Posts Tagged ‘homemade ice cream’

Tasteful Tuesday: Six Ice Cream [Month] Recipes

Tuesday, July 31st, 2018

Ice CreamAlthough July – AKA National Ice Cream Month – is the perfect time to dive into some rich and creamy ice cream, we’ll be indulging in these recipes long after the month is over. Click on each title for all the details, and tell us your favorite kind of ice cream below.

Homemade Vanilla Ice Cream

The most classic ice cream of them all.
This recipe is also great for using as a base for other flavors.

Homemade Chocolate Ice Cream

The other classic.

Homemade Birthday Cake Batter Ice Cream

Birthday cake and ice cream all-in-one.

Chocolate MilkshakeHomemade Lavender Ice Cream

Delicate and sweet, this ice cream is perfect for special occasions.

Chocolate Milkshake

Oh so creamy.

Pumpkin Pie Milkshake

For those warmer fall days when you want a cool treat that’s in season.

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Tasteful Tuesday: Homemade Lavender Ice Cream

Tuesday, July 17th, 2018

This creamy homemade ice cream recipe has lovely notes of lavender and honey for a subtly sweet and refreshing summer treat. Let us know if you give it a try, and share your favorite ice cream flavor in the comments below!

Ice Cream

What You’ll Need:

  • Ice cream maker
  • 3 cups whole milk
  • 2 tablespoons dried lavender
  • 2 tablespoons honey
  • 8 egg yolks
  • 1 cup white sugar
  • 3 cups heavy cream

Directions:

  1. Over low heat in a medium saucepan, heat the milk and lavender until just warmed through. Remove from heat, and allow lavender to infuse for about 20 minutes. Remove lavender and add honey; stir until combined.
  2. In a large bowl, beat the egg yolks and sugar together. Slowly whisk the lavender-infused milk and honey into the egg mixture until fully incorporated.
  3. Transfer mixture back into the saucepan, and whisk constantly over low heat for about 8 minutes (mixture should be thick enough to coat the back of a spoon). Remove from heat and cool for about 5 minutes (not completely).
  4. Stir in heavy cream, then pour into a refrigerator-safe container and chill for at least 4 hours.
  5. Put the chilled mixture into an ice cream maker and freeze until it reaches “soft-serve consistency.” Transfer to a freezer-safe container, and freeze for at least 2 hours (overnight is best). Serve with whipped topping, fruit, jam or by itself. Enjoy!

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Homemade Chocolate Ice Cream

Tuesday, June 7th, 2016

Don’t worry, you won’t need a machine for this recipe, just your freezer for keeping the ice cream nice and cold. It is Chocolate Ice Cream Day, so while you can make ultimately any kind of ice cream with whipping cream and sweetened condensed milk, this recipe is all about the chocolate.

Chocolate Ice Cream

Let us know if you try it, and remember to share your homemade ice cream recipes in the comments below.

What you’ll need:

  • 2 cups heavy whipping cream
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup milk chocolate syrup
  • Nuts, white chocolate chips or other additions if desired

Sturbridge Yankee Workshop

Directions:

  1. In a medium bowl, stir together sweetened condensed milk and chocolate syrup until well combined; the color should be even. Set aside.
  2. In a large bowl, whip heavy cream to stiff peaks with a hand mixer on high speed. Fold into the sweetened condensed milk-chocolate syrup mixture.
  3. Add desired additions and pour into a 9 x 5 loaf pan or 2-quart container  and cover. Freeze for at least six hours, or until firm. Enjoy on a hot summer day or as dessert after dinner.

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