How to make ice cream without an ice cream maker

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My kitchen is the size of a large cupboard which has meant limiting the amount of kitchen gadgets I buy. Besides the bare essentials, not much will fit which has meant an ice cream machine has been totally out of the question. Sadly, I have now lost count of the number of times I have come across a great ice-cream recipe in a cook book or on a website and have just had to keep on flicking or scrolling as it starts with the phrase “In your ice cream maker”. So you can imagine I was incredibly excited to discover this recipe for ice cream that can be made using simple (and small!) electric beaters.

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The finished ice-cream
 
The recipe comes from my good friend Thea’s Mum and is so divine that I had to beg Thea for the recipe at a dinner party. The resulting ice-cream is incredibly smooth and rich. It’s a bit denser than your standard ice cream but this only adds to the deliciousness of it. Of course, the joy of making your own ice cream is that you can really make it whatever flavour you want but as a novice I started out with this totally decadent but simple double Belgian chocolate flavour but am looking forward to experimenting with new combinations. Watch this space and let me know if you have any suggestions. I am thinking a rhubarb crumble flavoured ice cream and maybe a pistachio one.
 
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Mixing the chocolate and egg yolks into the whipped cream
 
Ingredients
3 eggs separated
1/2 cup of castor sugar
1/3 cup of water
300ml whipping cream
2 drops of vanilla essence
100g Belgian chocolate or try any that is over 70 per cent
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Mixing the meringue mixture into the whipped cream, egg yolks and chocolate
 
1. Boil 1/4 cup of castor sugar and water for 2 mins or until the bubbles start to change in size and get larger. Pour the mixture onto the egg yolks and mix together. Leave to cool
 
2. Whip the cream, 1 tbsp castor sugar and the vanilla essence until it is thickened.
 
3. Melt 50g of chocolate and then mix into the cooled egg yolk mixture. Leave to cool.
 
4. Fold this mixture into the whipped cream until combined.
 
5. Beat the egg whites and 4 tbsp of castor sugar until it is thick and glossy like a meringue. Fold this into the the whipped cream mixture until combined.
 
6. Break the remaining chocolate into chips and mix through. Freeze the ice-cream for at least four hours before serving.
 
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The finished product
 
Links
If you liked reading this you might be interested in this recipe for cheats chocolate mousse or this one for chocolate brownies.

13 comments

  1. While I have been making semi-fredo as my alternative to home made ice cream… I will give this a bash.

  2. Brilliant! I, too, am unwilling to take up counter or storage space with an ice cream maker, so I’ll definitely give this recipe a try.

  3. Yay! I too have a kitchen the size of a cupboard, so I know the pain of seeing all those fab ice cream recipes without being able to give them a whirl. This looks amazing – double Belgian chocolate has to be the best place to start!

  4. You should get a kitchen aid, then you can have the ice cream attachment and a lot other cool stuff. Its really multi purpose (that being said, i haven’t used my ice cream maker attachment and I’ve had it over a year LOL).
    Have a wonderful weekend.
    *kisses* HH

  5. genius! as i also suffer the small kitchen problem (which has rendered both breadmakers and ice cream makers out of the question), this is inspired! will have to give it a go.

  6. Gregory – let me know how it goes for you

    An American in London – good luck! really is quite simple

    Nora – good to hear I am not the only one spatially deprived in the kitchen department!

    Heavenly Housewife – we got a kitchen aid for a wedding present but had to leave it in Australia cart it back to the UK via our honeymoon. I am itching to get back to Oz and get it.

    Crumbs for dinner – there are always so many gadgets I want to buy so this is a good way to resist

  7. A terrific looking ice cream! I also do not have an ice cream maker so I make my frozen treats in a similar way 🙂

  8. I’ve tried a ‘beat again when frozen’ recipe that ended up giving me icy icecream. Will be sure to try this out before the summer ends.

  9. Fabulous idea! Sounds a bit like a Nigella Lawson recipe I read ages ago and was meaning to try. Shame the weather isn’t that great for ice cream anymore… 🙁

  10. Ice cream looks very soft and creamy! nice to be here, best wishes.

  11. The more I hang out with your foodies, the more I admire your tenaciousness. Kudos on the ice cream but I think I’ll either stick to the ice cream parlour or visit friends who make their own ice cream!

  12. Oooh great recipe. I actually have an ice-cream maker (a Kitchenaid attachment) but it is a bit of a hassle to use. I am going to try this one with the Kitchenaid beater!

    Jetsetting Joyce

  13. 5 Star Foodie – good to hear I am not the only one

    Amber – I could never be bothered with those ones – sounded like too much hard work

    Su-Lin – I know – bring back ice-cream weather!

    Sanjeeta – thanks for visiting

    Wine Sleuth – you could say tenacious or you could say pig headed!

    Joyce – Shame to hear the Kitchenaid attachment is not up to scratch

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