Home Made Ice Cream Recipes

As a follow-up to When Ice Cream Isn't, I thought it might be useful to give you a couple of recipes for ice-cream you can make yourself, using only natural ingredients. As ice-cream is traditionally sweet, the recipes include sugar (I'm not a fan of artificial sweeteners) but I've also included versions that substitute honey.

So here are two traditional favorite ice-creams, chocolate and strawberry.

Rich Chocolate Ice Cream

Decadent chocolate ice cream with a deep, velvety flavor.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 teaspoon pure vanilla extract
• Pinch of salt

Instructions

1. Combine Ingredients: In a medium saucepan, whisk together the sugar, cocoa powder, and salt. Gradually add the milk, whisking until smooth.
2. Heat the Mixture: Place the saucepan over medium heat and stir constantly until the mixture is hot but not boiling. Remove from heat.
3. Add Cream and Vanilla: Stir in the heavy cream and vanilla extract. Let the mixture cool to room temperature.
4. Chill: Cover and refrigerate the mixture for at least 2 hours or overnight.
5. Freeze and Stir: Pour the mixture into a shallow freezer-safe dish. Freeze for 30 minutes, then whisk with a fork to break up ice crystals. Repeat every 30 minutes for 2-3 hours.
6. Final Freeze: Transfer the ice cream to an airtight container and freeze for another 2 hours before serving.

Rich Strawberry Ice Cream

This creamy, luscious strawberry ice cream is packed with real fruit flavor.

Ingredients

• 2 cups fresh strawberries (hulled and halved)
• ¾ cup granulated sugar, divided
• 1 teaspoon lemon juice
• 2 cups heavy cream
• 1 cup whole milk
• 1 teaspoon pure vanilla extract

Instructions

1. Prepare the Strawberries:

   • In a medium bowl, toss the strawberries with ¼ cup of sugar and the lemon juice. Let sit for 20–30 minutes to macerate.
   • Blend the strawberries into a puree using a blender or food processor. If you prefer a smoother texture, strain the puree through a fine mesh sieve to remove seeds.

2. Make the Base:

   • In a large bowl, whisk together the remaining ½ cup of sugar, heavy cream, milk, and vanilla extract until the sugar is fully dissolved.

3. Combine:

   • Stir the strawberry puree into the cream mixture until well combined.

4. Chill:

   • Cover the mixture and refrigerate for at least 2 hours or overnight for a deeper flavor.

5. Freeze:

   • Pour the mixture into a shallow freezer-safe dish if you don’t have an ice cream maker. Freeze for 30 minutes, then whisk with a fork to break up ice crystals. Repeat every 30 minutes for 2-3 hours until the ice cream is creamy and thick.

6. Final Freeze:

   • Transfer the ice cream to an airtight container and freeze for an additional 2-4 hours to firm up before serving.

Serve with fresh strawberries for an extra burst of flavor! 🍓

Adjustments for Substituting Honey

1. Ratio: Replace 1 cup of sugar with about ¾ cup of honey, as honey is sweeter than sugar.
2. Flavor: Honey has a distinct flavor that may slightly alter the taste of the ice cream. Choose a mild honey to let the strawberry flavor shine.
3. Liquid Content: Honey is liquid, so reduce the liquid (milk or cream) in the recipe slightly, by about 2–3 tablespoons per cup of honey used.

Revised Recipe: Rich Chocolate Ice Cream with Honey

Substituting honey for sugar in chocolate ice cream adds a natural sweetness and a touch of complexity to the flavor. Here's the updated recipe:

Ingredients

• 2 cups heavy cream
• ¾ cup whole milk (reduce from 1 cup to account for honey’s liquid content)
• ½ cup honey (use mild-flavored honey for a less pronounced taste)
• ½ cup unsweetened cocoa powder
• 1 teaspoon pure vanilla extract
• Pinch of salt

Instructions

1. Combine Cocoa and Milk:

   • In a medium saucepan, whisk together the cocoa powder and a pinch of salt. Gradually add the milk, whisking until the cocoa is fully dissolved.

2. Heat and Add Honey:

   • Place the saucepan over medium heat, stirring constantly until the mixture is hot but not boiling. Remove from heat and stir in the honey until fully dissolved.

3. Add Cream and Vanilla:

   • Stir in the heavy cream and vanilla extract. Mix until well combined.

4. Cool the Mixture:

   • Let the mixture cool to room temperature, then refrigerate for at least 2 hours or overnight for a deeper flavor.

5. Freeze:

   • Pour the chilled mixture into a shallow freezer-safe dish. Freeze for 30 minutes, then whisk with a fork to break up ice crystals. Repeat every 30 minutes for 2-3 hours.

6. Final Freeze:

   • Transfer to an airtight container and freeze for 2-4 hours to firm up before serving.

Enjoy your naturally sweetened, rich chocolate ice cream! 🍫🍯

Revised Recipe: Rich Strawberry Ice Cream with Honey

Ingredients

• 2 cups fresh strawberries (hulled and halved)
• ½ cup honey
• 1 teaspoon lemon juice
• 2 cups heavy cream
• ¾ cup whole milk
• 1 teaspoon pure vanilla extract

Instructions

1. Prepare the Strawberries:

   • Toss the strawberries with the lemon juice in a bowl. Let sit for 20–30 minutes to release their juices.
   • Blend the strawberries into a puree using a blender or food processor. Strain if you prefer a smoother texture.

2. Combine the Base:

   • In a large bowl, whisk together the heavy cream, milk, honey, and vanilla extract until fully combined.
   • Stir in the strawberry puree.

3. Chill:

   • Cover the mixture and refrigerate for at least 2 hours or overnight.

4. Freeze:

   • Pour into a shallow freezer-safe dish if not using an ice cream maker. Freeze for 30 minutes, then whisk to break up ice crystals. Repeat every 30 minutes for 2-3 hours.

5. Final Freeze:

   • Transfer to an airtight container and freeze for 2-4 hours to firm up.

Enjoy your naturally sweetened strawberry ice cream! 🍯🍓