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Updated by Natasha Hervatta on Jun 19, 2014
Headline for Make ice-creams at home!
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Make ice-creams at home!

With these really cool recipes, you won't even have to step out in the hot sun to get yourself some ice-cream!

Chocolate Peanut Butter Ice Cream

1 1/2 cup whole milk
1 Tablespoon plus 1 teaspoon corn starch
2 ounces bittersweet or semisweet chocolate, chopped
1/2 cup peanut butter
1 Tablespoon cream cheese
1 1/4 cup evaporated milk (unsweetened condensed milk)
1/2 cup (100 grams) sugar
2 Tablespoons light corn syrup
1/3 cup (35 grams) unsweetened cocoa powder, natural or Dutch-process
1/4 teaspoon sea salt
1/2 teaspoon pure vanilla extract

Fill a large bowl with ice water. In a small bowl, mix 2 Tbsp of the milk with the cornstarch. Put chocolate, peanut butter, and cream cheese in a medium bowl.
Combine the remaining milk,evaporated milk, sugar, corn syrup and cocoa powder in a large saucepan. Bring milk mixture to a boil. Cook over moderate heat until the sugar dissolves and cocoa is incoorporated, 4 minutes.
Remove from heat and off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened (draw a line on a spoon), about 1 minute. Gradually pour the hot milk mixture into the bowl with chocolate and peanut butter and whisk until smooth. Whisk in salt and vanilla. Set the bowl in the ice water bath, and let stand, stirring occasionally, until cold, about 20 minutes.
Once chilled, pour ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions. Pack the ice cream into a plastic container. Freeze until firm, at least 4 hours.

Lemon-Buttermilk Ice Cream

1 1/2 cups sugar
1 cup fresh lemon juice (about 10 lemons)
2 cups half-and-half
2 cups whole milk
2 cups fat-free buttermilk

Combine sugar and juice in a large bowl, stirring with a whisk until sugar dissolves. Add half-and-half, whole milk, and buttermilk. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container. Cover and freeze 1 hour or until firm..

Homemade Peach Ice Cream

2 cups evaporated fat-free milk
1 cup fat-free milk
2/3 cup calorie-free sweetener
1/2 cup egg substitute
1/4 teaspoon almond extract
1 cup chopped fresh or frozen peaches (about 2 medium peaches)

Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until blended. Stir in peaches.
Pour mixture into freezer container of a 2-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions. Pack freezer with additional ice and rock salt, and let stand at least 1 hour before serving.

Tip: If you don't have almond extract, use 1/2 teaspoon vanilla extract.

Key Lime Pie Ice Cream

1 1/2 cups 2% reduced-fat milk
1/2 cup bottled Key lime juice (such as Nellie and Joe's)
1/2 cup whipping cream
Dash of salt
1 (14-ounce) can fat-free sweetened condensed milk
6 graham crackers (1 1/2 cookie sheets), coarsely crushed, divided
Key lime wedges (optional)

Combine first 5 ingredients, stirring with a whisk. Pour mixture into freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Stir 1/3 cup graham crackers into ice cream. Spoon ice cream into a freezer-safe container, and cover and freeze for 1 hour or until firm. Sprinkle each serving with 1 teaspoon graham crackers. Garnish with lime wedges, if desired.

Saffron Pistachio Kulfi

1 cup heavy cream
¾ cup condensed milk
1 can (170g) evaporated milk
¼ cup warm milk
½ tsp saffron threads
¼ cup chopped pistachios
1 tbsp ground basmati rice
1 tbsp almond powder

Instead of heavy cream and evaporated milk, if you want to go by the traditional way, start with 3 1/2 cups of milk and reduce it to 1 1/2 cups of milk and then continue with the recipe
Kulfi is not only creamy but slightly chewy. Ground rice helps to thicken the mixture as well as gives a beautiful chewy texture when frozen.

Mix the warm milk and saffron and keep aside.
Heat the evaporated milk until it comes to a soft boil and add the cream.
Once the cream comes to a soft boil, add the warm milk, condensed milk, rice powder and almond powder.
Whisk so that no lumps remain. Heat the mixture for about 10 minutes until it thickens to the consistency of heavy cream.
Transfer to stainless steel molds or popsicle molds.
Freeze for upto 6 hours or till frozen.
To unmold keep it out of the fridge for 5 minutes and pull it out with a stick.
Garnish with chopped pistachio.

Banana Ice Cream

1 small banana, peeled, sliced, and frozen
3 tablespoons 1% low-fat milk
1 tablespoon chopped walnuts

Place frozen banana pieces and milk in a blender or food processor; process until thick. Top with walnuts.

Warm Oranges in Sake Cream with Sesame Brittle

Cooking spray
1/2 cup granulated sugar
1/4 cup water
2 tablespoons sesame seeds
Sake cream:
1/2 cup sake
2 tablespoons butter
1 tablespoon brown sugar
Dash of salt
1 tablespoon heavy cream
3 cups orange sections (about 6 oranges)
Remaining ingredient:
3 cups vanilla fat-free ice cream

To prepare brittle, line a baking sheet with foil; coat the foil with cooking spray.
Combine granulated sugar and 1/4 cup water in a small saucepan over medium-high heat. Cook until sugar dissolves, stirring gently to dissolve sugar evenly. Cook 4 minutes or until golden (do not stir). Remove from heat; carefully stir in sesame seeds. Rapidly spread mixture onto prepared baking sheet. Cool completely; break into small pieces.
To prepare sake cream, combine sake, butter, brown sugar, and salt in a medium saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/4 cup (about 4 minutes). Remove from heat; stir in cream. Gently stir in orange segments. Serve over ice cream; sprinkle with brittle.

Hokey Pokey ice-cream

4 tbsp sugar
2 tbsp golden syrup
1 tsp baking soda
4 egg yolks
1 cup caster sugar
500ml cream (35-38 per cent fat)
Makes 2 litres.

Hokey pokey -
Line a flat baking tray with non-stick baking paper.
Place sugar and golden syrup in a large pot over a low heat and stir constantly until the mixture comes to the boil. (A pot with a wide base will help prevent the liquid bubbling up over the edge.)
Simmer for five minutes over a very gentle heat, stirring occasionally to make sure it doesn't burn. Remove the pot from the heat and add the baking soda, quickly stirring until the mixture froths. Immediately pour the mixture onto the lined tray and cool. Once the hokey pokey has cooled, break into rough chunks.
Ice-cream -
Beat sugar and egg yolks in a bowl with an electric mixer until pale and creamy.
In another bowl, whip cream until soft peaks form. Gently fold sugar and egg yolk mix into the cream then stir through chunks of hokey pokey. Pour into a two-litre plastic container with a tight fitting lid and freeze overnight or until firm.
Leftover hokey pokey can be added to ice-cream, biscuits and cakes or dipped into melted chocolate, for a homemade crunchie.

Mango Ice Cream

1/2 cup Mango Puree
2 cups non-diary whipping cream
1 tbsp Condensed Milk

Wash and peel the skin from the mangoes. cut them into pieces.
Puree the mango in blender.In a mixing bowl add the mango puree with whipping cream.
Beat it at low speed for 2 minutes and then add the condensed milk.Mix well.
Transfer it in a freezer safe blow and freeze it for 6 hours.
Once the ice set nicely, serve.

Orange Yogurt Creamsicles

1 1/2 cups orange juice, freshly squeezed
1/2 cup plain, greek-style yogurt
2 tsp orange zest
1/4 cup confectioners’ sugar

Pour about 2 tbsp of orange juice (using 1/2 cup of orange juice) into each of four large popsicle molds (if molds are smaller, you will be able to make more pops). Place in the freezer for 20-25 minutes, until orange juice starts to freeze. It should not be completely frozen.
In a medium bowl, whisk together 1 cup orange juice with yogurt, orange zest and confectioners’ sugar. Whisk vigorously until very well combined.
Pour yogurt mixture into popsicle molds on top of partially frozen orange juice. Insert popsicle sticks and close molds. Freeze until solid, about 4-6 hours.

Chocolate Ice Cream

Milk 250 ml
Eggs 3 each, yolks
Sugar 75 g
Dark chocolate 150 g
Cream 200 g
Cocoa powder 2 tbsp
Vanilla bean, seeds scraped out

Put the milk into a pan and bring to the boil. Beat the egg yolks with the vanilla seeds until foamy, gradually trickling in the sugar. Pour the hot milk on to the egg yolk mixture, stirring constantly with a whisk.
Return the mixture to the pan and reheat, stirring, until it thickens slightly. Then remove from the heat. Do not let it boil! Melt the chocolate and 3 tbsp cream in a bain-marie, stirring, then mix into the egg and milk mixture with the cocoa.
Cool in the refrigerator for about 1 hour. Lightly whip the rest of the cream and fold into the chocolate milk mixture. Transfer to an ice cream maker and freeze for about 30 minutes.
Alternatively transfer to a metal dish and put into the freezer for about 4 hours, stirring vigorously every hour. Scoop out with an ice cream scoop, pile a few scoops in each dish and serve immediately.