ICE CREAM : 2 RECIPES X 12 WAYS

ICE CREAM // 2 RECIPES X 12 WAYS // The Kitchy Kitchen

Homemade ice cream can be a pretty intimidating affair. You’re making a custard, you’re using special equipment, you have to make it ahead of time. It’s definitely a thing. But the results can be wonderful and completely unexpected. Mixing and matching flavors like a frozen dessert alchemist, you can create scoops that are entirely geared towards your palette. Once you master the basics, there’s practically no flavor outside of your grasp.

Here are some of my favorites. Happy scooping!

ICE CREAM : 2 RECIPES X 12 WAYS // The Kitchy Kitchen

VANILLA ICE CREAM

3 cups half and half

2 vanilla bean pods, seeds scraped

3 egg yolks

1/3 cup sugar

1/2 teaspoon salt

DIRECTIONS

In a large pot, combine the half-and-half and vanilla bean. Bring the mixture to a simmer over medium heat, and let it gently simmer for at least 15 minutes. Strain the hot half and half mixture and set aside.

Whisk together the egg yolks, sugar and salt until smooth. To temper the eggs, carefully whisk about 1 cup of the hot half and half into the egg mixture until smooth. Then whisk the egg mixture back into the half and half in the pot. Return to medium-low heat and cook to 170°F, constantly stirring along the bottom of the pot to ensure even cooking. Once it has reached 170°F, remove from the heat and strain through a fine-mesh strainer into a bowl. Cool the ice cream base, in its bowl, to room temperature in an ice bath, then pop the base into the fridge to fully chill, at least 2 hours.

Once the base is chilled, process it in your ice cream maker. When it’s somewhere between soft serve and ice cream from the freezer, transfer the ice cream to a container and freeze until firm.

VERSIONS

Bourbon Ice Cream – Add a 1/4 cup of bourbon after you strain.

ICE CREAM : 2 RECIPES X 12 WAYS

Lemon Olive Oil Ice Cream – Add a 1/4 cup of olive oil and 1 teaspoon zested lemon peel to the sugar and eggs.

ICE CREAM : 2 RECIPES X 12 WAYS

Salted Caramel – Add a 1/2 cup of salted caramel to the half and half. You may want to use less sugar so it’s not too sweet.

ICE CREAM : 2 RECIPES X 12 WAYS

Pistachio Rose –  Add a 1/4 cup of pistachio cream to the sugar and eggs. Add 1 teaspoon of rosewater and 1/2 cup roughly chopped pistachios after you strain.

ICE CREAM : 2 RECIPES X 12 WAYS

Classic Strawberry – Add a 3/4 cup of smashed strawberries after you strain.

ICE CREAM : 2 RECIPES X 12 WAYS

ICE CREAM : 2 RECIPES X 12 WAYS // The Kitchy Kitchen

ICE CREAM : 2 RECIPES X 12 WAYS // The Kitchy Kitchen

CHOCOLATE ICE CREAM

3 cups half and half

2 vanilla bean pods, seeds scraped

3 egg yolks

2 ounces bittersweet chocolate (70% cocoa or more)

1/3 cup sugar

1/3 cup unsweetened cocoa powder

1/2 teaspoon salt

DIRECTIONS

In a large pot, combine the half and half and vanilla bean. Bring the mixture to a simmer over medium heat, and let it gently simmer for at least 15 minutes. Strain the hot half and half mixture into a bowl. Add the chocolate and stir to melt. Set aside.

Whisk together the egg yolks, cocoa powder, sugar and salt until smooth. To temper the eggs, carefully whisk about 1 cup of the hot half and half into the egg mixture until smooth. Then whisk the egg mixture back into the half-and-half in the pot. Return to medium-low heat and cook to 170°F, constantly stirring along the bottom of the pot to ensure even cooking. Once it has reached 170°F, remove from the heat and strain through a fine-mesh strainer into a bowl. Cool the ice cream base, in its bowl, to room temperature in an ice bath, then pop the base into the fridge to fully chill, at least 2 hours.

Once the base is chilled, process it in your ice cream maker. When it’s somewhere between soft serve and ice cream from the freezer, transfer the ice cream to a container and freeze until firm.

VERSIONS

Chocolate Banana Ice Cream – Add a 2/3 cup of well smashed banana after you strain.

ICE CREAM : 2 RECIPES X 12 WAYS

Chocolate Rum Ice Cream – Add a 1/4 cup of dark rum after you strain.

ICE CREAM : 2 RECIPES X 12 WAYS

S’mores –  Add 6 large thoroughly toasted marshmallows to the half and half. Add another 4 thoroughly toasted marshmallows, as well as 4 broken up graham crackers, after you strain.

ICE CREAM : 2 RECIPES X 12 WAYS

Chocolate Cayenne – Add 1/4 teaspoon cayenne (or more if you like it quite spicy) after you strain.

ICE CREAM : 2 RECIPES X 12 WAYS

Coffee Bean – Add 2 ounces cold espresso after straining the chocolate mixture.

ICE CREAM : 2 RECIPES X 12 WAYS

7 thoughts on “ICE CREAM : 2 RECIPES X 12 WAYS

  1. Leslie Millenson

    Thanks so much for these great ice cream recipe “basics.” I’ve been making my own frozen yogurt and ice cream for about a year — since I became lactose intolerant and can no longer eat commercially made ice cream. I’ve not be entirely satisfied with the custard recipes I’ve been using, and yours seem to address some of the concerns I’ve had. I’m running out this morning to get some more lactose-free half n half so I can do your chocolate ice cream tonight! I’ll be adding pecans and caramel sauce. Yum.

    Reply

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