Q&A for How to Make Simple Ice Cream

Depends on your personal preference, but ginger works well, as does cocoa or nutmeg.

Heavy cream works the best.

Yes, because double cream and heavy cream are very similar. Double cream just has a higher fat percentage.

No, butter won't work in any of these recipes.

You will likely end up with a very thin, not that tasty ice cream, but it is an option.

It is labeled "heavy" or "whipping" cream, and it has a high fat content. Do not use light cream or half and half.

Yes, just put a bag of the ingredients in a bigger bag with ice and salt and shake it for a while. You can find a recipe for ingredients by googling it.

The seeds from 1/2 of a vanilla bean are roughly 1 teaspoon, so try to crush or powder them as best you can. You can also try vanilla bean paste. It may be easier to just get some vanilla extract.

You have to use cream in order for the recipe to work.

You can usually find it at any grocery store.

Heavy cream is white and has the consistency of paint poured from the bucket.

Yes, you can.

It would be best to use vanilla extract. It gives the ice cream more flavor; syrup doesn't work as well.

No, but you can pasteurize milk and use it instead of heavy cream. You can use whipped cream as an alternate.

Heavy cream is a type of cream that contains 36-40% milk fat content. (Regular whipping cream usually contains about 30%.)

It should be, but it depends on a lot of factors, including what blender you use. A Ninja blender is best for making ice cream.

You can use the mixer, it will just take longer than it would with a blender.

You don't have to, but it's a good idea. If nothing else, they keep your hands from getting too cold.

No, heavy cream is vital for making ice cream, but you can substitute it with half and half.

Evaporated milk is a suitable substitute for heavy cream in recipes where heavy cream is used as a liquid. It may not mix as well, but it adds texture, especially in baked goods. Use it in equal amounts as you would cream.

To make ice cream with just milk and sugar, warm 2 cups of milk and dissolve 1/2 cup of sugar in it. Let it cool, then add flavorings like cocoa powder or fruit puree. Pour into a container and freeze, stirring every hour until firm. Though not as creamy as traditional ice cream, it's a simple and tasty treat!

Use heavy whipping cream, as it allows the ice cream to be lighter.

Yes, lactose-free milk can work for people with lactose intolerance. It has lactase added, which breaks down the lactose before you drink it, allowing those with lactose intolerance to enjoy milk without symptoms.

If your ice cream has turned into a watery consistency, it may have partially melted and refrozen due to temperature fluctuations in the freezer. To salvage it, mix the melted ice cream thoroughly in a bowl to even out the texture, then refreeze it. While the texture may not be as perfect as the original, it should still be enjoyable. To prevent this in the future, maintain a consistent freezer temperature and store ice cream at the back of the freezer where temperatures are more stable.

It's a homogenized blend of milk fat and milk. It contains at least 36% milk fat by weight. When shopping for heavy cream, look for a carton labeled "heavy cream" or "heavy whipping cream" in the dairy aisle.

It's your choice. If you want the bananas to be frozen, place them in the freezer for about two hours.

Yes, that recipe should work if you add any extra flavorings or toppings like mint and chocolate.

Go to a market, grocery store, or farm and purchase whole milk. It's available at most grocery stores, farmstands, markets or right out of the cow.

Ingredients: 1 (10-ounce) package of frozen sliced strawberries; ½ cup of sugar; ⅔ cup of heavy cream. Directions: (1) Combine frozen strawberries and sugar in a food processor or blender. Process until strawberries are roughly chopped. (2) With the processor on, slowly pour in heavy cream until incorporated. You're done! Store in the freezer for up to one week. This takes a little work, but it's worth it!

You can buy flavoring in small bottles similar to food coloring at some grocery stores. They are also available at stores dedicated to baking. Simply add the flavoring and mix it in before freezing the mixture.