3 Different ways on How to Make Ice Cream – A Helpful Guide

From desserts and puddings ice cream has been in limelight in almost every culture. No matter where ever we go, we sparingly found anyone who doesn’t have cravings for ice cream. Ice cream making isn’t as difficult as it described in cookbooks. If you are truly interested in how to make ice cream, then this post is the complete guide for you.

Most people don’t try this at home because they don’t have an ice cream maker at home, but what they don’t know is that they can make it even without an ice cream maker. We can perform the churning effect in the ice cream making by simply shaking or tossing all the ingredients in a tightly sealed zip-locked bag.

How to make Ice Cream – tastyeasyfoodrecipe.com

Step by step instructions on how to make ice cream at home:

Ingredients required to make Ice cream :

The ingredients required to make ice cream are:

  • Whole milk
  • Heavy cream
  • Fresh eggs
  • Sugar
  • Salt
  • Vanilla extract
  • Cutting board
  • Pot and bowl
  • Cups and spoons for measuring
Ingredients for Ice Cream – tastyeasyfoodrecipe.com

Separation of egg white and yolk: 

For new home cooks, this is the tricky step while making ice cream at home. Today we’ll tell you some easy and convenient methods to that. Put the eggs on the cutting board and place the bowl on one side and the pot on the other. Now gently breaks the eggs and see the magic. Yolks will fall in the pot while the eggshells and white portion will land in the bowl. Throw the shells away and save the egg whites which you can use for any other recipes.

Egg Yolk Separation – tastyeasyfoodrecipe.com

Secret for perfect execution of separation of egg yolk:

It can be done by letting the egg yolk from one part of the shell to others, but the quick method to do this is by letting the egg white portion slip through fingers while cupping the yolk. Before you start doing this cover your bowl with a plastic bag, once you are done with the separation of eggs tie it up and throw it away. In this way, you don’t have to wash the bowl.

Adding the sugar:

Sugar should be added in accordance with the quantity of milk. It is recommended that this proportion should be half cup of sugar per three cups of milk. Make sure that approximately ¾ of the cup will be creamy and free from ice texture.

Adding sugar to the yolk – tastyeasyfoodrecipe.com

Beating of ingredients to make a homogenized mixture:

Stir the ingredients until the mixture becomes fully homogenized and smooth. Manual and mechanical beaters both can be used.

Mix the batter well – tastyeasyfoodrecipe.com

The ribbon stage: 

In many recipe books, we have seen this word ribbon stage which is very important to make delicious ice cream. Beating and whisking should proceed till this point. At this point, the mixture becomes slightly thick and lighter in colour. It becomes smooth and stays unbroken when we pour it to into the pot from the whisk. The fainted colour becomes somewhat like lemon curd. The final appearance should be like the above image.

Adding milk and cream:

As per standard one cup of whole milk and two cups of heavy cream should be added. If you want any changes in the formulation then it’s up to you. It depends on your taste. For better taste add all the ingredients after measuring precisely.

Add Milk and Cream to the Mixture – tastyeasyfoodrecipe.com

Spooning stage: 

This is the stage that heavily determines the taste and outlook of your dish, so you have to be extra careful during this. When you start cooking the mixture to custard consistency, you may not need to stir it with a spoon constantly but you have to be present at it till the time it becomes ready.

Heat the mixture – tastyeasyfoodrecipe.com

It is feasible to stir after every 30 seconds, during stirring make sure every time you scrap the bottom of the pot. Focus on cooking the eggs thoroughly without scrambling them.

Deep cooking is avoided because dairy products are already homogenized and pasteurized so they don’t need to be extra heated. The only thing which needs to be cooked are eggs which obviously don’t take much time to cook.

Extra heating is recommended if you are using cold dairy products, if so then you have to heat dairy separately before adding eggs to it.

Measure the heat of the mixture – tastyeasyfoodrecipe.com

Advantages of slow cooking:

 The intensity of heat can be a tricky thing while cooking. It heavily depends on the material which we are cooking and our choice of eating. Through the high intensity of heat, we can achieve a balance between inside and outside of the material, the outer side becomes more cooked and stiff.

While through slow cooking the material gets cooked evenly from outside and inside. In the case of ice cream, slow cooking can turn the top portion into the frothy head but the texture underneath this is still yummy hot cream.

How can find out that know it is fully cooked?

Stir-the-mixture – tastyeasyfoodrecipe.com

While cooking note the temperature of the mixture constantly when the internal temperature reaches 170oF and that’s the right time to check either it is fully cooked or not. We can test this by the following method.

Add Vanilla Essence – tastyeasyfoodrecipe.com
  • By checking the spoon, you’ll observe that it gets coated on the back of the spoon, however, if you swipe your finger across the surface you’ll observe that it has created a well-defined and clean line.
  • If the mixture starts boiling before that 170oF mark then reduce the heat and increase the frequency of stirring.
  • At that point, the custard is cooked ideally according to your choice and stop heating it further. Make sure that you perform that spoon test when the custard is still warm.

How and when to add flavourings?  

Flavourings like vanilla extract etc can be added with some salt. Taste the ice cream and adjust the amount of flavouring according to that. One thing you should keep in mind that the taste of flavours will become slightly dull once the ice cream is frozen.

Significance of straining the mixture:

Straining can create an impact on the overall appearance of the mixture. If you were careful while cooking the eggs and don’t let them scrambled then not much will left in the sieve after straining, even if you cooked it with great care straining is necessary.

Key things to remember while straining:

  • If you are planning to add flavour like citrus zest, add them after straining.
  • Cover your mixture and shift it in the refrigerator for overnight chilling, because it will refine the flavour even more.

Process of ice cream making in ice cream maker: 

Although this can be achieved without using a machine if you make it according to the standards you have to use an ice cream maker. Chilling your churning bowl overnight until all the gel become solid will give better results.

When you pour your mixture into that chilled bowl it will stick thoroughly with it. Start the machine before adding the mixture to it. Initially, the mixture will become thick along the edges and then swells up and increase in volume because more air gets pumped in.

When to stop churning? 

When to stop churning can be a dicey question but here is the trick to find the right answer. Stop the machine and wipe down a spoon in the mid of the mixture, if the wedge you made with the spoon collapse then keep churning however if it holds on then it is ready. Dish out this and place it in the refrigerator for freezing and present it to your guests.

How to make Ice cream without Eggs:

Ingredients to make vanilla ice cream without eggs:

Whole milk 2(1/4) Cups
Corn starch5 teaspoons
Cream cheese soft 2 Ounces
Fine salt¼ teaspoon
Heavy cream 1 cup
Granulated sugar2/3 cups
Honey 2 tablespoons
Vanilla beans1
Vanilla extract 1 teaspoon

Equipment to be used for making ice cream:

  • Mixing bowls
  • A saucepan
  • Cups and spoons for measuring
  • Whisk
  • An ice cream maker
  • A shallow freezer
  • Wax paper or plastic warp

Step by Step Instructions on how to make ice cream at home/ how to make ice cream with an ice cream maker:

Make Ice cream at home – tastyeasyfoodrecipe.com

Slurry making:

To make cornstarch slurry take ¼ cup of milk and cornstarch in a bowl and shake it until both the ingredients become homogenized. To make the mixture more smooth rub out any lumps or granules with your fingers.

Softening of cream cheese:

Take ¼ cup of milk and cream cheese in a small bowl and whisk it in the presence of salt until it becomes perfectly smooth.  

Simmering of milk:

Pour the remaining quantity of milk into a saucepan add all the other ingredients like honey, sugar cream and an opened vanilla bean in it. Mix them well with a whisk and expose them to simmer at medium heat for 4 minutes and remove. 

Thickening of ice cream base:

Add about half a cup of the mixture that you prepared before in the cornstarch slurry and shake it well with a whisk. Then carefully pour it back into the milk mixture and whisk it continuously at medium heat until it starts boiling.

Ice cream maker – tastyeasyfoodrecipe.com

Boil it for at least one minute and then turn off the stove. Squeeze out the vanilla extract by removing the husk from the vanilla bean and add this into the cream cheese mixture. Whisk that boiled mixture in this cream cheese mixture until complete assimilation of all components. A nice and thick ice cream base is ready for you.

Chilling of that base: 

Chill this base in the refrigerator for at least 4 hours or overnight, it is better to submerge it into icy cold water. Whichever method you prefer just make sure will be frozen thoroughly before proceeding into the next step.

The churning step:

Churning is the most critical step in this recipe. It is done to freeze the base without letting large ice crystal develop, ice crystal formation can only be prevented by constant stirring the base. During the churning process, a lot of air is pumped into the base just to make it fluffy and to increase the volume a bit. The method used to determine the completion of churning is already mentioned above.

Mixing of additives and hardening of ice cream in the refrigerator:

If you add additives or flavours like cookie bits, fruit sauce and chocolate drizzle if added in your ice cream make sure you mix them up thoroughly with an ice cream maker. No matter how good your ice cream maker might be but still texture of freshly churned ice cream will be soft and fluffy. So to attain that typical scoop-able texture and to glorify the flavours and additives few hours of freezing is suitable prior to serving.

A useful tip regarding the storage: 

Recommended storage time for ice cream products is two months and to prevent the formation of ice crystals during storage use plastic wrap or wax paper which will be tightly pressed around the surface during the whole storage period.

Now Gulab Jamun With Ice Cream recipe is available on our website.

Step by Step Instructions on how to make ice cream with milk:


Whole milk:  4 Cups

Granulated sugar: ½ Cup                        

Vanilla extract fresh: ½ teaspoon     


Take milk and sugar in a saucepan and start whisking it at medium heat until maximum solubility. Add vanilla extract and mix it properly. Turn off the flame and shift the ice cream base in the refrigerator for freezing.

Stir it after every 2-4 hours until the formation of an ice crystal is initiated. When crystal formation is completed pour it into an airtight container and freeze for at least one night. Garnish it with fresh almonds and walnut to add a bit of style to it.                               

How to make ice cream with cream:         

Ingredients with quantity:

Sweet condensed milk: 14 Ounce  

vanilla extract: 1 Teaspoon

Almond extract: 1 Teaspoon

Mint extract:  1 Teaspoon                                                                 

Cream (chilled):     2 Cups


  • Spatula
  • Cups and spoons
  • Large mixing bowls
  • Blender or hand mixer
  • 8 by 8 freezing container
  • Wax paper                                                                                                                 


Pour that sugar mixed milk into a bowl and mix all the flavourings like almond extract, vanilla extract and mint extract in it. Take the heavy cream in a separate bowl and whip it with a hand blender until it becomes stiff. It will take approximately 3 minutes.

Mix one scoop of this whipped cream in condensed milk to lighten it up. Take the remaining whipped cream and condensed milk in a bowl and start folding the cream into the milk. Folding will be completed when only small lumps are left in the mixture. Overdoing this will also deteriorate the shape. Freeze it for at least 6 hours or more than this to get the best texture and taste.                                

How to make ice cream easily at home:

Home Made Ice Cream – tastyeasyfoodrecipe.com

Ingredients list:

  • Heavy cream   1¾ Cups
  • Whole milk     1¼ Cups
  • Sugar                ¾  Cups
  • Fine sea salt    1/8 Teaspoon                                                                        


Take 1 cup cream in a saucepan add sea salt and sugar to it. Heat the mixture at medium heat till the solubility of sugar and salt then remove it from the stove and pour the remaining quantity of milk, cream and whisk it thoroughly.

Place it in the refrigerator for freezing. Churn it according to your preference and place it inside the refrigerator in an airtight container for freezing. Your yummy ice cream is ready to serve.

I hope, you liked our content on how to make ice cream. If you are truly interested in our different how to make ice cream contents, share this post with your friends and family.

If you are interested to make different types of ice cream, check out this website. If you are more interested in how to make salmon, click on this link. Also, check out our website for more interesting tips and recipes.

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