Back to the Kitchen: Homemade Ice Cream Recipes for Summer

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BY GWEN  KENNEALLY

One of the greatest pleasures of summer for me is ice cream. I think that it could be on my top five of perfect food. I could polish off a whole container and then when I look at the calories and servings (really…. that little container serves five…come on who are you kidding!), I know that it has to be a special treat! Last fall I was given a beautiful ice cream maker and made some straight away and came to really understand “special”! My daughter finishes her first year of high school this week and I have promised that we will spend some more time playing with our ice cream maker! So enjoy our latest recipes — and I will share  the new ones we create all summer long!

Very Chocolate Ice Cream

2-cup heavy cream
 heaping tablespoons Valhrona cocoa

6 1/2 6 ounces 60%cacao bittersweet chocolate

1 cup milk

5 egg yolks

1/2-cup sugar

1/4 teaspoon salt

1-teaspoon vanilla

In a medium pot heat 1 cup of heavy cream with cocoa; whisk well to ensure the cocoa dissolves properly. When cream is bubbling at the edges, remove from heat and add dark chocolate. Wait 30 seconds then give it a good stir until it’s all incorporated. Add remaining cup of cream to pot, stir to combine, then pour the contents into a medium sized non-metal bowl, scraping out the pot as well as you can, and place a strainer over the bowl. Place the pot back on the stove, and add the cup of milk, 1/2 cup of sugar and the salt. Heat the milk and sugar gently on the stove while you get your egg yolks ready. Whisk the egg yolks together and then grab the pot from the stove. SLOWLY drizzle warm milk into the egg yolks, whisking the entire time until everything’s all combined. Then dump the liquid back into the pot. Stir constantly with a wooden or other heat-safe spoon or spatula over medium heat until the eggs thicken a bit, into custard. You’ll know it’s done when you can hold up the spoon and run your finger through the egg-milk mixture and the line you drew with your finger stays there. Pour custard through the strainer into the bowl. Add vanilla and stir to combine the chocolaty goodness. Place a piece of plastic wrap over the bowl, literally touching the entire surface of the ice cream base. Refrigerate for at least 6 hours then prepare according to your ice cream maker’s instructions. Once you’ve got it into your final container, freeze again for at least 6 hours – Remove from the freezer 10-15 minutes before eating so it has time to soften a bit before serving.

Minty Chocolate Chip Ice Cream

3 cups of fresh mint leaves, rinsed, drained

1-cup milk

2 cups heavy cream (divided, 1 cup and 1 cup)

2/3-cup sugar

A pinch of salt

6 egg yolks

6 ounces 60% cacao bittersweet chocolates, chopped fine, keep in the freezer until ready to use

Put the mint leaves in a heavy saucepan with the 1-cup of milk and 1 cup of the cream. Heat until just steaming (do not let boil), remove from heat, cover, and let stand for 30 minutes. Reheat the mixture until steaming, remove from heat and let stand for 15 more minutes. While the mint is infusing in step 1, prepare the remaining cream over an ice bath. Pour the remaining 1-cup of cream into a medium size metal bowl, set in ice water (with lots of ice) over a larger bowl. Set a mesh strainer on top of the bowls. Set aside. Strain the milk cream mixture into a separate bowl, pressing against the mint leaves with a rubber spatula in the sieve to get the most liquid out of them. Return the milk cream mixture to the saucepan. Add sugar and salt to the mixture. Heat until just steaming again, stirring until sugar has dissolved. Remove from heat. Whisk the egg yolks in a medium sized bowl. Slowly pour the heated milk cream mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm mixture, but not cooked by it. Scrape the warmed egg yolks back into the saucepan. Return the saucepan to the stove, stirring the mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes. Pour the custard through the strainer (from step 2) and stir into the cold cream to stop the cooking. Chill the mixture at least a couple of hours Freeze the mixture in your ice cream maker according to the manufacturer’s instructions. When the ice cream has been made in the ice cream maker it should be pretty soft. Gently fold in the finely chopped chocolate. Put in an airtight container and place in the freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.

Key Lime Ice Cream

1-1/2 cups heavy cream

6 large egg yolks

1 (15-ounce) can sweetened condensed milk

1/2-cup key limejuice

Bring the cream to a simmer in a heavy medium saucepan. Slowly beat the hot cream into the egg yolks in a medium mixing bowl. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, and then stir in the sweetened condensed milk and key lime juice. Cover and refrigerate until cold or overnight.

Stir the cold custard well, then freeze in one or two batches in your ice cream machine according to the manufacturer’s instructions. When finished, the ice cream8 will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

Blood Orange Ice Cream

2 cups whole milk

1/2-cup sugar

1 vanilla bean, split open

Pinch of salt

4 tablespoons orange zest

4 egg yolks

1cup blood orange juice, about 8 oranges

In a heavy saucepan, combine milk, 1/4-cup sugar, vanilla bean, salt, and zest. Bring to a boil and remove from heat. Beat together egg yolks and remaining 1/4-cup sugar until pale and frothy. Slowly add warm milk mixture while constantly whisky until well combined. Pour mixture back into saucepan and cook over moderate heat, stirring constantly, until mixture coats back of a wooden spoon. Remove from heat and strain through a fine mesh sieve into a metal bowl set in a larger metal bowl of ice and water. Whisk to release heat and let cool about 10 minutes. Stir in blood orange juice and freeze in ice cream maker. Transfer to an airtight container and freeze until hard.

Strawberry Rhubarb Ice Cream

3 1/2 cups half-and-half

1 cup sugar, divided

3 large egg yolks

2 cups chopped fresh rhubarb

3 cups chopped fresh strawberries (about 1 pound)

Combine half-and-half in a heavy saucepan over medium-high heat. Heat to 180° or until tiny bubbles form around edge (do not boil). Combine 1/2-cup sugar and egg yolks in a large bowl, stirring with a whisk until pale yellow. Gradually add half of hot milk mixture to egg yolk mixture, stirring constantly with a whisk. Pour the egg yolk mixture into pan with remaining milk mixture; cook over medium-low heat for about 3 minutes, stirring constantly. Place pan in a large ice-filled bowl for 20 minutes or until custard cools completely, stirring occasionally.

Combine remaining 1/2-cup sugar and rhubarb in a saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 8 minutes or until rhubarb is tender and liquid is syrupy. Remove from heat; let stand 10 minutes. Combine rhubarb mixture and strawberries in a blender; process until smooth. Strain mixture through a sieve over a bowl, pressing with a wooden spoon; discard solids. Stir rhubarb mixture into custard mixture. Pour custard into the freezer can of an ice-cream maker according to manufacturer’s instructions. Chill for at least 6 hours and let sit out for 15 minutes before serving.

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About Karen Young

Karen Young is the founder of My Daily Find.

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