Ice Cream Basics + 5 Recipes!

Guys, can we drop everything for a minute and talk about ice cream?! I love all ice cream all year round (why lie?) but I am especially in the mood for an icy cold treat during these hot summer months. So last week, I learned how to make ice cream. I had been a little intimidated to try because most of the recipes I'd seen involved a complicated procedure of cooking eggs into a custard… which sounded tricky. As it turns out, egg based ice creams can be a little involved; but so worth it! Plus there are many other kinds of ice cream recipes that don't involve cooking eggs at all—which are super easy to make and very delicious as well.

First let's talk ice cream makers. A few months ago I bought an Ice Cream Maker Attachment for my Kitchen Aid mixer. That's what I've been using in my ice cream making adventures. But there are all sorts of excellent ice cream makers out there, so if you have a different kind just consult the directions when it comes time to add the batter to the maker. One tip that I learned this past week is that no matter what ice cream maker you use make sure that the batter is cold before you pour it in to the maker. I usually made my ice cream batter the night before and refrigerated it overnight before mixing it into ice cream the next morning. Also, for most recipes the ice cream will be very soft (think: soft serve) when it comes straight out of the ice cream maker. If you prefer a more dense texture just freeze it for a few hours or overnight. Note- The cute containers I used here are from Garnish. 

Now let's get to the recipes…

Blueberry Cream Cheese Ice Cream, makes about 1/2 quart. Recipe adapted from here.

Needed: 8 ounces cream cheese, 1 cup whole milk, 3/4 cup sugar, a pinch of salt, 1/2 cup heavy whipping cream and 1 cup fresh or frozen blueberries.

In a bowl whip together the softened cream cheese and milk until smooth. Add in the sugar, salt and whipping cream. Mix until smooth. Store in a air tight container in the refrigerator overnight. Pour in to your ice cream maker and follow the manufacturer directions for use. I added my blue berries during the last 10 minutes of mixing. I liked the look of leaving the blueberries whole; but next time I think I will chop them up for more color and a smoother texture.

Rhubarb and Ricotta Ice Cream, makes about 1/2 quart.

Needed: 12 ounces ricotta cheese, 1 cup whole milk, 1 cup sugar, 1/2 teaspoon vanilla extract, 1/2 cup heavy whipping cream, 3/4 cup chopped rhubarb, a couple drops of red food coloring (optional).

In a bowl whip together the ricotta and milk until smooth. Add sugar, vanilla extract, whipping cream and food coloring (if using). Mix until smooth. Store in a air tight container in the refrigerator overnight. Pour in to your ice cream maker and follow the manufacturer directions for use. I added the rhubarb during the last 10 minutes of mixing.

Pistachio and Cream Cheese Ice Cream, makes about 1/2 quarts. 

In a bowl whip together the softened cream cheese and milk until smooth. Add in the sugar, salt and whipping cream. Mix until smooth. Store in a air tight container in the refrigerator overnight. Pour in to your ice cream maker and follow the manufacturer directions for use. I added the pistachio nuts during the last 10 minutes of mixing.

Dark Chocolate Ice Cream, makes a little less than 1/2 quart. Recipe adapted from here. 

Needed: 3.5 ounces dark chocolate, 1 cup whole milk, 1 tablespoon cocoa powder, 3 egg yolks, 3/4 cup sugar and 1/8 cup heavy whipping cream.

In a small pot melt the chocolate and set aside, you could also do this in the microwave. In another pot stir together the milk and cocoa powder, bring to a low boil then remove from heat. In a bowl whisk together the egg yolks. Add a couple of tablespoons of the hot milk mixture and whisk together. This will temper the egg yolks so they don't cook too quickly in the hot milk. Now add the egg yolk mixture to the hot milk, add in the sugar, melted chocolate and whipping cream. Stir until smooth. Pour into an air tight container and refrigerate overnight. Pour in to your ice cream maker and follow the manufacturer directions for use.

Cereal Milk Ice Cream, makes about 3/4 quart. Recipe adapted from here.

Needed: 1 1/2 cups cereal milk*, 1 cup sugar, 4 egg yolks and 1 1/2 cups heavy whipping cream.

*To make cereal milk you need whole milk and cereal of your choice (I used Lucky Charms). Pour the milk into a bowl (to make 1 1/2 cups use about 2 cups to start as some of the milk will absorb into the cereal) and add enough cereal so that all the pieces are full submerged. Allow this to soak for 8-10 minutes. Remove the cereal pieces and now you are left with a colorful and flavored milk. I used to LOVE drinking the flavored milk after a eating cereal as a kid. I had heard of this flavor idea from here. I've never been there, and this is certainly not their recipe (I imagine theirs is probably even better, I'd love to try it one day!).

In a pot combine the milk cereal with the sugar. Whisk together and warm over low heat. In another bowl whisk together the egg yolks. Pour a few tablespoons of the hot milk mixture in with the egg yolks and stir. Once the egg yolk mixture is tempered add it to the pot of warm milk. Whisk to combine. Continue cooking over low/medium heat until it thickens. Pour this thickened custard into a bowl with the heaving whipping cream. Stir to combine. Pour into an air tight container and refrigerate overnight. Pour in to your ice cream maker and follow the manufacturer directions for use. I added a few pieces of Lucky Charms during the last couple of minutes of the ice cream maker's run. Just for fun. 

Have fun creating your own flavor combinations! xo. Emma