You haven’t lived until you’ve tried wholesome, homemade ice cream recipes. A well-made home recipe can bring out flavors that mass-market ice creams cannot. Here are several ideas to get you started.
1. Peach and pecan ice cream
Whisk milk and whipping cream together, and add sugar, cornstarch and salt. Cook over low heat for 15 minutes and watch as the cornstarch makes the mixture thicken gradually. Add a whisked egg yolk. Dice a peach, cook it in corn syrup for a few minutes and add to the milk mixture. Add toasted pecans and place in an ice cream maker.
2. Key lime ice cream
Blend granular ice cream sweetener and cornstarch into a mixture of reduced fat milk and half-and-half. Heat over low flame for 10 minutes and add in a whisked egg yolk. Place the mixture in an ice cream maker after it cools. Add key lime juice and zest, and run the machine.
3. Huckleberry ice cream
Whisk half-and-half, eggs and sugar together in a saucepan. Place over medium heat and stir as it begins to bubble. Pour into a bowl and whisk in huckleberries and vanilla. Chill in a refrigerator for a few hours and then put in an ice cream maker.
4. No-cook strawberry ice cream
Add sweetened condensed milk, evaporated milk, sugar, whole milk and sugar to a bowl and blend well. Blend strawberries with lemon juice in a blender and mix with the milk. Chill in the refrigerator for a few minutes and use in an ice cream maker.
5. Mocha ice cream
Microwave a package of semisweet chocolate and stir into a cup of strong coffee. Take out a heavy saucepan and add half-and-half, whipping cream, sugar and coffee granules. Heat the mixture until the sugar dissolves and then add a beaten egg. Cook the mixture for 10 minutes, and then add in the chocolate coffee mixture. Chill for a few hours and turn into ice cream in an ice cream maker.
6. Butter pecan ice cream
In a bowl, mix sugar and milk with an electric mixer. Cook over low heat for 5 minutes. Turn the heat off once the mixture begins to thicken and stir in cream, half-and-half and vanilla. Prepare candied pecans by melting sugar in a saucepan and tossing pecans in it. Once the candied pecans harden, add to the ice cream mixture and use in an ice cream maker.
7. Raspberry cheesecake ice cream
Whisk cream cheese, sugar, raspberry purée, whipping cream and milk together in a bowl. Chill in the refrigerator and put in an ice cream maker.
8. Coffee ice cream
Bring milk, sugar and heavy cream to a boil in a saucepan. Add ground coffee to the mixture and let it stand for a half hour. Strain the coffee grounds out and add a mixture of cornstarch and milk. Heat until the milk begins to thicken. Whisk in cream cheese and freeze in an ice cream maker.
9. Chèvre ice cream
Start with a gallon of vanilla ice cream. Allow the ice cream to soften at room temperature for several minutes. Add fromage blanc cream cheese and crumbled chèvre (French for goat cheese), and then gently stir with a spatula. Leave the mixture the freezer and freeze for an hour.
10. Coconut caramel dairy-free ice cream
Mix coconut milk with muscovado sugar and bring to a boil over a medium flame. Turn the flame down and continue to cook for the next 20 minutes until the mixture reduces and darkens to a thick, caramel-like consistency. Add more coconut milk to the mix and stir it in. Whisk in 6 egg yolks and turn the stove off. Refrigerate the mix for a couple of hours. An ice cream maker should quickly turn your dairy-free mix into ice cream.
If you’re tired of the same old chocolate chip and strawberry flavors, you can do a lot better with recipes like these. The more you experiment with them, the better you’ll get. Do you have any ice-cream recipes not mentioned on this list?