Above: Vanilla Ice Milk, Burnt Almond Fudge Ice Cream, Pralines and Caramel Ice Cream, Blackberry Ice Cream, and finally, Toasted Coconut and Almond Ice Cream.
Nothing compares to homemade ice cream. Even the very best store bought ice creams can't hold a candle to what you can make at home. Sadly though, due to the expense (both money-wise and calorie-wise) homemade ice cream is only something you should make once in awhile. We decided to make some for Memorial Day.
In addition to the flavors pictured here, we also made Cake Batter Ice Cream and Blueberry Ice Cream.
I hope you like them...but pace yourself! You could gain 10 lbs in a day if you go overboard on this stuff!
Vanilla Ice Milk
Ingredients:
3 cups skim milk
1 3/4 cups sugar
1/4 teaspoon salt
9 cups whole milk
1 1/2 teaspoon vanilla
Directions:
Thoroughly combine all ingredients. Cover and refrigerate 30 minutes. Freeze as directed. Stir after freezing to blend any unfrozen skim milk into frozen mixture.
Makes: This recipe is designed for a 4 quart-size ice cream maker.
Source: Rival Ice Cream and Frozen Yogurt Maker user's manual.
Burnt Almond Fudge Ice Cream
Ingredients:
1 cup toasted, chopped almonds
3 cups sugar
3/4 cup cocoa
6 beaten eggs
2 cups canned milk
6 cups half 'n' half
4 cups whipping cream
3/4 teaspoon almond extract
Directions:
Toast chopped almonds in a 300 degree oven for 15 minutes, stirring occasionally. Blend sugar and cocoa together and add 6 beaten eggs, 2 cups canned milk, and 4 cups half 'n' half. Stir and heat until almost boiling. Cool; then add remaining 2 cups half 'n' half, 4 cups whipping cream, and 3/4 teaspoon almond extract. Add nuts just before freezing. Pour in 6-quart ice cream freezer container and freeze according to manufacturer's directions.
Each 1/2 cup serving contains: 195 calories, 14 g fat, 16 g carb, 40 mg sodium, 68 mg cholesterol.
Source: Deseret News, submitted by Diane C. Anderson, of Fruit Heights, Utah. May 21, 2002.
Note: I was actually able to fit this into my 4 quart ice cream maker. It took a little longer to freeze and I had to ripen it in my freezer (in a freezer safe container) a little longer before it was ready, but it still worked. It would definitely have frozen faster in a 6 quart ice cream maker, however.
Old Fashioned Vanilla Ice Cream
Makes 2 quarts
Ingredients:
4 cups heavy cream
1 1/2 cups sugar
Pinch of salt
2 tablespoons pure vanilla extract
2 cups milk, or half-and-half
Directions:
In a large bowl, whisk together all ingredients. Transfer to an ice cream maker, and freeze following manufacturer's instructions. Store in an airtight, freezer safe container.
Source: Martha Stewart website, Copyright 2010.
Pralines
Ingredients:
Butter
3/4 cup firmly packed light brown sugar
3/4 cup sugar
3/4 cup half-and-half
3 tablespoons butter or margarine
1 1/4 cups coarsely chopped pecans
1/2 teaspoon vanilla extract
Directions:
Butter bottom of a heavy 3 quart saucepan. Cook brown sugar and next 3 ingredients in saucepan over low heat, stirring constantly, until sugars dissolve; stir in pecans. Bring to a boil over medium heat; cook, stirring occasionally, 6-8 minutes or until a candy thermometer registers 238 degrees (soft ball stage). Remove from heat.
Stir in vanilla; let stand 3 minutes. Beat with a wooden spoon 3 minutes or until mixture begins to thicken. Working rapidly, drop by tablespoonfuls onto wax paper. Let stand until firm.
Source: Southern Living, November 1999.
Note: I used a full package of pecans--which measures 2 cups (instead of 1 1/4 cups). I didn't have a candy thermometer, so as soon as the mixture started boiling, I timed it at exactly eight minutes. I also let the mixture cool a little over 5 minutes. This made it so that when I started stirring it, it crumbled into individual caramel covered nuts. I spread the individual nuts onto a wax paper covered jelly roll pan and let them cool completely.
Pralines and Caramel Ice Cream
Ingredients:
2 recipes Old Fashioned Vanilla Ice Cream (see recipe above)
1 recipe Pralines
1 jar caramel ice cream topping
Directions:
Prepare Old Fashioned Vanilla Ice Cream and freeze in a 4 quart ice cream maker according to manufacturer's instructions. During the last five minutes of mixing time, add pralines.
When you are transferring your ice cream to a freezer safe container, do it in layers. Ice cream, caramel ice cream topping, ice cream, caramel ice cream topping, etc. Lightly swirl the caramel topping before putting ice cream on top of it.
Makes 4 quarts.
Source: Pretty much from my own brain, but it is a compilation recipe. Ice cream recipe from Martha Stewart, pralines from Southern Living. I just love pralines and caramel ice cream and shakes and I had never found a great recipe for it before, so I figured I would have to come up with it myself. This was to die for! Mission accomplished.
Blackberry, Blueberry, Raspberry, Strawberry, or Mixed Berry Ice Cream
(see notes below for more options)
Ingredients:
2 recipes Old Fashioned Vanilla Ice Cream (see recipe above)
3-4 cups berries of your choice (see note below)
Directions:
Depending on how you want the consistency of your ice cream, you can either keep the berries whole, blend all of your berries in a blender, crush them with a fork, or blend half of the berries and put the rest of the berries into the ice cream mixture whole.
Prepare Old Fashioned Vanilla Ice Cream and stir in berries. Freeze in a 4 quart ice cream maker according to manufacturer's instructions.
Source: Martha Stewart and your own creativity!
Notes: Be creative. If you don't like berries, use this vanilla ice cream recipe and mix in crushed Oreos, crumbled cookie dough, crumbled brownies, your favorite candies, etc. To make cake batter ice cream, simply mix in a box of dry cake mix into the vanilla ice cream recipe of your choice.
Cake Batter Ice Cream
Ingredients:
1 cup milk
1/2 cup white sugar
2 egg yolks, beaten
1 teaspoon vanilla extract
2 cups heavy whipping cream
3/4 cup white cake mix, sifted
Sprinkles, optional
Directions:
Whisk together milk, sugar, egg yolks, vanilla, cream, and cake mix in a saucepan until well blended. Cook over medium-low heat until mixture reaches 160 degrees F, stirring frequently. Remove from heat and place in the refrigerator or freezer until liquid is cold.
Pour the chilled mixture into a 2 quart ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one or two quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Note: If you would like sprinkles in your ice cream, you can add them to the ice cream mixture during the last 5 minutes of mixing, or you can fold them into the ice cream as you transfer it to a freezer safe container.
Source: Allrecipes.com, submitted by Ekho
Toasted Coconut and Almond Ice Cream
Ingredients:
1 1/2 teaspoons unflavored gelatin
1 tablespoon water
3 cups low-fat milk (divided)
3 large egg yolks
1 can (14 ounces) nonfat sweetened condensed milk
1 vanilla bean (or 1 tsp vanilla extract)
1/2 cup toasted coconut flakes
1/2 cup chopped toasted almonds
Directions:
Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.
Pour 1 1/2 cups milk into a large saucepan. Cut vanilla bean in half lengthwise; scrape the seeds into the milk and add the pod.
Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3-5 minutes. Do not bring to a boil or the custard will curdle.
Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.
Whisk the ice cream mixture and pour into the canister of a 2 quart ice cream maker. Freeze according to manufacturer's directions. During the last 5 minutes of freezing, add coconut flakes and almonds to the ice cream maker. If necessary, place the ice cream in the freezer to firm up before serving.
Serves 8 (Yields 1 quart, 8 1/2 cup servings).
Tip: To toast chopped dry nuts, cook in a small, dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2-4 minutes. Cool toasted nuts completely before adding them to the ice cream maker.
Nutrition Information: 276 calories, 9 g fat, 91 mg cholesterol, 105 mg sodium, 38 g carbohydrate, 1 g fiber, 10 g protein.
Source: Delish.com
Vanilla Ice Cream
Ingredients:
2 1/2 cups milk
1/2 teaspoon salt
1 1/2 tablespoons vanilla extract
2 1/2 cups sugar
2 1/2 cups half and half
5 cups whipping cream
Directions:
Scald milk until bubbles form around edge of pan. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla extract and whipping cream. Cover and refrigerate 30 minutes. Freeze as directed.
Strawberry: Add 5 cups pureed strawberries to chilled mixture before freezing.
Banana: Add 3 1/2 cups mashed bananas to chilled mixture before freezing.
Peach: Add 5 cups pureed peaches to chilled mixture before freezing.
Mint Chip: Omit vanilla and substitute pure peppermint extract (to taste). Chop your favorite bittersweet or semi-sweet chocolate bar into tiny uneven pieces. Add the chopped chocolate during the last 5 minutes of mixing.
Source: Rival Ice Cream Maker user's guide.
Notes: I thought you might appreciate having another version of vanilla ice cream. The Martha Stewart recipe is amazing, but if you're looking for a less decadent version of vanilla ice cream, this one is for you.
