- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 390 kcal
Quick summary
“Homemade ice cream based on whole milk, fresh heavy cream, and vanilla, beaten in a mixer to ensure smooth aeration. A practical recipe without an ice cream maker, with a velvety texture and a smooth melt in the mouth.”
What you need to know
- The 5-minute beating in the mixer incorporates micro-bubbles of air that soften the formation of hard ice plates.
- The fat from the heavy cream creates the essential creaminess for the classic ice cream point.
- The pinch of salt enhances the sweet flavor of the sugar and lowers the freezing point of the liquids.
Ingredients
Main
- 2 cups of whole milk
- 1 cup of heavy cream
- ¾ cup of sugar
- 1 tablespoon vanilla extract
- 1 pinch of salt
Instructions
Principal
- In a bowl, mix the milk, heavy cream, and sugar until the sugar is completely dissolved.
- Add the vanilla extract and the pinch of salt to the mixture, incorporating well.
- Beat the mixture with a mixer at medium speed for about 5 minutes, until you get a slightly thicker consistency.
- Pour the mixture into the ice cream mold.
- Take to the freezer and leave for at least 4 hours or until it is very firm.
- To serve, remove the ice cream from the freezer and let it sit at room temperature for 5 minutes before serving.
- Use a spatula to scoop the ice cream into bowls.
- Decorate with chocolate syrup or fruit, if desired.
Chef's tips
- Keep the milk and heavy cream well chilled in the refrigerator before preparation to promote aeration.
- Make sure to dissolve all the sugar before beating so the texture does not become gritty.
- For a creamier result, beat again in the mixer after 2 hours in the freezer and return to freeze.
Variations
- Mix half a cup of bittersweet chocolate chips into the beaten batter before putting it in the freezer.
- Mix spoonfuls of pasty dulce de leche on the surface forming a marbled effect in the jar.
- Add lemon zest along with the vanilla to provide a mild citrus touch.
Substitutions
- Common heavy cream can be swapped for fresh cream or pasteurized fresh heavy cream.
- Refined sugar can be replaced by powdered sugar for immediate dissolution.
- Artificial vanilla essence can be swapped for pure vanilla extract or natural bean.
How to store
Store in a well-sealed plastic container in the freezer for up to 30 days. Place plastic wrap in direct contact with the surface of the ice cream before covering to prevent the formation of ice crystals.
Can it be frozen?
Freezing for at least 4 hours at -18°C is essential to set the ice cream. Keep at room temperature for 5 minutes before serving to facilitate forming balls with the spatula.
What to serve with
Serve with warm chocolate sauce, homemade red fruit sauce, or slices of apple pie. Toasted chopped chestnuts add crunchy contrast.
Frequently asked questions
Can I make this recipe in the blender?
The blender does not incorporate air in the same way as the mixer and can heat the ingredients, leaving the ice cream more compact and crystallized.
Can I decrease the amount of sugar indicated?
Sugar acts not only as a sweetener but also as an antifreeze; drastic reductions leave the ice cream hard as an ice block.
How long before serving should I take it out of the freezer?
Remove about 5 to 10 minutes before serving, allowing the fat to soften slightly to pass the scoop with ease.
Why did my homemade ice cream get ice crystals?
Ice formation occurs due to the free water in the milk; beating the mixture in the mixer after 2 hours in the freezer breaks these crystals and improves smoothness.
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