Home Made Ice Cream

Home Made Ice Cream:

Delicious home made ice cream without using ice cream maker

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Home made ice cream can be made easily without the need of ice cream maker or machine. Ability to control the ice cream ingredients you feed to your family and involving children in this fun process is some of the reason you should consider home made ice cream. Customizing your own ice cream flavors controling the fat content and level of sweetness will enable you to make you own unique and more healthy ice cream. Home made ice cram also allows you to pick from a wide range of types of frozen desserts from creamy to low-fat, rich ice creams, light ice creams, frozen yoghurts, ice milk, gelato, sorbet and granito. Here we will guide you how to make you own home made ice cream without the need of an ice cream maker or machine.

Home made ice cream and commercial ice cream are basically frozen milk with a wonderful refreshing taste and aroma. Sorbet is frozen juice that is extremely refreshing and thirst quenching. Both are made in basically the same manner. To give home made ice cream and sorbet a smooth textures the must be frozen att very low temperature.

Home Made Ice Cream - Freezing Method

Following is the recommended freezing method for home made ice cream.

1. Adjust freezing compartment in your freezer to lowest temperature possible and wait for one or two hours before putting ice cream inside.

2. Cool ice cream in the refrigerator to less than 5 degree Celsius (40 ^o F) and them move it to coolest part of the freezer for 2 to 4 hours.

3. For smoother home made ice cream, take it out half way through the freezing process. Stir it, and place back in the freezer. If you have added fruit chunks or nuts to ice cream, stir only midway to keep the fruit and nuts from sinking to the bottom.

Home Made Ice Cream - Prepartion Method

First step of making home made ice cream involved beating egg yolk and sugar in a stainless steel sauce pan

When mixture turn white, add milk and beat until completely mixed

Bring mixture almost to boil (75 - 80 degree Celcius), and turn of the heat. Do not exceed 80 degree or egg yolks may curdle.

Pour the home made ice cream mixture into wide and shallow flat-bottomed, stainless steel dish. Freeze according to the instruction given earlir.

Home Made Ice Cream - Important Note

The amount of sugar specified in home made ice cream cannot be reduce without affecting the texture of the ice cream and sorbet, thus follow the ingredient strictly.

You should use metal container for freezing home ice cream. Metal container conduct heat better compare to plastic one and will increase the rate of ice cream freezing.

Always used flat bottom dish for freezing and not to fill the dish with layer of liquid higher than 3 cm (2 inches). However ice cream can be stored in plastic container after it had frozen.

If you freeze too much ice cream at one time you may find your home made ice cream with texture that is not as smooth as you would like. To avoid this problem, freeze the ice cream in two batches.

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Ice Cream Recipe Home | Ice Cream Flavor| Ice Cream Ingredient | Ice Cream Maker | Making Ice Cream | Ice Cream Recipes | Sorbet Recipes | Home Make Ice Cream | Low Carb Ice Cream ^{* new}

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