Recipes for "homemade ice cream"

Gather all ingredients.

Combine half-and-half, sugar, cream, vanilla, and salt in the freezer container of an ice cream maker.

Freeze according to the manufacturer's instructions, about 20 minutes.

Transfer to an airtight container and freeze until firm, about 4 hours.

Enjoy!

Gather all ingredients.

Whisk together eggs and sugar in a large bowl until frothy.

Whisk in butter, milk, and vanilla. Gradually whisk in flour and salt until smooth. The batter should be thin; you can stir in more milk if needed.

Heat a small skillet or griddle over medium heat. Brush the pan lightly with oil. Pour about 1/4 cup of batter onto the skillet and turn to spread out the batter into a thin circle. When the underside is golden brown, flip over and cook until golden on the other side. Remove from the pan and form into a cone while it's hot, squeezing the end to seal.

Place on a wire rack to cool and harden completely. Repeat with the remaining batter.

Into a heavy saucepan put the 1 cup of milk, 1 cup of the cream and the chai spices - star anise, cloves, allspice, cinnamon sticks, white peppercorns, and cardamom pods, and a pinch of salt.

Heat the mixture until steamy (not boiling) and hot to the touch. Lower the heat to warm, cover, and let stand for 1 hour.

Reheat the mixture until steamy hot again (again not boiling), add the black tea leaves, remove from the heat, stir in the tea and let steep for 15 minutes. Use a fine mesh strainer to strain out the tea and spices, pouring the infused milk cream mixture into a separate bowl.

Return the milk cream mixture back to the heavy bottomed saucepan. Add the sugar to the milk cream mixture and heat, stirring, until the sugar is fully dissolved.

While the tea is infusing in the previous step, prepare the remaining 1 cup of cream over an ice bath. Pour the cream into a medium size metal bowl, set in ice water (with lots of ice) over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.

Whisk the egg yolks in a medium sized bowl. Slowly pour the heated milk cream mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm mixture, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.

Return the saucepan to the stove, stirring the mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.

The minute this happens the mixture should be removed from heat immediately, and poured through the sieve over the ice bath to stop the cooking in the next step.

If the custard base doesn't coat the back of the spoon, it's not ready.

The custard base coats the back of the spoon.

Stir it into the cold cream to stop the cooking.

Once initially chilled in the ice bath, chill the mixture thoroughly in the refrigerator (at least a couple of hours).

Churn the mixture in your ice cream maker according to the manufacturer's instructions.

Store in an airtight container in your freezer for several hours before eating. Note that the ice cream will be quite soft coming out of the ice cream maker. It will continue harden in your freezer. If stored for more than a day, you may need to let it sit for a few minutes to soften before attempting to scoop it.

Gather all ingredients.

Combine sweetened condensed milk, evaporated milk, whole milk, peanut butter, sugar, and vanilla extract in an ice cream maker; stir until sugar dissolves.

Freeze according to manufacturer's directions until it reaches soft-serve consistency, about 30 minutes, adding peanut butter cups halfway through freezing cycle.

Transfer ice cream to a one- or two-quart lidded plastic airtight container; cover surface with plastic wrap and seal. For best results, ice cream should firm in the freezer for at least 2 hours or overnight.

Place the cinnamon in a small, dry skillet, over low heat. Keep the skillet moving just until the cinnamon becomes fragrant, just about a minute at the most. Remove from heat (note that too long in the pan will burn the cinnamon).

In a medium saucepan over medium heat, heat the milk, sugar, cinnamon, and 1 cup of cream, whisking to incorporate the cinnamon into the liquid.

While the milk mixture warms, set a bowl over another bowl filled with ice. Place the remaining cup of cream into the now-chilled bowl and set a mesh strainer on top.

In a separate bowl, whisk together the egg yolks. Slowly, pour the warm milk mixture into the egg yolks, whisking constantly to keep the eggs from cooking. Pour the mixture back into the saucepan.

Stir the mixture constantly over medium heat with a wooden spoon or heat-proof spatula, scraping the bottom as you stir. Stir until the custard thickens and coats the back of a spoon. When you run your finger through the custard across the back of the spoon, the custard should not run.

Stir until combined and cooled over the ice bath.

Process the ice cream mixture according to the manufacturer's instructions.

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