Ultra-Creamy Old-School Homemade Ice Cream
This is the ice cream that convinces everyone you own a professional churn. The base comes together in five minutes in a blender, then the stand mixer turns frozen cubes into a silky, scoopable cream with no ice crystals at all. It is generous, cheap to make, and seriously hard to stop eating.
🛒 Ingredients
16 servings
- 500 ml whole milk
- 1 tub full-fat heavy cream (about 200 g)
- 200 g sweetened condensed milk
- 100 g caster sugar
- 2 tbsp ice cream powder, flavour of your choice
- 1 heaped tbsp neutral stabiliser
- 1 tsp emulsifier
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Directions
- 1
In the blender jug, combine the milk, heavy cream, condensed milk, sugar, ice cream powder and neutral stabiliser. Blitz for 5 minutes on high speed: this is what we call the base.
- 2
Pour the base into a wide container and freeze it until completely solid.
- 3
Take the frozen base out, set it on a board and cut it into small cubes with a large knife.
- 4
Tip all the cubes into the bowl of a stand mixer and add the emulsifier.
- 5
Start on low speed for about 6 minutes, just enough to soften the mixture without straining the motor.
- 6
Then run the mixer at full speed for 14 minutes, until the mixture is perfectly smooth and completely free of ice crystals.
- 7
Once the texture is even and creamy, the ice cream is ready.
- 8
Scrape it into a tub, return it to the freezer and serve once it has firmed up again.
💡 Chef's Tip
The neutral stabiliser and the emulsifier are the two secrets behind ice cream that holds its shape: look for them in speciality grocers or baking supply shops. Take the tub out 5 minutes before serving and the ice cream will scoop beautifully without melting. Swap the ice cream powder (vanilla, strawberry, chocolate, pistachio) to change the flavour every time.
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