Cool off this summer with homemade ice cream

(CNN) – When it’s hot and sticky in summer, take it as a sign that the universe is giving you an excuse to eat more ice cream. You can get instant gratification by getting a cone from your local ladle store, but why not take the time to make your favorite flavor at home?

“It sounds intimidating, but it’s really very easy,” said Jackie Coscona, founder of Brooklyn, New York ice cream shop The Social. She added that making homemade ice cream “sounds like alchemy. You take a liquid and turn it into a delicious frozen solid.”

This alchemy can be accomplished by any home cook, regardless of skill level. All you need are a few basic ingredients and a little imagination. Here’s how to turn your kitchen into a full-scale ice cream lab.

You don’t need expensive equipment

First things first: You’ll need an ice cream maker to make the frozen blends. But you don’t need to dip into your savings to get savings that do the job well. β€œIt’s perfectly fine to start with a base model β€” anyone will do,” Coscona said.

The affordable models use a container that needs to be pre-frozen before use, which takes up space in the freezer and requires advance planning. However, if this extra time and forethought makes sense from a cost perspective, these models are reliable and long-lasting. Compressor models are more expensive (and heavier) but require no pre-freezing.

(If you’re wondering what this food writer uses to make homemade ice cream, after 15 years of developing and testing recipes using the basic freezer bowl model, she switched to the compressor in 2020).

For a challenge, you can make ice cream without electricity. Although they don’t use it for the big batches sold at The Social, when her family makes ice cream for fun, “we prefer doing the old-fashioned way using a manual ice cream maker with ice and rock salt,” Coscona said. If you’re looking for something to keep the kids occupied at a beach or lake house, it might be fun to stock one of these handmade models there.

You don’t need to use eggs

Many ice cream recipes use an egg custard base to give the finished ice cream its thick, smooth texture. “Eggs are an emulsifier,” Coscona explained, containing proteins and fats that help maintain the texture of the ice cream as it froths and air bubbles are whisked into the base of the cream.

Stir the ice cream base by hand in an ice bowl.

junce11 / Adobe Stock

If you don’t want to use eggs in your ice cream base, “you need to add something else that will allow it to be as creamy as possible,” Coscona said. Philadelphia-style ice cream, so named because it was allegedly developed by Benjamin Franklin during the hot summer of 1787 to cool down his fellow Constitutional Convention delegates, uses heavy cream, milk, and sugar as its base. The fats in the heavy cream help emulsify this mixture, although it can be more consistent than egg-based ice cream.
Other ingredients can also replace eggs to stabilize and emulsify ice cream. Salt and Straw Ice Cream in Portland, Oregon, uses xanthan gum, light corn syrup, and dry milk powder in the base of the eggless ice cream, while Jenny’s Splendid Ice Cream base uses cream cheese, light corn syrup, and cornstarch. For eggless chocolate ice cream, make Philadelphia-style Rocky Road Ice Cream, which uses cocoa powder to thicken and soften the ice cream base.

Or try The Social’s way of giving their ice cream bases, all egg-free, thicker and more body. “We mash the mixtures we use, like brownies or sticky butter cake,” Coscona explained, into the base of the ice cream. Mixing ingredients like cake and biscuits into the base gives it “a thicker, creamier, more resonant flavour,” she said.

No churning and dairy-free ice cream? Not a problem!

With so many high-quality plant-based and nut-based dairy alternatives now on the market, making vegan ice cream at home is much easier than it was a decade ago. Coconut milk, almond milk, or cashew milk are the most popular alternatives to getting the rich, creamy taste of ice cream without the dairy. Bourbon salted caramel ice cream uses cashews and coconut milk.

Unbleached ice cream may seem like a recent trend, especially if you spend enough time on Pinterest, but the idea has been around for more than a century. For example, a traditional Italian dessert semifreddo is made by mixing whipped cream with eggs and freezing the mixture to a mousse-like consistency.

Some modern recipes get rid of eggs to get sweetened condensed milk, which has a viscous structure similar to thick, sugared egg yolk, which can be flavored in any way under the sun. For dairy-free ice cream, full cream coconut milk mimics the structure of incredibly heavy cream for a thick, smooth end product.
Homemade lemon ice cream, served with a slice of lemon and lime as an appetizer.

Homemade lemon ice cream, served with a slice of lemon and lime as an appetizer.

Oksana Bratanova / Adobe Stock

from where we start?

With so many options, it’s hard to decide which ice cream flavor to make first. (I’ll go with my all-time favorite: crunchy lemon ice cream.)

Whatever you decide to change, “it’s never going to be bad,” Coskona said. The homemade ice cream experience, she added, “is more about the combination of flavors that will speak to you and resonate with the childlike feel you have.”

Casey Barber food writer, illustrator, and photographer; Author of “Pierogi Love: New Takes on Old-World Comfort Food” and “Classic Snacks: 70 Homemade Versions of Your Favorite Brand Name Sweets”; and site editor Good. food. stories.

Leave a Comment

Your email address will not be published. Required fields are marked *