Today’s lesson is 458 words, a 1 min 49 sec reading time. It is lesson ten of How to Hack Your Freezer.

📍 Introduction: 

Homemade ice cream is both practical & divine. It stays good for weeks, takes under 30 minutes of active work, and allows you to get your creative juices flowing. A vanilla base is like a painter's canvas - ripe for flavor experimentation. 👨‍🎨

Additionally, by making ice cream at home, you can skip the preservatives & softeners, which can taste a bit gummy. Believe it or not, a splash of liquor does the trick naturally. Because alcohol doesn't freeze, it acts as a natural softener. This trick will save you from two sub-par softening techniques - microwaving, which often leads to melting & subsequent freezer burn, and, well, waiting. 

This method uses a simple freezer bowl machine (~$60) and a classic custard recipe. For alternatives, see the "Further Study" section.👇

⚙️ Unique Gear (all are optional) : 

• Whisk 

• Mesh sieve 

• Digital thermometer (🛒: $)

• Ice cream maker (🛒: $, $$, $$$)

• Container/Storage(🛒: $, $$, $$$)

🧂 Ingredients: 

• 2 cups heavy cream  

• 1 cup milk

• 2/3 c. sugar

• Six egg yolks  

• Kosher salt (pinch)  

• 3/4 tsp vanilla (optional) 

• 2 tbsp Vodka (optional) 

✅ Instructions 

1. Whisk all ingredients (except liquor) in a pot 

2. Bring to medium heat.

3. Stir regularly to avoid clumping 

4. Turn off heat when the mixture reaches 170°F or coats spoon

5. Strain & cool to room temp. Then cover and chill 4 hours or overnight. 

6. Add booze (optional) 

7. Churn until soft-serve consistency 

8. Enjoy or freeze for later! 

📝 Notes, Tips & Tricks:

• If you don't have a thermometer: Run your finger across the wooden spoon. If the line stays without dripping or running, it's done.

• Be careful not to overheat, or the egg yolks will cook & coagulate. Nobody wants to chew their ice cream. 

• Add flavorings, toppings, & liquor after chilling & before churning. Alternatively, infuse the custard with flavors as it cooks.  

• For flavor & add-ins inspiration, check out the Ice Cream Reference Guide (Premium 🔒).  

• If using a freezer bowl, make sure it chills 12+ hours before use   

• Feel free to adjust the ingredient ratios. For lighter ice cream decrease the cream & yolks, and increase the milk. To subdue sweetness, reduce sugar or replace with other sweeteners (e.g., honey, agave, maple syrup). 

• To prevent freezer burn, cover ice cream with plastic wrap.  

• If in a rush, cool the mixture on an ice pack. Alternatively, use the freezer to cool, but stir every ~5 minutes to prevent clumping. 

• Save the egg whites for egg-white omelets or meringues. You can also freeze them for later use. (Learn more here).

🎓 Further Study 

• Ice Cream Basics 🎬 [NYTimes]

• Best Ice Cream Maker of 2020 [Wirecutter]

• 49 Best Ice Cream Recipes [Epicurious]

• Make Ice Cream, in a Mason Jar [NYTimes]

• No-Churn Vanilla Ice Cream [Martha Stewart]

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📚 Want to learn more? Check out other lessons in the Table of Contents.

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