APLK: Homemade Ice Cream

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen. 

Visit her full blog or find out more about her here. 

Craving a cool down? Me too!

While summer is warming up, I’m planning on cooling down as much as possible.

There’s no time better than now to start flexing those ice cream making skills. A short trip to (online or at the store) Market Street is all you need to start developing a much needed summer skill! Eggs, half and half and sugar is all you need to become an ice cream making machine.

Besides making ice cream for summer fun, there’s also another reason to start making ice cream at home: Mother’s Day.

May is also when we celebrate all the wonderful women in our lives. If you’re looking for a bit of homemade goodness to celebrate your special lady—ice cream is a great way to say “thank you.” I suggest a Dark Chocolate Ice Cream and fresh flowers from Market Street’s floral department. It will be a Mother’s Day she will never forget.

The beauty of the recipes below is the base recipe: a simple custard (half and half, egg yolks and sugar!). The remaining steps to making the ice cream involves infusing flavor into the custard; from fresh lemon to cherries and chocolate—these recipes are a hit!

Embrace the heat and visit Market Street to get started on homemade ice cream fun!

Lemon Ice Cream

Author note: Top with fresh summer berries that are popping up all over Market Street’s produce department.

1 1/2 cup heavy cream

1 1/2 cup whole milk

1/2 teaspoon lemon extract

1 teaspoons vanilla extract

zest of 2 lemons

6 egg yolks

3/4 cup sugar

7-8 tablespoons freshly squeezed lemon juice

24 hours before making ice cream with an electric ice-cream maker, place the freezer bowl in the freezer. Check your ice cream maker manual for specific instructions.

In a small sauce pan, heat the cream, milk, lemon extract, vanilla extract and lemon zest on medium-low for 15 minutes. Be sure to stir occasionally and do not let it boil.

Meanwhile, in a large mixing bowl, add the yolks and sugar. With a whisk, break the yolks and combine with the sugar.

Remove the liquid from the stovetop and quickly strain the liquid into a large measuring cup. Working quickly, temper the yolk mixture. To temper the yolks, whisk the eggs while slowly adding the warm liquid (about 1/4 cup at a time) until all the liquid is combined.

Once the yolks have been tempered, add the freshly squeezed lemon juice and stir well to combine.

Cover the bowl and place in the fridge. Let it chill for at least 2 hours, up to 24 hours.

Place the ice cream mixture into the ice cream maker and mix for 20 minutes, or until the ice cream is thickened to the desired consistency.

Serve immediately for soft serve, or place in a freezer-safe container and freeze for a firmer texture.

Cherry Chocolate Chunk Ice Cream

One of my favorite ways to eat this treat is in an ice cream cone—it takes me back to my childhood and special outings to the ice cream parlor. Feel free to use store-bought cherry jam instead of making your own.

1 1/2 cup heavy cream

1 1/2 cup whole milk

2 teaspoons vanilla extract

6 egg yolks

3/4 cup sugar

1/2 cup semi-sweet chocolate chunks (or chips)

1 1/4 cup cherry jam (see below for recipe)

24 hours before making ice cream with an electric ice-cream maker, place the freezer bowl in the freezer. Check your ice cream maker manual for specific instructions.

In a small sauce pan, heat the cream, milk and vanilla extract on medium-low for 15 minutes. Be sure to stir occasionally and do not let it boil.

Meanwhile, in a large mixing bowl, add the yolks and sugar. With a whisk, break the yolks and combine with the sugar.

Remove the liquid from the stovetop and temper the yolk mixture. To temper the yolks, whisk the eggs quickly while slowly adding the warm liquid (about 1/4 cup at a time) until all the liquid is combined.

Cover the bowl and place in the fridge. Let it chill for at least 2 hours, up to 24 hours.

Place the ice cream mixture, the chocolate chunks and the cherry jam into the ice cream maker and mix for 20 minutes, or until the ice cream is thickened to the desired consistency.

Serve immediately for soft serve, or place in a freezer-safe container and freeze for a firmer texture.

for the Cherry Jam

Author note: This recipe is easily halved. If cherries are not in season, frozen cherries also work, but require a bit more simmering time. Serve on your favorite biscuits, vanilla ice cream or PB&J sandwich.

3 pounds fresh cherries, pitted

pinch of kosher salt

1 teaspoon vanilla extract

3/4 cups sugar

1 cinnamon stick

In a large saucepan, combine all ingredients. Stir and cover. Cook over medium-low heat for 20 minutes. Stir occasionally.

Remove the lid, stir the mixture and increase the heat to medium or medium-high. Cook for 35-45 minutes (the cherries should maintain a steady boil). Stir frequently to prevent burning. When the mixture is reduced, thickened and coats the back of a spoon it is finished cooking.

Remove from the heat and cool to room temperature. Store in the fridge.

Dark Chocolate Ice Cream

Author note: Do not expect all the cocoa powder to dissolve. After heating up the cocoa powder with the cream mixture there will be clumpy bits on the bottom of the pan. Be sure to strain the cooked liquid before tempering the egg yolks. This keeps the clumpy bits from ending up in the ice cream. Serve this ice cream with a shot of espresso or strong coffee to turn it into an affogato!

1 1/2 cup heavy cream

1 1/2 cup whole milk

2 teaspoons vanilla extract

6 egg yolks

3/4 cup sugar

1/2 cup dark chocolate cocoa powder

24 hours before making ice cream with an electric ice cream maker, place the freezer bowl in the freezer. Check your ice cream maker manual for specific instructions.

In a small sauce pan, heat the cream, milk and vanilla extract on medium-low for 5 minutes. Be sure to stir occasionally and do not let it boil.

After 5 minutes, add the cocoa powder to the milk mixture. Stir occasionally to keep the chocolate from sticking to the pan. Cook for 10 additional minutes.

Meanwhile, in a large mixing bowl, add the yolks and sugar. With a whisk, break the yolks and combine with the sugar.

Remove the liquid from the stovetop and strain into a bowl. Immediately begin to temper the yolk mixture with the warm mixture. To temper the yolks, whisk the eggs quickly while slowly adding the warm liquid (about 1/4 cup at a time) until all the liquid is combined.

Cover the bowl and place in the fridge. Let it chill for at least 2 hours, up to 24 hours.

Place the ice cream mixture into the ice cream maker and mix for 20 minutes, or until the ice cream is thickened to the desired consistency.

Serve immediately for soft serve, or place in a freezer-safe container and freeze for a firmer texture.