OOOH looks so creamy. I love just anything made with Sweetened Condensed Milk.

Ann

This makes the best coffee ice cream! It's a little bit of work up front but is definitely worth the effort. I add Kahlua and usually increase the vanilla to 1 tsp.

3/4 Cup sugar
3 large egg yolks
2 tsp all purpose flour
1/4 tsp salt
1 1/2 cups milk
3/4 cup whole coffee beans
1 cup heavy cream
1/2 tsp vanilla extract
Kahlua (optional), to taste

Combine the milk and coffee beans in a heavy saucepan. Bring to boil over medium heat. Set aside and keep warm for 20 minutes.

In a medium bowl beat the sugar into the egg yolks until they are thickened and pale yellow. Add flour and salt.

Remove the beans from the milk (use slotted spoon or strainer). Slowly beat the warm milk into the eggs and sugar.

Pour back into the saucepan and place over low heat. Stir constantly until custard thickens slightly. Do not let the mixture boil.

Remove from heat and pour mixture through strainer into a large bowl. Allow to cool to room temperature. Stir in heavy cream and vanilla. Add Kahlua if desired.

Refrigerate until cold or overnight.

Freeze in an ice cream machine according to machine instructions. Can be eaten right away or for firmer ice cream allow to ripen in the freezer for at least 2 hours.

Here is my favorite chocolate ice cream recipe:

Chocolate Ice Cream
3/4 cup sugar
1 cup milk
1/4 teaspoon salt
2 tablespoons unsweetened cocoa powder
3 egg yolks, lightly beaten
2 ounces semisweet chocolate, chopped
2 cups heavy cream
1 teaspoon vanilla extract (or 2 tbsp Frangelico)

Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
When chocolate mixture has completely cooled, stir in the cream, and vanilla (or your favorite liqueur). Pour into an ice cream maker, and freeze according to manufacturer's directions.

I have a strawberry recipe that I like as well, but I don't have it here. I'll try to post it later, but I don't think strawberries are in season yet anyway.

Lars

Here is the strawberry ice cream recipe, a bit premature:

Cuisinart Strawberry Ice Cream

3 cups fresh ripe strawberries, stemmed and sliced
4 tablespoons freshly squeezed lemon juice
1-1/2 cups sugar, divided
1-1/4 cups whole milk
2-3/4 cups heavy cream
1-1/2 teaspoons pure vanilla extract

In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or puree half the berries.
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

This is by far my favorite strawberry ice cream recipe, but you might be able to adapt it to frozen strawberries. I haven't tried that yet.

Lars

Thank you Ann! I love using the SCM. It's a nice, creamy base.

Cspittell, your coffee ice cream sounds wonderful. I am definitely going to try it this summer. Mocha ice cream is one of my favorites but I usually take the easy way and use instant espresso for the coffee flavor.

Lars, that strawberry ice cream recipe is the BEST! I've made it a a few times and it is perfect. I tried one not long ago from the NYT called winter strawberry gelato and it was terrible. I think I ended up throwing half of it away. Definitely going to be making this one again soon.

Tracey

Lars, thanks for that recipe, it'll be strawberry season here in just a couple of weeks and I haven't found one that tastes even remotely like strawberries yet. Yours looks yummy.

Tracey, could you post your SCM recipe? It sounds perfect for The Princess and Bruvver to make.

Annie

I remember seeing a recipe last year for ice cream that you didn't need to use an ice cream freezer to make. Can anyone tell me if I'm imagining this or not.

Karen

Oh yes Karen, that 5 Minute Berry Blast. I almost forgot about that. You can use most any frozen fruit. We made it quite a bit last year.

I'm not sure who posted it first but I see at the bottom it mentions Shaun adding vodka. Smiles.

Three Ingredient Five Minute Berry Blast Ice Cream
one 10-oz pkg frozed sliced mixed berries
1/2 C sugar
2/3 C heavy cream
2 Tbsp vodka (optional) � prevents ice crystals and makes it creamier
Put a bit of cream in a food processor or blender. I used a food processor just because it's easier to clean than my blender.
Add the froz berries and sugar and process until roughly chopped.
With the processor or blender running, add the heavy cream until fully incorporated. Done!
Put it in the fridge overnight--or sit and eat it right then and there!
As Shaun mentioned, you can always add vodka

To your best rich vanilla recipe, when just near done churning add chopped dark chocolate and then a stream of orange marmalade just heated enough to pour in a stream, but don't mix too much after, just enough to streak thru the ice cream. I was also thinking that the orange marmalade would be nice if added to the ice cream with some chopped up Mounds Bars, probably use the small bite-sized ones to get a better chocolate/coconut ratio for the ice cream.

Wow, that's a great looking picture of my favorite dessert, ICE CREAM!

We've had some really good ice cream recipes with photos posted on this forum!!

I'm pretty sure I posted the recipe for the Three Ingredient Five Minute Berry Blast Ice Cream. The vodka "doesn't count" or you could change the name to Four Ingredient Five Minute Berry Blast.

Here's the photo:

Lars recipe is what I use as a basic recipe for most of the fruits and flavor ice creams. Just substitute the desire fruits.

This thread reminds me to make some durian ice cream for a non-asian friend. Durian is a fruit that either you love or hate, mostly hated due to its unfriendly scent. Yet, this friend just loves it.

I love the recipes...keep them coming!

Here's the SCM version I used. To be honest, the vanilla is a bit sweet which is not a problem for us but add in another cup of milk or cream or a combination if you like it a little less sweet.

Vanilla Ice Cream

1 c cream
1 c milk
1 can Sweetened Condensed milk
2 t vanilla

Combine all ingredients then freeze in an ice cream maker.

Chocolate Ice Cream

1 can sweetened condensed milk
1/3 cup cocoa powder
2 c cream
1 c milk
1 T vanilla extract

Combine the SCM and the cocoa then add in the other ingredients. Freeze in an ice cream maker.

Lemon Ice Cream (warning: a bit tart)

1 can Sweetened Condensed milk
1 c cream
1 c milk
1 T lemon zest
2/3 c lemon juice
1/8 t salt

Combine all ingredients then freeze in an ice cream maker.

Coconut, Thanks for finding the recipe. And thanks sooz if this is the recipe you posted. I'll make some for our party this weekend. The kids will love it. I don't have an ice cream freezer so this is perfect.

Karen

cspittell, I know the recipe says use Kahlua to taste, but would like to know how much you add, please

Oh yum! I love homemade ice cream. I'll be trying the recipe with the SCM for sure Tracey! Here is good one that Lori posted a couple of years ago. I love cookie dough and cake batter so this was a perfect treat for me.

Posted by lorijean44 (My Page) on Sun, Jul 19, 09 at 22:35

I've been on jag making ice cream and sorbet lately. My most recent experiment was with Birthday Cake Ice Cream with crushed malted milk balls mixed in. It's my favorite flavor at Marble Slab Creamery.

Birthday Cake Ice Cream Recipe
Philadelphia Style

Prep Time: 12 minutes
Chill Time: at least 2 hours
Ice Cream Maker Time: Approximately 20-25 minutes
Makes: 1 1/2 quarts
Servings: Ten 1/2 cup servings

1 1/2 cups milk
1/2 cup granulated sugar
2/3 cup cake mix
1 1/2 cups heavy whipping cream
1 tsp vanilla extract
1/3 to 1/2 cup add-ins

In a saucepan over medium low heat, combine milk, sugar, and cake mix. Stir constantly until mixture starts to bubble. Remove from heat and cool completely in refrigerator (about 2 hours). Stir in cream and vanilla. Pour into ice cream maker. Mix approximately 15-20 minutes or according to manufacturer's instructions. Pour in add-ins. Mix in ice cream maker for 5 more minutes. Scoop it out and enjoy!

Source: serving-ice-cream.com

Note: Lori used yellow cake mix.

Keep posting those recipes everyone!

David

Oh my God! You people are killing me. I've almost made up my mind, until I saw this thread, to take all sugar out of my diet and I just cannot use any artificial sweeteners, they all taste like lead to me.. I am so WEAK!

Walnutcreek - I didn't measure the Kahlua but it was around 1/4 cup. I started with 2 tbsp and added more until I liked the result. I wanted to boost the flavor without adding an alcohol taste to the ice cream.

The ice cream is delicious without the Kahlua, it just adds that little extra "something".

Thank you so much, cspittell. That helps me with a starting point - I love Kahlua.

That Cookies & Cream looks good, as does the Birthday Cake Ice Cream! I really like your orange marmalade and chocolate idea, too, Helene!

Here are a couple of my favorites. Both from the B&J ice cream book.

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Cherry Garcia Ice Cream
From Ben & Jerry�s Ice Cream & Dessert Book

1/4 c shaved plain chocolate (recommended Hershey's Special Dark candy bars)
1/4 c fresh Bing Cherries, halved & pitted
2 large eggs
3/4 c sugar
2 c heavy cream
1 c milk

Place shaved chocolate flakes and cherries in separate bowls. Cover and refrigerate.
Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.
Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions.
After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and the cherries, continue freezing until ice cream is ready.
Makes grateful 1 quart.

Orange Cream Dream
From Ben & Jerry�s Ice Cream Book

Cream Base:
2 large eggs
3/4 c sugar
2 c heavy cream
1 c milk

Whisk eggs in a mixing bowl until light and fluffy. Whisk in the sugar, a little at a time then continue to whisk until completely blended. Pour in the cream and milk and whisk to blend.

1/3 cup frozen orange juice concentrate, thawed
2 tsp vanilla extract

Add to the cream base and process in ice cream maker according to manufacturer's instructions.

Linda

This Coconut Ice Cream/Gelato recipe is one of the best I've tried.

Coconut Ice Cream (if made with cream)
Coconut Gelato (if made with milk)

1 cup milk
1 - 15 oz. can cream of coconut (*Also known as Coco Lopez)
1 1/2 cups heavy cream or additional milk
1 1/2 cups sweetened flaked coconut

Toast the coconut in the oven and let cool. Put the coconut in the food processor and pulse until finely chopped.

Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and toasted coconut. Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.

*Be sure to use thick, sweet cream of coconut, also known as Coco Lopez, which is found in most grocery stores in the section for drink mixers.