Here's the quick, easy, 5-step process. (Step-by-step pictures to follow.)
That's all there is to it! We like our ice cream fresh, soft-serve style. If you like it hard, you'll want to transfer it to a freezer container and freeze for a few hours.
Below is my Basic Vanilla Ice Cream recipe, adapted from the Cuisinart recipe book that comes with your ice cream maker. I use less sugar in mine. That's the beauty of making your own ice cream: You get to choose how rich, how sweet, how decadent, how healthy, how not!
White Cuisinart freezer bowls in my freezer (second one barely visible behind the first)
Copyright L Kathryn Grace - All rights reserved
Copyright L Kathryn Grace - All rights reserved
- Freeze the bowl for 16+ hours prior to making ice cream. The thick walls of the bowl are filled with a fluid that freezes solid. When thawed, you can feel and hear it slosh. When it's frozen, you're ready to make ice cream!
- Next, stir up a batch of ice cream mixture from the recipe book that comes with the maker, or try one of mine on this page.
- Chill the mixture for one hour in the fridge. If the container is airtight, you can leave it longer, overnight, up to 3 days.
- When you're ready to make ice cream, place the frozen bowl on the machine, slip the paddle in, pop the clear, plastic cover over the assembly, hit the on button and pour the ice cream mixture through the top opening in the lid.
- Set a timer for 20 minutes and walk away till it's done.
That's all there is to it! We like our ice cream fresh, soft-serve style. If you like it hard, you'll want to transfer it to a freezer container and freeze for a few hours.
Below is my Basic Vanilla Ice Cream recipe, adapted from the Cuisinart recipe book that comes with your ice cream maker. I use less sugar in mine. That's the beauty of making your own ice cream: You get to choose how rich, how sweet, how decadent, how healthy, how not!
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