You can use almost anything to serve ice cream. We love ice cream so much around here that we have collected all sorts of ice cream scoops! Just as you can use many kinds of scoops to serve, there are many ways of making ice cream at home.
The best part of making your own ice cream is that you can choose whatever flavor, whatever consistency and whatever mix. Your uncle who is crazy about bourbon is coming over? Bourbon ice cream it is. Your kids are crazy about peanut butter and banana? You can even make it a chunky mix.
Here are some ways you can make ice cream at home…
Get an Ice Cream Maker
As easy as it is to scoop the ice cream when it is ready and as fun as it is to choose the flavors, making it at home only gets as easy as finding a good ice cream maker.
All you do is whip up the mix and leave the machine to do its thing. There are plenty of models to choose from. I have a very simple and basic one, and it works really well.
If you want to fall deeper down the DIY hole, you can try one of these options, which may be good for picnics and just plain fun in the back yard:
Kick It Around, Ice Cream Maker Ball
No electricity needed. Just head to the back yard. All you have to do is add ice and rock salt in one end of the ball and ice cream mix in the other end. There are lots of different models to choose from so just follow the manufacturers’ directions.
However, as fun as it looks, be warned, ice cream balls are very heavy and hard. In all honesty, a bit challenging for the kids to kick around. We sure have given it a try, once… See below…
In a bag, the old fashioned way…
Making Ice Cream in a Bag
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- Your favorite ice cream mix
- 2 cups ice
- 1/4 cup rock salt also known as ice cream salt
- A 1-quart very sturdy plastic ziplock bag
- A 1-gallon very sturdy plastic ziplock bag
- Pour your ice cream mix into the quart-sized plastic bag and shake. Then place the ice along with the rock salt in the gallon-sized bag and shake. Place the quart bag into the gallon bag. Wrap the gallon bag in a large towel and massage the bags, roll back and fourth across the top of your counter or a somewhat flat surface, or have the kids shake them up with a friend, until the ice cream thickens — a good 20 minutes. Don’t go wild on the massaging, rolling or shaking, because you don’t want either of the plastic bags to break.
9comments inIce Cream Makers
I would have liked you to give your ice cream recipe fo the amount needed for this method. Ice cream recipes I have are for a gallon. Having the recipe with the description of the method would have been helpful.
No problem Sally, here is one of the many ice cream recipes I have here on the site http://patijinich.com/pati_2020/rose-petal-marshmallow-mango-and-pistachio-ice-cream/ this post was more to talk about the method than the actual ice cream, but you are right 😉
I can only find recipes for ice-cream base that use tons of sugar. Is there a really old recipe that does not use sugar, or at least the refined versions commonly used.
Oh give this recipe a try, Ken: http://patijinich.com/pati_2020/rose-petal-marshmallow-mango-and-pistachio-ice-cream/
Thank you, Pati!
Pati, please share the leche quemada recipe…..pretty pleeeze!
Here you go Christee 🙂 http://patijinich.com/pati_2020/recipe/burnt-milk-ice-cream-with-animal-crackers/
I love your show and your innovative (at least for me) cooking style. Everything is so fresh and interesting and the presentations are wonderful!
Thank you, Joyce!