cinderellasapron 
Today we are making 5 fun and fresh Summer ice cream flavors! I just replaced my 15 year old ice cream maker this year, and it has been getting LOTS of use! While you can make these recipes without an ice cream machine, it takes a bit more time and work to do so. If you are going to be making ice cream a fair amount over the next few years, I would definitely invest in an ice cream machine. If not, here’s how to make these recipes without one:
- Make the ice cream in the same steps right up to before churning it. Instead of placing it in an ice cream machine, pour it in a metal loaf pan. (The metal cools faster).
- Cover with plastic wrap, and freeze for 1 hour.
- Using a whisk, stir the entire mixture, making sure you get the sides as well.
- Freeze again, for an hour, and repeat by whisking.
- At this point once it starts to become slightly frozen, you want to whisk the mixture about every 30 minutes, until it is fluffy and reaches a soft serve consistency. This process will probably take about 3-4 hours.
- In the last stir, fold in any mix-in ingredients (chocolate chips, donuts, etc.)
Chocolate Marshmallow Ice Cream
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Ingredients
- 2 cups heavy cream
- 1/4 cup cocoa powder
- 1 and 1/2 cups milk
- 6 ounces semi sweet chocolate chips
- 3/4 cup sugar
- 3 large egg yolks
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup fluff
Directions
- In a large bowl, whisk together the egg yolks and sugar. 2. In a saucepan over medium low heat, combine the milk, cocoa, and salt and bring to a light simmer. Do not let it boil. 3. Working quickly and using a whisk, add about 1/2 cup of the hot mixture to the eggs to temper the mixture. Pour it all back into the saucepan over low heat. 4. Stir constantly, until thickened and coats the back of a spoon, about 3-4 minutes. 5. Use a fine mesh strainer over a large bowl and pour the mixture. 6. Add the chocolate chips to melt. 7. Add the heavy cream and vanilla extract. 7. Cover with plastic wrap, directly on top of the mixture so it doesn’t form a film. Refrigerate for at least 3 hours. 8. Pour into the frozen bowl of the ice cream machine, and churn 20-25 minutes. 9. Melt the fluff for about 20-30 seconds, stirring every 10 seconds, or until thinned. 10. Once ice cream is done churning, pour half into a metal loaf pan. Add half the fluff and use a knife to swirl it in. 11. Repeat with the layers by adding the remaining ice cream and fluff, and swirling. 12. Cover, and freeze for 4 hours before serving.
Blueberry Pie Ice Cream
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Ingredients
- 2 cups whole milk
- 1 cup sugar
- 5 large egg yolks
- 1/4 teaspoon salt
- 2 cups heavy cream
- 1 Tablespoon vanilla extract
- 1 cup blueberry pie filling
- 8 ounce graham crackers,crushed
- 5 Tablespoons butter, melted
- 2 Tablespoons flour
Directions
- In a large bowl, whisk together the egg yolks and sugar. 2. In a saucepan over medium low heat, add the milk and bring to a light simmer. Do not let it boil. 3. Working quickly and using a whisk, add about 1/2 cup of the hot milk to the eggs to temper the mixture. Pour it all back into the saucepan over low heat. 4. Stir constantly, until thickened and coats the back of a spoon, about 3-4 minutes. 5. Use a fine mesh strainer over a large bowl and pour the mixture. 6. Add the heavy cream and vanilla extract. 7. Cover with plastic wrap, directly on top of the mixture so it doesn’t form a film. Refrigerate for at least 3 hours. 8. Pour into the frozen bowl of the ice cream machine, and churn 20-25 minutes. 9. To make our “pie crust”, combine the crushed graham crackers, butter, and flour in a bowl. Pour onto a parchment lined baking sheet, and bake for 10 minutes at 350 degrees F. Let cool. 10. Once ice cream is done churning, pour half into a metal loaf pan. Dollop on half of the blueberry pie filling, then some of the graham cracker mixture. 11. Repeat with the layers by adding the remaining ice cream and blueberry, along with some more graham cracker. (I like to save some of the cracker mix to serve on top later, but add as much as you’d like). 12. Cover, and freeze for 4 hours before serving.
Coffee and Donuts Ice Cream
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Ingredients
- 2 cups heavy cream
- 2/3 cup sugar
- 1 cup milk
- 2 teaspoons vanilla extract
- 1 cup extra strong coffee (or espresso), chilled
- 3 donuts, cut into chunks
Directions
- In a large bowl, whisk together the heavy cream and sugar until the sugar starts to dissolve. 2. Add the milk, vanilla, and coffee. Refrigerate for 1 hour. 3. Churn in the ice cream maker for 20-25 minutes. 4. Place in a loaf pan and gently stir in donuts. 5. Freeze for at least 4 hours before serving.
Coconut Lime Ice Cream
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Ingredients
- 1 and 1/2 cups whole milk
- 1/4 cup sugar
- 4 large egg yolks
- 1/8 teaspoon salt
- 14 ounce can sweetened condensed milk
- 1/2 cup lime juice
- 1 Tablespoon lime zest
- 1 teaspoons coconut extract
- 1/2 cup sweetened coconut flakes
Directions
- In a large bowl, whisk together the egg yolks and sugar. In a separate bowl, combine the sweetened condensed milk, lime juice, zest, coconut extract, and coconut flakes. 2. In a saucepan over medium low heat, add the milk and bring to a light simmer. Do not let it boil. 3. Working quickly and using a whisk, add about 1/2 cup of the hot milk to the eggs to temper the mixture. Pour it all back into the saucepan over low heat. 4. Stir constantly, until thickened and coats the back of a spoon, about 3-4 minutes. 5. Use a fine mesh strainer and pour the mixture over the lime mixture. 6. Cover with plastic wrap, directly on top of the mixture so it doesn’t form a film. Refrigerate for at least 3 hours. 7. Pour into the frozen bowl of the ice cream machine, and churn 20-25 minutes. 8. Pour into a loaf pan. 9. Cover, and freeze for 4 hours before serving.
Mint Chocolate Chip Ice Cream
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Ingredients
- 2 cups heavy cream
- 2 cups half and half or milk
- 1 cup sugar
- 1/2 teaspoon vanilla extract
- 2 teaspoons mint extract
- 1/4 teaspoon salt
- few drops of green food coloring, optional
- 1/2 cup chopped semi sweet chocolate
Directions
- In a large bowl, whisk together the heavy cream and sugar until the sugar starts to dissolve. 2. Add the milk, vanilla, mint, salt, and green food coloring. Refrigerate for 1 hour. 3. Churn in the ice cream maker for 20-25 minutes. In the last 5 minutes, add the chocolate. 4. Place in a loaf pan and freeze for at least 4 hours before serving.
