How to Make Homemade Ice Cream: Simple and Easy Ice Cream Maker Recipes

  • Published on

  • View

  • Download

Embed Size (px)


Next in her series of homemade recipe books is this one for your ice cream maker. Cathy has brought together a collection of 143 simple, easy and unique recipes for delicious ice cream, sorbets, sherbet and frozen yogurt. There are even some non-dairy and sugar-free recipes plus a bonus recipe for your dog. As in her other books, she gives you what you want the recipes! Give some of these a try: English Toffee with Butter Brickle, Mocha Mousse, Butterscotch Pudding, Chocolate Chip Cookie Dough and Cinnamon (pictured on the cover). Yum! Youll find some really different ones too like Guinness Stout, Hot Cayenne, and Lemon Dill Mustard. That is if youre adventurous enough!


How to MakeHomemade Ice Cream:Simple and Easy Ice Cream Maker RecipesCathy L. Kidd 2012 by Cathy L. KiddISBN-13: 978-1478111085

ISBN-10: 1478111089

All Rights Reserved. No part of this publication may be reproduced in any form or by any means, including scanning, photocopying, or otherwise without prior written permission of the copyright holder.First Printing, 2012Printed in the United States of AmericaTable of Contents


Simple Syrup Base

Custard Ice Cream Base

Basic Vanilla

The Recipes

Ice Cream


Apple and Walnut


Banana (Version 1)

Banana (Version 2)

Banana Peanut Butter

Banana Walnut

Blueberry (Version 1)

Blueberry (Version 2)

Brown Sugar Pecan

Butter Brickle

Butter Pecan (Version 1)

Butter Pecan (Version 2)

Butterscotch Pudding

Caramel (Version 1)

Caramel (Version 2)

Caramel Almond


Cherry Strawberry


Chocolate (Version 1)

Chocolate (Version 2)

Chocolate (Version 3)

Chocolate (Version 4)

Chocolate with Almond Butter

Chocolate with Banana

Chocolate Chip Cookie Dough

Chocolate and Flavored Coffee

Chocolate with Macadamia Nuts

Chocolate with Marshmallow

Chocolate Mint Chip

Chocolate with Peanut Butter

Chocolate Peanut Butter Chip

Cinnamon (Version 1)

Cinnamon (Version 2)

Cinnamon (Version 3)


Coffee (Version 1)

Coffee (Version 2)

Creamy Fudge

Dill Pickle

Double Chocolate

Egg Nog

English Toffee with Butter Brickle

French Vanilla

Fresh Peach

Fresh Strawberry

Fruit Tofu




Guinness Stout


Honey Apple Cinnamon Raisin Walnut

Hot Cayenne

Italian Banana

Lemon (Version 1)

Lemon (Version 2)

Lemon Dill Mustard



Maple and Blueberry

Maple Walnut Ice Cream

Marshmallow Vanilla

Mint Chocolate Chip

Mocha Mousse

Oatmeal with Honey



Peach (Version 1)

Peach (Version 2)

Peanut Butter

Peanut Butter Chocolate Chip


Pineapple Cherry



Praline Swirl

Pumpkin (Version 1)

Pumpkin (Version 2)

Raspberry (Version 1)

Raspberry (Version 2)


Rum Raisin

Strawberry (Version 1)

Strawberry (Version 2)

Strawberry (Version 3)

Sweet Banana Pepper

Vanilla (Version 1)

Vanilla (Version 2)

Vanilla (Version 3)

Vanilla (Version 4)

Vanilla (Version 5)

Vanilla Ginger Pecan

White Chocolate

Non-Dairy Ice Cream

Banana Coconut

Chocolate Mint

Cinnamon Raisin




Sugar-Free Ice Cream



Strawberry Pineapple





Pina Colada

Vanilla Lemon-Lime









Fruit Juice




Mandarin Orange









Tomato & Basil


Frozen Yogurt


Fresh Strawberry





Bonus Recipes

Waffle Cones

Frozen Yogurt for Your Dog

About the Author


This next book in my series of homemade recipe books is for your ice cream maker. Like the other books its focused on giving you easy and unique recipes, this time for delicious ice cream, sorbets, sherbet and frozen yogurt. There are even some non-dairy and sugar-free recipes.There are many different types of ice cream makers that you can get at a variety of places. They range in price from about $30 to several hundred dollars. You can find old fashioned hand crank styles as well as electric versions that do all the work for you. And you can even find unusual ones like the Play and Freeze Ice Cream Maker. This is a cool colored ball that you fill with ice, rock salt and ice cream ingredients. Then you make a game of tossing it around to actually make the ice cream! What will they come with next?!?!?!? Stay tunedyou never know!In all cases, youll want to follow the basic instructions that come with your ice cream maker for adding the ingredients and determining how long they will take to freeze. Its also always a good idea to read any special tips they give you for the particular machine you have and watch it while you make it.A Word about Creams

Youll find different types of cream referred to in these recipes. Cream is defined by the amount of milk fat it contains. The ones with higher milk fat (whipping and heavy whipping) give you a richer and creamier ice cream. You can substitute lower fat creams to reduce the calorie content, but be aware the texture and taste will differ.

Most of the recipes call for half & half and light or table cream. Light and table cream are basically the same thing. Again, you can substitute lower fat milk if you are concerned about calories. You can try a batch to see what results you get.Another thing youll find in some of these recipes is the direction to scald the cream and/or milk. For those of you who are unsure, this just basically means to heat it to nearly a boil, but not a full boil. You want to do it in a thick bottomed saucepan or a double boiler, stirring frequently so it doesnt get a skin on the top or stick to the bottom of the pan. Some of the other recipes just tell you to heat the milk/cream to nearly boiling which is essentially the same thing. The purpose is to allow other ingredients like butter or sugar to mix more easily. One tip to keep your milk/cream from getting scorched rather than scalded is to rinse the saucepan with cold water before you heat it.

A Word about EggsAccording to the FDA, there are numerous outbreaks of Salmonella infection every year linked to homemade ice cream. To ensure you arent one of the statistics, there are a couple things you can do. First, you should be safe in the recipes that call for the mixture to be cooked after the eggs are added. Just be sure the mixture is cooked completely according to the directions. Second, you can substitute a pasteurized egg product like Egg Beaters for the raw eggs. This is the best way to be totally sure especially for those recipes where the mixture isnt cooked.

Some of the recipes use a simple syrup or custard base. For easy reference here are those recipes:Simple Syrup Base4 cups Sugar

4 cups Water

Simmer the water and sugar in a saucepan until the sugar is completely dissolved. Cool to room temperature, and then refrigerate until needed. Makes about 1 quart.Custard Ice Cream Base1 cup Whole milk

3/4 cup Sugar, granulated or turbinado3 cups Heavy cream4 Egg yolks

Heat the milk, sugar and heavy cream in a saucepan, stirring occasionally until the sugar is dissolved and the mixture is hot but not boiling. Whisk the egg yolks in a bowl. Still whisking, slowly add about 1 cup of the hot mixture. When smooth, slowly pour it into the rest of the liquid in the saucepan, whisking constantly. Cook over medium heat, stirring constantly, until it thickens slightly, enough to coat the back of a spoon, about 8 minutes. Be sure to not let the mixture boil at any point or it will curdle. Strain the mixture into a clean bowl and use as directed in the recipes that call for it. Makes about 1 quart.

Note: This base will keep for 3-4 days in the refrigerator in a tightly covered jar so it wont pick up flavors from other foods. Some of the recipes use the Basic Vanilla recipe as a base. Here is the Basic Vanilla recipe for your convenience. You can also serve it as is if you want to keep it simple.Basic Vanilla


1 canSweetened condensed milk1/4 cupSugar, granulated

1/4 cupBrown sugar

1 pintHeavy whipping cream

1 pintHalf & half1/4 teaspoonSalt

2 1/2 teaspoonsVanilla extract

In a large mixing bowl whisk the eggs and condensed milk until thoroughly mixed. Add both sugars and mix thoroughly.

Add the cream, half & half, salt and vanilla. Let the mixture chill and age in the refrigerator for at least four hours.

Pour into the freezer container. Freeze according to manufacturers instructions.

Now, youre ready to go. On to the recipes!

The Recipes

Ice Cream

Almond1/4 cup Almonds, blanched2 cups Milk

2/3 cup Heavy cream

3 Egg yolks

1/2 cup Sugar

Grind the almonds to a powder. Add the milk and heavy cream, and mix completely. In a saucepan, bring the almond mixture to a boil. Remove from heat.In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the almond mixture and mix well. Return the mixture to the saucepan and heat over medium low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Do not let it boil again.

Strain the mixture into a clean bowl and refrigerate until cold. Pour into the freezer container. Freeze according to manufacturers instructions.Apple and Walnut2 Apples, cored, peeled, chopped

3/4 cup Sugar

2 cups Whipping cream

1/2 teaspoon Cinnamon

1 cup Milk

3 Egg yolks

1/4 cup Walnuts, choppedSteam the apples until soft. Pure with 1/4 cup of sugar, 1 cup of cream and the cinnamon. Beat the egg yolks and the remaining 1/2 cup of sugar until combined. In a saucepan heat the milk and remaining cup of cream just short of boiling. Stir into the yolk mixture. Add the apple Pure. Refrigerate until cold. Pour into the freezer container. Freeze according to manufacturers instructions.

Add the walnuts in the last few minutes.

Apricot2 (16 oz.) cans Apricots packed in heavy syrup, drained, liquid discarded

3/4 cup Simple syrup

2 tablespoons Fresh lemon juice

1 cup Heavy cream

Pure the apricots in a food processor. Add the syrup, lemon juice and cream. Pour into the freezer container. Freeze according to manufacturers instructions.

The full book is available at the following places:

Paperback eStoreAmazon Kindle StoreBarnes and Noble for the NookThe Lulu Marketplace About the Author

Cathy L. Kidd is a craftsperson at heart. For as long as she can remember she has been creating things with her hands. She has done crochet (taught to her by her Aunt Carol), stained glass (learned by taking a class), candlemaking (learned from an ebook) and cooking (learned initially from Betty Crocker!)

Her homemade recipe books include Homemade Bread Recipes A Simple and Easy Bread Machine Cookbook, How to Make Homemade Bread Simple and Easy Bread Making Tips and Recipes and Homemade Soup Recipes: Simple and Easy Slow Cooker Recipes.

For this book she pulled out her ice cream maker to see what she could create. With hot summer days already here (its 90 degrees at publishing time!), these treats are appreciated! For more recipes visit: about the picture: Cathy lives with two wonderful dogs, hence the glass. The ice cream pictured is the Pina Colada recipe which is not the best for sharing with your dog. Try the Frozen Yogurt for Your Dog in the Bonus Recipes instead.


View more >