Skip the store-bought ice cream and make your own batch this weekend.
No fancy equipment required!
was never an option. "We don't have an ice cream maker," my mom would remind me all of the many times I'd ask. She'd appease me with store-bought ice cream, but I still couldn't stop dreaming of the day when I could buy my very own ice cream maker and make all the ice cream I wanted.
Fast forward to now when Itechnicallyhave an ice cream maker, but it's locked inside a storage unit in Brooklyn far from my home in Berlin. Big and clunky, it wasn't something I could reasonably take with me on my travels without getting all kinds of looks and extra baggage charges, probably. I thought I had no choice but to resign myself to an existence without homemade ice cream, at least for the time being.
Except, I was totally wrong. Whensummershowed up this year, I took a peep around the web for ice cream recipes I could make without a machine and found that there are tons of options. I selected four of the most popular methods that seemed doable and delicious and tested them out to find out which makes the most authentic ice cream. The recipes include two traditional variations made with cream and milk, as well as two trendier options that are headtopics.com
totally vegan, all flavored vanilla—you know, for science. Each one required a completely different method, and the results genuinely surprised me. Here's everything you need to know about how to make ice cream at home from these four recipes, plus a rating for both difficulty and flavor—measured in scoops, of course.
Audrey Bruno1. Frozen whipped cream and sweetened condensed milkAudrey BrunoI'm not going to even pretend to save the best for last. I've been meaning to try this simple method fromFoodie Crushfor ages. All you have to do is whip cream until it's stiff, incorporate a can of sweetened condensed milk, as well as whatever flavorings or toppings you like, then stick it in the freezer for a couple hours. I chose vanilla, but you could easily do anything.
Initially I was worried that it would be dense and icy, because it doesn't include the churning process that makes traditional ice creams light and airy. But I was worried for nothing, because it was the lightest, creamiest, most pillowy ice cream of the lot. I polled my roommates, and they agreed that this one was far and away the best, despite the fact that it was also the easiest. So if you're looking for an easy way to make ice cream this summer, without any fancy equipment, this method is the way to go.
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