Vanilla ice cream is a perfect base for many desserts and ice cream sundae. Making ice cream in a household freezer is an art and a science. There are thousands of microscopic ice crystals in a single scoop of ice cream laid in a network of air, sugar, and fat molecules. This one is by far the creamiest, softest vanilla ice cream that you can make at your home without an ice cream machine. No ice cream maker? No issue! Our Galaxy Gas Whipped Cream Dispenser will aerate the cream perfectly not to become dense when frozen. Once you try it, you will not buy the expensive, commercial ice cream for your family. Making ice cream at home gives you authority over your ingredients. You know that you are using the best quality ingredients, and you can completely skip artificial flavorings and colorants. You can control the amount of sugar you add, and homemade ice cream will provide good nutrition to children and adults.
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Level |
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Cook time |
15 Minutes |
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Preparation |
30 Minutes |
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Yield |
4-6 Servings |
Apparatus:
⦁ Whipped Cream Canister
⦁ Whipped Cream Charger
- Castor sugar – 1 cup
- Icing sugar – ¼ cup
- A pinch of salt
- Whole milk – 3 cups
- Heavy cream – 2 cups
- Egg yolks – 4
- Egg whites – 3
- Vanilla bean – 1 (or vanilla extract)
- Take a large bowl and whip the egg whites and egg yolks in it.
- Add castor sugar and salt. Continue to whisk till the sugar dissolves and the mixture becomes glossy and frothy.
- In a separate bowl, mix the heavy cream with icing sugar.
- Pour the heavy cream in the Galaxy Gas Whipped Cream Dispenser.
- Charge with one Galaxy Gas Whipped Cream Charger and shake well to infuse the nitrous into the ingredients. Place in the refrigerator.
- Split the vanilla bean and remove its seeds with a sharp knife.
- Take a large saucepan and pour milk into it.
- Add the vanilla pod and its seeds. Let the milk simmer on medium-low heat until the milk thickens.
- Check the consistency of milk by dipping a spoon. When the milk starts coating the back of a spoon, it is ready.
- Remove from heat and let it cool completely.
- Place it in the refrigerator for a couple of hours.
- Pour all the milk in a large bowl through a sieve and dispense the cream from the whipped cream dispenser.
- Fold the cream gently in the milk and pour all the ice cream mix in an air-tight, freezer-safe container.
- Place in the freezer for three hours. Whip after every hour so that the mixture becomes smooth and creamy.
- Give three to six hours more so that the ice cream is completely frozen.
What variations can you make in this recipe?
This is a basic ice cream recipe that you can modify by experimenting with various ingredients;
- Fruit Purees: Add any fresh or frozen fruit purees or fruit chunks such as strawberries, pineapple, or mango for a burst of fresh flavors.
- Dried Fruits and Nuts: Add chopped or grinded dry fruits and nuts such as cashews, figs, almonds, or pistachios for decadent ice cream.
- Special ingredients: Add caramel, coffee, or cocoa powder and enjoy special flavors.
Freezer Ice creams – The large ice crystals are the real culprit:
Most people feel that commercial ice creams are far creamier than homemade ones. Large ice crystals develop when the ice cream mixture freezes slowly. This problem is even greater if you make ice cream in a freezer instead of an ice cream machine. It is necessary to induce rapid freezing to produce smaller crystals in the ice cream mixture for mouth-melting ice cream.
Can you make soft ice cream without eggs?
Eggs serve as a stabilizer in the ice cream mixture and contribute a velvety richness to it. You will find many recipes that do not include eggs, but you may need to add some artificial stabilizers to your ice cream. In that case, you do not need to cook the ice cream mixture.
How do you make ice cream smooth?
If you want silky, smooth ice cream without using an ice cream machine, you should never skip beating. Though it may seem an arduous task, the results are worth the effort.
Can you use milk instead of heavy cream?
Using milk instead of heavy cream will alter the consistency and texture. The greater the milk fat content in an ice cream mix, the richer, creamier, and luxurious the ice cream becomes after freezing. Heavy cream also keeps it stabilized. So we can say that using milk instead of cream will not give the desired results. The ice cream will form noticeable crystals, and you will get an icy product.
What can I do to prevent my ice cream from becoming icy?
If you leave the ice cream in the freezer for too long, it will become icy. It is better to store the homemade ice cream in a shallow dish with an airtight lid. You should always cover the ice cream surface with plastic wrap to prevent excessive crystal formation.
Pair your homemade ice cream with our Nitrous Infused Rich Chocolate Cake for the dessert combination of a lifetime!
