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Making Ice Cream by Hand

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Beth Tilston takes us through the process of making ice cream by hand – the good old fashioned way, without an ice cream maker.

See also:

Rhubarb and Custard Ice Cream

Mincemeat Ice Cream

 

Ice cream is just that – frozen cream. However, if you were to make your ice cream mix and then just stick it in the freezer, you probably wouldn’t be too pleased with the end result. As your mix freezes, large ice crystals form, so if you want smooth ice cream you need to agitate it.

It certainly is possible to make ice cream in the freezer without an ice cream maker – indeed it has been done for many decades. You will, however, need to do the arm work. After making your ice cream mix, pour it into a wide, shallow, ovenproof dish and put it into the freezer.  If you are making a mixture that requires any heating, you’ll also need to chill it before you put it in the freezer. Then, after 45 minutes, take it out and beat it vigorously, especially around the outside, to break up any ice crystals. Repeat this process every 30 minutes until the ice cream is properly frozen through. This usually takes about 2–3 hours.

 

 

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