BABISH

recipes

community

livestream

cookware

cookbook

contact

JOIN

ICE CREAM

cook:

45 min

Picture for ICE CREAM

3,926,284 views  This week on Basics, things take a turn for the sweeter because I'm making ice cream. We're going to try a few different techniques that vary in difficulty, but they all have one thing in common: you don't need a standalone appliance.

2 Servings

US

original

metric

INGREDIENTS

For the Blended Banana Ice Cream

2 bananas, frozen

whole milk

2 tbsp cocoa powder (or more to taste)

For the Sweetened Condensed Shortcut

1 pint of heavy whipping cream

1 can sweetened condensed milk (14 ounces)

4 tbsp melted butter (optional)

2 tbsp heaping cocoa powder (or more to taste)

For the Standard Ice Cream (Hand Churned)

2 cups whole milk

2 whole eggs

1 cup white sugar

⅓ cup cocoa powder

1 ½ cups heavy cream

bag Medium of ice

½ cup Kosher salt

DIRECTIONS

1.

For the Frozen Banana & Blender

1.

Start by slicing up bananas into 1-2 inch slices and place them on a baking sheet to freeze for about two hours or until frozen.

2 bananas, frozen

2.

Put your frozen banana slices into a blender and start to blend them. You want to liquify them, so add whole milk in, a little at a time, until thick. Once it’s thick add cocoa powder along with a little more milk and blend until creamy.

whole milk

2 tbsp cocoa powder (or more to taste)

3.

Pour into a bowl and cover directly plastic wrap (push it down so it is against the liquid) and freeze for four hours, or overnight.

4.

Serve and enjoy!

5.

For the Standard Ice Cream

1.

In a medium saucepan combine whole milk, whole eggs, and white sugar. Whisk to combine.

2 cups whole milk

2 whole eggs

1 cup white sugar

2.

Make sure pan is under a medium-low heat and whisk until temperature reaches 175°F.

3.

Remove pan from heat and add cocoa powder, or whatever flavor you’d like. Whisk and add heavy cream until fully incorporated.

⅓ cup cocoa powder

1 ½ cups heavy cream

4.

Place in a metal bowl and put plastic wrap directly on top of the mixture and place in the freezer.

5.

In a large metal bowl, fill halfway with ice and add kosher salt. Mix together.

bag Medium of ice

½ cup Kosher salt

6.

Remove ice cream mixture from the freezer, remove plastic wrap and set on top of the ice.

7.

Push the bowl down into the ice so it’s nice and cozy, and start whisking your mixture. Whisk for 10 minutes while scraping down the sides when you can. Once you’ve whisked for 10 minutes place a clean kitchen towel over the whole mixture and place in the freezer for 30 minutes. Repeat this 3 more times.

8.

Once you’ve done the previous step a total of four times, cover your mixture with plastic wrap all the way down to the mixture and freeze for at least 4 hours.

9.

Serve and enjoy!

10.

For the Sweetened Condensed Milk

1.

Whip some heavy whipping cream in a stand mixer (with the whisk) until it becomes whipped cream, and set aside.

1 pint of heavy whipping cream

2.

In a medium sized bowl, empty canned sweetened condensed milk and optionally melted butter. Add cocoa powder and whisk to combine. Add more cocoa powder if needed for optimal chocolatey-ness.

1 can sweetened condensed milk (14 ounces)

4 tbsp melted butter (optional)

2 tbsp heaping cocoa powder (or more to taste)

3.

Next, add your whipped cream mix to the bowl and slowly fold in until everything is evenly combined. Once everything is combined with no streaks, cover with plastic wrap and freeze for at least four hours, or overnight.

4.

Serve and enjoy!

Unlock this recipe

Babish

Welcome to the...

Babish Culinary Universe

Get instant access to hundreds of written recipes, connect with a community eager to share their cooking triumphs and mishaps, and find inspiration for your next meal.

Try it out for a month free, then just $1/month

JOIN
Babish Logo

powered by

© 2023 Binge Entertainment, LLC. All rights reserved.