Who doesn’t love a scoop of creamy, delicious ice cream on a hot summer day? But store-bought ice cream can be loaded with sugar, artificial flavors, and stabilizers. Why not take control of your ingredients and whip up a batch of homemade ice cream with whipping cream? It’s easier than you think, and the results are infinitely more satisfying.
This guide will walk you through everything you need to know about making ice cream with whipping cream, from gathering the ingredients to churning out a perfectly smooth and flavorful treat. Whether you’re a seasoned ice cream maker or a curious beginner, you’ll find valuable tips and tricks to achieve ice cream perfection.
Understanding the Science Behind Ice Cream
Before we dive into the recipe, let’s take a quick peek at the science behind ice cream. Ice cream is essentially an emulsion, a mixture of two liquids that normally wouldn’t blend together – in this case, fat (from the cream) and water (from the milk and sugar). The sugar plays a crucial role. It lowers the freezing point of the mixture, preventing it from turning into a solid block of ice.
Air is also incorporated during the churning process. This air creates tiny pockets throughout the ice cream, giving it that light and fluffy texture we all love.
Ingredients for Homemade Ice Cream with Whipping Cream
Here’s what you’ll need to create a delightful batch of homemade ice cream with a touch of luxury from the whipping cream:
2 cups heavy whipping cream: This is the star of the show! The high fat content (around 36%) in heavy whipping cream creates a rich and creamy texture essential for delicious ice cream.
Optional Ingredients:
⅓ cup chopped nuts, chocolate chips, or fruit: For a fun twist, add your favorite mix-ins after the churning process.
Step-by-Step Instructions for Making Ice Cream with Whipping Cream
Now that you have all the ingredients assembled, let’s get down to business!
1. Prep is Key: Begin by chilling a large metal bowl in the freezer for at least 30 minutes. This will help the ice cream to freeze faster later.
2. Heat the Milk and Cream: In a saucepan over medium heat, combine the heavy whipping cream, whole milk, sugar, and salt. Heat the mixture until the sugar dissolves, stirring constantly. Don’t let it boil!
3. Temper the Egg Yolks: In a separate bowl, whisk together the egg yolks. Slowly whisk some of the hot milk mixture into the egg yolks to temper them. This prevents the yolks from scrambling when added to the hot liquid. Gradually whisk the tempered egg yolk mixture back into the saucepan with the remaining milk mixture.
4. Thicken the Base: Continue cooking the mixture over medium-low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. This typically takes about 5-7 minutes. Don’t let it boil!
5. Strain and Cool: Remove the pan from the heat and strain the mixture through a fine-mesh sieve into a clean bowl. This removes any cooked egg bits and ensures a smooth texture. Let the mixture cool completely at room temperature, then cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Churning a cold base creates a smoother ice cream.
6. Churning Time! Once the base is thoroughly chilled, it’s time for the fun part – churning! Pour the cold ice cream base into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes 20-25 minutes.
