Easy Homemade Ice Cream
Making your own ice cream is so easy and fun, and the flavor options are endless!
Equipment
- Ice cream machine (see above for links to order)
- Medium sized bowl
- Hand whisk
Ingredients
- 2 eggs (pasteurized; see above)
- 1 cup milk
- 2 cup heavy cream
- ¾ cup *sugar (see notes below)
- 1/8 tsp salt
- add ins and flavorings (see notes below)
Instructions
- In a medium-large bowl, whisk the eggs by hand until light and fluffy (1-2 minutes)
- Whisk in the sugar a little at a time, then continue whisking until completely blended (about another minute).
- Pour in the cream and milk and whisk to blend.
- Refrigerate the cream base (for about 3 hours. Ideally, you want it to be as cold as possible before pouring it to the ice cream machine).
- Use the ice cream machine as per the manufacturer's instructions.
- Transfer to an air-tight container and freeze at least 8 hours until it sets.
Notes
Fun Flavor Options
*Depending on the flavor, you may want more or less sugar in the recipe. You can always taste the cream base before churning and adjust accordingly.- Classic Vanilla: whisk in 2 teaspoons of PURE vanilla extract into the cream base.
- Coffee: whisk in 3 tablespoons freeze-dried coffee into the cream base. Adjust sugar if necessary (if coffee is strong you may need more sugar).
- Cookies n Cream: whisk in 2 teaspoons of pure vanilla into the cream base. 2 minutes before the ice cream is finished churning, add in 1 cup of coarsely chopped Oreo cookies. You may want to use less sugar in this case.
- Pistachio: whisk in 100-150 grams (according to preference) of pure pistachio paste (100% pistachios) into the cream base. 2 minutes before the ice cream is finished churning, add in 1/2 a cup of coarsely chopped pistachios.
- Peanut Butter: whisk in 1/2 - 2/3 cup (according to preference) of smooth peanut butter (100% peanuts) into the cream base. Optional: 2 minutes before the ice cream is finished churning, add in 2/3 a cup of coarsely chopped peanut butter cups! You may want to use less sugar in this case.
- Chocolate: Melt 115 grams/4 ounces of dark chocolate in a double boiler. Gradually whisk in the milk from the recipe and heat until smooth, stirring occasionally. Remove from the heat and let cool. Pour the chocolate mixture into the cream base (remember, milk already added to the chocolate) and whisk to blend. Refrigerate until cold before transferring to ice cream maker.