Two Ways To Make Ice Cream At Home For Your Ice Cream Shop

Two Ways To Make Ice Cream At Home For Your Ice Cream Shop

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Making ice cream in the comfort of your own home, either for personal consumption or sale, is a delightful and satisfying experience. However, one wrong move might result in an awful and unsellable ice cream. I’ve got your back!

One way to make ice cream at home is by doing the general method which includes making a base, churning it, and freezing it until firm. The second is by using a food processor. 

In this post, I’ll mainly discuss the steps of creating homemade ice cream using two different ways. Keep reading as I will also explain how to make ice cream without using a machine and other options. 

The General Method 

Two Ways To Make Ice Cream At Home For Your Ice Cream Shop

This process essentially involves producing a base, churning then freezing it. This method can be carried out manually or by using an ice cream machine. The detailed steps are listed below for your convenience:

  • Make a Base

The first step of making homemade ice cream is creating a base. The mixture of ingredients will ultimately be churned and converted into chilled, creamy ice cream. To put it simply, it is the foundation of your ice cream.

For your reference, here are four ice cream base types:

  1. Custard Base – This traditionally cooked ice cream foundation is created by cooking egg yolks with milk and sugar. It’s remarkably similar to making homemade pudding, and it results in flavorful ice cream. 
  2. Egg-Free Base – This foundation omits the eggs and instead uses cornstarch as a thickener and a small bit of cream cheese. It’s ideal for making strongly flavored vanilla ice cream with a delicate, creamy texture.
  3. Philadelphia-Style Base – This kind is created without eggs, only cream, sugar, and flavorings. The method for making this differs based on the recipe. Some recipes, for example, demand heating the components to dissolve the sugar, whereas other recipes skip the cooking part and proceed directly to churning.
  4. No-Churn Base – This is the ice cream base to prepare if you don’t have an ice cream machine. It’s no-cook and is usually made by just mixing heavy cream and condensed milk.
  • Churn the Base

After preparing the base for your ice cream, the next step is to churn it. This is a key step in producing homemade ice cream because it prevents ice crystals from accumulating in the ice cream and creates a smooth texture that makes it decadent. This can be done by hand or by using an ice cream machine.

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Churn by Hand

  1. Place the cooled base mixture in a freezer-safe container and keep it in the freezer. 
  2. After one hour, take it out and strenuously swirl or whisk.
  3. Repeat every 30 minutes for the subsequent 2-3 hours, or once the mixture is completely frozen.

Churn Via Machine 

To churn using a machine, simply follow the directions in the handbook or operating instructions that came with your ice cream maker. In general, you just put the mixture in the ice cream maker and let the machine do its work.

Freeze it Until Firm 

Two Ways To Make Ice Cream At Home For Your Ice Cream Shop

The final step in this procedure is to freeze your base until it is solid and ready to serve. Start by putting your ice cream in a freezer-safe container. Then, press down on your ice cream to eliminate the air bubbles that are the primary source of ice crystals. In addition, you can lay plastic wrap right on top of your ice cream for additional protection from excess air.  

According to the International Dairy Foods Association, storing ice cream at home requires the freezer to be set between -5°F and 0°F. Moreover, the recommended serving temperature range is 6°F to 10°F.

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The Food Processor Method

The other way to make ice cream at home is by using a food processor. Yes, you read it right! You can make great ice cream using this simple kitchen machine.

According to CNET, here’s how you can make ice cream using a food processor:

  1. To prepare the custard, use whichever basic recipe you desire. Remember to wait to add any mix-ins; just the cream, eggs, sugar, and any flavoring ingredients.
  2. Pour the custard into a sealable bag and squeeze out all of the air. Make sure to properly seal it and store it flat in the freezer. Allow it to freeze.
  3. Crumble the frozen base, put it into your food processor, and then let it process until perfectly smooth. You can put in any mix-ins or other flavorings you wish at this stage.
  4. Transfer the ice cream to a freezer-safe container and set it in the far back section of the freezer. And there you have it!
Conclusion 
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The two ways to make homemade ice cream are by using the general method of first producing a base and churning it which can be done manually, or by using an ice cream machine and then freezing it and by using the food processor method.

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Frequently Asked Questions

How long should homemade ice cream be kept in the freezer?

In an airtight container, homemade ice cream may be stored in the freezer for about two weeks. The texture may get gritty and big ice crystals may develop after a few weeks because of freezer burn, which occurs as a result of temperature fluctuations in the freezer.

Why does homemade ice cream have a buttery flavor?

Churning a 2-quart batch in a 1.5-quart bowl results in longer freezing periods and icier ice cream. Over-churning might produce an oily texture because part of the cream turns into butter.

To learn more on how to start your own ice cream/gelato business check out my startup documents here

This blog post is provided for informational purposes only. The information contained is not intended to constitute legal advice or to substitute for obtaining legal advice from a qualified attorney.