Guide Never Enough Ice Cream: Making ice cream made simple

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Oct 21, - Never Enough Ice Cream. Making ice cream made simple. Malcolm Maclean. Making your own ice cream is a lot easier than you might think.
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I designed this base to support pretty much any flavor you, or your inner year-old, could think up. It also yields a lot of extra egg whites, which you should save in the fridge or freezer. I used mine in coconut financiers, which rely on whites for their light, spongy texture. Adjust the number of yolks for a richer or lighter ice cream. You can also tinker with the ratio of milk to heavy cream.

I like my ice cream on the richer side, so my base recipe uses the traditional ratio of six yolks. If you like yours lighter, increase the milk and decrease the cream and yolks. Or for something richer, increase the yolk and cream. The ice cream will be heavenly as long as you use at least two and no more than eight yolks for three cups of liquid dairy.

You practically have a mandate to experiment here, so take advantage. You also have room when it comes to sugar. But take this up or down as you see fit. Or replace some of the sugar with an intense honey to make a fabulous honey vanilla. Ditto maple syrup for a maple walnut ice cream. The more custards you make, the hotter and faster you can push it, but it takes practice. You can either infuse aromatics into the milk and cream mixture as it heats, or stir flavor ingredients into the custard before chilling and churning it.

Take, for example, berries or stone fruit. Too much water leads to ice crystals. Click To Tweet. Wash, hull, and chop the strawberries. Put them in a bowl and sprinkle over the two tablespoons of sugar. Toss to distribute the sugar throughout the berries and set aside until needed. Add the milk, heavy cream, and vanilla bean split down the middle to a heavy-bottomed saucepan. Bring the cream and milk mixture nearly to a boil over medium-high heat. Take the pan off the heat and leave it to infuse with the vanilla bean for 20 minutes. Remove the vanilla bean from the milk and cream mixture and gradually pour the still-warm mixture into the egg yolks while whisking constantly.

I find this easier to do if I transfer the mixture to a large measuring cup. Pour the combined mixture back into the pan and cook, stirring constantly, over medium-high heat until thickened. Remove from the heat and set aside to cool.


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Crush or blend the strawberries and pour them into the cooled cream-milk-egg mixture. Stir to combine.

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If using an ice cream maker or churn, place the mixture in the refrigerator until thoroughly chilled overnight is best. The mixture may also be frozen in a large plastic container. Pour into the container, cover, and place in the freezer. Remove from the freezer every hours and beat with an electric mixer or in a food processor this prevents ice crystals from forming. Repeat 3 or 4 times or until the ice cream is frozen. All text and photographs on Never Enough Thyme are copyright protected.

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Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Be sure to follow me on instagram and hashtag nevrenoughthyme or tag nevrenoughthyme so I can see and share what you make! Lana Stuart is the author, photographer, cook, and occasional traveler at Never Enough Thyme. A former IT professional, she enjoys time in the kitchen and the art studio.


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It is absolutely delicious. And very rich! This sounds awesome! I agree, Jen! This looks wonderful. You did not have to turn that freezer for many times before we purchased an electric one. The hand cranked freezer made the best ice-cream though.

NEVER EAT THIS ICE CREAM AGAIN, SICKENING RESULTS!

I am going to make some about two Sundays from now. I kinda wish I had one of those old hand crank freezers.

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This post takes me back home enjoying summers at my Grandma and Grandpas! My grammy used have one of those old style ice cream makers where it churned away! I believe strawberry was my favorite flavor too, sooooo delicious!!! Your ice cream looks fabulous! Hugs, Terra.

Thanks so much for your comment, Terra! I really love being able to remind people of lovely childhood memories like yours. All the best! Yes, the churn was blue, and yes, one of the brackets was missing.


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    • I was grown before I realized that not everybody in the world had to take turns sitting on the churn to make ice cream. Think about it.

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    But since it took two of us, there was always somebody with whom to talk, and to anticipate that cold heaven to come. Some folks say that you are supposed to cure homemade ice cream in the freezer for a few hours before you eat it. Do you know of anyone with that much will power? And no. I have never known anybody who could leave the ice cream in the freezer to cure.

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