Ice Cream Recipes

THE ONLY ICE CREAM RECIPE YOU'LL EVER NEED

Steps:

• In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
• Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers' instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

HOMEMADE VANILLA ICE CREAM

Steps:

• Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Beat the egg yolks in a medium bowl. Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan, whisking, and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon and reaches 180 degrees F on a thermometer, 6 to 8 minutes. Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
• Freeze the mixture in an ice cream machine according to the manufacturer's instructions. (Take care not to over-churn the ice cream or it can have a grainy texture.) Place the ice cream in the freezer to set up for at least 1 hour. Serve.

HOW TO MAKE HOMEMADE ICE CREAM (WITHOUT A MACHINE!)

Steps:

• Whip the whipping cream with a hand or stand mixer on high speed. Mix until stiff peaks form, around 5 minutes. Do not overwhip-the whipped cream will get stiff. In a smaller bowl, mix together the sweet condensed milk and vanilla flavoring. Using a spatula, slowly fold in the milk mixture into the whipped cream. Add the milk mixture a spoonful at a time. Spread into a glass casserole dish, and freeze uncovered for 6 hours. Scoop and add desired toppings!

VANILLA ICE CREAM

Steps:

• Place the ice cream maker freezer container in the freezer 24 hours prior to making the ice cream.
• Add all the ice cream ingredients into a high-speed blender and blend on high until completely smooth,
• Pour the vanilla ice cream into an ice cream machine and let it churn according to the manufacturer's instructions (the churning should take about 22 minutes).
• Spoon the churned ice cream into the loaf pan (or a freezer-safe container). The ice cream can be served at this time as soft serve. For firmer ice cream, place plastic wrap, parchment or wax paper directly on top of the ice cream, cover and freeze for a few hours. (The time will depend on how firm you like your ice cream and how deep/shallow your ice cream container is - anywhere from 2-6 hours).
• The ice cream is ready when it's the desired consistency. For softer ice cream, remove it from the freezer 10 minutes before serving.
• Store leftover ice cream in an airtight container in the freezer for 1-2 weeks.

STRAWBERRY ICE CREAM CAKE

Steps:

• Line the bottom of a 9-inch springform pan with parchment paper or foil. Place the pan in freezer to chill, about 10 minutes.
• Scoop the ice cream into the bowl of an electric mixer and beat with a paddle attachment until it's soft but still holds its shape, about 2 minutes. Add the strawberries and beat until the ice cream is pink and the berries start to break down, about 1 more minute. Transfer to the chilled pan and spread to smooth the surface. Freeze until firm, 2 hours or overnight (if overnight, wrap in plastic to prevent freezer burn).
• Whip the heavy cream in a clean bowl to form soft peaks. Remove the cake from the springform ring, running a knife around the edge, if necessary. Spread the cream over the cake. Use a hot chef's knife to slice the cake into wedges.

PUMPKIN PIE ICE CREAM: HOMEMADE ICE CREAM (NO MACHINE)

Steps:

• Place sweetened condensed milk in the fridge to keep cold
• Beat cold, heavy cream on high in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
• Turn down the speed a little and pour the condensed milk into the whipped cream. Now you have your ice cream base you can add in your desired flavors and fixing.
• GO NUTS! experiment and enjoy creating something that is all you. Place in a large resealable container and freeze at least 6 hours or overnight before eating.
• Store in the freezer in an air tight container in for 4 week.