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Homemade Ice Cream Recipes Experiments

Updated on August 1, 2016
PAINTDRIPS profile image

As a Baby-Boomer, Denise and millions of others are becoming senior citizens. She explores what it means to be over 60 today.

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Memories of Ice Cream made in a churn.

I remember lazy hot summer evenings with fireworks after dark and barbecue before dark, my father on the ice cream churn and Mom whipping up Jello salads. My sisters and I often took turns at the ice cream churn as the crank got harder and harder to turn. That was some of the best ice cream I ever had. My mother had a recipe that has been passed down through at least 3 generations and cherished by all.

Recently I bought an electric ice cream maker. It is interesting, as you don’t have to add ice and rock salt to keep it extra cold. Instead you place the main container in the freezer and it should get the ice cream good and cold as the churn turns. After trying mine out several times, I have to say that the container just isn’t getting cold enough to freeze the ice cream ingredients properly. It’s probably my freezer’s fault but I haven’t a lot of control over that. So I have come up with a few recipes and tips the help the little ice cream maker along.

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Electric Ice Cream Maker Recipes I made up.

I find that once I mix the ingredients, I have to chill it good and cold before I even start churning. Overnight is best. Then I add the ingredients to the churn and allow it to do it’s work for a half an hour to an hour or so. If the ice cream hasn’t solidified by that time, it just isn’t cold enough and needs more time in the freezer. This seems like a lot of effort, but the ice cream is so good that it is worth the extra effort, and how!

The recipes that came with my little ice cream machine called for whipping cream and lots of sugar. I made some but found it just too rich for my taste, so I made up a few recipes that work for me.

Ingredients

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Homemade Ice Cream Recipes

5 stars from 1 rating of Homemade Ice Cream

Perfect time for Ice Cream!

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Vanilla Ice Milk

Ingredients

2 eggs

1 cup sugar

1 12 oz can evaporated milk

1 cup milk

¼ cup vanilla yogurt

½ teaspoon vanilla extract

With a whisk, whip the eggs and sugar thoroughly. Pour in the canned milk and whisk again. Add the rest of the ingredients and chill overnight.

Pour into the ice cream maker and allow churning for one hour. Add fruit if desired.

This ice cream will not be as stiff as the ones you buy in the store. It will be a little more like a custard or soft serve ice cream and should be enjoyed at once. After a week stored in the freezer it looses its fresh taste.

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Chocolate Ice Cream

¾ cup vanilla yogurt

½ cup half and half milk

½ cup sugar

1 egg

½ cup milk

1 small package chocolate pudding mix

Mix up the chocolate pudding mix first with the 1/2 cup milk and chill before you begin. Mix all these ingredients together with a whisk and begin mixing in the ice cream maker. The ingredients can be chilled overnight but I found mine didn’t have to be. Between 30 minutes and 45 minutes in the ice cream maker are enough. Scoop the ice cream into a container and freeze. I like mine a little soft so I scoop up a dish right away.

Pineapple Sherbet right from the mixer

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Not counting chill time

Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Yields: Serves eight people a bowl of sherbet each

Pineapple Sherbet

  • 1 cup milk
  • 1 cup half and half
  • 2 eggs
  • 1/2 cup sugar, granulated
  • 1 cup crushed pineapple, canned with juice
  • 1/2 cup sugar, granulated

Cook custard

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Thickness test.
Thickness test. | Source
  1. Heat first 4 ingredients in a saucepan over low heat just until scalding. Stir often. Do not allow the milk to boil. While that is heating, whisk eggs and sugar. Once the milk is scalding, mix a small amount into the egg mixture to temper the eggs and then pour the egg mixture into the milk and return to the heat. Cook the custard, stirring often, until the custard coats the back of a spoon. To test this, dip a wooden spoon into the custard and swipe your finger across the back of the spoon. If the two sides of custard do not run back together, it is coated.
  2. Pour this custard into a bowl and place plastic wrap directly on the custard to prevent a film from forming. Allow it to chill in the refrigerator for at least 6 hours.
  3. Next prepare your syrup. For this sherbet I am making pineapple syrup, but you can use any fresh or frozen fruit to make a syrup to mix with your custard. Bring the pineapple and sugar to a boil and allow to cook for about 10 minutes. Chill the syrup in the refrigerator for 6 hours.
  4. Pour the custard into the ice cream machine and churn for 20 minutes. Stir in the syrup and return to the freezer to set up more if desired. This makes a great rainbow sherbet recipe if you divide the custard and add different flavors to the ice cream before freezing.

Good to the last spoonful

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Variations

The Pineapple Sherbet recipe makes great Vanilla Ice Cream if you just leave out the pineapple syrup. I loved all these but the Pineapple Sherbet the best. It was fun to play with the different recipes and try tweaking each one to make it mine. It has made for an interesting summer of experiments. Give it a try yourself and let me know how they turned out for you.

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Nutritional Information on Sherbet

Nutrition Facts
Serving size: 1/2 cup
Calories 260
Calories from Fat72
% Daily Value *
Fat 8 g12%
Saturated fat 8 g40%
Unsaturated fat 0 g
Carbohydrates 44 g15%
Sugar 32 g
Fiber 0 g
Protein 2 g4%
Cholesterol 30 mg10%
Sodium 70 mg3%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
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Cream Cheese Ice Cream

3 cups half and half milk

2 eggs

1 cup powdered sugar

1 8 oz package cream cheese, cubed and softened

2 teaspoons vanilla extract

Whisk the first 3 ingredients together in a large saucepan. Cook over medium heat, stirring constantly for about 8 to 10 minutes or until the mixture thickens slightly. Remove from heat and stir in softened cream cheese and vanilla extract. Stir until the cream cheese is completely melted. Place plastic wrap directly on the mixture to prevent a film from forming. Chill in the refrigerator at least 6 hours.

Pour the mixture into ice cream machine and churn about 20 to 30 minutes. Return to freezer to finish setting up. Serve with graham crackers.

I'm glad I bought this Ice Cream Freezer

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I love ice cream.

I loved spending most of the summer experimenting with these recipes. I often added too much milk or not enough. Once I made a batch with too much canned milk and it tasted funny. The ones with too much milk didn’t freeze well and turned into slushies in the freezer. My one disaster was the Blueberry Sherbet. I added the Blueberry syrup right to the custard as it was freezing. The color the sherbet turned to was unappealing and the taste was slightly off. When I made the custard first and then added the syrup in swirls, it looked and tasted better.

Mostly it was just fun to make and eat ice cream all summer long. I love ice cream.

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Creamy Comments Welcome

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    • PAINTDRIPS profile image
      Author

      Denise McGill 2 years ago from Fresno CA

      FlourishAnyway,

      Oh they are good. Yummmm. You have to try them. Thanks for commenting.

      Blessings,

      Denise

    • FlourishAnyway profile image

      FlourishAnyway 2 years ago from USA

      Pineapple and cream cheese both sound good!

    • PAINTDRIPS profile image
      Author

      Denise McGill 2 years ago from Fresno CA

      mary615,

      I remember one year that the ice cream in the churn was getting stiff but not there yet and Dad needed to "weigh" down the maker to make it easier to churn, so he got me (a kid at the time) to sit on it while he continued to churn. I got such a cold behind! Thanks for visiting and commenting.

      Blessings,

      Denise

    • PAINTDRIPS profile image
      Author

      Denise McGill 2 years ago from Fresno CA

      AudreyHowitt,

      I found it extremely affordable. Mine was under $40. I have read that some of the recipes work just freezing and taking it out periodically to stir but an electric ice cream maker would be so much easier. Thanks for visiting and commenting.

      Blessings,

      Denise

    • mary615 profile image

      Mary Hyatt 2 years ago from Florida

      My family looks forward to my homemade ice cream. I have an electric maker and I love it. Oh, I remember the old days of cranking the ice cream churn for ages before we got ice cream.

      This made my mouth water for ice cream!

    • AudreyHowitt profile image

      Audrey Howitt 2 years ago from California

      These sound wonderful. I don't have an ice cream maker, but it is a gadget that seems like it would be so handy--

    • PAINTDRIPS profile image
      Author

      Denise McGill 2 years ago from Fresno CA

      BlossomSB,

      Thank you so much. I'm looking at the end of summer myself. But I spent it well, creating great cool treats. Haha. Enjoy.

      Blessings,

      Denise

    • BlossomSB profile image

      Bronwen Scott-Branagan 2 years ago from Victoria, Australia

      I have a tiny electric ice-cream maker. Now it's spring I must start thinking about getting it out. Love your recipes.

    • PAINTDRIPS profile image
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      Denise McGill 2 years ago from Fresno CA

      purl3agony,

      It didn't cost much and I thought it was well worth it because it saved a lot of hand cranking. I love ice cream too much, probably, but this was fun and "cool" plus tasty. Enjoy. Thanks for commenting.

      Blessings,

      Denise

    • purl3agony profile image

      Donna Herron 2 years ago from USA

      We had one of those churn ice cream makers when I was a kid. We only used it once because it seemed like a lot of work for the amount of ice cream it made. I haven't tried an electric ice cream maker, but I will definitely have to get one to try your "cool" recipes :) They sound delicious! Thanks so much for sharing!

    • PAINTDRIPS profile image
      Author

      Denise McGill 2 years ago from Fresno CA

      phoenix2327,

      Oh my pleasure, really. It was fun experimenting with recipes and ingredients all summer. Not to mention enjoying the fruits of my labors, haha. Thanks for commenting.

      Blessings,

      Denise

    • phoenix2327 profile image

      Zulma Burgos-Dudgeon 2 years ago from United Kingdom

      Oh I just gotta get an ice cream maker. Maybe if I start throwing hints around now, I might get one for Christmas. These recipes sound wonderful and I would love to have a go at them. Especially the cream cheese ice cream. I could have fun with that. Thanks for the hub.

    • PAINTDRIPS profile image
      Author

      Denise McGill 2 years ago from Fresno CA

      Well, it's about time then, Larry. Get out the ol' ice cream maker and indulge. Thanks for commenting.

      Blessings,

      Denise

    • Larry Rankin profile image

      Larry Rankin 2 years ago from Oklahoma

      Looks wonderful. It has been ages since I've made ice cream.

    • PAINTDRIPS profile image
      Author

      Denise McGill 2 years ago from Fresno CA

      Sounds like that would be easy to add to the Pineapple Sherbet without the pineapple but add mango instead. I'll have to try that one. Thanks for commenting.

      Blessings,

      Denise

    • varunsean profile image

      VarunSean 2 years ago from Bangalore

      Informative! Can I have Mango Flavor Recipe?

    • PAINTDRIPS profile image
      Author

      Denise McGill 2 years ago from Fresno CA

      poetryman6969,

      True. That's one reason I experimented with these recipes, so I could adjust things like sugar and fat. I didn't like the recipes that call for whipping cream because they were so filled with fat and sugar. Still, I just love ice cream... and that means I'm going to eat it whether I know how much sugar and fat is in it or not. Thanks for commenting.

      Blessings,

      Denise

    • poetryman6969 profile image

      poetryman6969 2 years ago

      Few things taste as good as home make ice cream. But it does remind me, I don't want to know how much sugar goes in there!

      Voted up.