The following basic recipe makes enough for almost two quarts of ice cream, exactly the right amount to put half in each of my two machines. I have listed some of my favorite add-ins for different ice cream flavors, but you can get ideas from cookbooks and internet articles. One of my favorite ice cream cookbooks is Ben & Jerry’s Homemade Ice Cream & Dessert Book, because it has a good variety of flavors and add-ins and the layout is fun and casual.
Some hints for making great ice cream:
- If you are adding things like cookies, brownies, candies, cookie dough, toffee chunks, etc., it works best to add them at the last minute.
- Liquids and flavorings should be added just before putting the mixture into the bowl of the machine.
- Use very fresh ingredients, especially in uncooked ice cream; keep the ingredients chilled at all times.
- You may substitute a pasteurized egg substitute for the eggs in basic recipes if you are uncomfortable about using raw eggs. I have never had a problem, since I purchase very fresh eggs and always keep them refrigerated. l.
- Vanilla Ice Cream: add 2 tablespoons pure vanilla extract before freezing Chocolate: Whisk in 4 ounces unsweetened chocolate and ¼ cup additional sugar
- Coffee: Whisk in 3-4 tablespoons instant coffee (depending on how strong you like it) until it is dissolved
- Coconut: Add 2 15-ounce cans coconut cream
- Nuts: Toast the nuts, either in a 350° oven for about 10 minutes or until they smell good, or in the microwave in 1 minute intervals (up to 4 minutes). Add the cooled nuts to the ice cream at the last minute or two of freezing.
- Chocolate chips or chunks: You can add mini-chips, but regular chocolate chips are too hard when frozen. I prefer to get a bar of some really good chocolate and shave off pieces with a knife; add at the last minute.
- Fruit: Bananas don’t need added sugar because they are sweet, however, most other fruits (about a pint, or a cup of mashed fruit) need from ¼ to 1 cup sugar added to them before adding them to the base. Mash your favorite fruit, adding sugar to taste; chill well. If you want the fruit incorporated well into the ice cream, add it when you start freezing; if you want chunks, add it later.
- Candy: I love crushed Butterfinger bars in vanilla ice cream and broken toffee bars in coffee ice cream, but you can add any of your favorite candies; add candy the last minute or two of freezing. Make sure the candy is cut up in small chunks so that consumers don’t break their teeth on the frozen chunks.
- Cookies and Brownies: Crush or break your favorite cookies or brownies into small pieces, then add them at the last minute or two of freezing.
- Cookie dough: Use your favorite chocolate chip or chocolate chip oatmeal dough recipe, form it into a square, refrigerate until firm, then cut into chunks. Add the chunks at the last minute or two of freezing. Store-bought dough can also be used.
Quick Homemade Ice Cream Base
3 eggs (optional - you can leave them out entirely or you may use pasteurized egg substitute)
1 1/2 cups milk
1 cup sugar
¼ teaspoon salt
3 cups heavy cream
Whisk the eggs; add the milk, sugar, and salt, whisking until the sugar is dissolved. Slowly whisk in the cream.
Here are some of my favorite add-ins for homemade ice cream; I’m sure you have some good ideas of your own too:
If you want to make old-fashioned ice cream with a cooked base, I think Grandma Niederhauser’s Homemade Ice Creamis the best.
Ben & Jerry’s Homemade Ice Cream & Dessert Book Review