While using an electric or hand-cranked ice cream maker will get you to your sweet reward a little easier, it's not a necessity.

Here's how to make do without one:


  1. Combine the ingredients for your ice cream mixture following the recipe. Chill the mixture over an ice bath. Meanwhile, freeze an empty freezer-safe shallow bowl or pan. Stainless steel works well for this.
  2. Place the cold mixture into the cold pan.
  3. Chill for about 20 minutes and check your ice cream. As the edges start to freeze, stir the mixture rapidly with a whisk or spatula to break up the partially frozen ice cream. This will help make it smooth and creamy. You cannot over-beat. Return to the freezer.
  4. Stir ice cream vigorously every 30 minutes until it is firmly frozen. This may be repeated 4 to 5 times until mixture is smooth and creamy. If ice cream becomes too hard, place it into the refrigerator until it becomes soft enough to beat and continue the process.
  5. Ripen the ice cream by storing it in a covered freezer container until ready to serve.



With an Ice Cream Maker


Fill the cylinder of your ice cream maker no more than 2/3 full; freeze according to the manufacturer's directions. If working in batches, refrigerate remaining mixture until ready to freeze. Transfer the finished dessert into a freezer container; cover and freeze until firm. This will take 2-4 hours.



Know the Difference?


  • Sorbet — contains no dairy; is very light in flavor
  • Sherbet — contains fruit, but also dairy and is lighter than ice cream
  • Frozen Yogurt — Contains dairy that has been cultured; resembles soft ice cream
  • Ice Cream — Must have at least 10% milk fat; may or may not contain eggs
  • Gelato — Ice cream with a mix of milk and sometimes cream, and eggs; boasts a dense texture.



How to Make Ice Cream >

Ice Cream Recipes >