Home Made Ice Cream Recipe without an ice cream machine -... (2024)

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24 Comments View Comments

1. 

   Tracy anne freiresJuly 22, 2017, 11:04 pmReply

   Hi ann can i just freeze the ice cream mixture until it is a little bit frozen then after that i will put it in a container and mix it and put it back in a container and wait until its frozen

2. 

   SheilaApril 2, 2015, 5:07 amReply

   Hi! I have questions to ask hehehe. Is the cream is the heavy cream or the regular cream? And what does extra cream means? What is xanthum gum? And if i dont use the xanthum gum, is it okay?

   • 

     Admin HowToCookThatApril 2, 2015, 8:44 amReply

     Hi Shelie, Here is a link to explain the different types of cream: https://www.howtocookthat.net/public_html/cream-use/ .
     For Homemade ice-cream without an ice cream machine you need the gum to prevent it freezing to hard to use. If you use an ice cream machine, you can live the Xanthum gum out.

3. 

   JoanaFebruary 14, 2015, 4:10 amReply

   Do I really have to use xanthum gum ?

   • 

     Admin HowToCookThatFebruary 19, 2015, 10:58 amReply

     Hi Joana, If you did not use it in the recipe it will freeze solid. If you have an ice cream machine you don’t need to use it.

4. 

   experienced appliance repairJuly 31, 2014, 5:25 amReply

   This website certainly has all of the information I needed about this subject and didn’t know who to ask.

5. 

   HMay 17, 2014, 7:23 amReply

   Add a bit of coconut oil. It helps with the viscosity and it will harden when you are done piping or pouring.

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   • 

     HMay 17, 2014, 7:31 amReply

     I think I should have elaborated. After you have warmed up the white chocolate in the microwave using the 30 seconds, 20 seconds, and 10 Seconds until you reach your mixed point; you’ll see that the chocolate tends to harden pretty quickly. I mixed in about a teaspoon at a time of coconut oil to the which chocolate. I piped it on some chocolate covered strawberries and within a few minutes the chocolate hardened and stayed that way in room temperature. Good luck!

6. 

   DNA ClinicApril 13, 2014, 2:17 amReply

   Good work on a great blog

7. 

   jordanJune 10, 2013, 3:14 pmReply

   Hi ann,
   I was just wondering what is xanthum gum

   Thx,
   Jordan

   • 

     annJune 12, 2013, 1:47 pmReply

     Hi jordan xanthum gum is a commonly used in foods as a thickener and stabilizer you can get it here: http://www.amazon.com/gp/search/ref=as_li_qf_sp_sr_tl?ie=UTF8&camp=1789&creative=9325&index=aps&keywords=xanthum%20gum&linkCode=ur2&tag=howtocookthat-20

     • 

       LinaSeptember 1, 2014, 4:43 pmReply

       Hi Ann,

       Can I replace the xanthum gum with something else or even leave out of the recipe? I am from Jordan (country in the middle east) and till now I haven’t found xanthum gum here.

       Thanks,
       Lina

8. 

   TracyApril 8, 2012, 9:42 pmReply

   Many, many, many, many thanks!! It worked perfectly as tasted great – I put it into some ‘koi carp’ shape silicone moulds and drizzled the blueberries through it. Came out great and everybody wanted seconds, will definitely be making more 🙂 Only thing is I forgot to take a photo 🙁

   • 

     annApril 11, 2012, 11:16 amReply

     So glad it worked out, next time you make it take a photo and upload it in comments so everyone can see, it sounds amazing.

9. 

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   TracyApril 4, 2012, 12:17 amReply

   Hi, sorry to be a pain but would the recipe below be right to make a ripple, or do I need to totally leave out the first lot of cream and just use the juice?
   Many thanks
   Tracy

   1. Boil the 150ml cream and 100ml milk with pear juice. Leave to cool and sit for a while – taste to check flavour has really infused.
   2. Heat up a cup of blueberries with a tablespoon of lemon juice and sugar to taste. Cool.
   3. Whisk egg yolks and sugar in a bowl over a pan of boiling water until pale and thick. Take off heat and slowly mix in the flavoured cream milk mixture and extra 50ml cream.
   4. Sprinkle 1g xanthum gum over the surface and whisk in, repeat with the second gram. The mixture will thicken. Beat with electric mixers to incorporate air.
   5. Stir blueberries gently into the ice cream just before freezing
   6. Place in a container in the freezer for at least 4 hours to freeze.

   • 

     annApril 4, 2012, 6:39 pmReply

     Hi Tracy, happy to help – if you are not boiling the cream with anything solid to flavour it – like vanilla pods / ginger / mint leaves/ banana… you will not need to boil it at all. Apart from that it looks perfect.
     For the blueberry ripple you may need to mash or blend half of them (or all of them if you don’t want any whole ones)- raspberries tend to just fall apart as you boil them but blueberries will not.

     • 

       TracyApril 4, 2012, 7:24 pmReply

       Thank you Ann, very much appreciated for your help. I like trying new things out but sometimes get a bit worried about the process! 🙂

       • 

         annApril 5, 2012, 10:10 pmReply

         Hi Tracy, How did your icecream go?

         • 

           TracyApril 6, 2012, 12:16 am

           Will let you know tomorrow as not making it until then! Fingers crossed it all goes to plan 🙂

10. 

    TracyMarch 29, 2012, 10:28 pmReply

    If you were using fruit juice (say raspberry) would you omit the 1 mashed banana and exchange it for a handful of raspberries?

    • 

      annMarch 31, 2012, 9:27 pmReply

      Hi Tracy, yes that is correct- leave out the banana and boil the cream with the raspberries to flavour it the strain. You may need a little extra sugar as they are not as sweet. Alternatively you can make a raspberry ripple- use pear juice or other plain coloured juice in icecream. Heat up a cup of raspberries with a tablespoon of lemon juice and sugar to taste. Strain out seeds, cool and stir gently into the ice cream just before freezing.

      • 

        TracyApril 3, 2012, 2:33 amReply

        Many thanks, might just have to give the ripple a go!!

11. 

    ShaunFebruary 18, 2012, 11:03 pmReply

    Interesting… I haven’t seen an icecream recipe using fruit juice before. Anyhow, I tried this today and it worked well (just stuck with Vanilla). Only question I would have is how you manage to weigh a quantity as small as 1 g? I feel I may have ended up putting a bit too much in.

    • 

      annFebruary 19, 2012, 3:18 amReply

      Hi Shaun, My normal kitchen scales do not weigh that small an amount either. I have some jewelry scales that weigh to .1 of a gram that I use (look on ebay). Otherwise if you need to guess then generally there is 5g in a teaspoon – so 1g is not much at all.

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Hi I'm Ann, food scientist, dietitian, wife, mum to 3 boys. Join me each week for crazy sweet creations.

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