The World's Best (and easiest!) Ice Cream
NO eggs. NO cooking. (And, thus, no cooling.) 6 ingredients blended together in less than 5 minutes, and you're ready to freeze. This versatile ice cream base is impossibly easy, yet freezes into a luxurious, rich, velvety ice cream that remains scoop-able, even after days in the freezer.
And, of course, the Ultimate Food Geek is gonna explain why. So don't you DARE skip over the science!
Printable Recipe (with variations): https://ultimatefoodgeek.com/2024/07/...
TOYS IN THIS VIDEO:
Whynter Compressor Ice Cream Maker: https://amzn.to/465crkN (This is the CURRENT version of the freezer I use in this video. I have made hundreds of gallons of ice cream in Whynter's machines over the years. No ice or rock salt...pour in the base and push a button, and the base turns into ice cream in about 45 quiet minutes.)
Ninja Creami: https://amzn.to/4cPje4Q (This is the CURRENT version of the Creami I discuss in the video, which is amazing for making zero-calorie sweetener ice cream, as well as velvety sorbets with no added sugar or fat.)
My Kitchen Scale: https://amzn.to/3WstBVh (Takes AA batteries or plugs in, restaurant-grade, doesn't need regular calibration...there are cheaper scales, but there are not better scales.)
Obviously, I'm an Amazon associate. Buy something from my links and I'll make a few cents. Thanks!
RECIPE:
1 (12oz/350mL) can evaporated milk (NOT sweetened condensed milk)
6oz / 170g / 3/4 cup white sugar
6oz / 170g / 1/2 cup corn syrup (or honey, or 5oz/140g/3/4 cup maple syrup, or 4oz/113g/1/2 cup agave nectar)
2 Tablespoons vanilla extract
pinch of salt
OPTIONAL: 4 Tablespoons melted butter (adds richness and keeps ice cream softer in the freezer, but ups calorie and fat content)
Combine in a blender and blend until sugar is dissolved. (Or whisk in a bowl or shake in a jug until dissolved.) Then add:
1 pint /475mL heavy cream
Stir/mix gently until combined. Pour into your ice cream freezer and freeze according to the manufacturer’s instructions.
CHOCOLATE ICE CREAM
After mixing the first set of ingredients, add the cream along with:
8 oz (225g) melted dark chocolate (I can’t give you a volumetric equivalent because chocolate comes in all different sizes and shapes and you won’t know your final yield until you’ve melted it. This is about 1 1/2 cups dark chocolate drops, which is how much premium chocolate is sold. You can use about the same amount of dark or bittersweet chocolate chips.)
OR
1 cup sugar and 3/4 cup cocoa powder, stirred together and add a teaspoon of water. Simmer until a smooth syrup forms (eliminate the sugar in the base recipe if you add this as your chocolate component)
FRUIT ICE CREAM (Strawberry, Peach, Banana, etc.)
To the initial base, add:
2 cups chopped or pureed fruit (note, for bananas, allow them to fully ripen until almost black before mashing or pureeing)
Consider eliminating vanilla component, if desired, especially for tropical fruits like mango/pineapple.
COFFEE ICE CREAM
Add 1/4 – 1/2 cup instant coffee or instant espresso, dissolved in a Tablespoon of hot water…or more, depending on how amped you like your coffee ice cream!
BUTTER PECAN ICE CREAM
Sub brown sugar for white sugar in base recipe.
Sub 1 cup maple syrup for corn syrup in base recipe.
Definitely add the melted butter to the base, and I recommend browning the butter.
After freezing, mix in candied pecans. (Easily available at the supermarket bulk section, or simmer 1 cup brown sugar and 4 Tablespoons butter and 1/2 tsp salt until it reaches 300F/150C, then add 2 cups chopped pecans. Stir to coat, remove to an oiled baking sheet to cool, then break apart.)
CINNAMON SMOKED CINNAMON ICE CREAM
For each recipe of ice cream base, make 2 Tablespoons of smoked cinnamon and mix it in with the base.
Video: • Cinnamon-Smoked Cinnamon (a secret we...
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