoa powder, fruit flavoured syrups and so on.

b.) Whip the main cream: Now separately whip the main cream well.

c.) Fold the flavourings and main cream: Take a portion of the whipped cream and add the flavoured ingredients to it. Later, pour the remaining whipped cream to the whole mix.

d.) Freeze the mixture: Now take the entire mixture and put it in the chilled metal loaf pan. Cover the surface with plastic wrap until it is sealed completely. Leave it to freeze for 2 hours.

e.) Add-ons: You are free to add choco-chips, nuts and crushed cookies to your ice cream. In case you’d like to add caramel or fudge to it, stir it gently so that the flavour blends well.

f) Freeze it again: Once everything is mixed, place it back in the freezer for 3 hours before it is ready to be scooped and served.

Method: 3 Ingredients Ice-cream:

a.) Pour a can of condensed milk in a container and add some vanilla essence to it.

b.) Take another bowl to whip the cream.

c.) The whipped cream needs to be added in three equal portions. Mix the first with condensed milk to lighten it, and fold the second and third portions with the mixture.

d.) Now place the entire mixture in the freezer for 6-8 hours and wait until it is firm and ready to serve.