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Favorite Ice Cream Recipes?

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Hi everyone,
I just bought an ice cream maker... the bowl is in the freezer and I'm going to have some fun this weekend... although it seems like making ice cream is a bit like arts and crafts, I would love to know of any great / favorite recipes CHers like - I've got some ideas for basic vanilla, etc but would love any suggestions... especially if they involve mint chocolate chip with fresh mint or anything with peanut butter...
Many thanks, as always!

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  1. This doesn't fit your parameters, but my favorite lighter recipe is buttermilk, sweetened to taste with sugar and mixed with a hefty grating of lemon rind. You really just do everything to when it tastes good to you. It's so sophisticated and very smooth.

    Also, if you like sorbets, you can buy most fruit nectars, mix in a tablespoon of vodka or citrus, and throw it in the freezer. Very quick and easy.

    1. Go get The Perfect Scoop by David Lebovitz and make the malted milk ice cream (with eggs) and the cinnamon ice cream (without the eggs). My typical base is 2 c. cream, 1 c. milk (2% works fine), 3/4 c. sugar, and 1 tsp vanilla.

      For the cinnamon ice cream, simmer 2 cinnamon sticks in the cream and sugar until the sugar is dissolved. Add the milk and vanilla and let the whole mixture steep overnight. It'll be wonderful, I promise. (Sub 1 c. coffee beans for the cinnamon and you'll get potent coffee ice cream)

      From the book, I learned the best way to put the chips into mint chip ice cream is to melt some chocolate and drizzle it in during the last few minutes of ice cream churning. The ice cream hardens the chocolate and the churning breaks it up into pieces. Because you're drizzling melted chocolate, it comes out as thin flakes and not hard chunks.

      http://threedogkitchen.com

      1. I second the Perfect Scoop recommendation - I have tried several of his recipes and they've turned out great. The gianduja gelato (chocolate-hazelnut) is excellent, as is the mango sorbet and the strawberry sorbet. I really liked the malted milk ice cream too but it's a little too heavy for me.

        1 Reply
        1. re: seconds

          Make the malted milk ice cream recipe and just leave out the eggs. You won't have to cook the custard, you'll still get the wonderful malted milk flavor, and it won't be so rich and chewy. I actually prefer the egg-version but my boyfriend likes it without eggs.

          http://threedogkitchen.com

        2. Thanks everyone - I will definitely pick up that book (I couldn't wait to try out my machine last night and just made some vanilla with chopped hazlenuts and nutella - it was yummy, as everything with nutella is :) but I'm excited to try out some real recipes!)

          1. There is a fantastic (and easy) recipe for chocolate peanut butter ice cream in The Perfect Scoop.
            2 cups half and half, 1/4 cup unsweetened cocoa powder, pinch of salt, 1/2 cup peanut butter

            Mix half and half, cocoa powder, sugar and salt in a saucepan and heat until it starts bubbling. Remove from heat and whisk in peanut butter until mixture is smooth. Chill, process, and enjoy!

            There are many other fabulous recipes in this book. I still need to try the mint chocolate chip, which I may do this weekend if I can find mint. I did try a riff on Edy's Girl Scout Thin Mint Cookie ice cream using the chocolate mint recipe and adding in chopped up thin mint cookies. It was one of the best ice creams I've ever had.