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The Culinary Content Network screams for ice cream
Do you remember the first time you had ice cream? It probably made you think that if there was one food made out of magic, this would be it. And even when we grow up, ice cream still continues to hold a special place in our hearts, whether it's a really good scoop of vanilla that inspires cravings or the latest crazy flavor at the gelato place with the equally crazy crowds. But you can't truly appreciate the magic that goes into making ice cream until you make it for yourself.
It's really not as difficult as you think. For advice on how to get started, click here to see How to Make Homemade Ice Cream Like a Pro. And once you've done that, check out some great recipes from members of the Culinary Content Network below.
Olive oil ice cream — it may sound strange, but olive oil actually works as a flavor. Check out Eva's recipe from Adventures in Cooking. (Photo courtesy of adventures-in-cooking.com)
Chandriga Chandraan, author of the blog A Cook's Memoir, has a delicious Strawberry Yogurt Ice Cream you won't want to miss out on. (Photo courtesy of Chandriga Chandraan)
Jullie Anne Caparas searched high and low for a macadamia nut ice cream recipe that would satisfy, but had no luck, and finally decided to make her own recipe one day. Caparas, author of Mangoes and Palm Trees, figured out the trick to make an intensely flavored version: making her own macadamia nut milk from scratch. Amazing. (Photo courtesy of Jullie Anne Caparas)
Will Budiaman is the Recipe editor at The Daily Meal. Follow him on Twitter @WillBudiaman.
25 Unique Ice Cream Recipes + Delicious Shakes
Nothing says summer like delicious home made ice cream!! Whether you like classic flavors like vanilla, fruity flavors lemon or are feeling adventurous and want to add in some spice, these ice cream recipes are SURE to please!
So I don’t have any proof of this, other than my own experience and opinion…but I’m confident that ice cream has healing powers. Whenever a day is bad, the weather is blah, or I just don’t feel like adulting…ice cream seems to made EVERYTHING better.
Making homemade ice cream is just one of those amazing ways of exercising some creativity in the kitchen and eating away the “Mondays”. Once you’ve tried a simple ice cream recipe…you will undoubtably want to move on to some super delicious and creative recipes.
Good news..we have those covered for you!
Six Threes Ice Cream Recipe
- Stir together the mashed banana, orange juice, lemon juice, sugar, salt, and vanilla.
- Stir in the milk and cream and pour the mixture into your ice cream maker.
- Freeze according to the manufacturer’s directions.
- Serve immediately for soft-serve ice cream or transfer to a freezer-safe container and freeze for 2-3 hours prior to serving.
Shortcut Tip: Combine the banana, juices, sugar, salt, vanilla, and milk in the blender. Puree for just a few moments until combined.
Add the cream and pulse to combine. Pour into the ice cream maker from the blender.
Peanut Butter Monkey Ice Cream
This sweet summer treat is the brainchild of my brilliant five-year-old, who is perpetually dreaming up new recipe ideas. Of course, the fact that he speaks the words and I immediately get cooking has provided some serious reinforcement of this behavior. If you dream it, I will make it. I don’t think a soul at the table was disappointed after Liam recently suggested I make a batch of chocolate peanut butter pudding. In fact, as he sat at the table of guests enjoying the luscious, still-warm pudding, he suggested that everyone should thank him for coming up with such a great idea. Actually most of Liam’s recent recipe ideas have had something to do with peanut butter and chocolate. I told you, he’s a brilliant kid.
With three kids in the family, we go through a good deal of ice cream once the summer heat hits. Catching the elusive ice cream man has become a mission of epic proportions. In the five years that we’ve lived here, we’ve caught the ice cream man once. Once. And this is not for lack of effort. I’m beginning to feel like that kid in Better Off Dead who justs wants his two dollars, as my ice cream man races down my road with the speed of the mailman in Funny Farm. My life has become an s movie.
Unable to rely on the local ice cream man, we’re resorted to purchasing our ice cream at the grocery store or making our own. Making your ice cream at home is not a money-saving endeavor. The cost of the cream and other ingredients will run you just as much as picking up a half-gallon container of your favorite brand. But, there are few pleasures in life as ridiculously decadent as a spoonful of homemade ice cream straight out of the ice cream maker. That’s when it’s best folks fresh frozen, still slightly soft, and oh-so-satisfying. Don’t wait. Just dive in.
The addition of a fresh, pureed banana to this creamy peanut butter ice cream is the inspired genius of my son. He tried to back out of the banana idea moments after suggesting it, but I was too committed to the idea at that point. He later agreed that his initial instinct was right on target. Mini chocolate chips, fresh bits of banana, and salty peanuts complete this fantastic ice cream treat.
Peanut Butter Monkey Ice Cream
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1 banana (pureed)
- 1/2 cup sugar
- 1/2 cup peanut butter
- 1/2 banana, chopped
- 1/2 cup mini chocolate chips
- 1/2 cup salted peanuts, coarse chopped
Prepare your ice cream maker according to your maker’s instructions.
In a saucepan over medium/medium-low heat, combine the cream, milk, pureed banana, sugar, and peanut butter, whisking frequently, just until the sugar dissolves and the peanut butter has melted. Cool for a few minutes at room temperature, then refrigerate for a couple hours until the mixture is completely chilled. Once the mixture is cold, pour it into your ice cream maker and freeze according to your maker’s instructions. Once the ice cream has reached the consistency of soft-serve, add the chopped banana, chocolate chips, and peanuts. Freeze in the ice cream maker for a few minutes longer.
No Ice Cream Machine Needed
Making homemade ice cream is easier than I thought it would. I&rsquove never owned an ice cream maker, so the fact that this no churn cherry ice cream recipe doesn&rsquot need one is tops in my book. If you&rsquore not a fan of pecans, use walnuts or even slivered almonds.
Once you make this, you&rsquoll be keeping bananas and cherries in the freezer like I do. Making this cherry ice cream takes 10 minutes. You can eat it soft serve at that point but it&rsquos really best to freeze it for a couple of hours until it&rsquos the desired consistency you want. I usually keep it in the freezer for about two hours.
Whole milk was used to create this recipe. However, you can use your choice of milk, cream, or non-dairy alternatives, such as almond milk, instead. Keep in mind that plant-based alternatives may affect the flavor, For richer results, add a splash of heavy cream while blending.
I tried it. It was delicious!
Agree with another reviewer that the recipe is far too complicated. I made it the following the recipe except I used only whole milk. When when I added the lime sugar syrup to the hot milk/sugar/lime peel there was minor curdling of the milk that I strained out when done. Also, I added the extra 1/4 cup lime juice per recipe when the custard had cooled. The Ice cream was good. I repeated the entire recipe for a second batch except I mixed all ingredients in the milk and scalded. I tempered the egg yolks and added those slowly as I whisked the hot milk mixture and this time there was no curdling. I added a little green food color to pretty up the ice cream and the result was really delicious. I feel my method is faster and it tasted slightly better. My wife prepared confectioner sugar coated lime cookies and with them we made lime ice cream sandwiches. That combo rates 4 forks.
Fantastic ice cream. I didn't add the final 1/4 cup of lime juice because I liked the taste of the custard without it. Only bad part is that it's so good it'll be gone too quickly.
Excellent! I simplified it even more than others suggested, but it seems to have worked--I just mixed everything, heated to 170, and chilled. I served it with Blackberry Sorbet (also from this site) and it was a big hit with my guests.
This was a wonderful recipe but I think the directions are unnecessarily time consuming. To simplify, I mixed the sugar, zest, yolks, then whisked in the cream and milk. Then slowly heat to 170 degrees, whisk in the juice, strain, and chill. It worked beautifully and still produced a great lime flavor.
I love this recipe. I added the ice cream to some lemon-lime soda to make a float and it was outstanding.
This recipe has now become my favorite summer time desert. It is a perfect creamy/tangy combination. I usually serve on top of a lemon shortbread cookie.
i have found my favourite ice cream. it is rare to find lime ice cream where i come from, so it is great that i can now make it myself. it is a hit with my friends. i serve the lime ice cream with good quality home made white chocolate ice cream. great combination!
I found this recipe to be very creamy and delicious. Also, I guess my expectations are different - this is the first time i have made ice cream and didn't find the recipe too complicated at all. It has a very strong key lime flavor which I enjoy. I will take SLC's (thanks for the recipe!)advice and serve this with the candied lime to add a little more sweetness.
Too tart and not creamy enough. Also to complicated for a simple ice cream.
I thought this recipe was great! And following the cook from Atlanta's suggestion, I served it with candied lime. But rather than sell it to you (cheesy) - here is the recipe (for free) : CANDIED LIME PEEL, 2 limes, 1/2 C. sugar, 1 1/2 C. water. Squeeze juice from limes and save in refrigerator for later use. Slice lime peels thinly. In a heavy saucepan on high heat, boil sugar and water for 3 minutes. Add lime peels. Reduce heat to medium and simmer for 1 hour, or until skin is softened. Cool on a wire rack set over a cookie sheet. Dry on the rack for 12 hours. Refrigerate in a covered container.
Everyone loved this recipe and were quite impressed with the presentation. The meringue was wonderful as were the blackberries. Perfect combination.
This was good once I got it figured out. Was a tad difficult to make, but tasty. I even fed some to my dog and she loved it too - and she is a fussy eater. I actually served candied lime with mine which I made myself and will sell to you if you e-mail me.
I always love making ice cream and this was delicious! I didn't use the lime zest though and it still turned out wonderfull. I'm more of a Sherbert lover (as I'm trying to watch my waistline) but this was really good. will definately make it again!
Chikoo Ice Cream
No churn Chikoo Ice Cream! Really easy to make with only 4 ingredients!
Last few days of summer remaining and I thought I should share one last ice cream recipe with you guys. And of course it had to be no churn and super easy and quick after all no churn is what everyone loves these days! Now if you are an American, you probably wouldn’t even have heard of a fruit named chikoo, actually chikoo is the Hindi name, the fruit it called sapota in English . But if you are an Indian or from other neighboring countries, you will be very much familiar with this fruit. I have personally never seen chikoo at the stores here but we do get frozen chikoo at Indian stores and since I was going to make an ice cream, frozen worked even better in this recipe!
Chikoo is a very sweet fruit, like extremely sweet and most of the times it’s super ripe. The ones we used to get in India were super ripe all the time. Actually I never liked this fruit much and my problem was always this – too ripe and soft. I liked the flavor but it was too soft and soggy for my liking. Very recently I went to an Indian restaurant and they had chikoo ice cream on the menu and I couldn’t resist ordering it. Because I always like the chikoo flavor so what better way to have it in than in form of an ice cream! Of course I have had chikoo ice cream before so it was not that I was eating it for the first time but it was after a while and I really enjoyed it.
The very next weekend we went to the Indian store and I grabbed a packet of frozen chikoo, I had to make the ice cream at home! This is thing with being a food blogger, when you really like something, you just want to re-create it at home. This ice cream took only 10-15 minutes of prep time, really easy, no machine required and not very sweet either. Like I said before, chikoo is a very sweet fruit by itself so I didn’t add too much condensed milk in the recipe, you may add more of it if you want your ice cream to be really sweet. If you want to try a different ice cream this summer, then may I suggest you to give this chikoo ice cream a try, I am sure you will love it!
And when you are at it, try another famous Indian ice cream – Indian Butterscotch Ice Cream .
The first picture is just to show you guys the frozen chikoo that I got from the Indian store.
Add condensed milk to your food processor and then add frozen chikoo slices to it.
Pulse for 3-4 minutes till it’s all super smooth. There shouldn’t be any chikoo bits remaining. Set aside.
Using the steel bowl of your stand mixer fitted with wire whisk attachment or using your hand mixer, beat heavy cream till it forms peaks.
Add milk powder and fold in the the condensed milk-chikoo mixture into it.
Mix till it’s all well combined.
Transfer the ice cream mixture to a freezer safe container and freeze overnight. Once set, scoop the Chikoo Ice Cream and enjoy!
* Adjust sweetness to taste. This ice cream isn’t super sweet and I like it this way.
- ¾ cup sugar
- 1 cup milk
- ¼ teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 3 egg yolk, lightly beaten
- 2 ounces semisweet chocolate, chopped
- 2 cups heavy cream
- 1 teaspoon vanilla extract
Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.
Vanilla Ice Cream Base
First you will need to grab your 18 eggs and separate the yolk from the whites. Save your whites in your fridge and use them to make macrons or angel food cake or egg white omelets… either way, you don’t want to just throw them down the drain.
In a large sauce pan combine the sugar and whole milk stir to combine. Place over medium-low heat. Carefully stir and watch that is doesn’t ever come to a boil.
Cut your vanilla bean length wise and scrape out the vanilla caviar and place in the milk, sugar mixture. Then add the entire vanilla bean as well. Continue to gently stir. Heat the mixture until it is hot, but not boiling.
Add the yolks to a large bowl and whisk for 2 minutes until the yolks become a lighter color.
Now you need to temper the egg yolks with a couple of ladles full of the hot milk and sugar mixture. You need to do this so that your eggs don’t become scrambled eggs in the hot milk. Once your egg yolks are tempered or brought up to temperature, slowly stir them into the hot milk. Cook for an additional 2-3 minutes until the mixture starts to thicken. You can tell that it’s ready when it coats the back of a spoon.
Using a fine mesh strainer, strain your mixture into a large bowl. Discard any lumps. Slowly stir in the heavy cream.
At this point I divide my ice cream base into three separate containers, I refrigerate two batches and then prepare and churn the third batch.
For the basic vanilla ice cream, all you need to do is churn the ice cream base in your ice cream maker following the directions for the specific machine. Your ice cream will still be pretty soft when it is finished churning and will need more time in the freezer before you serve.
I line a bread pan with plastic wrap and scoop my ice cream in the bread pan, cover and place in the freezer for 3-4 hours before serving. More or less depending on what consistency you like for ice cream.