Homemade Ice Cream

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Introduction: Homemade Ice Cream

About: Food Chemist, bug lover and enthusiastic crafter with a passion for papercrafts, specially origami

To make ice cream at home is an easy task.
This instructable intends to show you how easy is to obtain a good ice cream at home.
I decided to make vanila ice cream because is very easy to flavor but you can try other flavors.
Hope you like this instructable. Try it and enjoy making ice cream

Step 1: Ingredients

We will need:
1 1/2 cup of milk whole or non-fat (I used whole milk)
3/4 cup of sugar
1 cup of whipping cream
4 egg yolks
4 tablespoons of vanila flavor
Yellow colorant (optional)

A medium bowl
A large bowl
Electric mixer
A medium saucepan

Step 2: Ice Cream Mix (1)

1. Place the whipping cream and the large bowl in the freezer for 30 - 45 minutes.

2. Meanwhile, pour the milk into the sauce pan and add the 4 vanila flavor tablespoons. Heat until 55 - 60 C (130 - 140 F). Set aside and let it cool until 40 C (104 F)

3. In the small bowl stir the egg yolks until light.

4. Add sugar gradually and continue mixing until spreading consistency

5. Add the milk to the yolks and continue mixing until you have an homogeneus mix.

Note: These are extra steps added to prevent any Salmonella risks due to the raw egg and is strongly recommended to do it. Moreover, if you are going to make ice cream for your kids you must do it.

However, if you feel comfortable knowing that you are going to consume raw egg, you can skip the following steps but do not tell me later that I didn't warn you about the risk.

6. Heat the mix up to 65 C (140 F) for 10 minutes. Do not forget to stir the mix with a spoon while heating and do no let the temperature rise too much. Try to keep the temperature constant. A tip is to heat up to 75 C (170 F), then turn off the stove and continue stirring with the spoon by 10 minutes. After 10 minutes the temperature should be more or less 65 C.

7. Cool the mix up to room temperature. Do not forget to continue stirring with the spoon while cooling.

Step 3: Ice Cream Mix (2)

It's time to use the large bowl and the whipping cream we have on the frezzer

1. Pour a cup of the whipping cream into the bowl and beat it with an electric mixer until stiff peaks form.
2. Fold milk mixture into whipped cream
3. Continue mixing at a low speed for five minutes more.
4. Cover the bowl and freeze it for two hours

Step 4: Finishing the Ice Cream

After two hours, the edges should be hard.

1. Using a spoon, break the edges and incorporate it into the mix.
2. Stir gentle with the electric mixer and freeze again

After an hour, repeat the above steps and continue freezing for 4 hours more or until the ice cream hardens completely.

Congratulations, you have made ice cream. Enjoy it!

A final note: The freezing times may depend on your freezer. It is advisable to let the ice cream rip for 24 hours before serving. However if you do not want to wait, you can enjoy it as soon is hard enough for scooping.

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    How much ice cream does this make

    45 Comments

    does this make a dense ice cream? or is it like whip cream?

    I don't think the title is misleading. Why would you assume it would be vegan friendly? Ice cream is traditionally made with cow milk.

    even then, soy ice cream still has EGG in it. coconut milk ice cream has EGG in it.

    I still don't understand vegans... how can they survive on just corn and beans?(only real way to get protein from veggies... that I know of...)

    I'm not vegan, but there are actually a lot of plant sources of protein. Quinoa and amaranth, some very delicious grains, are a complete source of protein and have lots of fiber, vitamins and minerals.

    Nuts are good sources of protein and healthy fat.

    Legumes are also good sources of protein... and they're more than just plain beans. :)

    A vegan diet can be incredibly diverse, tasty, and healthy.


    I do like bacon, though... so vegan is out for me.

    you are 100 percent right

    you have to boil water , put eggs in bowl , place bowl for short time in boiling water and then the eggs well have less chance of having salmonella

    Sorry! I work in a ice crem shop!
    If it is egg cooked there is the risk of "salmonella". Also it is not recommended for pregnant women!

    There are eggs that are pasteurized so no salmonella there.

    I raise my own chickens and bees. I have 4 hens, and they free range in my fenced in back yard. They get some feed, and our table scraps and homemade wheat bread. Little known fact is that you don't have to refrigerate fresh eggs that haven't been refrigerated. My eggs sit on the counter for up to 30 days, and they are just fine. We are a family of 4, and no one has ever gotten sick off of them in the last 7 years. In fact, in the household, we average 2 colds per year. And that's it for illness. I also have not eaten at McD's in over 10 years (though I will visit Hardees maybe once a month) I think part of it is knowing where your food comes from, and eating things that sustain good health, rather than just feeling full of something.

    I am a huge fan of icecream. Custards like this at the top of the list, but I usually cook my custards to get the right flavor. Gelatin does a great job at rich icecream, but you have to prepare it right to keep from being grainy. The other super simple one is sweetened condensed milk. Makes almost perfect icecream with almost no work.

    Isn't there the fear that the uncooked eggs might contain traces of Salmonella? It really is not safe.

    7 replies

    Well, egg producers should perform Quality Controls in order to avoid Salmonella presence. Last egg recall on the USA was on March 20, but it was a voluntary recall. You can find the information in here:

    http://www.fda.gov/oc/po/firmrecalls/dendulk03_09.html

    What is a risk nowadays is consuming peanuts and pistachio products :-(

    However if you are concerned about the safety of consuming raw egg, what you should do is to pasteurize the mix at 65°C (140 °F)/10 minutes. Then cool it to room temperature, stir it again and continue with the process. In fact I'll modify the ible later including this part in order to make it safer.

    ugh people need to stop pooping in the peanuts and pistachios! (i'm kidding but there's no way the nuts would get them if the factories were clean and people washed their hands)

    I like cooking the egg in the cream when I make ice cream because it makes it custardy.

    I first heat up the milk/cream (especially if I'm simmering a vanilla bean or some other flavoring in it), mix sugar with the egg yolks to help protect against curdling, then temper the egg mixture by adding a small amount of the hot cream to the egg yolks and sugar, whisking constantly, then adding a little more and a little more until the yolks are smoothly mixed into a lot of hot cream. I then pour the egg mixture back into the pot with the rest of the cream, whisk constantly, and bring it slowly up to temperature until it coats the back of a spoon.

    Then cool and continue with the ice cream process.

    Great instructable! It's really cool that you don't even need an ice cream maker to do it. Wonderful job. :)

    It is not really necessary to do since most of them contain so little, but it can be a hazard IF not brought to a proper temp. A cooked egg is no problem.
    Since Salmonella enters the ovaries of healthy hens even before the shells are formed, you cannot tell from looking at eggs whether they are contaminated. This is why it is important to properly handle and cook eggs to eliminate the risk of Salmonella infection.
    This is unlike peanut butter and nuts, that will get roasted and processed and THEN pick up the contamination somewhere. No one is going to re-roast the pistachios nor cook the peanut butter, but most of the time people will cook their eggs.
    HOWEVER, you are providing a safe alternative with the pasteurization, so I thank you for that. (I like the 65o C temp the best)

    I totally agree with you. Thanks to you for remind me the Salmonella risk. I have updated the instructable and added the pasteurization part on step two. I think it is now safe :-)

    Thank you again.

    Dude, the likelihood that an egg might contain Se is extremely small – 0.005% (five one-thousandths of one percent). At this rate, if you’re an average consumer, you might encounter a contaminated egg once every 84 years.

    statistics don't work that way, sadly. You could pick up a whole dozen at the supermarket with an infestation, since most of those eggs came in from the same set of chickens at the same farm. So, even if you encounter it once in your life time, it could still kill you. Especially if you eat all the eggs :-)