Easy to make ice cream recipes

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1. Caramel

Ingredients:

– 5 large egg yolks
– 1/6 t. salt
– 8 t. water
– 2/3 cup + 4 t. sugar
– 1 1/2 cups milk
– 1 1/2 cups heavy whipping cream

Directions:

– Place the egg yolks in a large mixing bowl.
– Add the salt and whisk until smooth. Set aside.
– Combine the sugar and water in a heavy-bottomed saucepan large enough to eventually hold the milk and cream. – Dissolve the sugar in the water over low heat.
– This may take a while.
– An alternative is to use the microwave, and then transfer the sugar solution to a saucepan.
– Increase to high heat and cook the syrup until it is golden amber colored.
– While the sugar is caramelizing, scald the milk and cream.
– As soon as the caramel is a golden-amber color, slowly add the milk and cream, 2 T. at a time.
– Be very careful, as the mixture will bubble up.
– Whisk the caramel cream into the eggs.
– Strain and refrigerate until cold.
– Freeze according to ice cream machine instructions.

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2. Caramel Almond

Ingredients:

– 1 cup sugar
– 1 cup boiling water
– 4 cups heavy cream
– 1/2 cup sugar
– 6 egg yolks, lightly beaten
– pinch of salt
– 1 tsp. vanilla
– toasted almonds

Directions:

– In heavy pan, heat 1 cup sugar until it melts and becomes golden in color.
– CAREFULLY add boiling water to syrup(partially cover pan while doing this so the caramel doesn’t splash on you.) – Stir until dissolved.
– Bring to boil and cook until thick(9-10 min.) Set aside.
– In another pan scald cream. Add sugar and mix well.
– Pour cream slowly over egg yolks, stirring constantly.
– Return to saucepan and cook over medium heat, stirring constantly, until thickened.
– Add salt, vanilla, and 3/4 cups of the caramel syrup(saving the rest.) Mix well.
– Freeze in ice cream maker according to instructions.

Serve topped with remaining caramel syrup and toasted almonds.

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3. Cherry

Ingredients:

– 3/4 cup dried cherries
– 1/2 cup rum
– 2 1/2 cups light cream
– 1/2 cup sugar
– 4 egg yolks
– 1/4 teaspoon vanilla

Directions:

– Place the cherries in a bowl and cover with rum.
– Allow to soak for several hours or overnight.
– Heat the light cream and sugar together until the sugar is dissolved and bubbles begin to form around edge of the pot.
– Whisk yolks until creamy.
– Add 1/2 cup of the warm cream to the egg yolks.
– Pour the warmed yolks back into the half-and-half and continue to cook, stirring, until the custard mixture coats the back of a spoon.
– Do not boil the mixture or it will curdle.
– Stir in the vanilla, allow to cool completely, then chill.
– Pour into the ice-cream maker and freeze according to manufacturer’s directions.
– Drain the cherries.
– When the mixture begins to thicken as it freezes, add the cherries and freeze until ice cream is the proper consistency.

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4. Cherry Berry

Ingredients:

– 2 Env unflavored gelatin
– 1 1/2 c Sugar
– 1/2 c Water
– 10 oz Frozen sliced strawberries
– 2 c Dark sweet cherries
– 4 c Light cream or half & half
– 2 c Whipping cream
– 2 ts Vanilla

Directions:

– In a small saucepan combine unflavored gelatin and sugar.
– Add water and strawberries. Cook over medium heat, stirring constantly, until mixture just comes to a boil.
– Remove from heat and cool to room temperature.
– Meanwhile, chop cherries.
– In a 3 quart or larger ice cream freezer combine half and half, whipping cream, vanilla, strawberry mixture and cherries.
– Freeze according to manufacturer’s direction or place in freezer containers and freeze at least 4 hours.

Makes about 3 quarts.

Enjoy!

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Recipe for homemade ice cream

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1. Blueberry Ice Cream

Ingredients:

– 2 pints blueberries
– 1 1/2 cups sugar
– 3 tablespoons orange juice
– 4 cups light cream
– 1 teaspoon vanilla extract

Directions:

– In a 3-quart saucepan combines blueberries, sugar and orange juice.
-Mash berries slightly and cook over medium heat, stirring occasionally, until the mixture comes to a boil.
– Simmer 5 minutes.
– Remove from heat and puree in a food processor or blender.
– Push mixture through a strainer with the back of a wooden spoon.
– Cool the mixture.
– In the chilled canister of ice-cream maker combine blueberry mixture, cream and vanilla. Freeze according to manufacturer’s directions.

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2. Blueberry Ice Cream version 2

Ingredients:

– 3 cups blueberries
– 3 cups table cream
– 1 1/4 cups sugar

Directions:

– Blend in blender just before putting in machine.
– Simple recipe, great ice cream.
– Nice texture, nice flavor (not too sweet).

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3. Brown Sugar Pecan

Ingredients:

– 1 cup milk
– 1 scant packed cup brown sugar
– 4 egg yolks
– 3 cups heavy cream
– 1 cup pecan pieces

Directions:

– Heat the cream milk and sugar in a heavy-bottomed saucepan, stirring occasionally until the sugar is dissolved and the mixture is hot.
– Place the egg yolks in a bowl and whisk briefly.
– Still whisking, slowly pour in about 1 cup of the hot liquid.
– When the mixture is blended, slowly pour it into the liquid in the saucepan, whisking constantly.
– Cook over heat, stirring constantly until the mixture thickens slightly and coats the back of a spoon, about 8 minutes.
– Be sure not let the mixture boil at any time or will curdle. strain into a clean bowl and cool thoroughly. Stir in the nuts.
– Pour the mixture into the bowl of the machine and freeze.

Makes 5 cups.

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4. Burnt Caramel

Ingredients:

– (Yields: 1 Quart or 950 ml)
– 1 C (190 g) granulated sugar
– 1 C (240 ml) HOT water
– 4 eggs
– 1/2 C (40g) powdered sugar
–  2 C (450 ml) heavy cream
– 1 tsp vanilla extract

Directions:

– Heat granulated sugar and 1/4 C (60 ml) of the water in a large skillet on medium high heat until the sugar melts and boils, stirring occasionally.
– Boil until mixture is a dark brown; remove from heat.
– Gradually stir in remaining 3/4 C (180 ml) water. (I love this part, cause the syrup boils up when the hot water is added) Cool to room temperature and set aside.
– Beat eggs in a medium bowl until thick and lemon colored; gradually beat in powdered sugar.
– Stir in cream and vanilla; stir in the caramel mixture.
– Chill. Freeze in an ice cream machine according to manufacturer’s directions.

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5. Butter Pecan

Ingredients:

– 2 cups light cream
– 1 cup brown sugar
– 2 tablespoons butter
– 2 cups heavy cream
– 1 teaspoon vanilla extract
– 1/2 cup toasted chopped pecans

Directions:

– Combine the light cream, sugar, and butter in a medium saucepan.
– Cook, stirring constantly over low heat until bubbles form around the edges of the pan.
– Let the mixture cool and put it in the ice cream machine.
– Stir in heavy cream and vanilla.
– Freeze as directed by your machine’s manufacturer.
– Add pecan after ice cream begins to harden.

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