LEE WARD: Homemade ice cream on Independence Day weekend | New

With this long weekend of celebrations and good summer cooking, don’t forget to taste some homemade ice cream.

Some might consider it a lot of hassle, dragging the ice cream maker and all, but technology has brought us the equipment we need to simplify the process. Some ice cream recipes don’t even require special equipment. Let’s look at some of the two.

THE BEST (AND EASIEST) ICE CREAM YOU’LL EVER MAKE

of barefeetinthekitchen.com

1¾ cup heavy cream

1¼ cup whole milk

¾ cup sugar

⅛ teaspoon fine sea salt

1 tablespoon vanilla extract or 1 vanilla pod split in half lengthwise or

Pour 1 cup of cream into a saucepan and add sugar, salt. Scrape the seeds from the vanilla pod into the pan then add the vanilla pod to the pan. Heat the mixture over medium heat, until the sugar dissolves. Remove from the heat and add the rest of the cream, milk and vanilla extract (if using extract). Stir to combine and chill in the refrigerator.

When ready to churn, remove the vanilla bean, whisk the mixture again and pour into the ice cream maker. Churn according to manufacturer’s instructions. Transfer the finished ice cream to an airtight container and place in the freezer until ready to serve. Enjoy!

TIP: You can add 2 cups of anything you like: nuts, crumbled cookies or brownies, or fruit. Also, simmering is optional.

EASY CHOCOLATE ICE CREAM

of tastedemaison.com

2 cups half and half cream

1-1/2 cup sugar

1/2 cup baking cocoa

1 teaspoon vanilla extract

2 cups heavy whipped cream

Mix half and half, sugar, cocoa and vanilla in a blender; stir over low heat until smooth. Stir in heavy cream. Freeze in an ice cream freezer according to manufacturer’s instructions.

COCONUT ICE CREAM

of tastedemaison.com

1-3/4 cups sugar

1/2 teaspoon of salt

4 cups whole milk

1-1/2 cups sweetened shredded coconut, divided

4 cups heavy whipping cream

1 tablespoon of vanilla extract

Toasted sweetened shredded coconut, optional

In a saucepan, combine the milk, sugar and salt; cook, stirring frequently, over medium heat until mixture begins to boil. Stir in 1/2 cup coconut. Remove from fire; let stand 30 minutes.

Strain, discard the coconut. Place milk mixture in large bowl; add the cream, vanilla and remaining coconut. Cool completely. Freeze in an ice cream freezer according to manufacturer’s instructions.

Transfer to a 2 qt. freezer container. Cover and freeze at least 4 hours before serving. Garnish with toasted coconut if desired.

Maybe you’re not familiar with kulfi, but believe me, you want to be. It’s different and delicious and my favorite dessert in an Indian restaurant.

KULFI

of tastedemaison.com

1 can (14 ounces) sweetened condensed milk

1 cup whole milk

1 cup heavy whipped cream

1/4 cup powdered skim milk powder

1/2 teaspoon ground cardamom

1/4 tsp sea salt

1 pinch saffron threads or 1/4 teaspoon ground turmeric, optional

1/4 cup chopped cashews, toasted

1/4 cup chopped shelled pistachios

1/4 teaspoon almond extract

In a large, heavy-bottomed saucepan, whisk together the milks, cream, powdered milk, cardamom, sea salt and, if desired, saffron. Cook over low heat until mixture thickens slightly, about 15 minutes, stirring constantly. Do not boil. Remove from fire. Strain through a fine-mesh strainer into a small bowl; cool.

Stir in cashews, pistachios and extract. Transfer to six 4 oz. ramekins. Cover and freeze for 8 hours or overnight. If desired, serve with additional nuts.

DAIRY FREE: ALMOND BUTTER SWIRL

of tastedemaison.com

2 cups coconut milk

1 cup unsweetened almond milk

1/2 cup sugar

1/2 cup almond butter (or other nut butter)

1/2 tsp sea salt

1/2 cup semi-sweet chocolate chips, melted

Combine first five ingredients until well blended. Fill the cylinder of the ice cream maker no more than two-thirds full. Freeze according to manufacturer’s instructions, slowly adding melted chocolate during the last 2 minutes of processing. Serve immediately or transfer to freezer containers, leaving room for expansion. Freeze until firm, 2 to 4 hours.

RASPBERRY ICE CREAM IN A BAG

of tastedemaison.com

1 cup half and half cream

1/2 cup fresh raspberries

1/4 cup sugar

2 tablespoons evaporated milk

1 teaspoon vanilla extract

4 cups coarsely crushed ice

3/4 cup salt

Using two 1 liter resealable plastic bags, place 1 bag inside the other. Place the first 5 ingredients in the inner bag. Close both bags, pushing out as much air as possible.

Place the 2 bags in a gallon size resealable plastic freezer bag. Add ice and salt. Seal the bag, again expelling as much air as possible.

Shake and knead the cream mixture until thickened, about 5 minutes. (If desired, wear mitts or wrap bags in a tea towel while shaking to protect hands from ice cold.)

CREAM CHEESE ICE CREAM

of tastedemaison.com

2-1/2 cups half and half cream

1 cup whole milk

1-1/4 cup sugar

2 large eggs, lightly beaten

12 ounces cream cheese, cubed

1 tablespoon lemon juice

1 teaspoon vanilla extract

In a large saucepan, heat the cream and milk to 175 degrees; stir in sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return everything to the saucepan, whisking constantly. Cook and stir over low heat until the mixture reaches at least 160° and coats the back of a metal spoon.

Remove from fire. Whip cream cheese until smooth. Cool quickly by placing pan in bowl of ice water; stir for 2 minutes. Stir in lemon juice and vanilla. Press plastic wrap over surface of pastry cream. Refrigerate several hours or overnight.

Fill freezer cylinder two-thirds full with ice cream; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; Freeze for 2 to 4 hours before serving.

OLD FASHIONED ICE CREAM

of tastedemaison.com

1-1/2 cup sugar

1/4 cup all-purpose flour

1/2 teaspoon of salt

4 cups whole milk

4 large eggs lightly beaten

2 pints heavy whipped cream

3 tablespoons vanilla extract

In a large, heavy-bottomed saucepan, combine the sugar, flour and salt. Gradually add milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes more. Remove from fire.

In a small bowl, whisk a small amount of the hot mixture into the eggs; return everything to the saucepan, whisking constantly. Boil gently; cook and stir 2 minutes. Immediately remove from heat.

Quickly transfer to a large bowl; place the bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap over surface of pastry cream. Refrigerate several hours or overnight.

Add the cream and vanilla to the pastry cream. Fill freezer cylinder two-thirds full with ice cream; freeze according to manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, leaving headspace for expansion. Freeze 2 to 4 hours or until firm. Repeat with remaining ice cream mixture.

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