19 August 2011
I love ice cream. That doesn't come as a surprise to anyone who knows me. But I'm also quite picky, and am perfectly willing to pay €1.50 for a single scoop of my favourite flavour. Not so with the kinds of ice cream I find in most stores – commercial, synthetic crap, I'm sorry to say. Quality over quantity, at any price. What I usually do in these situations is make it myself. And usually, it's not a problem. It might take a few tries to get the hang of it, but at the end of the day, it's worth it.
Okay, then, I think, ''I'll just make some ice cream myself''. How difficult can it be? And sure enough, it's not complicated. There's just one thing that has stopped me from making ice cream in the past – at the end of the recipe, there's always this one sentence that bugs me. Place the custard into the ice cream machine and follow the manual's instruction. Which is a beastly thing to write. And it leaves me completely gormless.
Thus, I had no option – I had to search Google through and through for tips on how to make ice cream without a machine. And eventually, I found the answer. And I made ice cream. And it was good. So... how did I do it? 'Tis well you might ask.
All you need to do is follow whichever ice cream recipe you're using, pour the custard into an empty plastic box or bowl and chill it over an ice bath. If you have loads of time on your hands, you can place in the fridge instead. Once it's completely chilled, you just pop down to the freezer and throw it in. Or just place it nicely, making sure nothing starts pouring out. After half an hour, check on it, and stir it vigorously. Mix the frozen bits with the rest. Continue the procedure every 30 minutes, until the ice cream is frozen. It shouldn't more than three hours – mine always uses two. And Bob's your uncle.