Get ready for summer with these sweet homemade ice cream recipes
As the weather gets warmer, everyone has begun reaching for that one, cool classic dessert: ice cream. Though, to be honest, we reached for it even when it was cold out!
With the temperature going up and spring finally looking like it’s sprung, ice cream will soon probably become a permanent part of your freezer. But what if Ben and Jerry’s wacky flavors no longer cut it for you?
Luckily, we scooped out a few great ice cream recipes that are both fun to make and will help you beat the heat, so grab your ice cream makers and let’s get cooking!
Homemade chocolate ice cream
This first recipe is for that tasty classic that kids & adults love. This cocoa-filled treat is easy to make and will definitely help you get over the heat and that special time of the month, ladies.
- ⅔ cup granulated sugar
- A pinch of salt
- 3 tbsp unsweetened cocoa powder
- 1 tbsp cornstarch
- 2 cups heavy cream
- 1 cup whole milk
- 4 egg yolks
- 4 oz semi sweet chocolate, chopped
- 1½ tsp vanilla extract
- In a heavy saucepan combine the sugar, salt, cocoa, and cornstarch, whisk to combine.
- Add the cream and milk and stir over medium-high heat. Whisk in the egg yolks quickly and consistently so you’re not eating scrambled eggs in your ice cream!
- Add the chocolate and cook, whisking constantly, until the chocolate is melted and the custard begins to thicken. When you see bubbles begin to rise on the surface, take the pan off the heat.
- Stir in the vanilla and cool. You can stir it over an ice-bath, or cover the surface with plastic wrap and let it cool to room temperature.
- Transfer to a covered container and refrigerate for four hours or overnight.
- When ready to churn, remove from the fridge and churn according to your machine instructions.
- Transfer to a freezer-safe container and freeze until solid, at least three hours.
Vanilla Ice Cream
Not a huge chocolate lover? No worries! We’ve got a great recipe for the other side of the classic ice cream coin for you to make at home.
- ¾ cup white sugar
- 1 cup heavy whipping cream
- 2 ¼ cups milk
- 2 teaspoons vanilla extract
- Stir sugar, cream, and milk into a saucepan over low heat until sugar has dissolved. Heat just until the mix is hot and a small ring of foam appears around the edge.
- Transfer cream mixture to a pourable container such as a large measuring cup. Stir in vanilla extract and chill mix thoroughly, at least two hours. (Overnight is best.)
- Pour cold ice cream mix into an ice cream maker, turn on the machine, and churn according to the manufacturer’s directions, twenty to twenty-five minutes.
- When ice cream is softly frozen, serve immediately or place a piece of plastic wrap directly on the ice cream and place in the freezer to ripen, two to three hours.
Mint Chip Ice Cream
Want to take your vanilla ice cream to the next level? Try this recipe that’ll freshen up both your ice cream and your mouth.
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup plus 2 tablespoons sugar
- 1/4 teaspoon kosher salt
- 6 large egg yolks
- 1 1/2 teaspoons mint extract
- 1/2 cup dark chocolate chips
- Pour the cream and milk into a double boiler or a heatproof bowl set over a saucepan of simmering water (the bottom of the bowl should not touch the water).
- Whisk in 1/2 cup of the sugar and the salt and stir until they have dissolved. Warm the mixture until you see steam rising from the top.
- Meanwhile, prepare an ice bath in a large bowl and set another bowl over it. Set aside.
- In a medium bowl, with a kitchen towel underneath it to prevent slipping, whisk together the egg yolks with the remaining 2 tablespoons sugar until uniform.
- While whisking, add a splash of the hot dairy mixture to the yolks. Continue to add the dairy mixture, whisking it in bit by bit, until you’ve added about half. Add the yolk mixture to the remaining dairy mixture in the double boiler.
- Set the heat under the double boiler to medium and cook the custard, stirring continuously with a wooden spoon and reducing the heat to medium-low as necessary, until steam begins to rise from the surface and the custard thickens enough to coat the back of the spoon.
- Hold the spoon horizontally and run your fingers through the custard. If the trail left by your finger stays separated, the custard is ready to be cooled.
- Strain the custard into the bowl sitting over the prepared ice bath and stir for three to five minutes, or until the custard has cooled. Transfer the custard to a quart-sized container, cover, and refrigerate for at least four hours or, preferably, overnight.
- Add the mint extract to the chilled custard. Pour the custard into an ice cream maker and freeze according to the manufacturer’s instructions. Place the container in which you refrigerated the custard in the freezer so you can use it to store the finished ice cream.
- Churn the ice cream until the texture resembles “soft serve.” In the last minute of churning, fold in the chocolate chips and churn until incorporated.
- Transfer the ice cream to the chilled storage container and freeze until hardened to your desired consistency. Alternatively, you can serve it immediately—it will be the consistency of gelato.
Have any other cool ice cream recipes? Drop them below in the comments so we can all get our scoopers ready!