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Ice Cream Recipes

Making your own ice cream can be fun and the options are endless. Three of my favorite home made ice creams are Buttermilk Plum, Strawberry Basil, and Banana Coconut.

  1. Buttermilk Plum Ice Cream
    • Ingredients
      • 2 cups half-and-half
      • 1 cup buttermilk
      • 1 cup heavy cream
      • 6 large egg yolks
      • 1 ⅓ cups plus 3 Tbsp. sugar, divided
      • 2 cups peeled, chopped black plums (such as 'Methley')
      • 1 tablespoon light corn syrup
      • ⅛ teaspoon table salt
      • 2 teaspoons fresh lemon juice
    • Preparation
      1. Whisk together first 4 ingredients and 1 ⅓ cups sugar in a medium saucepan. Cook over medium-low heat, whisking often, 10 to 12 minutes or until mixture just begins to boil. Pour mixture into a medium-size metal bowl. Fill a large bowl halfway with ice water. Place bowl containing custard mixture in ice water, and cool completely (about 30 minutes), whisking occasionally. Cover and chill custard mixture 2 hours.
      2. Meanwhile, stir together plums, corn syrup, salt, and remaining 3 Tbsp. sugar in a small saucepan, and cook over medium heat, stirring occasionally, 12 minutes or until plums are very tender. Remove from heat; let stand 15 minutes. Stir in lemon juice. Cover and chill plum mixture 2 hours.
      3. Pour custard mixture into freezer container of a 2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.) Transfer ice cream to a freezer-safe bowl or pan, and freeze 1 hour. Meanwhile, freeze plum mixture 30 minutes. Dollop frozen plum mixture over frozen ice cream, and gently swirl.
  2. Strawberry Basil Ice Cream
    • Ingredients
      • 1 (14-oz.) can sweetened condensed milk
      • 1 (5-oz.) can evaporated milk
      • 1 ½ cups whole milk
      • 2 tablespoons sugar
      • ⅛ teaspoon table salt
      • 1 (16-oz.) container fresh strawberries, coarsely chopped
      • 2 tablespoons chopped fresh basil
      • 2 tablespoons fresh lemon juice
    • Preparation
      1. Whisk together first 6 ingredients; cover and chill 2 hours.
      2. Meanwhile, pulse strawberries, basil, and lemon juice in a food processor 5 or 6 times or until finely chopped. Stir strawberry mixture into chilled milk mixture.
      3. Pour milk mixture into freezer container of a 1-qt. electric ice-cream maker, and freeze according to manufacturer's instructions.
      4. Remove container with ice cream from ice-cream maker, and freeze 30 minutes.
      5. Transfer mixture to an airtight container or a loaf pan covered tightly with aluminum foil; freeze 3 to 4 hours or until firm.
  3. Banana Coconut Ice Cream
    • Ingredients
      • 2 cups sweetened flaked coconut
      • 1 cup sugar
      • 6 egg yolks
      • 4 cups milk
      • 2 cups half-and-half
      • 1 (15-ounce) can cream of coconut
      • 2 teaspoons vanilla extract
      • 3 ripe bananas, mashed
      • Garnish: toasted sweetened flaked coconut
    • Preparation
      1. Bake coconut in a shallow pan at 350° F, stirring occasionally, 10 minutes or until toasted.
      2. Whisk together sugar, egg yolks, and milk in a heavy saucepan over medium heat; cook, whisking constantly, 20 minutes or until mixture thickens and will coat a spoon (do not boil).
      3. Remove from heat; whisk in toasted coconut, half-and-half, cream of coconut, and vanilla. Fold in banana. Cover and chill 3 hours.
      4. Pour mixture into freezer container of a 1-gallon hand-turned or electric ice-cream freezer. Freeze according to manufacturer's instructions.
      5. Pack freezer with additional ice and rock salt, and let stand 1 hour before serving. Garnish, if desired.