How to Make Ice Cream Without a Machine (Finally)

photo credit :Ditte Isager

and written by: Rochelle Bilow

Nothing beats a bowl of sweet, smooth ice cream—well, except maybe a cone of it. When we can’t make it to one of our favorite ice cream parlors, we’re big fans of homemade ice cream. While you will achieve the best, most consistently creamy results—without an icy or granular texture—if you use an ice cream machine, we understand that not everyone has the budget or room for yet another appliance. Happily, we’ve got a few tips for making ice cream at home without an ice cream maker. Way cool.
     Whip and Fold       
To achieve a creamy, silky consistency without the ice cream maker, you only need two inexpensive kitchen tools: a whisk and a rubber spatula. The secret to ice cream’s rich consistency is a custard base, made from gently cooked sugar, egg yolks, and cream. Traditionally, it’s then churned in an ice cream maker until it thickens and freezes. Here’s how to game the system:

Prepare the custard per usual by slowly adding hot cream into the egg yolk-sugar base. Work slowly and add it in a steady stream, so the cream doesn’t scramble the eggs. Then, whip an additional three-quarters of a cup of cream (depending on the size of the recipe, of course). Add any mix-ins—sauce, swirls, chocolate chunks, berries, etc.—and then gently fold in the whipped “raw” cream to the custard base. Use a bowl large enough to accommodate the volume for the airy whipped cream, and allow the custard to cool slightly before mixing in the whipped cream, or the heat will deflate the whipped cream. Freeze in a plastic-lined loaf pan for at least six hours. Want to make the Raspberry Ice Cream pictured at the top of the page? Complete machine-less instructions, right this way.

Crack a Can of Condensed Milk
Remember when we said that a custard is required for a creamy, thick consistency? Well, not quite. You can make things even easier on yourself by skipping the custard completely and swapping it out for a can of sweetened condensed milk. The condensed milk’s texture is a dead-ringer for custard. Combine it with whipped cream as instructed above, freeze, and dig in.

Banana and Blueberry “Ice Cream”. Photo: Yossy Arefi

Grab Some Bananas
Okay, so cream-less ice cream isn’t technically ice cream, but magical things happen when you combine ripe bananas with fresh, seasonal fruit.This recipe for Banana and Blueberry “Ice Cream” is proof. The inherent creamy, smooth texture of the bananas is a dead-ringer for frozen custard—plus, they’re naturally sweet. For the best results, use bananas that are very ripe (even verging on squishy and brown; think specimens that you’d typically use for banana bread).

A drizzle of simple syrup or other liquid sweetener, like honey or agave, would be great, but taste the “ice cream” before adding it in: When the fruit is ripe and juicy, it often adds all the sweetness you need. Avoid granulated sugar, which won’t combine fully with the frozen fruit, and will impart a gritty texture. Other combinations to try with your frozen banana base:

Strawberries + Raspberries + Finely Chopped Ginger

Pitted Cherries + Black Pepper (just a little!)

Blueberries + Peanut Butter + Chocolate Chips + Caramel Swirl (purée the fruit, then add PB, chips, and caramel in with a spatula)

Incorporate Some Air
Proper ice cream is light and dreamy, and made voluminous with whipped air—it shouldn’t be too dense. So keep this in mind when making summer’s best frozen treat: Your goal is to incorporate air. This can be achieved through traditional churning (with a traditional machine), whipping (whisks at the ready), or puréeing (banana food processor magic). If your hacked (i.e.: machine-less) homemade ice cream seems too thick or leaden, let it sit at room temperature just long enough for it to be malleable, then fold in super cold whipped cream, strained plain yogurt, mascarpone cheese, or crème fraîche. And when all else fails, douse it in chocolate syrup and top with rainbow sprinkles. After all: Isn’t itreally all about the toppings?
Note:please read the instructions carefully.

source: http://www.bonappetit.com/test-kitchen/cooking-tips/article/non-machine-ice-cream

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