Making your own ice cream in your own kitchen isn’t difficult and is especially fun. With a good ice cream maker, you can turn your kitchen into a mini ice cream parlour. You have complete control over the ingredients and can endlessly experiment with flavours. Modern ice cream makers are often compact, have a timer, and switch off automatically. This way, in less than an hour, you can serve a creamy dessert that often tastes better than what you find in the store.
Why homemade ice cream is so great
The biggest advantage: you decide what goes into your ice cream. No artificial colouring, preservatives, or other additives. You can also decide exactly how much sugar to use – ideal for families with allergies or special dietary needs.
And the flavour options? Endless. From classic vanilla to exciting combinations like lavender-honey or basil-lime. Use seasonal fruit when it’s at its best, and you’ll always have the freshest taste.
Ice cream maker or manual method
With an ice cream maker, you hardly have to do anything. You pour your mixture in, and the machine churns it for 30 to 60 minutes. During churning, air is incorporated, making the ice cream light and easy to scoop, without ice crystals.
No ice cream maker? You can also do it by hand. Place your mixture in the freezer and stir it well every 30 minutes. Repeat this 3–4 times, about 3–4 hours in total. The result is slightly less creamy but still delicious.
Compact ice cream makers (1.5 to 2 litres) fit easily into modern kitchens. Choose a model with a built-in compressor so you don’t have to pre-freeze the bowl. Then you can make ice cream spontaneously at any time.
The perfect base for creamy vanilla ice cream
A custard base is ideal for creamy ice cream. Mix milk, cream, sugar, and for every 700 ml of milk, four egg yolks for the perfect ratio. Heat this over a bain-marie to 80–82°C so it thickens without the eggs curdling. A heavy-bottomed pan prevents burning and distributes heat evenly.
Strain the mixture for a smooth result and let it cool. With a digital thermometer, you can be sure you’ve reached the right temperature.
Sorbet and fruit ice cream without dairy
Sorbet is made with fruit puree and sugar syrup. Let it churn for 45–60 minutes in your ice cream maker for a light texture. The balance between sweet and tart is important: too little sugar makes hard ice crystals, too much sugar prevents proper freezing. Ideal for people with lactose intolerance or vegans.
Making ice cream without a machine
With sweetened condensed milk and whipped cream, you can also make creamy ice cream without a machine. Freeze the mixture for at least 6 hours and you’ll get a surprisingly good result. A vanilla pod gives more flavour than extract, and the tiny black specks add a luxurious look.
Use a stainless steel bowl for whipping cream: it stays nice and cold and helps create stiff peaks.
Storing and serving ice cream
Store ice cream in an airtight container with a layer of plastic wrap directly on the surface. This prevents ice crystals and freezer odours.
Take the ice cream out 5–10 minutes before serving so it’s at the perfect scooping consistency. The ideal serving temperature is around -12°C. An ice cream scoop with a heat-conductive handle makes scooping extra easy.
Want to go all out? Make your own cones or waffles with a special cone maker and serve your ice cream just like in the parlour.