We’ve just inherited an ice cream maker from my parents, and are looking for good recipes to try out while it’s still summer. I’ve never made ice cream before, so some basic starter recipes would be nice, but bonkers raspberry-basil-gin-sorbet ones will also be welcome as long as they’re delicious.
Tips and advice also welcome, of course, if there’s anything we really have to know before giving it a spin! It’s a fairly basic John Lewis model, with a freezable bowl.
The basic recipe for ice cream is as follows:
2 cups heavy cream
1 cup milk
2 eggs
3/4 cup sugar.
Add whatever else you like. (alcohol will lower the freezing temp of your mixture so experiment very cautiously with it.)
I don’t have my recipe memorized, but I make a good lemon ice starting with a simple syrup and lemon juice, along with a ton of lemon zest…
Fruit sorbet’s are pretty easy:
1/2 cup sugar
1 cup water
4 cups pureed fruit
1.5 tablesppons lemon juice
heat sugar and water into a simple syrup and let cool
add all ingredients in ice cream maker and churn to desired consistency
I made a watermelon sorbet over the weekend with this recipe- very tasty.
The timing of this thread is tremendous- I just received an ice cream maker on Friday, and have made 2 batches so far, and was going to ask the SDMB for more recipes as well.
We got an ice cream maker for Christmas but have not used it yet. The complex is having an adults only pool party in a couple of weeks and I plan to make Kahlúa Mocha using a variant of a recipe that came with the machine.
1 teaspoon kosher salt
1 1/2 cups milk
1 1/8 cups granulated sugar
3 - 5 teaspoons instant espresso powder (to taste) (I will be using instant mocha powder)
3 cups heavy cream
1 teaspoon vanilla extract
1 tablespoon Kahlúa
I’m considering making Piña Colada as well, using pineapple juice and shredded coconut, but I’m not sure how yet.
Cranberry makes a great sorbet – just cook the berries in boiling water first, then puree and strain. Go light with the sugar, so you still get the cranberry tartness.
Best part is hearing the berries pop as they cook.
This could work.
1 1/2 cups milk
4 cups vanilla yogurt
1/3 cup granulated sugar
1/4 cup pineapple juice
1 cup shredded coconut
My SIL’s favorite:
Creamed Corn Ice Cream
3 cups heavy cream
1 cup brown sugar
4 egg yolks
Large can creamed corn
Directions:
1.In a medium skillet, combine the corn and 2 cups of the cream. Simmer over medium-low heat for about 10-15 minutes, until the the cream has thickened a bit. Set aside.
2.In a medium saucepan, combine remaining 1 cup cream, sugar, and pinch of salt. Warm over medium-low heat. Meanwhile, whisk the egg yolks together in a small bowl. When the cream-sugar mixture is warm, pour half of it into the egg yolks, whisking constantly, then pour the tempered egg yolks back into the medium saucepan. Stir the custard constantly over medium-low to medium heat, until it is thick enough to coat the back of a spoon. Strain the custard into a medium bowl set over an ice bath.
3.Strain the creamed corn into the custard. Add corn mixture to the custard. .
4.Chill thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions.
I do not understand step 3. You strain the corn into the custard: does that mean you add the liquid from the can? the corn itself? both?
3-4 very ripe mangos, peeled and the flesh cut away from the seed–stick it in a blender and grunch until nice and smooth. In a saucepan put 1-1.5 cups of light coconut milk and a half cup of raw sugar, heat until the sugar is dissolved, allow to cool somewhat. Turn on the blender and add the coconut milk slowly until it’s incorporated. Add the juice of one lime and a splash (couple, three tablespoons) of rum. Chill, then freeze according to your ice cream maker instructions. The rum is to keep the ice crystals from forming. Try this with strawberries, add a little more sugar, maybe a cup. Vegan, and about 110-125 calories per half cup serving.
Basic Sorbet:
Fruit. I like watermelon or in season mulberries, crushed and strained for the seeds.
A bowl.
Sugar to sweeten to taste.
A freezer. Let it kinda freeze.
A potato masher. Break up the frozen chunks and whip it some.
Let it freeze some more.
Repeat until it reaches the consistency you want.
Scrape and serve on a hot afternoon. It’s hot and nobody cares how perfect it is.
It ain’t rocket science.
I think that’s a misprint. She adds the whole can.
Not to self: next time you add cream of coconut to your frozen yogurt, refrigerate the can after opening. Worked quite well otherwise.
We always make Orange Crush ice cream. Actually, any orange soda works. very easy to make.
1 two liter Bottle of Orange Crush, 2 cans Eagle Brand sweetened condensed milk
that’s it. 