- Chill the milk in the fridge overnight. …
- Pour into a large mixing bowl.
- Whip until fluffy, about 40 seconds.
- Add the powdered sugar, slowly pouring into the bowl and whip until combined.
- You can add your vanilla extract ( 2 teaspoons will do ) at this point and whip until combined.
With the help of my video and step-by-step instructions, you can learn how to make the perfect ice cream at home. Here are five methods for making ice cream that will give you a creamy and delectable no-ice treat. Make it using a blender, ice cream maker, stand mixer, hand or stand mixer, mason jar, plastic bag, and kitchen aid attachment. Because it requires a lot of work to make, ice cream has a long history of being a luxury treat. There are a lot of different ways to make ice cream today, some of which are simpler than others.
People of all ages have loved ice cream ever since it was first served to the general public in a French café in Paris in 1660. It was once a luxury enjoyed only by the aristocracy, but after the industrialization of dairy farming and the development of new storage, pasteurization, and insulation technologies by the middle of the 1800s, its popularity quickly spread in the United States.
It reminds us of decadent desserts and innocent childhood pleasures, becoming both a vice and a virtue. However, what if the ice cream truck doesn’t come to you, or if you simply want to stay away from the harmful preservatives and additives found in store-bought goods?
You’re in luck if you’re craving something cold and sweet on a hot day. Using these techniques, you can easily make your own at home. The best part is that you get to choose everything that goes inside of it, from the base custard to the flavors and fillings to the toppings!
3 steps to make 2-ingredient ice cream
The four phases are created and balanced when making ice cream. Frequently, you would employ a variety of components and procedures to do so. We only use 2 ingredients and 3 straightforward steps to make this 2-ingredient ice cream. So, we have to be efficient! But how?.
Making ice cream involves adding air to a liquid, which results in the creation of a foam. By vigorously whisking the liquid, you can incorporate air; the air will become trapped within. However, foams are notoriously unstable. The air wants to escape from the foam. Therefore, you must devise a method to ensure that the ice cream cannot lose its air.
Traditionally, adding air to the ice cream mixture as it freezes is done when using an ice cream maker. The mixture will initially be fluid enough to incorporate fresh air. While cooling down the mixture turns solid. As a result, adding more air becomes more difficult, but the air that has already been added cannot escape.
Using a different technique, we whip the cream in this 2-ingredient ice cream because cream with a high fat content is good at retaining air. The whipped-in air bubbles are stabilized by the fat globules in the cream. Whippet won’t stay stable for very long; after a few hours, it will have significantly collapsed. However, we only need it to be stable for long enough to make the mixture for this recipe. Once frozen, the increased firmness will stabilize the air bubbles!.
Using cream should not be heated or boiled, with the exception of carefully monitored pasteurization processes. Additional heating of the cream destabilizes the cream. Whipping the cream without it turning into butter is very difficult.
All that’s left to do is combine the sweetened condensed milk with the cream after adding the air. It’s important to mix carefully. All of the air bubbles you produced in the first step should remain intact.
Making sweetened condensed milk requires boiling milk to remove the water, then adding a lot of sugar. Although it is a thick liquid, it is still fluid enough to be mixed into whipped cream with ease.
It’s critical to select the cream to sweetened condensed milk ratio correctly. A very sweet ice cream will result from using too much sugar. Too little will make the ice cream bland and hard.
In ‘regular’ ice cream recipes you have to dissolve sugar. Additionally, you would have to make a custard (either with or without eggs) to thicken the mixture of sugar and milk. You can omit both of these steps if you use sweetened condensed milk.
By incorporating pieces of cookies, you can transform your two-ingredient ice cream into a three-ingredient dish. Since cookies don’t dissolve, they aren’t included in the ice cream base. Instead, they supplement your other 4 phases with a separate “cookie phase”. This enhances flavor and gives the cookies a little more crunch, but it also makes them softer because of water migration. 3-ingredient ice cream, made with cookie pieces.
Now that the difficult work is done, all that is left to do is to freeze the ice cream. Ideally you freeze it down to at least -18°C (0°F). Some of the water in the freezer turns into ice crystals, but the remaining portion will remain a liquid sugar solution. The low temperatures also solidify the fats, e. g. those in cream. This stabilizes your ice cream. It ensures that the air you incorporated doesn’t get lost.
It is best to freeze ice cream as quickly as possible to produce a smooth, less grainy end product. Manufacturers have special equipment to do so. Some ice cream shops use liquid nitrogen to quickly freeze their products. At home, making sure your freezer is in good working order and freezing multiple smaller batches as opposed to one large one can help.
Instead of a few large ice crystals, more small ones are produced when the ice freezes more quickly. A lot of small crystals give a smoother experience.
Two Ingredients: Whipped Cream and Sweetened Condensed Milk
A can of sweetened condensed milk (not to be confused with evaporated milk) and a few cups of heavy cream are all that are required to make this ice cream. Sweet ice cream bliss is yours after whipping the cream, incorporating it with the sweetened condensed milk, and freezing it for a few hours. You could argue that sweetened condensed milk contains two ingredients (milk and sugar), but in my kitchen, if I only need to add one thing to a bowl, that counts as one ingredient.
French Style vs. Philadelphia Style Ice Cream
Without even realizing it, you’ve probably tried the two most well-known varieties of ice cream given its popularity as a frozen sweet treat. French style and Philadelphia style ice cream are the two most popular varieties.
Emanuel Segur, a Frenchman, popularized French-style ice cream in the United States for the first time soon after the American Revolution. It’s also arguably the most well-known and intricate variety of ice cream. The addition of eggs is what makes this decadent treat so irresistible (and so French).
All American ice creams must contain at least 10% milkfat, sweeteners, and overrun (air added to the ice cream), but French-style ice creams also need to contain at least 1 of these ingredients. 4% egg yolk solids according to law.
The egg yolks are full of fat and protein. Fat keeps the ice cream rich and creamy because it freezes differently from water. Egg protein also aids in preventing the growth of sizable ice crystals, resulting in a smooth, reliable product. Because they are less subject to the thaw and freeze cycle, which can affect ice cream’s texture, egg yolks help the ice cream melt more slowly and last longer in the freezer. It continues to be a favorite among fans of ice cream as a result.
What distinguishes Philadelphia-style ice cream from other types, then?
Philadelphia-style ice cream, unlike French-style ice cream, only contains cream and sweeteners, not eggs. As a result, a lighter, more delicate dessert is produced that may also be less expensive and labor-intensive. It works best with milder flavors like vanilla or fruit-flavored ice creams that would typically be overwhelmed by an eggy custard.
Both of the ice cream recipes I share in the step-by-step photos can be made without an ice cream maker. I use a electric hand mixer here. If you don’t have a mixer, scroll down to learn about other ice cream-making options. These Philadelphia-style recipes are both egg-free, so if you have a problem with raw egg yolks or egg allergies, don’t worry.
I only use three ingredients in the first recipe: heavy cream, condensed milk, and vanilla extract. If you’ve never made homemade ice cream before, this is the simplest recipe and the best one to try. The best cream to use to make this ice cream has a fat content of 36% to 40%.
If you don’t have heavy whipping cream, the second recipe still turns out well. I make an egg-free custard with cornstarch and sugar. Although cornstarch may seem like an odd addition, it stabilizes the ice cream and keeps ice crystals from forming. This results in ice cream that is velvety and flavorless due to the absence of starch.
How do you turn ice cream into whipped cream?
Put a few ice cream scoops in a small mixing bowl. About 1.5 cups of whipped cream can be made from one cup of ice cream. When you can stir it easily but it still has some thickness, let it thaw. until it is smooth and forms stiff peaks, beat on medium-high.
Can ice cream be made into whipped cream?
Well, you don’t get whipped cream that tastes like superpower ice cream. However, you do receive a creamy, icy treat that has a consistency similar to that of a thick milkshake. So even though you won’t receive whipped cream, you will still receive something delicious as compensation.
How do you make ice cream soft and fluffy?
Gelatin, commercial stabilizers, corn syrup, honey, sugar, and corn syrup can all help your ice cream maintain a softer consistency. Additionally, ice cream retains its softness when kept in shallow containers as opposed to deep tubs. To prevent ice crystals from forming, cover the ice cream’s surface with plastic wrap.
What is whipped ice cream made of?
Homemade Ice Cream with Just Two Ingredients Heavy whipping cream and sweetened condensed milk are all that are needed to make my simple homemade ice cream recipe.