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Homemade ice cream

Author
Cookinero 8 Apr 2025
5690
Homemade ice cream

Ice cream recipes in ancient times looked completely different. In China, for example, ice cream was snow and ice mixed with orange slices, lemons and pomegranate seeds. Today, the recipe seems incredibly primitive, but in those distant times it was kept in the strictest confidence. There were also much more non-standard ice cream options. For example, Eskimo ice cream included berries, meat and lard. But this is too extreme, so our recipe only includes the classics.

How to cook Homemade ice cream

Step 1

Homemade ice cream

Combine the yolks with the cream and beat with a blender until smooth.

Step 2

Homemade ice cream

Heat the resulting mixture to 80°C over low heat. Then remove from heat and dissolve both types of sugar in it. Pour the mixture into molds.

Step 3

Homemade ice cream

Place the molds in the freezer for 6 hours, stirring the mixture every hour until smooth.

Step 4

Serve ice cream with your favorite toppings or berries.

Homemade ice cream - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute the cream with coconut cream or a plant-based heavy cream alternative for a dairy-free version. The texture may vary slightly, but it will still be creamy and delicious.
Homemade ice cream can be stored in an airtight container in the freezer for up to 2 weeks. For best texture, cover the surface with parchment paper to prevent ice crystals.
Absolutely! Skip the yolks and use 2 tablespoons of cornstarch mixed with a little milk or cream substitute to thicken the mixture instead. Heat until slightly thickened before freezing.
Stirring the mixture every hour during the first few hours of freezing helps break up ice crystals. Adding 1-2 teaspoons of vodka or alcohol (optional) can also lower the freezing point for a smoother texture.
Yes! Substitute sugar with a low-carb sweetener like erythritol or monk fruit sweetener in the same quantity. Note that texture may be slightly different.
Try crushed cookies, caramelized nuts, fresh berries, chocolate shavings, or a drizzle of honey or salted caramel for extra flavor and texture.
Yes, but ensure your molds or container have enough space. Stirring may take longer, so extend freezing time by 1-2 hours if needed.
Heating ensures the sugar dissolves completely and pasteurizes the eggs for safety. Use a thermometer to avoid overcooking, which can curdle the mixture.
Let it sit at room temperature for 5-10 minutes before scooping. For future batches, adding 1 tablespoon of glycerin or corn syrup can improve softness.

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