Thanks to the Google doodle celebrating the 119th anniversary of ice cream sundaes today, ice cream is a hot topic. And I couldn’t be happier, since making homemade ice cream is one of my favorite pastimes. I like to create my own flavors–especially unique fruit, or salty/sweet combinations. Besides great flavor, homemade ice cream has a lot of advantages, among them, you can tailor the fat or sugar content to your own tastes.
Experimenting with your own ice cream is great fun, and we’ve got lots of flavor inspiration for you plus our basic ice cream recipe after the jump.
Some of our favorite homemade flavors:
- Concord Grape Ice Cream
- Fresh Mint Chocolate Chip Ice Cream
- Ginger Ice Cream with Black Pepper and Orange Zest
- Roasted Pear Ice Cream with Honey and Vanilla
- Preserved Meyer Lemon Ice Cream
- Buttermilk Bay Ice Cream
Basic Homemade Ice Cream
makes 1 1/2 quarts
1 1/2 cups whole milk
1 1/2 cups heavy cream
4 or more egg yolks
tiny pinch of salt
1 – 1½ cups sugar (adjust flavor depending on your sweet tooth)
1 tablespoon vanilla extract
In a large saucepan, combine the cream, milk, salt, and half the of sugar and cook over medium heat. Put the yolks into a small heat-proof mixing bowl and whisk in the other half of the sugar. Just as the cream mixture is starting to steam, whisk one cup of hot liquid, ¼ cup at a time, into the yolk mixture. The goal is the raise the heat of the eggs so they won’t curdle when added to cream. Once the eggs are tempered, slowly whisk into the cream. Stirring constantly, cook over low heat roughly 5 minutes, or until the cream mixture has thickened and coats the back of a wooden spoon.
Pour into a large bowl, cover, set over an ice bath in the refrigerator to chill for at least an hour, but preferably two. Process according to your ice cream maker’s instructions, remove from ice cream maker, and freeze for three hours, or more for a well-cured ice cream.