Making ice cream is something anyone with some ice, salt and a few key ingredients can do. If you just can't get the perfect ice cream combination at the store or the parlor, you can try ice cream making machines, hand-crafter ice cream making devices or the simple still-freeze method.
Brine Ice Cream Makers
This is the way your grandparents made ice cream, out in the back yard. Brine is created using salt and ice in a ratio of about two cups of salt per every eight pounds of crushed ice. You'll put your brine in the outer compartment of the canister, and then put your ice cream ingredients in the inner canister.
Using either a motor or a hand crank, you'll rotate the canisters so that the ice cream is in constant motion as it freezes, meaning it will maintain that smooth texture and creamy consistency as it freezes. You can do this without a machine by using two canisters of differing sizes, such as a coffee can and another canister of a differing size for a truly homemade experience.
Refrigerant Ice Cream Makers
This type of ice cream making machine has a chemical refrigerant inside the canister surrounding the cavity in which the ice cream is made. You will probably need to set the canister in the freezer to activate the refrigerant before making the ice cream. Once the refrigerant is chilled appropriately, you can put the milk or cream and sugar and flavorings in the inner cavity, and then use a motor or hand crank to keep the ice cream in motion as it freezes.
Still-Freeze Method
If you don't own an ice cream maker, you can mix together the ice cream ingredients (using an electric beater or food processor), pour the liquid ice cream into a container and then set it in your freezer. After an hour, take the ice cream out of the freezer, beat the mixture again, and then return it to freeze for another half hour. Then take it out again, beat it a third time and return it to freeze once more. This process can be time-consuming and laborious, but it delivers good ice cream without your investing in an ice cream maker.
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