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Homemade ice cream

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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
 
 
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Step 1: Ingredients

Picture of 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.
namdeo.d3 years ago
 this recipe disappoints a vegan a like like me
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.
mmmmmm bacon :-)
robwok2 years ago
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.
Goodhart5 years ago
Isn't there the fear that the uncooked eggs might contain traces of Salmonella? It really is not safe.
syribia (author)  Goodhart5 years ago
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)

syribia (author)  Goodhart5 years ago
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 :-)
tkjtkj Goodhart4 years ago
Well, actually, the statistics DO work that way .. BUT you are also correct: the problem is that his stats seem to assume that the distribution of infected eggs is random throughout the 'egg population'. In fact, as you imply, the distribution is NOT random: 'clumps' of infected populations exist (alll the hens on an infected farm might be assumed to be infected). So, we're dealing with the wrong population: More correct would be to consider just what is the 'random population' we need: I'd suggest it ought to be the 'number of hen farms' from which the eggs come. Then, of course, any person just does not have access to that entire possible range of egg sources. He/she might, in his/her neighborhood, have access to a much smaller numer of farms supplying markets. We could make this less complicated by making assumptions that, of course, could never really apply to every person, such as histories of various farms' infection rates, proximitries of farms in a local area, .. Or, we can just cook or at least pasteurize our eggs . ;)) BTW, the method of cooking known as 'sous vide' offers a very convenient way of pasteurizing bigger quantities of any food. You might enjoy reading up on this remarkeable (if expensive!) method of 'extremely accurate' cooking. If eggs can endure 140degF for 10 mins, then they can, theoretically, tolerate such a temp 'forever' without any risks of 'over-cooking' .. a substance's 'doneness' is purely the result of the temperature it experiences. Any 'long cooking time' risks , eg, in this case, would be the risk that some other organism, or a mutated Se , might survive the process at that temperature: we note that a class of bacteria known as 'extremophiles' can survive boiling hot-spring water environments! tkjtkj@gmail.com
Goodhart tkjtkj4 years ago
hanks, but what I meant by "statistics don't work that way is that most see that kind of reasoning and feel safe (until they get sick by what they would feel as a failure of the statistics.

One can't be among 4 friends, and say: 1 out of every 5 teenagers goes mad.....there's me George, Jane, & Jack, oh well, Turk, you must be the MAD one !
namraps4 years ago
I just turned 73. Yes that's seventy three. Somehow myself and three siblings managed to survive all those "bad things". For all of you who are paranoid over Salmonella...relax, get a life!
When we didn't know about safety belts,we road around in cars without them.  When we didn't know about Rye's syndrome, we gave our children aspirn etc. It's no big deal to pasturize the eggs in this recipe, so why take the chance?  I agree, we have made many things in this generation way more complicated than they need be.  My mom is your age, and I believe that life was simpler then, but you also had very tough times, with the Depression and the war...the last thing my mom or grandma would have worried about was whether or not to pasturize an egg-the fact that they even had an egg was a big treat.
and salmonella is NOT fun to get, even though people tend to survive it.

On a side note, I give one of my 2 year old girls aspirin and have since she was born. (half a baby aspirin daily, crushed and put in her feeding tube) It's prescribed by her cardiologist, though, and we're extra vigilant when she's sick in case it's a virus because of the risk of Reye's syndrome. Fortunately, her doctors agree that the statistics of Reye's are low enough that the benefit of aspirin to her special heart outweigh the risk of Reye's by far.

Lots of people survived tough times back when _____ wasn't considered dangerous... but many others still got sick/injured/killed from (fill in the blank with whatever newly recognized danger).
(removed by author or community request)
Are you suggesting that salmonella poisoning is harmless or merely that the odds of getting it are so low that it's ok to disregard precaution?
rf namraps4 years ago
In science a sample size of one is considered fairly useless.
kkibler2 years ago
This is not ice cream. This is custard.
Remag12344 years ago
Hey Namraps. I'm 75 [in 4 weeks] and I remember eating Chop Meat Raw and having an egg in my malteds and the list goes on. What you either forget or not informed is that animals were raised totally different. Hormones for one were not used to fatten cattle or poultry. That's one reason no one should eat raw chop meat. It's also the reason that eggs contain salmonella.
pmomma is correct that pasteurizing eggs is a simple thing to do. It's better to be safe than sorry.
Another oversight: when you & I were 5 years old people's lifespan was not much over 58, women 62. Contrast that with today, the hormones must be doing something good. Have a great day.
Wow, here you go again spouting off your sudo-science. "It's also the reason that eggs contain salmonella." WRONG! The reason is that about 30 years ago (in the 80's) salmonella figured out a way to live in the oviduct inside a chicken and be passed onto the unfertilized ova--eggs. There are maybe one or two hundred cells TOTAL in an egg made out of billions of cells. Unless you are keeping them at temps which allow the bacteria to grow, you are FINE TO EAT EGGS.
im not 100% sure but i thought my biology teacher said chicken eggs where the biggest cells on earth, and that they start to splice when they are incubated.
even when im wrong i think you just guessed these numbers
Ostrich eggs are bigger than chicken eggs, so right away your Science teacher is kind of misinformed on that front. Not to mention that the actual cell I am referring to is the bacteria microorganism. Another mistake, and I do apologize for it.

I do not remember where I got that number of 100 or 200 microorganisms before, but I am the first to admit that number is wrong. The real number is 2 to 5. Total. That's right, I was wrong by over-estimation of how many Salmonella there were inside the chicken egg by several magnitudes.

I was right about Samonella being inside the chicken though.

New source: http://news.discovery.com/human/egg-salmonella-bacteria.html

Good eye, and always remain skeptical--It's what Science is all about! (Please remember to check with reputable sources though... Discovery is very good, but Wikipedia is not. As are any 'personal' websites where you can post and claim anything.)
About 1 in 16,000 eggs has salmonella. 

Good enough for me. I'm fine with rawness.
stormys4 years ago
Puro producto mexicano...

VIVA MEXICO!!!!  :D
This is a really well written Instructable!  Thank you!!! I can't wait to try it :0) 10/10*'s
TRIPLEC4 years ago
HEEYY!! that bottle of vanilla has my last name on it! xD
ARE YOU ALFRED MOLINA?!?!?!?!?! :D
Kandid4 years ago
Right now, I am sooo glad I live outside the US and EU... :p And I don't mean to offend anybody by saying that, by the way. It just comes as a big surprise for me that you are so worried about disease from food around the world... The reason behind that first sentence is that US and the EU have such highly developed economy and health care, yet here in Serbia there have been only a few documented cases of salmonella in the previous decade, and even those came from pork. :p Basically, it's quite common that you should buy eggs, meat and dairy from your neighbor whom you trust. Even in large cities (such as the capitol, Belgrade, where I live) you go to an open market on weekends and buy stuff from the people you know. Of course, you can buy everything in large department stores or in a shop-on-the-corner, but not many people do that. My family, for instance (and we are quite average, by the way), makes it's own dried meat products (ham, bacon...), wine, brandy, etc. and I can't remember the last time I bought some type of canned food. But we buy almost all our food from friends, and always fresh. So, the point of this whole story should be: do as we do. Meet somebody nearby (doesn't really have to be nearby :p) who owns a farm, make sure his products are safe and constantly monitored, and always buy from him. People are generally less inclined to poison friends than strangers. :) Besides, should there ever be any type of infection in his hatchery or whatever, he will most probably phone or e-mail you immediately and you can avoid a lot of stress that way. However, since worldwide this approach isn't always applicable, perhaps you should think about spending a bit more money... Probably there are government sanctioned producers where you live, and they have to conduct various tests weekly; so their products are a bit pricey but you can be >99% sure they're safe. I mean, that exists even here at the end of the world.... Anyway, I'm really sorry again if I have offended anyone, I just felt the need to share... Oh, and, a very good recipe Syribia. :)
yanksguy Kandid4 years ago
Furthering the statistical misrepresentation: Serbia has a population of just over 10 million people. The U.S. has over 30 times that many people. Are there 30 times the salmonella cases in the U.S. as there are in Serbia? Just wondering.
The Salmonella scare is an old wives tale. There are an average of 5 deaths per year in the US from Salmonella--1/10th of the deaths of being hit by lightning. Eggs are not a likely carrier for salmonella because chickens infected with it, tend to stop laying eggs. However eggs are a good breeding ground for salmonella by cross contamination. In other words, if you're eating raw eggs in a dirty kitchen you put yourself at a higher risk. If there is a reason to be glad to live outside of the US and EU, rampant mutant salmonella eggs are not it.

http://articles.mercola.com/sites/articles/archive/2003/02/05/eggs-salmonella-part-two.aspx
For reasons other than salmonella, if I'm going to eat raw eggs, I get them from a local market. However, the statistics really do mean you have a really ridiculously low chance of getting salmonella from eggs. I make and consume a metric ton of eggnog each holiday season, probably a dozen eggs myself just in the days surrounding Christmas.
As pointed out by others, however, my own experiences have zero meaning in terms of the statistics. The statistics are, however, that eggs are quite safe.
looks good, i like icecream, but i like to bake, big stress reliever, so hey! why not make it at home, if i wasn't broke, id totally try it right now!!!!! :)
godi415 years ago
Hi, for a picture in your instructable i can see you are from a latin country maybe Mexico or Spain why don't put some text in spanish for the cant read english will be better for us (not for me) but for the most part is awesome. Echale ganas, Suerte. Desde Mexico godi41
fegundez15 years ago
killer!off i go to the store,i will let you know my results!
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