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Mar 21, 2010 02:01 PM

Your Best Ice Cream Recipes

I just bought my first ice cream machine and I'm super excited to use it, but first I need some recipes. What is the best ice cream you've ever made? If you have a recipe or link to a recipe, please post it. Thanks!

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  1. I'm going to be following your thread as I love ice cream recipes : D

    So far, my favorite that I've done is a very basic dark chocolate ice cream. Use high quality dark chocolate and you will be in heaven:

    4 egg yolks
    6 tbsp caster sugar
    1 tsp cornstarch
    1 1/4 c milk
    7oz dark chocolate
    1 1/4 c whipping cream

    whisk the egg yolks, sugar and cornstarch. bring the milk just to a boil. slowly add the milk to to the egg yolks stirring the entire time. put the mixture back in the pan and heat gently to make your custard. once your custard thickens, take the pan off the heat and add the chocolate stirring until it all melts. cool and then chill. whip the cream and then mix with the chocolate custard. pour in to your ice cream machine and there you go. super easy and super yummy.

    3 Replies
    1. re: jensunnyside

      is caster sugar the same as powdered or confection sugar

      1. re: iL Divo

        No, caster sugar is superfine sugar. You can make it from regular granulated sugar using your blender. See here:

        1. re: kattyeyes

          thank you katty, I do that when I make my colord sugars for sprinkling on top of cookies-cakes -cupcakes. it's also how I make my superfine.

    2. I'm quite partial to my Nutella ice cream (and so are my guests). No need to use the expensive imported Nutella, btw. I also make a lemon ice cream that gets raves.

      Nutella Ice Cream

      3 cups whole milk, divided
      2 tablespoons sugar
      2 tablespoons cornstarch
      ¼ teaspoon salt
      1 tablespoon strong coffee
      1 cup Nutella

      Put canister in freezer (if you have a canister-type ice cream maker). Wait for at least 24 hrs.

      Bring 2-1/2 cups milk to a boil (but not a rapid, pasta-cooking boil). While milk is coming to boil, whisk sugar, cornstarch salt, remaining ½ cup milk, and coffee together in separate bowl. Watch the milk to make sure it doesn’t boil over.

      When milk boils, lower heat and whisk in Nutella carefully. Then whisk in the cornstarch-sugar-milk-coffee mixture. Keep whisking and increase heat to medium high. Bring to low boil and let boil for 2-3 minutes, until thickened (if you dip a metal spoon into the mixture and then draw a line down the spoon, the line should hold its place). Remove from heat periodically if mixture seems to want to boil over. Keep whisking the whole time so that the mixture doesn’t burn.

      Remove from heat. Place into bowl and cover. Refrigerate until thoroughly chilled, at least 4 hours (or overnight).

      When canister is frozen and base is chilled, pour mixture into ice cream maker (according to manufacturer’s instructions). It will take about 20-25 minutes to churn until done. It will be soft at first, but can be firmed up in freezer for a few hours.

      Lemon Ice Cream

      2 large eggs
      1 cup sugar
      ½ cup fresh lemon juice (3-4 lemons)
      Grated zest of 1 lemon (optional, but I use it)
      2 tablespoons butter
      1 teaspoon lemon extract
      2 cups heavy cream

      Place canister of ice cream maker into freezer the night before you make the ice cream. If you make the base the night before you make the ice cream, then just put the canister in the freezer when you start making the ice cream base.

      Combine the eggs, sugar, lemon juice, zest, and butter in the top of a double boiler*. Place over simmering water and beat constantly with your new coil whisk until mixture thickens (about 15-30 minutes). Remove from heat and allow to cool slightly (about 5 minutes). Stir in lemon extract and cream until well blended. Cover and refrigerate until thoroughly chilled (at least 4 hours or up to overnight).

      Stir custard well. Place into frozen canister and churn in your new ice cream maker, about 20-25 minutes. It will be soft (like soft ice cream) when done, but ready to eat. Put ice cream in freezer for several hours to firm up.

      The lemon ice cream is from The Ultimate Ice Cream Book (Bruce Weinstein).

      The cheesecake ice cream in David Leibovitz's The Perfect Scoop is also divine (that's a great book, btw).

      8 Replies
      1. re: nofunlatte

        well you're right about not having to use the real stuff if doing a nutella ice cream. I've seen so many knock offs for a buck +

        1. re: nofunlatte

          well nofun, those two sound scrumptuously delicious.

          I'll use the off brands as well and for the lemon, I'll use mom's Myers.

          can't wait for the day when I can make hubb love his dessert.

          but for now, he's still working on his "vanilla banana pudding Nilla wafer custard ice cream" that is duh bom.

          1. re: nofunlatte

            why are you cooking dat cream? if you don't have eggs, you don't need to cook...

            1. re: nofunlatte

              I make Lemon Ice Cream using a Philadelphia style recipe. I find it lighter and more able to taste the bouquet of the lemon zest. My friends love it.

              Here's my recipe:

              MAKES ABOUT 1½ - 1¾ QUARTS

              3 C light cream or 1 PT Half and Half
              1 C heavy cream 1 PT heavy cream

              1¾ C superfine sugar

              ¼ tsp. salt

              Grated rind of 2 lemons - Avoid the white pith which is bitter

              Juice of 4 medium-large ripe lemons

              1. Combine sugar, lemon juice, and grated zest, stirring until sugar is dissolved.
              2. Add creams and salt and stir to blend.
              3. Freeze immediately in ice cream maker for lighter, more delicate flavor, or let ripen 10 - 15 minutes before freezing for a tangier, more yogurt-like flavor.

              4. Cover tightly with Saran wrap on the ice cream surface to seal it, and allow to cure and harden in refrigerator freezer for 4-8 hours for firmer consistency, or serve immediately for a custard-like consistency.

              Make sure the lemons are truly ripe for best results.
              The perfume of the lemon oil from the grated zest, the clean taste of fresh lemon juice, the sweetness of the sugar, and the richness of the cream balance out each other beautifully for a refreshing dessert that is neither too tart nor too sweet.

              This is a favorite of many friends.

              1. re: DavidA06488

                HA, I was thinking of making lemon gelato (I've made key lime before, so not a huge stretch). :) To tell ya true, I'll get there, but I'll probably make Mounds or stracciatella sooner as those are my two faves.

                1. re: kattyeyes

                  I haven't done key lime ice cream or gelato. With your gelato does the sourness come through more than with the higher butterfat in ice cream? I'm a sour fruit freak (prefer white grapefruit juice to ruby red) and lemon and lime are an essential part of my diet.

                  1. re: DavidA06488

                    Good question and I haven't made it recently, so I'm not sure. When I first started using the ice cream maker, I started with gelato and stayed there as it was nice to enjoy the creamy results without all the actual cream. I might call it more tart than sour, but that may be a nuance. I also add zest, as you do.

                    Here's a pic from when it finished spinning:


              Courtesy of Chowhound, this is the best ice cream I've made and one of the best ice creams I've ever eaten. The darker you get the caramel, the better (I've made it about 7 times now - so good)


              1. Cinnamon toast ice cream.


                My friends continually ask for this ice cream when they come over for dinner. My boyfriend compares every ice cream I make to this recipe. So far it's still his favorite, although he did really enjoy the caramelized white chocolate ice cream:


                They're both pretty labor intensive, but definitely worth it if you're looking for something that will be REALLY good.

                2 Replies
                1. re: bluemoon4515

                  I saved the recipe for that CinnamonToast Ice Cream for about a year before I got to try it. Oh boy! am I glad I did. Aside from how delicious it is, it's just plain fun that you get to bite into the crunchy toast in the creamy custard. Also interesting is a few days down the line (when it lasts that long) when the toast has finally become soft. At that point I start calling it Bread Pudding Ice Cream. Equally delicious; different texture.

                  1. re: bluemoon4515

                    Thanks for this. When I lived in Yemen there was a pistachio and bread ice cream that was a specialty in Aden, and it was fabulous. I always wanted to try figure it out, and I think I will start with this recipe for ideas.

                  2. At this point, I only use Bittman's Cornstarch Ice Cream recipe as a base:

                    I make modifications from there. salted caramel, coconut, really anything. Just get a sense of add-in quantity from other recipes and go from there. Seems to be pretty flexible on the add-in/modification part.

                    I just find that his recipe provides a flawless, smooth, non-icy finished product. delicious!

                    9 Replies
                    1. re: jayaymeye

                      I was just thinking I needed a no-egg ice cream base since I sometimes find the custard base to taste too much of egg. So, I just tried out this recipe.

                      I made vanilla ice cream using vanilla extract and the remnants of whole milk, 2% milk and just a bit of single cream I had in the fridge. I think next time I will use half whole milk and half whipping cream to make it richer and creamer. I don't think the vanilla extract helped much.

                      Even though I didn't give this recipe much of a chance with my misfit patchwork of ingredients LOL, I will definitely give it another go. I think I'll do a mint chocolate chip ice cream with this base next...

                      1. re: jensunnyside

                        I've been wondering if all the eggs being called for ever made the ice cream taste eggy. You're the first person I've seen comment on being able to taste the egg. Have you noticed any pattern in this? Like, does the egg tend to stand out in certain flavors, or is there a line you cross where if you use X amount of eggs, that's when it starts to taste eggy?

                        1. re: glacier206

                          Some eggy flavor can result when you cook to too high of a temp. I always use a thermometer, because it is easy. Don't cook above 175.

                          I also use the pastry cream trick of cornstarch and eggs if i want to reduce the eggs. It really depends on the flavor. Delicate flavors can taste eggy to me, but some ice creams are helped by the yolk emulsifiers.

                          1. re: glacier206

                            I find that the eggy flavor is most obvious in the more delicate flavors like vanilla. Using the custard base for chocolate ice cream is wonderful. I have making vanilla ice cream without eggs and cornstarch on my to-do list. Don't have a recipe yet...

                            I'm wondering if I have cooked the custard at too high a temp as jsaimd suggests...could be possible since I don't have a thermometer.

                            1. re: jensunnyside

                              For kicks, do you think egg nog tastes like egg, or just rich? I find egg nog to be rich rather than eggy. I bring this up because when my mom tasted the corn gelato I made, my mom said, "If you didn't tell me this was corn, I'd think it was egg nog!" :)


                              1. re: kattyeyes

                                Hmm, it's been awhile since I've had eggnog, but my memory tells me rich, not eggy : ) Mmm, eggnog ice cream sounds good, even if it is April LOL!

                                It's not that I don't like the custard base for ice cream, it's more that I want a creamier flavor, kwim? I want to taste creamy vanilla, instead of custardy vanilla.

                                1. re: jensunnyside

                                  OK, I understand. That was a good way to explain. BTW, I brought a sample to one of my friends today and she reported the following "tasting notes" (HA HA)--first, "definitely corn," then "oh, yes, eggnog!"

                              2. re: jensunnyside

                                Just google philadelphia style. it's basically cream and sugar, a bit of nilla. don't need to cook it either.

                            2. re: jensunnyside

                              plain ice cream is good too, cream and sugar, voila!