Utensils For Making Ice Cream
Measuring cups – Dry measuring cups in U.S. standard 1/8 cup, 1/3 cup, 1/4 cup, 1/2 cup and 1 cup sizes, or your country’s equivalent, are a necessity in any kitchen. You can also find sets that come with additional recipe-friendly sizes of 2/3 cup and 3/4 cup. You’ll need these to measure sugar, cocoa, nuts, coconut…any dry ingredient you use.
Liquid measuring cup – for at least 1 cup to measure creams and milk. I find that Pyrex pours the best with their wider spouts. The liquid doesn’t tend to run down the side when I’m trying to pour into a smaller area.
Measuring spoons – You’ll need these to measure out extract or liquid flavors.
Fork or Whisk – used to very lightly beat your eggs or egg yolks.
Bowls – for eggs, combining sugar and cocoa separately, etc. A good set of heat resistant mixing bowls is always useful in the kitchen. Pyrex even has a set of 8 bowls now with individual lids for easy storage or freezing.
Saucepan – For cooking the ice cream custard when using eggs. A 4 qt. saucepan works well for 1-1/2 to 2 quart batches of ice cream.
Spatula – Very handy for getting all of the cream from measuring cups, custard from saucepan, and ice cream cream from canister or bowl into your freezer container.
Spoons – Stirring ingredients and custard.
Freezer Containers – To store your ice cream when it’s done. A 64 oz. container works great for 1-1/2 quart batches.
Not only is ice cream easy to make, the utensils for making ice cream are those you probably already have!
When you’re ready, take a look at these easy ice cream recipes and enjoy!