Faith is the Editor-in-Chief of Kitchn, and the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters. Show
Follow updated May 2, 2019 Jump to recipe Page URL Comments We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. (Image credit: Joe Lingeman) If you’ve never made ice cream at home but want to give it a try, start here. This is a tutorial for making plain vanilla ice cream, from start to finish, showing you your options for recipes and churning methods along the way. And here’s the real secret: When you make vanilla ice cream at home, with good milk and cream, and real vanilla bean, it’s anything but plain! (Image credit: Joe Lingeman) Making ice cream is really a fairly simple process. It can feel complicated because people get very passionate about it and add little tricks and steps to make a better end product, and there are a lot of options when it comes to recipes, tools, and methods. Here is a very basic, very simple, nearly foolproof recipe for making ice cream. Instead of the traditional egg custard base, it uses cornstarch and a few tablespoons of cream cheese to thicken the base. It’s not enough that you taste the cream cheese, but just enough to give the ice cream a creamy, silky mouthfeel. (Image credit: Joe Lingeman) More Options for Basic Ice CreamThe “ice cream base” is the creamy, liquid stuff that becomes ice cream after freezing. Making a cooked ice cream base is essentially identical to making homemade pudding or custard. In this recipe I show you the Jeni’s method, but here’s an overview of your basic options, since this isn’t the only way to do it.
(Image credit: Joe Lingeman) Ice Cream Churning & Freezing Options
Additional Tips and Advice on Making Ice Cream:
1 / 7 Make the cornstarch slurry: Place a 1/4 cup of the milk and cornstarch in a small bowl and whisk until the cornstarch is fully dissolved. You can reach into the bowl and rub out any lumps between your fingertips if you want to be really sure. (Image credit: Joe Lingeman) Comments 4 Ratings How To Make Ice Cream Without EggsPrint Recipe YieldMakes 1 quart Show Nutrition
Per serving, based on 8 servings. (% daily value)
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Recipe NotesStorage: The ice cream can be stored in the freezer for up to 2 months. Keep the plastic wrap or waxed paper pressed against the surface at all times to keep ice crystals from forming. What can I use instead of eggs for ice cream?Here is a very basic, very simple, nearly foolproof recipe for making ice cream. Instead of the traditional egg custard base, it uses cornstarch and a few tablespoons of cream cheese to thicken the base. It's not enough that you taste the cream cheese, but just enough to give the ice cream a creamy, silky mouthfeel.
Is homemade ice cream better with or without eggs?You can make tasty ice cream without them, but there's a reason that almost every recipe published in the last 50 years calls for them. Here's why: After water, egg yolks are mostly fat and protein. Fat, which freezes differently and less hard than water, makes ice cream soft and creamy.
Why do you add eggs to homemade ice cream?Eggs are used in ice cream to add a rich flavor and color, in- hibit ice crystallization, and also to help stabilize or emulsify the fat and liquid so the resulting product is smooth and creamy.
Can you use milk instead of cream in ice cream maker?Don't worry too much if you don't have whole milk or heavy cream. Nearly any milk will work, and you can substitute half-and-half for the cream. Ideally you want ingredients with a high fat content because these will create a creamy texture when cooled.
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