Sweet recipes: Get creative with homemade ice cream

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Photo by Kristen Massad

Pouring silky custard into a churning ice cream machine will be the start to one of the most rewarding recipes you make in your kitchen. Begin with the perfect ice cream base, and the flavor combinations are endless. This recipe will bring out the creative side of your whole family with flavors of lavender and honey or traditional cookies and cream. You will be enjoying your favorite frozen treat all summer long.

Ice cream base

Grocery List

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2 cups heavy whipping cream

1 ½ cups whole milk

¾ cup granulated sugar

5 egg yolks

1 vanilla bean, halved and seeds scraped

Directions

In a medium saucepan whisk together cream, milk, half of the sugar and the vanilla bean seeds; bring to a boil.

While the cream mixture is heating up, whisk the egg yolks and remaining sugar in a bowl until thick and pale in color.

Once the cream mixture has come to a slight boil, add about 1/3 of the mixture to the egg mixture and whisk until fully combined.

Slowly add the egg mixture to the remaining cream and stir until mixture becomes thick (do not bring cream/egg mixture to a boil); immediately strain custard.

Cover and allow the ice cream base to cool at room temperature and then refrigerate for at least four hours or overnight.

Pour ice cream base into ice cream machine and churn (follow manufacturer directions).

Once ice cream is frozen, slowly add your choice of ingredients.

Flavor add-Ins

Cookies and cream: Add 1 cup crushed chocolate cookie sandwiches.

Birthday cake: Add 1 cup crumbled baked vanilla cake and ½ cup rainbow sprinkles.

Honey lavender: Remove ¼ cup granulated sugar from recipe. Once ice cream is frozen, drizzle in ¼ cup of honey and 2 Tbsp dried lavender.

Salted peanut butter crunch: Add 1 cup creamy peanut butter to the egg and sugar mixture. Once frozen, add ½ cup crushed pretzel pieces and 1 cup mini peanut butter cups.

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Mint brownie chunk: Once cream/milk mixture has come to a boil, add in ½ cup fresh mint leaves and allow the cream to steep for 30 minutes. Pour the mint-infused cream into a blender and then bring back to a boil before tempering into egg mixture. Fold 1½ cup of baked brownie chunks into mint ice cream.

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