Summer is always fun; the sun is out, you go to the beach or to the lake with your friends and family for a swim. You set up picnics in the park or have a BBQ in your backyard. Having an ice cream is also a great way to cool down in the summer heat. There are hundreds of ice cream brands and flavours around, but you can make your own delicious and healthy ice cream at home with your own ingredients. You can also invent your own flavours for your friends and family to enjoy. You can include different fruit combinations, nuts and other exotic flavours. The possibilities are endless with ice cream! Here are some ice cream recipes that you can start with, and once you get the hang of it, you can start experimenting and creating your own.
1. Lemon-Buttermilk Ice Cream
1 cup of freshly squeezed lemon juice
1 ½ cup of sugar
2 cups of whole milk
2 cups of half and half
2 cups of fat free buttermilk
Mix the lemon juice and the sugar in a large bowl. Stir them together using a whisk until the sugar dissolves. Pour in the buttermilk, half and half and the whole milk. Pour the ice cream mixture into an ice cream maker and follow the manufacturer’s instructions. Scoop the mixture into a container and put it in the freezer for an hour or until firm.
2. Peach Frozen Yogurt
3 peeled, chunked and ripe peaches
2 ½ cups of yogurt
¼ cup of honey
Puree the peaches using a blender. Add the yogurt and the honey. Once blended, pour the mixture into an ice cream maker and turn it on for 30 minutes or until the mixture is almost solid. Remove the mixture into another container and freeze for 2 hours. Serve.
3. Chocolate Cookie and Walnut Crunch Ice Cream
2 ounces of chopped unsweetened chocolate
¾ cups of chopped chocolate wafers
¼ cup of toasted walnuts
1 tablespoon water
1 ½ teaspoons of unflavoured gelatine
3 egg yolks
1 can of non-fat sweetened condensed milk
Sprinkle the gelatine in a small bowl with water. Let it stand and stir once or twice. Pour about 1 ½ cups of milk in a saucepan and then add the cocoa and chocolate. Heat the mixture on medium heat until it steams. Whisk the egg yolks and the remaining milk in a bowl. Slowly pour the milk mixture while continuously whisking the egg yolk. Return the mixture to the pan and let it cook over medium heat while stirring between 3-5 minutes. Don’t let the mixture boil because it will curdle.
Strain the mixture into a bowl and whisk in the gelatine until it melts. Whisk the remaining milk, cover it and let it chill for about 2 hours. Transfer the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Add the nuts within the last 5 minutes.
4. Strawberry Rhubarb Ice Cream
3 cups of fresh strawberries
1/3 cup of Merlot or other fruity red wine
2 cups of fresh rhubarb
2 ½ cups of whole milk
¾ cups of half and half
3 egg yolks
1 cup of sugar
Combine the half and half and the whole milk in a saucepan over medium-high heat. Heat the milk until tiny bubbles appear, but do not completely boil the mixture. Combine the ½ cup of sugar and the egg yolks in a bowl while whisking. Slowly add half of the hot milk mixture into the yolk while whisking. After that, pour the egg yolk mixture and the milk mixture into the saucepan. Cook over medium heat, stirring constantly. Don’t let the mixture boil. Take the mixture off of the heat and let it cool for 20 minutes.
Combine the rhubarb, the remaining sugar and the wine in a saucepan over medium heat. Bring it to a boil, reduce the heat and let it simmer for about 8 minutes or until the rhubarb is cooked and the mixture is syrupy. Remove the syrup from the heat and let it cool for about 10 minutes. Combine the rhubarb syrup and the strawberries in a blender. Process the mixture until smooth. Strain the mixture and sift with a wooden spoon. Discard the solids and mix the syrup into the ice cream mixture.
Pour the mixture into the ice cream maker and follow the manufacturer’s instruction. Transfer to the freezer for an hour or until the mixture is nicely firm.
5. Nutella Banana Ice Cream
2 ripe bananas
1/3 cup of Nutella
Peel and cut the bananas into small pieces. Freeze the banana for 2 hours or until completely frozen. Transfer the bananas into a food processor together with the Nutella and blend until it reaches the consistency of a sundae or soft ice cream. Scrape the mixture off the sides of the food processor. Serve immediately or freeze it further.
6. Peach Ice Cream
1 cup of chopped frozen or fresh peaches
2 cups of evaporated milk
1 cup of fat free milk
½ cup of egg substitute
¼ teaspoon of almond extract
2/3 cup of sweetener
Combine all the ingredients into a mixer, medium speed. Pour the mixture into an ice cream maker and follow the manufacturer’s instructions. Put into freezer for 2 hours or until firm and then serve.
7. Banana Nut Chip Ice Cream
3 frozen and sliced bananas
1 tablespoon of maple syrup
½ teaspoon of cinnamon
½ cup of chopped roasted walnuts
½ cup of mini chocolate chips
Put the frozen bananas into a food processor and process for a few minutes. No large chunks should be left in the food processor so you have to stop and scrape the bananas off the side. Repeat this until the banana mixture is smooth and has a soft cream consistency. Add the maple syrup and the cinnamon and blend some more. Transfer into a large bowl and mix in the chocolate chips. Freeze for 2-4 hours or until firm.
8. Chocolate Banana Soft Serve Ice Cream
3 very ripe frozen chopped medium-sized bananas
1 teaspoon of vanilla extract (pure)
1/16 teaspoon of salt
3 tablespoons of cocoa powder
Sweetener of your choice
Combine all the ingredients in a food processor. Make sure that there are no big chunks to make it look and feel like a soft serve ice cream. If you want to make the mixture more firm, you can put it in the freezer for 1 -2 hours.
9. Green Tea and Coconut Milk Ice Cream
2 14.5 ounces of coconut milk
2 tablespoons of macha green tea
½ cup of agave nectar or honey
Mix coconut milk and macha green tea in a saucepan on medium heat. Stir continuously until the green tea dissolves. Do not boil the mixture. Once the tea dissolves, take the pan off the heat and mix in the agave nectar or honey and stir. Let the mixture completely cool. Once cool, transfer the mixture into an ice cream maker and churn it according to the manufacturer’s instructions. Serve and enjoy.
10. Mango Mascarpone Ice Cream
1 cup of mango nectar or mango puree
1/3 cup of sugar
5 cups of ripe, peeled and cubed mangoes
1 tablespoon of fresh lemon juice
2/3 cups of mascarpone cheese
1/3 cup of sour cream
A dash of salt
Mix the sugar and the nectar in a small saucepan. Cook over medium heat for 5 minutes or until the sugar melts. Stir constantly to prevent it from sticking. Take the pan off the heat and let it cool. Place the mango cubes into a blender and blend until smooth. Combine the mango puree, cheese and sour cream using a blender. Blend until the mixture is smooth. Transfer the mixture into a bowl. Stir in the salt, mango nectar and lemon juice. Transfer mixture into an ice cream maker and follow the manufacturer’s instruction to churn. Freeze for 2 hours and serve.
Enjoy your ice cream any time, any day.
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