Cuisinart makes a slew of ice cream makers, but for the balance between efficiency, performance, and price, we like the high end of their product spectrum. For this manufacturer, that means landing on the Cool Creations Ice Cream Maker. First, it’s one of the most durable kitchen appliances we’ve run across, with a solid, heavily-insulated freezer bowl Don’t have electricity? Then you can’t do better than the White Mountain Ice Cream Maker, which comes with an old-fashioned hand crank. There’s an argument to be made that hand-cranked ice cream tastes better than store-bought or electronically-churned ice cream, and you can test that theory yourself. It takes some work, sure, but this old-fashioned ice cream maker churns out rich, creamy ice cream.
Ingredients for Making Ice Cream at Home (Source: ©Shaiith79/Depositphotos.com) Making ice cream at home is surprisingly easy when you know how.
By following Grandma's old fashioned methods, you'll always be able to make frozen ice creams that are creamy, smooth, and delicious.
There's a rewarding satisfaction that comes when you learn how to make ice cream. You simply can't beat the premium, all-natural taste. Your family and friends will love it. Making Ice Cream at Home There's no need to buy expensive ice cream makers. You can save money and make homemade ice cream whenever you want simply by using your refrigerator freezer. However, if you have a machine, so much the better.
There are two basic types of ice cream makers: the traditional type with a hand crank, and the now-common electric ice cream maker. Both types make excellent frozen desserts so choose the one that suits you best and follow the simple steps given below to make your own frozen treats at home in your kitchen.
If you're new to making ice cream at home, you'll be pleasantly surprised at how good it turns out. Believe me, it will taste so much better than any store-bought variety. And, you'll have the added satisfaction of always knowing how to make it yourself. Simply follow the easy steps. Remember, you get to control the sweetness and flavor, so your homemade ice cream will be much healthier than any brand-name variety.
And if you have the ingredients, you can begin right now. Making Ice Cream at Home WITHOUT Machines Making Homemade Ice Cream at Home in the Refrigerator (Source: ©Shaiith79/Depositphotos.com) The easiest and most affordable way of making ice cream at home is with your refrigerator freezer.
Some people even say it's the best way to make ice cream. Learning how to make your own with this 3-step method is not complicated nor does it require much time or effort.
Step 1. Simply follow the recipe to prepare the mixture, then sample it and adjust the ingredients to your own taste. Any recipe for making ice cream can be used, but Grandma's are perfect for this purpose. Step 2. When you are satisfied with the taste, and the mixture is ready to freeze, pour it into a freezer container and seal it with the container's lid. If your container doesn't have a lid, then carefully seal it tightly with aluminum foil. After making ice cream at home for a while, you'll find that shallow freezer containers or cake pans work best as they allow the mixture to freeze quickly.
Here are some tips on how to use them: • If the mixture contains whipped ingredients, then immediately place the sealed container into the freezer. • If the mixture contains ingredients that are not whipped, first place the sealed container in the refrigerator compartment for 20 minutes or so to chill, and then place it in the freezer to freeze. • If the mixture has been cooked, it may need to sit in the refrigerator for several hours to chill thoroughly before placing it in the freezer to freeze.
Step 3. After the mixture has been sitting in the freezer for 20 minutes or so, take it out, and if it has been in there long enough you should notice a thick layer of ice crystals coating the inside of the container. Unseal the container and using a wooden spoon or spatula, scrape the ice crystals that have formed on the sides into the center, and then beat the mixture thoroughly to prevent the further formation of ice crystals and to lighten it with air.
The tiny pockets of air beaten into the ice cream make it smooth and easy to scoop. Ice cream without beating is similar to bread that has not risen. Therefore, to be creamy smooth, it requires beating.
Try to not let the semi-frozen mixture melt too much while beating. An electric hand-held beater can be used to great advantage and it will make this step much easier. Reseal the container and return it to the freezer. Leave it for another 30 minutes or so and then repeat the scraping and beating process. If the mixture freezes too hard, simply place it in the refrigerator compartment until it is again just soft enough to beat.
This is common practice when you make your own ices. Depending on the ingredients used and the temperature of your freezer, you may have to repeat this step up to three or four times until the mixture is creamy smooth in texture, but firmly frozen.
After the last beating, you may pack the ice cream in molds for freezing or simply reseal the container and return it to the freezer. Helpful Tips Ice cream has fewer ice crystals and a smoother texture when it freezes quickly. So to hasten the freezing, first chill the major ingredients in the refrigerator and freeze the empty freezer container in the freezer compartment before you begin to mix the ingredients. Finally, after you place the sealed container containing the ice cream mixture in the freezer, surround it with other frozen food items to hasten the freezing process.
Making Ice Cream at Home WITH Machines Making Ice Cream with an Ice Cream Freezer (Source: ©sunworld/Depositphotos.com) Learning how to make ice cream with an automatic, electric ice cream maker is simply a matter of following the simple instructions that came with the appliance, and adapting the frozen custard recipes for the quantities needed.
So, since this is after all an old fashioned recipe site, let's now concentrate on the traditional hand-crank ice cream churns: How to Prepare the Mixture Carefully follow your recipe to prepare the ice cream mixture, then set the mixture in the refrigerator for an hour to ripen and chill, unless the recipe specifies otherwise. Mixtures for frozen custard recipes may require considerable time to chill, and it's sometimes best to make them the night before and let them chill in the refrigerator.
While waiting for the mixture to finish chilling, you can prepare the ice and salt. How to Prepare the Ice and Salt Rock Salt Crystals Grandma's old fashioned method of making homemade ice cream calls for a quantity of ice and rock salt. The rock salt will melt the ice surrounding the canister creating a brine solution which absorbs the heat from the mixture allowing it to begin to freeze. Without the ice and salt present, you would not be able to make frozen desserts.
Here's why: If there were no salt added to the ice, it would melt at 32°F (0°C), the melting point for freshwater ice, which is not cold enough to make ice cream. Salt speeds the melting of the ice and lowers the temperature to the melting point of saltwater ice, approximately 29°F (-2°C), depending on the saltiness.
The lower melting temperature is necessary for the mixture to freeze. Rock salt, sometimes called ice-cream salt, is available for sale at most hardware stores.
The coarse salt sold for use in water softeners also works quite well and is inexpensive. You can also use coarse sidewalk salt, but be careful as some brands often contain harmful chemicals. Ordinary table salt may be substituted in a pinch, but it is more expensive to use and doesn't perform nearly as well as the coarser salts.
You can purchase ice by the block at many convenience stores, or you can freeze small containers of water in your home freezer.
Empty yoghurt containers work quite well for this, or you can build up a large stockpile of ice cubes. Place the ice block in a heavy cloth bag and hit it repeatedly with a hammer to break it into small pieces.
Afterwards, dump the ice pieces into a non-metal container and mix it with the salt. Some find it handy to have a small, shallow wooden box made to prepare the salt and ice in. The wooden box may be kept handy for whenever you need it. When you go to make ice cream, set the quantity of ice you will need for the freezing process in the clean box and use an ice pick and a hammer to break the ice into small enough pieces.
After the ice is all broken up, take about one-third as much rock salt, as there is ice, and pour the rock salt into the box over the ice. Use a small plastic garden trowel or some other non-metal utensil to mix the ice and salt thoroughly together. It's always a good idea to use a plastic drop sheet to protect the floor or working surface from spilled saltwater — salt is corrosive. Some prefer to wear rubber gloves when handling rock salt.
Making Ice Cream at Home with a Hand Crank Machine White Mountain Hand-Crank Ice Cream Freezer (Source: White Mountain Handbook c.1920s) Pack the prepared ice and salt into the space between the freezer canister and the tub by using a wooden stick or spoon to tamp it down tight. Do not use metal utensils, as the salt will ruin them. Let everything sit for 5 minutes to allow the freezer canister to become icy cold. When you're ready to freeze the ice cream or water ice mixture, pour it into the freezer canister until it is about 1/2 to 3/4 full.
Never fill the can too full. Always leave room for the mixture to move about and expand. Next, confirm that the blend of ice and salt in the tub is packed slightly above the mixture's level in the can, then carefully install the paddle mechanism and tightly seal the lid to prevent any saltwater from seeping in and spoiling the ice cream taste. Those used to making ice cream at home with a hand-cranked freezer recommend letting the freezer sit for 2 minutes or so before trying to turn the crank.
When the ingredients chill to the point that you can feel a slight resistance, you are ready to begin cranking the freezer.
Crank slowly first, but then maintain a steady pace until you can feel the cream stiffening and the turning getting tougher. It may take from 20 to 30 minutes depending on the ice-salt blend and the type of ingredients you are freezing. If it doesn't seem cold enough after 10 minutes of cranking, just add a bit more salt and ice to the tub.
As you learn how to make ice cream, experience will teach you how much salt to use. Too much salt will cause the cream to freeze too quickly, and it will have a coarser texture from not being stirred enough. But, if it freezes too slowly, it will have a buttery texture from being stirred too much. Don't worry, you'll soon get the hang of it and make ice cream that has a perfect texture and flavor. In any event, its texture is bound to be superior to any store-bought variety. How to "Pack" the Frozen Ice Cream When the mixture reaches the firm texture of "soft ice cream," it is ready to pack in a freezer container.
You can tell when it reaches this stage since it becomes very difficult to turn the crank. Continuing to crank beyond this stage is needless, as it will not improve its quality. Before opening the canister, wipe the top of the container with a clean, dry towel to remove any traces of saltwater, then carefully remove the lid and paddles. Use a wooden spoon to scrape the frozen ice cream off the sides of the container into the center. Depending on the recipe you are using, this is the time to mix in any fruit, nuts, chocolate chips, or jams, and the like, but make sure that any solid ingredients are finely chopped.
Large pieces of frozen fruit are too difficult to eat and lack flavor. Pack the ice cream in a sealable freezer container or in a mold for freezing. Verify that the lid is tightly secured, and then place the container or mold in the kitchen freezer for at least an hour or two while the ice cream finishes freezing and ripening.
Or, if you prefer to strictly follow the old fashioned method of making ice cream at home, pack down the ice cream in the canister, verify the lid is clean and free from salt, and then tightly reseal the canister. Drain the liquid brine and repack the bucket with more ice and salt. Cover the freezer with a heavy blanket or scatter rug and leave it to sit for at least an hour while the ice cream finishes freezing and ripening.
The "ripening" time will improve the flavor. Why Making Ice Cream at Home Is Best Many food purists claim that making ice cream at home the old fashioned way is the only way to obtain the unique texture and superior taste of homemade ice creams. The hand cranking gives it a unique consistency, and the fresh, all-natural ingredients give it a unique flavor. Truly, it's the best ice cream you can ever hope to taste! And by knowing how to make it yourself, you'll be able to indulge your taste cravings anytime.
The procedure for making ice cream at home with a modern hand-crank machine is the same as that used with an old fashioned ice cream churn. Here's the best news: Modern hand-crank ice cream freezers similar the one Grandma used can still be found at select hardware stores, and they are available online at Amazon. You can easily order yours today.
Antique Ice Cream Freezer for Making Ice Cream (Source: ©fpwing/Depositphotos.com) Tired of the time and effort involved in making ice cream by hand, Nancy Johnson, a New England housewife, invented the first mechanical ice cream churn in 1843. Powered by a hand crank, her brainchild featured an "S"-shaped dasher that efficiently scraped the sides of the pot as it revolved to prevent ice crystals from forming.
Compared to the old sarbotiere-style pot freezers, Johnson's froze the mixture faster and with much less effort. It was a clever idea, and its basic design is still being used. Amazingly, Johnson sold the rights to her invention for $200 to William G. Young, a Philadelphia wholesaler. He must have been a decent fellow for he generously acknowledged Nancy by naming his new acquisition the "Johnson Patent Ice-Cream Freezer" when he patented it on May 30, 1848.
Young manufactured and marketed "Johnson freezers" at the affordable price of $3 each. The mechanical churn quickly captured the public's attention and brought ice cream making to a much wider segment of the population.
These new appliances were not only used in homes, but they were also used in small confectionery shops and restaurants to make freshly frozen ices faster and more affordable. Then as now, time meant money. Soon, many companies became involved in manufacturing hand-cranked freezers patterned after Nancy Johnson's and numerous patents were issued as entrepreneurs worked to improve the basic design.
best date old fashioned way to make ice cream with a machine - Tips for Making Ice Cream the Old Fashioned Way
When I worked as a chef in the Caribbean where the customers were very pernickety and naturally, in all that lovely hot sunshine, ice cream desserts were much in demand. I was unable to get hold of either an ice cream machine or a good quality ready-made product.
I decided to create my own luscious ice creams, using a simple foolproof method; I didn’t mess with ice and salt either! What I did was adapt, tweak and vary one embarrassingly simple recipe to make numerous delicious and even impressive (at least to me) ice creams and ice cream dishes. Basic though the method is, many of these ices have been best sellers in high class restaurants and are in no way a compromise.
This is the basic method ... 500ml double cream - not the extra thick kind 200g condensed milk ~ Whisk the cream till it is very thick and looks like the picture and then stop.
If you go too far it will become butter! ~ Fold in the condensed milk. ~ Freeze. If that's all you do you get an ice cream that is not exactly soft scoop but which does have a good texture once it’s been out of the freezer a few minutes. It has a pretty blah taste. I can sense your excitement from here but there’s even more, There are numerous ways to vary this recipe, here's an example. Greek Yogurt & Honey Ice Cream with optional nuts This ice cream has a strange quenching quality, like having a long cold drink when thirsty or eating Cadbury’s Dairy Milk at any time, and is difficult to set aside once started.
I had considered folding in walnuts or almonds but, for me, they would be an interruption – perhaps better, I think, to sprinkle on after. 280g full fat Greek yogurt approximately 220ml double cream – enough to make yogurt up to 500 ml 200g condensed milk 200g runny honey ~ Put the yogurt into a measuring jug and make up to 500 ml with the cream. ~ Whisk the two together till thick. ~ Fold in the condensed milk. ~ Fold in the honey.
~ Freeze. Have a play or I have written a little ebook on this; “100+Luscious Ice Creams without a Machine” which costs less than a small carton of ice cream
Tips for Making the Best Homemade Ice Cream • Use the freshest ingredients available to you, especially fruits if you’re making fruity ice cream. • Before you start, scald the can and the dasher. Make sure you have the rock salt (available at most hardware stores) and the crushed ice is at the ready.
Make sure the can and the ice cream mixture is well chilled after you scald it. • Never fill the can more than three-quarters full—somewhere between two-thirds and three-quarters is ideal—because if the can gets overcrowded, your ice cream will become grainy. • The ideal proportion of ice to salt in your ice cream mixture should be three to one.
While you’re cranking your ice cream mixture, don’t add ice as it melts away, don’t take any water out, and don’t add more salt. How to Make Old-Fashioned Ice Cream • With everything ready to go, pour the prepared ice cream mixture into the can and nestle the can into the tub fitting. Gradually layer the ice and the salt around the can in the proper proportions, turning the crank slowly to let it settle.
Let the mixture sit in the iced tub for about 5 minutes, in order to let it chill. • Begin churning so that the can is turning clockwise. Turn slowly for the first couple minutes, then pick up speed for the next 10 minutes or so, until the ice cream is solid. The handle will become more and more difficult to turn until suddenly it will resist, which might make you think that you broke it.
Don’t worry! This just means, “It is now ice cream!” • Wipe the top of the can clean of ice and salt water and check to see if it is done. Let the ice cream “ripen;” remove the dasher and pack the ice cream down into the can with a long-handled spoon.
Put the cover back on tightly and place a cork in the hole where the dasher was. Put it back in the tub, pack it in with four parts ice, one part salt, then protect the tub with a thick covering (old carpet, a blanket folded over a few times) and let it sit in a shady spot for at least two hours. Congratulations! Fresh, homemade ice cream knows no equal when it comes to cooling you and your family off after a hot summer’s day.
Try some of our cool ice cream recipes on your own! Homemade Ice Cream Recipes • • • • Want some more recipes? Browse our History of Homemade Ice Cream Ice cream has been a favorite dessert for a long time. When the family gathered and the temperature soared on summer Sunday afternoons, the ice cream freezer, sack of rock salt, fresh ingredients, and tub of ice were brought out for the weekly ice cream ritual, one almost as unbreakable as the visit to church earlier in the day.
Even though this summer Sunday ritual has faded along with taking a turn on the crank of the ice cream freezer, ice cream is still marked by the strong loyalty of its devotees, a loyalty with a surprisingly long historical reach. If it’s true that I scream, you scream, we all scream for ice cream, these cries have come up through the ages from some impressive vocal cords: Marco Polo (a devoted sherbet fan), Catherine de Medici, Richard the Lion-hearted, and our own George Washington, who was rumored to have run up some rather astounding ice cream bills during the hot summer months.
In the early days of the colonies and on into the nineteenth century, ice cream was made by agitating a container of sweetened cream in a tub of salt and ice. The ice cream freezer that is still with us today was invented in 1846 by Nancy Johnson, an otherwise obscure figure on the culinary scene. In fact, it may have been her invention that brought ice cream down from its regal, aristocratic pedestal and onto the tongues of the middle class.
After the turn of the century, street vendors known as hokey-pokey men peddled their confections to eager young customers, the ice cream cone was invented, and shortly thereafter the indelible names of Good Humor Eskimo Pie, and Howard Johnson crested the horizon of frozen desserts. It was sometime after this that ice cream took what some would consider its turn for the worse. Our fellow ice cream addicts, Catherine de Medici and George Washington, would scarcely recognize their beloved confection in today’s stabilized, emulsified form.
The convenient freezer that most of us enjoy today rules out many of the pleasantries of this ancient delicacy. What we call ice cream, those solid bricks in our freezers, can hardly compete with its nineteenth century counterpart in flavor or refreshment. Temperature, for one thing, is one of the most important parts of ice cream flavor, and the common temperature of most freezers is just too cold to allow all the subtle flavors to emerge. But aside from temperature, the quality and freshness of the ingredients is the critical factor in the difference between then and now.
You can still enjoy “old-fashioned” ice cream, though, by making it yourself in a hand-crank freezer. Freezers much like Nancy Johnson’s original are still produced and are widely available today. Learn more about the long . Have you ever made homemade ice cream? What’s your favorite flavor? Let us know in the comments! Stop the shaming....really? It depends on whether you know where the milk came from. I grew up on raw unpasteurized milk and I never got sick. Actually, we were all pretty healthy and I still have strong bones at 53.
My mom had a milk cow. People are so crazy now. Home made ice cream • Submitted by chris Bell on July 8, 2018 - 11:53am I am a senior citizen now, but I sure do remember the days of the hand-cranked ice cream freezer. Now, I use an electric type. My all-time favorite is lemon. I do a custard base. I have recently learned to use lemon OIL rather than extract for flavoring.
It is much smoother tasting. Yes, most of today's commercial ice creams are sorely lacking in rich cream and have a ton of additives. Yuk. One major chain grocery has a new store brand that tastes like watered down milk with little flavor. How dare they. When we had cranked ice cream Daddy would put newspaper or rags on top and each child sat on it for a few minutes to help hold the ice cream maker it in place. It was always hot when we had ice cream so sitting on the ice for a few minutes was a treat.
We've been experimenting with • Submitted by Cerise on July 28, 2014 - 5:54pm i have made ice cream at the campground by using two coffee cans! one large and one small.
one pint milk or half and half 1/4 cup sugar (i think) a 1/4 tsp of vanilla, or a flavor of your choice mix ingredients in the small can and seal the lid (a clear lid is best to see when the ice cream is done!) with two or three wraps of masking tape. put into large can and layer one cup of rocksalt with ice around the small can. put the lid on the large can. again a clear lid helps here. you may also want a wrap of tape to keep the lid on.
So! now comes the fun part! roll the can back and forth across the table for 15 to 20 min. and there you have some ice cream.
My dad made ice cream when we • Submitted by Kathy Houghton on August 4, 2011 - 9:56pm My dad made ice cream when we were kids, some 30 plus years ago. He used an electric motored machine; I recall how excited he was to have real ice cream without having to hand crank. Our milk came from a local dairy operator, raw cream on top!
Dad had a dwarf peach tree and he enjoyed peach ice cream as a special favorite. Both the tree and Dad are gone now, the memories of home made ice cream re-create a special time for me. me too. Recently my store has received about five manual crank can. Brought back many memories for me. So, I did a video with some older ladies who were here last Thursday night. It was fun and oh so true in so good old day. Please google all-aroundconsignments on face book, then friend me I'll accept, and then then you can see the video.
I promise, no strings attached. You can look at my website first if you like. I'm on the web now looking for "real" photos from those days to show the younger folks how we did it.
THE BEST HOMEMADE ICE CREAM RECIPE IN THE WORLD made in a WHITE MOUNTAIN freezer