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

By Cathy Kidd

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

• Language: English
• Publisher: Luini Unlimited
• Release date: Jun 27, 2012
• ISBN: 9781630229634

Cathy Kidd

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!) She specializes in recipe books for your kitchen appliances and giving you what you want - the recipes! Simple, Easy and Delicious.

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How to Make Homemade Ice Cream:

Simple and Easy Ice Cream Maker Recipes

© 2012 by Cathy L. Kidd

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, 2012

Printed in the United States of America

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Introduction

This next book in my series of homemade recipe books is for your ice cream maker. Like the other books it’s 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 tuned…you never know!

In all cases, you’ll 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. It’s 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

You’ll 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 you’ll 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 doesn’t 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 Eggs

According to the FDA, there are numerous outbreaks of Salmonella infection every year linked to homemade ice cream. To ensure you aren’t 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 isn’t cooked.

Some of the recipes use a simple syrup or custard base. For easy reference here are those recipes:

Simple Syrup Base

4 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 Base

1 cup Whole milk

3/4 cup Sugar, granulated or turbinado

3 cups Heavy cream

4 Egg yolks

Heat the milk, sugar and heavy cream in a saucepan, stirring occasionally until the sugar is dissolved and the mixture