29 ice cream maker recipes (2024)

FAQs

How do you use a vintage ice cream maker? ›

If you're using an old fashioned ice cream maker like mine, use the 38 rpm motorized attachment to get your ice cream mixture to a base thickness, and then switch to the hand crank attachment to take your ice cream over the finish line. The crank will become increasingly difficult to turn as you work.

Many people over mix the ice cream, attempting to freeze it and get it super-chilled right in the machine. This is a big "don't," as overmixing will cause the ice cream to turn, well, icy. "Ice cream's optimal texture doesn't happen in the machine—it happens in the freezer," says Perry.

Add 2 cups of rock salt to the top of the ice. As the ice melts down to 2 to 3 inches, add more ice and 2 more cups of rock salt. Do not fill the canister more than half full of mixture to be frozen. The mixture expands as it freezes.

Churn in an ice cream maker according to the manufacturer's instructions, typically 20 to 30 minutes. The ice cream will be soft after churning. For firmer ice cream, transfer to an airtight container and freeze for 2 to 4 hours before serving.

Have you ever seen an old-fashioned ice cream maker? Nestled inside a wooden bucket, there's a metal canister with a hand crank on top. Cranking the handle scrapes the sweet, creamy mixture from the sides of the metal canister, which sits in a bath of ice water and salt.

Previously it was made in a pewter pot kept in a bucket of ice and salt and had to be regularly hand stirred and scraped from the side of the pewter pots with a 'spaddle' which is a sort of miniature spade on a long handle. The key factor in the manufacture of ice cream was ice.

Adding thickening agents, such as egg yolks, cornstarch, gelatin, tapioca starch, or even Junket tablets, enhances the texture and elevates the overall ice cream experience. Remember, making homemade ice cream is as much an art as it is a science.

Sugar, corn syrup or honey, as well as gelatin and commercial stabilizers, can all keep your ice cream at a softer consistency. Ice cream also stays softer when you store it in a shallow container, rather than a deep tub, and cover the surface of the ice cream with plastic wrap to keep ice crystals from forming.

If too much rock salt is added to the ice, the mixture will freeze too quickly around the edges of the canister and leave the middle in liquid form. Follow the suggestions below and you too can make a succesfull batch in about an hour! It may take some trial and error, but you will become a pro in no time.

Salt: Rock salt, which is also sometimes labeled as "ice cream salt", works best for lowering the temperature of the ice to freeze the ice cream quickly. But coarse kosher salt or even regular table salt will work in a pinch if that's what you have on hand.

Why do you put rock salt in an ice cream maker? ›

Similar to sugar, salt affects how water freezes and effectively lowers the freezing/melting point of water. Creating a saltwater slush and packing this around our ice cream base allows us to cool the base enough so that it starts to thicken and freeze before the ice melts completely.

The ice cream maker attachment will create soft-consistency ice cream. For those who like a firmer consistency, store the ice cream in a shallow, airtight container in the freezer for 2-4 hours. NOTE: If the dasher begins to slip and make a clicking noise, this is an audible indicator that the ice cream is done. Enjoy!

Here's why: Churning ice cream base is a bit like making whipped cream. You need to churn just enough to make the fat globules stick to the air bubbles and form a protective coating that stabilizes the foam. But too much churning can cause the fat globules to stick to each other, turning the mixture into butter.

Keep the machine running for 20 to 30 minutes, and voila—ice cream!

Simply add your ingredients into the aluminum canister, place in the middle of the bucket, layer with ice and salt and allow the electric motor do the rest.

The ice rested on a metal corrugated shelf which allowed for the ice to melt with the water passing through a tube in the bottom of the compartment to a flat pan located under the icebox to catch the water. Some finer models had spigots for draining ice water from a catch pan or holding tank.

How long does an old-fashioned ice cream maker take? It can take 30-45 minutes for ice cream to freeze.