Posted in Homestead Kitchen
Making homemade ice cream is a treat any time of the year. You will need an ice cream maker of some sort for the following recipes. There are several options for ice cream makers available today. You can buy the type of maker that has a bowl that you put in your freezer for 24 hours and then pour your ice cream mixture into this frozen bowl, set the bowl on or in the machine and turn it on. In less than a half hour you have ice cream. I have even seen a freezer bowl and dasher made for a Kitchen Aid. There is also the traditional type of ice cream maker that requires ice and rock salt. I have used both the frozen bowl type and the traditional. My personal choice is the type that uses ice and rock salt. The capacity of this maker is one gallon and that is a much better fit for my family.
No matter what type of ice cream maker you choose, remember that you will need to let your ice cream “harden off” in the freezer for an hour or more after making and before eating. Your finished product will better resemble what you buy in the store. If you don’t do this you will have more of a soft serve type ice cream that tends to melt very quickly.
The following recipes all make approximately 2 quarts of ice cream. If your capacity is less on your machine make sure to cut the recipes in half. Also note that my recipes use cane juice crystals which is a type of organic sugar that can be found in health food stores. If you don’t have access to cane juice crystals you can substitute white sugar.
Happy ice cream making!!
Easy Vanilla Ice Cream
Crystal Miller
2 cups whipping cream or half-n-half
3 cups whole milk
1 cup cane juice crystals
2 t real vanilla
Combine all ingredients together and mix very well to help dissolve the cane juice crystals. Pour into ice cream maker and make according to manufacturers directions.
Easy Chocolate Ice Cream
Crystal Miller
3 cups whole milk
½ cup cocoa powder
1 ¼ cups cane juice crystals
2 cups whipping cream or half-n-half
Using a mixer or a blender combine milk and cocoa powder until cocoa powder is combined well with the milk. Add cane juice crystals and mix to help dissolve the crystals. Add whipping cream (or half-n-half) and stir to combine well. Pour into ice cream canister and make according to manufacturers directions. Makes about 2qts. If you have a smaller capacity ice cream maker, cut the recipe in half.
Peanut Butter Chocolate Chip Ice Cream
Crystal Miller
2 ½ cups whole milk
1 cup cane juice crystals
½ cup natural type peanut butter (the kind without added sugar and hydrogenated oils – I buy the brand Adams or Maranatha)
1 t real vanilla
1 ½ cups whipping cream or half-n-half
½ cup grain sweetened chocolate chip, chopped into small pieces
Mix milk, cane juice crystals and peanut butter very well by hand or with a mixer with a wire whip attachment. Add vanilla and whipping cream and stir to combine. Pour into ice cream canister and make according to manufacturers directions. As soon as the dasher has been removed stir in chocolate chips. Makes about 2qts.
Crystal and her husband Tobin, along with 6 of their 8 homeschooled children make their home on 18 acres in SW Washington State.
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