Homemade ice cream can be made in two styles: French or custard and Philadelphia or New York. An ice cream maker is the most reliable equipment, but improvising with an airtight container and larger container is possible. Numerous recipes are available, and flavors can be modified by adding spices and inclusions.
There are several ways to make homemade ice cream, depending on the equipment available and the desired texture and flavor of your ice cream. Basically, there are two styles of ice cream: French or custard and Philadelphia or New York. French-style ice cream is made with a custard base that needs to be cooked before ice cream production can begin, and produces a very rich and creamy final product. New York-style ice cream is made with fewer ingredients and has a lighter, more delicate flavor; it’s also quicker to prepare, as no cooking is required.
When ice cream is made, the ice cream base is churned out in a sealed container while slowly frozen from the outside. Churning incorporates air into the base as you mix it, which slowly freezes the base to create the familiar thick texture of ice cream. Mistakes in this process can create gritty ice cream, ice cream with chunks of ice, or ice cream that is too soft and melts easily. Ice cream is typically made with ice and coarse salt so that the freezing temperature of the ice is lowered, making the ice cream colder.
Making homemade ice cream will require some equipment for the freezing process. Many people like to use an ice cream maker, a machine that consists of a container with enclosed churning scoops that can be inserted into a larger container filled with ice and rock salt. The ice cream base is poured into the smaller container, which is then sealed and placed into the larger container, then the ice cream maker is churned out, either by hand or with a machine. This method tends to be the most reliable, although people should be aware that hand churning can get taxing as the ice cream begins to thicken.
However, you don’t need an ice cream maker for homemade ice cream. You can improvise your own, as long as you have an airtight container and a larger container to put it in. Two cans of coffee of various sizes, for example, may be ideal. In this case, the ice cream base is placed in the small container and sealed before being packed into the larger container with ice and rock salt, then the container can be rolled on the floor until the ice cream hardens. Some companies sell scoops of ice cream, which work on the same principle.
Numerous recipes for homemade ice cream are available on the Internet. In addition to cream ice cream bases, creme anglaise also works very well for homemade ice creams. The flavor can be modified by adding spices and flavorings, and cooks can also add inclusions such as chocolate chips or fruit to their ice cream. For Philadelphia-style ice cream, equal parts cream, milk, and sugar should be used as the ice cream base.
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