Homemade gourmet ice cream recipes

Michele Borboa, MS

Rate this Article:
Max 5 stars
0
My Rating

Sure, picking up a half-gallon of ice cream at the supermarket is convenient – and there is certainly a growing multitude of flavors – but making your own ice cream at home can be a fun family-friendly affair and gives you even more tasty ice cream flavors to savor. If your ice cream maker has long been gathering dust in your kitchen, brush it off and get ready for a summer of cool and creamy gourmet desserts.

Homemade ice cream recipes

Dark Chocolate Cherry Ice Cream

Makes 1-1/2 quarts Dark chocolate and fresh cherries are a perfect union in this deliciously rich ice cream treat.

Ingredients

  • 2 cups half-and-half
  • 1 cup granulated sugar, divided
  • 1 vanilla bean, split lengthwise
  • 8 large egg yolks 2 cups
  • (1 pint) sour cream
  • 3/4 cup chopped dark chocolate
  • 3/4 cup chopped fresh pitted cherries

Directions

  1. In a medium-sized saucepan over medium-high heat, combine half-and-half, 3/4 cup sugar, and vanilla bean and bring just to a boil. Remove pan from heat and set aside.
  2. In a large bowl, whisk together egg yolks and remaining 1/4 cup sugar. While whisking constantly, very slowly pour hot half-and-half mixture in a stream into eggs. Return egg mixture to pan and cook, stirring frequently, over medium-low heat until mixture reaches 170 degrees F.
  3. Remove pan from heat. Using a fork or tongs, remove vanilla bean and scrape seeds into custard. Stir until combined. Stir sour cream into custard until combined well and strain through a fine sieve into a bowl. Chill custard until cold.
  4. Pour custard into your ice cream maker and freeze, adding dark chocolate and cherries according to the manufacturer’s directions. Transfer to a freezer-safe container and freeze until ready to eat.

Green Tea Coconut Ice Cream

Makes 1 quart

Coconut and green tea make a tasty pair in this eye-catching green-hued ice cream.

Ingredients

  • 2 cups heavy cream
  • 1 cup coconut milk
  • 1/4 teaspoon salt
  • 6 large eggs
  • 2/3 cup sugar
  • 2 tablespoons matcha (powdered Japanese green tea)
  • 1/2 cup toasted coconut flakes, chopped

Directions

  1. In a large saucepan over medium-high heat, bring cream, milk, and salt just to a boil, stirring occasionally. Quickly remove from heat and set aside.
  2. In a large bowl, whisk together eggs, sugar, and matcha. Slowly add 1 cup hot cream mixture in a stream, whisking vigorously. Whisk this custard into remaining cream mixture in saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until mixture reaches 170 degrees F.
  3. Pour custard through a fine sieve into a metal bowl. Set this bowl in a larger bowl of ice water and allow to cool to room temperature, stirring occasionally. Chill, covered, until cold, at least 1 hour.
  4. Pour custard into your ice cream maker and freeze, adding coconut according to the manufacturer’s directions. Transfer ice cream to a freezer-safe container and freeze until ready to eat.

Rhubarb Strawberry Ice Cream

Makes 1 quarts

The summer’s bounty of rhubarb speaks to me beyond the usual rhubarb strawberry pie. Turning this classic dessert into ice cream makes it even more fitting for summer. Serve ice cream with ginger snaps or crumbled graham crackers.

Ingredients

  • 3/4 pound diced rhubarb
  • 1/4 pound diced strawberries
  • 2 tablespoons minced fresh ginger
  • 1-3/4 cups heavy cream, divided
  • 3/4 cup milk
  • 3/4 cup granulated sugar, divided
  • 1/4 cup water
  • Pinch of salt 5 egg yolks

Directions

  1. In a medium saucepan over medium-high heat, combine rhubarb, strawberries, ginger, 2 tablespoons sugar, and water. Bring to a boil then reduce heat and simmer for 15 minutes, stirring occasionally.
  2. Transfer rhubarb mixture to a blender and carefully puree, in batches if necessary, holding a towel over the lid of the blender while blending. Remove lid and allow to cool. Refrigerate until chilled.
  3. In a medium-sized saucepan over medium heat, combine 1 cup heavy cream, milk, remaining sugar and salt. Heat, stirring frequently, until sugar is dissolved and temperature reaches 175 to 185 degrees F.
  4. Place eggs yolks in a 2-quart mixing bowl and beat until smooth. Place mixing bowl in a larger bowl and add ice to the larger bowl. Slowly pour half of the cream mixture into eggs, whisking vigorously to avoid curdling the eggs. Whisk egg mixture back into sauce pan and return to heat.
  5. Cook custard mixture, stirring constantly, until mixture coats the back of a spoon. Do not boil. Add remaining heavy cream and rhubarb mixture, stirring to combine. Pour custard through a fine mesh sieve into a bowl, pressing firmly with the back of a spoon.
  6. Transfer strained custard back to the mixing bowl. Add water to large outer bowl and place mixing bowl in the cold water and allow to cool. Place in the refrigerator to chill. 7. Transfer custard to your ice cream maker and freeze according to the manufacturer's directions. Transfer ice cream to a freezer-safe container and freeze until your are ready to eat.

     


Michele Borboa, MS
Michele Borboa, MS is a contributing editor for SheKnows.com specializing in health, fitness, and all things food. She is a veteran health and fitness professional, personal chef, and mom in Bozeman, Montana. She is also the author of the time-saving cookbook Make-Ahead Meals Made Healthy (Fair Winds Press, July 2011). You can contact Michele at michele.borboa@sheknows.com or give her a tweet at http://twitter.com/micheleeborboa.

recommended for you