29 ice cream maker recipes (2024)

FAQs

How do I make ice cream in my ice cream maker? ›

Here are some tips for making creamy, non-icy homemade ice cream: Use plenty of fat - A good ice cream base should contain ample fat, usually from dairy like cream, whole milk, or egg yolks. More fat means a smoother texture. Cook the base - Heating the ice cream base deactivates enzymes that can make ice cream icy.

An average scoop shop serving of ice cream is about three ounces by volume, or 3/16ths of a pint, so if you want to give 30 people each one serving of ice cream, count on making four quarts (one gallon).

Adding thickening agents, such as egg yolks, cornstarch, gelatin, tapioca starch, or even Junket tablets, enhances the texture and elevates the overall ice cream experience. Remember, making homemade ice cream is as much an art as it is a science.

It is perfectly safe and just uses the snow to chill the ice cream. The snow itself is not actually consumed.

For this recipe you will need, 2 teaspoons corn starch or custard powder, ¾ cup sugar, vanilla pod or 2 teaspoons pure extract, ¾ cup (180 ml) of full fat milk & 1 ½ cups or 360 ml of cream with 25% to 40% fat.

So, your standard ratio is now around 2:1:. 5, cream:milk:sugar. If you like mnemonics you'll notice the numbers halve each time. Now add a teaspoon of vanilla.

The amount of air in soft-serve ice cream is called overrun. A soft-serve product with a 35% overrun has 35% air mixed into the liquid mixture as it freezes, so one 1 gallon of ice cream mix will yield 1.35 gallons of soft-serve ice cream.

As you churn ice cream, individual water molecules turn into ice-crystal seeds — which is what makes cream freeze. The higher the fat content, the more time you have to churn before these ice crystals congregate, resulting in creamier final texture.

What sugar is best for ice cream? ›

Most home ice cream recipes call for simple table sugar, which is chemically known as sucrose. But in pro kitchens you have more options. Liquid sugars like invert sugar, corn syrup, honey, and glucose syrup all add body, creaminess, and stability to ice cream, and a little goes a long way.

First, you'll need an ice cream maker capable of handling larger quantities. Look for a machine with a larger capacity and robust freezing capabilities to accommodate big batches. Additionally, having a reliable and accurate kitchen scale will help you precisely measure the ingredients, ensuring consistent results.

But the amount of ice cream you provide should depend on the amount of guests you have coming. For each person arriving, you should have at least three half-cup (four-ounce) scoops. That totals to 1-1/2 cups of ice cream per person.

The number of servings is going to depend on how much people want to eat, but for reference: a gallon is the same as 8 pints. You can always order any of our 6 Year-Round Flavors: Vanilla, Chocolate, Salted Butter Caramel, Cookies and Cream, Vietnamese Coffee, or Vegan Chocolate. Availability of other flavors may vary.

Once frozen, set the canister onto the base, add in the churning paddle and top with the lid. Just flip the switch and slowly add in your ice cream mixture. After about 20 minutes, you should have a soft ice cream that's ready to firm up in the freezer.

Churn in an ice cream maker according to the manufacturer's instructions, typically 20 to 30 minutes. The ice cream will be soft after churning.

The ice cream maker attachment will create soft-consistency ice cream. For those who like a firmer consistency, store the ice cream in a shallow, airtight container in the freezer for 2-4 hours. NOTE: If the dasher begins to slip and make a clicking noise, this is an audible indicator that the ice cream is done. Enjoy!