29 ice cream maker recipes (2024)

FAQs

How much liquid for 2 qt ice cream maker? ›

Churning a 2-quart batch in a 1.5-quart bowl will lead to slower freezing times and icier finished ice cream. Sometimes it leads to over-churning, which creates an oily mouthfeel as some of the cream turns into butter. In general, 4 cups of liquid in a recipe require a 2-quart or larger freezer bowl.

It's not the fastest or easiest kitchen project, but making your own ice cream is so, so worth it. You'll never find any fresher ice cream on a store shelf, and DIY gives you complete control over flavorings and ingredients.

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.

Thoroughly Chill the Custard

Some experts even recommend "aging" the mixture overnight in the refrigerator, which will enable the mixture to be aerated as much as possible in the maker, yielding the creamiest, smoothest ice cream.

The Cuisinart ICE-21 is still our favorite ice cream maker. Homemade ice cream may conjure memories of big messes and sore arms, with icy mouthfuls being your only reward. But a great ice cream maker can change that. We've tested 21 ice cream makers over the years, and our favorite is the Cuisinart ICE-21.

Home-made ice cream still could end up high in calories and saturated fat, but I do think that there is something about it overall that could be healthier because there won't be any preservatives or any hidden ingredients.”

But it's important to remember that you're getting enough ingredients to make several batches of ice cream. If you can get 5 gallons out of these ingredients, then you've spent only $3.00 per gallon. That is less expensive than the average store-bought gallon. It can help you stay on track with your grocery budget.

Keep the machine running for 20 to 30 minutes, and voila—ice cream! For best results, transfer your freshly made treat to a freezer-proof container to chill a bit longer. This will help your dessert firm up a bit.

Salt: In a pinch, kosher salt or even table salt will work, but rock salt, also sometimes labeled as ice cream salt, works best. Cold hands: You might want to grab some gloves or a hand towel to hold the bag of ice while you are making the ice cream since it gets really cold on your hands!

How to tell when ice cream is done churning? ›

You know your ice cream is done churning when it gets to the consistency of soft-serve.

I have been successful twice at making two batches in a row. But I worked quickly. I had both batches mixed and cold in the fridge. As soon as the first batch was soft serve consistency I put it in a container and into the freezer and quickly put the second batch in without cleaning the freezer bowl.

Egg Yolks: The most traditional thickening agent, egg yolks contain natural proteins and fats that contribute to a rich and luxurious texture in custard-based ice creams. Cornstarch: Often used in non-custard ice creams, cornstarch mixed with milk helps thicken the base and create a smooth mouthfeel.

There are 8 cups/ 4 pints or 16 scoops in 2 quarts of ice cream.

Not only does the ice cream need to aerate as it churns, but if the machine is overfilled, it will only end up spilling over the sides. → Follow this tip: Most recipes will note this, but if not, a good rule of thumb is to fill the machine no more than three-quarters of the way full.

Pour into 4-quart canister of ice cream maker. This should fill to about 2/3 – 3/4 full. DON'T OVERFILL or ice cream can't expand!! Place into ice cream maker, and layer ice and rock salt all around canister.

The standard scoop size varies but tends to be around four ounces. This is true of our winner, which also has a 4-ounce capacity. Since a standard ice cream serving is about 8 ounces, one scoop is roughly half that amount. That said, Zeroll offers their scoops in a variety of sizes, from one ounce up to four ounces.