ICE CREAM

This week on Basics, things take a turn for the sweeter because I'm making ice cream. We're going to try a few different techniques that vary in difficulty, but they all have one thing in common: you don't need a standalone appliance.

Equipment List

Blender Stand mixer (with whisk)

Whisk

Instant read thermometer

Metal mixing bowls, various sizes


Shopping List

Blended Banana Ice Cream:

  • 2 bananas, frozen
  • Whole milk
  • 2 tbsp cocoa powder (or more to taste)

 

Sweetened Condensed Shortcut:

  • 1 pint of heavy whipping cream
  • 1 can sweetened condensed milk (14 ounces)
  • 4 tbsp melted butter (optional)
  • 2 heaping tbsp cocoa powder (or more to taste)

 

Standard Ice Cream (Hand Churned):

  • 2 cups whole milk
  • 2 whole eggs
  • 1 cup white sugar
  • ⅓ cup cocoa powder
  • 1 ½ cups heavy cream
  • Medium bag of ice
  • ½ cup Kosher salt

Method: Frozen Banana & Blender

  1. Start by slicing up two bananas into 1-2 inch slices and place them on a baking sheet to freeze for about two hours or until frozen.
  2. Put your frozen banana slices into a blender and start to blend them. You want to liquify them, so add whole milk in, a little at a time, until thick. Once it’s thick add 2 Tbsp of cocoa powder along with a little more milk and blend until creamy.
  3. Pour into a bowl and cover directly plastic wrap (push it down so it is against the liquid) and freeze for four hours, or overnight.
  4. Serve and enjoy!

 

Method: Standard Ice Cream

  1. In a medium saucepan combine 2 cups whole milk, two whole eggs, and 1 cup of white sugar. Whisk to combine.
  2. Make sure pan is under a medium-low heat and whisk until temperature reaches 175°F.
  3. Remove pan from heat and add ⅓ cup of cocoa powder, or whatever flavor you’d like. Whisk and add 1 ½ cups of heavy cream until fully incorporated.
  4. Place in a metal bowl and put plastic wrap directly on top of the mixture and place in the freezer.
  5. In a large metal bowl, fill halfway with ice and add ½ a cup of kosher salt. Mix together.
  6. Remove ice cream mixture from the freezer, remove plastic wrap and set on top of the ice.
  7. Push the bowl down into the ice so it’s nice and cozy, and start whisking your mixture. Whisk for 10 minutes while scraping down the sides when you can. Once you’ve whisked for 10 minutes place a clean kitchen towel over the whole mixture and place in the freezer for 30 minutes. Repeat this 3 more times.
  8. Once you’ve done the previous step a total of four times, cover your mixture with plastic wrap all the way down to the mixture and freeze for at least 4 hours.
  9. Serve and enjoy!

 

Method: Sweetened Condensed Milk

  1. Whip some heavy whipping cream in a stand mixer (with the whisk) until it becomes whipped cream, and set aside.
  2. In a medium sized bowl, empty one 14-ounce can of sweetened condensed milk and optionally ½ stick of melted butter. Add 2 Tbsp of cocoa powder and whisk to combine. Add more cocoa powder if needed for optimal chocolatey-ness.
  3. Next, add your whipped cream mix to the bowl and slowly fold in until everything is evenly combined. Once everything is combined with no streaks, cover with plastic wrap and freeze for at least four hours, or overnight.
  4. Serve and enjoy!
 
Devin Monaghan