9 Ways to Make Ice Cream Without a Machine Slideshow
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9 Ways to Make Ice Cream Without a Machine
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Each of these methods produces a slightly different ice cream texture, so experimentation is encouraged. Use what is left of the summer to try out different methods, recipes, and ingredients until you find the one that is right for you. Plus, this means heaps of ice cream for those hot summer days. Keep in mind that these ice creams won’t be as stable as machine-churned ice cream, and should be consumed immediately after they are made.
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Pre-freeze a two-inch-deep metal pan. Chill the custard, frozen yogurt, or other ice cream base in the fridge. Next, pour the ice cream into the freezing cold pan, and return to the freezer. Wait 15 to 20 minutes, or until the ice cream at the sides of the pan begins to freeze. Scrape down the sides and give a quick stir, and then return to the freezer. Continue this method until the custard is ice cream texture, and then serve immediately with your favorite toppings.
Condensed Milk and Whipped Cream
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Pate a Bombe
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It might sound like a fancy technique, but it is much simpler than it seems. Just heat the sugar with enough water to cover in a saucepan until it reaches 250 degrees F. Meanwhile, whisk the egg yolks on high in a stand mixer until pale. When the sugar reaches temperature, pour the sugar into the egg yolks with the mixer on medium. Turn the mixer back up to high and watch the egg yolks thicken. Let the egg yolks whip until room temperature. Next, whip cream to medium-stiff peaks. Finally, fold the egg yolk mixture into the whipped cream and freeze for no-churn ice cream. For the Pâte à Bombe recipe, click here.
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Seal your ice cream base in a plastic bag and set aside in the fridge. Then, fill a large plastic bag with some ice cubes and rock salt. Next, place the smaller bag with your base inside the larger bag. Make sure both bags are sealed well. Wrap a kitchen towel around the bags and shake for about five minutes, until the ice cream forms.