When I was a kid, my dad used to make ice cream using just a blender and some sugar. And sometimes the kids would even help out. The first time we made the vanilla pudding, it felt like you were holding something that you had left to last for an entire lifetime in your freezer and they thought that dessert wasn’t good enough for us. Even though it eventually became beloved by all, the recipe didn’t stay with me long enough to have many family members try their hands at making it a regular thing. It was more of a cheat-fest type situation. There is never going to be consistency at all.
But now we have the perfect recipe for ice cream this summer and no matter what time of year or weather it was made, it is always delicious! So let’s get started!
1 ½ cup sugar
2 cups ice
6 oz unsalted butter (or any other cold butter)
¾ cup cornstarch + 2 tablespoons cornstarch powder (or 1 teaspoon cornstarch powder)
1 large egg, room temperature (keeps for about 20 minutes to thicken)
Preheat oven to 350 degrees. Combine equal amounts of sugar and cornstarch powder in a bowl until well combined. In another bowl, whisk together melted cornstarch with eggs. Add ice water into bowl until dissolved before adding mixture to greased bottom and sides of an 8 inch 9 inch square baking dish. Scoop ice-cream mixture into pan; refrigerate for about 30 minutes before putting on top of the pan. After 30 minutes, remove ice cream from heat and pour over smooth side of baking sheet. Bake completely, uncovered, for 20 to 25 minutes or until creamy and firm to the touch, depending on how much milk there is in the recipe. Let sit about 10 minutes at room temperature. Once cool, serve ice cream by itself as you like. You can also add whipped topping and/or frozen berries if desired.
If you want to enjoy your ice cream right out of the container, scoop a spoonful onto a plate and cover top with cling wrap, then bake it in the preheated 350 degree oven for 15 to 20 minutes. Let cool before serving and storing frozen pops in containers with lid. Be sure not to leave them in the fridge because once the mixture starts to thicken, it will prevent the flavors from staying crisp for longer.
For the final steps, just follow the directions to the letter. But when it comes to getting your hands dirty, just set aside a pot of ice water and mix up your ice cream while it is still piping hot and ready to go. Then just put the recipe on whatever prep work need to be done or grab a jar (or two) if needed to store, and you are ready! No need to worry about messes or messes! Just give yourself a little bit of pleasure and enjoy having these things every weekend.
I hope that helped you make time for ice cream this season! If you enjoyed reading this article and it has inspired you to give someone else, or yourself, a break it feels good. Have fun playing around with the recipe for a couple weeks!
My advice for trying these food recipes is to start simple and try to find one of your own and tweak it until the ingredients and technique are correct for yourself. As long as the results are great then most likely the magic of life will happen and you will find something you’ll love to share about life with others.
Be kind, be patient, and don’t forget to spread kindness to anyone.
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