3 Easy Ways to Make Ice Cream at Home
July is National Ice Cream Month. This designation began in 1984 when Senator Walter Dee Huddleston of Kentucky introduced a resolution to proclaim July National Ice Cream Month and the 15th of that month National Ice Cream Day. Ronald Reagan signed the bill into law the same year, and the rest is history! The only change is that National Ice Cream Day is now celebrated on the third Sunday in July.
How to celebrate? Enjoy ice cream, and better yet enjoy it by making your own with friends, family, or pets! We found 3 easy ways to make ice cream at home and have shared each below from easy to easiest. One more thing… don’t forget the toppings.
Hand-cranked is best done with multiple people because eventually your arm will give out. If you don’t have a hand-cranked machine you can buy them at various kitchen supply stores. This recipe yields about 2 pints.
- ¾ cup sugar
- Pinch of salt
- 6 egg yolks
- 2 cups heavy cream
- 2 vanilla beans, split and seeds scraped
- 1 ½ cups whole milk
- In a medium heatproof bowl, whisk to combine the sugar, salt, yolks, and vanilla seeds until completely smooth.
- Heat a large saucepan over medium-high heat, combine the cream and milk and cook until small bubbles start to form around the edges of the pan.
- Slowly drizzle the sugar, salt, yolks, and vanilla mixture into the hot cream mixture, whisking constantly. Reduce the heat to medium-low and cook, stirring constantly, until thickened and the mixture coats the back of a spoon. (About 5 to 7 minutes.)
- Remove from the heat and strain into a large bowl. Place the bowl in an ice bath and cool the ice cream mix, stirring occasionally. Store in the refrigerator and cool before churning.
- Prepare your hand-crank and before you start churning add more flavorings to the ice cream mix (fruit, nuts, syrups).
- Crank away! Crank until your desired consistency then serve or freeze.
In-a-bag ice cream is a fun experiment for kids and produces a tasty result. You will need zip lock bags, a package of large sized and a package of small sized. The recipe is for a single serving, and each needs 1 large zip lock bag and 1 small zip lock bag.
- 1 cup half and half or whole milk
- 1.5 tsp. vanilla extract
- 1 tbsp. sugar
- ¼ cup salt
- Pour half and half or whole milk into the small zip lock bag.
- Add vanilla and sugar to the small bag.
- Seal the small bag firmly and remove excess air.
- Fill the large zip lock bag halfway with ice and add salt.
- Place the small bag inside of the larger bag and fill to the top with ice.
- Play a game of catch with the bag until your desired consistency and enjoy with toppings.
The simplest recipe is a no-churn ice cream, which doesn't require any fancy equipment. All you need is 2 mixing bowls, a spatula, a whisk, and a can opener.
- 14 ounces sweetened condensed milk
- 2 tsp. vanilla extract
- 2 cups heavy whipping cream
- Combine the sweetened condensed milk and vanilla in a large, chilled bowl.
- In a separate chilled bowl whip heavy whipping cream.
- Gently fold whipped cream into sweetened condensed milk and vanilla. (Add other mix-ins now.)
- Cover and freeze for 4 hours or overnight.
Share this post on social media and a picture of your own ice cream creation and tag us! Or you can send us a message here, Happy National Ice Cream Month!