Grandma’s cream ice cream, recipe with a self-cooling or freezer-bowl ice cream maker. Since I bought my ice cream maker, I’ve somewhat put aside my recipes for ice creams without an ice cream maker, although they are very good, and I’ve dedicated myself to more professional recipes. So to my hazelnut ice cream without an ice cream maker and without eggs I added the hazelnut ice cream with an ice cream maker and I did the same with the pistachio ice cream with an ice cream maker, whereas before I only had pistachio ice cream without an ice cream maker. In my “ice cream maker lab” projects I still have many ideas to develop and explore, but let’s take small steps and this time I want to tell you how to make a delicious cream ice cream, perhaps to serve in some pretty homemade lactose-free crispy and golden ice cream cones. Ready to go to the kitchen? Follow me, but as always before we get cooking or rather, before the ice cream maker, I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here) and that here you will find other recipes for ice cream with an ice cream maker.
Take a look:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 4 Hours
- Preparation time: 50 Minutes
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the cream ice cream
- 600 g whole milk
- 80 g egg yolks (they will be pasteurized during the procedure)
- 200 g heavy cream
- 130 sugar
- 40 g dextrose
- 60 g powdered milk
- 4 g locust bean gum (carob bean gum)
- 1 teaspoon vanilla extract (or vanillin or the seeds from half a vanilla bean)
- 1 pinch salt (about 0.5 g, practically the tip of a teaspoon)
Tools
- Ice cream maker
- Bowl
- Blender
- Refrigerator
- Thermometer
Preparation of the cream ice cream
Gather the egg yolks in a bowl, add the dextrose (it is a sugar that lowers the freezing point of the ice cream, keeping it soft), the regular sugar (sucrose), the salt and mix with a whisk until you obtain a frothy mixture.
Mix together milk, cream and powdered milk. Bring the milk to just below boiling, stirring constantly; you need to reach 194°F (90°C). I used my kitchen machine, but you can use a pot and a thermometer.
Once the temperature is reached, while stirring the milk with the whisk (or while the whisk/beaters of the machine are turning), turn off the heat (or keep the temperature at 194°F / 90°C if you are using the machine) and pour in the yolks so they will be pasteurized. Stir continuously and quickly so they don’t scramble, then remove from the heat or stop the cooking in the machine.
Blend for 5–6 minutes, in order to quickly lower the temperature of the mixture and to give it a little more volume. Pour everything into a bowl and bring to room temperature before placing in the refrigerator for at least 4 hours, although ideally 12 hours.
Work the now-cold mixture with the whisk, pour it into the ice cream maker and
Wait for the machine to reach the right churning consistency. Starting from a cold base, churning will take less time. For a good ice cream, ideally use a compressor ice cream maker, because a freezer-bowl machine, especially on very hot days, cannot keep the right temperature to obtain a good result. Freezer-bowl machines also allow only one flavor at a time and the bowls must be returned to the freezer for at least 24 hours before a new use.
Usually the churning time for a cold base is 35–40 minutes; depending on the size of your ice cream maker, proceed by dividing the mixture in two and churning first one half and then the other. The ice cream is ready to enjoy.
Storage and tips
The cream ice cream keeps very well in the freezer, sealed in its container. Unfortunately after many hours in the freezer it will become a bit firm; in fact, ice cream should be served at around 16°F–12°F (about -9°C to -11°C), while our freezers typically reach about 0°F to -4°F (about -18°C to -20°C), so before serving let it temper for 5–10 minutes at room temperature and work it gently with a spoon.
