It’s easy to melt ice cream at home.
It’s even easier to make homemade ice cream.
Here’s how to make it at home with a little help from the kitchen.
Ingredients: (4 cups) all-purpose flour, 1 cup (1 stick) butter, 1/4 teaspoon salt, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1 tablespoon liquid stevia, 1 egg, 1-1/2 cups milk, 1 Tablespoon vegetable oil, 1 large egg yolk, 3 Tablespoons vegetable oil or other liquid sweetener, 1 to 1 1-ounce package vanilla ice cream ingredients: 1 cup ice cream (or other dessert) flour, 2 teaspoons baking soda or salt, 2 Tablespoons liquid stavia, 3 eggs, 2 to 3 tablespoons vegetable oil Instructions: Combine the flour, butter, salt, baking powder and baking soda in a large bowl.
Stir in the stevias, eggs and liquid stivias and beat well until combined.
Gradually add the milk and stevios to the flour mixture and mix well.
Add the dry ingredients to the wet ingredients and mix just until well combined.
Stir until the batter is smooth.
Fold in the vanilla ice creams and continue to knead the dough for about an hour.
(Optional step: Cover the dough with plastic wrap to keep it warm while the dough is baking.
Keep in a cool place until ready to serve.)
Cover the baking sheet with plastic foil and set it aside for at least an hour before you begin to bake the ice cream for an extra minute or two.
Make the Vanilla Ice Cream: In a medium saucepan over medium-high heat, melt the butter until the butter is golden and it starts to bubble.
Stir occasionally until the liquid thickens.
Remove from heat.
In a small bowl, whisk the egg yolks until creamy and thickened.
Add this egg to the butter and whisk until well incorporated.
Add all of the flour and salt to the milk mixture.
Stir the eggs into the butter mixture and stir well.
Place the pan over medium heat and gradually add the vegetable oil and stavias.
Let the mixture bubble for about 10 to 15 minutes until the egg mixture begins to foam.
When the mixture is no longer bubbling, transfer the pan to a cooling rack and let the mixture cool completely.
The ice cream should be firm but not to firm, not thick, not too hard, not soft.
Transfer the cooled ice cream to an ice cream maker and make the vanilla custard by whisking the eggs, stevians and liquid sugar in a medium bowl until blended.
The custard should be thick and glossy.
Add more liquid sugar or water if necessary.
When ready to make the ice creamer, heat the butter in a saucepan to about 350 degrees F. Whisk in the egg and stir until the mixture comes together.
Add a few drops of stevian water and mix with a wooden spoon to combine.
Let it cool completely in the saucepan.
The cream should come together and be slightly thick.
Place one layer of ice cream on a baking sheet.
Let stand for about five minutes and then pour the remaining cream over the ice.
Cover the sheet and chill the custard until it is firm enough to work with.
Notes: (1) Homemade ice cream can be made in any of three ways: frozen, frozen in an airtight container, or stored in the refrigerator.
(2) This ice cream is vegan and gluten-free.
(3) If you are making the icecream in the freezer, use one-inch cubes of ice for the first layer and four to five inches for the second layer.
If you want the second and third layers of icecream to be thicker, use three to five inch cubes of freezer ice cream instead of one.