How to Make Ice Cream

Mix your base.
It’s easy to make a wide variety of ice cream flavors by starting with a good vanilla ice cream base. Cream-based ice cream is a bit icier and lighter than custard-based ice cream. This recipe will make one quart of ice cream, so double it if you want more. Mix up the following ingredients in a saucepan:

2 cups heavy cream
1 cup whole milk
2/3 cup sugar
1 teaspoon vanilla extract
Optional: Add 1/2 cup cocoa powder for chocolate ice cream

Heat until the sugar dissolves.
Place the saucepan over medium high heat and heat the mixture, stirring constantly, until the sugar completely dissolves.

Chill the mixture in the refrigerator.
Pour the cream base into a bowl, cover it, and place it in the refrigerator to cool down for an hour or two.

Freeze the ice cream in an ice cream maker.
Pour the chilled base into your ice cream maker and freeze according to the manufacturer’s instructions. Depending on what type of ice cream maker you have, the freezing process might take one or more hours.

Add mix-ins.
When the ice cream is partially frozen, add your favorite mix-ins to flavor your ice cream. A vanilla base tastes wonderful with just about any type of fruit, candy or nut. Add a cup (more or less to taste) of one or more of the following:

Sliced strawberries
Chopped cherries
Chopped peaches
Chopped chocolate bar
Chopped candy bar
Butterscotch chips
Shredded toasted coconut
Peanut butter
Candied pecans
Chopped pistachios

Finish freezing the ice cream.
Turn the ice cream maker back on to finish the freezing process, then put the ice cream in the freezer for about 3 hours to firm it up. Enjoy your ice cream once it’s frozen solid and creamy.

Make a custard base with your favorite mix-ins.
If you don’t have an ice cream maker, you can freeze your ice cream in your freezer. Starting with a custard-based ice cream will help your finished ice cream freeze with a creamy, smooth texture. If you use a cream base instead, your ice cream is more likely to freeze solid – it’ll be more icy than creamy.

Freeze the ice cream in the freezer.
Just pour it into a deep, freezer-safe container and put it in the freezer. Every 45 minutes, open the freezer and stir the ice cream vigorously. This will help it freeze slowly and take on a soft, creamy texture instead of freezing into a solid block of ice. Keep stirring the ice cream every 45 minutes until it has frozen completely. This method takes 4-5 hours.

If you like softer ice cream, you can eat the ice cream as soon as it has attained the texture you like.

For more traditional-style ice cream, let the ice cream freeze overnight after your last stirring. The next day, it will have a texture similar to that of store-bought ice cream.

With milk & sugar

1. Get 1/2 a cup whole milk, 1 tbs sugar and/or a few drops of vanilla. Mix in a small ziplock bag and seal.
2. Get six cups of ice and put into a huge ziplock bag. Add a tablespoon of salt.
3. Put the small bag in the big bag and seal. Make sure your milk bag is surrounded by ice.
4. Get some bags and a towel. Wrap up the ziplock bag and SHAKE IT UP!!!!
5. When the contents of the small bag thicken, take it out and put it in the freezer. CHECK IT EVERY 15 MIN OR IT WILL TURN INTO A CUBE OF MILK!!!
6. Take out and eat up! Enjoy! 🙂