How to make homemade ice-cream
How to make homemade ice-cream without an ice-cream maker
Making ice cream is as easy as making custard. Take a few staples in your pantry and follow these steps to get a classic vanilla taste.
Heat milk and cream
Refrigerate a 5-cup (1.25 L) metal loaf pan in the freezer. Place the milk and cream in a saucepan. Scrape the vanilla seeds into the mold. Add the vanilla bean. Bring to a boil. Cool slightly for 5 minutes. Remove the vanilla pod.
Whisk egg yolks and sugar
Use a balloon whisk to beat the egg yolks and sugar in a bowl until the mixture becomes thick and pale, and a ribbon forms when the whip is lifted. This traps air in the mixture, giving the ice a light texture. Add the whipped cream mixture.
Cook the custard
Pour into a clean pan. Cook over low heat, stirring constantly with a flat-faced wooden spoon, for 20 minutes or until the cream covers the back of the spoon and leaves a trail when you put your finger over it.
Set aside to cool
Transfer the mixture to a medium heat resistant bowl. Cover the surface of the cream with a plastic wrap to prevent skin from forming. Let cool for 30 minutes. Refrigerate for 2 hours to relax.
Freeze the ice-cream
Pour the custard into the cooled bread pan. Cover with foil and place in freezer for 6 hours or until almost set. Use a metal spoon to roughly break the ice. Transfer the ice cream to a large bowl.
Beat the mixture
Use an electric mixer to beat for 3 minutes or until smooth and pale. This breaks the ice crystals and gives the ice a smooth texture. Return to the bread pan. Cover with foil and freeze for 4 hours or until firm.
