Homemade Ice Cream Recipes

Homemade ice cream recipes are easy to make with either a hand-cranked old-time churn or a newfangled ice cream machine.
By Jean Picard
July/August 2012
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Homemade Ice Cream Recipes are arguably the most exciting part of summer. Experiment with flavors and yogurts in your kitchen this year.
Lori Dunn


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Ice cream is the quintessential summer dessert, and if it’s homemade, it’s even better! Whether you use an old-fashioned hand-cranked churn with ice and rock salt or one of the new pre-chilled canister models, you can make delicious ice cream and frozen yogurt that outshine the best store-bought.

HOMEMADE ICE CREAM RECIPES: 
Simple Vanilla Ice Cream Recipe
Homemade French Vanilla Ice Cream Recipe
Fudge Ripple Ice Cream Recipe
Simple Butter Pecan Ice Cream Recipe
Peach Ice Cream Recipe
Homemade Yogurt Recipe
Strawberry Frozen Yogurt Recipe
Homemade Chocolate Frozen Yogurt Recipe
Maple Ice Cream Recipe With Coffee

The manual and electric bucket-style ice cream makers that require ice and rock salt have a greater capacity than the countertop gel-canister models, and they have the added advantage of nostalgia. Can’t you just envision your extended family taking turns at the crank while hanging out on the covered porch on a lazy afternoon?

The pre-chilled canister ice cream makers usually have a capacity of just 1 to 2 quarts, ideal for smaller families. Though there is no need to go out for ice and rock salt, the gel-filled canister must be placed in the freezer 24 hours ahead of time. Some people simply store it in the freezer so it’s ready to go at all times. Those who wish to make a greater quantity, or more than one flavor, can purchase an extra canister for their machine.

Simplest of all, though very expensive, are the self-cooled fully automatic units that require nothing more than plugging in to electricity.

Both styles of ice cream, American (also called Philadelphia) and French, are delectable. American-style is simply milk, cream, sugar and flavorings, and it is uncooked, so some find the flavor more “pure.” French-style ice cream contains egg yolks and starts with a cooked custard base, making a finished product that some people think is smoother, richer and silkier.

The recipes listed in this article were developed with the smaller capacity countertop models in mind. Those who have a 3- or 4-quart machine can simply double the recipes.








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