July is National Ice Cream Month, and with the hot summer days, nothing is better than ice cream to cool you down.
I like to make my own ice cream with fresh milk and cream from a local farm, and stir in some fresh sweet seasonal fruit.
Not wanting to invest in an ice cream maker, I set off on a mission to find the best way to make my own ice cream (and frozen yogurt), by an alternate method.
Below are 2 favorite recipes and methods for Homemade Ice Cream. Enjoy and be creative!
The first recipe is a simple kid friendly recipe that is fun make. Though be ready to eat this one right away, straight from the bag.
- • 1 tbsp sugar
- • ½ cup whole milk
- • ½ cup heavy cream
- • ½ tsp vanilla extract
- • Ice cubes (enough to fill each gallon size bag about half full)
- • ½ cup salt (the bigger the granules, the better. Kosher salt or rock salt works best, but table salt is fine)
- • Your favorite mixins such as chocolate chips, fresh fruit, chocolate syrup, crushed cookies (optional)
- • 1 – pint or quart size resealable Ziploc freezer bag
- • 1 – gallon size resealable Ziploc freezer bag
- 1. Combine the sugar, heavy cream, milk, and vanilla extract in the pint-size bag and seal it tightly.
- 2. Place the salt and ice in the gallon-size bag, then place the sealed smaller bag inside as well. Seal the larger bag.
- 3. Wrap the large bag in a dish towel (so your hands do not get too cold )
- 4. Now shake the bags until the mixture hardens (about 5 minutes). Feel the small bag to determine when it's done.
- 5. Take the smaller bag out of the larger one, add mix-ins, and eat the ice cream right out of the bag. Easy cleanup too!
- • 8 large egg yolks
- • ½ cup granulated sugar
- • ½ cup confectioners (powdered sugar)
- • 2 teaspoons vanilla extract
- • 1/4 teaspoon kosher salt
- • 1 (12-ounce) can evaporated milk
- • 2 cups heavy cream
- 1. In large bowl or stand mixer fitted with whisk attachment, whisk egg yolks, granulated and confectioner’s sugars, vanilla, and salt until pale yellow and mixture falls off of whisk in thick ribbons, about 5 minutes. Set aside.
- 2. Stirring constantly, heat evaporated milk in medium saucepan on stovetop until it comes to a simmer. Slowly add hot milk to egg mixture, whisking constantly, until fully incorporated.
- 3. Transfer mixture back to saucepan and heat, whisking constantly, to 180°F (it should become thick and custardy). Do not overheat, or eggs will scramble. Chill mixture completely.
- 4. Whip 1 cup heavy cream with whisk or in stand mixer until doubled in volume. Add whipped cream to egg mixture and fold with whisk just until no lumps remain. Pour mixture into ice cube trays and freeze for 4 hours, or until solid.
- 5. Combine frozen cubes of ice cream (use a spoon or a dull knife to remove them) and remaining heavy cream in food processor and process until smooth, about 30 seconds, scraping down sides and breaking up lumps as necessary during process.
- 6. Transfer mixture to quart container, stir in your favorite fresh fruit or mixins and freeze for at least 4 more hours before serving.