Recipes

Cool Ice Cream

Use our easy recipes and an ice cream maker to mix up several flavors. Freeze them ahead for a fun summer celebration.

Use our easy base recipe and an ice cream maker to mix up several flavors. Make a selection of flavors, freeze them ahead and then host a summer ice cream social for friends, family and neighbors.

Makes 6 1 1/2 pints

Ingredients

  • 1 ½ cups heavy whipping cream
  • 1 ½ cups whole milk
  • ⅔ cup granulated sugar
  • ⅛ tsp fine sea salt
  • 4 large egg yolks, lightly beaten
  • ¼ tsp pure vanilla extract

Directions

  1. Vanilla Ice Cream Base
  2. In a small saucepan bring whipping cream, milk, sugar and salt to a simmer over medium heat. Gently simmer for 5 to 7 minutes or until sugar is completely dissolved.
  3. Slowly whisk about 1 cup of hot cream mixture into beaten egg yolks to temper. Then gently whisk egg mixture into cream mixture in saucepan; reduce heat to medium-low. Cook, stirring constantly, until mixture reaches 170°F, or until thick enough to coat the back of a spoon. Remove saucepan from heat. Strain mixture through a fine-mesh sieve into a medium bowl. Stir in vanilla extract.
  4. Cool mixture to room temperature. Cover bowl or transfer mixture to a gallon-size resealable plastic bag. Chill in refrigerator at least 4 hours or overnight, or chill in freezer for 1 hour.
  5. Freeze chilled mixture in a 1½- to 2-quart ice cream maker according to manufacturer's directions. When mixture thickens and pulls away from side of the freezer bowl, turn off ice cream maker. If desired, transfer ice cream to an airtight, freezer-safe container; freeze to desired consistency.
  7. Birthday Cake Ice Cream
    Using a premade yellow cake, cut cake into ½-inch cubes to make 1 cup. Let cake cubes stand, uncovered, for 4 to 6 hours or until slightly dry. Prepare Vanilla Ice Cream Base, except add 2⁄₃ cup rainbow sprinkles during the last 5 minutes of churning. Transfer half of the ice cream to a freezer-safe container; scatter cake cubes on top. Spoon remaining ice cream on top; sprinkle with an additional 2 to 3 tablespoons rainbow sprinkles. Cover and freeze to desired consistency.
  9. Cherry Ice Cream
  10. Prepare Vanilla Ice Cream Base through step 2. Stir in 1 (3-ounce) package cherry-flavored gelatin, 2 tablespoons lemon juice and, if desired 8 to 10 drops red food coloring.Cool to room temperature, then chill in refrigerator or freezer as directed. Freeze chilled mixture in an ice cream maker, adding 1 cup halved frozen cherries during the last 5 minutes of churning. Transfer ice cream to freezer-safe container and freeze to desired consistency.
  12. Pistachio Ice Cream
  13. Prepare Vanilla Ice Cream Base through step 2. Stir in 1 (3-ounce) package instant pistachio-flavored pudding mix and, if desired, 3 drops green food coloring. Cool to room temperature, then chill in refrigerator or freezer as directed. Freeze chilled mixture in an ice cream maker, adding 1 cup chopped pistachios during the last 5 minutes of churning. Transfer ice cream to freezer-safe container and freeze to desired consistency.
  15. Lemon-Blueberry Ice Cream
  16. In a small saucepan combine 1 cup blueberries, ¼ cup granulated sugar, ½ cup water, 1 tablespoon lemon zest and 1 tablespoon fresh lemon juice. Heat over medium-high heat until mixture comes to a gentle boil and blueberries start to break down, stirring occasionally. In a small bowl whisk together 2 tablepoons water and 1 tablespoon cornstarch; stir into blueberry mixture and bring to a boil. Reduce heat to low and simmer for 3 minutes or until mixture has thickened. Transfer blueberry mixture to a small bowl; cover and chill. Prepare Vanilla Ice Cream Base recipe through step 2. Stir in 1 tablespoon lemon zest and 2 tablespoons fresh lemon juice. Cool to room temperature, then chill in refrigerator or freezer as directed. Freeze chilled mixture in an ice cream maker. Transfer half of the ice cream to a freezer-safe container. Spoon half of the blueberry mixture on top of ice cream and use a knife to drag through ice cream, creating a marbled look. Spoon remaining ice cream on top; add remaining blueberry mixture and drag knife through again. Cover and freeze to desired consistency.
  18. Mango Ice Cream
  19. Puree 2 cups fresh or frozen mango in a food processer; set aside. Prepare Vanilla Ice Cream Base through step 2. Stir in pureed mango and, if desired, 5 drops yellow food coloring. Cool to room temperature, then chill in refrigerator or freezer as directed. Freeze chilled mixture in an ice cream maker. Transfer ice cream to a freezer-safe container and freeze to desired consistency.
  21. Pineapple-Coconut Ice Cream
  22. Prepare Vanilla Ice Cream Base, except substitute 1 teaspoon coconut extract for the vanilla extract in step 2. Cool to room temperature, then chill in refrigerator or freezer as directed. Freeze chilled mixture in an ice cream maker, adding 1 cup of rough-chopped pineapple during the last 5 minutes of churning. Transfer ice cream to freezer-safe container and freeze to desired consistency.
  24. Double-Strawberry Ice Cream
  25. Prepare Vanilla Ice Cream Base as directed through step 2. Stir in 1 (3-ounce) package strawberry-flavored gelatin, 1 tablespoon fresh lemon juice and, if desired, 6 drops red food coloring. Cool to room temperature, then chill in refrigerator or freezer as directed. Freeze chilled mixture in an ice cream maker, adding 1 cup chopped fresh or frozen strawberries during the last 5 minutes of churning. Transfer ice cream to freezer-safe container and freeze to desired consistency.
  27. Cookies ’n’ Cream Ice Cream
  28. Prepare Vanilla Ice Cream Base as directed, except add 1 cup crushed chocolate sandwich cookies during the last 5 minutes of churning. Transfer ice cream mixture into freezer-safe container; sprinkle an additional ¼ cup crushed cookies on top. Cover and freeze to desired consistency.

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