Abigail Peichel

The final product was delicious and so wonderfully amazing!

The ice cream of dreams can be yours any time

April 6, 2021

What if ice cream could be an all-year-round snack? What if you didn’t have to wait until Dairy Queen opened or the weather to turn nicer? Well, now you can, because I’m about to share with you the best homemade ice cream recipe out there!

Over the weekend, my Dad and I decided to make some homemade chocolate chip ice cream. However, there are many different flavors to choose from: strawberry, chocolate, mint chocolate chip, cookies and cream, and any other flavor you can think of!

Today, though, we will be discussing how to make homemade chocolate chip ice cream with your traditional ice cream maker.

This is the ice cream maker that we use to make our ice cream. It is a Sunbeam 4 quart wood bucket. (Abigail Peichel )

First things first, you need to gather up all the ingredients.  You will need:

  1. 2 1/2 cups sugar
  2.  1/4 plus 2 tablespoons flour
  3. 1/2 teaspoon salt
  4. 5 cups of milk
  5. 4 eggs, beaten
  6. 4 cups whipping cream
  7. 2 tablespoons of vanilla extract

After gathering up all the ingredients, the ice cream making can commence!

There are three options, you can either make a 4 quart, 5 quarts, or a 6-quart container of ice cream. Normally, I make the 4-quart option.

The second step is to combine sugar, flour, and salt into a saucepan. Then, gradually stir in the 5 cups of milk; I normally take it one cup at a time. Make sure you are constantly stirring over medium heat for approximately 15 minutes or until it thickens.

After you think your mixture has thickened some, you can start to beat the four eggs in a separate bowl.

Four eggs ready to be beaten. (Abigail Peichel)

Then, you can gradually add one cup of the mixture to the beaten eggs, then add the remaining mixture to the mixture still on the stove; stirring consistently of course.

The eggs being beaten with the mixture (Abigail Peichel)
Egg mixture being poured back into original mixture. (Abigail Peichel)
What the mixture should look like. (Abigail Peichel)

Cook that for approximately 1 minute, remove from heat and refrigerate for 2 hours.

After the mixture has chilled for 2 hours, in a separate bowl combine whipping cream and vanilla, add the chilled mixture and stir with a whisk.

Whipping cream and vanilla being added to the mixture (Abigail Peichel)

Then get out your wood bucket ice cream maker and add one layer of ice and one layer of rock salt and repeat until full. Then pour your mixture into the metal container and start to spin the ice cream. The maker will stop once the ice cream is somewhat frozen. This process normally takes 30 minutes to an hour.

The mixture being poured into metal container where it will slightly freeze. (Abigail Peichel)
What your ice cream will freeze in. (Abigail Peichel)

After your machine stops, feel free to add as many chocolate chips as you want. I personally enjoy using the mini ones as you are able to fit more in.

Then put your finished product in a freezable container and freeze overnight.

The next morning, you will have a deliciously creamy, soft serve ice cream that is definitely worth the wait!

This is an all day process that involves a lot of waiting and trial and error. The first time my dad and I made this ice cream, it tasted fine but the texture was very grainy, which is where the heavy whipping cream comes in. We also needed to go back and forth from the grocery store because we kept missing ingredients.

However, it was very worth it and I definitely buying an ice cream maker and trying out different recipes; they will not disappoint!

I think it is rewarding to eat something you created yourself versus buying it from a store. ”

— Abby's Dad


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