As summer approaches and the temperatures rise, we have a strong desire for homemade ice cream. That ice cream maker has been collecting dust in the cabinet for far too long, waiting to be used to create some new and exciting flavours.
It’s time to go back to churning! Below is a list of some of our favourite ice cream flavours. There’s even one for ice cream, which you have to see to believe. It’s absolutely excellent.
How Long Does It Take to Make Ice Cream?
Churning ice cream in an ice cream maker takes between 20-45 minutes. This assumes the dish has already been frozen, which might take anywhere from 4 to 12 hours. Put your ice cream in the freezer right now if you’re planning on making it the next day!
It takes about 20 minutes for the ice cream to churn and thicken after you’ve placed the ice cream recipe in the bowl and started the machine. You can now add additions, such as fruit or candies, and continue to churn it until it thickens and hardens even more.
There comes a time when it’s as difficult as it can be, and churning won’t help any longer. The drum will have heated up to the point where it will no longer freeze the ice cream after 40 minutes.
How to Get the Best Results From Your Ice Cream Maker
- Before freezing, make sure the bowl is completely dry.
- In the freezer, keep the bowl upright.
- Before preparing ice cream, make sure all of your components are chilled.
- Use high-fat, high-quality components.
- Don’t churn the ice cream too much.
- If you use alcohol or liquid substances in your recipes, the freezing process will be hampered.
How to Make Homemade Ice Cream
An ice cream machine is the most convenient way to produce homemade ice cream. There are numerous varieties. We recommend one that does not require rock salt if you do not already have one.
Most current ice cream makers, such as this Hamilton Beach Icecream Maker, just require you to pre-freeze the bowl (we just keep ours in the freezer all the time), and then you can produce ice cream in under 20 minutes.
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There are only four steps to manufacturing ice cream in an ice cream maker like the one seen above.
- Prepare your recipe (no more than 4 cups total). Before pouring into the machine, the mixture should be cooled.
- Remove the pre-frozen bowl from the freezer and place it in the dishwasher. Use the plastic guard to protect it. Switch it on.
- While the mixture is churning, pour it into the bowl.
- After 20 minutes, check it. Just before the ice cream is solid enough, add any extra ingredients.
When the ice cream is solid and set, it’s ready. Some recipes can take up to 40 minutes to prepare. It also depends on how cold the components were at the time of addition.
List of Icecream Recipes:
Here are some ice cream recipes that are both unique and delicious to prepare in your ice cream maker. These recipes were compiled by professional recipe creators.
1. Basic Vanilla Ice Cream Recipe
A good vanilla ice cream base is the foundation for many recipes. Then you can top it with whichever fruit or additions you choose. In your ice cream maker, make this very simple and quick vanilla ice cream recipe.
Ingredients:
- 3/4 cup white sugar
- 1 cup heavy whipping cream
- 2 1/4 cups milk
- 2 tsp vanilla extract
Recipe :
- In a pan pan over medium-low heat, combine the sugar, whipping cream, and milk. Stir everything together and heat until the sugar has dissolved. It shouldn’t get too hot.
- Add the vanilla to the mixture and pour it into a jar. Refrigerate the mixture for at least 2 hours, or until completely cool. Transfer the mixture to the ice cream maker and process for 20-25 minutes, or until the required thickness is reached.
- If you’re adding fruit or other ingredients, do so after 5 minutes of mixing.
2. Mint Chocolate Chip Ice Cream Recipe
I’m sure you’ve added this mint chocolate chip ice cream to your list of favourite ice cream flavours. Even if you like plain vanilla or chocolate, a mint chocolate chip cone will hit the mark every now and again.
The trick to making good mint chocolate chip ice cream is to use high-quality mint extract and to slice the chocolate chunks tiny enough to integrate in properly.
This recipe calls for an ice cream maker, so put the barrel in the freezer a day ahead of time so it’s good and frozen when you need it.
Ingredients:
Because this ice cream is made with a custard foundation, it contains egg yolks. If you don’t want to use eggs, make the vanilla ice cream base first and then add the flavouring ingredients.
- 60 percent dark chocolate – I used roughly chopped Ghirardelli 60 percent cacao bars for this recipe. You can substitute semi-sweet chocolate for dark chocolate if you choose. If you’re using chips, break them up into smaller pieces first.
- Heavy cream — For the creamiest ice cream, use heavy whipping cream.
- Whole milk – I always use whole milk – we’re not pretending this is a low-fat dessert
- Egg yolks – Set the eggs and milk out about 15 minutes before you start to get them to room temp
- Sugar – Granulated sugar
- Vanilla extract
- Pure peppermint extract – I use McCormick brand but there are many different brands. Choose a high quality one with a good flavor.
- Salt
How to Make Mint Chocolate Chip Ice Cream
This mint chocolate chip ice cream is made using the same base as our cookies and cream, vanilla ice cream, chocolate chocolate chip, and other ice cream flavours. It’s a simple base that tastes delicious and is incredibly creamy.
Another benefit of using this framework for everything is that it becomes second nature to create it. Making custard-style ice cream requires a few stages, but it’s not difficult and well worth the effort.
Step One: Heat the Milk Mixture : Combine the milk, salt, and half of the sugar in a saucepan over medium heat. Bring the mixture to a low simmer, stirring regularly. Turn off the heat.
Step 2: Temper the Egg Mixture:
Whisk the egg yolks and sugar together in a small bowl until mixed.
Temper the eggs to prevent them from cooking. Tempering is simply heating the egg mixture to a higher temperature slowly so the egg does not fry due to flash heat. Allowing the eggs to come to room temperature before starting will make tempering them much easier.
Drizzle 1/2 cup of the milk mixture into the egg mixture slowly. The eggs will not resemble scrambled eggs if you do it slowly enough.
Step 3: Combine the Ingredients and Thicken
Return the egg mixture to the milk mixture in the saucepan. Heat for 3-5 minutes over medium heat until thickened. The mixture should not be cooked. If the mixture becomes too hot and boils, scrambled eggs may result.
Step 4: Chill the Mixture
Place the mixture in a heat-resistant basin. You can chill the bowl over another bowl packed with ice for 10-15 minutes to cool it down before putting it in the refrigerator. Simply buy a second basin that is the same size as or larger than the one in which your mixture is being cooked. Fill it with ice and place the custard bowl on top. Refrigerate it for around two hours when it has cooled down a little.
Step 5: Churn the Ice Cream
Stir in the cream, vanilla, and peppermint extract when the custard mixture has completely cooled. Fill your ice cream maker halfway with the mixture and churn according to the manufacturer’s instructions. Add the chopped chocolate after 5 minutes to allow it to integrate into the ice cream.
3. Oreo Cookie Ice Cream Recipe
When you adore Oreos as much as I do, you’ll look for any excuse to eat them other than by cramming them into your mouth. This Oreo ice cream, along with this delectable no-bake Oreo cheesecake and Oreo Milkshake, is one of the greatest.
This recipe calls for an ice cream maker, so put the barrel in the freezer a day ahead of time so it’s good and frozen when you need it.
Ingredients :
- Oreos – You can use whichever type of Oreos you like. I usually just go with classic.
- Heavy cream – Be sure to use heavy whipping cream for the creamiest ice cream
- Whole milk – I always use whole milk – we’re not pretending this is a low-fat dessert
- Egg yolks – Set the eggs and milk out about 15 minutes before you start to get them to room temp
- Sugar – Granulated sugar
- Vanilla extract
- Salt
How to Make
Step 1: Heat the Milk Mixture
Combine the milk, salt, and half of the sugar in a saucepan over medium heat. Bring the mixture to a low simmer, stirring regularly. Turn off the heat.
Step 2: Temper the Egg Mixture
Whisk the egg yolks and sugar together in a small bowl until mixed.
Temper the eggs to prevent them from cooking. Tempering is simply heating the egg mixture to a higher temperature slowly so the egg does not fry due to flash heat. Allowing the eggs to come to room temperature before starting will make tempering them much easier.
Drizzle 1/2 cup of the milk mixture into the egg mixture slowly. The eggs will not resemble scrambled eggs if you do it slowly enough.
Step 3: Combine the Mixtures and Thicken
Return the egg mixture to the milk mixture in the saucepan. Heat for 3-5 minutes over medium heat until thickened. The mixture should not be cooked. If the mixture becomes too hot and boils, scrambled eggs may result.
Step 4: Chill the Mixture
Place the mixture in a heat-resistant basin. You can chill the bowl over another bowl packed with ice for 10-15 minutes to cool it down before putting it in the refrigerator. Simply buy a second basin that is the same size as or larger than the one in which your mixture is being cooked. Fill it with ice and place the custard bowl on top. Refrigerate it for around two hours when it has cooled down a little.
Step 5: Churn the Ice Cream
Stir in the cream and vanilla after the ice cream base mixture has completely chilled. Fill your ice cream maker halfway with the mixture and churn according to the manufacturer’s instructions. After 5 minutes, add the chopped Oreo cookies to the ice cream to help it merge in.