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How To Make Your Own Homemade Ice Creams

Some of us might fancy our self as a budding Jamie Oliver and some well! It doesn’t matter where you sit on the line, you will soon find out that you don’t need to be a world chef to make your own beautiful tasting ice cream.

Homemade ice cream is so good and you can make it with just a few ingredients and no special equipment. Most cookbooks and magazine recipes expect you to have an ice cream maker at home, but you can imitate the churning effect of an ice cream maker by shaking or tossing around the ingredients inside a tightly sealed ziplock bag.

Here are 10 of our ice recipes you can try at home for yourself.

Simple Syrup

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4 cups sugar
4 cups water
Place the water and sugar in a saucepan and simmer until the sugar is dissolved. Cool to room
temperature, then
refrigerate in a covered jar.
Makes about 1 quart


Custard Ice Cream Base

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This base will keep for 3 to 4 days in the refrigerator in a tightly-covered jar.
It is important that the jar be well sealed or the base will pick up flavors from other foods. If you
prefer to use turbinado sugar, substitute it for the granulated in the recipe.
1 cup whole milk
3/4 cup sugar
4 egg yolks
3 cups heavy cream

Image result for Custard Ice Cream Base ice cream
Heat the cream, milk and sugar in a heavy-bottomed saucepan, stirring occasionally until the sugar is dissolved and the mixture is hot. Place the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour in about 1 cup of the hot liquid. When the mixture is smooth, slowly pour it into the liquid in the saucepan, whisking constantly. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 8 minutes.

Be sure not let the mixture boil at any time or will curdle. Strain into a clean bowl and use as directed in the specific recipes. Stir in the nuts. Makes 1 quart.


Homemade Ice Cream (No Machine) with only 2 Ingredients – Gemma’s Bigger Bolder Baking



Almond Ice Cream

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1/4 cup blanched almonds
2 cups milk
2/3 cup heavy cream
3 egg yolks
1/2 cup sugar

Reduce the almonds to a powder. Add the milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture and bring it to a boil. Remove from heat and reserve.

In a bowl, mix the egg yolks and sugar until light and fluffy. Add the almond mixture and mix well with wooden spoon. Return the mixture to the saucepan. Stir over medium-low heat until the custard thickens and coats the back of a spoon, do not boil.

Strain custard into a clean bowl and refrigerate until cold. Process custard in ice cream maker according to manufacturer’s instruction. Transfer to covered container and freeze until firm.


Apple Walnut

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2 apples, cored, peeled, chopped
2 cups whipping cream
1/2 teaspon cinnamon
1 cup milk
3 egg yolks
3/4 cup sugar
1/4 chopped walnuts

Steam apples until soft. Puree with 1/4 cup of sugar, 1 cup of cream and cinnamon Beat egg yolks. Beat 1/2 cup of sugar. Heat milk and 1 cup of cream just short of boiling. Stir into egg yolks.

Mix milk/egg and apple mixtures. Cool. Mix in machine. Add walnuts when ice cream nearly ready.


Apricot Ice Cream 

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Two 16-oz. cans apricots packed in heavy syrup, drained, liquid discarded
3/4 cup simple syrup
2 tablespoons fresh lemon juice
1 cup heavy cream

Purée the apricots in a food processor. Add the syrup. lemon juice and cream.
Pour the mixture into the bowl of the machine and freeze.

Makes about 1 quart.



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Avocado Ice Cream

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(Yield: a bit more than 1 pt)
1 pt. half and half (1 cup milk + 1 cup cream)
1/2 cup sugar
3 yolks
1/4 cup dark rum

2 ripe Haas avocados,

pureed juice and zest of one lime
First make 1 pint creme anglaise:

Heat to a simmer 1 pt. half and half and 1/2 cup sugar. In a bowl, whisk 3 yolks.
Mix 1/3 of the hot liquid with the yolks, whisking. This warms the yolks. Now whisk the yolk mixture back into the hot liquid OFF THE FLAME. Let cool.

When cool, add flavoring: 1/4 cup dark rum 2 ripe Haas avocados, pureed juice and zest of one lime. Freeze in an ice cream freezer according to the manufacturer’s instructions.

Notes: —— As you can see, this recipe is constructed so that it is easy to add any flavoring to the basic custard. Where it asks to add flavoring, try: Balsamic vinegar: Add 2 tablespoons balsamic vinegar. (nutty and vanilla like, but slightly tangier. No one will even guess)

Cognac: Add 1/3 cup cognac

Passionfruit: Add 1/4 cup passionfruit puree.


Banana Ice Cream version 1

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2 cups milk
2 cups heavy cream
2 eggs, beaten
1 1/4 cup sugar
1/4 teaspoon salt
1 cup purée bananas
1/2 teaspoon vanilla extract
1/8 teaspoon nutmeg

In a saucepan, combine the milk, cream, eggs, sugar and salt. Cook and stir over low heat until mixture thickens slightly and coats the back of a spoon. Refrigerate the mixture until cool.

Combine the cooled custard with the bananas, vanilla and nutmeg. Pour into freezer container. Freeze according to manufacturer’s instructions.


Banana Ice Cream version 2

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The riper the bananas, the more flavor.
4 ripe bananas
3/4 cup simple syrup
3 tablespoons fresh lemon juice
1 cup heavy cream

Working quickly to keep the bananas from darkening, peel and place them in a food processor with the lemon juice. purée until smooth. You should have about 2 cups of purée. Stir in the simple syrup, then the cream Pour the mixture into the bowl of the machine and freeze.

Makes about 1 quart.


Banana Peanut Butter Ice Cream

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3 cups milk
3 eggs
1 cup sugar
1 cup whipping cream
1/2 cup peanut butter
3 ripe bananas
1 lemon, juice

Beat eggs in a bowl. Beat in sugar. Heat milk to almost boiling. Stir into eggs. Add cream. Cool. Stir 1 cup of milk mixture into peanut butter to make peanut butter more liquid. Pour peanut butter mixture into milk mixture. Mix in machine.

While mixing, mash bananas. Add juice of lemon to bananas. When ice cream almost solid, add bananas and freeze until done.


Banana Walnut Ice Cream 

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1 cup milk
2 eggs
1/3 cup sugar
2 bananas, mashed
1 cup cream
1/2 cup walnut pieces

Beat eggs in a bowl. Beat in sugar. Heat milk to almost boiling. Stir into eggs. Stir milk/egg mixture into bananas. Cool. Add cream. Mix in machine. Add walnuts shortly before done.

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