Before there were ice cream makers, there was still ice cream. The old, old-fashioned method for making real, rich ice cream comes from a time where the whole family might derive their day's worth of fun from taking turns whisking custard over a salted ice bath. In today's age, that isn't likely to sound like much fun (though, if it does, go for it!), which explains the near essential status of the ice cream maker in the world of homemade ice cream. However, these methods concocted by the clever people of the Internet, will get you truly creamy, real ice cream without the machine!

Just choose which method works the best for the materials you have on hand!

David Lebovitz's Method

Materials Needed: a bowl, whisk, and a freezer! The jist of the method consists of creating your ice cream base, putting it in the freezer for 20-30 minute intervals, and then taking it out to whisk it vigorously (to break up all the crystallizing ice chips) and repeating until you get your desired texture. It usually takes about 2-3 hours to get the solidity you're looking for. Check out his site for full instructions!

**Kenji Alt's Method via Serious Eats

Materials Needed:** a whisk (or stand mixer, which would make his method much easier), a food processor, and an ice cube tray.  Through careful trial and error, Kenji Alt figured out a great, easy way to get that perfect, creamy texture of ice cream with the perfect volume. Basically, you'll be preparing your custard, whipping up heavy cream and egg yolks for lightness and air, blending the two together, freezing it in ice cube trays, and processing it back together.

The Kitchn's Bag Method

Materials Needed: ice, salt, a quart or pint-sized Ziploc bag, and a gallon-sized Ziploc bag. The basic jist of it is based off of the old, old-fashioned method. You put your ice cream mixture into the small bag, fill the bigger bag with your ice and salt, but instead of whisking, you're just shaking it vigorously until you've got the ice cream you're looking for! You should start seeing very promising progress at the 5-8 minute mark.

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Photo Credits: The Good Food Buzz, Bowl of recipes

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