Lesson 5 of 5 · Ice Cream at Home

Keeping ice cream scoopable

  • Free video
  • Beginner
  • Ice Cream & Frozen Desserts
  • 9 min
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Video by Adam Ragusea on YouTube: “Ice cream made with two bowls — no machine needed” Watch on YouTube ↗

What you'll learn

Lesson 5 of 5

Why homemade ice cream freezes rock-hard, and how sugar, fat, storage and a quick ice-and-salt method keep it smooth and scoopable.

  • Sugar and fat keep ice cream soft
  • Fast freezing makes smaller ice crystals
  • Store airtight, in the back of the freezer

Ingredients for this lesson

Madagascar Vanilla Beans, Grade A, 5 BeansVanillaGoods$15.00
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Uganda Vanilla Beans, Grade A, 5 BeansVanillaGoods$18.00
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Madagascar Vanilla Extract, 4 oz BottleVanillaGoods$19.00
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Lesson notes from VanillaGoods

What keeps it soft

  • Sugar lowers the freezing point; don't cut it too much
  • Fat and air make the texture creamy
  • A tablespoon or two of alcohol or corn syrup keeps it softer
  • Chilling the base and equipment first freezes it faster, with smaller crystals

This video's method

This video makes Philadelphia-style vanilla ice cream (no eggs) by stirring the base in a metal bowl nested in a larger bowl of ice and salt. Salt lowers the ice's temperature well below freezing, so the base freezes quickly as you stir.

Storage

Use a shallow, airtight container, press parchment on the surface and keep it at the back of the freezer. Let it sit 5–10 minutes before scooping.

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Tools for this lesson

The equipment that makes this easier. VanillaGoods vanilla is always our own; these tools are from Amazon.

As an Amazon Associate, VanillaGoods earns from qualifying purchases. We only suggest tools that fit what you're learning.

Put it into practice

Bake along with a VanillaGoods recipe that uses this technique.

Find vanilla ice cream recipes

Videos are embedded from YouTube with the official player and belong to their creators. VanillaGoods is not affiliated with these creators unless stated; lesson notes and product suggestions are our own.