The recipe sharer
This may be the world’s easiest recipe for your ice cream maker.
2 cups heavy whipping or double cream
1 cup whole milk
1 can CocoLopez
Mix these three ingredients together in a bowl and pour into your ice cream maker.
That’s it!
Serve with a little Khalua drizzled on top and you have a showstopper dessert that your guests will be raving about for weeks.
Fresh ginger gives a subtle kiss of flavor to this smooth, creamy ginger ice cream.
Servings 8
1 cup milk
3/4 cups granulated sugar
1/3 cup sliced fresh ginger (sliced into thin rounds like coins)
1/4 teaspoon vanilla extract
Pinch cinnamon
2 cups heavy whipping cream
In a large mixing bowl, whisk together the milk and sugar until the sugar is dissolved.
Add the sliced ginger, vanilla, and cinnamon. Stir together until combined.
Add the heavy whipping cream and stir gently to combine.
Cover the bowl and let sit in the refrigerator for a few hours, or overnight for a stronger ginger flavor.
Strain the mixture and process in an ice cream maker. Serve while soft, or freeze until firm.
Recipe from Diana Henry
Basil, which is sweet and has cinnamon notes, is very good with strawberries. You need
to use sweet,
ripe berries
for this
550g ripe, sweet strawberries, hulled and sliced
130g caster sugar
300ml double cream
200ml milk
2 broad strips of
lemon zest
20g basil leaves
3 large egg yolks
3 tbsp white balsamic vinegar
2-3 tbsp lemon juice
(add to taste)
Put the strawberries and 20g of the caster sugar into a bowl, cover and leave to macerate overnight in the fridge.
You can make the custard to chill overnight too, or on the day you make the ice cream. Place the cream and milk in a saucepan then add the lemon zest and basil leaves. Heat to just under boiling, then remove from the heat and leave the basil and lemon to infuse for about 90 minutes. Strain the mixture, pressing the basil to make sure you extract its flavor.
Put water into a basin, or into your kitchen sink, and set a large bowl in it. If you have ice, throw some into the water.
Beat the yolks and the remaining sugar until thick and pale, either in a food mixer or using an electric hand mixer. Add the infused cream and milk, whisking all the time, to the beaten yolks, then transfer this to a clean saucepan.
Set over a very low heat and heat gently, stirring all the time. You have to cook the custard but you must not let it boil or the eggs will scramble. You can use a sugar thermometer to help you. When it reaches 82C, pull the saucepan off the heat and immediately pour the custard into the bowl sitting in the iced water.
If you don’t have a thermometer you should be able to see that the custard has thickened. When you drag your index finger through the custard on the back of your wooden spoon it should leave a clear channel. Leave the custard to cool, stirring from time to time, then cover and chill in the fridge.
The next day, blend the strawberries with the balsamic vinegar until the mixture is really smooth. Add it to the custard then taste to see how much lemon juice you need to add. Lemon juice makes the ice cream ‘sing’ but if you add too much you can overwhelm the basil flavor.
Churn in an ice-cream machine. If you don’t have a machine transfer the ice cream to a container that will fit in your freezer and cover it. Churn it, either by beating it with an electric whisk or by throwing it into a food processor and whizzing the mixture, about three times during the freezing process. Do this first after about 90 minutes, when the ice cream is setting around the edges.
This ice cream can set quite hard, so take it out of the freezer about 10 minutes before you want to serve it.
This is an easy no-cook ice cream that is well worth making. Don’t panic if the ice cream seems too soft, you need to make it 2-3 days in advance of when you’re serving it, as it takes this long to solidify because of the alcohol in the Irish Cream.
Makes 1.5- 2qts
2 cups half-and-half
½ cup white sugar
½ cup brown sugar
1 heavy pinch ground cinnamon
2 cups heavy whipping cream
1 tbsp good quality Madagascar vanilla extract
½ cup Baileys Irish cream liqueur
Beat together the half-and-half, white sugar, cinnamon and brown sugar in a large bowl with an electric mixer on medium speed until the sugars have dissolved.
Stir in the heavy cream and vanilla extract into the mixture until smooth.
Pour the mixture into an ice cream maker and freeze according to manufacturer’s instructions.
About 2 minutes before the end of freezing time, pour Irish cream liqueur into the ice cream maker; allow the machine to finish freezing the ice cream.
Transfer ice cream into a freezer-proof container with a tight lid and place in freezer until ice cream is hardened, at least 48 hours.
You couldn’t get an ice cream recipe much easier or exotic than this one.
I serve it with my passion fruit posset and then dribble sweetened passion fruit pulp over it all and people LOVE it.
Obviously passionfruit have to be in season and I order mine through a fabulous website called https://www.rincontropics.com/
Their fruit is stunning and they are located in Carpenteria, Ventura County.
1 cup passionfruit puree
1 can (400ml) coconut milk
1 can (400gms) condensed milk
1 cup heavy cream
¼ cup milk powder
Blend all the ingredients together in a blender till well combined.
Transfer to your ice cream maker and freeze according to the manufacturer’s instructions.
A wonderful “Winter warmer” creamy, coconut-based ice cream.
Ground turmeric, cinnamon, black pepper, ginger, and cardamom bring plenty of rich, warm flavor to this insanely delicious ice cream.
Recipe from “Minimalist Baker” food blog
2 14-ounce cans full-fat coconut milk (2 cans yield ~3 1/2 cups or 840 ml // sub coconut cream for even creamier ice cream!)
4 quarter-size slices fresh ginger
1/4 cup maple syrup (sub up to half with organic cane sugar // plus more to taste)
1 pinch sea salt
2 tsp ground turmeric
1/2 tsp ground cinnamon
1/8 tsp black pepper
1/8 tsp cardamom (optional)
1 tsp pure vanilla extract
2 Tbsp olive oil (optional)
1/4 cup chopped candied ginger (optional)
The day or night before, place your ice cream churning bowl in the freezer to properly chill.
Add coconut milk/cream, fresh ginger, maple syrup, sea salt, turmeric, cinnamon, pepper, and cardamom (optional) to a large saucepan and heat over medium heat.
Bring to a simmer (not a boil), whisking to thoroughly combine ingredients. Then, remove from heat and add vanilla extract. Whisk once more to combine.
Taste and adjust flavor as needed, adding in more turmeric for intense turmeric flavor, cinnamon for warmth, maple syrup for sweetness, or salt to balance the flavors.
Transfer mixture (including the whole ginger slices) to a mixing bowl and let cool to room temperature. Then cover and chill in refrigerator overnight, or for at least 4-6 hours.
The following day, use a spoon (or strainer) to remove the ginger. At this time, you can also add olive oil for extra creaminess by whisking in thoroughly to combine (optional).
Add to ice cream maker and churn according to manufacturer’s instructions – about 20-30 minutes. It should look like soft serve.
While it’s churning, chop up your candied ginger (optional). In the last few minutes of churning, add in the ginger to incorporate.
Once churned, transfer the ice cream to a large freezer-safe container (such as a parchment-lined loaf pan) and use a spoon to smooth the top.
Cover securely and freeze for at least 4-6 hours or until firm. Set out for 10 minutes before serving to soften, and use a hot ice cream scoop (warmed in hot water) to ease scooping.
Will keep in the freezer for up to 10 days or more, though best within the first 7 days.
Enjoy this as a lighter dessert with some serious health benefits!
This homemade peach ice cream is so rich and creamy with a delicious fresh peach taste throughout. Its so easy to make, and has the perfect taste of summer in every bite.
The ice cream is ever so slightly, a light yellow color – kind of what you’d expect from an old fashioned vanilla ice cream. If you want it more of a peachy color you can add a couple drops of orange or yellow food coloring (or a drop or two of each) to the ice cream mix before churning to give it a little more color.
2 cups chopped peaches (skin removed)
1 1/4 cups sugar (divided)
2 cups heavy cream
1 cup whole milk
1/2 tsp vanilla extract
Mix the chopped peaches with 1/2 cup sugar in a medium sized bowl. Allow to sit for about 30 minutes so the peach pieces release their juices.
Blend the peaches up in a blender or food processor until nice and smooth. (Add 1/4 cup of your whole milk if you need more liquid to blend it up)
In a large bowl combine the peach mixture with heavy cream, whole milk, vanilla extract, and remaining 3/4 cup sugar. Set aside.
Get out your freezer bowl and start running your ice cream maker. Pour the peach mixture into the running ice cream maker. Allow to run according to the manufactures instructions (Mine is about 25-30 minutes.)
Transfer to a container and place in the freezer for 6 hours up to overnight.
Scoop and serve.
In the heat of summer, an ice cream like this tastes of the garden with the sweet strawberries and rosemary infused creaminess. Lovely served with grilled stone fruit.
Makes about 1 quart
1 1/2 cups strawberries, hulled and chopped
1 tbsp floral honey
2 cups heavy cream
1/2 cup whole milk
1/2 cup sugar
1 pinch salt
1 tbsp fresh chopped rosemary
In a small bowl mix the strawberries and honey. Let macerate for at least 1 hour at room temperature.
In a medium saucepan whisk the cream, milk, sugar and salt over low heat. Cook until the sugar is completely dissolved and the cream is just below boiling. Stir in the rosemary, cover and let steep for 30 minutes.
Strain the cream mixture into a medium bowl, discarding the rosemary. Stir in the strawberries and juice. Cover with plastic wrap and chill for at least 6 hours or overnight.
Churn the mixture in your ice cream maker according to the manufacturer’s instructions.
A dream came true: Cookies and cream meets black sesame ice cream. It’s nutty, textured, and not-too-sweet.
Nabisco chocolate wafers are the preferred cookies in this recipe, but you could also use Oreos or any chocolate cookie your heart desires.
Recipe by Sarah Jampel for Bon Appetite Magazine
Makes about 8 cups
½ cup (70 g) black sesame seeds
1x 14-oz. can sweetened condensed milk
1 tsp. kosher salt
2 cups heavy cream
3 oz chocolate wafer cookies, crushed into large pieces (about 1 cup)
Toast the sesame seeds in a dry large skillet over medium heat, stirring often, until fragrant and just starting to crackle, about 2 minutes. Transfer to a food processor or blender and pulse, scraping down sides as needed, until seeds are finely chopped but haven’t formed a paste, about 3 minutes in a food processor, and about 2 minutes in a blender.
Mix together the ground sesame seeds, condensed milk, and salt in a medium bowl.
Using an electric mixer, beat the cream in a small bowl, starting on low speed and gradually increasing to medium-high as it thickens, until billowy and stiff peaks form, about 5 minutes.
Add a dollop of whipped cream to condensed milk mixture and mix in with a rubber spatula (this is just to lighten it so that the next stage—folding—is easier). Add remaining whipped cream and fold in, running spatula down sides and along bottom of bowl and lifting up through center and over top while rotating bowl to integrate without deflating, until very few streaks of condensed milk mixture remain.
Fold in the crushed cookies; scrape the ice cream base into a loaf pan that’s at least 8½ x 4½”.
Cover with plastic wrap or an airtight silicone lid and freeze until solid, at least 8 hours.
To serve, transfer the loaf pan to refrigerator and let ice cream soften 10 minutes before scooping into bowls.
Do ahead: Ice cream can be made 1 week ahead. Keep frozen.
This avocado ice cream is so creamy, made with only six ingredients and doesn’t require an ice cream maker! It’s also vegan and gluten-free.
Recipe from Food Blog “Eating Bird Food”
2 ripe avocados (You could try another non-dairy milk too)
½ cup almond milk
¼ cup maple syrup honey or other liquid sweetener
1 Tbsp coconut oil measured in a liquid state
¼ tsp peppermint extract
¼ cup chocolate chips (dairy-free, if needed)
Add all ingredients except for the chocolate chips into a high powered blender. Blend until smooth and creamy.
Stir in chocolate chips and pour into a freezer-safe container. I used a loaf pan lined with parchment.
Place container in the freezer to set. It should take about 4-5 hours.
Once frozen, pull ice cream from the freezer, let sit out on the counter for 5-10 minutes to soften. Use an ice cream scoop to serve and enjoy!
You can use an icecream maker if you prefer, so after blending the ice cream, pour it into the ice cream machine and follow the manufacturer’s instructions
Notes
Sweetener: Feel free to use your sweetener of choice here. Play around with using stevia instead of maple syrup/honey if you want to reduce the sugar content.