Hi peeps, in response to a question posted on Florriemaire, Here’s how to make your own ice cream when you haven’t got a machine to do all the hard churning work for you. Actually, there’s no real hard word involved just a little patience!!
OK, these steps start at the point where the custard (ice cream mixture) has already been made. If the ice cream is going to have bits in it, like honeycomb pieces or apples, then I chill these and add them to the mix later. You’ll see.
The ice cream shown here is apple, I’ll post the recipe for you.
Make sure the custard is cold, straight from the fridge.
Pour into a container so that the custard is about 1 1/2 inches deep. Pop it into the coldest part of the freezer for between 1 – 1 1/2 hours.
Check after an hour as you don’t want it to over freeze without beating it, and all freezers freeze differently.
Ok, now you need to beat it to evenly distribute the ice crystals. Three ways you can do this;
1) Use a fork. scrape the frozen bits and then mix through the slushy parts.
2) Use a hand held mixer to beat it to get a uniform slush. You can do this in the container!! Less washing up.
3) Process in a food processor and quickly return to the container. You do run the risk of melting it some what.
Repeat this twice more, at intervals of 45mins to 1 1/4 hours.
If you forget about your ice cream and it has frozen into a solid block, put it into the fridge for half and hour, check it, mix it and return to the freezer and pick up where you left off.
Almost ready to eat I promise. Stir through any solid bits you’re adding and put back into the freezer for 10-15 minutes. NOW you can indulge your taste buds.
The ice cream might be a bit denser in texture than if it were chured, but it won’t taste any different.