Making ice cream at home can be rewarding, but challenges like hard texture, ice crystals, or lack of creaminess often arise. This comprehensive guide provides step-by-step instructions to resolve these issues and create delicious, creamy ice cream without needing a dedicated ice cream maker.
Common Problems with Homemade Ice Cream and Their Solutions
- Too hard: Use the correct balance of ingredients to soften the texture.
- Presence of ice crystals: Add stabilizers like GMS and CMC powders to prevent crystallization.
- Not creamy enough: Incorporate whipping cream for fluffiness and creaminess.
This recipe ensures professional-grade ice cream texture using easily available ingredients and tools at home.
Ice Cream Recipes for Popular Flavors
Flavors Covered
- Vanilla
- Chocolate
- Butterscotch
- Strawberry
- Orange
- Tutti Frutti
- Kesar Pista
- Black Currant
- Pineapple
Ice Cream Base Recipe (For All Flavors Except Chocolate)
Ingredients (4–6 servings):
- 1/2 liter full cream milk
- Check fat content; it should be above 4%. (Amul Gold is a good option.)
- 2 tablespoons corn flour
- Avoid excess to prevent stickiness.
- 2 tablespoons GMS powder (Glycerol Monostearate)
- Prevents ice crystals and ensures a creamy texture.
- A pinch of CMC powder (Carboxymethyl Cellulose)
- Stabilizes the ice cream without requiring a churner.
- 8 tablespoons sugar
- 1/2 teaspoon liquid glucose (optional)
- Reduces sugar crystallization and adds shine.
Steps to Make the Ice Cream Base:
- Mix all ingredients into the milk, ensuring no lumps.
- Heat on medium flame, stirring continuously.
- Once it starts boiling, turn off the heat and stir for 2–3 minutes.
- Let it cool to room temperature.
- Pour into a metal container (preferably aluminum) and freeze until solid.
Note: The base will be hard and needs whipping to soften for flavors.
Vanilla Ice Cream Recipe
Ingredients:
- 1 cup whipping cream or fresh cream
- A few drops of vanilla essence
Instructions:
- Scrape the frozen base into a chilled bowl.
- Add cream and vanilla essence.
- Place the bowl in a larger container filled with ice to keep it chilled.
- Whip the mixture with an electric or manual beater until soft and fluffy.
- Transfer to a metal container, close the lid, and freeze for 6–8 hours.
Strawberry Ice Cream Recipe
Ingredients:
- 1/2 cup cream
- 1/2 teaspoon strawberry essence
- 3 drops red food color
- 1 cup strawberry pulp
Instructions:
- Combine all ingredients with the base.
- Whip until soft and fluffy.
- Freeze for 6–8 hours.
- Optional: Add chopped strawberries after whipping.
Other Ice Cream Flavors
Orange Ice Cream
- Add orange pulp, orange essence, orange food color, and cream to the base.
Pineapple Ice Cream
- Add pineapple pieces, yellow food color, pineapple essence, and cream to the base.
Tutti Frutti Ice Cream
- Add tutti frutti pieces, essence, and your preferred food color.
Kesar Pista Ice Cream
- Add saffron (soaked in milk), chopped pistachios, kesar essence, and lemon-yellow food color.
Black Currant Ice Cream
- Add black currant pulp, black currant essence, and a mix of red and blue food colors.
Butterscotch Ice Cream Recipe
Ingredients:
- Cream
- 3 drops butterscotch essence
- 4 drops lemon-yellow food color
For Crunchies:
- Caramelize sugar in a pan.
- Mix in chopped walnuts to coat evenly.
- Cool and break into small pieces.
Instructions:
- Mix cream, essence, and food color with the base.
- Add crunchies after whipping.
- Freeze for 6–8 hours.
Chocolate Ice Cream Recipe
Chocolate requires a unique base with slightly different ingredients.
Ingredients:
- 1/2 liter milk
- 1 tablespoon GMS powder
- A pinch of CMC powder
- 8 tablespoons sugar
- 1/2 tablespoon custard powder (optional)
- 1 tablespoon cocoa powder
- 1 tablespoon drinking chocolate
- 1 tablespoon corn flour
- 1 tablespoon liquid glucose
Instructions:
- Mix all ingredients and heat until boiling. Stir for 2–3 minutes.
- Cool to room temperature, then freeze in a metal container.
- Scrape and whip with cream until fluffy.
- Add choco chips as a variation.
Tips for Perfect Homemade Ice Cream
- Use whipping cream for better results, as fresh cream can turn into butter if over-whipped.
- Always keep the ice cream base cold while whipping to prevent melting.
- Store ice cream in airtight containers to avoid freezer burn.