Basic Ice Cream Recipes
THE ONLY ICE CREAM RECIPE YOU'LL EVER NEED
This silky, luscious and very classic custard can be used as the base for any ice cream flavor you can dream up. These particular proportions of milk and cream to egg yolk will give you a thick but not sticky ice cream that feels decadent but not heavy. For something a little lighter, use more milk and less cream, as long as the dairy adds up to 3 cups. You can also cut down on egg yolks for a thinner base, but don't go below three. Then flavor it any way you like. See the chart here for more than 16 flavor ideas. Or invent your own.
Provided by Melissa Clark
Time 20m
Yield About 1 1/2 pints
Number Of Ingredients 6
Steps:
- In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers' instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
BASIC ICE CREAM
Make and share this Basic Ice Cream recipe from Food.com.
Provided by ted9372
Categories Frozen Desserts
Time 20m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- bring cream and half-and-half to a simmer. add flavors to it during this step. turn off heat.
- whisk egg yolks and sugar together until yolks lighten.
- temper yolk mixture my adding a small amount of the hot cream mixture, and whisk to combine. add remaining cream mixture to combine, and return heat.
- heat on low until mixture thickens slightly, stirring (not whisking) continuously.
- strain, and refrigerate until cool, 2-4 hours.
- freeze in an ice cream maker. if solids or chunks are desired, stir in after freezing in machine, but before freezing hard in freezer.
Nutrition Facts : Calories 366.6, Fat 25.5, SaturatedFat 14.8, Cholesterol 263.1, Sodium 55.9, Carbohydrate 30.3, Sugar 25.2, Protein 5.7
EASY ICE CREAM (FOR ELECTRIC ICE CREAM MAKER)
This is a quick, easy treat my family's always made. Chocolate chips, pineapple, strawberries can be added to the mix the last 5 minutes.
Provided by melissa_marie22682
Categories Frozen Desserts
Time 40m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix the milk and sugar until well mixed.
- Add vanilla & salt.
- Pour into electric ice cream maker and follow instructions as stated.
EASY CHOCOLATE ICE CREAM
This super simple chocolate ice cream is the perfect treat at a moments notice. It's also a bonus that most of the ingredients are kitchen staples. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1-1/2 quarts.
Number Of Ingredients 5
Steps:
- Combine half-and-half, sugar, cocoa and vanilla in a blender; process on low until smooth. Stir in heavy cream. Freeze in an ice cream freezer according to manufacturer's directions.
Nutrition Facts : Calories 288 calories, Fat 18g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 31mg sodium, Carbohydrate 28g carbohydrate (28g sugars, Fiber 0 fiber), Protein 2g protein.
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