Homemade ice cream recipes are numerous. This is one of the most favorite desserts not only of children but of adults as well. This cold delicacy has come a long way through centuries. In ancient times, the Chinese passed on the secret of making chilled sweets to the Arabs, and they came up with sorbet. The idea was picked up by the Sicilians who improved the technology, and when in the XIII century Marco Polo brought the secret of the cold sweet from the Eastern lands, a truly triumphant procession of ice cream across Europe began. Ice cream is more than just dessert. To many people it is a tasteful experiment. Today, in addition to the classic tastes you can try exotic flavors and combinations. However, the all-time favorite tastes like vanilla, chocolate and strawberries are among the most popular homemade ice cream recipes!
Homemade Ice cream recipes – classic or exotic taste and flavors?
Today, various varieties of ice cream can be bought at a supermarket in any country. But ice cream, prepared according to secret recipes in special cafes, is much tastier and more interesting. A large selection of modern ice cream makers allows us to prepare ice cream at home. Find below recipes for the favorite homemade ice creams – vanilla, chocolate, strawberry.
Homemade vanilla ice cream recipe
- 3 large large eggs
- 2 egg yolks
- 1 ½ cups granulated sugar
- 4 cups heavy whipping cream
- 1 teaspoon all-purpose flour
- 1 tablespoon pure vanilla extract
- 2 tablespoons vanilla paste
Beat the eggs and egg yolks in a medium sized bowl. Add sugar and whisk together.
Add heavy cream to a large pot and heat to boiling level. Remove from heat.
Add three tablespoons, one at a time, of the hot cream to the egg mixture to temper it and whisk very quickly to combine. Then slowly add in the rest of the cream and continue whisk the entire time to make sure it doesn’t scramble.
Add in flour and stir to combine.
Place the mixture in the refrigerator for 2-3 hours to chill completely.
Remove mixture from refrigerator and stir in vanilla extract and vanilla paste.
Add your mixture to an ice cream maker according to the manufacturer’s instructions and freeze.
Homemade chocolate ice cream recipe
- 2 cups heavy cream, divided
- 3 tbsp. Dutch-process cocoa powder
- 5 oz. /140 g bittersweet or semisweet chocolate, finely chopped
- 1 cup whole milk
- ¾ cup sugar
- Pinch of salt
- 5 large egg yolks
- ½ tsp. vanilla extract
In a medium saucepan, combine 1 cup of the cream with the cocoa powder over medium-high heat, whisking to dissolve the cocoa. Bring the mixture to a boil, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth, then stir in the remaining 1 cup cream. Transfer this mixture to a medium-large mixing bowl, and set a large fine mesh strainer over the top.
In the same saucepan, combine the milk, sugar, and salt over medium-high heat. In a separate medium bowl, whisk together the egg yolks. When the milk mixture is warm, slowly pour it into the egg yolks, whisking constantly. Then, pour the egg-milk mixture back into the saucepan.
Stir the mixture constantly over medium heat, scraping the bottom, until it thickens into a custard and coats the spatula.
Pour the custard through the strainer into the chocolate-cream mixture. Add vanilla extract and stir until smooth.
Cover with plastic wrap and chill thoroughly in the refrigerator. When cold, freeze the mixture in an ice cream maker according to the manufacturer’s instructions.
Homemade strawberry ice cream recipe
- 4 cups finely chopped strawberries
- 1 1/4 cups granulated sugar, divided
- 4 egg yolks
- 1 cup whole milk
- 1/4 cup coconut oil
- 1 teaspoon pure vanilla
- A pinch of sea salt
- 1 cup whipping cream
Place the strawberries and 3/4 cup sugar in a medium-sized pot over high heat and bring it to a boil. Once it boils, give the pot a stir and reduce the heat to a simmer for 5 minutes. Remove the pot from the heat and let it cool slightly. Pour about half the strawberries into a blender and blend until smooth. Add the pureed and chopped strawberries into a bowl together and place them in your fridge to cool.
In a medium-sized bowl, whisk the egg yolks with the remaining 1/2 cup sugar.
Heat the whole milk and coconut oil in a small pot over medium-high heat until steam rises from the pot. Add the vanilla and pinch of sea salt. Whisk some of the hot milk into the egg yolks to temper them and then add the egg yolks to the pot of hot milk. Place the pot over medium heat and, whisking constantly but slowly until the custard thickens and coats the back of a spoon.
Pour the custard into a bowl through a fine mesh sieve. Add the whipping cream and strawberries to the bowl and whisk together well. Place the bowl into your fridge to let it cool completely, at least 4 hours.
Once the strawberry ice cream custard is completely cold, process it in your ice cream maker according to the manufacturer’s directions.
Transfer the strawberry ice cream to a suitable container and cover the top. Freeze until firm.