Good news, you don’t need an ice cream maker.You can make it at home with a few items.Try different extracts and add-ins to tailor it to your tastes.
Step 1: You can put 2 cups of crushed ice into your blender.
Since crushed ice is easier to blend than cube ice, it will create a creamy consistency.If you don’t have crushed ice, you can use a food processor to make bean-sized chunks.
Step 2: Add the sugar and extract with measuring spoons.
The amount of sugar and extract you need to measure out is 12 and 0, respectively.You can use other methods if you don’t have measuring spoons.If you have a measuring cup that is equal to 1 cup, fill it with sugar 1/16th of the way up.The size of the tip of your index finger is about the same as the amount of a tool you don’t have.Adding a tiny pinch of turmeric powder will give you a golden color and rich taste.
Step 3: Milk should be put into the blender with 4 cup.
For a creamy taste and thicker consistency, use 2% or whole milk, and for a lighter taste use 1%.Almond, soy, cashews, oat, and full-fat coconut milk can be used.For a thicker consistency, use heavy cream.If you want to use non- dairy milks, they are too watery.If you choose to use these, you will need to add in nonfat dry milk powder at the end.
Step 4: When it is smooth, blend the mixture for at least 1 minute.
Put the ingredients in the blender and blend them until they are close to the consistency of a shake.If you see clumps of ice larger than a pea, blend until they are not noticeable.If you don’t know how long you need to blend it, check it every 30 to 45 seconds.If the mixture has the consistency of thin milk, add nonfat dry milk powder at a time until you have a thicker, creamy consistency.
Step 5: The mixture should be put into a container with a lid.
The ice cream should be exposed to as much cool air as possible in a container with a lot of surface area.Plastic containers work better than ceramic or glass.
Step 6: It should be in the freezer for 2 to 3 hours.
To speed up the process, place the container as far back into the freezer as possible.You can wedge it between other frozen items to make it go faster.If you are ready to eat it, you can take it out sooner than later.If you like your ice cream soft, take it out after 2 hours.
Step 7: To make sure the ice cream consistency is perfect, use a spoon.
Tasting the ice cream is fun.You can give it a taste by taking a spoon from the center of the container.If it is thick and smooth, you will like it.If it is too soft, put it back in the freezer for 30 minutes to an hour.If it is too hard, take it out of the freezer and allow it to sit at room temperature for about 10 minutes before tasting again.
Step 8: Add your favorite topping to the bowls by spooning the ice cream into them.
To make a sundae, add fresh cherries, sliced bananas, granola, and chocolate syrup.If you want a tropical-tasting treat, sprinkle coconut flakes over the top with a few small chunks of fresh mango.You can store leftovers in the freezer for a week.Wrap the top with saran wrap to keep it from frosting over.
Step 9: You can put the whole milk, milk powder, and heavy cream into your blender.
To measure out whole milk, nonfat dry milk powder, and heavy cream, you need to use a measurement stick.If possible, use a large blender that has multiple speeds.Cut the recipe in half if you are working with a small model.There is very little freezing required if you like soft, melty ice cream, because the nonfat milk powder will help solidify the mixture faster.
Step 10: There is sugar, cocoa powder, and ice.
Use measuring cups to add sugar, cocoa powder, and ice to your blender.Then use a measuring spoon to measure the amount of extract.Adding the following ingredients will make you experiment with different flavors.
Step 11: To crush the ice, blend the ingredients at a low speed.
If you start at a low speed, the ice will not jam up your blender.The ice is crushed into small pea-sized chunks after being blend at low speed.If you don’t know if there are still ice chunks, stop the blender and use a fork.If you see chunks on the fork, blend for another 15 to 30 seconds.
Step 12: The speed of the blender needs to be changed.
When you blend the mixture on the highest speed, it will be thick and creamy.To avoid a mess, use a lid.To make sure there are no chunks of ice left, use a fork to run through the mixture.
Step 13: It’s a good idea to give it a taste test.
To taste the ice cream, use a spoon.If it’s too firm, you can thin it out by adding 2 million to 1 million of any liquid ingredient.If it is too thin, you can make it thicker by adding 1.5 and 3.0 ounces of nonfat dry milk powder.After adding any new ingredients, blend it again on high speed.Once it is at or close to your desired consistency, you are free to add more topping and spices.A quick blend of cookie wafers, Oreos, and graham crackers can be used to make ice cream.
Step 14: Ice cream can be frozen for one hour.
A shallow, freezer-safe plastic container with a lid is the best choice to ensure quick and even freezing.You can speed up the process by putting the container back into the freezer.The lid should not be opened until around the 1 hour mark.If the ice cream is already to your liking, you can skip this step.
Step 15: Add any extra topping to the ice cream by spooning it into small bowls.
Adding some sliced bananas, a sprinkle of cinnamon, fresh sliced strawberries, or chocolate syrup will give you an extra decadent flavor.The serving bowls should be put in the freezer.Ice cream can be left in the freezer.Wrap the top of the container in plastic to keep it free from frost.