Make your own ice cream: recipes and ten tips for making your own ice cream


Nothing beats ice cream, not just in summer – and instead of buying it at the ice cream shop or at the supermarket, you can make your own ice cream at home. Professional ice cream makers explain what to pay attention to and give tips:

1. Why should you make your own ice cream?

At less than €2 a liter, no one expects an industrial ice cream to consist of high-quality ingredients.

The list of ingredients includes emulsifiers and stabilizers – whole milk is replaced with skimmed milk powder, cream with vegetable fats. To make everything nice and creamy, machines stir in lots of sugar and air.

On the other hand, those who make ice cream themselves know what’s inside. Especially good for allergies and simply healthier. And you can also save money – at the latest when the kids’ friends come over in summer. Because premium ice cream from the health food store is expensive.


But the best reason is: the fun of trying things out. “Making ice cream is a relaxing story,” says Uwe Koch, who founded his ice cream school 25 years ago. The basics are learned quickly. There are hardly any limits to the imagination.

In principle, only two factors are crucial, says Giorgio Balabini, who teaches ice cream-making courses in Munich:

  • sweetness and
  • fat. The rest is poetry.

2. What ingredients do you need for a basic ice cream recipe?

Depending on the type of ice cream – that is, milk ice cream, vegan ice cream or sherbet, the basis is slightly different.

In principle, it consists of:

  • sugar,
  • water or
  • milk and
  • Binding agent: either egg or carob gum.

3. What are the ingredients of ice cream?

If you want to make good ice cream, you cannot save on raw materials.

  • As a basis, Yüksel Saier, ice cream maker and author of “The Ice Bible” recommends: Whole milk and creamIt contains at least 32 percent fat.
  • Sayer recommends the lighter flavors of ice cream granulated sugar.
  • For darker ones, use it sugar box.
  • “I need ice cream Very ripe and semi-ripe fruit”Explains Adriano Colle, owner of Eiscafé Venezia in Compton. “So there are no yellow-green bananas, but brown dots.” So it is better to buy only when strawberries, for example, are in season. However, due to the difficulty of obtaining ripe fruit, Cole prefers frozen fruit. “They are harvested when ripe, peeled, mashed on site and frozen immediately.”
  • vanilla beans It can be purchased in jars at health food stores. “It should be soft and juicy, thick and shiny,” says Cooley. “If it’s already dried out, it has a little more essential oils in it.” And that’s where the taste lies.
  • Locust bean and guar gum Indispensable as a natural binder. Uwe Koch cautions against simply buying them in health food stores. Since there is no key number for the binding strength on the packages – the differences are huge. “One gram of locust gum can bind 20 grams or 400 grams of water,” Koch says. If the bond is too strong, you get gum ice cream. If it is too weak, ice crystals are formed.
Store-bought ice cream often contains a lot of sugar - and often water rather than high-quality ingredients.

Store-bought ice cream often contains a lot of sugar – and often water rather than high-quality ingredients.
© Photo: Fredrik von Erichsen / dpa / dpa-tmn

4. What end products are worth using as ingredients?

A selection of components that you can buy ready-made:

  • “Basic mixtures of different types of sugar for the ice cream maker ensure a stable product without the need to go into a food chemistry background,” explains Stefano De Giglio.
  • glucose powder For example, make the ice soft, Yuksel Sayer explains. However, it should not make up more than a quarter of the total sugar.
  • Recommend Uwe Koch Nut pulp. “Make sure there are only toasted hazelnuts.”
  • Moreover Unsweetened pistachio puree From a health food store it’s worth it, says Adriano Colle. Then the nuts and shellfish are already ground.

Uwe Koch advises not to use milk powder. If they are inferior, then assemble them easily. Vanilla extract does not make sense either. They can only be bought online, Cooley says, and then usually in kilogram packages.

5. What role does sugar play in ice cream?

“If you master the types of sugar, you master the textures of ice cream,” says Giorgio Palapini. Because sugar not only makes ice cream sweeter, it also makes it creamier. Lowers the freezing point. Of course, ice cream shouldn’t be too sweet. The game will thus replace part of the sucrose, that is, the usual granulated sugar, says Blabini.

You can also affect the texture in this way, Stefano Di Giglio explains. He studied food chemistry and experimented with his ice cream flavors for four years. 2 How cold it feels on the palate, how creamy, how silky, how smooth, it is all part of the taste.”

There are five types of sugar:

  • Dextrose is only 70 percent sweet as sucrose, but it greatly lowers the freezing point. This makes the ice softer
  • Glucose is less sweet than dextrose and has the same antifreeze, that is, a softening effect, as sucrose. It connects and stabilizes the land mass.
  • It is difficult to calculate the effects of honey due to its many types. The advantage, according to Palapini: You only need half the amount of sucrose to get the same creamy texture — and the ice cream becomes less sweet.
  • An alternative are sweeteners such as erythritol and xylitol, which are more than once antifreeze – but can have a laxative effect.
  • There are also new, healthier ingredients like inulin, Stefano Di Giglio explains: dietary fiber from aloe vera or from ground dandelion root. “Reducing sugar helps a lot.”

If you master the sugar game, says De Giglio, you can emphasize and fully develop the taste of vanilla, hazelnut or strawberry.

The love for ice cream often starts early.

The love for ice cream often starts early.
© Photo: Andrea Warnick / dpa-tmn

6. Should the ice block be heated before freezing?

If there are eggs in the recipe, then the base mixture must definitely be pasteurized. According to Uwe Koch, there are two different types – a thermometer is useful for both:

  • 1. If you are working with whole eggs, the mixture should be heated to a maximum of 65 degrees – otherwise the egg whites will curdle – and kept hot for about 32 minutes. Then immediately put it in the fridge or freezer to cool it as quickly as possible
  • 2. If only the yolk goes to the ice cream, you can heat everything up to 85 degrees and then you just have to keep it hot for four seconds.

The rule of thumb applies either way, says Stefano Di Giglio, founder of Munich ice cream maker Del Fiore: It heats up slowly, cools down as quickly as possible.

advice: Uwe Koch recommends heating the eggless milk ice cream to 45 to 50 degrees and then letting it sit for 20 minutes. “The vanilla and essential oils in nuts taste better this way.” It is better to save on pasteurization with fruit and yoghurt ice cream. Otherwise, Koch warns, color and scent will be lost.

7. Make your own ice cream: with or without an ice cream maker?

“If you just want to entertain your kids, you basically don’t need an ice cream machine,” says Uwe Koch. Popsicle molds are enough for this: just pour the juice or mixture into the mold and put it in the freezer.

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Frozen yogurt is also relatively unrequited. Koch explains that the water is actually related to lactic acid bacteria. “Put some sugar and lemon and that’s fine.”

Here is a basic frozen yogurt recipe:

  • 500 ml of Greek yogurt
  • 100 grams of sugar
  • 1 sachet of vanilla sugar
  • Or ½ teaspoon of vanilla extract

In order for the frozen yogurt to turn creamy, it must be taken out of the freezer and stirred at least every half hour, while freezing – for four hours. “Stirring is always very stressful, especially if you forget to do it,” Koch says.

his advice: Simply pour the mixture into a double-sided plastic container with a lid and shake vigorously every 25 minutes while freezing. “At least four times, the thicker the ice cream,” Koch says.

The procedure with an ice cream machine is more relaxing.

If you make your own ice cream, you know exactly what's inside - and the easiest way to do that is with an ice cream machine.

If you make your own ice cream, you know exactly what’s inside – and the easiest way to do that is with an ice cream machine.
© Photo: Florian Schuh / dpa-tmn

8. What ice machines are there?

The basic principle is the same for all ice cream machines: “A very cold pot and a motor,” says Giorgio Balabini. Ice freezes on the walls of the cylinder – as quickly as possible until only fine ice crystals form. It is constantly scraped and whisked.

Two different types can be distinguished:

  • 1. Machines without compressor: Entry models are available from around €50, but they only produce one and a half to two liters of ice. The coolant between the outer wall and the mixing bowl should be frozen in the freezer up to 24 hours beforehand – which is a bit time consuming. Another drawback: the core mass freezes slowly, which means that coarse ice crystals can form. “Machines without a compressor make something cold, but not ice,” says Uwe Koch. However, the confectioner is also biased: he has installed Italian professional machines in ice cream parlors for many years.
  • 2. Compressor Machines: These much more expensive models freeze to minus 40 degrees and can make from one and a half to two and a half liters of ice. Regardless of the price – starting at 170 euros, high-quality models tend to be more than 300 euros – these machines also have some drawbacks: they are large, heavy and noisy, often more than 40 decibels. Freezing only takes between half an hour and an hour. The ice cream usually comes out creamy.

Yüksel Saier advises to pay attention to the following items when purchasing an ice cream machine:

  • Stainless steel mixing bowls are easy to remove from the machine
  • Transparent lid to watch the freezing process
  • Large opening in the lid for adding ingredients while freezing
  • Auto shut-off function so the ice doesn’t get too hard

advice: Uwe Koch advises paying attention to wattage when purchasing an ice cream machine. The higher it is, the more durable the ice becomes. “It should be 180 watts or more,” Koch says.

9. What utensils do you need to make your own ice cream?

Yüksel Saier also recommends the following equipment:

  • Hand mixer for mixing base
  • Accurate scales in grams, eg for weighing locust gum
  • Hand mixer for parfait and ice cream
  • Tall mixing bowls with lids
  • Melting pot for butter and chocolate
  • whisk
  • sieve
  • squeezer
  • good tidings
Ice cream made easy: freeze fruit juice in the freezer - as soon as it is frozen, stick a nail in it.

Ice cream made easy: freeze fruit juice in the freezer – as soon as it is frozen, stick a nail in it.
© Photo: Klaus-Dietmar Gabert/dpa-tmn

10. How do you make good ice cream at home?

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Husband Tips from professional ice cream makers:

  • “The raw materials are very important,” says Di Giglio. Here’s what he’s learned as a chef: “I can’t cook an excellent dish with mediocre raw material – no matter how good my technique is.”
  • Some classics like vanilla are really perfect, Di Giglio says. On the other hand, others need a fresh touch afterwards. That’s why he seasons mango with lemon, strawberry with mint, and lemon with ginger. Just try the differences.
  • “You have to be willing to experiment,” says Uwe Koch. “And you have to become fond of food and deal with the ingredients in detail.” Sprinkles like cookie dough are particularly tough.
  • Blabini says it’s important to keep adjusting recipes. Because: “The palate changes with age.” What tastes good when you’re young often looks too sweet later on.
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