When it comes to summer, my diet is as follows: fruit, grilled everything, Prosecco, melon and prosciutto, rosé, and most importantly, ice cream. I'm sure I'm not the only one who has fond memories of summers past that include ice cream, whether it's a special ice cream place or eating it as fast you can before it melts. If I had to choose, ice cream would definitely have to be my official food of summer.
Most of the ice cream I eat during the summer is homemade, but breaking out the ice cream maker (it's old school) is a process that I am usual to hot to be bothered with. However, making ice cream without one is not just easy, but yields the same creamy ice cream that the ice cream maker would. All that's need is a blender, a recipe, a bread pan and cling wrap, and some time. And a freezer, but I feel like that's a given...
(UPDATED TO ADD: This method also works great for making sorbet.)
Most of the ice cream I eat during the summer is homemade, but breaking out the ice cream maker (it's old school) is a process that I am usual to hot to be bothered with. However, making ice cream without one is not just easy, but yields the same creamy ice cream that the ice cream maker would. All that's need is a blender, a recipe, a bread pan and cling wrap, and some time. And a freezer, but I feel like that's a given...
(UPDATED TO ADD: This method also works great for making sorbet.)
To begin, prepare the ice cream recipe of your choice, and make sure that it is cold. Pour the mixture into a bread pan, cover with cling wrap, and let it freeze for a few hours (1 to 3), or until the mixture becomes icy. (Make sure not place deep into the freezer as it will freeze too quickly.)
After the mixture becomes icy, remove the bread pan from the freezer and pour the mixture back into the blender. Blend it on high to break up the ice crystals, and then pour it back into the bread pan. Cover and let the mixture freeze again for another few hours. Repeat the blending and re-freezing one to two more times. The mixture will start to thicken with each blend and start to resemble a milkshake.
Once the mixture has completed it's final time in the blender, leave in the freezer to set up. (If the ice cream calls for any mix-ins, like chocolate chips or fresh fruit, add them to the pan and mix with a spoon before placing back in the freezer.) The amount of time until it is "done" depends on the desired consistency of the ice cream, but the mixture can also be left in the freezer overnight and left to thaw out when ready.
I need to try this! I love homemade ice cream, but have never made it myself (except in 7th grade science class. But I barely remember it).
ReplyDeleteClearly my 7th grade science class was a MAJOR fail! Definitely give it a try! It's so easy and worth the time.
DeleteYummmmyyy! I love homemade ice cream. I usually get some by the creamery near my parent's house, but I'd love to try and make it myslef!
ReplyDeleteI love going to the local creamery wherever my summer travels take me. I imagine that ice cream is GOOD, and that whatever you make will be too!
DeleteI must try this! Getting out the ice cream maker is such a hassel! Thanks for sharing!!
ReplyDeleteIt is! Yes, this method may take a bit longer, but it really is so simple and stress free!
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