10 Tips For Successful Homemade Ice Cream


Homemade ice cream is one of those treats that goes down so well during the hot summer months. With a little skill and knowhow it’s not hard to get right either – see these great tips.

how to make icecream


  1. It usually takes 24 hours at least for the bowls from a majority of ice cream makers to freeze. You should store the bowl from your ice cream maker inside the freezer on a regular basis.  Wrap it tightly inside a plastic bag.  If you do this, it will be ready to go at all times. You can make it in the fridge or via a machine – check out these ice cream maker reviews to give you an idea.
  1. There is no such thing as your ice cream “batter” being too cold. I use a quart-sized yogurt container to pour mine into and then allow it to chill overnight in the refrigerator.
  1. Don’t fill up your ice cream maker too full. The best results are obtained from having it three-quarters full.  It may appear to be a bit on the empty side, but filling the bowl all the way to the top will result in the ice cream not aerating correctly.
  1. No matter what the instructions on a recipe say, when egg yolks are being tempered for a custard-based ice cream, don’t ever pour over 3 to 4 tablespoons worth of hot cream in the yolks before you whisk them into the cream again. Go very slowly as well.  You don’t want to create an accidental scramble for sure.
  1. When using alcohol, like with drinking, moderation is key when it is used as an ingredient for ice cream. In my personal experience, if more than 1/4 cup is used (for a recipe yielding 1 quarter) it will interfere with the ability of the cream to freeze. These are not for kids, of course!
  1. To get the best flavor, add extracts (almond, maple, vanilla, etc) once the ice cream batter is cool, but prior to churning.
  1. Add mix-ins, like candy pieces, nuts and chocolate chips, during the last part of churning only. The ice cream should be done already.  You just want to get your mix-ins distributed evenly.
  1. Flat, shallow containers work best for storing and freezing ice cream. In the U.S., usually ice cream is sold in round, tall containers, while in Italy, gelato comes in rectangular, low containers for promoting even consistency.
  1. In order to prevent the forming of ice crystal, the surface should be covered with a layer of wax paper or plastic wrap before the container is closed.
  1. Homemade ice cream can keep well for as long as a week. It starts to lose its creamy texture and flavor after that.  So eat it quickly – it’s always possible for you to make more!
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  • Reply Claudia Aguilar May 12, 2016 at 3:01 pm

    I’ve never made ice cream before. I know the satisfaction of DIY but to be honest I’d rather buy ice cream. I know I am lazy like that :/

  • Reply 101 Fun Things You Can Do With Your Toddler This Summer - Parental Journey May 30, 2016 at 7:13 pm

    […] or cherry tomatoes, for example. 13. Play hide and seek every day. Why? Because it’s fun. 14. Make homemade ice cream. 15. Visit your parents and let them spoil her for a day or two. 16. Fly a kite. 17. Go to the park […]

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