A method for making ice cream, comprising the following steps: - a) preparing basic ingredients defining a basic mixture for ice cream; - b) heating the basic mixture to cause an at least partial evaporation of the water contained in the basic ingredients, so as to make a basic mixture concentrate; - c) subjecting the basic mixture concentrate to a mixing and cooling treatment comprising the steps of: - c1) adding a basic liquid to the mixture concentrate, so as to dilute the mixture; - c2) stirring and simultaneous thermal treatment of the diluted mixture concentrate for a predetermined period of time, to allow converting the diluted basic mixture concentrate into an ice cream type product, wherein the step b) of heating the basic ingredients to cause an at least partial evaporation of the water contained in the basic ingredients comprises a step of subjecting the basic ingredients, during the heating, to a pressure below the atmospheric pressure and wherein the basic ingredients are subjected to a pressure ranging between 7 kPa and 20 kPa, in the step of subjecting the basic ingredients to a pressure below the atmospheric pressure, the method further comprising: - a step of cooling the basic mixture concentrate, after the step of heating the basic mixture to cause an at least partial evaporation of the water contained in the basic ingredients, and a subsequent step of storing the cooled basic mixture concentrate; - a step of pasteurizing the basic ingredients after the step of preparing the basic ingredients defining the basic mixture and prior to the step of heating the basic ingredients to cause an at least partial evaporation of the water contained in the basic ingredients, so as to make the basic mixture concentrate. - a) preparing basic ingredients defining a basic mixture for ice cream; - b) heating the basic mixture to cause an at least partial evaporation of the water contained in the basic ingredients, so as to make a basic mixture concentrate; - c) subjecting the basic mixture concentrate to a mixing and cooling treatment comprising the steps of: - c1) adding a basic liquid to the mixture concentrate, so as to dilute the mixture; - c2) stirring and simultaneous thermal treatment of the diluted mixture concentrate for a predetermined period of time, to allow converting the diluted basic mixture concentrate into an ice cream type product, wherein the step b) of heating the basic ingredients to cause an at least partial evaporation of the water contained in the basic ingredients comprises a step of subjecting the basic ingredients, during the heating, to a pressure below the atmospheric pressure and wherein the basic ingredients are subjected to a pressure ranging between 7 kPa and 20 kPa, in the step of subjecting the basic ingredients to a pressure below the atmospheric pressure, the method further comprising: - a step of cooling the basic mixture concentrate, after the step of heating the basic mixture to cause an at least partial evaporation of the water contained in the basic ingredients, and a subsequent step of storing the cooled basic mixture concentrate; - a step of pasteurizing the basic ingredients after the step of preparing the basic ingredients defining the basic mixture and prior to the step of heating the basic ingredients to cause an at least partial evaporation of the water contained in the basic ingredients, so as to make the basic mixture concentrate.