Ann Reardon

Home Made Ice Cream Recipe without an ice cream machine

homemade ice cream

You can flavour your ice cream by adding different things to the boiling cream – for example a mashed banana, melted dark chocolate, a donut, vanilla beans…it’s up to your imagination. If you would like a fruit syrup based ice cream swap the 150ml of cream for 150 ml of fresh strained juice from the fruit of your choice. This recipe makes a small quantity so you may wish to double it if you want leftovers.

150mL (5.07 fluid ounces) or 1/2 cup plus 1Tbsp and 2tsp (35% fat) cream (or fresh strained juice)
100mL (3.38 fluid ounces) or 1/3 cup plus 1Tbsp milk
1 ripe banana mashed
3 egg yolks or 45g (1.59 ounces)
100g (3.53 ounces) or 1/3 cup plus 2Tbsp caster sugar
50mL (1.69 fluid ounces) or 3Tbsp plus 1tsp extra cream
2g (0.07 ounces) xanthum gum
Boil the cream and milk with whatever you want to flavour it. Leave to cool and sit for a while – taste to check flavour has really infused, then strain through a sieve.
< home made ice cream whisk egg yolks and sugar
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Whisk egg yolks and sugar in a bowl over a pan of boiling water until pale and thick. Take off heat and slowly mix in the flavoured cream milk mixture and extra 50mL (1.69 fluid ounces) cream.

secret to ice cream without ice cream machine

Sprinkle 1g (0.04 ounces) xanthum gum over the surface and whisk in, repeat with the second gram.  The mixture will thicken.  Beat with electric mixers to incorporate air.   Place in a container in the freezer for at least 4 hours to freeze.

The xanthum gum is the secret to not needing an ice cream machine, it is regularly used in commercial ice cream.  Without it the ice cream tends to form crystals of ice which ruin the mouth feel. If you have a machine the constant stirring helps stops these ice crystals forming. But for those of us who have not purchased an ice cream machine this is a much more economical way to achieve a delicious home made ice cream with a beautiful smooth mouth feel.

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

24 Comments View Comments

  1. Hi ann can i just freeze the ice cream mixture until it is a little bit frozen then after that i will put it in a container and mix it and put it back in a container and wait until its frozen

  2. Hi! I have questions to ask hehehe. Is the cream is the heavy cream or the regular cream? And what does extra cream means? What is xanthum gum? And if i dont use the xanthum gum, is it okay?

    • Hi Shelie, Here is a link to explain the different types of cream: https://www.howtocookthat.net/public_html/cream-use/ .
      For Homemade ice-cream without an ice cream machine you need the gum to prevent it freezing to hard to use. If you use an ice cream machine, you can live the Xanthum gum out.

  3. Do I really have to use xanthum gum ?

    • Hi Joana, If you did not use it in the recipe it will freeze solid. If you have an ice cream machine you don’t need to use it.

  4. This website certainly has all of the information I needed about this subject and didn’t know who to ask.

  5. Add a bit of coconut oil. It helps with the viscosity and it will harden when you are done piping or pouring.

    • I think I should have elaborated. After you have warmed up the white chocolate in the microwave using the 30 seconds, 20 seconds, and 10 Seconds until you reach your mixed point; you’ll see that the chocolate tends to harden pretty quickly. I mixed in about a teaspoon at a time of coconut oil to the which chocolate. I piped it on some chocolate covered strawberries and within a few minutes the chocolate hardened and stayed that way in room temperature. Good luck!

  6. Good work on a great blog

  7. Hi ann,
    I was just wondering what is xanthum gum

    Thx,
    Jordan

  8. Many, many, many, many thanks!! It worked perfectly as tasted great – I put it into some ‘koi carp’ shape silicone moulds and drizzled the blueberries through it. Came out great and everybody wanted seconds, will definitely be making more 🙂 Only thing is I forgot to take a photo 🙁

    • So glad it worked out, next time you make it take a photo and upload it in comments so everyone can see, it sounds amazing.

  9. Hi, sorry to be a pain but would the recipe below be right to make a ripple, or do I need to totally leave out the first lot of cream and just use the juice?
    Many thanks
    Tracy

    1. Boil the 150ml cream and 100ml milk with pear juice. Leave to cool and sit for a while – taste to check flavour has really infused.
    2. Heat up a cup of blueberries with a tablespoon of lemon juice and sugar to taste. Cool.
    3. Whisk egg yolks and sugar in a bowl over a pan of boiling water until pale and thick. Take off heat and slowly mix in the flavoured cream milk mixture and extra 50ml cream.
    4. Sprinkle 1g xanthum gum over the surface and whisk in, repeat with the second gram. The mixture will thicken. Beat with electric mixers to incorporate air.
    5. Stir blueberries gently into the ice cream just before freezing
    6. Place in a container in the freezer for at least 4 hours to freeze.

    • Hi Tracy, happy to help – if you are not boiling the cream with anything solid to flavour it – like vanilla pods / ginger / mint leaves/ banana… you will not need to boil it at all. Apart from that it looks perfect.
      For the blueberry ripple you may need to mash or blend half of them (or all of them if you don’t want any whole ones)- raspberries tend to just fall apart as you boil them but blueberries will not.

      • Thank you Ann, very much appreciated for your help. I like trying new things out but sometimes get a bit worried about the process! 🙂

        • Hi Tracy, How did your icecream go?

          • Will let you know tomorrow as not making it until then! Fingers crossed it all goes to plan 🙂

  10. If you were using fruit juice (say raspberry) would you omit the 1 mashed banana and exchange it for a handful of raspberries?

    • Hi Tracy, yes that is correct- leave out the banana and boil the cream with the raspberries to flavour it the strain. You may need a little extra sugar as they are not as sweet. Alternatively you can make a raspberry ripple- use pear juice or other plain coloured juice in icecream. Heat up a cup of raspberries with a tablespoon of lemon juice and sugar to taste. Strain out seeds, cool and stir gently into the ice cream just before freezing.

      • Many thanks, might just have to give the ripple a go!!

  11. Interesting… I haven’t seen an icecream recipe using fruit juice before. Anyhow, I tried this today and it worked well (just stuck with Vanilla). Only question I would have is how you manage to weigh a quantity as small as 1 g? I feel I may have ended up putting a bit too much in.

    • Hi Shaun, My normal kitchen scales do not weigh that small an amount either. I have some jewelry scales that weigh to .1 of a gram that I use (look on ebay). Otherwise if you need to guess then generally there is 5g in a teaspoon – so 1g is not much at all.

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