Nearly everyone I know these days has an ice cream maker but no one knows any ice cream recipes! These brilliant devices tend to come without a recipe booklet, why is that? Of all the machines available on the market, an ice cream maker needs a recipe book! Not even the most accomplished cook knows an ice cream recipe by heart. With this in mind, I have searched the internet for the best ice cream maker recipes, some are favourites and very common, and some are a little more adventurous. Try these out for size and also take a look at our article – Five Best Ice Cream Makers if you still have not bought one.
Vanilla Ice Cream
– 1 vanilla pod
– 300 ml single cream
– 4 egg yolks, beaten
– vanilla sugar, to taste
– 300 ml double cream
– 1 teaspoon of vanilla essence
1. Cut along the length of the vanilla pod with the tip of a knife. Insert a teaspoon and firmly pull it along the length of the pod, scraping out the seeds.
2. Put the seeds in a saucepan with the single cream. Bring just to boiling point, then remove from the heat and leave to infuse for 10-15 minutes.
3. Pour the mixture on to the egg yolks, whisk well to blend then return to the pan.
4. Whisk over low heat until the mixture thickens perceptibly and coats a spoon. Do not try and hurry this by turning up the heat – the mixture will curdle. Sweeten to taste with vanilla sugar and leave to cool.
5. Whisk the double cream until stiff. Gently fold in the vanilla mixture, mixing thoroughly.
Freeze in an ice cream maker following the manufacturer’s instructions.
Strawberry Ice Cream
– 3 egg yolks (beaten)
– 1/2 pint (250ml) milk
– 1/2 pint (250ml) double/heavy cream
– 4 oz (100g) sugar
– 2 cups of strawberries
– 1 teaspoon of vanilla essence
1. Take the strawberries and mash them in with half the sugar (ie. 2oz or 50g) in a bowl. Place in the refrigerator whilst making the rest of the recipe.
2. In a separate saucepan, mix the egg yolks with the milk, salt and the remaining sugar. Place over a medium heat just to boiling point (stirring all the time).
3. Transfer the mixture into a chilled bowl to cool. When cool place in the refrigerator for up to 3 hours, remembering to stir the mixture from time to time. When cool, stir into the mixture the cream and vanilla essence and then blend in the strawberry/sugar mixture.
4. Transfer the complete mixture into an ice cream maker and follow the manufacturer’s instructions.
Beetroot Ice Cream
– 4 large beetroot (peeled)
– 450 ml milk
– 900 ml double cream
– 1 vanilla pod, split lengthways, seeds scraped
– 200 g caster sugar
– 12 egg yolks
1. In a saucepan, boil the beetroot until tender, then drain. When the beetroot has cooled, purée it in a blender or food processor. Measure out 220g of purée to use in the ice cream.
2. Place the milk and cream in a large saucepan and heat gently, adding the vanilla pod and seeds. Bring the mixture to scalding point, then remove from the heat and pass the mixture through a sieve.
3. Meanwhile, whisk the sugar and egg yolks together until the sugar has dissolved and the mixture is smooth. Steadily pour the hot flavoured cream onto the yolks, whisking continuously. Remove from the heat and leave to cool.
4. Stir the beetroot purée into the custard and churn in an ice cream maker following the manufacturer’s instructions.
5. Soften the ice cream in the fridge 30-45 minutes before serving.
Rich Chocolate Ice Cream
– 2 egg yolks
– 50g caster sugar
– 250ml milk
– 150ml double cream
– 100g plain chocolate
1.As with the vanilla recipe, use the yolks, castor sugar, milk and double cream to make a custard.
2. While the custard is still warm, warm up the chocolate in a bowl over simmering hot water and add to the custard, stirring until melted.
3. Once cool, add the double cream, chill in fridge before churning in your ice cream maker.
Marshmallow Ice Cream
– 350ml milk – 250ml whipping cream
– 150g marshmallows
– 4 egg yolks
– 55g caster sugar
1.Heat the milk, cream and marshmallows in a large pan, do not boil. Stir until the marshmallows have melted. remove from heat.
2. Beat eggs and caster sugar and add the hot marshmallow mix.
3. Return to the hob and warm till thickened [mix coats the back of a spoon].
4. Leave to cool before chilling in the fridge.
5. Finish by churning in your ice cream maker.