At the beginning of this year, I was fortunate enough to attend Penn State’s prestigious Ice Cream Short Course. During this extraordinary week, I met hundreds of people excited about ice cream and learning everything about it, and was taught from scientists and professors who have dedicated their lives to the science behind ice cream. It was definitely a once in a lifetime experience that I will never forget!
Without spending hours writing about my whole experience, I will just give you the recipe that I came up with last week from my newfound knowledge.
Standard Base Recipe without Egg Yolks
I wanted to begin with a recipe for you to work with at home since using egg yolks in ice cream custards can be a bit tricky and definitely a little scary to work with. Egg yolks provide a richness to ice cream with adding in some stabilizers and emulsifiers to keep it from being too icy or crumbly. To prevent either textures without using egg yolks, I have added a tiny amount of guar gum and have added non-fat dried milk to increase the protein in the mix without adding more liquid.
- 2 C. Heavy Cream
- 1 C. Whole Milk
- 3/4 C. granulated sugar
- 1/4 C. Non Fat Dried Milk
- 1/4 tsp. guar gum
To begin, heat up your whole milk in either the microwave or stovetop and whisk in the sugar and dried milk to dissolve. To fully incorporate the guar gum, put the milk mixture into a blender and add the guar gum while blending. Blend for one full minute. I like a little chewiness to the texture of my ice cream, but if you don’t particularly, you can divide the guar gum in half, or even omit it altogether.
Add the cream to the milk mixture and put in a covered container to refrigerate for 4-6 hours. This process is called “aging” and will create a much creamier ice cream in the end. I could go into the scientific reasoning behind this, but again, that might take hours so just trust me on this. 🙂
Once your ice cream mix has aged, you can now add in any flavors. To make a simple, but delicious vanilla ice cream, I added one teaspoon of vanilla extract and whisked it into my base. Here you can add your ice cream mix to your home freezer and freeze for as long as your specific machine needs. Mine took about 20 minutes for this recipe.
Once your ice cream has come to a thick consistency, store it in a freezer-safe container and freeze for at least two-three hours before serving. Ours didn’t last more than two full days, and I found this recipe to be fairly easy to scoop after sitting in the freezer for more than a day. Just let it sit out on the counter for a couple minutes.
My kids thought this was such a fun project to help me with (and a delicious one too)! Once you master a basic sweet cream recipe like this one, you can start to add in a variety of different flavors to make it unique. Look for future blog posts to see some of Sweet Melissa’s specific flavors and ingredients!
- 2 Cups Heavy Cream
- 1 Cup Whole Milk
- 3/4 Cup granulated sugar
- 1/4 Cup Non Fat Dried Milk
- 1/4 tsp. guar gum
- To begin, heat up your whole milk in either the microwave or stovetop and whisk in the sugar and dried milk to dissolve.
- To fully incorporate the guar gum, put the milk mixture into a blender and add the guar gum while blending. Blend for one full minute.
- Add the cream to the milk mixture and put in a covered container to refrigerate for 4-6 hours.
- Add in any flavoring. For example, I used one teaspoon of vanilla extract to make vanilla ice cream.
- Here you can add your ice cream mix to your home freezer and freeze for as long as your specific machine needs. Mine took about 20 minutes for this recipe.
- Scoop into freezer-safe container and freeze for at least two hours before eating.