Homemade "Super Premium" (Old Fashioned) Ice Cream

For a long time there was only 'ice cream'. It was made just the way you'd make it at home, with real milk, eggs, sugar, etc. Over the years manufacturers found ways to make it cheaper by using artificial ingredients (and by 'artificial' I mean just things that weren't in ice cream before--like guar gum, carrageenan, artificial flavors, etc.)

This caused the flavor and 'mouth feel' of ice cream to slowly degrade. It wasn't as good as it used to be, but we didn't notice because the trend was slow.

Then some companies like Ben & Jerrys and Hagen Das started making regular old-fashioned ice cream without artificial ingredients and people said 'Wow, this is great!' They were either too young to remember what it used to be like, or else they had forgotten what real ice cream tasted like. So maybe they shouldn't call it 'super premium', they should just call it REAL ice cream.

With that in mind we're going to make REAL ice cream. It doesn't depend on what kind of machine you have ( Automatic or manual, frozen container or rock salt style ), it depends on what you put into it and how you prepare what you put it into.

Okay, let's get started...

Teacher Notes

Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.

Step 1: Bill of Materials

What you'll need for this:

An ice cream machine. As you can see I'm using a Cuisinart although any style of ice cream machine will do. You'll need a machine of some sort.

Sugar - 1/2 cup
2 egg yolks
1 cup milk - optional
2 cups heavy cream - If milk it omitted use 3 cups
Vanilla flavoring
Fruit or flavoring - I'm using fresh strawberries which have been washed, hulled and quartered.

You'll need a medium sauce pan, a spoon and a mixing bowl.

Step 2: Preparing the Custard Ingredients

Real ice cream starts with an egg custard which is mixed with fruit and then frozen.

In the mixing bowl put the egg yolks (or the whole egg), the sugar and two teaspoons of vanilla extract. Mix thoroughly until light yellow and smooth. I used a whisk but all that is required is a good mix.

On the stove pour the milk and cream into a saucepan over medium heat. It is very easy to burn milk to err on the side of caution but don't be afraid of it.

You want to get the milk to the point of just before boiling. This is a neat trick and if you master it you will also make the world's best hot chocolate.

When the milk starts to get "foamy" around the edges its just about ready to go.

The next step is a little tricky and requires some patience....

Step 3: Mixing the Custard...

This is just a little bit tricky. If the eggs and the hot cream are mixed too rapidly there is a chance the eggs will begin to cook. This looks quite a bit like scrambled eggs and while it doesn't taste bad its a bit disconcerting to find scrambled eggs in your strawberry ice cream.

First carefully mix 4 tablespoons of the hot cream into the mixing bowl contents. Then slowly pour the egg mix into the hot cream mixing as you pour.

Once everything is all mixed together well reduce the heat to medium-low and continue to cook, stirring regularly, until the mixture begins to thicken enough to cover the back of a spoon.

Once the mixture has thickened remove from the heat and allow to cool. You can cover and refrigerate overnight (if you haven't pre-frozen your Cuisinart bowl or picked up the rock salt ).

Alternatively the preparation can be cooled over an ice bath in about 30 minutes or so. As you can see from the picture I simply placed the pot in a mixing bowl filled with ice. The towel insulates the pot a bit to prevent premature freezing of the custard.

Step 4: Bringing It All Together

Once the custard has completely cooled we're ready to make our ice cream.

Most recipes will suggest at this point that the fruit be processed with a food processor. By all means if you have a food processor then process this food with it.

As you can see I used an old fashioned manual food processor to dice the fruit up into tiny little chunks.

Once the fruit has been diced up it can be added to the cold custard mix and put into the ice cream machine for processing. The amount of time and work it takes to freeze the ice cream varies considerably from machine to machine (and recipe to recipe).

So prepare your ice cream machine according to the directions and process your ice cream.

Note: There is still one more step. All ice cream machines produce a soft style ice cream. Personally I prefer my ice cream frozen pretty solid.

Also an ice cream machine can make a lot of ice cream. More than can be convenient.

Step 5: Final Freezing, Portion Control and Ice Cream Novelties.

Okay, remove the freezer from the ice cream machine.

Decide how the ice cream will be eaten ( individual portions, dessert for couples dinner ). Pour/Scoop the ice cream mixture from the freezer into individual containers.

If you have an insulated soup mug you can fill it, let it freeze solid (leaving the top off helps) and enjoy a refreshing bowl of super premium ice cream at lunch. Beats the hell out of vegetable soup...

A variety of molds can be used to produce ice cream novelties including ice cream sandwiches ( freeze in hamburger forms and add cookies ), push ups ( freeze in a cylinder with an popsicle stick ) and so on.


Be the First to Share


    • Meal Prep Challenge

      Meal Prep Challenge
    • Reuse Contest

      Reuse Contest
    • Made with Math Contest

      Made with Math Contest

    24 Discussions


    9 years ago on Step 4

    Great recipe. The fresh berries look great. I would consider cooking any fresh fruit before it goes in to a frozen/cold desert. Depending on where the fruit comes from, it may have some bacteria on the surface. Microwaving for a few minutes should work.

    4 replies

    never seen any of our grandparrents using antibacterials and microwave/cook fruit before eating and they lived until 90 nowadays you wash your fruits and die from heart attack or stroke in 60...no logic..stupid idea!


    Reply 3 years ago

    Seriously? Talk about anti logic... Our Grand Parents didn't have Glyophosphates (agent Orange) on their fruits and vegetables like we do today. Yes it is the same herbicide as we used in Vietnam, ask those of us who got sprayed with it how bad it is.

    You should always wash your produce and even if it is organic, because we have no idea what happened to it before we bought it. This should be common sense but I guess this isn't too common anymore.


    Reply 8 years ago on Introduction

    So following that same logic, we should not eat any fresh fruit (or vegetables), but rather cook all of it before consuming. Sheesh.


    Reply 8 years ago on Introduction

    I believe the general consensus is that fresh fruits and vegetables should be, at the very least, thoroughly cleaned before eating. This will not, of course, guarantee that all pesticides and fertilizers ( include manure ) have been removed or that latent bacteria has been killed.

    While cooking everything is err'ing on the side of caution, eating unwashed fruits and veggies isn't a good idea at all...


    3 years ago

    To anyone in err of washing your fruit at least. I just wanted to make sure this past summer that I wasn't getting sour fruit si I ate a piece of fruit in the store. I got so sick that I ended up in the hospital. With food poisoning. Then it later went into my bloodstream. I was by then so sick that I wished I was dead. Then by the time I got out of the hospital I had to have a pic line inserted and then I still had to go threw 10 more days of getting an antibiotic at another hospital that took two hours each day. Please at lest wash your fruits in vinager water. Because I will never ever eat any fruit that's at least not been washed. Especially any fruit in a store or a fruit stand.


    8 years ago on Introduction

    hey can i use the no ice cream machine method? as in mix the ice cream when the custard is partially frozen and mix then repeat

    1 reply

    Absolutely. A great way to work off calories from the last batch is making the next batch. You might be able to use an old fashioned mixer if it has a slow speed and a bread kneading paddle.


    10 years ago on Step 3

    Hey, I'm a little unclear on this step- "First carefully mix 4 tablespoons of the hot cream into the mixing bowl contents. Then slowly pour the egg mix into the hot cream mixing as you pour. Once everything is all mixed together well reduce the heat to medium-low and continue to cook, stirring regularly, until the mixture begins to thicken enough to cover the back of a spoon." When you say, once everything is mixed together, are you referring to what's in the mixing bowl, are you mixing the egg into the saucepan, are you continuing to the remaining cream in the pan seperate from the rest of the ingredients? Perhaps I'm missing something but i'm really not clear on whats being mixed where.

    7 replies

    Reply 10 years ago on Step 3

    The ingredients in the mixing bowl (the egg mix) re slowly poured into the saucepan containing the hot cream. Its not completely clear to me why the instructions call for first mixing the 4 tablespoons, perhaps to provide a bit of warmth.


    Reply 9 years ago on Step 3

    This is to "temper" the eggs and help prevent cooking them. If you omit this step you will cook your eggs as you add them to the hot milk.

    ronmaggiPie Ninja

    Reply 10 years ago on Introduction

    Yea, but you would instantly recognize Yanosh from Ghostbusters 2, he was played by Peter MacNichol from Allie MacBeal.

    just made it. mine is cooling but i had a little taste and it seems to be superb. later i post how it tastes thick and frozed. btw, thanks a lot for the recipe.

    2 replies

    Also if you have one of those new style freezers where the bowl itself is frozen ( no ice or rock salt is added ) you want to chill the custard almost to the point of freezing. Otherwise you risk a 'soft' freeze and have to harden it up even further by putting in the freezer for a couple of hours.


    10 years ago on Introduction

    Wow! Looks great. I feel like I remember someone at my campus dairy saying that the grading (regular, premium, super premium) strictly had to do with the amount of air whipped in (more air equals more premium) and the amount of milk fat in the ice cream (more fat equals more premium). Am I right or just too lazy to wiki it and confirm?