Its summertime and what say’s summer better than a big scoop of homemade ice cream?  There are many wonderful store-bought ice creams but the homemade version is so fun and easy to make.  Involve your kids and be creative.  There are many delicious varieties, some well-known, and yet there is still plenty of room to invent a new flavor of your own.

Techniques & Tips You will Learn in this Class:

Making the Liquid Ice Cream Mixture without Cooking 
What about Salmonella?
Making the Liquid Ice Cream Mixture, Cooking Mixture First
Making Ice Cream without an Ice Cream Maker
Making Ice Cream with an Ice Cream Maker

Other Great Ice Cream Recipes on Glutenfreeda.com

Recipes Featured in This Class:

• Quick Vanilla Ice Cream
• Chocolate Chip Ice Cream
• Blueberry Ice Cream
• French Vanilla Ice Cream
• Chocolate Ice Cream

Essential Equipment:

• Stand Mixer, Hand Mixer or Blender
• Ice Cream Maker (instructions included below for how to make ice cream without an ice cream maker)

Making the Liquid Ice Cream without Cooking Ice Cream Mixture:

Making the base for your homemade ice cream could not be easier.  Most ice creams will start with a vanilla or chocolate base.  If you are in a hurry and want to enjoy your ice cream within 30 minutes to an hour – try these simple basic ice creams:

Quick Vanilla Ice Cream:

Makes about 1 quart.

Ingredients:

• 2 eggs
• 2/3 cup sugar
• 1-3/4 cup whole milk
• 2 cups heavy cream
• 2 teaspoons pure vanilla extract

In a stand mixer (or a hand mixer will also work) beat the eggs and sugar until thick. Add the milk, heavy cream and vanilla extract. Continue to beat until well-blended. Pour mixture into an ice cream maker or follow our directions for making ice cream without an ice cream machine below.

Chocolate Chip Ice Cream

Makes about 1 quart.

• 2 cups heavy cream, chilled
• 1 cup whole milk, chilled
• 3/4 cup sugar
• 1 teaspoon vanilla
• 1/2 Hershey's chocolate chips, chopped

Place all ingredients except chocolate chips in a bowl and combine until well blended. Pour into freezer bowl and turn the machine on. Mix for 20-25 minutes. Mix in chocolate chips. Serve right away, or transfer to airtight container and freeze.

Blueberry Ice Cream

Makes about 1 quart.

• 1-1/2 cups fresh blueberries, stemmed & rinsed
  
• 6 ounces cream cheese, cut into pieces
  
• 3/4 cup sugar
  
• 1/3 cup corn syrup
  
• 1/2 cup sour cream
  
• 1/2 cup milk
  
• 1/4 cup cream
  
• Juice of 1 lemon
  
• 2 teaspoons vanilla extract

In work-bowl of an electric mixer, add blueberries, cream cheese, corn syrup and sour cream. Mix on low speed for about 30 seconds to combine. Increase speed to medium-high and continue to beat for about 2 minutes. Scrape down sides of work-bowl and continue to beat for another 2-3 minutes or until mixture is very smooth.   Reduce speed to medium-low and slowly add milk, cream, lemon juice and vanilla extract. Mix until thoroughly combined.  Pour mixture into an ice cream maker and follow manufacturer’s directions.  Transfer ice cream to an air tight container and freeze for about 1 hour or until firm.

What About Salmonella?

If you are concerned about salmonella you will want to cook the eggs before proceeding with making your ice cream. Although the risk of contracting salmonella from raw eggs, the illness can be life-threatening to infants, pregnant women, the elderly and ill or immuno-compromised people.

Making the Liquid Ice Cream Mixture, Cooking Mixture First
Here are two basic recipes requiring you to cook the eggs before proceeding (plan ahead – these recipes will need to refrigerate overnight before freezing your ice cream):

Rich French Vanilla

• 3 eggs
  
• 2 cups whole milk
  
• 2/3 cup sugar
  
• 1 vanilla bean, split and seeds scraped
  
• 2 cups heavy cream
  
• 1/2 teaspoon pure vanilla extract

Beat the eggs and milk together in a large saucepan. Add the sugar and vanilla bean scrapings and cook over low heat, stirring constantly until the mixture thickens, about 10 minutes. The egg mixture should be thick enough to smoothly coat the back of a spoon. Remove from heat and let cool. Stir in the heavy cream and vanilla extract. Cover and refrigerate overnight before freezing.

Chocolate

• 1-1/2 cups whole milk
  
• 3 egg yolks
  
• 1 cup sugar
  
• 1/3 cup cocoa powder
  
• 2 cups pure vanilla extract

Beat the milk and eggs together in a saucepan. Add the sugar. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon. Remove from heat and stir in the cocoa until completely blended. Let mixture cool. Stir in the cream and vanilla extract. Cover and refrigerate overnight before freezing.

Making Ice Cream without an Ice Cream Maker
Having an ice cream maker will make your life much easier and fortunately today you can purchase these wonderful machines for as little as $50. However, even if you don’t have one of these machines you can still make your own delicious ice cream. There are several methods some easier than others, but all achieve similar results.

• Still-Freeze Method: Pour the liquid ice cream mixture into a mixing bowl and place in the freezer. Remove it from the freezer every ½ hour and mix the contents with a hand mixer or transfer it to a food processor and pulse a few times. Return the mixing bowl to the freezer. Repeat this process until the ice cream is frozen and has reached the proper consistency.

• Can-Method: Place the liquid ice cream mixture in a clean 1 lb. coffee can. Secure the lid and tape to ensure it will stay closed. Center the can inside a 3 lb. coffee can and layer rock salt and ice between the two cans. Seal the outer can and place it on the ground on its side. Roll the can back and forth with your feet for 10-15 minutes. Remove the inner can, wipe off the excess rock salt and ice. Unseal and stir. Re-seal the can and repeat the process until the ice cream reaches the proper consistency.

Making Ice Cream with an Ice Cream Maker
There are a variety of ice cream makers to choose from. The less expensive models usually require several pounds of ice and rock salt for each batch of ice cream. They are also usually rather large and take up needed counter space. There are smaller countertop models like the Cuisinart or Donvier which do a good job and they don’t require rock salt or ice. With these type of ice cream makers you simply freeze the bowl (that comes with the model) ahead of time, then pour the liquid ice cream mixture in and turn it on or crank. The bowl is a special canister with a liquid refrigerant sealed between its walls.

Other Great Ice Cream Recipes on Glutenfreeda.com:

Low Fat Raspberry Ice Cream
Berry Berry Ice Cream
Peach Ice Cream
Pumpkin Ice Cream

We hope you enjoy your very own homemade ice cream – before you know it you’ll have 31 favorite flavors of your own!

Enjoy!

- Chef Jessica