Home Made Ice Cream: Recipes, Tips, and Delicious Variations

When it comes to making your own ice cream, the Ben and Jerry’s Ice Cream Cookbook from the late 90’s/early 2000’s is a fantastic place to start. These recipes offer a great foundation and can take you to the next level if you want to experiment with advanced equipment.

Using a Cuisinart Ice Cream Maker

To get started, a Cuisinart machine is an excellent choice. It's user-friendly and can produce terrific ice cream that rivals commercial brands. From there, you can expand your skills and equipment as you prefer.

For those willing to invest in more advanced gear, a gelato machine can elevate your homemade ice cream to new heights. Our brother found that with a reasonably priced gelato machine, we started making ice cream that is better than 99% of those found in U.S. gelaterias. Follow my advice, and you won't be disappointed!

Introductory Recipes

For those just beginning, you might want to cheat a little. Start by buying a basic vanilla ice cream, let it partially melt, and then blend in your favorite additions like jams, jellies, preserves, chocolate syrup, or nuts. Serve immediately, and impress your guests!

Experimenting at Home

Successful commercial ice cream relies on fiber to inhibit the formation of ice crystals that make the ice cream gritty. If you try to store or freeze homemade ice cream, it may separate. Therefore, it's best to experiment with smaller batches at home.

Interesting Variations

Brown Bread Ice Cream is a unique but delicious recipe that showcases the versatility of homemade ice cream. Here's how you can make it:

75g brown breadcrumbs 60g brown sugar 3 large eggs 2 tbsp Amaretto or other almond liqueur 270ml double cream 75g icing sugar Mix the breadcrumbs and brown sugar together and spread on a baking tray. Toast under the grill for about 7 minutes until dark and caramelized (check regularly). Leave to cool and then crush the caramelized crumbs into small pieces. Whisk the egg whites to stiff peaks. In a separate bowl, mix the egg yolks with the Amaretto and gently fold into the egg whites. Whisk the cream and icing sugar to stiff peaks. Gently combine with the breadcrumbs and egg mix, making sure not to knock too much air out. Freeze in a freezer-proof container for at least 6 hours or overnight.

This brown bread ice cream is amazing served as is, but you can also mix other ingredients to create variation. Here are a few ideas:

Ginger cake in place of bread with whisky or Kings Ginger liqueur. Lemon cake and Limoncello. Chocolate cake and cherry brandy (though it may taste a bit soapy).

These variations offer a range of flavors and textures that can surprise and delight your taste buds.