The Best 4 Ice Cream Recipes To Try This Summer
In my transition to veganism, the one thing (besides cheese) that I was going to miss was ice cream. If there is one thing in the world that provides so much comfort, so much joy, it's an exceptional bowl of deliciously creamy ice cream. Like coffee, I can pretty much have it any day, whether blended into a milkshake, served on a cone, or placed in a coffee mug and eaten with a spoon. How on Earth can I possibly give up something made so perfectly?
As you know, there are plenty of vegan options when it comes ice cream, whether made from soy based products, almond milk, or even coconut. And while these provide a satisfying release from your craving, they may not always live up to your expectations - even more so, you may have to pay a pretty penny just to get a pint. That being said, whether you are vegan or not, there are plenty of extraordinary homemade recipes that can be customized for any flavor you love. Curious on how to make ice cream yourself? Here are our favorite, and easy, best ice cream recipes to try this summer.
Homemade Vanilla Ice Cream
To ensure your homemade ice cream will come out creamy, use heavy cream, half-and-half, or milk with a higher percentage milk fat, such as whole milk. If the ice cream is made with a lower percentage milk fat, it has the potential to become icy.
Serves : 1-1/4 Quarts | From Taste From Home
Gather Together :
- 2 Cups of Heavy Whipping Cream
- 2 Cups of Half-and-Half
- 1 Cup of Sugar
- 2 Teaspoons of Vanilla Extract
- Combine all ingredients, stirring to dissolve sugar completely. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Serve immediately or store in covered containers in freezer.
If You Do Not Have An Ice Cream Maker
Pour the ice cream mixture into a shallow container (glass or metal work best) that you've popped in the freezer previously to get nice and chilled. Store in the coldest part of your freezer until almost firm, but still soft enough to be stirred. For the next three hours, check the ice cream every 30 minutes and stir or mix with a hand mixer to keep it aerated and creamy.
Lemon Curd Ice Cream
This ice-cream is made with a coconut base and is entirely dairy-free. To make it fully vegan, swap out a regular lemon curd for a vegan one, as most have eggs. This ice cream is deliciously lemony, a little tart, and perfectly floral from the use of rosemary.
Serves : 12 Serving | Adapted From Minimalist Baker, Recipe by Patrick Zavorskas
Gather Together :
- 3 14-Ounce Cans of Coconut Cream - Chilled Overnight
- 1/2 Cup of White Sugar - or to Taste
- 1/2 Cup of Unsweetened Coconut Milk or Almond Milk
- 1 Teaspoon of Vanilla Extract
- 1 Sprig of Rosemary
- 1 Lemon - Peel Cut Into Strips
- Lemon Curd
- Heat coconut milk, rosemary, and lemon peel in a pot over medium high heat. Bring just to a gentle simmer, remove from heat, and steep for an hour.
Just before the hour is up, place a large mixing bowl in the freezer to chill for 10 minutes.
Without tipping the cans, scoop out the coconut cream from the cans of coconut cream, reserving the clear liquid for other uses. Place in chilled mixing bowl.
Using a mixer, whip until creamy and smooth. Then add sugar and vanilla extract. Taste and adjust sweetness if needed. Blend in the steeped coconut milk mixture.
If the mixture isn't firm or seems too liquidy, place the mixture into the freezer and freeze for 30 minutes. Re-whip the mixture to break up any crystal formation, place back into the freezer and repeat until mixture resembles that of whipped cream or mousse.
Transfer to a parchment-lined freezer-safe container.
Spoon lemon curd into mixture, and swirl into the ice cream to incorporate.
Cover mixture loosely with plastic wrap, then foil to help freeze.
You can take this out in a couple of hours for a chilled mousse-like ice cream. Freeze overnight for a firmer ice cream.
Set out for at least 20 minutes prior to scooping, and use a scoop warmed under hot water for a proper scoop.
Will keep in the freezer for up to one week, but tastes best when fresh.
Caramel Ice Cream
Serves : About 4 Cups | From Bon Appetit
Gather Together :
1 1/4 Cups of Sugar - Plus 2 Tablespoons
2 Cups of Heavy Cream - Room Temperature
1 Teaspoon of Vanilla Extract
1/2 Teaspoon of Salt
7 Large Egg Yolks
1 1/4 Cups of Whole Milk
- Place a fine-mesh sieve over a medium bowl set in a large bowl filled a third of the way with ice water; set aside. Sprinkle a thin even layer of sugar into a large heavy saucepan. Cook undisturbed over medium heat until mostly melted, about 4 minutes. Sprinkle another layer of sugar over and cook, stirring around edges of saucepan with a heatproof spatula to move melted sugar to center, until mostly melted, another minute or so. Repeat until you’ve used 1¼ cups sugar and it’s mostly melted (there may be some undissolved clumps), 6–8 minutes.
- Continue cooking, swirling saucepan (do not stir), until caramel is very fluid and has turned dark amber, about 5 minutes. Remove from heat and, adding slowly and gradually, stir in heavy cream. Caramel will seize, but don’t worry. Place saucepan over low heat and stir until any hardened caramel is dissolved. Stir in vanilla and salt; set aside.
- Whisk egg yolks and remaining 2 Tbsp. sugar in a medium bowl until lightened in color and thick, about 1 minute. When you bring up the mixture with a spoon, it should flow down into the bowl in ribbons, folding on top of the mixture. Whisking constantly, gradually add about ½ cup hot caramel mixture to egg yolk mixture. Pour mixture back into saucepan, then cook over medium-low heat, whisking constantly, until custard is thick enough to coat a spoon and just holds the marks of the whisk, about 5 minutes. Immediately pour through prepared sieve into bowl. Stir mixture constantly until cold, about 5 minutes, then whisk in milk.
- Process custard in ice cream maker according to manufacturer’s directions. Scrape into a loaf pan or airtight container and press plastic wrap directly onto surface. Freeze until firm, at least 4 hours.
Cookies And Cream Ice Cream
Vanilla ice cream paired with Oreo's is a classic combination that everyone loves and surely hits the spot. Anyone will enjoy this easy to make ice cream!
Serves : 6 Servings
Gather Together :
- 1 3/4 Cups of Heavy Cream
- 1 1/4 Cups of Milk
- 3/4 Cups of Sugar
- 1/8 Teaspoon of Kosher Salt
- 1 Tablespoon of Vanilla Extract
- 20 Oreo's - Quartered | About 3 Cups
Whisk together the cream, milk, sugar, salt, and vanilla. Pour the mixture into your ice cream maker and freeze according to the manufacturer's directions. While the ice cream is churning, chop each cookie into 4 pieces.
Scatter 1 cup of cookie pieces in the bottom of a freezer safe container. When the ice cream has finished churning, scoop half the ice cream over the cookies in the container, sprinkle the ice cream with 1 cup of cookie pieces. Spread the remaining ice cream across the container and top with the remaining cup of cookie pieces. Freeze until firm. Enjoy!
Enjoy and Bon Appetit!
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