Recipes for real and delicious homemade ice cream – Mother Earth News
Making ice cream with an old-fashioned hand-cranked blender is a fun activity – and sweating will only make the sweet treat more delicious!
Grab a last bowl of cold, sweet ice cream before summer is over, though the fresh air ahead doesn’t have to stop the fun. In a few weeks, try it with a hot cup of coffee or a freshly baked piece of pie, this frosted treat is the perfect perennial treat. No matter how you serve it, nothing beats a sweet ice cream when it’s homemade!
Its fresh, creamy flavor is just the start: can homemade ice cream be as healthy or as decadent as you want, as smooth or icy, rich or refreshing? and the flavor possibilities are almost endless. With a few simple variations of the basic recipe, you can even make sherbet or frozen yogurt. Whether light or creamy, the real ingredients used in homemade ice cream produce a far superior result, in terms of taste and health, for storing brands based on flavors, colors, sweeteners and artificial preservatives.
Basically, ice cream requires a dairy ingredient (such as milk, cream, or half and half), a sweetener (honey, molasses, white or brown sugar), and a flavor. Experiment with fruits, nuts, candy, coffee? whatever suits your fancy!
To get started, try these recipes from Make ice cream and frozen yogurt by Maggie Oster:
Basic vanilla ice cream
1 liter heavy cream (replace light cream or half and half with a lower calorie treat)
1 cup of sugar (or 1/3 cup of honey)
1 tablespoon of pure vanilla extract
Combine ingredients and pour into a shallow tray such as a cake pan. Place tray in freezer on coldest setting or in freezer for 30 to 60 minutes, or until mixture is pasty but not solid.
Scrape the mixture into a cooled bowl and beat with a rotary mixer or electric mixer as quickly as possible until smooth. Return mixture to tray and freezer. Repeat the beating process when the mixture is almost frozen. (If desired, add chopped nuts or liqueur here.)
Return the mixture to the pan. Cover with plastic wrap to prevent ice crystals from forming on top. Place in freezer until solid. Makes 1 1/2 pints or about 6 servings.
Ice cream with nuts, raisins and applesauce
To the basic vanilla recipe, add:
1 1/2 cup applesauce
1/4 tsp. each nutmeg, cinnamon and cloves, ground
1/2 cup of raisins
3/4 cup pecans or walnuts
Soak the raisins in enough water or brandy to cover them until plump. Drain, chop and add with the nuts to the ice cream when it has become pasty (see basic vanilla instructions, above).
Find more ice cream, sorbet, and frozen yogurt recipes, along with ideas and instructions for substituting dairy products and natural sugar, in Mother Earth News’ Making Ice Cream and Frozen Yogurt electronic manual.
Share your homemade ice cream tips and recipes in the comments section below.
Posted on Sep 28, 2007
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