FAQs

Q: Is it possible to make ice cream without an ice cream maker?

A: Yes!  If you don’t have an ice cream maker or if don’t have enough storage space in your kitchen for yet another piece of equipment, it is still possible to make delicious, creamy ice cream at home!

David Lebovitz outlines a simple method that involves pouring your custard into a pre-chilled, freezer-proof container and then stirring the mixture every 30 minutes or so over the course of a few hours.  Or, if you don’t have a few hours to spare, you can adapt Serious Eats’ method by pouring the custard into ice cube trays, freezing it, and then whirling the frozen cubes in your food processor until it’s creamy.  (Scroll down to the bottom to the section entitled “Fast Freeze”.)

I haven’t tried either method, but both seem to have pretty good reviews.  Give it a try and let me know how it works out!

Q: Do you have any egg-free recipes?

A: Yes!  A few egg-free recipes are starting to appear in the 52 Scoops repertoire!  Egg-free ice cream recipes are coded with an “E” and are searchable under the category tag “egg-free”.  Also, be sure to check out this post on modifying other 52 Scoops ice cream recipes to be egg-free.

Q: Do you have any dairy-free recipes?

A: So far, I have one dairy-free recipe and another recipe that has been tested with a dairy alternative.  I know that dairy-free ice cream recipes are in demand and I’ll be trying my best to develop some more.  Dairy-free recipes are coded with a “D” and are searchable under the category tag “dairy-free”.




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