How to MakeHomemade Ice Cream:

Simple and Easy Ice Cream Maker Recipes

Cathy L. Kidd

© 2012 by Cathy L. Kidd

ISBN-13: 978-1478111085ISBN-10: 1478111089

All Rights Reserved. No part of this publication may be reproduced in any form or by any means, including scanning,

photocopying, or otherwise without prior written permission of the copyright holder.

First Printing, 2012Printed in the United States of America

Table of ContentsIntroduction

Simple Syrup BaseCustard Ice Cream BaseBasic Vanilla

The RecipesIce Cream

AlmondApple and WalnutApricotBanana (Version 1)Banana (Version 2)Banana Peanut ButterBanana WalnutBlueberry (Version 1)Blueberry (Version 2)Brown Sugar PecanButter BrickleButter Pecan (Version 1)Butter Pecan (Version 2)Butterscotch PuddingCaramel (Version 1)Caramel (Version 2)Caramel AlmondCherryCherry StrawberryChipotleChocolate (Version 1)Chocolate (Version 2)Chocolate (Version 3)Chocolate (Version 4)Chocolate with Almond ButterChocolate with BananaChocolate Chip Cookie DoughChocolate and Flavored CoffeeChocolate with Macadamia NutsChocolate with MarshmallowChocolate Mint Chip

Chocolate with Peanut ButterChocolate Peanut Butter ChipCinnamon (Version 1)Cinnamon (Version 2)Cinnamon (Version 3)CoconutCoffee (Version 1)Coffee (Version 2)Creamy FudgeDill PickleDouble ChocolateEgg NogEnglish Toffee with Butter BrickleFrench VanillaFresh PeachFresh StrawberryFruit TofuGingerGrapeGrapefruitGuinness StoutHazelnutHoney Apple Cinnamon Raisin WalnutHot CayenneItalian BananaLemon (Version 1)Lemon (Version 2)Lemon Dill MustardLicoriceLimeMaple and BlueberryMaple Walnut Ice CreamMarshmallow VanillaMint Chocolate ChipMocha MousseOatmeal with HoneyOrangePawPawPeach (Version 1)

Peach (Version 2)Peanut ButterPeanut Butter Chocolate ChipPearPineapple CherryPistachioPralinePraline SwirlPumpkin (Version 1)Pumpkin (Version 2)Raspberry (Version 1)Raspberry (Version 2)RoseRum RaisinStrawberry (Version 1)Strawberry (Version 2)Strawberry (Version 3)Sweet Banana PepperVanilla (Version 1)Vanilla (Version 2)Vanilla (Version 3)Vanilla (Version 4)Vanilla (Version 5)Vanilla Ginger PecanWhite Chocolate

Non-Dairy Ice CreamBanana CoconutChocolate MintCinnamon RaisinEspressoStrawberryVanilla

Sugar-Free Ice CreamCappuccinoChocolateStrawberry PineappleVanilla

SherbetGrape

LimePina ColadaVanilla Lemon-Lime

SorbetAppleApricotCalvadosChampagneCherryChocolateCranberryFruit JuiceGrapefruitKiwiLemonMandarin OrangeMangoOrangePeachPearPineapplePlumRaspberryStrawberryTomato & BasilWatermelon

Frozen YogurtChocolateFresh StrawberryHoneyPeachRaspberryVanilla

Bonus RecipesWaffle ConesFrozen Yogurt for Your Dog

About the Author

IntroductionThis next book in my series of homemade recipe books is for your ice cream maker. Like the other books it’s focused on giving you easy and unique recipes, this time for delicious ice cream, sorbets, sherbet and frozen yogurt. There are even some non-dairy and sugar-free recipes.

There are many different types of ice cream makers that you can get at a variety of places. They range in price from about $30 to several hundred dollars. You can find old fashioned hand crank styles as well as electric versions that do all the work for you.

And you can even find unusual ones like the Play and Freeze Ice Cream Maker. This is a cool colored ball that you fill with ice, rock salt and ice cream ingredients. Then you make a game of tossing it around to actually make the ice cream! What will they come with next?!?!?!? Stay tuned…you never know!

In all cases, you’ll want to follow the basic instructions that come with your ice cream maker for adding the ingredients and determining how long they will take to freeze. It’s also always a good idea to read any special tips they give you for the particular machine you have and watch it while you make it.

A Word about CreamsYou’ll find different types of cream referred to in these recipes. Cream is defined by the amount of milk fat it contains. The ones with higher milk fat (whipping and heavy whipping) give you a richer and creamier ice cream. You can substitute lower fat creams to reduce the calorie content, but be aware the texture and taste will differ.

Most of the recipes call for half & half and light or table cream. Light and table cream are basically the same thing. Again, you can substitute lower fat milk if you are concerned about calories. You can try a batch to see what results you get.

Another thing you’ll find in some of these recipes is the direction to scald the cream and/or milk. For those of you who are unsure, this just basically means to heat it to nearly a boil, but not a full boil. You want to do it in a thick bottomed saucepan or a double boiler, stirring frequently so it doesn’t get a skin on the top or stick to the bottom of the pan. Some of the other recipes just tell you to heat the milk/cream to nearly boiling which is essentially the same thing. The purpose is to allow other ingredients like butter or sugar to mix more easily. One tip to keep your milk/cream from getting scorched rather than scalded is to rinse the saucepan with cold water before you heat it.

A Word about EggsAccording to the FDA, there are numerous outbreaks of Salmonella infection every year linked to homemade ice cream. To ensure you aren’t one of the statistics, there are a couple things you can do. First, you should be safe in the recipes that call for the mixture to be cooked after the eggs are added. Just be sure the mixture is cooked completely according to the directions. Second, you can substitute a pasteurized egg product like Egg Beaters for the raw eggs. This is the best way to be totally sure especially for those recipes where the mixture isn’t cooked.

Some of the recipes use a simple syrup or custard base. For easy reference here are those recipes:

Simple Syrup Base4 cups Sugar4 cups Water

Simmer the water and sugar in a saucepan until the sugar is completely dissolved. Cool to room temperature, and then refrigerate until needed. Makes about 1 quart.

Custard Ice Cream Base1 cup Whole milk3/4 cup Sugar, granulated or turbinado3 cups Heavy cream4 Egg yolks

Heat the milk, sugar and heavy cream in a saucepan, stirring occasionally until the sugar is dissolved and the mixture is hot but not boiling.

Whisk the egg yolks in a bowl. Still whisking, slowly add about 1 cup of the hot mixture. When smooth, slowly pour it into the rest of the liquid in the saucepan, whisking constantly.

Cook over medium heat, stirring constantly, until it thickens slightly, enough to coat the back of a spoon, about 8 minutes. Be sure to not let the mixture boil at any point or it will curdle. Strain the mixture into a clean bowl and use as directed in the recipes that call for it. Makes about 1 quart.

Note: This base will keep for 3-4 days in the refrigerator in a tightly covered jar so it won’t pick up flavors from other foods.

Some of the recipes use the Basic Vanilla recipe as a base. Here is the Basic Vanilla recipe for your convenience. You can also serve it as is if you want to keep it simple.

Basic Vanilla2 Eggs1 can Sweetened condensed milk1/4 cup Sugar, granulated1/4 cup Brown sugar1 pint Heavy whipping cream1 pint Half & half1/4 teaspoon Salt2 1/2 teaspoons Vanilla extract

In a large mixing bowl whisk the eggs and condensed milk until thoroughly mixed. Add both sugars and mix thoroughly.

Add the cream, half & half, salt and vanilla. Let the mixture chill and “age” in the refrigerator for at least four hours.

Pour into the freezer container. Freeze according to manufacturer’s instructions.

Now, you’re ready to go. On to the recipes!

The Recipes

Ice CreamAlmond

1/4 cup Almonds, blanched2 cups Milk2/3 cup Heavy cream3 Egg yolks1/2 cup Sugar

Grind the almonds to a powder. Add the milk and heavy cream, and mix completely. In a saucepan, bring the almond mixture to a boil. Remove from heat.

In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the almond mixture and mix well. Return the mixture to the saucepan and heat over medium low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Do not let it boil again.

Strain the mixture into a clean bowl and refrigerate until cold. Pour into the freezer container. Freeze according to manufacturer’s instructions.

Apple and Walnut2 Apples, cored, peeled, chopped3/4 cup Sugar2 cups Whipping cream1/2 teaspoon Cinnamon1 cup Milk3 Egg yolks1/4 cup Walnuts, chopped

Steam the apples until soft. Purée with 1/4 cup of sugar, 1 cup of cream and the cinnamon.

Beat the egg yolks and the remaining 1/2 cup of sugar until combined.

In a saucepan heat the milk and remaining cup of cream just short of boiling. Stir into the yolk mixture. Add the apple Purée. Refrigerate until cold.

Pour into the freezer container. Freeze according to manufacturer’s instructions.

Add the walnuts in the last few minutes.

Apricot2 (16 oz.) cans Apricots packed in heavy syrup, drained,

liquid discarded3/4 cup Simple syrup2 tablespoons Fresh lemon juice1 cup Heavy cream

Purée the apricots in a food processor. Add the syrup, lemon juice and cream.

Pour into the freezer container. Freeze according to manufacturer’s instructions.

The full book is available at the following places:Paperback eStoreAmazon Kindle StoreBarnes and Noble for the NookThe Lulu Marketplace

About the Author

Cathy L. Kidd is a craftsperson at heart. For as long as she can remember she has been creating things with her hands. She has done crochet (taught to her by her Aunt Carol), stained glass (learned by taking a class), candlemaking (learned from an ebook) and cooking (learned initially from Betty Crocker!)

Her homemade recipe books include Homemade Bread Recipes – A Simple and Easy Bread Machine Cookbook, How to Make Homemade Bread – Simple and Easy Bread Making Tips and Recipes and Homemade Soup Recipes: Simple and Easy Slow Cooker Recipes.

For this book she pulled out her ice cream maker to see what she could create. With hot summer days already here (it’s 90 degrees at publishing time!), these treats are appreciated! For more recipes visit: www.easyhomemadebreadrecipes.com.

Note about the picture: Cathy lives with two wonderful dogs, hence the glass. The ice cream pictured is the Pina Colada recipe which is not the best for sharing with your dog. Try the Frozen Yogurt for Your Dog in the Bonus Recipes instead.