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For the Love of Ice Cream: How to Make Your Own Pure Frozen Delight
Ice Cream Basics
Making one’s own ice cream will permit the cook to control ratios of ingredients, plus the fact that you will not be eating preservatives. I ran a poll about a month ago on respondent’s favorite flavors and came up with an assortment of recipes that will both tickle the palate and please the connoisseur. These recipes will have to be varied to some degree, as an ice cream maker’s bowl is a certain size, so know what yours is, or you might have to waste ingredients. Never overfill that bowl, or it will not operate properly. Feel free to use an electric model, or the old fashioned hand crank. For you first timers that haven’t purchased an ice cream maker yet, be sure that you are getting the size that you want—not too large, and definitely, not too small. You will need to freeze the bowl before you use it in many electric models. It will be frozen enough if you don’t hear the liquid within when it is shaken. So without wasting any more time, enjoy these recipes. They use milk and cream, and the cream will be giving you a beautiful texture. I use organic ingredients, but you don’t have to do that.
Vanilla Bean Ice Cream
2 1/3 cups heavy cream
2 1/3 cups whole milk
1 whole vanilla bean(about six inches long)
3 large eggs
4 egg yolks
1 cup sugar
2 tsp. pure vanilla extract
Combine milk and cream in medium saucepan. Use a sharp knife to split vanilla bean lengthwise, and use blunt edge of knife to scrape out to seeds. Stir seeds and pod into the milk/cream mix. Bring to slow boil over medium heat stirring continually, then reduce to low and simmer for 30 minutes, stirring occasionally.
Combine eggs, the yolks, and sugar in a mixing bowl. You can use a hand mixer or stir by hand for about 2 minutes until mixture is smooth and thick. The color will vary from pale to deep yellow, depending upon your egg source.
Remove bean pod from mixture and discard same. Measure a cup of this liquid, and with mixer on low speed( or mixing by hand), add the cup of hot liquid in a slow, but steady stream to the egg mixture. Don’t add at once, or you will cook your eggs. When combined, pour egg mix back into the saucepan with the rest of the milk/cream and stir to combine. Cook by stirring constantly over medium-low heat until it is thick enough to coat the back of a spoon. It won’t take a long time. Transfer to a bowl, stir in the vanilla extract, cover with a sheet of plastic wrap, and chill completely, about 2-3 hours.
Pour chilled custard into freezer bowl, and mix until thickened, according to manufacturer’s directions. The ice cream will be soft and creamy, but if you want it firmer, place in an airtight container and freeze for about two hours. Remove from freezer about 15 minutes before serving.
If you wish, you could add chocolate chips, nuts or fruit to the ice cream while mixing, usually five minutes before it is done.
Coconut Ice Cream
1 cup milk
1 can cream of coconut(I used a 15-oz can of Coco Lopez)
1 ½ c. heavy cream
1 c. sweetened flaked coconut
Combine milk and cream of coconut, mix well. Stir in cream and flaked coconut. You might even wish to try a little shredded pineapple, too. Pour into freezer bowl of ice cream maker and freeze per manufacturer’s instructions. Also, check to see how small you need to chop your nuts or fruit, per manufacturer.
For a variation on this recipe, you could roll frozen vanilla ice cream balls in toasted coconut. To toast coconut, bake on baking sheet for 5-10 minutes, stirring once or twice, in a 350 degree oven. If you use sweetened flakes, stir more often, since the added sugar causes irregular browning.
Chocolate Ice Cream
1 cup unsweetened cocoa powder(I used Ghiradelli), but Dutch process is preferred
2/3 c. granulated sugar
½ c. firmly packed brown sugar
1 ½ c. whole milk
3 c. heavy cream
1 tbsp. pure vanilla extract
Place cocoa and both sugars in medium bowl, stir to combine. Add whole milk and hand mix on low or whisk to combine until cocoa and sugars are dissolved, about one or two minutes. Stir in heavy cream and vanilla. Pour into freezer bowl and allow to mix until thickened, as per manufacturer’s instructions. If you wish to add chopped nuts, tiny marshmallows or fruit(I tried maraschino cherries), add them during the last five minutes of mixing. Check your instructions to see how small they have to be chopped for your ice cream maker. The ice cream will have a soft, creamy texture. If you wish it to be firmer, transfer it to an airtight container and place in freezer for at least two hours. Remove from freezer about 15 minutes before serving.
Mint Chocolate Chip Ice Cream
2 large eggs
¾ c. sugar
2 c. heavy cream
1 c. whole milk
2 tsp pure mint extract(whatever your favorite mint is)
5-6 oz. chocolate chips or chunks
Whisk eggs until light and fluffy, about 1 ½ minutes. Whisk in sugar, a little at a time, then whisk an additional minute to thoroughly mix sugar in.
Add cream, milk, and mint extract and STIR, do not WHISK. You don’t want to add air to the eggs. It will affect the texture.
Transfer to your ice cream maker bowl. Add chips or chunks, size per manufacturer’s instructions during the last five minutes of mixing. If you like, you can add 10-12 drops of green food coloring now, too. Freeze in airtight container for four to six hours, depending upon how you like the consistency.
The Sky's the Limit!
Hopefully, you have found a recipe in here that you like. If you would like me to do another batch of recipes, do tell, and I will get to work on those. Don’t be shy, I can give you recipes for sorbets, ice cream pies, ice cream sodas, or whatever else you might enjoy. This is only the tip of the iceberg(or ice cream).