So, now that summer is finally here, it’s time to get serious about everyone’s favorite frozen dessert. These flavors may not be as elegant as those you’ll find at the grocery store or a local ice cream shop, but if your family likes ice cream as much as mine does you’ll go through tons of the stuff every summer. This is tasty success at a fraction of the cost, made with pure wholesome ingredients.
Who remembers the old-fashioned ice cream churns? The wooden barrel into which you placed an aluminum canister containing a paddle that resembled a skinny washboard? Ice and rock salt packed around the canister? And that hand-crank that had to be turned for hours before the custardy base magically turned into ice cream?
It wasn’t that long ago, but today it’s definitely faster and easier to stop by the grocery store and pick up a carton before a good Netflix binge. Of course, if you’re like some members of my family, that carton becomes its own bowl and is gone before the mid-season episode. At four to six dollars a half-gallon, that’s a pricey dessert habit.
What if you could make your own delicious ice cream at home in the time it takes for your family to find the remote, scroll through the Because You Watched list, and decide on something that will please everyone? With an electric ice cream maker, it’s easy!
These days, there is a wide price range and variety of brands, styles, sizes, and shapes of ice cream makers. KitchenAid, Hamilton Beach, Oster, and Breville, are just a few among many others I’ve never heard of before. There’s even one named “Nostalgia” that comes in some not-so-nostalgic colors.
The recipes featured here have all been made in a trusty 1.5-quart Cuisinart with wonderful results.
A Few Basics…
Most homemade ice cream recipes work the same way. You prepare a cold, liquid or custard-type base and pour it into the machine’s spinning frozen mixing bowl. In about 30 minutes, the mixture will be thickened and ready to remove from the freezer bowl.
Consistency
Homemade ice cream uses fresh ingredients so the finished product is very soft and not the same consistency of store-bought ice cream. (Commercially-made ice cream uses preservatives to make it firmer.) I transfer the soft ice cream to a sturdy airtight plastic container and let it freeze for a couple of hours to reach a more scoop-able consistency.
Chill
The machine’s mixing bowl must be frozen and the liquid base must be cold. I store my mixing bowl inside a large 2-gallon Ziploc bag in the back of my freezer. Recipes that call for heating cream or milk or other ingredients should be cooled completely and chilled in the refrigerator.
Fat & Sugar
Low-fat creams and milks can be substituted in many recipes using the same amount as you would heavy cream and whole milk. Artificial sweeteners can also be used in place of sugar. For recipes that require cooking the ingredients, add the sweetener at the end and stir the mixture thoroughly to dissolve the sweetener. Remember that reducing the fat and using artificial sweetener will change the flavor and texture of the ice cream. When adding fruit to a recipe, keep in mind that the freezing process can reduce a fruit’s natural sweetness, so give it a taste and adjust the sugar accordingly.
Fast & Easy Fudgesicle Ice Cream
Ingredients
2 packages (3.4-3.9 ounce) instant chocolate pudding
3 cups reduced fat or low-fat milk, well chilled
Instructions
Place the ingredients in a medium mixing bowl and combine until well blended.
Turn the ice cream machine ON, with the freezing bowl, mixing paddle, and lid in place.
Pour the mixture into freezing bowl and let mix until thickened, about 20 to 25 minutes. (Makes ten ½-cup servings.)
Basic Chocolate Ice Cream
Ingredients
1 cup whole milk
½ cup granulated sugar
8 ounces bittersweet or semi-sweet chocolate pieces
2 cups heavy cream, well chilled
1 teaspoon pure vanilla extract
Instructions
Heat the milk until it is just bubbling around the edges.
In a blender or food processor, pulse the sugar and chocolate until combined and the chocolate is finely chopped.
Add the hot milk and process until well blended and smooth.
Transfer to a medium bowl and let the chocolate mixture cool completely.
Stir in the heavy cream and vanilla.
Chill for 30 minutes or longer.
Turn the ice cream machine ON, with the freezing bowl, mixing paddle, and lid in place.
Pour chilled mixture into freezing bowl through ingredient opening and let mix until thickened,
about 30 minutes. (Makes ten ½-cup servings.)
Lemonade Ice Cream
Ingredients
3 cups whole milk
6 egg yolks
2/3 cup granulated sugar
2 teaspoons lemon extract
2 tablespoons fresh lemon juice
1/2 cup frozen lemonade concentrate
Instructions
Heat milk to a boil in a medium saucepan.
Cover and remove from heat.
Beat egg yolks and sugar together in a bowl until light and thick.
Slowly pour hot milk into the egg mixture, whisking constantly.
Return mixture to the saucepan and cook over low heat, stirring with a wooden spoon until it thickens slightly and coats the back of the spoon. Do not allow mixture to boil or it will curdle.
Remove from heat and stir in lemon extract and lemon juice.
Allow mixture to cool to room temperature before loosely covering bowl with plastic wrap and refrigerating for at least three hours, until well chilled.
Turn the ice cream machine ON, with the freezing bowl, mixing paddle, and lid in place.
Pour the mixture through the ingredient opening into freezing bowl and let mix until ice cream starts to thicken, about 20 to 25 minutes.
Spoon the frozen lemonade concentrate through the ingredient opening and let machine continue mixing until set, another 5 to 10 minutes. (Makes approximately one quart.)
Mint Chocolate Chip Ice Cream
Ingredients
1 cup whole milk, well chilled
¾ cup granulated sugar
2 cups heavy cream, well chilled
1 to 1½ teaspoons pure peppermint extract (to taste)
4 ounces of bittersweet or semi-sweet chocolate pieces
Instructions
In a medium bowl, mix or whisk the milk and sugar until the sugar is completely dissolved.
Stir in the heavy cream and peppermint extract (to taste).
Turn the ice cream machine ON, with the freezing bowl, mixing paddle, and lid in place.
Pour mixture into freezing bowl through ingredient opening and let mix until thickened, about 20 to 25 minutes.
Add the chocolate pieces and let mix another 5 to 10 minutes. (Makes ten ½-cup servings.)
