ice cream recipes
Here are the recipes for some ice creams I’ve made.
These recipes fill a 1.5 quart ice cream maker, but they can be halved/doubled easily.
You can find the video where I make ice cream here.
(I will try to keep this updated with any new ice cream recipes I make.)
non-dairy pina colada
INGREDIENTS:
1 can unsweetened coconut milk (~13.5 oz or ~398 ml)
1 can unsweetened coconut cream (~5.4 oz or ~160 ml)
1/2 cup sugar
1/4 cup unsweetened coconut flakes
a pinch of salt
1/4 of a fresh pineapple, chopped into however big you like your chunks
(canned pineapple can work, too)
INSTRUCTIONS:
Whip the coconut cream and slowly add the sugar to the mixture.
Slowly add the coconut milk while whipping.
Mix in the coconut flakes and the pinch of salt.
Put the mixture into an ice cream maker (should take ~30-45 minutes)
When the mixture is mostly frozen, fold in the pineapple chunks.
Let the ice cream set in a freezer for a few hours.
BONUS TIP:
If you’d like, you can soak about half of the pineapple chunks in rum, and it will be a little boozy and good.
If you soak all of the pineapple in rum, it will be very boozy, and probably not that good.
If you add rum straight to the ice cream, you might as well just make a pina colada.
peanut butter & lychee
ICE CREAM INGREDIENTS:
2 eggs
1 cup whole milk
2 cups heavy cream
1/2 cup sugar
1 cup creamy, cheap peanut butter
a pinch of salt
JAM INGREDIENTS
1 cup peeled & pitted lychees in heavy syrup, drained and blended
(fresh lychees would probably work, too)1/4 cup sugar
INSTRUCTIONS:
Whip the eggs and slowly add the sugar.
Heat the milk, heavy cream, salt, and peanut butter in a separate pot over low heat until it just starts to bubble.
Mix a small portion of the hot cream mixture in with the sweet eggs to temper it.
Place the egg mixture into the full cream mixture in the pot and heat it on low heat while stirring constantly until the whole mixture reaches ~170° F. Immediately take it off the heat and put it in a container to chill in the fridge.
Once chilled, put the mixture into an ice cream maker.
While the ice cream is freezing, mix the blended lychees with the sugar in a pot over low heat until it starts to get jammy. Place in a bowl and let cool.
When the ice cream is mostly frozen, fold in the cool jam and place the whole thing in the freezer.
BONUS TIP:
Honestly, you can just use store bought jam. It’s still really good. The peanut butter is the star here.
cherry vanilla? maybe?
INGREDIENTS:
2 eggs
1 cup whole milk
2 cups heavy cream
1/2 cup sugar
1 tsp vanilla extract
a whole bunch of cherries that you found in your fridge that are going to go bad in a few days
a pinch of salt
INSTRUCTIONS:
Whip the eggs and slowly add the sugar.
Heat the milk, heavy cream, salt, vanilla extract, and pitted cherries in a separate pot over low heat until it just starts to bubble.
Mix a small portion of the hot cream mixture in with the sweet eggs to temper it.
Place the egg mixture into the full cream mixture in the pot and heat it on low heat while stirring constantly until the whole mixture reaches ~170° F. Immediately take it off the heat and put it in a container to chill in the fridge.
Once chilled, put the mixture into an ice cream maker.
When the ice cream is done, consider that maybe you should have consulted a cherry ice cream recipe before going totally off book and going at it randomly.
Add chocolate chips to it and eat it anyway because it’s still pretty good.
BONUS TIP:
A friend of mine who is a legitimate chef was like, “Maybe you should have puréed the cherries and it would have given it more flavor,” which makes a lot of sense. So maybe you should give that a try instead. Let me know how it is.
old bay hush puppy
INGREDIENTS:
2 eggs
1 cup whole milk
2 cups heavy cream
2/3 cup sugar
4 tbsps pre-cooked yellow corn meal
1 tsp old bay
INSTRUCTIONS:
Whip the eggs and slowly add the sugar.
Whisk together the corn meal, old bay and a few tablespoons of the milk in a separate bowl until it’s no longer lumpy. Then heat the mixture while slowly whisking in the rest of the milk and heavy cream until it just starts to bubble.
Mix a small portion of the hot cream mixture in with the sweet eggs to temper it.
Place the egg mixture into the full cream mixture in the pot and heat it on low heat while stirring constantly until the whole mixture reaches ~170° F. Immediately take it off the heat and put it in a container to chill in the fridge.
Once chilled, put the mixture into an ice cream maker.
Think of how you’re going to convince your non-Marylander friends to eat this while it’s freezing. You have about an hour.
Once frozen, put the ice cream into the freezer to set for a few hours.
BONUS TIP:
Put in more old bay. Do it. I dare you. Put a tablespoon in. Put two tablespoons. Do it.
graham cracker
INGREDIENTS:
2 eggs
1 cup whole milk
2 cups heavy cream
2/3 cup sugar
8 graham crackers, crushed + 4 extra graham crackers for the end
INSTRUCTIONS:
Whip the eggs and slowly add the sugar until combined.
In a separate pan, warm the milk and heavy cream over low heat and add the 8 crushed graham crackers until it just starts to bubble.
Mix a small portion of the hot cream mixture in with the sweet eggs to temper it.
Place the egg mixture into the full cream mixture in the pot and heat it on low heat while stirring constantly until the whole mixture reaches ~170° F. Immediately take it off the heat and put it in a container to chill in the fridge.
Once chilled, put the mixture into an ice cream maker.
When the ice cream is mostly frozen, roughly crumble the final four graham crackers into the ice cream to add some nice chunks, and place in the freezer to set for a few hours.
BONUS TIP:
If you fold in marshmallow fluff and some crumbled up chocolate bars after it’s frozen, you get s’mores ice cream, which is incredibly delicious. Honestly, this ice cream might be my favorite one of all time, and I originally started making it because I couldn’t manage to get Taharka Brother’s Honey Graham ice cream anywhere in NYC. This is a reasonable substitute.
toasted black sesame
INGREDIENTS:
2 eggs
1 cup whole milk
2 cups heavy cream
3/4 cups sugar
4 tablespoons black sesame seeds
INSTRUCTIONS:
Toast the black sesame seeds in a dry pan until the get fragrant, and then grind up in a spice grinder.
Whisk eggs and slowly add in the sugar.
In a separate pan, warm the milk, heavy cream, and ground sesame seeds until it just starts to bubble.
Mix a small portion of the hot cream mixture in with the sweet eggs to temper it.
Place the egg mixture into the full cream mixture in the pot and heat it on low heat while stirring constantly until the whole mixture reaches ~170° F. Immediately take it off the heat and put it in a container to chill in the fridge.
Once chilled, put the mixture into an ice cream maker. When it’s done, place into the freezer to set for a few hours.
BONUS TIP:
This ice cream is incredibly simple and delicious, and yet everyone always thinks it’s extremely fancy. If you’re trying to impress people with a slightly less common ice cream flavor, go with this one.