How do I make homemade ice cream?

Making homemade ice cream is incredibly rewarding, and you can do it whether you own an ice cream maker or not. Here are the two most popular methods: the incredibly easy No-Churn method (no equipment needed) and the Classic Custard method (for ice cream makers).

Method 1: Easy No-Churn Ice Cream (No Machine Needed)

This is the simplest way to make ice cream at home. It only requires three ingredients and a hand mixer or whisk. The condensed milk prevents ice crystals from forming, keeping the texture smooth.

Ingredients:

• 2 cups heavy whipping cream (very cold)
• 1 can (14 oz) sweetened condensed milk
• 1 tsp vanilla extract (or other flavorings)

Instructions:

1. Whip the cream: In a large bowl, whip the heavy cream until stiff peaks form.
2. Combine: In a separate bowl, stir the vanilla extract into the sweetened condensed milk.
3. Fold: Gently fold the whipped cream into the condensed milk mixture until fully combined. Try not to deflate the whipped cream.
4. Add mix-ins: Fold in any extras like chocolate chips, crushed cookies, or fruit puree.
5. Freeze: Pour the mixture into a metal loaf pan or an airtight container. Cover tightly and freeze for at least 6 hours, or ideally overnight.

Method 2: Classic Custard Vanilla (Requires Ice Cream Maker)

This method yields a rich, dense, traditional ice cream. The egg yolks create a smooth, premium texture.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 5 large egg yolks
• 1 tsp vanilla extract
• A pinch of salt

Instructions:

1. Heat the dairy: In a saucepan over medium heat, combine the whole milk, 1 cup of the heavy cream, sugar, and salt. Heat until it just begins to simmer (do not boil).
2. Prep the yolks: Whisk the egg yolks in a medium bowl.
3. Temper the eggs: Slowly pour about 1 cup of the hot milk mixture into the egg yolks while whisking constantly. This warms the eggs without scrambling them.
4. Cook the custard: Pour the egg mixture back into the saucepan with the rest of the milk. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon (about 170°F).
5. Chill: Strain the custard through a fine-mesh sieve into a clean bowl. Stir in the remaining 1 cup of heavy cream and the vanilla extract. Cover and chill in the refrigerator until completely cold (at least 4 hours or overnight).
6. Churn: Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions.
7. Harden: Transfer the soft-serve ice cream to an airtight container and freeze for 2 to 4 hours to firm up before scooping.