If you’re an ice cream lover and would love to make ice cream at home, then don’t let absence of an ice cream making machine be an obstacle for you.After all, ice cream was still popular when there was no electricity. But it would help, to have an electric beater at hand.The idea of making ice cream is to freeze a creamy base and then break those icy crystals as much as possible until it forms a smooth icy cream. It would be appropriate to use a custard base ice cream recipe for making ice cream by hand to achieve that smooth ice cream texture. It’s important to start with small quantity until you get the hang of making ice cream by hand.  Ice cream made by hand tastes best when it is freshly prepared. So dig in your favorite cook books, fetch out a good custard based ice cream recipe and follow simple steps on how to make ice cream by hand.

YOU WILL NEED

• A good custard based ice cream recipe

• Lots of crushed ice

• Lots of rock salt or common salt

• Electric beater or a hand beater

• A freezer proof dish

• A large shallow pan to fit in the freezer proof dish

INSTRUCTIONS

• Prepare the ice cream base and let it cool.

• Now pour the ice cream base in a freezer proof dish and put in the freezer for around 45 minutes.

• Take a large shallow pan, fill it with crushed ice and rock salt or common salt.

• Check out the ice cream base in the freezer, if the edges have started to form crystals, take it out.

• Place the ice cream dish on the crushed ice and rock salt, making sure you covers all the four sides and bottom of the dish with ice and salt.

• Now beat the ice cream base vigorously with an electric beater or a hand beater making sure you break all the ice crystals in to a smooth creamy form.

• Let the ice and salt keep chilling the ice cream, and you keep beating to a creamy form.

• When the ice is all water, return the ice cream dish to the freezer for 30 minutes. Empty that salt and water and refill that pan with crushed ice and rock salt.

• Take out the ice cream dish again and put it back in ice and salt dish, making sure you cover all four sides and bottom of ice cream dish with ice and salt.

• Start beating again, vigorously. Until smooth and creamy.

• Return the ice cream dish to the freezer and let it freeze for 30 minutes.

• Take it out and beat it to a smooth cream for the last time now. This time you don’t need a pan filled with ice and rock salt.

• Enjoy fresh homemade ice cream by hand with your favorite toppings.