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How to make homemade ice-cream
The temperatures are rising, the days are getting longer, the holidays are approaching - no doubt, summer is just around the corner. And summer means … ice cream and sorbets.
To the delight of gourmets. But how do you make homemade ice cream? And how do you make sorbet or ice cream without an ice cream maker? Don't panic, we share all our tips with you in this article. Also discover our best homemade ice cream recipes. And have you thought of toppings? They make every ice cream treat even more delicious and unforgettable.
How do you make ice cream without an ice cream maker
Would you like to prepare homemade ice cream but don't have an ice cream or sorbet machine? Although using a machine is recommended, it can be done without. Here are the tips from us and the École Gourmet Valrhona for making ice cream and sorbets at home too
The École Gourmet method for successful ice cream
Who says you can't make ice cream without an ice cream maker?
Of course, production with a machine is easier, but it can also be done without it. And that's what the École Gourmet Valrhona says!
Here are the steps to make homemade ice cream without an ice cream maker:
- Freeze the mixture in flattened freezer bags
- Wait until the mixture is frozen and hard
- Chop into chunky pieces
- Mix
- Pour the mixture into an ice bucket
- Store in the freezer.
- And done!
What to do so that the homemade ice cream does not get hard?
First of all, you have to understand why ice cream or sorbet gets hard. The main reason is that the water freezes faster than the other ingredients it contains. The water forms crystals that combine and harden the ice cream or sorbet. Therefore, other ingredients are also important:
Ingredients with fat: cream, milk, egg yolk
Ingredients with dry matter: milk powder, sugar, glucose
These act like stabilizers that dam the water. In this way they prevent the formation of crystals that are too large. The result: a nice, creamy texture for your ice cream.
How long can homemade ice cream be kept?
Unlike industrial ice cream, homemade ice cream contains no preservatives. It must therefore be consumed within a few days of preparation.
If the ice is stored in the freezer, a suitable container with a lid should be used.
It is best to eat the ice cream immediately after making it - then the texture is ideal.
Our recipes for homemade ice cream
Now that you know the ice cream and sorbet tips, it's time to put them into practice. Discover our delicious homemade ice cream recipes. Chocolate, vanilla or fruit ice cream: there is something for everyone.
Homemade Chocolate Ice Cream:
- Chocolate Magnum
- Easy Homemade Vanilla Ice Cream
- Ice-cold caramel pleasure
- Nyangbo Stracciatella Dome
If you want to add a chocolatey touch to an ice cream dessert, you've come to the right place.
Dark chocolate shavings can also be used in other ways. They're delicious as a topping, but have you ever used them in ice cream? Just add them to your homemade vanilla ice cream for a stracciatella effect!
You are now ready to make your own summer ice cream desserts. We hope you enjoy the tasting!