Don’t let the lack of an ice cream maker keep you from enjoying the cold, creamy goodness of homemade ice cream!
After you have chilled your ice cream base, cover it and place it in the freezer. Wait 45 minutes, scrape down the sides of the bowl, and then whip the ice cream using an immersion blender (the easiest option), a food processor (if using this option consider freezing the ice cream directly in the food processor canister), or a wooden spoon. This will help to break up any ice crystals and give you the creamiest ice cream possible. Repeat the stirring process two more times, for a total of three times. After the third time, stir in any additional ingredients. Freeze for 45 more minutes and then serve.
For recipes for the following varieties, visit: Homemade Ice Cream.
Raspberry Ice Cream: Add the raspberry puree before starting the freezing and beating process.
Key Lime Pie Ice Cream: Add the lime juice and zest after the third beating. Layer the ice cream with the crushed graham crackers and then swirl briefly with a spatula. Freeze for 45 more minutes and then serve.
Caramelized Peach Ice Cream: Stir in the peaches after the third beating. Freeze for 45 minutes and then serve.