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

Ice cream has been described as a tasty dessert as far back as desserts go, and eating it is not known to be restricted by culture. Irrespective of where we go, we don’t even notice someone without a desire for ice cream. The activity of making ice cream is not as tricky as it’s declared in cookbooks. If you’re interested in making ice cream, this article is the complete guide for you.

Not knowing that you will see an ice cream maker does not mean that you cannot have homemade ice cream at home. You can make this at home with the aid of a tightly sealed zip-locked bag for shaking the ingredients.

How to make Ice Cream – tastyeasyfoodrecipe.com

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

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: 

This is the most challenging step for home ice cream chefs in creating their ice cream. To help, we are going to mention some convenient methods below. Put the eggs on the cutting board and place them in the bowl on one side, and the pot on the other.

Now gently break the eggs to reveal the magic. Yolks will fall in the pot while the eggshells and white portion will land in a bowl. Throw the shells away and save the egg whites, which you may use for any recipe.

Egg Yolk Separation – tastyeasyfoodrecipe.com

The secret for perfect execution of separation of egg yolk:

It can be done by simply letting the egg white section of one egg slip through your fingers while holding down the yolk, but the easiest way to do this is by cupping the yolk with your palms and then letting the egg white section slip through them.

To prevent a mess, first cover your bowl with a bag. Once you have completed the egg whites separation, wrap it up and dispose of it. In this way, you do not need to wash the bowl.

Adding the sugar:

Mix the sugar with the liquid until it’s based on the three cups of milk. The sugar to liquid ratio is strongly recommended to be about one half cup sugar per three cups beverage. Ensure that the majority of the cup is solid with no ice crystals surrounding the bowl.

Adding sugar to the yolk – tastyeasyfoodrecipe.com

Mixing the ingredients to make a homogenized mixture:

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

Mix the batter well – tastyeasyfoodrecipe.com

The ribbon stage:

The ribbon stage is essential in numerous recipe books, as it is crucial to know how to make tasty ice cream. Beating and whisking must be continued until this moment. Here, the mixture becomes somewhat thick and lighter in color.

It becomes smooth when we pour it into the whisk’s pot. The delicate pink shade becomes slightly like curded honey. The final appearance should be like the image mentioned above.

Adding milk and cream:

For one cup of whole milk and 2 cups of heavy cream, one cup of whole and a half cup of heavy cream can be added. If you want any changes to be made in the recipe, you can do so on your own. It goes with your personal preference. Add all the ingredients after measuring accurately for better results.

Add Milk and Cream to the Mixture – tastyeasyfoodrecipe.com

Spooning stage:

This is the stage during which your recipe forms its taste and flavour, so you need to concentrate on it a great deal. When you first begin to add the mixture into the sweet consistency you want, you may only need to operate a spoon consistently, but stay focused until it is made correctly.

Heat the mixture – tastyeasyfoodrecipe.com

For the duration of cooking, there are a hassle-free number of chances to stir. Make sure you start stirring every 30 seconds, and you ought to take complete care of the eggs by not scrambling them. Oven foods do not need extra heat up since they are already homogenized and pasteurized.

You require just eggs that require minimal cooking time. Kettles are needed if using icy dairy products. In which case, you must heat the dairy separately prior to adding eggs.

Measure the heat of the mixture – tastyeasyfoodrecipe.com

Advantages of slow heating of the milk for the ice cream:

While cooking the milk for the ice cream, the intensity of heat can be a challenging thing to deal with, depending on the material we’re cooking and our choice of eating it. Through the high intensity of heat, we can manage to maintain the balance between the outer and inner sides of the material. The outer area becomes clearer and more cooked, while the inner part becomes heavier and rigid.

The slow cooking process brings about just an even cooking of both outside and inside when cooking different products, including ice cream. While ice cream slowly cooks, the hot cream in the base retains its consistency but comes out as frothy froth on top.

How to find if the ice cream milk is fully cooked?

Stir-the-mixture – tastyeasyfoodrecipe.com

While cooking, record the temperature of this mix while the temperature reaches 170 degrees Fahrenheit, and that’s the time to find out whether we’ve reached the target temperature for the dish or not. To do this, we will use the following method.

Add Vanilla Essence – tastyeasyfoodrecipe.com
  • By examining the spoon, you’ll see that it becomes caked on the back of the spoon. Additionally, by swiping your fingertip over its surface, you can see that it works well to create well-defined and smooth lines of the milk residue.
  • If the mixture starts boiling before that 170oF mark then reduce the heat and increase the frequency of stirring.
  • At that point, the milk is cooked ideally to a custard texture according to your choice and stop heating it further. Make sure that you perform that spoon test when the milk 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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