You can make ice cream too

OK. Here is my ice cream recipe post that I promised. It is just a basic one, but it is easy to add more to it.

I started making ice cream because of an egg glut. We have a lot of fresh fruit growing in the garden, during the summer. I thought it would be nice to make fruity ice cream and yogurt, rather than buying it. So I did my research.

Blackcurrants swelling up in the rain

I started by reading the ingredients on the side of an ice cream tub that I bought at a supermarket. It was not pretty reading and I would have struggled to find the ingredients individually to buy. The rest of that ice cream sulked at the bottom of the freezer, until it went beyond its best before date.

I was pregnant at the time. Most recipes, I found, did not cook the eggs and I felt uncomfortable taking the risk of eating raw egg. I came across a recipe that involved making an egg custard. I have pretty much stuck to this one as a basic recipe ever since. I have experimented, but I always come back to this one. I always use the best ingredients that I can find. When I cost it out, I make ice cream for a lower price than if I bought one of the better tubs. Forget the real cheap ones.

Basic ice cream making steps in black, extra info in blue and pictures for reference.

Make the custard

  1. Heat half a pint of milk until it is warm. Add 1 vanilla pod and put to the side.
    Don’t let it boil. The heat  infuses the vanilla. It needs to cool down enough that it won’t curdle the eggs in the next stage. I use full fat or semi skimmed milk. Whichever I have most of in the fridge. For chocolate ice cream leave out the vanilla pod and put in 125g (4oz) of chocolate instead. Your choice but I use belgian cooking  chocolate chips which are 53% cocoa mass. I prefer dark choc with a high cocoa mass.
  2. Separate three egg yolks into a bowl. Beat them with a fork.
    Our egg yolks are very orangey-yellow. It all depends on the eggs you are using. Use the egg whites for meringues or macaroons.
  3. Add 3 oz (75g) of caster sugar and beat some more.(see above)
  4. Pour the slightly cooled milk mixture into the egg mixture and beat.
  5. Poor the combined mixture back into the saucepan.
  6. Return to a low heat and stir with a wooden spoon, until the mixture begins to coat the spoon.
    (I know, it should be a wooden spoon.) I find it best to keep the mixture moving with the spoon. Don’t get distracted, as the custard will thicken and will catch the bottom of the saucepan if left alone.
  7. Pour the mixture into a clean bowl. Cool, cover and refrigerate.
    Leave it until it is thoroughly chilled. I tend to do this stage the day before, so I can leave the custard in the fridge over night.
  8. Once really cool, add 250ml of double cream and mix thoroughly. You don’t want to leave any solid lumps of cream, as it will freeze as a white lump.

Transforming the custard into ice cream

The next stages will depend on whether you are using an ice cream machine or doing it by hand. I am no expert on the by-hand method, but I will give you the steps. I have done it, but I always get distracted and leave too much time between stirring. Two hours turns into a day.

Either By hand

  1. Put mixture in a container with a close sealing lid.
  2. Freeze for 2-3 hours, so its not frozen solid, but on its way.
  3. Take it out of the freezer and mush it up with a fork. The idea is to break up the ice crystals, but not melt it. Return to the freezer.
  4. Repeat step 2
  5. Repeat step 3.
  6. Leave for at least 3 hours to freeze completely. You now have your ice cream.

Or Using the ice cream machine

This will depend on your machine. I use a Philips HR 2303, which I bought 5- 6 years ago. The nearest I could find on Amazon is this one. I have never had any problems with my ice cream maker and I use it probably 40 times a year, if not more. Here are the steps I use:

  1. Freeze the bowl in the freezer until it is solid. My model uses a bowl that is frozen in the freezer. Newer versions seem to just freeze a disk. I always allow at least a day for it to be frozen solid.

    Ice cream being frozen in machine
  2. Turn the ice cream machine on so that the blade is going round and then pour your mixture in. I’ve made the mistake of turning it on after pouring in the mixture. The blades find it very difficult to go round, as the mixture starts to freeze to the sides of the bowl.

    Ice cream ready as it is pulling away from the side
  3. About 30-40 mins later the ice cream will start to pull away from the side of the bowl. Your ice cream is ready. Turn it off and transfer ice cream to a suitable container for the freezer. Its best to freeze it for at least a few hours before you serve. The ice cream is best used in the first week…..if it lasts that long.

From here you can experiment with other combinations of flavours. Once we have strawberries, I will share my way of making strawberry ice cream, which took many attempts to get right.

I hope it all makes sense, but if I’ve left anything out, I’ll answer any questions left in the comments. Make and enjoy.

Long post, so I’ll leave the last word to my two daughters:

Thanks, girls.

Joining in with #pintorials

Crafts on Sea

18 thoughts on “You can make ice cream too

  • Friday 14 May, 2010 at 11:42 pm

    Hello Cheryl,

    Hmmm…looks yummy!

    Welcome to the world of 20 Minuters. Yes I have added you to the 20 Minuters
    List. There are no rules, just a little promise to yourself to find at least
    20 minutes a day to indulge in your particular craft. There are 50+ of us
    now on the list, so if you get time pop over and encourage some of the
    others. Don’t forget to post about your achievements and upload some of your
    craft progress photos to our flickr page.

    You can get to our flickr page by clicking on the 20 minuters flickr badge
    on the side bar of my blog page. Click on the ‘What is this?’ writing under
    the pics, the box will expand and then click on the pink MarmaladeRose’s 20
    Minuters group pool. This will open up our flickr page, where you can click
    on add photos. (you add the photos from your own flickr page. Very easy to
    register on flickr and get started. It must be because I managed it. lol)

    • Saturday 15 May, 2010 at 9:19 am

      Thanks, Marmaladerose. Promise made to self, here I go…

  • Saturday 15 May, 2010 at 2:55 am

    Oh my, your ice cream looks so yummy! We too have been trying our hand at homemade ice cream with a hand crank ice cream maker we bought recently. I’m actually very surprised at how easy it is to make ice cream. Even better, ice cream that has no preservatives, emulsifiers, trans fat and what not… just pure goodness! Thanks for posting your recipe I’ll try it out over here as I’m also not so keen on raw eggs.

    • Saturday 15 May, 2010 at 9:28 am

      Oh I’ve not seen a hand crank ice cream maker, Luciana. I’m with you regarding not wanting the added extras that can be found in shop bought ice cream. You are more in control of the ingredients if it is homemade (obvious but true!). Enjoy your ice cream!

      • Saturday 22 May, 2010 at 1:15 am

        Cheryl, whilst living in England I looked everywhere for a hand crank ice cream maker. It was a special request from my husband for his birthday but but I never found one. Actually, to be fair I found one on ebay, a fake vintage that didn’t inspire much confidence. Only when we moved to Canada, a year ago, I finally found one. If you’re interested the brand is cuisipro. I know you can get some of their products in the UK but it would require some research. And here’s to some homemade yummy ice cream!

        • Saturday 22 May, 2010 at 8:42 am

          They sound a great idea. I’ll keep a look out. I hope you enjoy your ice cream.

  • Saturday 15 May, 2010 at 12:58 pm

    I’ve always wanted to try making my own ice cream…thank you for the lovely recipe and the inspiration…perhaps this summer we WILL have homemade ice cream!!!

    • Saturday 15 May, 2010 at 2:14 pm

      It is well worth trying, although it is difficult to go back to shop bought after you’ve made your own.

  • Saturday 15 May, 2010 at 3:15 pm

    Thanks for your recipe, you have explained it really well. I will definitely give it a go and I’ll let you know how I get on.

    • Saturday 15 May, 2010 at 10:33 pm

      I’m so glad it helped. I hope you enjoy your ice cream. I’d love to know how you get on.

  • Saturday 15 May, 2010 at 4:49 pm

    Great looking blog. I’ve just started making home made ice cream with a White Mountain hand crank machine and the kids think it’s awesome.

    If you don’t make your own ice cream you should give it a try. Here’s an interesting article I found that might be helpful to folks thinking about making their own.

    • Saturday 15 May, 2010 at 10:39 pm

      My children love the homemade ice cream and have been known to decline shop-bought ice cream when we are out visiting. They love dreaming up new varieties!

  • Wednesday 23 June, 2010 at 12:13 pm

    Thanks – this looks like a great recipe! I’ll definately give it a try. and thankyou for commenting on my blog. Its lovely to ‘meet’ you.

    I’m in LOVE with your home.

    • Wednesday 23 June, 2010 at 10:10 pm

      I hope you enjoy making your ice cream. I warn you though, you’ll be looking for new flavours all the time.

  • Wednesday 7 May, 2014 at 11:46 am

    Wow – this looks amazing!
    I think I would struggle not to scoff it all at the custard stage though… 😉
    Thanks for sharing at #Pintorials

    • Wednesday 7 May, 2014 at 12:18 pm

      Funny. I’m always focused on the ice cream stage, I never think of eating the custard! Probably helps that I make either meringues or macaroons straight after with the left over egg white.

  • Saturday 10 May, 2014 at 7:46 pm

    This looks gorgeous! Really, really want to make this 🙂 #pintorials

    • Sunday 11 May, 2014 at 7:44 am

      I much prefer making my own. Make it any flavour you fancy. Be warned. You’ll be unable to buy the cheap variety again once you’ve made your own. There is no way back! 😀

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