The right way to Make Ice Cream At Home (Without an Ice Cream Machine) [IceCream]

Everyone loves ice cream. But hardly anyone makes it-anyone without a complicated ice cream machine, it’s. SeriousEats set out to make real-deal homemade ice cream without special gear and found an unlikely solution: the ice cube tray.

It was away from first thing they tried. One early attempt-tossing a goup of eggyolks, vanilla extract, and sugar into the freezer-was too icy. Later attempts had too much overrun, the volume of air incorporated into the ice cream mix. And Serious Eats wasn’t just shooting in the dead of night; they knew what they were aiming for: perfectly creamy 33% overrun. (Fancy brands like Haagen-Dazs have roughly 25% overrun; cheaper ones like Breyers would be as high as 94%.)

And then that they had their eureka moment:

A thought struck me: I knew that after freezing meat or fish, the more rapidly the food is frozen, the less cell damage there is on account of ice crystal formation. Would speeding up the speed at which the ice cream base froze help me minimize crystal formation in addition?

The rate at which a given volume changes temperature relies on the temperature of its surrounding environment, in addition as the volume of surface area exposed to it. There’s no way for me to get my freezer to get any colder, but as it turns out, there’s an effortless device it is custom designed to freeze liquids to your freezer as fast as possible: an ice cube tray.

The ice cube tray yielded the right ice cream: 33% overrun with little crystal formation.

After a snappy ride around inside the food processor, the ice cream ice cubes were beaten right down to 24% overrun, better than one of the crucial best ice cream that you can buy. And so the the challenge was met: real, real yummy ice cream, made at home, without a distinct machine. A victory for us all.

To make your personal, consult Serious Eats’ recipe. Or once you’re too lazy that you would be able to just read their full account of the whole experimentation it took to get that recipe down pat. [ Serious Eats ]

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This post is tagged: crystal formation, homemade ice cream, vanilla extract, volume changes, yummy ice cream