Ice cream made with two bowls — no machine needed

Summary by Krater

The host demonstrates the 'two-bowls' method for making homemade ice cream without an ice cream maker, using an ice bath and an electric mixer to churn sweet cream and frozen custard bases. The technique produces smooth, scoopable ice cream comparable to traditionally churned batches.

From the video

Answers: How do you make homemade ice cream without an ice cream maker?

• homemade ice cream without a machine
• two-bowl ice cream churning method
• Philadelphia style ice cream
• French style frozen custard
• using salt in ice baths for cooling

Ingredients

• 2 cups / 475 ml heavy whipping cream
• 1 cup / 235 ml evaporated milk
• 3/4 cup / 150 g sugar
• vanilla
• ice
• 1 part salt to 4 parts ice coarse kosher salt
• 6 egg yolks
• 1 cup milk
• 3 or 4 peaches
• lime juice

What it concludes

• Evaporated milk can be traded in for milk in ice cream to get a smoother texture due to higher protein content.
• Adding salt to ice lowers the melting point of the ice, resulting in supercooled water wrapping around the inner bowl to chill the ice cream.
• Churning ice cream in a bowl set inside an ice bath incorporates much more air upfront than traditional slow-churning ice cream churns.
• Putting the churning bowl in the freezer and beating it again after an hour pops excess air bubbles and breaks large ice crystals down into smaller ones for a smoother texture.
• Fresh-style ice cream (frozen custard made with egg yolks) is noticeably denser and smoother than Philadelphia-style ice cream, but requires significantly more preparation time.