Ice Cream Recipe: How to Make the Best Ice Cream
Necesary Tools
Ice cream maker (or freezer-safe container)
Medium saucepan
Large bowl
Hand mixer or electric mixer
Fine strainer
Silicone spatula
Cooking thermometer
Airtight storage container
Ingredients
500ml milk cream
250ml whole milk
150g sugar
4 egg yolks
1 vanilla pod or 2 teaspoons of vanilla extract
1/4 teaspoon salt
Step-by-step preparation
Heating the mixture: In a medium saucepan, combine the heavy cream and whole milk. Heat over medium-low heat, stirring occasionally with a silicone spatula. Use a cooking thermometer to monitor the temperature. When it reaches 160°F (70°C), remove from heat. Do not allow the mixture to boil, as this may affect the final texture of the ice cream.
Beat the egg yolks: While the milk mixture is heating, in a large bowl, beat the egg yolks with the sugar and salt. Use an electric mixer on medium-high speed for 3-4 minutes, or until the mixture becomes pale, thick and has tripled in volume. When you lift the whisk, the mixture should fall forming a “ribbon” that stays on the surface for a few seconds before sinking.
Temper the yolks: With the mixer on low speed, very slowly add the hot milk mixture to the beaten yolks. Pour in a thin, steady stream, whisking continuously. This process, called “tempering”, prevents the eggs from cooking and forming lumps. Continue until you have incorporated all the milk mixture.
Cook the mixture: Pour the tempered mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a silicone spatula. Be sure to scrape the bottom and sides of the pan to prevent burning. Cook until the mixture reaches 180°F (82°C) or until it thickens enough to coat the back of a spoon. To test, run a finger along the back of the coated spoon; if it leaves a clear line, the mixture is ready.
Add the vanilla and strain: Remove the saucepan from the heat and immediately add the vanilla, mixing well. If you are using a vanilla pod, scrape it and add both the seeds and the pod. Strain the mixture through a fine strainer over a large bowl. This will remove any bits of coagulated egg and, if you used a vanilla bean, will remove it. Press gently with the spatula to ensure that all the mixture goes through.
Refrigeration: Cover the bowl with plastic wrap, making sure it touches the surface of the mixture to prevent a film from forming. Let cool to room temperature for about 1 hour, then refrigerate for at least 4 hours or, preferably, overnight. The mixture should be completely cold, ideally at 4°C (40°F) or below, before starting the freezing process.
Freeze the mixture: Remove the cold mixture from the refrigerator and churn briefly to ensure a uniform consistency. If you are using an ice cream machine, pour the mixture and follow the manufacturer's instructions, it will usually take between 20-30 minutes. The mixture should thicken and have a consistency similar to soft ice cream. If you don't have a machine, pour the mixture into a wide, shallow container, place it in the freezer and stir vigorously with a fork every 30 minutes for 3-4 hours, or until it reaches the desired consistency.
Final Freezing: Once the ice cream has reached a smooth, creamy consistency, quickly transfer to an airtight container. Cover the surface directly with waxed paper or plastic wrap before closing the container to prevent ice crystals from forming. Freeze for at least 2 hours before serving to allow the ice cream to harden completely. For best texture, consume within 2 weeks.
Tips
For best results, use heavy cream and cold milk. This will help the ice cream emulsify better.
You can experiment by adding fruit puree, melted chocolate or coffee to the mixture before freezing.
Homemade ice cream can be kept in the freezer in an airtight container for up to 2 weeks. If frozen longer, it may become harder; let it stand at room temperature for a few minutes before serving.
Nutritional Facts
Approximate values per serving (based on 6 servings):
Calories.........................................250 kcal
Total Fat.........................................20 g
-Saturated.....................................12 g
Carbohydrate................................22 g
-Sugars..........................................18 g
Proteins.........................................3 g
Fiber...............................................0 g
Cholesterol....................................150 mg
Sodium...........................................100 mg
Note: Nutritional values are estimates and may vary depending on specific ingredients used and serving sizes.
