This summer I was inspired by my youngest daughter to try my hand at homemade ice cream and oh my heavens! I really had no idea it was going to change my life (yeah, perhaps that may be a bit dramatic, but nonetheless ;)
Making homemade ice cream is so easy! and by using only fresh, simple, ingredients it’s beyond rich and delicious! Commercially prepared frozen desserts have gums and preservatives added to make them firmer (and there’s nothing wrong with that—manufacturers have to add these stabilizers or their products would not get to our tables in the beautiful condition that they do). But making your own is just that much better.
First up, you need an ice cream maker: I purchased the Cuisinart Ice Cream Maker with Extra Freezer Bowl. Then you need one or two (or three) homemade ice cream storage tubs. Yes, it’s a bit of an investment, but trust me, it’s worth it!
Yummy, slurpee, melty, deliciousness!
There are two types of homemade vanilla ice cream: simple (uncooked) and custard (cooked.) I decided to make the custard as it sounded richer and fuller.
The *recipe also called for fresh vanilla beans—something I’ve never tried. I actually had to call my friend and cook/baker extraordinaire, Deb, as in Interview With a Neighbour to see if she could give me a couple beans … and she did :)
- 2 cups 3% milk
- 2 cups heavy cream (35%)
- 1 cup granulated sugar, divided
- pinch salt
- 1 whole vanilla bean, halved and seeds scraped
- 5 large egg yolks
- 1 1/2 teaspoons pure vanilla extract
- In a medium saucepan set over medium-low heat, whisk together the milk, cream, half of the sugar, salt, and the scraped vanilla bean (including the pod). Bring the mixture just to a boil.
- While the milk/cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or whisk, beat until mixture is pale and thick.
- Once the milk/cream has come to a slight boil, whisk about 1/3 of the hot mixture into the yolk/sugar mixture. Add another 1/3 of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture MUST NOT boil or the yolks will overcook--the process should only take a few minutes.
- Pour the mixture through a fine mesh stainer (discard the vanilla pod) and bring to room temperature. Stir in vanilla extract. Cover and refrigerate 2 hours, or overnight.
- Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
- Remove from freezer about 15 minutes before serving.
Next I tried peanut butter and uh oh, oh dear … my fav!
- 1 cup good quality peanut butter (not natural)
- 2/3 cup granulated sugar
- 1 cup 3% milk
- 2 cups heavy cream (35%)
- 1 teaspoon pure vanilla extract
- 1 cup chopped miniature Reese's Peanut Butter Cups
- In a medium mixing bowl, use a hand mixer on low speed to combine the peanut butter and sugar until smooth. Add the milk and mix on low speed until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. Cover and refrigerate 2 hours or overnight.
- Turn on the ice cream maker; pour the mixture into freezer bowl and let mix until thickened, about 15 to 20 minutes. Five minutes before mixing is completed, add the chopped peanut butter cups through the top and let mix in completely.
- Transfer to ice cream storage tub and place in freezer about 2 hours.
- Remove from freezer about 15 minutes before serving.
When my granddaughter came for a visit, she made the Cheesecake Ice Cream and oh wow! I now have visions of making it at Thanksgiving and adding a few pumpkin pie spices.
Honestly, the options are endless! Just think: peppermint, banana, chocolate … anything Dairy Queen can turn into a blizzard, I can make á la homemade ice cream even better.
Homemade Ice Cream Tips and Tricks
- chill the mixture overnight (I think it works better)
- make sure the freezer bowls have been in the freezer overnight as well (I keep them in the freezer at all times)
- you need two freezer bowls (if you’re hoping to make more than one batch at a time) as it’s almost impossible to clean and reuse while it’s still frozen
- freeze the storage tub for at least two hours before pouring ice cream into it
- make sure to turn the ice cream maker on before pouring in the mixture or it freezes instantly onto the sides of the bowl and the mixer won’t turn (ask me how I know ;)
- apparently you can substitute the heavy cream with a lighter cream … but umm, that’s not going to happen here any time soon …
Thank you for stopping by, and I hope you’ve become as inspired as I have to try your hand at homemade ice cream.
*All recipes adapted from the Cuisinart Ice Cream Maker Instruction and Recipe Booklet