How can I properly churn ice cream without buying the whole kit and caboodle?
hardlikearmour is a trusted home cook.
Here's an article explaining an ice cream making hack that is followed by a link to the recipe: http://sweets.seriouseats...
That article bashes the idea of whipping the cream and folding it into your ice cream base. I would say that doing so is a great option when you don't have an ice cream maker and don't want to make a bigger mess by freezing ice cream base in ice cube trays and then beating it in a food processor.
I used to make ice cream by whipping the cream and folding it in (frozen mousse) all the time before finally aquiring my ice cream maker. For the most part, its every bit as enjoyable. Just call it a frozen mousse if you have to, but people will still love it.
Whipped cream is a good solution. Then put it in the freezer for a couple of hours, then, take it out and beat it every half hour or so to break up the crystals. Or pour it into a lined loaf pan, freeze it, call it a semi fredo, and serve it in slices...
One of my favorite bloggers, PoorGirlEatsWell, found a technique for making ice cream without any ice cream maker that seems to work really well: http://www.poorgirleatswell...
Poetry for your market basket.
Poems for your fridge.
Wine to go, without the box.
Go play outside!
Make your houseplants do double duty.
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.