Ice Cream Maker Recipes

Love making your own sweets? Ice cream maker recipes are the most fun in sweet making. What ice cream flavor do you crave right now? Chocolate, vanilla, strawberry...Learn to make these and many more. Imagine being able to make ANY ice cream flavor you wanted. Would you like to make green tea ice cream, peach ice cream, vanilla bean, cookies and cream, mint chocolate chip or even....rose ice cream! Yes, rose ice cream...(continued below)

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• **NEW** Peach Tea Ice Cream
• **NEW** Grapefruit Ice Cream

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With an electric ice cream maker you can create your own ice cream whenever you want. Here are some of the benefits of having your own ice cream maker:

• No need to go to the store
• Save money- no need to buy expensive ice cream
• Add favorite toppings
• Recipes easy to make and easy clean up.
• Invent new flavors

There are a few kinds of ice cream makers on the market. An electric ice cream maker is the easiest to use and easiest to clean. If you have a Kitchenaid® mixing stand you can even buy an ice cream bowl attachment without having to buy a whole new machine. It's pretty simple mix the ingredients and pour them into a bowl that you store in your freezer and turn it on!

Now some ice cream maker recipes call for you to mix in eggs to make them creamier and this only requires a couple additional easy steps, but it's still simple. I use a Cuisinart Ice 30BC 2 quart. It has a nice stainless steel finish which looks prettier on the kitchen counter. I love this thing! It earns many good reviews by other users and that's why I mainly why I chose that particular model.

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More Ice Cream Maker Recipes

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More to come, but here are some classic ice cream maker recipes to make. I know they look long, they're simple though- I promise. I've just added some extra notes to help you visualize the steps.

Check out these ice cream maker recipes- more to be added!

• **NEW** Peach Tea Ice Cream
• **NEW** Grapefruit Ice Cream
• Butter Pecan Ice Cream
• Green Tea Ice Cream
• Cookie Dough Ice Cream
• Banana Ice Cream
• White Chocolate Ice Cream
• Coffee Ice Cream
• Cherry Ice Cream

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Chocolate Ice Cream

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Ingredients

• 1/2 Cup Sugar
• 1 Cup Milk
• 2 Tablespoons Unsweetened Cocoa Powder (preferrably Dutch process, best quality)
• 3 Large Egg Yolks (NOT jumbo or extra large)
• 2 Ounces Semisweet Chocolate (chopped to help the melting process)
• 2 Cups Heavy Cream
• 1 Teaspoon Pure Vanilla Extract

Directions

1. Combine sugar, milk, cocoa powder in a medium saucepan to make your custard base over medium heat and bring to a simmer while constantly stirring.
2. Put the egg yolks in a separate medium bowl, then remove about a 1/2 cup of the heated liquid mixture and pour into bowl with egg yolks. Whisk until creamy. Then pour egg mixture back into custard mixture.
3. Prepare an ice bath (Two heatproof bowls, one bigger than the other. Fill the bottom bigger bowl half way with ice cubes and water. Place the smaller bowl inside on top of the water and ice.)
4. Heat on medium high heat for about 5 minutes stirring constantly with a wooden spoon (NO metal spoon- it will heat up). The mixture is done when you can coat the back of the wooden spoon and it creates a custard like foam, not runny. If you run your finger through the middle of the spoon and the empty line does not fill in immediately then you are ready for the next step.
5. Remove from heat and stir in chopped chocolate until melted. Pour into top bowl of ice bath. Cover with plastic wrap and store in the refrigerator for at least 2 hours or overnight.
6. Remove from refrigerator and follow the instructions for your ice cream maker. (In my case for my Cuisinart ®ICE 30 BC I would remove the freezer bowl from the freezer that had been sitting there overnight, placed the bowl into the ice cream maker base, poured the custard mix inside, dropped in the mixing paddle, placed the cover on top and turned the machine on for 25 to 30 minutes. The custard base begins to freeze within minutes on the sides and soon throughout the entire bowl.)
7. Once finished turn off machine and scoop ice cream into an airtight plastic container. Serve right away for soft serve style (not exactly the same style as soft serve ice cream you buy, you would need a soft serve ice cream machine). For creamier results place in freezer for 2-3 hours or overnight. Ice cream begins to set after being in the freezer for a while and will taste outstanding.

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Vanilla Bean Ice Cream

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One of the best ice cream maker recipes for your collection. The vanilla bean makes for a richer taste than just using vanilla extract. Gourmet supermarkets should carry vanilla beans or order them online.

Ingredients

• 6 Egg Yolks
• 3/4 Cups Sugar
• 1 1/4 Cup Whole Milk
• 1 1/4 Cup Heavy Cream
• 1 Vanilla Pod
• 1 Teaspoon Pure Vanilla Extract
• Dash of Salt

Directions

1. Freezer bowl from ice cream maker should be frozen overnight first.
2. Combine the milk and cream in a medium saucepan. Use a sharp knife to split the vanilla bean in half lengthwise (do not split the pod). Use the blunt side (back not sharpside) to scrape out the "seeds". Stir the seeds and bean pod into milk and cream. Heat mixture over medium heat and slowly bring to a boil. Once begins to boil reduce tolow heat and simmer for 30 minutes, stir occasionally.
3. Create an ice bath with two heatproof bowls (you will need this to be ready in a few steps). Place ice and water half way up the larger bowl on bottom and put the smaller bowl inside this bigger bowl.
4. Combine egg yolks and sugar in a medium bowl and whisk until thick and smooth.
5. Remove the bean pod from the mixture and throw away. Remove 1 cup of the hot milk and cream and slowly pour into egg yolk mixture while blending with an electric mixer on low speed. Once well blended pour this egg mixture back into the saucepan with the milk and cream. Stir. (Here's the most important part) Heat over medium-low heat while constantly stirring with a wooden spoon until you can coat the back of the spoon and itdoes not run off. Scrape the bottom and the sides of pan so the mixture does not burn. Pass your finger through the middle of the coating and if it does not fill in right away it is ready for hte next step. (DO NOT OVERHEAT the mixture or you will scald it. It is better to heat up slowly. Every stove is different and may heat faster than others.)
6. Pour the hot liquid from the saucepan into the smaller bowl of the ice bath. Stir in the vanilla extract and continue to stir until liquid is cool. Cover with plastic wrap and place in the refrigerator for at least 2-3 hours.
7. Remove from refrigerator and follow the instructions for your particular ice cream maker. In my case for my Cuisinart ®ICE 30 BC I would remove the freezer bowl from the freezer that had been sitting there overnight, placed the bowl into the ice cream maker base, poured the custard mix inside, dropped in the mixing paddle, placed the cover on top and turned the machine on for 25 to 30 minutes. The custard base begins to freeze within minutes on the sides and soon throughout the entire bowl.)
8. Once finished turn off machine and scoop ice cream into an airtight plastic container. Serve right away for soft serve style (not exactly the same style as soft serve ice cream youbuy, you would need a soft serve ice cream machine). For creamier results place in freezer for 2-3 hours or overnight. Ice cream begins to set after being in the freezer for a while and will taste outstanding.

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Strawberry Ice Cream

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• Creamy Strawberry Ice Cream recipe

I love strawberry ice cream. One of my favorite ice cream maker recipes. This recipe calls for fresh strawberries.

Ingredients

• 2 Cups Strawberries, stemmed
• 1/4 Cup Sugar
• 1 Cup Heavy Cream
• 1 Cup Light Cream
• 4 Egg Yolks
• 1/2 Cup Sugar

Directions

1. Freezer bowl from ice cream maker should be frozen overnight first.
2. Slice strawberries and place in medium sized bowl. Pour the 1/4 cup of sugar over them. Stir to coat them well.
3. Whisk egg yolks and 1/2 cup sugar until creamy and pale yellow in color.
4. Create an ice bath with two unheatable bowls (you will need this to be ready in a few steps). Place ice and water half way up the larger bowl on bottom and put the smaller bowl inside this bigger bowl.
5. Combine the milk and cream in a medium saucepan. Heat mixture over medium heat and slowly bring to a boil until starts to steam. Remove 1 cup of the hot milk and cream and slowly pour into egg yolk mixture while blending with an electric mixer on low speed. Once well blended pour this egg mixture back into the saucepan with the milk and cream. Stir. (Here's the most important part) Heat over medium-low heat while constantly stirring with a wooden spoon until you can coat the back of the spoon and it does not run off. Scrape the bottom and the sides of pan so the mixture does not burn. Pass your finger through the middle of the coating and if it does not fill in right away it is ready for the next step. (DO NOT OVERHEAT the mixture or you will scald it. It is better to heat up slowly. Every stove is different and may heat faster than others.)
6. Pour the hot liquid from the saucepan into the smaller bowl of the ice bath. Stir in the vanilla extract and continue to stir until liquid is cool. Cover with plastic wrap and place in the refrigerator for at least 2-3 hours.
7. Remove from refrigerator then mash together the strawberries and stir into cream and egg mixture. Follow the instructions for your particular ice cream maker.(In my case for my Cuisinart ®ICE 30 BC I would remove the freezer bowl from the freezer that had been sitting there overnight, placed the bowl into the ice cream maker base, poured the custard mix inside, dropped in the mixing paddle, placed the cover on top and turned the machine on for 25 to 30 minutes. The custard base begins to freeze within minutes on the sides and soon throughout the entire bowl.)
8. Once finished turn off machine and scoop ice cream into an airtight plastic container. Serve right away for soft serve style (not exactly the same style as soft serve ice cream you buy, you would need a soft serve ice cream machine). For creamier results place in freezer for 2-3 hours or overnight. Ice cream begins to set after being in the freezer for a while and will taste outstanding.

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