There is nothing more refreshing than an ice cream in a hot summer day. And even though, here in Australia, summer is "just" a couple of months away, I still like to have a scoop or two every now and then. However, I like to make the ice cream on my own. In this way, you can make whatever flavour you want, plus you know what type of products you have used and it usually tastes better than a commercial one.
Some people use machines to make it, but once again, I prefer to go old-school and make it without one. The advantage of using a machine is that the end result will be smoother and much more creamier. However, even if you don't have a machine, your ice cream can be smooth and creamy. All you need to do is use the right proportion of sugar and yolks, which will inhibit the formation of ice crystals and allow for plenty of air to incorporate with the egg whites or whipped cream.
As a rule of thumb, if you want your ice cream to be smoother and creamier you need a recipe with more ingredients. Also, I suggest to make a custard-based ice cream, because it will result in smoother texture.
First, prepare the mixture and chill it over an ice bath.
Second, use a plastic bowl or a deep baking dish or something else that will last in the freezer and pour the mixture in it. Then, leave the mix in the freezer for about 45 minutes.
Once it starts freezing around the edges, take it out and stir it vigorously with a spoon, or better yet, with a spatula. Make sure, there aren't any frozen parts left and then put it back into the freezer.
Keep checking the mixture every 30 minutes and keep on stirring it when it starts to freeze. Keep on checking the mixture from time to time and stirring it. It usually takes 2-3 hours until the ice cream frozen and ready.
Additionally, you can pour gently melted dark chocolate over the frozen mixture and stir until the chocolate starts freezing and create little 'chips'.
Finally, all you need to do is clean the kitchen and enjoy your ice cream.
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