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!

 

This is the season for baking and giving. Add a neat touch with my Home Baked Of Course tags. You receive a JPEG printable with 14 tags in 3 sizes.

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Simple Cake Decorating Ideas

 

Easy ways to decorate a simple cake and make it look elaborate and professional are:

1.  Use one color icing
2.  Make random squiggles and designs
3. Cover the entire top and sides of the cake with the designs

For this two-layer, red velvet mix cake, I spread a thin layer of store-bought, squirt can vanilla icing between the layers. The can of icing had been leftover and stored in the fridge for some time. 

I had three, plastic, interchangeable pastry tips that fitted on the can tip. I don't think I'd ever used them. While I was introduced to basic, cake decorating in home ec, I don't have any experience. I like cake decorating but over the years hadn't taken time to build my skill.

I started in the center making a few long, leaf shapes with one tip. I then added large round shapes, in swirl shape, with the rosette or star tip. These were supposed to loosely resemble flower blooms. I used the same tip to make star designs around the outer border and to fill in.

I used the round tip or liner to make a few long vine shapes or squiggles to fill in. For the outer top border, I used the rosette, or star tip, and the leaf tip to make long designs. I waved some of them to make a somewhat rippled border. I covered the side of the cake with the same long piping strokes.

I like how it turned out because it reminds me of some type of traditional or ethnic porcelain or fabric design. Even if you've never had an introduction to cake decorating, you can do this too. 

Whether you have some old pastry tips back in a drawer or you buy a little set of plastic ones, just make some squiggles. Keep them close together and cover the top of your cake. Make some simple, easy lines around the outside. If you don't have a steady hand, don't worry. Make the lines wavy. Use your skillful, wavy hand to completely cover the side. 

Remember, squiggles, waves, circles and plops! You can easily decorate a simple, little cake. Those who matter will be impressed. Before you know it, people will be saying, That's SO pretty! Will you make one for me? Most of all, just impress yourself and it won't matter what others think!  

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Use tags for gift-giving your baked goods.

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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.

      Downloadable Gift Tags To Print