How to Make Homemade Ice Cream: Simple and Easy Ice Cream Maker Recipes
Cathy L. Kidd
Š 2012 by Cathy L. Kidd
ISBN-13: 978-1478111085 ISBN-10: 1478111089 All Rights Reserved. No part of this publication may be reproduced in any form or by any means, including scanning, photocopying, or otherwise without prior written permission of the copyright holder. First Printing, 2012 Printed in the United States of America
Table of Contents Introduction Simple Syrup Base Custard Ice Cream Base Basic Vanilla The Recipes Ice Cream Almond Apple and Walnut Apricot Banana (Version 1) Banana (Version 2) Banana Peanut Butter Banana Walnut Blueberry (Version 1) Blueberry (Version 2) Brown Sugar Pecan Butter Brickle Butter Pecan (Version 1) Butter Pecan (Version 2) Butterscotch Pudding Caramel (Version 1) Caramel (Version 2) Caramel Almond Cherry Cherry Strawberry Chipotle Chocolate (Version 1) Chocolate (Version 2) Chocolate (Version 3) Chocolate (Version 4) Chocolate with Almond Butter Chocolate with Banana Chocolate Chip Cookie Dough Chocolate and Flavored Coffee Chocolate with Macadamia Nuts Chocolate with Marshmallow Chocolate Mint Chip
Chocolate with Peanut Butter Chocolate Peanut Butter Chip Cinnamon (Version 1) Cinnamon (Version 2) Cinnamon (Version 3) Coconut Coffee (Version 1) Coffee (Version 2) Creamy Fudge Dill Pickle Double Chocolate Egg Nog English Toffee with Butter Brickle French Vanilla Fresh Peach Fresh Strawberry Fruit Tofu Ginger Grape Grapefruit Guinness Stout Hazelnut Honey Apple Cinnamon Raisin Walnut Hot Cayenne Italian Banana Lemon (Version 1) Lemon (Version 2) Lemon Dill Mustard Licorice Lime Maple and Blueberry Maple Walnut Ice Cream Marshmallow Vanilla Mint Chocolate Chip Mocha Mousse Oatmeal with Honey Orange PawPaw Peach (Version 1)
Peach (Version 2) Peanut Butter Peanut Butter Chocolate Chip Pear Pineapple Cherry Pistachio Praline Praline Swirl Pumpkin (Version 1) Pumpkin (Version 2) Raspberry (Version 1) Raspberry (Version 2) Rose Rum Raisin Strawberry (Version 1) Strawberry (Version 2) Strawberry (Version 3) Sweet Banana Pepper Vanilla (Version 1) Vanilla (Version 2) Vanilla (Version 3) Vanilla (Version 4) Vanilla (Version 5) Vanilla Ginger Pecan White Chocolate Non-Dairy Ice Cream Banana Coconut Chocolate Mint Cinnamon Raisin Espresso Strawberry Vanilla Sugar-Free Ice Cream Cappuccino Chocolate Strawberry Pineapple Vanilla Sherbet Grape
Lime Pina Colada Vanilla Lemon-Lime Sorbet Apple Apricot Calvados Champagne Cherry Chocolate Cranberry Fruit Juice Grapefruit Kiwi Lemon Mandarin Orange Mango Orange Peach Pear Pineapple Plum Raspberry Strawberry Tomato & Basil Watermelon Frozen Yogurt Chocolate Fresh Strawberry Honey Peach Raspberry Vanilla Bonus Recipes Waffle Cones Frozen Yogurt for Your Dog About the Author
Introduction This next book in my series of homemade recipe books is for your ice cream maker. Like the other books it’s focused on giving you easy and unique recipes, this time for delicious ice cream, sorbets, sherbet and frozen yogurt. There are even some non-dairy and sugar-free recipes. There are many different types of ice cream makers that you can get at a variety of places. They range in price from about $30 to several hundred dollars. You can find old fashioned hand crank styles as well as electric versions that do all the work for you. And you can even find unusual ones like the Play and Freeze Ice Cream Maker. This is a cool colored ball that you fill with ice, rock salt and ice cream ingredients. Then you make a game of tossing it around to actually make the ice cream! What will they come with next?!?!?!? Stay tuned…you never know! In all cases, you’ll want to follow the basic instructions that come with your ice cream maker for adding the ingredients and determining how long they will take to freeze. It’s also always a good idea to read any special tips they give you for the particular machine you have and watch it while you make it.
A Word about Creams You’ll find different types of cream referred to in these recipes. Cream is defined by the amount of milk fat it contains. The ones with higher milk fat (whipping and heavy whipping) give you a richer and creamier ice cream. You can substitute lower fat creams to reduce the calorie content, but be aware the texture and taste will differ. Most of the recipes call for half & half and light or table cream. Light and table cream are basically the same thing. Again, you can substitute lower fat milk if you are concerned about calories. You can try a batch to see what results you get. Another thing you’ll find in some of these recipes is the direction to scald the cream and/or milk. For those of you who are unsure, this just basically means to heat it to nearly a boil, but not a full boil. You want to do it in a thick bottomed saucepan or a double boiler, stirring frequently so it doesn’t get a skin on the top or stick to the bottom of the pan. Some of the other recipes just tell you to heat the milk/cream to nearly boiling which is essentially the same thing. The purpose is to allow other ingredients like butter or sugar to mix more easily. One tip to keep your milk/cream from getting scorched rather than scalded is to rinse the saucepan with cold water before you heat it. A Word about Eggs According to the FDA, there are numerous outbreaks of Salmonella infection every year linked to homemade ice cream. To ensure you aren’t one of the statistics, there are a couple things you can do. First, you should be safe in the recipes that call for the mixture to be cooked after the eggs are added. Just be sure the mixture is cooked completely according to the directions. Second, you can substitute a pasteurized egg product like Egg Beaters for the raw eggs. This is the best way to be totally sure especially for those recipes where the mixture isn’t cooked.
Some of the recipes use a simple syrup or custard base. For easy reference here are those recipes:
Simple Syrup Base 4 cups 4 cups
Sugar Water
Simmer the water and sugar in a saucepan until the sugar is completely dissolved. Cool to room temperature, and then refrigerate until needed. Makes about 1 quart.
Custard Ice Cream Base 1 cup 3/4 cup 3 cups 4
Whole milk Sugar, granulated or turbinado Heavy cream Egg yolks
Heat the milk, sugar and heavy cream in a saucepan, stirring occasionally until the sugar is dissolved and the mixture is hot but not boiling. Whisk the egg yolks in a bowl. Still whisking, slowly add about 1 cup of the hot mixture. When smooth, slowly pour it into the rest of the liquid in the saucepan, whisking constantly. Cook over medium heat, stirring constantly, until it thickens slightly, enough to coat the back of a spoon, about 8 minutes. Be sure to not let the mixture boil at any point or it will curdle. Strain the mixture into a clean bowl and use as directed in the recipes that call for it. Makes about 1 quart. Note: This base will keep for 3-4 days in the refrigerator in a tightly covered jar so it won’t pick up flavors from other foods.
Some of the recipes use the Basic Vanilla recipe as a base. Here is the Basic Vanilla recipe for your convenience. You can also serve it as is if you want to keep it simple.
Basic Vanilla 2 1 can 1/4 cup 1/4 cup 1 pint 1 pint 1/4 teaspoon 2 1/2 teaspoons
Eggs Sweetened condensed milk Sugar, granulated Brown sugar Heavy whipping cream Half & half Salt Vanilla extract
In a large mixing bowl whisk the eggs and condensed milk until thoroughly mixed. Add both sugars and mix thoroughly. Add the cream, half & half, salt and vanilla. Let the mixture chill and “age” in the refrigerator for at least four hours. Pour into the freezer container. Freeze according to manufacturer’s instructions.
Now, you’re ready to go. On to the recipes!
The Recipes Ice Cream Almond 1/4 cup 2 cups 2/3 cup 3 1/2 cup
Almonds, blanched Milk Heavy cream Egg yolks Sugar
Grind the almonds to a powder. Add the milk and heavy cream, and mix completely. In a saucepan, bring the almond mixture to a boil. Remove from heat. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the almond mixture and mix well. Return the mixture to the saucepan and heat over medium low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Do not let it boil again. Strain the mixture into a clean bowl and refrigerate until cold. Pour into the freezer container. Freeze according to manufacturer’s instructions.
Apple and Walnut 2 3/4 cup 2 cups 1/2 teaspoon 1 cup 3 1/4 cup
Apples, cored, peeled, chopped Sugar Whipping cream Cinnamon Milk Egg yolks Walnuts, chopped
Steam the apples until soft. Purée with 1/4 cup of sugar, 1 cup of cream and the cinnamon. Beat the egg yolks and the remaining 1/2 cup of sugar until combined. In a saucepan heat the milk and remaining cup of cream just short of boiling. Stir into the yolk mixture. Add the apple Purée. Refrigerate until cold. Pour into the freezer container. Freeze according to manufacturer’s instructions. Add the walnuts in the last few minutes.
Apricot 2 (16 oz.) cans 3/4 cup 2 tablespoons 1 cup
Apricots packed in heavy syrup, drained, liquid discarded Simple syrup Fresh lemon juice Heavy cream
PurÊe the apricots in a food processor. Add the syrup, lemon juice and cream. Pour into the freezer container. Freeze according to manufacturer’s instructions.
The full book is available at the following places: Paperback eStore Amazon Kindle Store Barnes and Noble for the Nook The Lulu Marketplace
About the Author Cathy L. Kidd is a craftsperson at heart. For as long as she can remember she has been creating things with her hands. She has done crochet (taught to her by her Aunt Carol), stained glass (learned by taking a class), candlemaking (learned from an ebook) and cooking (learned initially from Betty Crocker!) Her homemade recipe books include Homemade Bread Recipes – A Simple and Easy Bread Machine Cookbook, How to Make Homemade Bread – Simple and Easy Bread Making Tips and Recipes and Homemade Soup Recipes: Simple and Easy Slow Cooker Recipes. For this book she pulled out her ice cream maker to see what she could create. With hot summer days already here (it’s 90 degrees at publishing time!), these treats are appreciated! For more recipes visit: www.easyhomemadebreadrecipes.com. Note about the picture: Cathy lives with two wonderful dogs, hence the glass. The ice cream pictured is the Pina Colada recipe which is not the best for sharing with your dog. Try the Frozen Yogurt for Your Dog in the Bonus Recipes instead.