fundamentals of artisan ice cream

[Sussan Estela Olaya]

Hi Mary

We uderstand that it’s not always possible to have a pasteurization or aging machine, but you can still make ice cream at home by following these steps:

1. Homemade Pasteurization:

Heat the mixture to 85°C (185°F), stir, cool rapidly in an ice bath, and refrigerate for at least 4 hours.

2. Homemade Aging:

After cooling, let the mixture rest in the refrigerator for 4-12 hours.

3. No-Machine Method:

Freeze the mixture in a flat container, stirring every 30-60 minutes for 3-4 hours to achieve a creamy texture.

By following these steps, you can make ice cream at home.

Best regards.