A Lesson Plan to Easily Make Ice Cream from Scratch

It's often thought that there isn't a simple way to make ice cream at home, without a fancy and expensive ice cream machine. This is definitely a misconception. All you really need are utensils that are already in your kitchen. There are several different methods that require no machine or real investment other than ingredients, and the result is a tasty treat that can surpass what you find in the frozen section at the local grocery store.

Ice Cream Ingredients:

• Rock salt
• 1/2 cup whole milk
• 2 quarts of ice
• 1/4 teaspoon chocolate syrup, vanilla extract, or any other flavor you wish
• 1 tablespoon white granulated sugar

Note: If you want a larger batch, simply double each of these measurements.

Freezer Method

One challenge to this method is preventing the formation of ice crystals as your ice cream mixture hardens, so it is recommended to use a custard-based recipe that includes eggs for this one. The result will be a much smoother mixture and less of an ice crystal problem. You will also need a stainless steel mixing bowl or large baking dish that can easily fit in your freezer. Mix your ingredients completely and place in the freezer for about 25 to 30 minutes. Then check for when the mixture starts to freeze at the edges. When this happens, quickly remove and mix with a cooking spoon to break up any ice crystals. Repeat this every 30 minutes until your ice cream is thick enough.

Pot-freezing Method

This is the classic ice cream making process that was done in the days before modern refrigeration. You will need a medium to large mixing bowl and a tub for your ice and salt mixture. Make sure it is big enough for the mixing bowl to fit inside easily. If you are using chocolate- or another-flavored syrup, double the amount for this ice cream making method. Place your bowl of ingredients inside the tub and mix quickly to prevent ice crystals. It is advised to use an electric mixer for this. The salted water from the melted ice will draw away heat from the mixing bowl and lower the temperature of your ingredients to below freezing. A variation on this uses the same technique with small and large coffee cans instead of a bowl and ice tub. Experiment to see which you prefer.

Bags-in-the-Freezer Method

Combine milk, sugar and your choice of flavoring, then seal in a quart-sized freezer bag. Place two quarts of crushed ice in a one-gallon freezer bag and mix this with rock salt. Put your quart-sized freezer bag inside the gallon freezer bag, and make sure both stay securely sealed. To be on the safe side, close both of them with duct tape before you start shaking them. Spend about 15 to 20 minutes shaking and kneading the bags until the salted ice causes your ingredients in the inner bag to solidify. Be careful not to handle the bags too roughly at this step, and it is a good idea to wear gloves or use a towel in your hands to keep the outside of the bag from feeling too cold and slippery.