Homemade Ice Cream Recipes
A fun activity that creates a lot of interest at a party or any day is making ice cream. This page contains homemade ice cream recipes
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January 5, 20128 found this helpful
I love garlic but don't have an ice cream maker, nor the courage, to give it a try myself so this one is for the ultimate garlic lover, Aric, and for other brave garlic lovers to try ;-) Gilroy is in California and states it's the 'Garlic Capital of the World'. This is the 1 quart recipe they have available at their annual Garlic Festival.
- 2 cups whole milk
- 1 clove garlic, minced
- 1 vanilla bean, split in half, and the seeds scraped out and reserved
- 1 cup heavy cream
- 1 1/2 cups granulated sugar
- 8 egg yolks
Put milk, garlic, vanilla pod and seeds in a saucepan. Bring to a boil over medium heat and remove immediately.
In mixing bowl, whisk the cream, sugar and egg yolks until combined. Whisking constantly, slowly strain the hot milk mixture into the egg and sugar mixture.
Return the mixture to the pan and stir continuously over low heat until it thickens slightly, and coats the back of a spoon, about 10-12 minutes. Do not boil!
Pour in a bowl and chill over an ice bath. Pour into ice cream machine and churn until done. Freeze until ready to serve.
By Ann from Richland, WA
As a young married woman with small children, my husband and I took our small children to an ice cream store, that no longer exists. They made the best orange pineapple ice cream anywhere. Always creamy and just the right amount of each taste. As a diabetic I have adjusted the amount of sugar.
- 1 pkg. of orange Kool-Aid.
- 1 small pkg. of sugar-free orange Jello.
- 1 large pkg. of sugar-free vanilla instant pudding
- 1 large can of evaporated milk (I use fat free)
- 1 20 oz. can of crushed pineapple, packed in it's own juice
- enough milk to fill to full line of 1 gal freezer canister (I use 1% milk)
- 1/2 cup of Splenda and add more if necessary
- Boil 1 cup water and dissolve Jello and Kool-aid, allow to cool.
- Pour evaporated milk into large bowl and add instant pudding, stirring or beating with mixer or stick blender. Add Jello and Kool-aid mix.
- Add crushed pineapple and continue to mix. Add some milk and Splenda. Stir really well. This may look like curdled milk, but this is alright. By using the stick blender, the pineapple is pulverized.
- Pour into ice cream canister and fill to full line with milk. Taste to be sure the Splenda is the correct sweetness for ice cream.
- Start ice cream freezer, adding ice and salt in at least 2 layers to the top of the canister.
- I will pour 2 to 3 cups of water over the ice and salt to make it freeze quicker. This makes the coldness lay really close to the canister.
- As soon as freezer stops, remove the paddle. Place lid back onto the canister and put plug into hole. Cover canister with more ice and a small amount of salt. Be sure water does not come above the drain hole in the bucket of the freezer. Cover with a blanket. This will keep and be frozen solid for about 3 hours.
- If you get the ice to salt ratio right, this will freeze in 20 minutes. I pour 2 to 3 cups of water over the ice and salt to make it freeze quicker.
- I like to eat it as a soft serve, so I try to eat it immediately. If I have any left, I place it in plastic containers and put it into the freezer. To eat it after placing it in the freezer, I put it into the microwave and defrost it somewhat. It is like a block of ice and will not spoon out of container if you do not.
By Marie G W. from Hardy, VA
My first memories of eating homemade freezer ice cream are on the back porch at Grandma's house. This was in the old days when the hand crank freezer was used. I was just the right size to sit on the freezer and hold it down while someone else did the cranking. It was a once in a while treat and getting to lick the dasher was a real privilege.
Now, with an electric freezer, we can enjoy homemade freezer ice cream whenever we want. Any that is leftover, I put into containers and stick it in the freezer. It does not stay there long.
- 3 cups sugar
- dash of salt
- 2 Tbsp. flour (optional)
- 3 beaten eggs
- 6 ripe peaches, finely mashed
- 3 quarts of whole milk (approximately)
- As a precaution, I wash the eggs and wipe them dry before cracking them. If you are afraid of eating raw eggs, do not use this recipe.
- Peel peaches and mash finely.
- Add one cup of the sugar to the peaches and stir.
- Mix the remaining sugar with the flour and salt.
- Beat the eggs and add sugar mixture and beat well with mixer.
- Stir peaches into egg mixture and add some milk stirring well.
- Pour into freezer container and use the remainder of the milk to fill the container to the fill line.
- Put container into ice cream freezer and freeze as directed for your freezer.
This makes a gallon plus one quart of ice cream.
By littergitter from NC
In a saucepan, melt candy and marshmallows with 1 qt. milk. Remove from heat and add evaporated milk, half and half, and whipping cream. Mix and pour into freezer-safe bowl.Read More...
Mix and pour in freezer container. Pack with salt and ice and crank.Read More...
October 25, 20070 found this helpful
In saucepan, combine sugar, water and cinnamon for syrup. Cook over low heat, stirring constantly until smooth and sugar is dissolved. Set aside.Read More...
In a small saucepan, heat milk to 175 degrees F; stir in 1 1/4 cups sugar until dissolved. Whisk a small amount into the egg yolks. Return all to the pan, whisking constantly.Read More...
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September 17, 20040 found this helpful
Do you have an excess of fresh strawberries? Clean them up and freeze them. When you have time, defrost them and make homemade strawberry ice cream using an ice cream maker. So delicious. Happy eating.
June 28, 20170 found this helpful
Enjoy this non-dairy treat with the yummy flavors of chocolate and cherries. This page contains a cherry chocolate ice cream recipe.