A Spectacular Collection of
Sweet, Creamy, Cold
Deliciousness
According to the International Dairy Foods Association, on average, Americans consume about 22 pounds of ice cream and similar frozen desserts each year. In fact, in 2022, ice cream makers in the U.S. churned out just over 1 billion gallons of ice cream! (Most of that was made March through July–July being the busiest production month for the frozen confection.)
The One And Only Heavenly Huckleberry Ice Cream
The only way this recipe can fail is if you cook the batter too long, so be sure to use an instant read thermometer and take the batter off the heat when it reaches 175°F.
Ingredients
- 1¾ cups huckleberries fresh or frozen
- 1 cup granulated sugar divided
- 1 tbsp fresh lemon juice
- 2 cups heavy cream
- 1 cup whole milk
- ¼ tsp kosher salt
- ½ tsp pure vanilla extract
- 3 ex-large egg yolks
Instructions
- Combine ¼ cup sugar, huckleberries and lemon juice in a small saucepan, set over medium heat. Bring to a rolling boil.Puree huckleberries in a blender or with an immersion hand blender and then strain through a fine mesh strainer. Set aside.
- In a medium bowl, add 1 cup heavy cream and vanilla and place the fine mesh strainer over top.Whisk egg yolks in a small bowl and set aside.Mix milk, remaining heavy cream, ¾ cup sugar and salt in a medium sized saucepan placed over medium heat. Mix well.When milk and cream mixture begin to steam, slowly pour approximately 1 cup of the steaming mixture into the egg yolks while continually whisking. (This is called tempering). Pour egg/milk/cream mixture back into saucepan. Add strained huckleberry mixture and continue to cook over medium heat until batter reaches 175° F.
- Pour batter mixture through the fine mesh strainer set over the reserved heavy cream and vanilla. Stir and cool over an ice bath to room temperature.Cover and chill thoroughly, 5 or more hours or over night.Churn ice cream in an ice cream maker, according to manufacturers instructions.Transfer to a freezer safe container, cover and freeze until firm.
Roasted Strawberry - Vanilla Ice Cream
I found this recipe in the June 2022 Food and Wine magazine. It is absolutely spectacular! Roasting the strawberries in the oven intensifies the flavor and the color of the berries, creating the most heavenly strawberry ice cream I have ever tasted. (Using a whole vanilla bean in the custard also contributes to the delightful concoction.)
Servings 8
Equipment
- Ice Cream Maker
Ingredients
Roasted Strawberries
- 1 lb fresh strawberries stemmed and quartered, (about 3½ cups)
- 2 tbsp granulated sugar
- 2 tbsp light corn syrup or golden syrup
- ⅛ tsp kosher salt
Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- 1 vanilla bean
- 6 large egg yolks
- ⅔ cup granulated sugar
- ¼ tsp kosher salt
Instructions
Make the roasted strawberries
- Preheat oven to 300°F. Toss together strawberries, sugar, corn syrup, and salt in a 13-x9-inch baking dish. Roast in preheated oven, stirring occasionally, until strawberries are soft and darker in color and juice is thickened, 30-40 minutes.
- Using a potato masher, lightly crush strawberries in baking dish, making sure you have a chunky mixture. Let cool completely, about 1 hour. Transfer to a resealable container, and refrigerate until ready to churn or up to 2 days.
Make the ice cream
- Stir together cream and milk in a medium saucepan. Split vanilla bean pod lengthwise; scrape seeds. Add scraped seeds and vanilla pod halves to mixture in saucepan. Cook over medium-low, undisturbed, until mixture just comes to a simmer. Remove from heat. Cover and let steep 45 minutes to 1 hour.Return steeped cream mixture to heat over medium-low; cook, undisturbed, until mixture just comes to a simmer. Meanwhile, whisk together egg yolks, sugar, and salt in a medium-size heatproof bowl.Gradually whisk warm cream mixture into yolk mixture in bowl. Transfer cream-yolk mixture to saucepan. Cook over medium-low, stirring constantly, until mixture thickens and coats the back of a spoon, about 6 to 10 minutes, making sure it doesn't bubble. Remove from heat. Pour through a fine wire-mesh strainer into a medium-size heatproof bowl; discard solids. Place bowl in a large bowl filled with ice water. Let stand, stirring often, until mixture reaches room temperature, about 8 minutes. Transfer to a sealable container; deal and refrigerate until cold, at least 6 hours or up to 12 hours.
- Stir together strawberry mixture and ice cream base in a bowl. Pour mixture into frozen freezer bowl of an ice cream maker; proceed according to manufacturer's instructions. Serve immediately for a soft-serve consistency, or transfer to a shallow container, cover, and freeze until firm, about 2 hours.Store in an airtight container in freezer up to 3 weeks.
Notes
MAKE AHEAD Roasted strawberries can be made up to 2 days in advance and stored in an airtight container in refrigerator.
NOTE it's important to slowly add the hot cream mixture to the egg mixture, whisking constantly and never bringing to a boil, to ensure the eggs don't scramble.
William Bond's Coffee Ice Cream (Frozen Custard)
If you like coffee and you like ice cream, you are going to LOVE this!
Equipment
- Ice Cream Maker
Ingredients
- 3 egg yolks
- 3 tbsp granulated sugar
- ¼ cup half-and-half
- 1½ packets Starbucks Via Instant Italian Roast Coffee 4.9 g
- 1½ cups half-and-half
- 2 cups heavy cream
- 1 can sweetened condensed milk
- 1 pinch Kosher salt
- ½ tsp pure vanilla extract
Instructions
- In a bowl, whisk together first four ingredients
- Heat next five ingredients to a simmer in a heavy saucepan
- Stir 4-5 tablespoons of the hot cream into the egg batter to temper and then add back into the saucepan
- Cook cream and batter while stirring almost constantly. Remove from heat at 175° F
- Cool the cream batter in an ice bath and/or refrigerator before adding to an ice cream maker.
Peanut Butter Ice Cream with Peanut Butter Cups
The next best thing to peanut butter ice cream is peanut butter ice cream with peanut butter cups in it. This recipe hits the sweet spot!
Equipment
- Ice Cream Machine
Ingredients
- 1 cup heavy cream
- 2 cups whole milk
- ½ cup granulated sugar
- ⅛ tsp fine sea salt
- 5 ex-large egg yolks
- 1 cup peanut butter
- ½ tsp vanilla extract
- 1 cup small peanut butter cups cut into bite size pieces
Instructions
- Add heavy cream, milk, sugar and salt into a saucepan. Bring to a simmer, stirring constantly until sugar has dissolved completely. This will take about 5 minutes.Remove saucepan from heat.
- In a medium sized bowl, whisk egg yolks. Temper cream mixture by slowly whisking in about a third of the hot cream into the yolks, whisking constantly. Whisk the yolk mixture back into the saucepan with the cream.Place the saucepan with the cream/yolk mixture on medium-low heat and gently cook until it is thick enough to coat the back of a spoon, (about 170° F)
- Strain through a fine-mesh sieve into a bowl. Whisk in peanut butter and vanilla extract. Cool mixture to room temperature and then cover and chill at least 4 hours or overnight.
- Churn in an ice cream machine according to manufacturer's instructions. Stir in chopped peanut butter cups and pour into a freezer container. Place in freezer and freeze until firm.
Mint Chocolate Chip Ice Cream
Mint chocolate chip has always been my favorite and this recipe is absolutely perfect.
Servings 6
Equipment
- Ice Cream Maker
Ingredients
- 2 large egg whites
- ⅔ cup superfine sugar
- 1 can evaporated milk 13 oz.
- ½ tsp peppermint extract
- 1 cup good quality dark chocolate finely chopped
Instructions
- Whisk egg whites until they form soft peaks and gradually whisk in the sugar.Place evaporated milk into a bowl along with the peppermint extract and whisk until thick. Fold whisked egg whites into mixture and gently add chocolate.Pour into ice cream maker and churn according to manufacturer's instructions.Place into a container and freeze until firm.
Earl Grey Tea Ice Cream
Homemade vanilla ice cream is always great, but Earl Grey Ice Cream combines two of my favorite things and it's the BOMB!
Equipment
- Ice Cream Maker
Ingredients
- 2 cups half-n-half
- 1 cup heavy cream
- ¾ cup granulated sugar
- 6 tbsp Earl Grey loose tea leaves
- ½ tsp kosher salt
- 6 large egg yolks
Instructions
- Pour half-n-half and cream into a medium, heavy bottom sauce pan over medium heat. Whisk in sugar, tea leaves and salt. Heat mixture until you observe steam rising. Remove from heat and strain into a bowl using a fine mesh sieve. Set aside.
- In a medium sized bowl, whisk the egg yolks until frothy. Temper batter by whisking in a small amount of hot cream mixture into the yolks. Continue to add the cream mixture, whisking in a little bit more at a time, until you have added about half. Add the yolk mixture back into the remaining dairy mixture and set sauce pan over medium heat. Cook, stirring continuously with a wooden spoon until steam begins to rise and batter thickens enough to coat the back of the spoon and reaches about 170°F on an instant read thermometer.
- Strain the custard into a bowl and stir. Allow to cool to room temperature and then transfer to a quart-sized container, cover and refrigerate for a minimum of 4 or or overnight.
- Pour the chilled batter into an ice cream maker and proceed according to manufacturers instructions. Churn the ice cream until the texture has a "soft serve' consistency. Transfer ice cream to a container and place in freezer to freeze completely.
Blackberry Rose Ice Cream
This recipe is a wonderful and complex combination of bright berry with floral freshness.
Servings 6
Equipment
- Ice Cream Maker
Ingredients
- 1 lb fresh blackberries picked through and rinsed
- 2 tbsp superfine sugar
- ½ cup filtered water
- ¼ cup granulated sugar
- 3 large egg yolks
- 1 cup whole milk
- 1 cup heavy cream
- 2 tbsp confectioner's sugar
- 2 tbsp rosewater
Instructions
- Place blackberries and superfine sugar into a medium size saucepan and simmer until berries are tender, (approximately 10 minutes).Press through a fine mesh strainer and allow to cool completely.
- Pour the water and granulated sugar into a heavy saucepan and heat over medium heat, stirring until the sugar has dissolved. Increase the heat to medium high and bring to a steady boil until the syrup reaches a temperature of 225°F. (thread stage on a candy thermometer).
- Whisk egg yolks in a medium sized, heatproof bowl until frothy and then place bowl over simmering water, (not allowing the bowl to touch the water). Gradually, whisk in the hot sugar syrup, whisky steadily until mixture reaches a creamy consistency. Remove from the heat and continue to whisk until cool.
- Mix the whole milk and heavy cream and add berries, confectioner's sugar and rosewater. Fold berry/cream mixture into the egg mixture and place batter in refrigerator to chill completely. (4 hours or overnight).Pour into an ice cream maker and churn according to manufacturers instructions. Transfer to a container and freeze.
Blood Orange Granita
Don't do dairy? No problem! You will love this refreshing and easy to make frozen confection.
Servings 4
Equipment
- Food Processor or Blender
Ingredients
- 2 lbs blood oranges
- 1 cup granulated sugar
Instructions
- Cut off the tops and bottoms of the oranges with a sharp knife, then cut away the pith and peel. Working over a bowl to catch the juice, cut the segments out of the oranges and squeeze all excess juice from them.
- Strain the juice into a saucepan, add the sugar and place over medium heat until the sugar has completely dissolved.
- Place the orange pieces into a food processor or blend and process until smooth. Stir in the sweetened juice and then pour mixture into ice cube trays. Freeze until firm.
- Remove the granita cubes from the freezer and place them into the food processor or blender and process for 30 seconds. Transfer the ice to chilled glasses and serve immediately.
Notes
Learn more about blood oranges
