Although it is true that the best way to make smooth creamy ice cream is with an ice cream maker it is possible to get very good results without one as well. The key to creamy ice cream is to freeze the mixture quickly. In order to get the best results it is essential that the ice cream is well chilled before freezing. While this method may seem a bit strange it produces a creamy ice cream that is almost as smooth as one made with an ice cream maker.
Make ice cream according to the directions in the recipe, making sure to chill the mixture at least several hours but preferably overnight. Line two rimmed cookie sheets with plastic wrap. Pour half of the mixture onto each pan and freeze until completely firm. Remove one pan from the freezer. Working quickly, peel the ice cream off the plastic and break into medium-large pieces. Place them in the bowl of a food processor fit with a metal blade. Process until the ice cream is the texture of soft serve. Place in a container and freeze until firm. Repeat with the remaining ice cream. If making a recipe with a mix-in, such as cookie dough, fold the mix-in into the ice cream after removing it from the food processor.
This method can be used to make any Homemade Ice Cream recipe, a selection of some can be found here, Homemade Ice Cream Recipes.
Used this technique with Tamar Genger’s coconut ice cream and it’s BEAUTIFUL.
http://www.joyofkosher.com/recipe/pareve-dairy-free-coconut-ice-cream/
I cooled the base in an ice bath, chilled it in a bowl in the freezer for a while, then spread it into one BIG pan in our deep freezer. Sliced and processed in 2 batches.
Never thought I could achieve such rich, creamy ice cream that is a) pareve and b) made without an ice cream maker (aka non-aliyah compatible unitasker). Thanks!!!
I’ve always wanted an ice cream maker, but didn’t want to splurge on one. I’m going to have to try this method…mmm-homemade ice cream!