Make Your Own Ice Cream
June 7, 2009
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Have you ever glanced at the ingredients of many ice creams lately? Some of them have little that resembles food in them – and yet we can all remember mom or grandma making homemade ice cream with a few simple ingredients.
I remember my mom and dad cranking an old fashioned ice cream maker. These are hard to find anymore and cost a pretty penny if you find one on eBay. You don’t have to have an ice cream maker to make your own ice cream.
Making ice cream is a fun project for the kids this summer and the end result is a tad healthier than store bought versions. And nothing says summer’s here like a drippy ice cream cone!
Of course, I’m going to recommend that you use raw, unpasteurized dairy products from a local farmer whose cows graze in open pasture. 
photo credit: eyeliam
Here are a couple of recipes:
French Vanilla Ice Cream
What You Need:
1/2 C sugar
1/4 t salt
1 C of milk
3 egg yolks, beaten
1 T vanilla
2 C whipping cream, chilled
How to Make It:
Dump the sugar into a heavy duty saucepan.
Sprinkle the salt over the sugar.
Pour the milk into the saucepan and stir to combine.
Add the egg yolks and stir until all the ingredients are combined together well.
Place the pan over medium heat and stirring constantly cook 3 minutes or until bubbles begin to appear around the edges.
Remove the pan from the stove and allow the mixture to cool to room temperature.
Stir in the vanilla.
Pour the ice cream into a refrigerator try and place in the freezer 45 minutes or until mushy.
Place 2 bowls in the refrigerator to chill.
Add the whipping cream to the chilled bowl and beat with an electric mixer until soft peaks begin to form.
Spoon the partially frozen ice cream mixture into the second chilled bowl.
Beat with the mixer on medium speed until smooth.
Fold the whipped cream into the mixture well.
Pour the ice cream evenly into 2 refrigerator trays and cover with wax paper.
Freeze at least 3 hours or until firm stirring the ice cream mixture about every 10 minutes for the first hour of freezing time.
Makes 1 quart of ice cream
To make this ice cream in a crank style ice cream maker, follow the above directions to where you add the vanilla. Add the vanilla and whipping cream together. Pour 1/2 of the mixture into the freezer can of ice cream maker. Fill the freezer tub 1/3 full of ice and then add the remaining ice cream. Crank until it becomes too difficult to turn. Drain off water, replace the lid and allow the ice cream to ripen for at least 4 hours.
Strawberry Ice Cream
What You Need:
2 C of strawberries
1 C sugar, divided
1 egg, lightly beaten
2 3/4 C half and half, divided
1 t vanilla
How to Make It:
Clean and cut the strawberries in half.
Place the strawberries into a saucepan.
Dump half of the sugar into the pan with the berries.
Place the pan over medium low heat and cook 18 minutes or until the berries are soft, stirring often.
Place the mixture into the blender.
Cover the blender and puree the berries until very smooth.
Transfer of a bowl, cover and chill at least 4 hours but no more than 24 hours.
Place the egg into a small saucepan.
Pour in 1 C of the half and half and the remaining sugar.
Place the pan over medium heat and stirring continuously cook the custard about 5 minutes or until the mixture passes the metal spoon test (see tip below.)
Transfer the mixture to a bowl and stir in the remaining half and half and the vanilla.
Cover the bowl and refrigerate for at least 4 hours but no longer than 24 hours.
Pour the half and half mixture into the ice cream maker’s freezer canister.
Freeze 5 minutes then stir in the strawberry mixture.
Freeze according the ice cream maker’s directions.
Allow the ice cream to ripen for 4 hours.
Makes 8 servings
When making a custard type of ice cream it is important to cook the egg mixture to right stage. To check the mixture place a metal spoon into the mixture and coat the bottom part of the spoon. Remove the spoon and run your finger down the spoon. If the finger trail is clear the custard is done.
Coconut Ice Cream
What You Need:
24 oz. half and half
1 C unsweetened coconut milk
1 C sugar
2 C whipping cream
1 T lemon juice
1 T vanilla
1 1/3 C coconut, toasted
How to Make It:
Pour the half and half and coconut milk into a large mixing bowl.
Dump the sugar in with the milk and stir until the sugar is completely dissolved.
Add the whipping cream and lemon juice and stir until combined.
Stir in the vanilla well.
Fold the coconut into the ice cream mixture.
Pour the mixture into the freezer canister of the ice cream maker.
Freeze according to the directions for the ice cream maker.
Ripen 4 hours.
Makes 12 servings
To toast coconut preheat the oven to 350 degrees. Lay the coconut in a single layer in the bottom of a shallow baking pan. Bake 8 minutes, stirring occasionally, or until the coconut is nicely browned.
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2 Responses to “Make Your Own Ice Cream”
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Not made fresh ice cream before. I’m not a big fan of ice cream apart from the summer so I guess it’s not a big motivator for me. However, everyone else is a HUGE fan in my house so I guess I need to get with the program and learn to make it myself too. lol
If you’re making ice cream you’ve got to try a Basil ice cream. So refreshing in the summer and tastes great ( think mint like and you won’t be put off by seeing Basil) When I had a bumper crop of fresh Basil in Italy this was one I ‘made’ a lot.
Those look delicious but I am allergic to milk products and can’t digest soy. I was hopeful when I saw your coconut ice cream recipe until I saw the cream! Do you know how to make Coconut ice cream without the cream?