How to make homemade ice cream

Whether fruit-flavoured, with yogurt, hazelnut or chocolate, ice cream is an Italian treat loved all over the world that turns any summer evening into a moment of pure pleasure. Creamy, refreshing, and versatile, this dessert is a loved by everyone and can be served in any number of ways.

Here’s how to make the perfect homemade ice cream, with or without an ice cream maker, and how to enhance its flavour with fresh or syrupy fruit, quality jams, and marmalades.

Ingredients for homemade ice cream

To prepare a creamy fior di latte ice cream, you’ll need these simple, top-quality ingredients:

• 250 ml whole milk
• 175 g salt
• 1 teaspoon vanilla extract
• 2 eggs
• 500 g ice
• 70 g sugar
• 100 ml fresh liquid cream

Fresh cream is essential to achieve the velvety texture that characterises good homemade ice cream. Always choose a top-quality cream, preferably with a fat content between 35% and 38%, to ensure your dessert has a lovely creamy texture.

How to make homemade ice cream without an ice cream maker

You can easily make homemade ice cream without an ice cream maker: with a little patience and a few tips, you’ll get a creamy and satisfying result, that’s as tasty as the best ice creams on the market.

Here’s how:

• Prepare the base: pour the whole milk into a saucepan, bring it to a boil, and then remove it from the heat.
• Prepare the eggs: separate the yolks from the whites and place them in a large bowl. Add the sugar and beat with an electric whisk until light and fluffy.
• Make the cream: slowly pour the hot, strained milk into the egg and sugar mixture. Add the vanilla extract and transfer everything to a saucepan. Cook over a very low heat, stirring constantly until the cream thickens.
• Cool it quickly: place the saucepan in a larger container filled with ice cubes and about 2 tablespoons of salt. This will speed up the cooling process and prevent ice crystals from forming.
• Start freezing: pour the cooled mixture into a steel mould that has been previously chilled in the freezer. Level it with a spoon and place it in the freezer.
• Manually churning: after about 20 minutes, when the mixture begins to solidify at the edges, take it out and stir vigorously to break up the ice crystals. Repeat this step 5-6 times at 20-30 minute intervals.
• Serve at the right time: before serving, let the ice cream rest in the fridge for half an hour to soften it slightly, making it easier to scoop out.

The secret to good homemade ice cream without a machine is the manual churning, which simulates the action of an ice cream maker by breaking up ice crystals and incorporating air into the mixture.

How to make homemade ice cream with an ice cream maker

An ice cream maker simplifies the process of making homemade ice cream, ensuring a creamy consistency that requires less effort.

The preparation of the base is the same as the method without a machine, from heating the milk with vanilla to adding the cream to the cooled mixture.

The real difference begins after the resting phase, specifically:

• Resting phase: place cling film directly on the mixture and let it rest in the fridge for a few hours. This part improves the final texture and flavour.
• Mechanical churning: after resting, stir the mixture well and pour it into the pre-chilled ice cream maker. Turn it on and let it churn for about 40-50 minutes, until you get a creamy, fluffy texture.
• Serve or store: you can enjoy the ice cream immediately, scooping it out with two moistened spoons, or store it in an airtight container in the freezer.

Fruit, jams, and marmalades

Fior di latte ice cream, with its delicate simplicity, is the perfect base for countless flavour combinations. Its neutral nature highlights every added ingredient, from fresh chopped fruit to more elaborate toppings.

Lazzaris jams and marmalades offer a practical and elegant way to enhance your ice cream: strawberry jam, for example, adds a fruity, vibrant touch, while a mixed berry jam adds wild notes that contrast nicely with the creaminess of the fior di latte.

Black Cherries in Syrup deserves a special mention: the intense and slightly tart flavour creates a classic and irresistible combination with ice cream. Swirl some in during the preparation or use as topping just before you serve the ice cream.

Storage

Ice cream is best enjoyed freshly made, when its consistency is perfectly creamy. However, you can store it in the freezer in an airtight container for a few days if needed.

A bowl of homemade ice cream will always be a moment of joy to share with your loved ones—perhaps livened up with a spoonful of Lazzaris jam for an extra sweet touch.