- 1 Introduction
- 2 Prepare the custard base.
- 3 Chill the custard.
- 4 Prepare an ice bath.
- 5 Strain the custard.
- 6 Mix the cream and sugar.
- 7 Combine the cream and custard.
- 8 Churn in an ice cream maker.
- 9 To make homemade ice cream, you need to prepare a custard base, stir in some heavy cream, then churn it all in an ice cream maker.
- 10 Conclusion
Making homemade ice cream is easier than you may think. All you need is an ice cream maker and a few simple ingredients. In this article, we’ll walk you through the steps to make an easy vanilla custard base and then mix it with heavy cream for a creamy homemade treat.
Prepare the custard base.
- Prepare the custard base. In a bowl, beat the eggs and sugar until smooth. Add the milk and stir until blended.
- Heat over medium heat, stirring constantly with a wooden spoon or heat-resistant spatula. Cook for about 10 minutes or until thickened and very bubbly (to test if done, spoon some of the mixture onto a plate—it should hold its shape). Do not boil (or you will curdle your eggs). Remove from heat and cool slightly before adding to cream mixture.
Chill the custard.
When you’re ready to chill the custard, place it in a bowl and cover it with plastic wrap. Put it in the fridge for at least an hour (but ideally overnight). If you’re using a recipe that calls for whipped cream, now is the time to whip it until soft peaks form.
Prepare an ice bath.
If you’re using an ice cream maker with a built-in freezer, you only need to make an ice bath. To do this, place two cups of ice and one cup of water in a large container and put it in the freezer until the mixture is slushy but not completely frozen (about 20 minutes). If you are making your own ice cream and want to use an ice cream maker with a bucket, place the bucket inside another container. Fill up this outer container with enough crushed or cubed ice so that it sits about 2 inches below the lip of the inner bucket when it’s placed inside—you don’t want any liquid from melting into your mix!
Strain the custard.
The next step is to strain the custard through a fine mesh strainer. This will help remove any lumps or bits of egg that may have formed, ensuring that your ice cream will be smooth and creamy. Place the strainer over a bowl and press the custard through using a spatula. Discard any solids that remain in the strainer.
Mix the cream and sugar.
Pour the cream into a heavy-bottomed saucepan, add the sugar and stir to combine. Place over medium heat and bring to a simmer (don’t let it boil). Simmer for about 10 minutes, whisking occasionally until the mixture thickens and coats the back of a spoon.
Combine the cream and custard.
Combine the custard and cream in a large mixing bowl, using either a whisk or hand blender. Mix well until all ingredients are thoroughly combined. Make sure there are no lumps of custard remaining; if you see any, use your utensil to break them up.
Churn in an ice cream maker.
After the time is up, churn the ice cream in an ice cream maker until it’s thick and creamy. If you don’t have an ice cream maker, you can use a food processor instead. Just put the mixture into a metal bowl and place that bowl over a pot of simmering water or on top of a heating pad set on low heat. Stir often and watch that your mixture doesn’t boil over (because who wants to clean up hot soup?).
To make homemade ice cream, you need to prepare a custard base, stir in some heavy cream, then churn it all in an ice cream maker.
To make homemade ice cream, you need to prepare a custard base, stir in some heavy cream, then churn it all in an ice cream maker. The process is simple enough—but remember to have all the ingredients ready and chilled well before you start.
To begin with:
- Make sure to have an ice cream maker. It’s not strictly necessary (many people make their own by freezing an empty container), but if you want the smoothest texture possible, I recommend investing in one.
- Chill your custard base for at least two hours before churning it into fresh ice cream.
- Strain your custard base through a fine mesh strainer; this will help keep your finished product from becoming lumpy or grainy when frozen—and it will also help prevent any unwanted pieces of egg yolk or whole egg that might otherwise show up in your finished dessert!
The only thing left to do is enjoy your homemade ice cream! It’s hard to believe that from start to finish, it takes less than 30 minutes. You can make this recipe with any flavor of your choice or add different ingredients like nuts or chocolate chips for a fun twist.