Nothing is more reviving than enjoying a scoop of homemade ice cream as the sun’s warm embrace envelops the planet. While store-bought options are practical, creating your ice cream at home may be enjoyable since you can experiment with different flavours, toppings, and textures to make the ideal frozen treat.
Ice cream recipes to try at home
-
Mint Chocolate Chip
Ingredients:
- 2 cups of cream
- One glass of whole milk
- Granulated sugar, 3/4 cup
- Two teaspoons (or more, to taste) of peppermint extract
- (Optional) Green food colouring
- A dash of salt
- Chocolate chips, half a cup
Instructions:
- Combine the heavy cream, whole milk, sugar, peppermint flavouring, and salt in a saucepan. Remove the mixture from the fire after it steams over medium heat.
- If food colouring is being used, add a few drops until the desired shade of mint is obtained. Never forget that less is more.
- Before putting the mixture in the fridge, let it cool.
- Once the mixture is cold, churn it in an ice cream maker as the machine directs.
- Add the chocolate chunks in the last few seconds of churning to spread them throughout the ice cream evenly.
- Put the churned ice cream in a lid container and freeze it until it is solid.
- Vanilla Bean Ice Cream
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- One vanilla bean or one tablespoon of pure vanilla extract
- Pinch of salt
- Four large egg yolks
Instructions:
- Combine the heavy cream, whole milk, and half sugar in a saucepan. Split the vanilla bean lengthwise, then scrape the seeds into the mixture. Remove from fire after the mixture starts to steam over medium heat.
- The remaining sugar and egg yolks should be beaten until the mixture is pale and slightly thickened.
- Pour the heated cream mixture into the egg yolk mixture gradually while whisking.
- Once again, combine the ingredients in the saucepan and simmer over low heat, constantly stirring, until the mixture becomes thick enough to coat the back of a spoon.
- Once you remove the heat, strain the mixture to eliminate any cooked egg or leftover vanilla bean pieces.
- Whisk it in if vanilla extract is being used in place of the vanilla bean at this step.
- Refrigerate the mixture for several hours or overnight after cooling it to room temperature.
- Follow the manufacturer’s instructions when churning the chilled mixture in an ice cream machine.
- Before serving, transfer the churned ice cream to a container with a lid and place it in the freezer for a few hours to harden up.
-
Strawberry Cheesecake Ice Cream
Ingredients:
- 2 cups fresh strawberries, hulled and diced
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 8 ounces cream cheese, softened
- One teaspoon vanilla extract
- 1 cup graham cracker crumbs
Instructions:
- Slice the strawberries and puree until smooth. You can add a little sugar if the strawberries are not particularly sweet.
- Combine the heavy cream, whole milk, and sugar in a saucepan. Remove the mixture from the fire after it steams over medium heat. Beat the cream cheese until it is creamy and smooth in a different bowl.
- Whisking to blend, slowly pour the hot cream mixture into the cheese. Whisk the cream cheese mixture before adding the vanilla extract and strawberry puree. The mixture should be entirely chilled in the fridge.
- Once the mixture is cold, churn it in an ice cream maker as the machine directs.
- Fold in the graham cracker crumbs during the last few minutes of churning to achieve a cheesecake crust texture.
- Place the churned ice cream in a container with a cover and, if you like, top with additional graham cracker crumbs.
- Freeze until completely solid, and then enjoy.
