how long does it take to make homemade ice cream
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How to Make Vanilla Ice Cream Recipe
All you need is milk, cream, sugar, and pure vanilla extract to make a batch of smooth, perfect vanilla ice cream.
How to Make Vanilla Ice Cream
Vanilla is the king of ice cream flavors. This version without eggs ('American' or 'Philadelphia-style') has a brighter, more pronounced vanilla flavor.
Recipe by Chef John Save Rate Print
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How to Make Vanilla Ice Cream
See how to make rich and luscious vanilla ice cream from scratch.
Read the full recipe after the video.
Recipe Summary
Prep: 30 mins Cook: 5 mins Additional: 2 hrs Total: 2 hrs 35 mins Servings: 4 Yield: 4 servings Nutrition Info
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Ingredients
4
Original recipe yields 4 servings
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Directions
Instructions Checklist
Stir sugar, cream, and milk into a saucepan over low heat until sugar has dissolved. Heat just until mix is hot and a small ring of foam appears around the edge.
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Transfer cream mixture to a pourable container such as a large measuring cup. Stir in vanilla extract and chill mix thoroughly, at least 2 hours. (Overnight is best.)
Pour cold ice cream mix into an ice cream maker, turn on the machine, and churn according to manufacturer's directions, 20 to 25 minutes.
When ice cream is softly frozen, serve immediately or place a piece of plastic wrap directly on the ice cream and place in freezer to ripen, 2 to 3 hours.
Nutrition Facts
Per Serving: 425 calories; protein 5.8g; carbohydrates 45.8g; fat 24.7g; cholesterol 92.5mg; sodium 79.1mg. Full Nutrition
How to make the best ice cream at home
Making homemade ice cream is an easy activity and once you get the hang of it, you'll want to churn a batch every week. Here are the ins and outs!
PUBLISHED ON: AUGUST 7, 2020 BY JANICE; UPDATED ON: OCTOBER 8, 2021 1 COMMENT
HOW TO MAKE THE BEST ICE CREAM AT HOME
Jump to Recipe Print Recipe
Making homemade ice cream is a pretty easy activity and once you get the hang of it, you'll want to churn a batch every week. Here are the ins and outs of ice cream making with a simple custard-based vanilla bean ice cream recipe to get you started!
Jump to:
General timeframe for churning ice cream at home
Types of ice cream
The role of the ingredients
Why do we churn ice cream?
Ice cream machines 📖 Recipe
How to store ice cream
Troubleshooting homemade ice cream
GENERAL TIMEFRAME FOR CHURNING ICE CREAM AT HOME
Before you get started making ice cream, you need to know the general steps and the timeline. Ice cream is fairly simple to make at home BUT there's a lot of waiting involved and you need to space out each step to achieve the best results:
> 1 day ahead: place the bowl for your ice cream machine in the freezer and freeze it for at least 24 hours before using it (this step is for most machines, which aren't self-cooling and don't have a compressor)1 day ahead: prepare the ice cream base the day before you want to churn it and chill the mixture overnight (at least 12 hours)—this step is called "curing"the big day: assemble your ice cream maker and churn the cured ice cream base mixture until it is a soft-serve consistency according to the machine's instructions—this step takes about 15 minutes, depending on your machine, and this step is called "churning"+ 4 hours: freeze the freshly churned ice cream in a container in the freezer, undisturbed, for at least 4 hours before serving to harden the ice cream and achieve a more firm, scoopable consistency. The process is called "hardening"TYPES OF ICE CREAM
There are two types of ice cream you can make at home and the ingredients in each ice cream base is what sets them apart:
Custard-based ice cream is based on a crème anglaise or a cooked custard base that combines egg yolks, sugar, milk, and cream. The custard base is cooked on the stove to thicken it, then chilled overnight before churningPhiladelphia-style ice cream has no eggs, but has the same other ingredients, so milk, sugar, and cream
THE ROLE OF THE INGREDIENTS
Before you churn your first batch of ice cream, it might be tempting to use less cream or less sugar but each ingredient in an ice cream base plays a role and serves a purpose. Learn what each ice cream ingredient does:
CREAM
Using cream to make ice cream is really important because cream contributes fat and that fat helps you:
incorporate air, giving ice cream a lighter, less dense texture, making it easier to scoop, just like when you whip cream, the fat helps you form stable bubbles of air, when you churn ice cream, the fat allows you to form stable air bubbles that lighten the mixture so that it is pliable and scoopable when frozenreduce melting so scoops hold their shape longer as the ice cream warms up because while ice will melt to water as your ice cream thaws, the butterfat won't liquify because essentially, you've frozen whipped cream through the churning processTo be considered ice cream, the mixture should contain more than 10 % butterfat. Some premium ice creams have as much as 18 % fat, while some less expensive products have closer to 10 %.The fat also contributes a lot of flavour to ice cream because not all flavours are water-soluble and sometimes fat is better at absorbing those flavours.
MILK
Milk provides more protein to the mixture and that protein helps trap water. When the milk is heated to make the ice cream base, some of the proteins will unravel (in a process known as denaturation) and those proteins are then free to bind some of the loose water in the mixture. When the water is bound, it can't form large ice crystals during the freezing process and so the protein contributes to a less icy ice cream, actually.
Some ice cream makers might include in their base recipes powdered milk or other sources high in milk protein. Cream cheese also provides a lot of milk proteins.
You might be wondering where the water in ice cream comes from: it comes from the dairy products you use, as well as the egg yolks. The water is inevitable so ice cream recipes are designed to help you trap that water so that it can't form as many crystals and so that your ice cream doesn't melt so quickly.
Knowing that most ice cream should contain between 10 and 20 % fat, you could easily use a combination of milk and cream to get that fat content, or you could opt for half-and-half to replace both. Half-and-half is usually 10 to 18 % fat. Since I find whole milk and 35 % cream are more widely available than half-and-half and low fat cream variants, the ice cream recipes on this site are made with a mixture of milk and cream to make them more accessible.
How long does it take to make an ice cream?
Answer (1 of 4): Making the base, as well as freezing? 1. Some bases require a few minutes of cooking as well as the few minutes of mixing. 2. Just freezing? Depends on the method. Liquid nitrogen does the job in a few seconds. Electric freezers under an hour. Hand crank freezers, until your arm...
How long does it take to make an ice cream?
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Making the base, as well as freezing?
Some bases require a few minutes of cooking as well as the few minutes of mixing.
Just freezing? Depends on the method. Liquid nitrogen does the job in a few seconds. Electric freezers under an hour. Hand crank freezers, until your arm falls off.
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Steven Jerkins
Health Physics (1983–present)Author has 6.8K answers and 6.5M answer views3y
With a hand crank ice cream freezer, a half hour to an hour of cranking. It takes 20–40 minutes to make up and load the freezer.
Now you have me planning summertime treats.
Believe it or not buttermilk based pineapple sherbet with fresh mint is an orgasm for the taste buds.
Valeria Mariani
Author has 3.9K answers and 2.2M answer views3y
It's takes about an hour. Mix whole milk and cream and sugar, take turns mixing ice cream machine. When you feel it getting harder to turn, take the cut fruit mix with the rest of the mixture. When you can't turn the crank any longer it's finished. Like I said I think it took like an hour. And it was really delicious to when is finished.
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Related
Where do you learn to make ice cream?
Originally Answered: In Which school do you learn the art to make the ice cream?
I wasn’t aware one had to go to school to learn how to make ice cream. I make it at home all the time, I didn’t go to school for it. I followed the recipe in the grandmother’s cookbook. She didn’t go to school for it either. Her “famous” peach pie ice cream was developed by trial and error. Not only having to perfect the ice cream recipe itself, but the pie recipe as well. I also make my grandfathers “famous” chocolate rootbeer coffee and kahlua ice cream and my uncles strawberry cream cheese ice cream, neither of them went to school for it either. It was all done by trial and error.
Benedict Hilton
Knows American Sign Language3y
Fill it no more than 1/2 inch from the top. If you are going to be adding flavoring ingredients at the end of the process be sure to leave room in the freezing unit. The unit should run for 25 to 40 minutes before the ice cream has thickened enough. Start checking the ice cream after 25 minutes.
John Willemsen
Debian user since 2001Author has 9.8K answers and 5.8M answer viewsMay 4
Related
How do you make ice cream in science?
Originally Answered: How is ice cream made scientifically?
Ice isn't made scientifically but in restaurants, ice cream parlors, factories and other types of establishments.
Laboratories don't produce ice cream.
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How do I make cream for ice cream?
My name is Jameel Raza. And I make arting different arting decoration piece.
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Tori Wright
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How long does it take to make ice cream?
Pour cold ice cream mix into an ice cream maker, turn on the machine, and churn according to manufacturer's directions, 20 to 25 minutes. When ice cream is softly frozen, serve immediately or place a piece of plastic wrap directly on the ice cream and place in freezer to ripen, 2 to 3 hours.
Rebecca Brandt Feb 5 Related
How do I make ice cream without heavy cream?
There are recipes online using coconut milk or other types of nondairy milk. I haven’t tried to make anything low fat, but if dairy isn’t a problem, there are probably plenty of recipes out there for ice milk or frozen yogurt. A simple recipe is a can of coconut milk, a fourth cup of sugar substitute and a spoonful of glycerin. Mix, add to an ice cream maker. Personally I don’t think it’s as good as that made with real cream and raw egg yolks, but point is there are a lot of possibilities.
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