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How to Make Homemade Ice Cream with ice-cooling (directions, recipe, with photos, easy and free)

How to Make Homemade Low-fat Strawberry Ice cream;
Using an Ice Cream maker with Ice and Salt!

Click here for a PDF print version

Homemade ice ice cream in a bowlWhat's better than fresh picked strawbrerries?  Perhaps fresh premium strawberry ice cream but with less fat and calories? So let's take some fresh-picked fruit and make our own homemade healthy strawberry ice cream!  It is actually quite easy, and electric ice cream makers are inexpensive! The only special equipment you need is an ice cream maker (either electric or manual) that uses salt and ice for cooling.  These directions will work fine for all ice cream makers that use ice and salt; such as (but not limited to): Aroma, Hamilton Beach, Richmond Cedar Works (RCW), Rival, Oster, Rival (8400, 8401, 8401M, 8405, 8410, 8420, 8450, 8455-X, 8550, 8550-X, 8600, 8605,  8650, 8620, 8704, 8704P, 8706, 8804, 8806, F64306, etc.) Waring, White Mountain ice cream makers and many others.

If you have an ice cream maker that uses a gel container that you pre-freeze, see these instructions instead!

If you are looking for an instruction manual for your ice cream maker, we have them, too! See this page.

Directions for Making Homemade Low-fat Strawberry Ice Cream

Ingredients

  • 2 cups fat-free milk
  • 1 cup sugar
  • 1/4 cup fat-free powdered milk
  • 8 eggs (yolks only needed);  if you want to avoid even the fat in these, you can use Egg Beaters - 1 14 oz carton (the short one, not the tall one) of Egg Beaters (or the whites from 8 eggs)
  • 1 cup  half-and-half - regular or fat-free OR light cream for lighter more ice cream, more like gelato)
  • 1 teaspoon vanilla extract
  • 3 cups of prepared strawberries See step 7 for details.ice cream maker that requires ice

Equipment Hamilton Beach 68330N 4-Quart Automatic Ice-Cream Maker

  • 1 ice cream maker
  • ice cubes (about 8 tray's worth)
  • 2 cups (500 ml) table salt
  • 1 large pot
  • 1 wooden or plastic spatula

 

Instructions

Step 1 - Be sure you have plenty of ice and salt

There's not much point in trying to make ice cream if you need ice for the ice cream maker. For a typical 2-quart ice cream maker, you will need approximately: 2 cups (500 ml) table salt and 8 trays of ice cubes. It is NOT NECESSARY to use rock salt or crushed ice in most units (certainly not the Oster's). 

Crass commercial message: (Well, I warned you!) - I've tried many different types of ice cream makers over the past 25 years, and the Cuisinart ICE-30BC "Pure Indulgence" is the easiest, simplest, and neatest (as in not messy) ice cream / gelato / sorbet / frozen yogurt maker I've used.  just pop the gel bowl in the freezer and, depending upon how cold your freezer is, within 6 to 12 hours, it's ready to make ice cream, without ice, salt or mess. It also has an opening in the top to add flavorings... or to sample as it freezes.. .YUM! Highly recommended! Blake

On the other hand, the Hamilton Beach model is cheaper, but it doesn't get as good reviews and I haven't tried it.  And if, for some demented reason, you actually want to hand crank for 25 minutes, the Donvier model offers that, um, "pleasure".

 

Step 2 - Heat the milk, sugar and powdered milk

sugarNonfat dry milkHeat the milk, Stevia and powdered milkIn a large pot ( 4 quarts or larger) with a heavy bottom (for even heat distribution), mix the milk, sugar and powdered milk. Bring the mix to a low simmer over medium heat and stir to dissolve the sugar, then turn the heat down and just keep it warm.

 

 

Step 3 - Separate 8 egg yolks

eggs Separate the egg yolks from 8 large eggs. Just crack the eggs against the edge of the bowl and either pour them from one half of the shell to the other, or use your fingers to let the whites drop through while holding the yolk.  Remember, you can  use Egg Beaters instead - they work almost as well - but I do prefer the taste with real yolks better -  - 1 14 oz carton (the short one, not the tall one) of Egg Beaters (or the whites from 8 eggs)

 

Step 4 - Whip the egg yolks (or egg substitute) until thickened

Whip the egg whites until thickenedWhip the egg whites until thickenedPut the egg yolks in a medium bowl and whisk until they are thickened (it only takes about 2 minutes.  I use a hand mixer on low speed.

 

 

 

Step 5 - Slowly add 1 cup of the hot milk mixture to the egg yolks

Slowly add 1 cup of the hot milk mixture to the egg whitesWhile constantly whisking, slowly add 1 cup of the hot milk mixture and whisk until it is blended (a few seconds).

 

 

 

Step 6 - Pour the egg yolk mix into the pot of hot milk

Pour the egg mix into the pot of hot milkThen pour the egg mixture back into the pot of hot milk and increase heat to medium. Stir the mixture constantly with a wooden or plastic spoon, until the mixture is thickened (like gravy) and registers between 170�F and 180�F (check with an instant-read thermometer, like the ones with a probe).

 

 

 

Step 7 - Add the light cream and vanilla and refrigerate

Add the light cream and vanilla and refrigerateStir in light cream (or half-and-half)and vanilla. Cover and pop into the refrigerator for at least 6 hours before continuing on to step 8. Overnight or even 24 to 48 hours is fine.

 

 

 

 

Step 8 - Prepare the strawberries

 You get best flavor if you puree the strawberries first in your food processor or blender.  And besides strawberries, your could use raspberries, blueberries, blackberries, mangoes, figs and peaches.

To use the fruit just prepare it as you would for eating, then blend it in your food processor or blender for a few minutes. Here are some tips:

  • Strawberries: remove the cap (the green parts)
  • Peaches and nectarines: remove skins, pits and bruised areaspurreed strawberries
  • Raspberries: just wash them
  • Blueberrikes: just wash them and pcik off any remaining stems.
  • Blackberries: I like seedless, so I wash them and then run them through a Foley Food Mill to remove the seeds!
  • Figs: Remove stems and bruises
  • Mangoes: Peel, and cut the flesh off the stone.

Step 9 - Mix the milk/cream mix with the fruit and put the canister in the ice cream maker

About 45 minutes before you want to serve the ice cream, stir the milk/cream mixture together with the pureed fruit. Stir it up well. Pour the milk/cream/fruit mixture from step 8 into the metal freezer canister and put the cover on the canister.  Put the canister in the cream maker.   Layer ice and salt solution as follows:
A. Pour 1 cup (250 ml) cold water into Ice Bucket.
B. Place a 1 inch (2.5 cm) layer of ice cubes around Cream Canister in Ice Bucket.
(Hint: the ice cream canister should stand straight while layering.)

C. Sprinkle 1/3 cup (75 ml) table salt or 1/4 cup (50 ml) Kosher (coarse)
salt on ice.
D. Continue layering ice and salt to the top of the Ice Bucket.
E. Pour 1 cup (250 ml) cold water over top ice layer.

Step 10 - Add the salt and ice and turn on the ice cream maker!

Turn the ice cream maker on and let the maker work until it is thickened, about 20 to 25 minutes.  From time to time, add more ice cubes and salt as needed.

Now is the time to add the chocolate syrup, if you are making chocolate ice cream.  I add about 1/2 cup of chocolate syrup - I use the Hersey's sugar free syrup, but both the variety and amount are a matter of personal taste preferences!

You can tell when the ice cream is done, by simply checking the consistency through the opening on the top of the ice cream maker.  You will also hear the motor straining, as the ice cream freezes.  On some units, the directions with the maker tell you to let it work until the motor stalls and stops.

When it is done, the ice cream should have a soft, creamy texture. If you want firmer, harder ice cream, transfer the ice cream to an airtight container and place it in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Step 11 - Enjoy!

Ice cream done, in a bowlHey, once it reaches the consistency you like, it's time to eat!  That's it!  You made great homemade ice cream!

 

 

 

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