ICE CREAM
6 recipes
Homemade ice cream is easier than many people think — and simply tastes of summer. Here you will find my ice cream recipes, creamy and fruity, with and without an ice cream maker.
I show you how to get a creamy result even without an expensive machine, without large ice crystals forming. Each recipe notes which method suits it best.
The lovely thing about ice cream: you know exactly what is in it and can adjust the sweetness to your taste. Many flavours prepare well ahead and then simply wait in the freezer for the next hot day.
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♡Creamy ice cream — how it works without a machine
The trick against ice crystals is movement: without a machine, stir the mixture vigorously every 30 to 45 minutes as it freezes, a few times. That keeps the ice fine and creamy instead of hard.
A spoon of cream, some condensed milk or a splash of alcohol keeps the mixture smoother. And: take the ice out of the freezer a few minutes before serving, then it scoops perfectly.
The questions I get asked most often — answered briefly and honestly.
Can I make ice cream without a machine? –
Yes. Stir the mixture vigorously several times as it freezes (every 30–45 minutes) so no coarse crystals form. That way it turns out nicely creamy even without a machine.
Why does my ice cream turn rock hard? +
Pure fruit or water ices go hard quickly. Some fat (cream), sugar or a small splash of alcohol keeps it smoother. Let it soften briefly before serving.
How long does homemade ice cream keep? +
It tastes best fresh, within one to two weeks. Store it well sealed so it does not pick up other smells from the freezer.