I had hoped to do this post LAST summer. But seeing how I have an ice cream maker, it often got neglected. I like to try things out for you before I post them, but making ice cream without an ice cream maker takes a little bit of time--time I just never took when I could make it in my Cuisinart in 30 minutes. This is the only appliance I still have out here that requires 110V and therefore a converter. But I don't mind. Its totally worth it for ice cream. If where you live is anything like China, good ice cream might be available but is probably pretty expensive. My city actually has Dairy Queen and Haagen Daaz but those just aren't every day options. Well, that leaves us with Walls and other local brands. They leave MUCH to be desired if you ask me. So about 3 years ago we brought a machine back from the States to make our own. BUT, I know a lot of you probably don't have ice cream machines and would still LOVE to have homemade ice cream on a hot summer day. So here is a simple (though relatively time consuming) method!
Making Ice Cream Without an Ice Cream Maker
1. Make up your ice cream according to the recipe you are following. Allow to chill in the fridge for a couple hours (or start with chilled ingredients prior to mixing).
2. Pour cold, liquid ice cream mixture into a metal bowl that will fit in your freezer. You can use other containers, but the metal will help conduct the cold faster and cut down on some of the freezing time for you.
3. Allow to sit in the freezer for about 1 hour.
4. Remove bowl from freezer. Using a whisk, stir ice cream mixture well. Make sure to scrape those frozen pieces off the edges of the bowl and mix in well.
5. Put bowl back in freezer. Repeat step 4 every 30-45 minutes until ice cream is soft frozen.
6. Once ice cream reaches a thick, slushy consistency--a lot like a thick milkshake--you can pour it into a lidded container and freeze until hard. If you are making something like Oreo ice cream or mixing in any other candies or goodies, do this now, prior to freezing hard.
7. Enjoy!
Notes: This process took me about 5 hours and I still stopped a little before I probably should have. I also had forgotten during the first hour to use a metal bowl. I only stirred it once an hour the first 3 hours or so--stirring slightly more often will help move those frozen edges through the mixture faster.
Making Ice Cream Without an Ice Cream Maker
1. Make up your ice cream according to the recipe you are following. Allow to chill in the fridge for a couple hours (or start with chilled ingredients prior to mixing).
2. Pour cold, liquid ice cream mixture into a metal bowl that will fit in your freezer. You can use other containers, but the metal will help conduct the cold faster and cut down on some of the freezing time for you.
3. Allow to sit in the freezer for about 1 hour.
4. Remove bowl from freezer. Using a whisk, stir ice cream mixture well. Make sure to scrape those frozen pieces off the edges of the bowl and mix in well.
5. Put bowl back in freezer. Repeat step 4 every 30-45 minutes until ice cream is soft frozen.
6. Once ice cream reaches a thick, slushy consistency--a lot like a thick milkshake--you can pour it into a lidded container and freeze until hard. If you are making something like Oreo ice cream or mixing in any other candies or goodies, do this now, prior to freezing hard.
7. Enjoy!
Notes: This process took me about 5 hours and I still stopped a little before I probably should have. I also had forgotten during the first hour to use a metal bowl. I only stirred it once an hour the first 3 hours or so--stirring slightly more often will help move those frozen edges through the mixture faster.
Hey there!
ReplyDeleteI'm a silent reader of your blog! Love your stuff as I live in China too.
I was hungry for some ice cream the other day and I decided to get a new one so I looked around and picked the 千层雪棒 Qian Ceng Xue Bang. It tastes and has the exact consistency as sugar-free whip cream in the states! But it isn't sugar free.
I'm going to try to buy a couple and use it as a whipped topping! It thought you'd be interested!
Btw, the ice cream looked like it has many layers all poured on a stick with just a few chocolate drizzle on the side.
I have been wanting to make ice cream in China for so long! Thanks for a great process.
ReplyDeleteoh yummy! Thanks so much Sara Beth! I'm thinking I might just try this mixtrue straight from the blender poured into our little popsicle trays and frozen hard like that? Oh but the yum slush of real ice cream.... I might be five hours in at our freezer this afternoon! so grateful for you!
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