Share Your Homemade Ice Cream Recipes

[Phog Allen]

Hey lads. As the recent recipient of a Doniver countertop ice cream freezers I was wondering if you would be interested in sharing some recipes? Or maybe some tips for this type of maker. I tried some drained Greek yoghurt with sugar and strawberry puree but it just wouldn't freeze it. I finally froze it in a separate container in the upright freezer. It wasn't that good.

Today I have cooked a custard of cream, half and half, whole milk, sugar and eggs. I heated it on the hob till it was just thickened and quickly transferred it to a cooling container. After it cooled quite a lot I added about a half cup of strawberry puree and about a half cup of chopped strawberries. As soon it is chilled I am going yo chuck it in the Doniver and give it a go. This is a slightly modified version of the French vanilla recipe included with the Doniver so we will see. Any pointers appreciated.

Cheers, Todd

[Hirsute]

My wife and I love the recipes from this book. Can't go wrong w/ homemade Cherry Garcia!

[2005xfr]

This one works good for me...

1	Cup		Whole Milk
3/4	Cup		Granulated Sugar
1	Pinch		Salt
2	Cups		Heavy Cream
1	Tbs		Banana Extract
1/2	Big Bar		Hershey's Special Dark Chocolate Bar
3/4	Cup		Walnuts

In a medium bowl, use a hand mixer on low speed or whisk tocombine the milk, sugar and salt until the sugar is dissolved. Stir in theheavy cream and banana extract. Cover and refrigerate 1 to 2 hours, or overnight.

Turn on the ice cream maker and pour the mixture into the mixingbowl and let mix thichken.

While the ice cream is thickening…
Put the ½ Special Dark Chocolate in a plastic bag and poundto make chocolate chunks.
Chop walnuts to taste.

After the ice cream is thickened mix in the chocolate andwalnuts.
Place the ice cream in the freezer to “season”.

[JoshuaNY]

I love homemade ice cream. I have been making it for a few months now. I havent branched past chocolate since it is my favorite.

I have tried at least 6 different chocolate ice cream recipes, this is my favorite. I did not care for the custard based ones. I make a very basic chocolate ice cream, but it is delicious. And I like to add different toppings when it is churning. Chocolate chips, brownie pieces, oreas and pretzles to name a few.

• 2 cups half-and-half
• 1 cup whipping cream
• 1 cup sugar
• 4 oz Unsweetened Cocoa Powder
• 1 tsp Vanilla Extract

Whisk together everything but the vanila in a saucepan and heat over medium heat until it reaches 170 degrees, stirring occasionaly.
Transfer to container and cool, chill in fridge overnight.


I think one of the keys to good ice cream is allowing it to "age" in the fridge for a day. Really lets the flavors come together. Plus you get smaller ice crystals and a smoother mouthfeel when you churn something that is already cold.

[ChefJohnBoy-ardee]

1 14 oz can sweetened condensed milk
2 cups heavy whipping cream
2 oz bittersweet chocolate
1/2 cup water
vanilla extract (hazelnut is good too!!!)

melt the chocolate and mix with the sweetened condensed milk. add the water, cream and vanilla extract. combine with a whisk or use a blender. mix it well and chill and make according to your ice cream manufactures directions.

i think that is right. i reduced it down from a 2 gallon batch.

[Alacrity59]

My mother's family swore that hand cranked is the best . . . because a little salt always seemed to leak into the batch. I've hand cranked a few batches myself and figure it is the anticipation and effort that makes it taste better.

[Indigo3]

I made this salted caramel ice cream recipe the other day, mainly because it was first in my goggle search. Super rich & spectacular ( add a topping of crushed salted peanuts for texture)

http://www.epicurious.com/recipes/fo...e-Cream-354517