If you're wondering why homemade ice cream tends to get icy, or if you're looking to make ice cream that doesn't freeze in the machine, then you're in for a treat with this simple recipe. Especially during the summer months, homemade ice cream is a favorite among refreshing desserts. With our milk-based ice cream recipe, there's NO freezing, and NO constant stirring involved. This is a mouthwatering, perfectly textured bakery-style ice cream recipe that's guaranteed not to freeze over. Kids will love our two-tone ice cream recipe!
Ingredients for Homemade Ice Cream:
- 1 packet of whipped cream
- 1 egg
- 2 tablespoons of cocoa powder
- Optional: lemon zest
- Half a tea cup of granulated sugar
- 2 cups of milk
Instructions for Making Homemade Ice Cream:
1. Whisk 1 egg and half a tea cup of granulated sugar (50 grams) for 3 minutes.
2. Add 1 packet of whipped cream, 1 sachet of vanilla, and 2 cups of milk. Continue whisking.
3. Whisk for approximately 3 minutes.
4. Divide the mixture in half, and add optional lemon zest to the white mixture.
5. Add 2 tablespoons of cocoa powder to the other half and whisk thoroughly.
6. Leave it in the refrigerator for at least 6 hours.
7. You can consume it immediately after taking it out of the refrigerator, no additional steps required.
Don't be discouraged by the fact that this eggless ice cream recipe contains eggs. Since the first step involves whisking the egg and sugar, there's absolutely no egg smell or taste, just fantastic flavor. We added lemon zest to the plain part of our ice cream for flavor enhancement, but you can choose not to add it. If you're not a fan of cocoa, you can also make the recipe with plain ice cream. This homemade ice cream recipe is cocoa-flavored and doesn't require repeated freezing and whisking. Therefore, it's extremely convenient and guaranteed not to get icy.
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