Homemade Ice Cream Recipes

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Homemade Ice Cream Recipes

Flavors:

Vanilla
Chocolate
Strawberry
Raspberry Sherbet
Peach
Blueberry
Cookies and Cream

 

Vanilla

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4 Quarts Ingredients:

3 cups milk
1 3/4 cups sugar
1/2 teaspoon salt
2 cups half & half
1 tablespoon vanilla extract
3 cups whipping cream


6 Quarts Ingredients:
4 cups milk
2 3/4 cups sugar
3/4 teaspoon salt
3 cups half & half
2 tablespoon vanilla extract
5 cups whipping cream

Directions:

Scald milk until bubbles form around edge.

Remove from heat.

Add sugar and salt.

Stir until dissolved.

Stir in half and half, vanilla and whipping cream.

Cover and refrigerate 30 minutes.

Freeze as directed.

Chocolate

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4 Quarts Ingredients:
2 2/3 cups sugar
2 tablespoon cornstarch
1/2 teaspoon salt
6 cups milk
4 eggs, beaten
6 ounces semisweet chocolate, melted
2 cups half & half
2 cup whipping cream
2 teaspoon vanilla extract

6 Quarts Ingredients:
4 cups sugar
3 tablespoon cornstarch
3/4 teaspoon salt
9 cups milk
6 eggs, beaten
9 ounces semisweet chocolate, melted
3 cups half & half
3 cup whipping cream
1 tablespoon vanilla extract

Directions:

Combine sugar, cornstarch and salt in a saucepan.

Gradually stir in milk.

Cook over medium heat until mixture begins to simmer, stirring constantly.

Place beaten eggs into a separate large pan.

Gradually stir about 1 cup of the hot mixture at a time into the beaten eggs.

Add the remaining hot mixture, stirring constantly.

Cook and stir over low heat until slightly thickened (about 2 minutes).

Stir in melted chocolate.

Strawberry

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4 Quarts Ingredients:
3 cups milk
1 3/4 cups sugar
1/2 teaspoon salt
2 cups half & half
1 tablespoon vanilla extract
3 cups whipping cream
4 cups strawberries, puréed

6 Quarts Ingredients:
4 cups milk
2 3/4 cups sugar
3/4 teaspoon salt
3 cups half & half
2 tablespoons vanilla extract
5 cups whipping cream
6 cups strawberries, puréed

Directions:

Scald milk until bubbles form around edge.

Remove from heat.

Add sugar and salt.

Stir until dissolved.

Stir in half and half, vanilla and whipping cream.

Stir in fruit.

Cover and refrigerate 30 minutes.

Freeze as directed.

Raspberry Sherbet

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4 Quarts Ingredients:

1 1/2 cup water
2 egg whites
2 cups sugar
6 tablespoons lemon juice
1 1/2 cups whipping cream
2 pints raspberries

6 Quarts Ingredients:

2 cup water
3 egg whites
3 cups sugar
8 tablespoons lemon juice
2 1/2 cups whipping cream
3 pints raspberries

Directions:

Put the fresh berries in saucepan with water and sugar and cook for 5 minutes.

Press through a sieve and add the lemon juice. Cool.

Beat until light and then fold in the whipping cream until thick.

Stir well. Chill mixture for one hour.

Freeze as directed.

For sherbet Variations, try substituting the Raspberries with Peaches, Strawberries, or Blueberries.

Peach

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4 Quarts Ingredients:

3 cups milk
1 3/4 cups sugar
1/2 teaspoon salt
2 cups half & half
1 tablespoon vanilla extract
3 cups whipping cream
4 cups peaches, puréed

6 Quarts Ingredients:

4 cups milk
2 3/4 cups sugar
3/4 teaspoon salt
3 cups half & half
2 tablespoons vanilla extract
5 cups whipping cream
6 cups peaches, puréed


Directions:

Scald milk until bubbles form around edge.

Remove from heat.

Add sugar and salt.

Stir until dissolved.

Stir in half and half, vanilla and whipping cream.

Stir in fruit.

Cover and refrigerate 30 minutes.

Freeze as directed.

Blueberry

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4 Quarts Ingredients:

3 cups milk
4 pints blueberries
1 3/4 cups sugar
1/2 teaspoon salt
2 cups half and half
1 tablespoon vanilla extract
3 cups whipping cream

6 Quarts Ingredients:

4 cups milk
6 pints blueberries
2 3/4 cups sugar
3/4 teaspoon salt
3 cups half and half
2 tablespoons vanilla extract
5 cups whipping cream

Directions:

Scald milk until bubbles form around edge.

Remove from heat.

Add sugar and salt.

Stir until dissolved.

Stir in half and half, vanilla and whipping cream.

Then add the blueberries and stir gently.

For more robust blueberry flavor: Take 1/2 of the blueberries and place in a food processor and puree. Add this also to the mixture along with the whole blueberries.

Cover and refrigerate 30 minutes.

Freeze as directed.

Cookies and Cream

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4 Quarts Ingredients:

3 cups milk
1 3/4 cups sugar
1/2 teaspoon salt
2 cups half & half
1 tablespoon vanilla extract
3 cups whipping cream
20 cookies, your choice, crumbled

6 Quarts Ingredients:

4 cups milk
2 3/4 cups sugar
3/4 teaspoon salt
3 cups half & half
2 tablespoons vanilla extract
5 cups whipping cream
30 cookies, your choice, crumbled

Directions:

Scald milk until bubbles form around edge.

Remove from heat.

Add sugar and salt.

Stir until dissolved.

Stir in half and half, vanilla and whipping cream.

Cover and refrigerate 20 minutes.

Add in cookies and mix.

Cover and refrigerate 10 minutes.

Freeze as directed.