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How to Make Simple Homemade Ice Cream

Updated on July 19, 2012
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Ice-cream is a great sweet treat that is very versatile. You can serve it on its own or to accompany a variety of different desserts. There are lots of different ways to make ice-cream and hundreds of different flavors to choose from. Ice-cream can be made in a number of different ways. This first recipe is a bit of a cheat, but it tastes delicious.. I've chosen to make it with blueberries but you could use any frozen fruit you like.

Instructions

  1. Put all the ingredients into the bowl of a food processor with steel blade attached. Make sure the cream is really cold and the blueberries are straight out of the freezer.
  2. Pulse for 10-15 seconds until everything is combined. Serve immediately.

Ingredients

  • 300 ml heavy cream, (chilled)
  • 350 g frozen blueberries
  • 1/4 cup superfine sugar
  • 1/4 tsp salt

What do you think of this simple blueberry ice-cream?

3.9 stars from 7 ratings of Blueberry icecream
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Heat the heavy cream in a saucepan.   Remove from the heat just before it begins to boil.In a separate bowl, whisk the egg whites and sugar together until it is light and fluffy.Slowly pour the warmed cream into the eggs, whisking continuously.   Then return the egg and cream mix to the pan.Re-heat the cream and egg, stirring continuously.  When it begins to thicken, remove from the heat.Stir in the vanilla, honey and fold in the raspberries.  Allow to cool to room temperature and then refrigerate for 1 hourPour the chilled mix into an ice-cream machine and switch on at a low speed.In 20 minutes, you should have lovely, thick honey and raspberry ice-cream.
Heat the heavy cream in a saucepan.   Remove from the heat just before it begins to boil.
Heat the heavy cream in a saucepan. Remove from the heat just before it begins to boil. | Source
In a separate bowl, whisk the egg whites and sugar together until it is light and fluffy.
In a separate bowl, whisk the egg whites and sugar together until it is light and fluffy. | Source
Slowly pour the warmed cream into the eggs, whisking continuously.   Then return the egg and cream mix to the pan.
Slowly pour the warmed cream into the eggs, whisking continuously. Then return the egg and cream mix to the pan. | Source
Re-heat the cream and egg, stirring continuously.  When it begins to thicken, remove from the heat.
Re-heat the cream and egg, stirring continuously. When it begins to thicken, remove from the heat. | Source
Stir in the vanilla, honey and fold in the raspberries.  Allow to cool to room temperature and then refrigerate for 1 hour
Stir in the vanilla, honey and fold in the raspberries. Allow to cool to room temperature and then refrigerate for 1 hour | Source
Pour the chilled mix into an ice-cream machine and switch on at a low speed.
Pour the chilled mix into an ice-cream machine and switch on at a low speed. | Source
In 20 minutes, you should have lovely, thick honey and raspberry ice-cream.
In 20 minutes, you should have lovely, thick honey and raspberry ice-cream. | Source

Honey and Raspberry Ice-cream

To make this ice-cream for 4 people, you will need:

  • 300 mil heavy cream
  • 1/4 cup superfine sugar
  • 2 egg yolks
  • 1 tsp vanilla extract
  • 4 tbsp honey
  • 1/4 cup fresh raspberries.

Start by making a custard by heating the cream in a pan until it is just coming to the boil. In a separate bowl, beat the egg yolks and add the sugar. Whisk until it becomes light and fluffy. Now, add a little of the warmed cream, whisking vigorously to prevent the eggs from cooking. Gradually add in the rest of the cream and whisk well. Now return the cream and egg mixture to the pan and heat, stirring continuously. When it thickens enough to coat the back of a wooden spoon, remove from the heat. Stir in the vanilla, honey and raspberries. Allow to cool to room temp and then refrigerate for 1 hour. Pour into ice-cream machine. Switch on to low speed and in 20 minutes, your ice-cream should be ready to serve.

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Cinnamon Ice-cream

Like many ice-creams, this one has a custard base. To make enough for 4 generous servings, you will need:

  • 300 ml heavy cream
  • 2 egg yolks
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 2 tsp cinnamon (more if you want a stronger flavor)

To make the ice-cream, heat the cream in a pan until it is just coming to the boil. In a separate bowl, beat the egg yolks and add the sugar. Whisk until it becomes light and fluffy. Now, add a little of the warmed cream, whisking vigorously to prevent the eggs from cooking. Gradually add in the rest of the cream and whisk well. Now return the cream and egg mixture to the pan and heat, stirring continuously. When it thickens enough to coat the back of a wooden spoon, remove from the heat. Stir in the vanilla extract and cinnamon Allow to cool to room temp and then refrigerate for about an hour. Pour mix into an ice-cream maker and in 20 minutes, you should have delicious, thick cinnamon ice-cream.


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Condensed Milk Ice-cream

This has a slightly different flavor to it but if you like condensed milk, you will love this ice-cream. To serve four people you will need:

  • 300 ml half and half (single cream)
  • 150 ml condensed milk (chilled)
  • 1 tsp vanilla

Simply mix the ingredients together thoroughly, pour into ice-cream machine and mix until set (around 20-25 minutes). I like this on pancakes with fresh strawberries.

Comments

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  • Lady_E profile image

    Elena 5 years ago from London, UK

    Oh Allie... I'll be making it everyday in the summer. lol. I love ice cream. I'll start with the Blueberry one. Looks divine.

    Thanks for all the Recipes.

  • moonlake profile image

    moonlake 4 years ago from America

    I like your hubs. You have some good recipe hubs. This looks great. Voted.

  • Thelma Alberts profile image

    Thelma Alberts 4 years ago from Germany

    Wow! Another ice cream recipe for me today. It looks yummy and easy to make. Thanks for sharing.

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