Making Ice Cream - Step by Step Instructions

This is the first step in making ice cream.
The first step in making two quarts of Vanilla Custard Ice Cream is heating 2-1/2 cups of half-and-half. Only heat until there are bubbles around the edge of the pan. Remove from heat and set aside.

Step Two - Mixing Egg Yolks and Sugar

Beating yolks and sugar.
With a hand mixer or in a stand mixer on medium to low speed, beat 8 egg yolks and 1 cup granulated sugar. Mix until thickened. This will take less than a minute.

Step Three - Adding Half and Half

Pouring cooled half and half into egg mixture.
Gradually add warmed half and half cream to yolk mixture.

Step Four - Mxing Half and Half and Yolk Mixture

Mixing cream with yolk mixture.
Mix half and half with yolk mixture until completely combined.

Step Five - Heating Combined Mixtures

Heating Mixture on Stove.
Pour mixture back into the saucepan. Heat combined mixture only until bubbles form around edge of pot and liquid is steamy. Stir constantly.

Step Six - Combine Warm Mixture with Cold Cream Mixture

Mixing warm mixture into heavy cream mixture.

  In a large resealable container, combine 2-1/2 cup heavy or whipping cream with 4 teaspoons vanilla and 1/4 teaspoon salt. Mix well. Gently pour* warm half and half mixture into heavy cream mixture. Combine completely. Place lid on container and refrigerate overnight.

*If you've noticed some lumps in your half and half mixture, use a sieve to pour the mixture through into the container.

Step Seven - Follow Your Ice Cream Maker Instructions

Follow your manufacturers' instructions when making ice cream.

  For this recipe, I used my KitchenAid Ice Cream Maker which calls for the machine to be running before I add the refrigerated mixture. Be sure to follow your own particular ice cream maker's instructions.

Step Eight - Is It Done Yet?

Process until mixture is of your preferred consistancy.

While the ice cream is processing, I put my ice cream storage container in the freezer to pre-chill it. Once the ice cream is made, remove it from the machine. Place in chilled container and store in the freezer at least 2 hours before serving.

Step Nine - The Finished Product

My favorite way to eat vanilla ice cream.

Of course, you could eat your ice cream plain. My favorite way to eat vanilla ice cream is with chocolate syrup, salted peanuts and topped with whipped cream.
Enjoy!

TIPS:
There's nothing like a bowl of homemade ice cream with its cold, creamy texture balanced with that fresh taste. If you crave making your own homemade ice cream all you need is a good ice cream freezer, a great recipe, the best ingredients and these tips.

1. Be familiar with the directions of your ice cream maker prior to choosing a recipe.
2. Make sure ice cream base is cold before putting it in the machine. Refrigerating overnight is preferred, but at least an hour or two will suffice.
3. Chill ice cream machine bowl and dashers/beaters prior to adding the ice cream base. This depends on your ice cream machine model and make.
4. Only fill ice cream container 3/4 full. Air is incorporated while mixing the ice cream base and it will rise to the top of the container.
5. Fruit should be ripe prior to adding it to the ice cream base. Puree or mash at least half, if not all of the fruit, for a deeper fruit flavor. Adding a little fruit extract will also enhance the flavor.
6. Additives such as chocolate, cookies, whole fruit and/or nuts should be in small chunks and pre-frozen before adding to ice cream.
7. Don't add those ingredients until the very end of mixing. This keeps them from sinking to the bottom of the container. Mixing by hand prior to putting in the proper freezer container is preferred.
8. Pre-chill or freeze container to be used for ice cream.
9. Place ice cream in freezer for a couple of hours prior to serving, if possible.
10. Allow the ice cream to sit at room temperature for 10 minutes prior to serving. Serve your ice cream in chilled bowls, preferably glass.

Chocolate Ice Cream 

Chocolate Ice Cream is a favorite of many.

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 10 minutes

Ingredients:

• 1 cup heavy cream
• 1 cup light cream* (half and half)
• 1/2 cup sugar
• 3/4 teaspoon vanilla extract
• 1 pinch salt
• 1/4 cup chocolate syrup or 3 tablespoons cocoa
• 1/8 teaspoon cinnamon (optional)

Preparation:

Combine ingredients. Stir until sugar dissolves. Freeze according to ice cream freezer's directions. 1/2 cup cream and 1/2 cup milk may be substituted for light cream.

 Royal Vanilla Ice Cream

This recipe for Royal Vanilla Ice Cream is made from a custard.

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 30 minutes

Ingredients:

• 5 egg yolks
• 2/3 cup sugar
• 1 cup half and half* or light cream
• 2 tablespoons butter
• 1 cup whipping or heavy cream
• 2 teaspoons vanilla

Preparation:

Beat yolks and sugar until blended. Pour in top of double boiler. Stir in half and half. Cook and stir over boiling water until thickens. Set aside - stir in butter. While cooling on a rack, stir occasionally until room temperature. Stir in whipping cream and vanilla. Freeze according to manufacturer's directions. *Bought too much cream? Exchange 1/2 cream and 1/2 milk for the half and half.

Frozen custard Ice Cream

A frozen custard ice cream recipe using eggs, milk, honey, and vanilla.

Ingredients:

• 6 eggs, beaten
• 2 cups milk
• 3/4 cup granulated sugar
• 3 tbsp honey
• 1/4 teaspoon salt
• 2 cups whipping cream
• 1 tablespoon vanilla extract

Preparation:

In medium saucepan, whisk together eggs, milk, sugar, honey and salt. Cook over low heat, stirring constantly, until mixture is thick enough to coat metal spoon and reaches at least 160 degrees. Cool quickly by setting pan in ice or cold water and stirring for few minutes. Cover and refrigerate until thoroughly chilled, at least 1 hour. When ready to freeze, pour chilled custard, whipping cream and vanilla into 1-gallon ice cream freezer can. Freeze according to manufacturer's directions using 6 parts ice to 1 part rock salt. Transfer to freezer containers and freeze until firm.
Makes 1 1/2 to 2 quarts

A coffee ice cream recipe with walnuts.

Ingredients:

• 4 teaspoons instant coffee powder
• 2 1/2 cups sugar
• 2 tablespoons flour
• 1/4 teaspoon salt
• 2 1/2 cups milk
• 2 1/2 cups cold black coffee
• 6 egg yolks, slightly beaten
• 5 cups heavy cream
• 2 tablespoons vanilla
• 2 cups chopped walnuts

Preparation:

In a large saucepan combine coffee powder, sugar, flour, and salt. Gradually stir in milk and black coffee. Cook over medium-low heat, stirring constantly, until mixture is slightly thickened. Pour some of the hot mixture over the slightly beaten egg yolks then return egg yolk mixture to the hot mixture in saucepan. Stir and cook for 1 minute. Chill thoroughly; stir in cream, vanilla, and chopped walnuts. Pour into a 1-gallon ice cream freezer container, filling 3/4 full. Follow ice cream freezer directions for making and freezing the ice cream.
Makes 1 gallon of coffee walnut ice cream.