Before making ice cream by scratch, note that this is a tedious process which requires patience. However, I promise that it will be worth in the end. Afterall, who doesn’t appreciate their own cooking after putting their time and heart into it?
Makes about one quart.
- 3/4 cup of sugar
- 1-3 tsp of vanilla extract (If you want a strong vanilla taste, add 3 tsp.)
- 1 cup milk
- 5 egg yolks
- pinch of salt
- 2 cups heavy cream or half and half
- 1. In a saucepan, heat the milk, sugar, and salt until the sugar dissolves. After it dissolves, turn the heat off and let it cool.
- 2. While the milk mixture cools, make an ice bath to start making your ice cream mixture. To make an ice bath, get a bowl that’s large enough to hold ice and water. Then find another bowl that’s small enough to sit on top of the ice bath. Now pour the heavy cream or half and half in the small bowl.
- 3. In another separate bowl, whisk together the egg yolks. Then reheat the milk mixture to warm it up. If it’s still pretty warm, slowly pour some of the milk mixture into the egg yolks mixture while constantly whisking the egg yolks. If you don’t constantly whisk, the eggs might cook.
- 4. When you’re done combining the egg yolks and milk mixture, you should get a light yellow mixture, this is your custard. So next up, pour the custard back into the saucepan and cook it over low heat. While it’s cooking, constantly stir and scrape the bottom with a spatula to prevent any sticking from the custard you’re about to make.
- 5. How do you know if the custard is ready? Well it should be thick enough to coat your spatula. Also, do not let your custard boil. When your custard is done, strain it over your heavy cream. Pour your vanilla extract into the heavy cream too. Mix thouroughly. Your ice cream mixture is now done!
- 6. Finally, place your mixture into a pan or any sturdy bowl, and cool it in the freezer for about 30 minutes. After 30 min., take out the mixture and stir it to break up any frozen sections. Then put it back in the freezer. Remember to stir the icy sections on the bottom too. If you want better results, stir with a blender or a hand held mixture. But since I’m a cheap person I use a spatula.
- 7. Repeat #6 for a few more times. I do it for about 4 or 5 more times, after that I leave it in the freezer overnight.
- 8. When your ice cream is done, congratulations! You just made your first home made ice cream without an expensive ice cream machine! Enjoy your ice cream!