Make ice cream at home
Cream, sugar and a freezer. Start with a no-churn ice cream you whip and freeze in a loaf pan, then shake a single scoop in a bag of ice. Here's the video that hooks everyone, and everything you need for your first batch.
Space neededA counter and a freezer
First projectNo-churn vanilla in a loaf pan
Skill levelBeginner-friendly
Good forSummer, kids, any age
The video that hooks everyone
Homemade ice cream without a machine, in about five minutes
A glass dish of soft vanilla ice cream next to the zip-top bag it was made in, with no ice cream machine. Press play and see why it hooks people.
Is this your video? Claim your page and share in the sales
Tool list
What you need to start
Everything you need for your first project, and nothing you don't. A hand mixer, a loaf pan and some zip-top bags make every recipe here. The machine can wait.
Starter kit
01Hand mixerWhips cream to stiff peaks in a few minutes. A whisk works with patience.
02Large metal bowlChills fast, so cream whips better.
03Rubber spatulaFolds gently without knocking out the air.
04Metal loaf panFreezes ice cream quickly and evenly.
05Zip-top bags, quart and gallonFor the shake-a-bag method from the video.
06Rock salt or kosher saltMixed with ice, it makes the ice much colder.
07Instant-read thermometerFor the cooked custard base in project 3.
08Fine-mesh strainerCatches any cooked bits from a custard.
09Thick gloves or a towelSalted ice is cold enough to hurt bare hands.
The manual tells you what to look for when you buy each one.
- 1Under-whipping the creamSoft cream makes icy, dense ice cream. Whip until the peaks stand straight up when you lift the beaters.
- 2Stirring instead of foldingStirring knocks the air out. Fold gently, just until the streaks disappear.
- 3Using raw eggsNever put raw eggs in ice cream. Use no-egg recipes, or cook a custard base to at least 160°F.
