Subscribe: Homemade Ice Cream Recipes
Added By: Feedage Forager Feedage Grade B rated
Language: English
chocolate  cream  cup sugar  cup  cups  eggs  heavy cream  ice cream  ice  milk  mixture  put  stir  sugar  vanilla  whisk 
Rate this Feed
Rate this feedRate this feedRate this feedRate this feedRate this feed
Rate this feed 1 starRate this feed 2 starRate this feed 3 starRate this feed 4 starRate this feed 5 star

Comments (0)

Feed Details and Statistics Feed Statistics
Preview: Homemade Ice Cream Recipes

Homemade Ice Cream Recipes

Updated: 2018-03-05T16:58:12.651-05:00


Raspberry Ice Cream


4 cups fresh raspberries

1 1/2 cups sugar

Juice of half a lemon

2 eggs

2 cups heavy cream

1 cup milk

Toss the raspberries, 3/4 cup sugar, and the lemon juice together in a bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes. Whisk the eggs in a mixing bowl until light and fluffy, add the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended. Pour in the heavy cream and milk and whisk to blend. Drain the juice from the raspberries into the cream mixture and blend. Mash the raspberries until pureed and stir them into the cream mixture. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

Blueberry Ice Cream


2 pints blueberries

1 1/2 cups sugar

3 tablespoons orange juice

4 cups light cream

1 teaspoon vanilla extract

In a 3-quart saucepan combines blueberries, sugar and orange juice. Mash berries slightly and cook over medium heat, stirring occasionally, until the mixture comes to a boil. Simmer 5 minutes.

Remove from heat and puree in a food processor or blender. Push mixture through a strainer with the back of a wooden spoon. Cool the mixture.

In the chilled canister of ice-cream maker combine blueberry mixture, cream and vanilla. Freeze according to manufacturer's directions.

Thomas Jefferson's Vanilla Ice Cream


2 bottles of good cream.6 yolks of eggs.1/2 lb. sugar1. Mix the yolks & sugar2. Put the cream on a fire in a casse-role, first putting in a stick of Vanilla.When near boiling take it off & pour it gently into the mixture of eggs and sugar.Stir it well.3. Put it on the fire again stirring it thoroughly with a spoon to prevent it’s sticking to the casserole. When near boiling take it off and strain it thro' a towel. Put it in the Sabottiere then set it in ice an hour before it is to be served. 4. Put into the ice a handful of salt. Put ice all around the Sabottiere i.e. a layer of ice a layer of salt for three layers.5. Put salt on the coverlid of theSabotiere & cover the whole with ice. Leave it still half a quarter of an hour. Then turn the Sabottiere in the ice 10 minutes open it to loosen with a spatula the ice from the inner sides of the Sabotiere.6. Shut it & replace it in the ice. open it from time to time to detach the ice from the sides.When well taken (prise) stir it well with the Spatula. Put it in moulds, justling it well down on the knee. Then put the mould into the same bucket of ice. Leave it there to the moment of serving it. To withdraw it, immerse the mould in warm water turning it well till it will come out & turn it into a plate.[...]

Peanut Butter Ice Cream


2 eggs
1/2 cup sugar
1/2 cup chunky peanut butter
1 1/2 cups heavy cream
1 1/2 cups milk

Whisk together the eggs and sugar until light and fluffy. 

Add the peanut butter and whisk until smooth. Mix in the whipping cream and milk. 

Transfer the mixture to the ice cream maker and process according to manufacturer’s instructions.

Chocolate Mint Ice Cream


1 1/4 cup heavy cream
1 cup milk
1/3 cup sugar
1 cup mint chocolate chips
2 egg yolks
1/8 teaspoon salt

Combine 1 1/4 cups heavy cream, the milk, sugar and the mint chocolate chips in a saucepan. Cook over low heat, stirring with a wire whisk, until the chips are melted and mixture is smooth.

Remove from heat. In a medium bowl, beat the egg yolks and the salt until thick. Gradually add the chocolate mixture. Beat until well blended and chill 30 minutes. 

Pour the chilled chocolate/egg mixture into an electric ice cream freezer; churn until thick. Cover and store in freeze until ready to serve.

Strawberry Ice Cream


1 cup sugar, divided
2 tablespoons all-purpose flour
Dash of salt
1 1/2 cups milk
2 eggs, slightly beaten
1 1/2 cups sieved or pureed fresh strawberries
1 1/2 cups whipping cream
l 1/2 teaspoons vanilla extract
1 teaspoon almond extract

Combine 3/4 cup sugar, flour, and salt; set aside.

Scald milk in top of a double boiler; add a small amount of milk to sugar mixture, stirring to make a smooth paste. Stir sugar mixture into remaining milk; cook, stirring constantly, until thickened. Cover and cook 10 minutes.

Stir a small amount of hot mixture into eggs. Stir eggs into remaining hot mixture; cook, stirring constantly, l minute. Let cool.

Combine strawberries, remaining 1/4 cup sugar, whipping cream, and flavorings; stir into custard. Pour into container of a 2-quart electric or hand-turned ice cream freezer; freeze according to manufacturer's directions.

Dark Chocolate Ice Cream


4 ounces unsweetened chocolate
1 cup milk
2 eggs
1 cup sugar
1 cup heavy cream
1 teaspoon vanilla extract
1 pinch salt

Melt chocolate in double boiler over hot (not boiling) water. Gradually whisk in milk, stir until smooth. Remove from heat and let it cool.

Whisk eggs in a mixing bowl until light and fluffy. Gradually whisk in sugar, then continue whisking 1 minute, until completely blended. Add the cream, vanilla, and salt; whisk. Add the chocolate mixture; blend well. Cover, chill, and freeze according to ice cream maker's directions.

Vanilla Ice Cream


5 egg yolks
2/3 cups sugar
1 cup half and half
2 tablespoons butter
1 cup whipping cream
2 teaspoons vanilla extract

Beat yolks and sugar until blended. Pour in top of double boiler. Stir in half and half. Cook and stir over boiling water until thickens. Set aside - stir in butter. While cooling on a rack, stir occasionally until room temperature. Stir in whipping cream and vanilla. Freeze according to manufacturers directions.