Ice cream is a universal favorite, delighting kids and adults alike. But how do you make creamy homemade versions without an ice cream maker? As a seasoned home cook who's perfected no-churn methods, I'll share these 3 simple, affordable recipes that deliver professional results on a budget.
Ingredients for 4 servings
- 50 cl milk: €0.71 per liter or €0.36
- 4 egg yolks: €1
- 80 g honey: €6.19 per kilo, i.e. €0.50
- 20 cl liquid cream: €2.90 per liter or €0.58
- 40 g powdered sugar: €1.19 per kilo, i.e. €0.05
Total: €0.62 per person or €2.49 for 4 – gourmet quality at a fraction of store prices.
Instructions
Prep: 5 mins – Cook: 10 mins
1. In a saucepan, heat the milk, honey, and cream. Stir well and simmer for 2 minutes.
2. Whisk the egg yolks in a bowl, then slowly pour in the hot mixture while whisking continuously.
3. Return everything to the saucepan and cook over low heat for 10 minutes, stirring regularly.
4. Cool for 1 hour, transfer to a container, and freeze for 3 hours, stirring occasionally.
Ingredients for 4 servings
- 500 g very ripe strawberries: €6.48 per kilo, i.e. €3.24
- 80 g powdered sugar: €1.19 per kilo, i.e. €0.10
- 20 cl heavy cream: €3.70 per liter or €0.74
Total: €1.02 per person or €4.08 for 4 – fresh and refreshing.
Instructions
Prep: 5 mins – Cook: 0 mins
1. Wash, hull, and halve the strawberries.
2. Mash into a fine puree using a fork (or blender if available).
3. Stir in the sugar and cream until smooth.
4. Pour into a container and freeze for about 3 hours.
Ingredients for 4 servings
- 500 ml coconut milk: €5 per liter or €2.50
- 2 eggs: €0.50
- 100 g grated coconut: €11.92 per kilo, i.e. €1.19
- 20 cl heavy cream: €3.70 per liter or €0.74
- 80 g powdered sugar: €1.19 per kilo, i.e. €0.10
Total: €1.25 per person or €5.03 for 4 – tropical bliss at home.
Instructions
Prep: 10 mins – Cook: 10 mins
1. Heat the coconut milk in a saucepan over low heat, without boiling.
2. Separate eggs; whisk yolks with sugar and grated coconut.
3. Gradually add hot coconut milk to the yolk mixture, whisking constantly.
4. Return to saucepan, heat on low until thickened, stirring regularly. Add cream.
5. Cool for 1 hour, then freeze for at least 3 hours.
