Homemade Ice Cream Without an Ice Cream Maker

Did you know that the KitchenAid Stand Mixer has an ice cream maker attachment? I didn’t know this until just recently when I was looking at how to make homemade ice cream. They have some other cool attachments as well, for grinding meat, making pasta and shredding cheese! All great kitchen tools, but all cost a pretty penny!
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Until I decide to splurge on the ice cream maker attachment, I discovered a neat way to make homemade ice cream without an ice cream maker using a freeze and stir method.
Without a machine it’s hard to get a perfectly smooth and creamy texture so it can be a little icy but the taste is still amazing! However, with the amazing taste comes a whole lotta calories. My next challenge is to make a lower calorie ice cream that still tastes just as good.
Funny coincidence?
I made homemade ice cream Sunday afternoon and while watching TV later that night they announced it was National Ice Cream Day (Sunday July 21st). I had no idea, but thought it was pretty funny that I had just so happened to make homemade ice cream on National Ice Cream Day!
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Add eggs to a large saucepan.
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Pour in milk.
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Next comes the sugar.
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Whisk together until blended and cook over low heat until the mixture thickens. Allow to cool and then transfer to a container and freeze for 30 minutes to an hour.
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Remove from the freezer and stir vigorously breaking up the ice crystals that have formed.
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Place back in the freezer for another hour and repeat the stirring process every hour until the ice cream begins to harden all the way through.
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Once the ice cream is starting to harden through, melt your chocolate and drizzle on top.
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Place back in the freezer for a few minutes until the chocolate hardens and then repeat until you have the desired amount of chocolate laced throughout your ice cream.
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Time to enjoy the fruits of your labor!
Homemade Ice Cream without an Ice Cream Maker
2 Cups Milk
3/4 Cup Sugar
4 Eggs
2 Cups Heavy Cream
2 Teaspoons Pure Vanilla Extract
1/2 Teaspoon Pure Almond Extract
1/4 Cup Semisweet Chocolate
- In a large saucepan, beat the eggs together and add in milk and sugar.
– Stir the mixture constantly, cooking over low heat until thickened, about 20-30 minutes. The mixture should smoothly coat the back of the spoon and leave a clear trail when you run your finger through it. (See: Coat the Back of A Spoon)
– Remove from heat and allow to cool.
– Meanwhile place the ice cream container you are going to use into the freezer and allow it to chill.
– Once the mixture has cooled add in the cream, vanilla extract and almond extract.
– Pour into your chilled container and freeze for 30 minutes.
– Use a whisk or spoon to beat the mixture, breaking up any ice crystals that have started to form. Make sure to scrape around the edges.
– Place back into the freezer for another 30 minutes to an hour and repeat this process of beating the mixture and putting it back into the freezer until the cream starts to form.
– Once the ice cream is starting to harden throughout, melt your chocolate and drizzle on the top. Place back in the freezer for a few minutes to allow the chocolate to harden and then stir so the chocolate is laced throughout the ice cream. Repeat a few more times until you have the desired amount of chocolate in your ice cream.
– When the ice cream is completely frozen, cover with a tight lid.
Recipe adapted from: Isty Bitsy Foodies
Disclosure: Please know that some of the links in this post are affiliate links and I may earn a commission if you purchase through those links. For more information see my Affiliate Disclosure.
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