Ice Cream
Every summer, my dad would bring out the Ice Cream maker and make homemade ice cream every other week. It was pretty much mandatory on the 4th of July, but since the ice cream maker was brought out of storage weeks earlier, it was an all-summer ritual.
Back when Dad started the tradition for our family, the ice cream freezer was a hand-crank deal. By the time the ice cream was ready, several people had had their turn at working the crank, tiring their arms in the process. Fortunately, we have an electric ice cream maker, which helps immensely.
Dad
Since it's still technically summer (even though it's winding down), here are six ice cream recipes to help you through the day, including Vanilla Bean Ice Cream and Homemade Strawberry Ice Cream. Enjoy!
HOMEMADE ROCKY ROAD ICE CREAM
I have a feeling that this recipe from the almost-infamous long-since-forgotten-email-list would have been one of Dad’s favorites. While I don’t remember who sent this to the list, but whoever sent it in wrote, “I love this ice cream, very creamy and I'd say it tastes better than store bought. Hope you like it as much as we do!!” Time: 45 min; 5 min prep; serves 10 - 12
Ingredients
2 cups 2% low-fat milk
2 cups heavy whipping cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1-1/2 cups miniature marshmallows (or if you REALLY like them you can use half a bag like I do!)
2/3 cup sliced almonds
1/2 cup unsweetened cocoa
Directions
Mix all ingredients together in cylinder of ice cream maker; freeze according to manufacturers directions.
Allow to set in freezer for 2-4 hours.
VANILLA BEAN ICE CREAM
This is from Silk. Makes 8 servings. Total Time: 45 minutes + processing.
To view this online, click here.
Ingredients
2 cups Silk Original or Vanilla Soy, Almond or Coconutmilk
2 cups Silk Original or French Vanilla Creamer
1/2 cup honey, agave or sugar
1 vanilla bean
2 Tbsp arrowroot or cornstarch
Special tools: ice cream maker
Directions
Place Silk and Silk Creamer in a medium saucepan and whisk in honey, agave or sugar.
Slice vanilla bean in half lengthwise, and use the tip of a knife to scrape the seeds from the bean into the saucepan. Add bean pod as well.
Bring mixture to a simmer over medium heat and simmer for 5 minutes.
Remove from heat and remove about 1/4 cup from the pan and whisk it together with the arrowroot in a small bowl. Whisk the arrowroot mixture back into the pan, cover and let the mixture infuse for 20 minutes.
Cool completely and process in an ice cream maker according to manufacturer’s instructions.
Note: If you don’t have a vanilla bean, add 2 tsp vanilla extract when removing mixture from heat. You may also add fresh fruit or any other flavorings you desire.
BEST PINEAPPLE ORANGE SORBET
I’ve been on several bulletin boards over the years, and find others’ nicknames on the boards interesting. This was posted on a long-since-forgotten-emailing-list by hungry kitten and was from mydailymoment.com. Hungrykitten wrote, “I like this recipe because you don't need an ice cream maker. Cooking time is freezing time.” Time: 2-1/4 hours; 15 min prep; serves 10.
To view this online, click here.
Ingredients
1/2 cup water
1/2 cup granulated sugar
2 cups orange juice
1 tablespoon lemon juice
1 (20 ounce) can pineapple, crushed
2 teaspoons orange zest, freshly grated
Directions
In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
In a blender, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen and process mixture again in the blender until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.
HOMEMADE STRAWBERRY ICE CREAM
This comes from Authentic Florida (originally posted on Feb. 20, 2018, and sent out again on January 14, 2021). The recipe begins, "Did you know that Plant City, Florida is the Winter Strawberry Capital of the World?!? Right now (February) is the perfect time to take a trip to Plant City or to your local pick your own strawberry field and fill up a bucket of fresh, delicious strawberries. Grocery stores and farmers’ markets are also keeping a plentiful inventory. Read on to see how to use these delicious fresh-picked berries for an authentic Florida fresh Strawberry Ice Cream Recipe.
"Enjoy this easy recipe and the delightful pleasure of making your own homemade ice cream."
This can be viewed online at https://authenticflorida.com/articles/homemade-strawberry-ice-cream/.
Ingredients for Florida Fresh Strawberry Ice Cream Recipe
3 Cups fresh Florida strawberries, stemmed and sliced
4 Tablespoons freshly squeezed lemon juice
1-1/2 Cups of sugar divided (1/2 cup & 1 full cup)
1-1/2 Cups of whole milk
2-3/4 Cups heavy cream
1-1/2 Teaspoons pure vanilla extract
Directions
Step One
In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar.
Stir gently and allow the strawberries to macerate in the juices for 2 hours.
Using a strainer, strain the berries, reserving the juices.
Then, mash or puree half the berries.
Step Two
In medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1-2 minutes. If you don’t have a mixer, use a hand whisk for 3-4 minutes.
Stir in the heavy cream, reserved strawberry juice, mashed strawberries and vanilla.
Step Three
Turn the machine on; pour the mixture into the freezer bowl, and let mix until thickened about 20-25 minutes.
Five minutes before the mixing is completed, add the reserved sliced strawberries and let mix in completely.
If you don’t have an ice cream maker, don’t despair, you don’t need one, just:
Pour in the reserved strawberries, mix and place into a plastic container covered with a tight lid and chill in the freezer overnight, stirring occasionally until hardened.
Note: The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer about 2 hours. Remove from freezer about 15 minutes before serving.
Adapted from Cuisinart recipe.
STRAWBERRY SHORTCAKE ICE CREAM BARS
This is from the Food Network, and begins, "We turned your favorite strawberry shortcake ice cream bar into a decadent, over-the-top dessert. They're made with a buttery shortbread crust, super creamy no-churn strawberry ice cream and a sweet-tart layer of strawberry jam."
Active Time: 35 minutes; Total Time: 6 hours 35 minutes (includes freezing time); Yield: 16 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/strawberry-shortcake-ice-cream-bars-8312352.
Ingredients
One 10-ounce box shortbread cookies, such as Lorna Doone
One 1.2-ounce package freeze-dried strawberries
2 tablespoons light-brown sugar
Kosher salt
6 tablespoons unsalted butter, melted
One 14-ounce can sweetened condensed milk
1 teaspoon pure vanilla extract or vanilla bean paste
2 cups cold heavy cream
One 18-ounce jar strawberry jam
Directions
Line a 9-by-9-inch metal baking pan with foil, leaving a 2-inch overhang on all sides.
Put 2 ounces of the shortbread cookies (about 8 cookies) in a resealable bag and crush into coarse crumbs with a rolling pin. Transfer to a medium bowl. Repeat with 1/2 cup of the freeze-dried strawberries. Add to the bowl with the crushed cookies. Mix to combine and set aside.
Add the remaining 8 ounces of the shortbread cookies (about 32 cookies), the light-brown sugar and 1/4 teaspoon salt to a food processor. Process until finely ground. Add the melted butter and process until the crumbs are coated. Press the mixture evenly into the bottom of the prepared pan.
Pour the jam over the crust and spread into an even layer. Cover and freeze while preparing the ice cream.
Pulse the remaining 1 cup freeze-dried strawberries in a spice grinder until finely ground. Transfer to large bowl. Add the sweetened condensed milk, vanilla and 1/4 teaspoon salt and stir to combine.
Whip the cream with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
Pour the cream mixture over the jam and spread evenly. Top with the crushed shortbread-strawberry mixture. Cover and freeze until solid, at least 6 hours and up to overnight.
Using the foil overhang as handles, lift the ice cream out of the pan and cut into 16 pieces.
MANGO SOFT SERVE
This yumminess is from Hetty Lui McKinnon at The New York Times cooking enewsletter. For this recipe, Hetty wrote, "When an ice cream craving hits at home, you’ll find near-instant joy in this quick, fruity mango soft serve. Juicy, creamy, tangy or anywhere in between, any frozen fruit will work here; strawberry, peaches, raspberries and blueberries are also excellent choices. Condensed milk delivers body and richness, transforming the fruit into a creamy concoction that mimics the whipped, airy texture of commercial soft serve. While this soft serve can be eaten right after blending, it will achieve a firmer texture closer to that of ice cream after a brief stint in a freezer. There’s room for add-ins too: Lime zest goes well with the mango, or, if using other frozen fruits, pair with vanilla extract, a touch of rose water, or even spices like cardamom or ginger. Make it vegan by using a nondairy condensed milk."
Prep Time: 5 minutes; Cook Time: 5 minutes; Total Time: 10 minutes; Yield:4 servings
This can be viewed online at https://cooking.nytimes.com/recipes/1026922-mango-soft-serve. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
20 ounces frozen mangoes (or other fruit such as strawberries, blueberries, peaches)
1 (14-ounce) can sweetened condensed milk
Preparation
Place the mango and condensed milk in a high speed blender or food processor. Blend, stopping the machine often to tamp down the fruit or scrape down the sides to help it break up, until the texture is smooth and airy, 1 to 3 minutes.
The soft serve is ready to eat immediately. If you’d like it firmer, scrape the mixture into a loaf pan or other container, cover and freeze for 1 hour, just until it’s firm enough to scoop. The soft serve can be frozen for longer, up to 7 days; allow it to stand for 5 to 10 minutes at room temperature to make it easier to scoop.
Back when Dad started the tradition for our family, the ice cream freezer was a hand-crank deal. By the time the ice cream was ready, several people had had their turn at working the crank, tiring their arms in the process. Fortunately, we have an electric ice cream maker, which helps immensely.
Dad
Since it's still technically summer (even though it's winding down), here are six ice cream recipes to help you through the day, including Vanilla Bean Ice Cream and Homemade Strawberry Ice Cream. Enjoy!
HOMEMADE ROCKY ROAD ICE CREAM
I have a feeling that this recipe from the almost-infamous long-since-forgotten-email-list would have been one of Dad’s favorites. While I don’t remember who sent this to the list, but whoever sent it in wrote, “I love this ice cream, very creamy and I'd say it tastes better than store bought. Hope you like it as much as we do!!” Time: 45 min; 5 min prep; serves 10 - 12
Ingredients
2 cups 2% low-fat milk
2 cups heavy whipping cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1-1/2 cups miniature marshmallows (or if you REALLY like them you can use half a bag like I do!)
2/3 cup sliced almonds
1/2 cup unsweetened cocoa
Directions
Mix all ingredients together in cylinder of ice cream maker; freeze according to manufacturers directions.
Allow to set in freezer for 2-4 hours.
VANILLA BEAN ICE CREAM
This is from Silk. Makes 8 servings. Total Time: 45 minutes + processing.
To view this online, click here.
Ingredients
2 cups Silk Original or Vanilla Soy, Almond or Coconutmilk
2 cups Silk Original or French Vanilla Creamer
1/2 cup honey, agave or sugar
1 vanilla bean
2 Tbsp arrowroot or cornstarch
Special tools: ice cream maker
Directions
Place Silk and Silk Creamer in a medium saucepan and whisk in honey, agave or sugar.
Slice vanilla bean in half lengthwise, and use the tip of a knife to scrape the seeds from the bean into the saucepan. Add bean pod as well.
Bring mixture to a simmer over medium heat and simmer for 5 minutes.
Remove from heat and remove about 1/4 cup from the pan and whisk it together with the arrowroot in a small bowl. Whisk the arrowroot mixture back into the pan, cover and let the mixture infuse for 20 minutes.
Cool completely and process in an ice cream maker according to manufacturer’s instructions.
Note: If you don’t have a vanilla bean, add 2 tsp vanilla extract when removing mixture from heat. You may also add fresh fruit or any other flavorings you desire.
BEST PINEAPPLE ORANGE SORBET
I’ve been on several bulletin boards over the years, and find others’ nicknames on the boards interesting. This was posted on a long-since-forgotten-emailing-list by hungry kitten and was from mydailymoment.com. Hungrykitten wrote, “I like this recipe because you don't need an ice cream maker. Cooking time is freezing time.” Time: 2-1/4 hours; 15 min prep; serves 10.
To view this online, click here.
Ingredients
1/2 cup water
1/2 cup granulated sugar
2 cups orange juice
1 tablespoon lemon juice
1 (20 ounce) can pineapple, crushed
2 teaspoons orange zest, freshly grated
Directions
In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
In a blender, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen and process mixture again in the blender until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.
HOMEMADE STRAWBERRY ICE CREAM
This comes from Authentic Florida (originally posted on Feb. 20, 2018, and sent out again on January 14, 2021). The recipe begins, "Did you know that Plant City, Florida is the Winter Strawberry Capital of the World?!? Right now (February) is the perfect time to take a trip to Plant City or to your local pick your own strawberry field and fill up a bucket of fresh, delicious strawberries. Grocery stores and farmers’ markets are also keeping a plentiful inventory. Read on to see how to use these delicious fresh-picked berries for an authentic Florida fresh Strawberry Ice Cream Recipe.
"Enjoy this easy recipe and the delightful pleasure of making your own homemade ice cream."
This can be viewed online at https://authenticflorida.com/articles/homemade-strawberry-ice-cream/.
Ingredients for Florida Fresh Strawberry Ice Cream Recipe
3 Cups fresh Florida strawberries, stemmed and sliced
4 Tablespoons freshly squeezed lemon juice
1-1/2 Cups of sugar divided (1/2 cup & 1 full cup)
1-1/2 Cups of whole milk
2-3/4 Cups heavy cream
1-1/2 Teaspoons pure vanilla extract
Directions
Step One
In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar.
Stir gently and allow the strawberries to macerate in the juices for 2 hours.
Using a strainer, strain the berries, reserving the juices.
Then, mash or puree half the berries.
Step Two
In medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1-2 minutes. If you don’t have a mixer, use a hand whisk for 3-4 minutes.
Stir in the heavy cream, reserved strawberry juice, mashed strawberries and vanilla.
Step Three
Turn the machine on; pour the mixture into the freezer bowl, and let mix until thickened about 20-25 minutes.
Five minutes before the mixing is completed, add the reserved sliced strawberries and let mix in completely.
If you don’t have an ice cream maker, don’t despair, you don’t need one, just:
Pour in the reserved strawberries, mix and place into a plastic container covered with a tight lid and chill in the freezer overnight, stirring occasionally until hardened.
Note: The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer about 2 hours. Remove from freezer about 15 minutes before serving.
Adapted from Cuisinart recipe.
STRAWBERRY SHORTCAKE ICE CREAM BARS
This is from the Food Network, and begins, "We turned your favorite strawberry shortcake ice cream bar into a decadent, over-the-top dessert. They're made with a buttery shortbread crust, super creamy no-churn strawberry ice cream and a sweet-tart layer of strawberry jam."
Active Time: 35 minutes; Total Time: 6 hours 35 minutes (includes freezing time); Yield: 16 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/strawberry-shortcake-ice-cream-bars-8312352.
Ingredients
One 10-ounce box shortbread cookies, such as Lorna Doone
One 1.2-ounce package freeze-dried strawberries
2 tablespoons light-brown sugar
Kosher salt
6 tablespoons unsalted butter, melted
One 14-ounce can sweetened condensed milk
1 teaspoon pure vanilla extract or vanilla bean paste
2 cups cold heavy cream
One 18-ounce jar strawberry jam
Directions
Line a 9-by-9-inch metal baking pan with foil, leaving a 2-inch overhang on all sides.
Put 2 ounces of the shortbread cookies (about 8 cookies) in a resealable bag and crush into coarse crumbs with a rolling pin. Transfer to a medium bowl. Repeat with 1/2 cup of the freeze-dried strawberries. Add to the bowl with the crushed cookies. Mix to combine and set aside.
Add the remaining 8 ounces of the shortbread cookies (about 32 cookies), the light-brown sugar and 1/4 teaspoon salt to a food processor. Process until finely ground. Add the melted butter and process until the crumbs are coated. Press the mixture evenly into the bottom of the prepared pan.
Pour the jam over the crust and spread into an even layer. Cover and freeze while preparing the ice cream.
Pulse the remaining 1 cup freeze-dried strawberries in a spice grinder until finely ground. Transfer to large bowl. Add the sweetened condensed milk, vanilla and 1/4 teaspoon salt and stir to combine.
Whip the cream with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
Pour the cream mixture over the jam and spread evenly. Top with the crushed shortbread-strawberry mixture. Cover and freeze until solid, at least 6 hours and up to overnight.
Using the foil overhang as handles, lift the ice cream out of the pan and cut into 16 pieces.
MANGO SOFT SERVE
This yumminess is from Hetty Lui McKinnon at The New York Times cooking enewsletter. For this recipe, Hetty wrote, "When an ice cream craving hits at home, you’ll find near-instant joy in this quick, fruity mango soft serve. Juicy, creamy, tangy or anywhere in between, any frozen fruit will work here; strawberry, peaches, raspberries and blueberries are also excellent choices. Condensed milk delivers body and richness, transforming the fruit into a creamy concoction that mimics the whipped, airy texture of commercial soft serve. While this soft serve can be eaten right after blending, it will achieve a firmer texture closer to that of ice cream after a brief stint in a freezer. There’s room for add-ins too: Lime zest goes well with the mango, or, if using other frozen fruits, pair with vanilla extract, a touch of rose water, or even spices like cardamom or ginger. Make it vegan by using a nondairy condensed milk."
Prep Time: 5 minutes; Cook Time: 5 minutes; Total Time: 10 minutes; Yield:4 servings
This can be viewed online at https://cooking.nytimes.com/recipes/1026922-mango-soft-serve. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
20 ounces frozen mangoes (or other fruit such as strawberries, blueberries, peaches)
1 (14-ounce) can sweetened condensed milk
Preparation
Place the mango and condensed milk in a high speed blender or food processor. Blend, stopping the machine often to tamp down the fruit or scrape down the sides to help it break up, until the texture is smooth and airy, 1 to 3 minutes.
The soft serve is ready to eat immediately. If you’d like it firmer, scrape the mixture into a loaf pan or other container, cover and freeze for 1 hour, just until it’s firm enough to scoop. The soft serve can be frozen for longer, up to 7 days; allow it to stand for 5 to 10 minutes at room temperature to make it easier to scoop.
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