How do you make homemade ice cream without an ice cream maker?

Answer 1

The challenge without an ice cream maker is to keep big ice crystals from forming, and the answer is you have to mash them up at least once during the freezing process.

Make your ice cream mixture as the recipe directs (make sure ALL the sugar is dissolved) and place it a metal bowl or ice cube tray (without the separators). Cover the surface with plastic wrap. Pop it into the freezer and leave it there until it is soft frozen, just beyond the slush stage. Take it out and beat with a hand beater or electric mixture to a slush (but still frozen). Cover and put back in the freezer. You can let it freeze solid at this stage, but you'll have better luck if you repeat the whole process.

How long you leave it in the freezer before mashing it depends on your container, the temperature and amount of the mix, and your freezer. Constant checking the first time is a drag, but then you'll have a pretty good idea.

Try to pick an ice cream recipe that has egg in it or is heavy in mashed fruit. The egg or mashed fruit will also help to keep big ice crystals from forming. And though it may not be good for your health, a high fat ice cream (high cream to milk ratio) also aids in keeping the big hunkers from being created.

Answer 2

Ingredients:
1 cup whole milk
1 cup heavy whipping cream
1/2 cup sugar
1/2 tsp. vanilla
Pinch of salt
Rock salt (purchase at hardware store)
Crushed ice cubes
Coffee Cans: (l) Small 12oz and (l) Big 39 oz each with tight fitting lids

Optional additions to consider:

1/2 cup chopped fresh fruit or whole berries
1/4 cup chopped nuts
Crushed candy bars



Directions:
Pour the whole milk and cream into a large bowl. Stir.

Sprinkle sugar into mixture, add salt and vanilla and stir.

Add fruit, nuts or crushed candy.

Pour batter into the small coffee can, leave approximately 2 inches or more between batter and top of can.

Snap lid on can. You may wish to wrap tape around it for a tight seal.

Place small can inside large can and sprinkle about one and a half cups chopped ice around the small can

Add a couple hands full of rock salt

Fill, alternating more ice and rock salt.

Place the lid on the large can and tell the kids to go outside and "ROLL AWAY" - pushing the can to each other along a sidewalk or porch for about twenty minutes.

Homemade ice cream is best when eaten immediately.

Answer 3

* 1 tablespoon Sugar
* 1/2 cup Milk or half & half
* 1/4 teaspoon Vanilla
* 6 tablespoons Rock salt
* 1 pint-size Ziploc plastic bag
* 1 gallon-size Ziploc plastic bag
* Ice cubes

1. Fill the large bag half full of ice, and add the rock salt. Seal the bag.
2. Put milk, vanilla, and sugar into the small bag, and seal it.
3. Place the small bag inside the large one and seal again carefully. Don't want salty IC!
4. Shake until mixture is ice cream, about 5 minutes.
5. Wipe off top of small bag, then open carefully and enjoy!

Answer 4

Twiztid has it right with the coffee can method.

Our family makes ice cream like this when we go camping. Roll the can back and forth across the table or floor. It will be like a soft serve. Wild blue berries or blackberries make excellent toppings. We'll sometimes fry and roll tortillas into a cones, or make ice cream sandwiches using waffles left over from breakfast. It may be messy, but it's fun to eat.

Answer 5

simple vanilla ice cream..its very good and not that difficult to make...enjoy
1 cup milk
1 cup cream
1 teaspoon vanilla essence
2 egg yolks (beaten together)
2 egg whites (beaten together)
1/2 cup caster sugar

Bring milk and cream to boiling point in saucepan.
Remove from heat and stir in vanilla.
Whisk eggs and sugar together with a little milk.
Place bowl over saucepan of simmering water.
Whisk in milk until mixture thickens slightly.
Pour into a metal tray and semi freeze.
Beat well in a bowl (will make a smoother result).
Put back into freezer over night.

Answer 6

Get you ice cream recipe all ready, then put it into a glass or metal bowl. Put that bowl into a larger bowl, fill the outer edge of the larger bowl with crushed ice and salt. Then just start stirring your ice cream recipe. It will take some time, but you'll get it.

Answer 7

14 oz. peppermint stick candy
10 cups half and half cream
2 cups sugar
2 tablespoons vanilla
1/4 teaspoon salt
6 or 7 oz. additional peppermint stick, crushed

Break 14 ounces of peppermint stick candy into pieces. Place in a quart jar. Add 2 cups half and half and allow to dissolve overnight. The next day, combine remaining cream and sugar, stirring constantly until sugar is completely dissolved. Stir in vanilla, salt, and crushed peppermint. Combine with dissolved candy, stirring until completely blended. Pour into gallon freezer. Freeze according to freezer directions. Let "ripen" in the can, or put in containers and place in freezer.

Answer 8

You can freeze the ingredients in a flat pan and occasionally stir the liquid for a better texture.

This works best with things like sherbet or sorbet, but I have make regular cooked custard-type ice cream with fairly good results.

Answer 9

you can definitely use a blender to prepare the custard and mix it with your favourite fruit. and you can make icecream and sorbet even without an ice cream maker, what you need to do is place your cream in a container with lid (e.g. click clack plastic containers are quite good), and leave it in a freezer, but have to remember to stir it regularly every hour or so until it's thickened.

Answer 10

Try putting a bowl inside a clean bucket and putting the ice around the bowl.