As my daughter is lactose intolerant I started to make cashew based ice cream. Now, we only eat homemade and I think it tastes better than any store bought. I still try to improve, and was wondering if there are any homemade ice cream makers here?
Allow me to introduce my wife’s ice cream recipe. Obviously, your base is going to be different, but I’ll post the whole recipe here to make sure I don’t miss anything.
Strawberry Ice Cream with Lemon and Mint Note: This is more than one batch worth of ice cream (approximately 1 ½ batch for the size ice cream maker I have at home). Fill your ice cream maker to the level recommended by your machine’s instructions. Don’t worry about your mix sitting in the fridge while waiting for your bowl to re-freeze, it just allows the flavors to meld more. Don’t worry about the berries getting too soft. It is ice cream, they will be slightly more firm than everything else, no matter how long it sits. Since my household likes lemon and mint, the below listed amounts are minimum, we tend to use more. Once your ice cream is ready, it finishes beautifully with a bit of huckleberry balsamic vinegar poured over the top when served.
Ingredients: Approximately 32 ounces by volume of fresh strawberries, washed and stems removed
3 tablespoons of lemon juice, more if lower quality(or to taste)
1 cup sugar, divided (into 0.25 cup and 0.75 cup)
1.5 cup heavy cream
0.5 cup whole milk
2 tablespoon fresh mint, minced (or to taste)
Pinch salt
3 large egg yolks
1 teaspoon vanilla extract
approximately 1 lemon’s worth of zest, finely grated (or to taste)
Directions:
- In mixing bowl, blend approximately half the strawberries with a stick blender. Chop remaining strawberries (to slightly larger than chocolate chip, so that it does not clog the ice cream machine) and add to same mixing bowl. Add 0.25 cup sugar and lemon juice. Stir together. Set aside in fridge for at least an hour to macerate.
- In a small saucepan, warm the dairy, 0.75 cup sugar, salt and mint. Warm the milk mixture, whisking to incorporate flavors.
- Whisk egg yolks together with vanilla extract; then temper: when the milk mixture is warm, slowly spoon into the egg yolks, whisking to keep from cooking eggs. Repeat several times until eggs and milk mixture are approximately the same temperature, then whisk yolks into the mixture. On medium to medium-low heat, thicken mixture until it coats the back of a spoon. Let cool.
- Combine milk mixture with strawberry mixture and lemon zest and mix well. Chill in fridge until cold enough for your ice cream maker (at least an hour).
- Pour into ice cream maker and follow manufacturer instructions.
- Serve immediately for soft serve, or place in Freezer for firmer texture.
(extremely loosely based off of “Strawberry Ice Cream Like Ben and Jerry’s”, and “Homemade Ice Cream: Perfect Custard Base”)
Yes! Not to brag but I like it so much better than store bought. Technically I think what I make is frozen custard (whisk 4 egg yolks with 1/2c sugar, slowly whisk in 1 cup barely-simmering whole milk, bring to 165 and chill overnight; stir in 1 cup heavy cream and flavoring before churning).
My favorite flavorings this time of year are pear (poach very ripe peeled pears until super squishy, smoosh them through a fine mesh strainer and discard what gets left behind in the mesh) and pumpkin spice (add half a can of pumpkin when heating the base, and some allspice just before churning).
Yes! I mostly do store bought, but found a recipe based on a vegan cream which was too delicious.
It’s become the go-to dessert for me to make for events.
Vegan cream, maple syrup, peanut butter, salt, chocolate sauce, caramel sauce, and salted peanuts. A wonderful snickers-like ice-cream.
If you can get your hands on “Dole Whip Powder” it’s a great lactose free alternative that you can mix with water and make in a home churn.
Yes, I make ice cream at home as well. l For me a game changer was to add an emulsifier (I use lecithin) and some stabilizers (I use guar and xathan)
Yes I want lecithin but it’s very hard to find here in New Zealand. And, I bought granules once, but after a month or so they had gone bad and became a big clump. Do you use granules or powder? And guessing you use soy lecithin?
I also use Guar + Xanthan. Makes a difference. Also I use Maltodextrin in low fat ice creams to increase smoothness, that really helps!
