This post was originally part of the Canadian Food Experience Project. As I update my recipes, I’m separating stories from instruction. As a result, you’ll find a recipe-free story in my Sunday Story section. Just look for Strawberry Sins.
Years ago, my first attempt at homemade ice cream never got past the initial enthusiasm. I had found a small, reasonably-priced hand-crank machine at the hardware store and pounced on it. Once home, I read the directions. It needed rock salt. I had no idea where you get that commodity, so my fancy little machine sat at the back of the pantry collecting dust. For years. I eventually gave it away to a thrift shop. I feel a pang of guilt every time I think of it. Who is now out there looking for rock salt and cursing my donation?
Fast forward a few years. I got a pricier electric ice cream maker that uses a frozen drum. While it works well, the drum takes up precious freezer space and a good 24-hours chilling time. Spontaneity is not an option. And ice cream is an impulse food.
I promised myself, if I ever wrote an ice cream book, I’d splurge on an electric, drum-free ice cream maker with a compressor. I told myself it would be a necessity. After all, I’d be testing batch after batch after batch.
I have not written an ice cream book — although I have included ice cream in the 3-Ingredient Baking Book. So that $500 toy won’t be mine any time soon. And it’s far from a necessity. Turns out, you don’t need an ice cream maker to enjoy delicious homemade ice cream. You just need a good recipe and a few tricks.
Making Ice Cream Without An Ice Cream Maker
Unless you opt for no-churn ice cream recipes, you can’t just spoon the base into a container and freeze it. You’ll end up with a solid, unscoopable block. Ice cream needs aeration. If you don’t have an ice cream maker, here are your options.
ICE CUBE TRAYS AND A BLENDER
Freeze the base in ice cube trays. Use standard or small cubes, not big ones. When the base has frozen solid, pop the cubes into a blender. Work in batches, so the blender is never more than half full. Blend until smooth, pour into a freezer-proof container, and refreeze, stirring on occasion.
FREQUENT STIRRING
This is a bit more work. Pour the base into a freezer-safe container, cover and freeze until the edges start to get solid, about 45 minutes to an hour. Whisk the base vigorously with a fork to break up the frozen bits. Repeat this every 30 minutes until the ice cream is frozen. This can take a few hours, so be sure you’re home for the day.
As the ice cream gets more firm, you can aerate the base with an electric mixer or immersion blender, if you have one.
Be patient
No matter which method you use — ice cream maker, ice cubes, or stirring — homemade ice cream needs a bit more freezing time. After you’ve aerated it sufficiently, freeze it for another 2 hours (or up to overnight). Trust me. The results will be worth it.
Strawberry and sour cream ice cream makes the most of a classic pairing. Smooth with a bit of tang, this is perfect eaten alone or on top of strawberry shortcake.
Scale
Ingredients
2 generous cups (500 ml) sliced, hulled strawberries 1 cup (250 ml) sugar 1 cup (250 ml) whipping cream (35%) 1 cup (250 ml) sour cream 2 tablespoons (30 ml) fresh lemon juice 1 tablespoon (15 ml) pure vanilla extract
pinch fine sea salt
Instructions
In a blender or food processor, purée the strawberries and sugar until smooth. Press the strawberry mixture through a fine mesh sieve placed over a large bowl. Discard the strained seeds.
Whisk in the cream, sour cream, lemon juice, vanilla and salt. Cover and refrigerate at least 1 hour or until well chilled. If desired, transfer to the freezer 15 minutes before you are ready to churn.
Churn in an ice cream maker according to manufacturer’s instructions. Freeze for until firm, about 2 hours.
