Are you one of those people who could eat ice cream all year round? Do you know that an average person eats 22 quarts of ice cream per year?
Store-bought ice creams have all sorts of chemicals, and usually contain low-quality milk, so, if your favourite frozen dessert is ice cream, it’s about time you learned how to make one. The main benefit of homemade ice cream is that you get to choose your nourishing ingredients, and, apart from time, all you need is some cooking skills and a quality blender.
We should start with vanilla ice cream. While the cooking process is more or less the same for any flavour you choose, to make the perfect vanilla ice cream, you can try two recipes, and the only difference is whether you choose to include egg yolks or not.
For one recipe, you will need:
3 c. whole, raw milk
1 c. raw cream
4 egg yolks
1 c. unrefined sugar
½ tsp. vanilla
1 vanilla bean
Add half of the raw milk and other ingredients to a blender and blend the mixture. To get the creamy texture, the sugar needs to dissolve well, so once you blend the mixture, pour in the rest of the milk. When you are done, put it in the freezer; homemade ice cream can be stored in the freezer for about a week.
While egg yolks add creamy and rich flavour to the ice cream, you can make a perfect vanilla ice cream without them and hardly tell a difference. For the other recipe, you will need:
2 c. heavy cream
2 c. whole milk
1/2 – 3/4 cups of sugar
2 Tablespoons vanilla extract
Pinch of sea salt
1 vanilla bean (optional)
First, combine the milk, sugar and vanilla beans and blend it until vanilla beans are chopped into tiny pieces. Add the rest of the ingredients, and blend, until the mixture is well combined. Place it in a freezer, or serve immediately. If you don’t have vanilla beans, you can use the extract. To change the flavour, you can experiment with other ingredients, such as maple syrup or honey.
For those who prefer fruity flavours, there are more great recipes to try.
#1 Banana ice cream with one frozen banana
Peel the banana, slice it, put in an airtight container, and freeze for at least two hours. Then, blend the frozen banana until you get the smooth mixture, and if you wish, add chocolate chips, almond, cinnamon or a tablespoon of cocoa powder.
There you go, pour it in an airtight container and freeze, or serve immediately. This is a great way to include banana’s rich nutrients into your diet.
#2 Strawberry ice cream with lemon juice
While strawberries are certainly a favourite summer treat, no-cook strawberry ice cream is in fact a great winter delight. This recipe requires more of your time; however, it’s worth it!
You will need:
1 container fresh strawberries or 1 package thawed frozen strawberries
1 can sweetened condensed milk
1 can evaporated milk
2 tablespoons sugar
1 1/2 cups whole milk
2 tablespoons lemon juice
1/4 teaspoon salt
Blend the milk and sugar, and leave it for 30 minutes. Blend strawberries, lemon juice and salt until smooth, and stir into milk mixture. Pour the mixture into a freezer container of a 1-quart electric ice cream-maker, and freeze according to manufacturer’s instructions. Next, remove the container with ice cream, and place in the freezer for 15 minutes. Finally, use an airtight container and freeze until firm for about an hour to 1 ½ hours. Remember: you can add any type of fruits you wish.
Apparently the most important ingredient is effort people put into food preparation. So, next time you are having friends over, surprise them with homemade ice cream: it’s healthy, it’s delicious, it’s organic!
Cooking up a storm in the kitchen and making a mess wherever I go. I bake things, I write things, I do things. Raised in the countryside and a farm girl at heart, my passion is my food and my food is my passion.
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