Check the mixture’s temperature with a candy or deep-fry thermometer. You can also tell that the base has cooked enough when it is thick enough to cling to the back of your spoon.
You can substitute a fresh vanilla bean for the extract if you prefer. Cut the bean in half and scrape the seeds out to mix them into the base.
The bowl must be completely frozen. If it isn’t, the ice cream base won’t freeze fast enough, which will result in ice crystals. How exactly you reassemble the ice cream maker depends on the brand and how it is constructed. Refer to the manufacturer’s instructions, if needed.
If you want to add mix-ins such as nuts, crumbled cookies, and candy pieces to the ice cream, you should also consult your manual. You’ll likely be advised to add to them just before the ice cream is finished mixing.
Make sure your container is airtight to prevent the ice cream from becoming freezer burned.
A stainless steel pan that’s approximately 9 by 13 inches (23 by 33 cm) works well for making the ice cream.
You’ll know that the ice cream is ready for the next step when the edges just begin to freeze.
If you don’t have an electric mixer, you can mix the ice cream by hand with a wooden spoon. It will just take a little more time and elbow grease.
If you’d like to add crumbled cookies, brownies, or candy to the ice cream, mix them in by hand just before the last time you return the ice cream to the freezer.
It’s a good idea to let the ice cream sit out for 5 to 10 minutes before you serve it so it’s easier to scoop.
The reason you want to chill the pan is so that the ice cream freezes faster. If the ice cream doesn’t freeze fast enough, it will develop ice crystals.
Don’t use plain, unsweetened condensed milk, or the ice cream won’t be sweet enough.
For the best results, chill the stand mixer bowl in your refrigerator for 15 to 20 minutes. You can use an electric hand mixer or whip the cream by hand if you prefer.
Be careful not to overmix the mixture or you’ll take some of the air out of the cream.
When folding the ingredients together, scrape the bottom and sides of the bowl often. Be sure to fold the ingredients–not stir. This will help introduce more air into the ice cream, which will give you a lighter texture.
Covering the pan is important. If you don’t do this, the ice cream may develop ice crystals on top. It may also absorb not-so-tasty odors from your freezer.
Match the mix-ins to the flavor of the ice cream. For example, nuts would taste great in chocolate ice cream, but not so great in mint.
