Apr 12, 2007

Making Homemade Ice Cream

Say the words: “Ice Cream” to just about anyone and you’ll get an instant positive reaction – anything from a smile to a few words of praise to profuse extolling of its virtues! Let’s face it …. we love ice cream. Here at ice-cream-recipes.com I’ve been writing about ice cream and researching its many facets for some years now and I’ve yet to run short of new ideas and information to bring to my readers. I suppose it’s because making ice cream is great fun and something you never get bored with. There’s always new recipes to try, new ways to present what you make and even different ways to making ice cream. For example:

Using an Ice Cream Maker
If you want to make your own homemade ice cream on a regular basis, prefer to serve it fresh as soon as it’s made and can afford an electric ice cream maker, then this is the way to go.

ice cream makerI wouldn’t be without mine! Basically, it freezes as it batches taking from just 20 to 40 minutes (depending upon how soft or hard you like your ice cream). To me there’s lots of advantages to having an ice cream maker – here’s my list.

Using a Bowl and Your Freezer
This is the way most people made their ice cream before electric ice cream makers came along. Once you have your ice cream recipe mixture prepared you just need a wide topped bowl, use of your freezer, lots of arm power for regular beating of the mixture and a few hours spare for the freezing process. See my dedicated web page for full details.

Using Rock Salt & Ice (better done outdoors than inside the house – also great as a fun project for children)a) the smallest and simplest method is to use 2 plastic, zippable bags, one smaller than the other. Put your ice cream ingredients into the smaller bag, zip it up and then insert that inside the larger bag with rock salt and ice in between the bags. Roll the whole thing around for about 20 minutes, allowing the rock salt and ice to freeze the mixture. b) same as above but on a larger scale using 2 empty, cleaned food tins (1 larger than the other) that have separate and re-sealable lids. Mix your ingredients in the first, smaller tin and seal tightly using tape to ensure the lid is firmly sealed if necessary. Place this inside the larger tin and pack the rock sale and ice in between the 2 tins. Seal well. Roll around for about 20 minutes.

strawberry ice creamWhatever method you choose of making ice cream, it’s an enjoyable experience, made all the more wonderful by being able to enjoy what you’ve produced.

The Fun of Ice Cream is here to stay!
Watch our Vanilla Ice Cream Video

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