How To Make Homemade Ice Cream With Hand Mixer

I finally found a simple homemade ice cream recipe that didn't require a lot of heavy blending and food-processing. My inspiration came from a one minute Youtube video from Amaze Glaze. 

I started with the recipe of a commentor who had translated the recipe from the metric measurements in the video. I tweaked her recipe and replaced the cocoa. 

@thatinspiredme1073 (Youtube name of commentor)

3 1/4 C Heavy Cream

1 1/8 C Cocoa

1 Can Condensed Milk (14 oz. Can)

Ingredients & Tools For My Recipe

1 qt (tall carton) heavy whipping cream

14oz (1 small can) sweetened condensed milk

1/2c or more of milk

*Flavorings and additions of your choice

Hand mixer or whatever you use to mix recipes

Large mixing bowl

Rubber spatula

Container(s) for freezing

*For my coffee ice cream, I added these ingredients to taste: Columbian instant coffee crystals, English toffee instant cappuccino mix, French vanilla instant cappuccino mix, salted caramel coffee syrup.

I used the entire carton of heavy cream, which increased it from 3 1/4c to 4c. I wanted to reduce the amount of sugar per serving and using more cream did this by increasing the volume of the mixture.  

I used my hand mixer and started on low. After 2-3 minutes, I increased the speed to medium and stopped to scrape down the sides of the bowl with the rubber spatula. I increased the speed to high after about 2 minutes. Be careful not to mix too long because it will begin to form clumps of butter.

After I whipped it to soft peaks, or peaks that fall over, I added these ingredients to my taste:

• vanilla flavoring
• instant coffee
• instant English toffee cappuccino
• instant French vanilla cappuccino
• salted caramel syrup
• a couple of shakes from my salt shaker because others said it improves the taste.

I whipped it again on low until blended. I scraped down the sides of the bowl and added the can of sweetened, condensed milk. I whipped on low until blended. I tasted it to be sure that it was to my liking and it was very good! 

It was also so deliciously thick. This would have been ok but I decided to stretch the mixture. I added between 1/4 and 1/2c of milk and whipped that in. I could have added more milk and it would have been even lighter in volume. I divided the mixture into 4 storage containers of various sizes and froze overnight. 

I eat so much ice cream that I think next time I'll add more milk and make it lighter, which will stretch it further. As long as it can freeze, it doesn't matter how thin the mixture is. Of course, the more milk you add the less rich and creamy it will be. 

I suppose you could stretch it so much that it would be like ice milk. Remember that? When I was growing up, there were ice creams on the freezer racks, and then beside them, the ice milk flavors. 

The next day...

I was afraid that it would be soft and easy to scoop, causing me to eat a lot of it. My homemade ice cream, however, was very stiff and so hard to scoop that it came off in curls. Yay! You can see some instant coffee spots in the lower right of the next pic. 

The taste was exquisite and almost too rich for my gut. I hope I don't have stomach problems later. Sometimes, lactose intolerance tries to rear its head. It was very much sweet enough despite the extra cream and milk that I added. I'm glad that I was not able to eat much of it. It's also very good in coffee and hot chocolate, depending on the flavor that you make.

Unlike when I buy ice cream, this lush frozen dessert will last me a long time. It was so smooth and creamy! I will definitely add more milk next time to make it more fluffy when frozen and to reduce the richness even more.  

I rate this recipe as a win-win and the result as a 10/10!

 

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Tips For Using Silicone Baking Pans

I am glad that I researched how to cook with silicone bakeware. I would never have thought it necessary to use cooking spray on the cake pans. 

The Dough Academy suggests that even though these pans are non-stick, using a cooking spray coating can prevent further sticking. 

I used the spray and my cakes released perfectly from my pans and left very few crumbs behind. This was my first time using silicone baking pans. 

I think people buy them so that they don't have to oil the pans in advance. I believe that they would have worked well in that way but I will probably continue to use spray. 

The pans are worth having because they are very lightweight, easy to clean and I didn't have to flour them after spraying them.

Silicone bakeware how to use.

I cut up the 10" cake and put it in the freezer, except for a few pieces. Then I put the 6" cake in the 10" pan. 

Baking with silicone pans.

I ordered my pans from Temu, a 6" and a 10".

Find more baking tips for silicone pans and other cooking help at The Dough Academy, whose mission is to provide you with the knowledge, tips, and tricks you need to become a dough-making master.

Tags make lovely presentations for baking gifts. Print your own tags, cut out, punch holes and add pretty baker's twine or ribbon to embellish your edible gifts. 

Baker's twine is a two-tone twist of white and a color. It comes on cards or rolls. Traditionally, bakers used it to tie up white boxes of baked goods. It adds such a festive touch!

Tags for baked goods.

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Thrown Together Banana & Applesauce Muffins

I don’t even know how they got that way in the fridge without me noticing. It was overnight, I think. My bananas were so ugly! They were so yucky that I didn’t want to touch them but I couldn’t bring myself to throw them out. They weren’t terribly ugly on the inside though, just mushy. 

I knew I had the basics in the pantry to whip up some small muffins. Anyone who has cooked for a few years knows the basic ingredients for bread products. I keep self-rising flour too, so it’s easy peasy! I guesstimated all measures. 

For 6 muffins, I mashed the 2 bananas in a bowl. I added 2 eggs, about 3/4 cups of sugar and a tsp of vanilla. I stirred it up well by hand. I then added self-rising flour, applesauce to thicken them and add more flavor, and a little milk. I gently stirred it, again by hand, until it was just moistened and still lumpy.

*****

I closely watched the consistency because I didn’t want them to bake out overly dry or too soft and crumbly. I could always have added more flour if the mix became too wet but that would possibly mean having to add more sugar, vanilla, etc. Sometimes adding more flour and other ingredients at the late stage of mixing can toughen and coarsen the end product.

*****

Spooned the mix into the greased muffin tin. I chopped up some nuts that I had on hand and sprinkled them over the tops with a little sugar. I pressed the nuts down a little with the back of a spoon so that they would not fall off during the rising.

I baked them on 400 and watched them after about 20 min. When they began to brown, I tested them with a knife until they were done to my liking.

They came out REALLY well! With butter spread over the tops and coffee, they were delish! As you can see, two were quickly gone!

TIPS:

• Using milk browns better than water, though water will do in a pinch for some recipes.

• Adding applesauce will add moisture so reduce the amount of milk/liquid.

• When guesstimating, it’s better to add a little liquid at a time rather than having to add more flour/dry products because the mix has become too wet. Over-compensating and over-stirring can make the baked good coarse and tough. 

Lettuce Craft Forum featured this post.

See other Kitchen Minute posts.

 

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Kitchen Minute: Bake The Best Biscuits

One of my fav things to bake is biscuits! I've loved them with the tang of real butter and homemade blackberry jam since I was a child. I learned the importance of cutting shortening into the flour but it wasn't until recently that I learned to ensure that the ingredients are cold, or chilled. I go a step further and chill all of my utensils and my baking pan in the fridge as I'm preparing to bake my biscuits.

Below is the link to a good article on how to bake mistake-free biscuits. It's straightforward and easy to read. 

The tip I most like is to lay the biscuits on the pan touching each other. They tell you why. The most challenging tip to me is to heat the oven to 475 degrees. It makes me nervous to think of baking them at that high of a temp but I'm going to try it.

11 Ways You're Ruining Your Biscuits

By Lisa Cericola for Southern Living

Images: Pixabay, Unsplash

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