Homemade Ice Cream Recipes

We all scream for ice cream when the weather is hot. Why not make your own ice cream and experiment with some fanciful flavors? Let's get started...

Banana Ice Cream

Ingredients:

• 2/3 cup sugar
• 2 large eggs
• 1-1/2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 1-1/4 cup milk
• 2 large, ripe bananas
• 1 cup light cream
• 1 teaspoon vanilla extract
• 2 tablespoons banana extract (optional)

Directions:

1. In a medium mixing bowl, beat the sugar into the eggs until thickened. Beat in the flour and salt. Set aside.
2. Bring the milk to a boil in a saucepan. Slowly beat the hot milk into the egg and sugar mixture. Pour the entire mixture back into the saucepan and place over a low heat. Stir constantly with a whisk until the custard thickens slightly. Do not let the mixture boil or the eggs will scramble.
3. Remove from the heat and pour the custard into a strainer, into a large bowl.
4. Mash the bananas with the back of a fork until creamy. Add the bananas to the custard and mix well. Allow the banana custard to cool slightly.
5. Stir in the cream, vanilla, and banana extract (if using). Cover and refrigerate until cold or overnight.
6. Stir the chilled custard and then freeze in 1 or 2 batches in your ice cream machine, according to the manufacturer's directions. When finished, the ice cream will be soft but ready to eat.

Peanut Butter Ice Cream

Ingredients:

• 3/4 cup sugar
• 3 large eggs
• 1 cup milk
• 1/2 cup creamy peanut butter
• 1-1/2 cups heavy cream
• 2 teaspoons vanilla extract

Directions:

1. In a medium mixing bowl, beat the sugar into the eggs until thickened. Set aside.
2. Bring the milk to a simmer in a saucepan. Slowly beat the hot milk into the eggs and sugar. Pour the entire mixture back into the saucepan and place over a low heat. Stir constantly with a whisk until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble.
3. Remove from the heat and beat in the peanut butter. Pour the hot custard through a strainer into a large bowl. Allow the custard to cool slightly.
4. Stir in the cream and vanilla.
5. Cover and refrigerate until cold or overnight.
6. Stir the chilled custard and then freeze in 1 or 2 batches in your ice cream machine, according to the manufacturer's directions. When finished, the ice cream will be soft but ready to eat.

Strawberry Ice Cream

Ingredients:

• 3 heaping cups of strawberries
• 1/4 teaspoon salt
• 1/3 cup sugar
• 2 large eggs
• 1-1/2 cups half-and-half
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract

Directions:

1. Puree the strawberries with the salt in a food processor. There should be about 2 cups of puree. Set aside.
2. In a medium mixing bowl, beat the sugar into the eggs until thickened. Set aside.
3. Bring the half-and-half to a simmer in a saucepan. Slowly beat the hot half-and-half into the eggs and sugar. Pour the entire mixture back into the saucepan and place over a low heat. Stir constantly with a whisk until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble.
4. Remove from the heat and pour the hot custard through a strainer into a large bowl. Allow the custard to cool slightly, then stir in the strawberry puree, cream, and vanilla.
5. Cover and refrigerate until cold or overnight.
6. Stir the chilled custard and then freeze in 1 or 2 batches in your ice cream machine, according to the manufacturer's directions. When finished, the ice cream will be soft but ready to eat.

Vanilla Ice Cream

Ingredients:

• 2/3 cup sugar
• 2 large eggs
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1-2/3 cup milk
• 1 cup heavy cream
• 2 teaspoons vanilla extract

Directions:

1. In a medium mixing bowl, beat the sugar into the eggs until thickened. Beat in the flour and salt. Set aside.
2. Bring the milk to a simmer in a saucepan. Slowly beat the hot milk into the egg and sugar mixture. Pour the entire mixture back into the saucepan and place over a low heat. Stir constantly with a whisk until the custard thickens slightly. Do not let the mixture boil or the eggs will scramble.
3. Remove from the heat and pour the custard into a strainer, into a large bowl. Allow the custard to cool slightly, then stir in the cream and vanilla.
4. Cover and refrigerate until cold or overnight.
5. Stir the chilled custard and then freeze in 1 or 2 batches in your ice cream machine, according to the manufacturer's directions. When finished, the ice cream will be soft but ready to eat.

Vanilla ice cream on a cone

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