1. A standard home ice cream maker is made up of four parts: the motor, the blade, the cylinder, and the lid. 00:12
2. Insert the frozen cylinder inside the motor contraption. Place the frozen blade inside. Lock the lid in place. Turn the machine on by flipping the switch on. 00:40
3. After the ice cream maker churns for 20 to 30 minutes, the ice cream base will have a soft serve texture. Transfer the soft serve into an airtight container, seal, and continue to freeze in a freezer. 01:16
4. If soft serve consistency is desired, serve immediately after the ice cream finishes churning. 01:46
What You'll Need
- Ice cream machine
Before modern refrigeration, making ice cream was a half-day labor process: ice was cut in large blocks from lakes and ponds during the winter, and piled up in holes in the ground, or in wood-frame ice houses insulated by straw.
In 1843, New Yorker Nancy Johnson applied for a patent for the hand-cranked ice cream freezer, with a moveable crank and paddle. It has since been improved, but her design was the precursor to the ice cream maker.
Chef Taylor recommends freezing the cylinders for 12 hours before using, to charge them with enough freeze to freeze the ice cream.