Preparation of Homemade Ice Cream
Making Homemade Ice Cream can be done without the use of an ice cream maker. Instead, an electric hand mixer can be used to break up the ice crystals during the freezing process. The mixture can also be hand beaten using a fork or whisk or a food processor can be used. Using a custard style ice cream recipe will provide for a smoother and soft ice cream while using this method but using a non-custard recipe makes it very easy for everyone to make a delicious homemade ice cream. Provided below is a recipe for Cookies ‘N’ Cream ice cream that is a popular flavor with everyone. This recipe can also be made using an ice cream maker for the freezing process.
Preparing The Non-Custard Style Ice Cream Mixture – Cookies ‘N’ Cream
Break cookies into small bite size pieces. Place the pieces in a bowl or measuring cup and set aside until needed.
Pour the milk into a heavy saucepan. Over medium heat bring the milk to a gentle simmer (approximately 175°F) or until it begins to bubble around the edges. Remove from the heat.
Add Sugar and Salt
After removing from the heat, add the sugar and salt to the scalded milk.
sugar and salt are completely dissolved.
Add Remaining Ingredients
Add half and half, vanilla, and whipping cream. Stir until well blended.
Cooling Ice Cream Mixture
Pour into a bowl and allow mixture to cool to room temperature.
Speed cooling process by placing the bowl in an ice water bath.
Chill and Age Ice Cream Mixture
Once the mixture has cooled, cover with plastic wrap and allow the mixture to age in the refrigerator for at least 4 hours or up to 24 hours. This aging process will give the mixture better whipping qualities and produce ice cream with more body and a smoother texture.
Freezing Without An Ice Cream Maker
The below mentioned instructions are for using an electric hand mixer to break up the ice crystals during the freezing process. The mixture can also be hand beaten using a fork or a food processor can also be used. This simple freezing process is referred to as a “still freezing” method because the ice cream is not stirred continually throughout the freezing of the ice cream mixture. This recipe can also be made using an ice cream maker for the freezing process. For other freezing methods, see Homemade Ice Cream Freezing Methods.
Prepare for Freezing Process
After chilling the mixture, remove from the refrigerator and stir the mixture. The ice cream is now ready for the freezing process.
Transfer the ice cream mixture to a freezer safe bowl or container if not already in an appropriate one. Cover tightly with plastic wrap, foil or an airtight cover.
Place the container in the freezer and allow the mixture to freeze for 2 hours.
Remove from the freezer and beat with a hand mixer to break up ice crystals that are beginning to form.
Cover and place back in the freezer.
Freeze for 2 more hours and then remove from the freezer and beat again with the hand mixer. The ice cream should be thick but to soft to scoop. If it is not thick enough, return it to the freezer for additional freezing time. Beat again before adding cookie chunks.
If ice cream has thickened properly, stir in the cookie chunks until well distributed throughout the ice cream. Do not beat with the hand mixer after the cookie chunks have been added. Beating would break the cookies into crumbs and tiny pieces.
Hardening the Ice Cream
Pour into a plastic airtight freezer container. Pack the ice cream in the container. Be sure to leave at least 1/2 inch head space for expansion.
Cover and place the container in the freezer and allow the ice cream to freeze until firm.
After the ice cream has hardened sufficiently, take the ice cream container out of the freezer, remove the cover and scoop ice cream into bowls or cones. Then you can Serve and enjoy!