Recipes for the best ice cream
The process of making your own ice cream is typically considered a labor of love, but once you learn how to do it, it is surprisingly simple. Our collection of homemade ice cream recipes includes everything from dairy-free pleasures to traditional chocolate flavors that will make your heart melt.
Is there no ice cream maker? No issue – just transfer the mixture to a big freezer-safe container and place it in the freezer, whisking it every 30 minutes, until it is frozen and smooth. Here are some of our favorite ice cream recipes – give them a try, the results will be well worth your time!
ICE CREAM WITH CHOCOLATE
This traditional chocolate ice-cream recipe is perfect to have on hand for when you want something indulgent and rich. When the summer season approaches, serve with a handful of fresh raspberries or strawberries from the season.
ICE CREAM WITH PEACHES
This sweet little treat, spiked with a dash of brandy (or peach schnapps! ), is the perfect summertime drink to sip on. Furthermore, you only need four items to make this dish.
ICE CREAM WITH AVOCADO
Avocado is a terrific addition to this dish since it is smooth, creamy, and pleasantly silky. This handmade ice cream is flavored with citrusy zest and aromatic vanilla, and it’s on another level.
VANILLA ICE CREAM WITHOUT THE ADDITION OF DAIRY
Don’t consume dairy products? Don’t worry, this decadent vegan ice cream recipe will satisfy your need for traditional vanilla. The flavor is fantastic, whether you follow a dairy-free diet or not!
DAIRY-FREE ICE CREAM WITH ALMOND AND HONEY
Ice cream made with almonds and honey that is devoid of dairy.
The nutty flavors of almond and hazelnut combine with the sweetness of runny honey in this dairy-free ice-cream recipe to create something very remarkable. An ounce or two of Amaretto can kick it up a notch if that’s your cup of tea.
ICE CREAM WITH ROASTED BANANA AND CINNAMON
This fruity ice-cream dish, which makes a hero out of the humble banana, is insanely delicious. Roasting bananas with orange zest, honey, and cinnamon together gives the most fantastic flavor combination possible.
Vanilla Ice Cream: A Step-by-Step Guide
Directions Checklist of Instructions
Firstly, we must define what we mean by “first step.”
A pot over low heat should be used to cook the sugar mixture until the sugar has completely dissolved. (See recipe below.) Warm until the mixture is hot and a little ring of foam emerges around the edge of the pot.
2. Transfer the cream mixture to a pourable container, such as a big measuring cup, and set aside. 3. Refrigerate mixture for at least 2 hours after adding vanilla essence. (It’s better if you can do it overnight).
Fill an ice cream maker halfway with cold ice cream mix, switch on the machine, and churn for 20 to 25 minutes, or until the ice cream is firm and creamy.
Set a piece of plastic wrap directly over the ice cream and place in the freezer for 2 to 3 hours to ripen, or serve immediately when the ice cream is softly frozen.
Vanilla Custard, Frozen
Eggs aren’t used in American ice cream, but they are in this French version. Although it’s normally served soft in cones, I like to freeze it solid before scooping it.
Ingredient Checklist:
This recipe makes 4 servings.
5 egg yolks (big)
a third of a cup of sugar (white)
salt, 1 pinch
1 gallon milk, whole
2 quarts cream de crème
2 and half tsp vanilla extract
Directions
Checklist for Procedures
Step 1 In a large mixing bowl, whisk together the egg yolks, sugar, and salt until the mixture becomes light yellow and fluffy.
2nd Action
In a heavy saucepan over medium heat, bring the milk and cream to a simmer. To avoid sticking to the bottom, stir periodically. Cook for 5 to 8 minutes, or until little bubbles develop on the top and the mixture begins to simmer. Turn off the burner.
3rd Action
In the egg yolk mixture, whisk a ladleful of the milk-cream mixture. Before adding the next ladle, stir the previous one completely (this will keep the eggs from cooking). Gradually whisk in the rest of the milk-cream mixture. Add the vanilla extract and whisk to combine. Allow to cool to room temperature (you can place the bowl in a larger bowl with ice water to cool it faster).
4
Fill a pitcher halfway with the cooled mixture and seal it. Refrigerate until completely chilled, or for at least 24 hours.
Step 5
Pour custard mixture into ice cream machine and process until custard reaches soft ice cream consistency, approximately 20 minutes (or according to manufacturer’s recommendations). Move to a plastic container as soon as possible. Cover the custard with plastic wrap. Freeze, covered, for at least 3 hours, or until the custard is stiff enough to scoop.
