Strawberry Ice Cream

Strawberry Icecream

This recipe is from Pioneer Woman. I made a few changes to the recipe. The recipe below yields 2 quart of ice cream.

Ingredients:

  • Whole milk – 2 cups
  • Heavy cream – 2 cups
  • Egg – 2
  • Egg yolk – 3
  • Sugar – 1 cup plus 2 tbsps separated
  • Vanilla extract – 3/4 tsp
  • Strawberry – 1 lb, hulled

 

Method:

  • Combine milk and cream together in a sauce pan.
  • Bring it to a boil on medium heat. Stir the milk once in a while.
  • Switch to low heat and let it simmer for 30 minutes.

Strawberry Icecream

  • Beat eggs, egg yolks and 1 cup of sugar together in the bowl of an electric mixer until the egg mixture turns thick and pale yellow in color.(Electric mixer works better than a whisk)
  • Let the mixer run on very low speed. Pour 1 cup of hot milk mixture slowly into the egg mixture. Mix until well combined.

Strawberry Icecream

Strawberry Icecream

  • Pour the egg mixture slowly back into the milk mixture and whisking at the same time. It prevents the egg from curdling. The custard will become frothy.

Strawberry Icecream

  • Let the custard cook until it becomes thick and coats the back of a spoon. Keep stirring continuously.

Strawberry Icecream

Strawberry Icecream

  • Turn off the heat. Transfer the custard to a big bowl. Stir in the vanilla extract.

Strawberry Icecream

  • Puree the hulled strawberries together with 2 tbsps of sugar.

Strawberry Icecream

  • Whisk in the strawberry puree until well combined.(I did not use a whisk in the picture. But a whisk will work really well instead of a spatula)

Strawberry Icecream

Strawberry Icecream

  • Cover the custard with a cling wrap. The wrap should touch the top of the custard to prevent a skin from forming as the custard cools.

Strawberry Icecream

  • Refrigerate the custard mixture until it is very cold. For best result, let the custard cool overnight.

Strawberry Icecream

  • Follow the instructions¬† on your ice cream maker and churn the mixture.
  • I have a Cuisinart ice cream maker. I chill the Cuisinart ice cream bowl for 24 hours before making the ice cream.
  • I place the chilled bowl in the ice cream maker. Place the beater inside and close the lid.
  • I turn on the machine and pour the strawberry custard slowly into the bowl.
  • The ice cream will be ready within 25 minutes of churning.

Strawberry Icecream

  • Transfer the ice cream into a freezer safe container and freeze for 1-2 hours before serving.

 

Mango Icecream

Mango Ice cream 3

This is a Philadelphia style mango ice cream (ice cream without eggs) recipe. I use an ice cream maker to make ice creams. Cool off the summer with my mango ice cream recipe.

I tried making mango ice cream using frozen mango chunks. I thawed the mango chunks and pureed them. They turned our yummy. I used great value frozen mango chunks.

Mango Ice cream 14

Mango Ice cream 9

Ingredients:

  • Ripe Mangoes – 2 big mangoes or 3 small mangoes or 1Lb frozen mango chunks
  • Whole milk – 3/4 cup, chilled
  • Sugar – 3/4 cup, adjust accordingly( see notes below)
  • Heavy cream – 1 + 1/2 cups

Method:

    • Puree the mangoes using a blender and strain them into a bowl.

Mango Ice cream 12

Mango Ice cream 11

    • Add whole milk, sugar and heavy cream to the mango puree and mix well until the sugar dissolves.
    • Follow the directions on your ice cream maker and make the ice cream.

Mango Ice cream 10

  • I have a Cuisinart ice cream maker. I chill the Cuisinart ice cream bowl for 24 hours before making the ice cream.
  • I place the chilled bowl in the ice cream maker. Place the beater inside and close the lid.
  • I turn on the machine and pour the mango ice cream mixture slowly inside the bowl.
  • The ice cream will be ready within 25 minutes of churning.
  • Transfer the ice cream into a freezer safe container and freeze for 1-2 hours before serving.

Mango Ice cream 5

Note:

  • The quantity of sugar depends on the sweetness of the mangoes. The ice cream mixture must be on the sweet side before churning. The sweetness will decrease a bit when the ice cream is ready.

 

Chocolate Ice Cream

 Chocolate Ice Cream

Making ice-cream without an ice cream machine is always a delight.I didn’t want to spend 30 bucks on an ice cream machine that I won`t use more than once. So,I searched for ice cream recipes that does not require an ice cream machine and formulated my own recipe that turned out pretty good.The secret is to freeze the ice cream mixture and mix them frequently.

Ingredients:

  • Milk – 1 + 1/2 cups,I used 2% milk
  • Heavy cream – 3/4 cup
  • Egg Yolk – 2 beaten
  • Semi sweet chocolate – 2oz
  • Unsweetened cocoa powder – 3 tbsps
  • Sugar – 7 tbsps

Method:

  • Heat milk,heavy cream and chocolate together in a saucepan.
  • Keep whisking till the chocolate melts.
  • Add the beaten egg yolks slowly,whisking the mixture as you add the egg yolks.
  • Keep whisking for 3¬† to 4 minutes until the mixture thickens.
  • Turn off the heat and add the sugar and cocoa powder to it.
  • Whisk till well combined.
  • Let it cool at room temperature.
  • Transfer the ice cream mixture to a freezer safe box with a lid and let it freeze for an hour.
  • The edges will be slightly frozen.
  • Use a strong spoon or spatula and mix the ice cream mixture,till it turns smooth.
  • You can add chocolate chips to the ice cream.
  • Freeze the mixture again.
  • After and hour,stir the mixture well and return it back to the freezer.
  • Let it freeze for 2 hours.
  • Remove from the freezer and stir again.
  • Freeze for 1 hour.
  • Stir and freeze for 3 hours and 30 minutes.
  • The ice cream will be ready to serve.

Notes:

  • If the ice cream freezes and turns too hard,let it rest in the refrigerator for 15 minutes before serving.