a solution to homemade ice cream

I had to share this, because it directly related to my last post. I have now found a solution to currently not owning an ice cream maker. The Brown Eyed Baker solved my problem. I'm sure I could have just googled how to make ice cream without an ice cream maker, but randomly stumbling upon this post made it so much better!

So, if you're feeling adventurous and you have some (or a lot of) time on your hands and you just desperately want to make your own ice cream...I suggest you read the following from Brown Eyed Baker:

Making Ice Cream Without an Ice Cream Maker (Method A)

1. Prepare the custard base as directed in the recipe (including chill time in the refrigerator).

2. Remove custard from the refrigerator and stir with a rubber spatula. Transfer the mixture to a freezer-safe bowl or container (if not already in one). Cover tightly with plastic wrap or an airtight cover. Place in the freezer and allow to freeze for 2 hours.

3. Remove from the freezer and beat with a hand mixer to break up the ice crystals that are beginning to form. Cover and place back in freezer for 2 more hours.

4. Remove from the freezer and beat again with the hand mixer. The ice cream should be thick but too soft to scoop. If it is not thick enough, return it to the freezer for additional freezing time. Beat again. If the ice cream has thickened properly, stir in any add-ins at this point (chocolate chips, cookie chunks, etc.). Do not beat with the hand mixer after the add-ins have been mixed in.

5. Pour into a plastic airtight freezer container, leaving at least ½-inch space at the top. Cover and place the container in the freezer and allow the ice cream to freeze until firm.


Making Ice Cream Without an Ice Cream Maker (Method B)

1. Prepare the custard base as directed in the recipe (including chill time in the refrigerator).

2. Remove custard from the refrigerator and stir with a rubber spatula. Transfer the mixture to a deep freezer-safe bowl or container and place in the freezer for 45 minutes.

3. As it starts to freezer near the edges, remove from the freezer and stir vigorously with a fork or whisk, being sure to break up any frozen sections. Return it to the freezer.

4. Continue to check every 30 minutes, stirring vigorously as it’s freezing. It is estimated that it will take 2-3 hours for the ice cream to sufficiently frozen and ready.



I also stumbled upon this gem today. So if you're up for spending MORE time in your kitchen, I highly recommend you check this recipe out from My Own Sweet Thyme.


image from My Own Sweet Thyme

This is on my list of things to do. Tofu is super versatile and I love it!