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Homemade Ice Cream

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours (including freezing)
  • Yield: 1 quart 1x
  • Category: Dessert
  • Method: Churned or No-Churn
  • Cuisine: American
  • Diet: Vegetarian

Description

This classic homemade ice cream is rich, creamy, and easy to make with or without an ice cream maker—perfect for customizing with your favorite flavors and mix-ins.

Ingredients

Units Scale
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 tablespoon vanilla extract
  • Pinch of salt

Instructions

  1. In a large mixing bowl, whisk together heavy cream, whole milk, sugar, vanilla extract, and salt until the sugar is fully dissolved.
  2. With Ice Cream Maker: Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes), until it reaches a soft-serve consistency. Transfer to a lidded container and freeze for 2–4 hours to firm up.
  3. Without Ice Cream Maker: Pour mixture into a shallow freezer-safe dish. Freeze for 30 minutes, then stir vigorously with a fork or whisk. Repeat every 30 minutes for 2–3 hours, until creamy and frozen.
  4. Scoop and enjoy plain, or add your favorite toppings and mix-ins like chocolate chips, fruit, or cookie crumbles.

Notes

  • For chocolate ice cream, mix in 1/2 cup unsweetened cocoa powder or melted chocolate before freezing.
  • Add-ins like chopped nuts or swirls should be folded in after churning or during the last 5 minutes of churning.
  • Homemade ice cream lasts up to 2 weeks in the freezer in an airtight container.

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 210
  • Sugar: 17g
  • Sodium: 30mg
  • Fat: 14g
  • Saturated Fat: 9g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 19g
  • Fiber: 0g
  • Protein: 3g
  • Cholesterol: 55mg

Find it online: https://recipe.ukfinda.com/homemade-ice-cream-without-a-machine/