real life test kitchen: ice cream without the ice cream maker!
Like a lot of Shelterrific fans, I don’t have an ice cream maker, but I’ve toyed with the idea of investing in one. Unfortunately, my kitchen storage situation dictates otherwise. But then comes Cook’s Country Magazine to the rescue! In a past year’s summer issue, I found a recipe for “Easy Chocolate Ice Cream” that didn’t require an ice cream maker. Bingo!
Easy Chocolate Ice Cream
1 teaspoon instant coffee or espresso powder 

1 tablespoon hot water 

4 ounces bittersweet chocolate, finely chopped 

1/2 cup sweetened condensed milk 

1/2 teaspoon vanilla extract 

Pinch salt 

1 1/4 cups heavy cream, cold
1. MELT CHOCOLATE BASE. Combine coffee (or espresso) powder and hot water in small bowl. Let stand until coffee dissolves, about 5 minutes. Microwave chocolate, sweetened condensed milk, and coffee mixture in bowl, stirring every 10 seconds, until chocolate is melted, about 1 minute. Stir in vanilla and salt. Let cool.
2. MIX AND FREEZE With electric mixer on medium-high speed, whip cream to soft peaks, about 2 minutes. Whisk one-third of whipped cream into chocolate mixture. Fold remaining whipped cream into chocolate mixture until incorporated. Freeze in airtight container until firm, at least 6 hours or up to 2 weeks. Serve.
And I have to say, it turned out creamy and chocolate-y with an amazing rich texture – a home run even without an ice cream maker. I’m so happy to have discovered this recipe before the summer ends, and I’m pretty sure you will be too. — Rebecca F.
Photo credit: Cook’s Country
There are actually multiple ways to make ice cream without an ice cream maker. I once saw an episode of Good Eats about ice cream where the sealed all the ingredients into a ziploc bag, taped it shut to make sure the seal held, then put the ziploc bag in a clean garbage bag full of ice and rock salt. They tied the garbage bag shut and tossed it around for an hour and got ice cream. The other alternate method on the show used one of those ice cream soccer balls that were a novelty a few years ago.
All you really need for ice cream is cold and agitation.
Cook’s Country have done Vanilla and Strawberry as well. The strawberry recipe is here:
http://www.cookscountry.com/recipes/Magic-Strawberry-Ice-Cream/31042/?extcode=M00KSCR00