What’s Cooking? | Machine-less Homemade Ice Cream

On this episode of  “What’s Cooking?” Chef Merry makes homemade ice cream (without a machine)! This is something that can be made with or without an ice cream maker, but ends up a delicious summer treat either way. You can even add in chocolate chips or some other tasty bits if you wish!

Without a machine this does take some time, but most of the time is spent waiting for the next step. If you have a machine you just don’t need to do the most time-consuming part (we tell you when in the recipe below).

If you’re around the house for an afternoon you can start the base the night before & tend to it the next day then relax with a nice bowl of homemade ice cream that night.

INGREDIENTS

• 4 egg yolks
• 1/2 cup of sugar
• 1 cup of whole milk
• 1 cup of heavy cream
• 2 teaspoons of vanilla

NOTE: These amounts make 1 quart of ice cream. Double the amounts for 2-quarts or multiply to make 1 gallon.

INSTRUCTIONS

1. Whisk the egg yolks & sugar in a bowl until they are well combined & a light yellow color.
2. Heat the milk in a saucepan over medium-low heat until it just begins to simmer. You should begin to see a little bit of steam. DO NOT STIR.
3. Gradually add milk to the sugar/egg mixture, stirring constantly. Pour back into the saucepan & put it back on the heat until it reaches 165˚. Stir constantly, & don’t let it get to a boil.
4. Once it has cooled a little, pour into an airtight container & store in the fridge overnight (or until it reaches 65˚.
5. When properly chilled, stir in the heavy cream & vanilla. Pour into a chilled metal ban, whisk, & put into the freezer.
   • If you have an ice cream maker then instead of putting it in a pan put it in a machine, follow those instructions, & ignore the next step.
6. After 30 minutes take out to whisk, breaking up all the clumps that form. Do this until you can’t whisk anymore, about 4-5 times, then let it freeze solid for at least 2-3 hours.
7. Serve in a bowl with (or without) your favorite toppings.