Fruit-flavored Archives - SueBee Homemaker

Lemon Custard Ice Cream

Suebee Homemaker — Fri, 07 Jun 2024 11:00:00 +0000

Lemon Custard Ice Cream is a delicious frozen treat that combines the bright and zesty flavor of fresh lemons with the rich and creamy goodness of custard. This ice cream offers a perfect balance of citrusy tang and velvety smooth texture in every spoonful!

Lemon Ice Cream

Our KitchenAid Ice Cream Recipes have gotten a lot of attention lately, and I get a ton of messages requesting a certain flavor of ice cream. Recently, I had a request for lemon ice cream and I said YES! Today’s recipe uses fresh ingredients with tons of lemon flavor.

I’m a lemon lover, as seen from the many lemon desserts (and other things) on the blog. From Glazed Lemon Bundt Cake to Blueberry Lemon Coffee Cake to Lemon Sugar Cookies, you’ve got lots of choices. Which will you try first?

Why This Recipe Works:

SIMPLE INGREDIENTS – You’ll need six simple ingredients plus a pinch of salt for this lemon ice cream recipe. All of these are easily found in your local grocery store.
CREAMY TEXTURE – Using egg yolks for the sweet cream base results in a super creamy texture. This is the BEST ice cream!
FULL OF ZESTY FLAVOR – This homemade lemon ice cream recipe requires lots of zest and fresh lemon juice.

What You’ll Need:

Hey fellow lemon lovers! Let’s make frozen custard packed with lemon zest and lemon juice!

Fresh Lemons – You’ll need 4-5 large lemons (depending on the size) for this ice cream recipe. We’re going to zest and juice the lemons.
Dairy – A combo of whole milk and heavy cream.
Granulated Sugar
Eggs – You’ll use large egg yolks for this custard base.
Vanilla Extract – There is no need for lemon extract because we’re packing the recipe with fresh lemons.
Salt – A pinch of kosher salt.

How to make Creamy Lemon Ice Cream:

Step 1
Zest and squeeze the lemons. Rinse and dry 4-5 large lemons. Use a microplane to zest the limes (yes, it’s a LOT of zesting!) and then use a citrus press to juice the lemons. You’ll need one cup of fresh lemon juice.

Step 2
Temper eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)

When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan, the remaining sugar, and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.

NOTE: If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.

Step 3
Add the lemon juice and zest. Add the lemon juice and zest to the pan and heat again – over medium heat – for 3-4 minutes, stirring constantly. Let cool slightly.

Step 4
Combine all ingredients. In an 8-cup measuring cup or large bowl, combine all the ingredients – the tempered egg mixture with lemon juice and zest, heavy cream, vanilla extract, and a pinch of salt. Use a wire whisk to combine the liquid ingredients.

Step 5
Chill. Place the liquid mixture (covered in plastic wrap) in your refrigerator for at least four hours to chill completely. We often let the mixture chill overnight if time allows.

Step 6
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn the ice cream until it becomes thick and creamy.

You’ll see the ice cream thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)

Step 7
Add to a freezer-safe container (or a loaf pan) and freeze. Add the churned ice cream into an ice cream container. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.

Step 8
Serve. Use an ice cream scoop to serve the ice cream in individual serving bowls or ice cream cones.

NOTE: You can use this recipe in another 2-quart machine. If you have a different size machine, you’ll need to adjust the quantity of the liquid mixture.

Tips for using a KitchenAid Ice Cream Attachment:

Freeze the bowl ahead of time: The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours prior to making your ice cream.
Chill your ingredients: Before making your ice cream mixture, make sure to chill all the ingredients, including the milk, cream, and any mix-ins you plan to use. This will help the mixture freeze faster and prevent ice crystals from forming.
Don’t overfill the bowl: Make sure not to overfill the freezer bowl with the ice cream mixture, as this can prevent it from churning properly. Leave at least one inch of space (or more) at the top.
Start the mixer on a low speed: When you’re ready to start churning your ice cream, begin with the mixer on a low speed. You can gradually increase the speed as the mixture thickens.
Be patient: Churning ice cream can take anywhere from 20 to 40 minutes, depending on the recipe and the consistency you’re looking for. Be patient and don’t be tempted to stop the mixer too early, as this can result in a soupy texture.
Add mix-ins at the end: If you plan to add any mix-ins, such as chocolate chips or nuts, wait until the ice cream is almost fully churned before adding them in. This will ensure that they’re evenly distributed throughout the mixture.
Transfer to a container and freeze: Once the ice cream is fully churned, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until it’s firm enough to scoop. Enjoy your homemade ice cream!

Recipe FAQs:

Should I temper eggs for ice cream?

Tempering eggs for ice cream is an important step in the ice cream-making process that helps to ensure a smooth, creamy texture and prevent the formation of scrambled egg bits in the final product.

Are tempered eggs important for health reasons?

It is important to note that consuming raw or undercooked eggs can pose a risk of foodborne illness, as they may contain harmful bacteria such as salmonella. This is why it is important to cook eggs to the recommended temperature of 160°F (71°C) to ensure that any potential bacteria are killed.

What is a custard-based ice cream?

A custard-based ice cream, often referred to as French-style or Philadelphia-style ice cream, is made by creating a custard as the base for the ice cream. The custard typically consists of egg yolks, sugar, and a combination of milk and cream. This style of ice cream is known for its rich and creamy texture.

Can I make this ice cream ahead of time for a special occasion?

Yes, you can make the ice cream a few days in advance and store it in the freezer. For best results, allow it to soften for a few minutes at room temperature before serving for a softer consistency.

Other Homemade Ice Cream Recipes:

Do you have a favorite ice cream? What kind will you try next?

Something fruity? Peach | Blueberry | Strawberry | Creamsicle | Strawberry Cheesecake | Raspberry
Chocolatey? Chocolate Peanut Butter | Nutella | Chocolate Fudge Brownie | Dark Chocolate
Classic? Vanilla Bean | Butter Pecan | Mint Chip | Oreo | Caramel Swirl | Moose Tracks
Something different? Peppermint Stick | Pumpkin | Coffee Toffee | Reese’s PB | S’mores | Butterscotch | Cinnamon Ice Cream | Cookie Monster

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Lemon Custard Ice Cream Recipe

Course Dessert, Ice Cream

Cuisine American

Keyword homemade ice cream, lemon custard ice cream

Prep Time 30

Cook Time 30

chill time 8

Total Time 9

Servings 1.5 cup servings

Calories 281kcal

Author Sue Ringsdorf

Ingredients

3-4 Tablespoons lemon zest – from 4-5 fresh lemons
1 cup lemon juice – from 4-5 fresh lemons
1 ¾ cups whole milk
5 large egg yolks
1 ¼ cups granulated sugar – divided
2 ¼ cups heavy cream
2 Tablespoons vanilla extract
pinch of salt

Instructions

Zest and squeeze the lemons. Rinse and dry 4-5 large lemons. Use a microplane to zest the limes (yes, it's a LOT of zesting!) and then use a citrus press to juice the lemons. You'll need one cup of fresh lemon juice.
Temper eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, drizzle about 1 cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan, the remaining sugar, and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.
5 large egg yolks, 1 ¼ cups granulated sugar, 1 ¾ cups whole milk
NOTE: If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base.
Add the lemon juice and zest. Add the lemon juice and zest to the pan and heat again – over medium heat – for 3-4 minutes, stirring constantly. Let cool slightly.
3-4 Tablespoons lemon zest, 1 cup lemon juice
Combine all ingredients. In an 8-cup measuring cup or large bowl, combine all the ingredients – the tempered egg mixture with lemon juice and zest, heavy cream, vanilla extract, and a pinch of salt. Use a wire whisk to combine the liquid ingredients.
2 ¼ cups heavy cream, 2 Tablespoons vanilla extract, pinch of salt
Chill. Place the liquid mixture (covered in plastic wrap) in your refrigerator for at least four hours to chill completely. We often let the mixture chill overnight if time allows.
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn the ice cream until it becomes thick and creamy.
You’ll see the ice cream thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)
Add to a freezer-safe container (or a loaf pan) and freeze. Add the churned ice cream into an ice cream container. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.
Serve. Use an ice cream scoop to serve the ice cream in individual serving bowls or ice cream cones.

Notes

The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours prior to making your ice cream.
Before making your ice cream mixture, make sure to chill all the ingredients, including the milk, cream, and any mix-ins you plan to use. This will help the mixture freeze faster and prevent ice crystals from forming.
When you’re ready to start churning your ice cream, begin with the mixer on a low speed. You can gradually increase the speed as the mixture thickens.

Nutrition

Strawberry Cheesecake Ice Cream

Suebee Homemaker — Tue, 04 Jun 2024 11:00:00 +0000

Homemade Strawberry Cheesecake Ice Cream combines the rich and creamy texture of traditional cheesecake with the vibrant sweetness of ripe strawberries. This indulgent frozen treat features chunks graham cracker crumbles swirled into a strawberry-infused ice cream base for the most luscious dessert!

Strawberry Ice Cream with Graham Crackers

Honestly, I’ve never made a homemade cheesecake besides our delicious Pumpkin Cheesecake Bites. But since ice cream is more my thing, I decided to make this cheesecake ice cream by adding cream cheese and graham cracker crumbles to a sweet cream base with strawberries.

Why This Recipe Works:

SIMPLE INGREDIENTS – You’ll need just 10 simple ingredients to make this recipe. There are several parts to it, but very simple to make.
CREAMY AND LUSCIOUS – The cream cheese and heavy cream make this ice cream flavor super creamy and luscious. Great for strawberry cheesecake lovers!
TASTES LIKE STRAWBERRY CHEESECAKE – If you’re a cheesecake lover, you’ll love this creamy ice cream. The texture is out of this world.
IMPRESSIVE FOR GUESTS – You’re guests will love this delicious strawberry ice cream. You can serve it in cones or individual serving bowls and they’ll come back for more!

Ingredients Used:

Fresh Strawberries – Use fresh strawberries during strawberry season. Or use thawed frozen strawberries if you can’t find nice berries.
Granulated Sugar
Dairy – A combo of whole milk, heavy whipping cream, and cream cheese
Egg Yolks
Vanilla Extract
Graham Cracker Crumbs – for a simple graham cracker crust
Butter
A pinch of salt

How to make Strawberry Cheesecake Ice Cream Recipe:

Step 1
Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)

When the milk is hot, pour 1/2 cup at a time into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan plus the remaining 1/2 cup sugar – and heat to 165 degrees.

Remove pan from heat and add in the cream cheese (in small cubes). Mix well.

Step 2
Make graham cracker crumbles. Preheat oven to 350 degrees. Spray a 1.25 loaf pan (or larger) with baking spray.

Use a small food processor to crush the graham crackers. Add sugar and melted butter and combine well. Press the graham mixture into the prepared pan. Bake for 10-12 minutes.

Set aside to cool and then use a knife to crumble the mixture. Store crumbles in the freezer until ready to use.

Step 3
Prep strawberries. Rinse and hull strawberries. Add to a bowl with 1/4 cup of sugar and stir. Let mixture sit for 20 minutes.

Step 4
Puree strawberries. Add strawberries to a blender and puree until smooth.

Step 5
Combine base ingredients. To an 8-cup mixing bowl (or a large bowl), combine the heavy cream, vanilla extract, tempered eggs, and pureed strawberry sauce. Use a whisk to mix well. (The mixture will be thick.)

Step 6
Chill. Place the base mixture in the refrigerator and chill until VERY COLD – at least 3-4 hours.

Step 7
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn the ice cream until it becomes thick and creamy.

You’ll see the ice cream thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)

Step 8
Add to a freezer-safe container (or a loaf pan). Add the churned ice cream into an ice cream container. Then add graham cracker pieces to the top of the ice cream and stir.

Step 9
Freeze. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.

Step 10
Serve. Use an ice cream scoop to serve ice cream in individual bowls or in ice cream cones. We love a sugar cone or a waffle cone.

Recipe Tips:

Freeze the bowl ahead of time: The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours prior to making your ice cream.
Chill your ingredients: Before making your ice cream mixture, make sure to chill all the ingredients, including the milk, cream, and any mix-ins you plan to use. This will help the mixture freeze faster and prevent ice crystals from forming.
Temper the eggs or use pasteurized eggs. If you don’t want the take the time to temper your eggs, you can buy pasteurized eggs in the store (if you can find them).
Transfer to an airtight container and freeze: Once the ice cream is fully churned, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until it’s firm enough to scoop. Enjoy your homemade ice cream!

Recipe FAQs:

What is a custard-style ice cream?

Should I temper the eggs for homemade ice cream?

Tempering eggs for ice cream is an important step in the ice cream-making process that helps to ensure a smooth, creamy texture and prevent the formation of scrambled egg bits in the final product.

Are tempered eggs in ice cream a health requirement?

It is important to note that consuming raw or undercooked eggs can pose a risk of foodborne illness, as they may contain harmful bacteria such as salmonella. This is why it is important to temper the eggs to the recommended temperature of 166°F to ensure that any potential bacteria are killed.

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries if fresh ones are not available. Thaw them before incorporating into the ice cream base.

What is the role of cream cheese in this recipe?

Cream cheese adds a rich and tangy flavor to the ice cream, mimicking the taste of cheesecake. It also contributes to the creamy texture.

Can I make this ice cream ahead of time for a special occasion?

Yes, you can make the ice cream a few days in advance and store it in the freezer. For best results, allow it to soften for a few minutes at room temperature before serving for a softer consistency.

Other Ice Cream Recipes:

What is your favorite flavor of ice cream? Here are a few for you to try!

Try our Easy Hot Fudge Sauce to drizzle over all of the delicious ice cream!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Strawberry Cheesecake Ice Cream Recipe

Homemade Strawberry Cheesecake Ice Cream combines the rich and creamy texture of traditional cheesecake with the vibrant sweetness of ripe strawberries. This indulgent frozen treat features chunks graham cracker crumbles swirled into a strawberry-infused ice cream base for the most luscious dessert!

Course Dessert, Ice Cream

Cuisine American

Keyword homemade ice cream, strawberry cheesecake ice cream

Prep Time 30

Cook Time 30

Chill Time 8

Total Time 9

Servings 3/4 cup servings

Calories 358kcal

Author Sue Ringsdorf

Ingredients

For the ice cream base:

1 ½ cups whole milk
4 large egg yolks
3/4 cup granulated sugar – divided
6 oz. cream cheese
1 ¾ cups heavy cream
2 Tablespoons vanilla extract

For the strawberries:

1 pound strawberries
1/4 cup granulated sugar

For the graham cracker crumbles:

1 cup graham cracker crumbs
2 Tablespoons granulated sugar
1/4 cup unsalted butter

Instructions

Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan plus the remaining 1/2 cup sugar, and heat to 165 degrees.
Remove pan from heat and add in the cream cheese (in small cubes). Mix well.
4 large egg yolks, 3/4 cup granulated sugar, 1 ½ cups whole milk, 6 oz. cream cheese
Make graham cracker crumbles. Preheat oven to 350 degrees. Spray a 1.25 loaf pan (or larger) with baking spray.
Use a small food processor to crush the graham crackers. Add sugar and melted butter and combine well. Press the graham mixture into the prepared pan. Bake for 10-12 minutes.
Set aside to cool and then use a knife to crumble the mixture. Store crumbles in the freezer until ready to use.
1 cup graham cracker crumbs, 2 Tablespoons granulated sugar, 1/4 cup unsalted butter
Prep strawberries. Rinse and hull strawberries. Add to a bowl with 1/4 cup of sugar and stir. Let mixture sit for 20 minutes.
1 pound strawberries, 1/4 cup granulated sugar
Puree strawberries. Add strawberries to a blender and puree until smooth.
Combine base ingredients. To an 8-cup mixing bowl (or a large bowl), combine the heavy cream, vanilla extract, tempered eggs, and pureed strawberry sauce. Use a whisk to mix well. (The mixture will be thick.)
1 ¾ cups heavy cream, 2 Tablespoons vanilla extract
Chill. Place the base mixture in the refrigerator and chill until VERY COLD – at least 3-4 hours.
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn the ice cream until it becomes thick and creamy.
Add to a freezer-safe container (or a loaf pan). Add the churned ice cream into an ice cream container. Then add graham cracker pieces to the top of the ice cream and stir.
Freeze. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.
Serve. Use an ice cream scoop to serve ice cream in individual bowls or in ice cream cones.

Notes

The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours prior to making your ice cream.
Before making your ice cream mixture, make sure to chill all the ingredients, including the milk, cream, and any mix-ins you plan to use. This will help the mixture freeze faster and prevent ice crystals from forming.
Tempering eggs for ice cream is an important step in the ice cream-making process that helps to ensure a smooth, creamy texture and prevent the formation of scrambled egg bits in the final product.
You can use frozen strawberries if fresh ones are not available. Thaw them before incorporating into the ice cream base.

Nutrition

Black Cherry Ice Cream

Suebee Homemaker — Wed, 14 Feb 2024 12:00:00 +0000

Black Cherry Ice Cream combines a sweet cream base with a delicious black cherry compote. This custard-like dessert is smooth and creamy with little bits of cherries throughout.

Take a look at all my KitchenAid Ice Cream Recipes!

Cherry Ice Cream

After I made our Black Forest Ice Cream, I knew I had to make a basic cherry ice cream. But instead of adding the cherries to the ice cream churner, I folded them into the sweet cream base after churning the ice cream. Either way will work nicely, however.

Why this Recipe Works:

SIMPLE TO MAKE – This simple recipe includes tempered eggs and a cherry compote which take a few extra steps. But trust me when I say that this ice cream is fairly simple to make.
DECADENT – The cherry compote adds decadence to this creamy, dreamy ice cream. The perfect treat on a hot summer day – and a new favorite flavor!
IMPRESSIVE FOR GUESTS – You’re guests will love this delicious dark cherry ice cream. You can serve it in cones or individual serving bowls and they’ll come back for more!
USES A TWO-QUART MACHINE – We love our KitchenAid Attachment but any two-quart ice cream machine will work for this delicious recipe.

Ingredients Used:

You’ll need just seven simple ingredients for this delicious ice cream.

Dark Sweet Cherries – Use one pound of frozen cherries for this ice cream recipe. You can use fresh cherries if preferred but make sure you remove the pits before cooking.
Dairy – Both heavy whipping cream and whole milk are needed. We’re using more whipped cream in this recipe for a more indulgent texture. (NOTE: Fat-free milk or skim milk is never a good alternative in homemade ice cream.)
Eggs – I used four egg yolks for this recipe.
Sugar – Just a cup of granulated sugar.
Vanilla Extract – I always use Watkin’s Vanilla.
Cherry Extract – We love the cherry flavor in this extract.
Plus a pinch of salt!

How to make Black Cherry Ice Cream Recipe:

Step 1
Make cherry compote. Combine the frozen sweet black cherries, one cup of sugar, and a dash of water in a small saucepan. Cook over medium heat for about 10 minutes, stirring frequently. Let cool slightly.

Step 2
Blend. Pour cherry mixture into a high-powered blender (or food processor). Blend at high speed until well combined. Pour the cherry compote into a separate bowl and refrigerate until very well chilled.

Step 3
Temper eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)

When the milk is hot, pour 1/2 cup at a time into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan and heat to 165 degrees.

Step 4
Add remaining ingredients. Pour the slightly cooled tempered eggs into an 8-cup measuring cup or large bowl. Then add the heavy cream, cherry extract, and vanilla extract. Whisk well.

Step 5
Chill. Cover the container with plastic wrap, and chill the ice cream mixture in the refrigerator until VERY cold (at least 3-4 hours).

You’ll see the ice cream thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)

Step 7
Add to a freezer-safe container (or a loaf pan). Add the churned ice cream into an ice cream container. Then fold in the cherry juice concentrate to form a swirl-like pattern.

NOTE: Instead of folding the cherry mixture into the churned ice cream, you can add it to the liquid ingredients and churn all of it together.

Step 8
Freeze. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.

Recipe FAQs:

Should I temper the eggs for homemade ice cream?

Tempering eggs for ice cream is an important step in the ice cream-making process that helps to ensure a smooth, creamy texture and prevent the formation of scrambled egg bits in the final product.

Are tempered eggs in ice cream required for health reasons?

It is important to note that consuming raw or undercooked eggs can pose a risk of foodborne illness, as they may contain harmful bacteria such as salmonella. This is why it is important to temper the eggs to the recommended temperature of 166°F to ensure that any potential bacteria are killed.

What is cherry compote?

Cherry compote is a sweet and thickened fruit sauce made from fresh black cherries. It is typically made by cooking fresh or frozen cherries with sugar, water, and sometimes other flavorings until the chunks of cherries break down and release their juices. The mixture is then simmered until it thickens into a syrupy consistency.

What is a custard-style ice cream?

More Ice Cream Flavors:

There are so many ice cream flavors to love. The following are a few of our favorites!

PLUS, you should try our Easy Hot Fudge Sauce and add it to your favorite ice cream!

Tips for using a KitchenAid Ice Cream Attachment:

Freeze the bowl ahead of time: The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours prior to making your ice cream.
Chill your ingredients: Before making your ice cream mixture, make sure to chill all the ingredients, including the milk, cream, and any mix-ins you plan to use. This will help the mixture freeze faster and prevent ice crystals from forming.
Don’t overfill the bowl: Make sure not to overfill the freezer bowl with the ice cream mixture, as this can prevent it from churning properly. Leave about 1 inch of space at the top.
Start the mixer on a low speed: When you’re ready to start churning your ice cream, begin with the mixer on a low speed. You can gradually increase the speed as the mixture thickens.
Be patient: Churning ice cream can take anywhere from 20 to 40 minutes, depending on the recipe and the consistency you’re looking for. Be patient and don’t be tempted to stop the mixer too early, as this can result in a soupy texture.
Add mix-ins at the end: If you plan to add any mix-ins, such as chocolate chips or nuts, wait until the ice cream is almost fully churned before adding them in. This will ensure that they’re evenly distributed throughout the mixture.
Transfer to a container and freeze: Once the ice cream is fully churned, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until it’s firm enough to scoop. Enjoy your homemade ice cream!

Kitchen Tools Used: (affiliate links)

You may also want to purchase some pure cherry extract for this ice cream recipe.

xoxo ~Sue

Black Cherry Ice Cream

Black Cherry Ice Cream combines a sweet cream base with a delicious black cherry compote. This custard-like dessert is smooth and creamy with little bits of cherries throughout.

Course Dessert, Ice Cream

Cuisine American

Keyword black cherry ice cream, homemade ice cream

Prep Time 30

Cook Time 25

Chill Time 6

Total Time 6 55

Servings 1-cup servings

Calories 395kcal

Author Sue Ringsdorf

Ingredients

For the black cherries:

1 pound frozen dark cherries
1 cup granulated sugar

For the ice cream base:

4 large egg yolks
1/4 cup granulated sugar
1 ¾ cup whole milk
2 ¼ cup heavy cream
2 teaspoons vanilla extract
2 teaspoons cherry extract
pinch of salt

Instructions

Make cherry compote. Combine the frozen sweet black cherries, one cup of sugar, and a dash of water in a small saucepan. Cook over medium heat for about 10 minutes, stirring frequently. Let cool slightly.
1 pound frozen dark cherries, 1 cup granulated sugar
Blend. Pour cherry mixture into a high-powered blender (or food processor). Blend at high speed until well combined. Pour the cherry compote into a separate bowl and refrigerate until very well chilled.
Temper eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, pour 1/2 cup at a time into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan and heat to 165 degrees.
4 large egg yolks, 1/4 cup granulated sugar, 1 ¾ cup whole milk
Add remaining ingredients. Pour the slightly cooled tempered eggs into an 8-cup measuring cup or large bowl. Then add the heavy cream, cherry extract, vanilla extract, and a pinch of salt. Whisk well.
2 ¼ cup heavy cream, 2 teaspoons cherry extract, 2 teaspoons vanilla extract, pinch of salt
Chill. Cover the container with plastic wrap, and chill the ice cream mixture in the refrigerator until VERY cold (at least 3-4 hours).
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn the ice cream until it becomes thick and creamy.
You’ll see the ice cream thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)
Add to a freezer-safe container (or a loaf pan). Add the churned ice cream into an ice cream container. Then fold in the cherry juice concentrate to form a swirl-like pattern.
NOTE: Instead of folding the cherry mixture into the churned ice cream, you can add it to the liquid ingredients and churn all of it together.
Freeze. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.

Notes

Tempering eggs for ice cream is an important step in the ice cream-making process that helps to ensure a smooth, creamy texture and prevent the formation of scrambled egg bits in the final product.
It is important to note that consuming raw or undercooked eggs can pose a risk of foodborne illness, as they may contain harmful bacteria such as salmonella. This is why it is important to temper the eggs to the recommended temperature of 166°F to ensure that any potential bacteria are killed.
The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours prior to making your ice cream.

Nutrition

Chunky Monkey Ice Cream Recipe

Suebee Homemaker — Thu, 17 Aug 2023 11:00:00 +0000

This Chunky Monkey Ice Cream Recipe combines a sweet cream base with bananas, toasted walnuts, and chocolate chunks. The result is a classic ice cream that’s incredibly creamy, bursting with texture, and oozing with decadence.

Jerry’s Chunky Monkey Ice Cream

As Jerry says, “We monkeyed around with bunches of test batches until we had a winner: the nuttiest chocolatey-chunkiest concoction-gone-bananas you’ll ever go ape for!” He’s referring to HIS chunky monkey ice cream recipe while I’m merely making a copy cat recipe. Whoop!

Why This Recipe Works:

SIMPLE RECIPE – We start with a sweet ice cream base and add in bananas, walnuts, and chocolate.
EXTRA CREAMY TEXTURE – Thanks to the ratio of dairy ingredients, we have a creamier ice cream than many.
BEST FLAVOR – We love homemade banana bread (I mean, who doesn’t?) and the banana mixture adds incredible flavor.
THE PERFECT SCOOP – Chunky Monkey Banana ice cream makes the perfect scoop. This indulgent ice cream really does have the best texture – a little bit creamy and a little bit chunky – just like Ben & Jerry’s!

What You’ll Need:

Simple ingredients for a fantastic recipe!

Dairy – An equal ratio of whole milk to heavy whipping cream.
Eggs – We’re using four egg yolks for this ice cream.
Sugar – An equal amount of brown sugar and granulated sugar is used.
Bananas – The banana flavor is key to chunky monkey ice cream taste. It’s also a great way to use up over-ripe bananas.
Vanilla – Some vanilla extract adds incredible flavor, as usual. We love Watkin’s brand.
Toasted Walnuts – We love crunchy walnuts in this homemade ice cream recipe.
Dark Chocolate – You’ll add some chunks of chocolate to the churned ice cream.
A pinch of salt – You may want to add a pinch of salt to balance the sweetness.

KitchenAid Ice Cream Flavors

So tell me, which kind of ice cream do you want to make next? The following amazing ice cream recipes all use a KitchenAid Attachment (but a Cuisinart can be used in its place).

Something fruity? Peach | Blueberry | Strawberry | Creamsicle
Chocolatey? Chocolate Peanut Butter | Nutella | Rocky Road
Classic? Vanilla Bean | Butter Pecan | Mint Chip | Oreo | Caramel Swirl
Something different? Peppermint Stick | Pumpkin | Coffee Toffee | Reese’s PB
PLUS, you should try our Easy Hot Fudge Sauce and add it to your favorite ice cream!

Or head to a round-up post of ALL my KitchenAid Ice Cream Recipes!

Step 1
Temper eggs. Combine the egg yolks and 1/2 cup of granulated sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)

When the milk is hot, pour 1/2 cup at a time into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan and heat to 165 degrees.

Step 2
Cook bananas. Combine the over-ripe bananas and brown sugar in a saucepan. Cook until the bananas break down, about 5-10 minutes. Then process them in a food processor until creamy.

Step 3
Combine sweet cream base. In a large measuring cup, combine the tempered eggs, cooked bananas, heavy cream, and vanilla extract. Stir well.

Step 4
Chill. Cover the liquid mixture with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!

Step 5
Toast walnuts. Add the chopped walnuts to a nonstick pan over medium heat. Cook until nuts are fragrant and remove to cool.

Step 6
Chop dark chocolate. Use a sharp knife to chop the chocolate into small pieces.

Step 7
Churn ice cream. Start your 2-quart ice cream maker (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn Chunky Monkey ice cream until it becomes thick and creamy.

You’ll see the ice cream start to thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)

Step 8
Add mix-ins. Pour the churned ice cream into a freezer-safe container. Add the mix-ins (toasted walnuts and chocolate chunks) and stir well.

Step 9
Freeze. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.

Step 10
Serve. Serve the ice cream with some extra nuts, chocolate, and/or banana slices.

Recipe FAQs:

What is Chunky Monkey ice cream?

Chunky Monkey is a popular flavor of ice cream created by Ben & Jerry’s, an American ice cream company. It is a combination of banana ice cream, fudge chunks, and walnuts. While Jerry’s version uses real fudge, mine uses chocolate pieces instead.

Should I temper eggs for ice cream?

Tempering eggs for ice cream is an important step in the ice cream-making process that helps to ensure a smooth, creamy texture and prevent the formation of scrambled egg bits in the final product.

Are tempered eggs important for health reasons?

Tips for using a KitchenAid Ice Cream Attachment:

Freeze the bowl ahead of time: The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours prior to making your ice cream.
Chill your ingredients: Before making your ice cream mixture, make sure to chill all the ingredients, including the milk, cream, and any mix-ins you plan to use. This will help the mixture freeze faster and prevent ice crystals from forming.
Don’t overfill the bowl: Make sure not to overfill the freezer bowl with the ice cream mixture, as this can prevent it from churning properly. Leave about 1 inch of space at the top.
Start the mixer on a low speed: When you’re ready to start churning your ice cream, begin with the mixer on a low speed. You can gradually increase the speed as the mixture thickens.
Be patient: Churning ice cream can take anywhere from 20 to 40 minutes, depending on the recipe and the consistency you’re looking for. Be patient and don’t be tempted to stop the mixer too early, as this can result in a soupy texture.
Add mix-ins at the end: If you plan to add any mix-ins, such as chocolate chips or nuts, wait until the ice cream is almost fully churned before adding them in. This will ensure that they’re evenly distributed throughout the mixture.
Transfer to a container and freeze: Once the ice cream is fully churned, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until it’s firm enough to scoop. Enjoy your homemade ice cream!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Chunky Monkey Ice Cream Recipe

This Chunky Monkey Ice Cream Recipe combines a sweet cream base with bananas, toasted walnuts, and chocolate chunks. The result is a classic ice cream that's incredibly creamy, bursting with texture, and oozing with decadence.

Course Dessert

Cuisine American

Keyword banana ice cream, chunky monkey ice cream recipe

Prep Time 30

Cook Time 25

Chill Time 2

Total Time 2 55

Servings servings

Calories 587kcal

Author Sue Ringsdorf

Ingredients

3 medium over-ripe bananas
1/2 cup light brown sugar
1 ½ cup whole milk
4 large egg yolks
1/2 cup granulated sugar
2 cup heavy cream
2 Tablespoons vanilla extract
1 cup walnuts – toasted
4 oz. dark chocolate bar – chopped

Instructions

Temper eggs. Combine the egg yolks and 1/2 cup of granulated sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, pour 1/2 cup at a time into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan and heat to 165 degrees.
4 large egg yolks, 1/2 cup granulated sugar, 1 ½ cup whole milk
Cook bananas. Combine the over-ripe bananas and brown sugar in a saucepan. Cook until the bananas break down, about 5-10 minutes. Puree the mixture in a small food processor or blender until creamy.
3 medium over-ripe bananas, 1/2 cup light brown sugar
Combine sweet cream base. In a large measuring cup, combine the tempered eggs, cooked bananas, heavy cream, and vanilla extract. Stir well.
2 cup heavy cream, 2 Tablespoons vanilla extract
Chill. Cover the liquid mixture with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!
Toast walnuts. Add the chopped walnuts to a nonstick pan over medium heat. Cook until nuts are fragrant and remove to cool.
1 cup walnuts
Chop dark chocolate. Use a sharp knife to chop the chocolate into small pieces.
4 oz. dark chocolate bar
Churn ice cream. Start your 2-quart ice cream maker (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn Chunky Monkey ice cream until it becomes thick and creamy.
You’ll see the ice cream start to thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)
Add mix-ins. Pour the churned ice cream into a freezer-safe container. Add the mix-ins (toasted walnuts and chocolate chunks) and stir well.
Freeze. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.
Serve. Serve the ice cream with some extra nuts, chocolate, and/or banana slices.

Notes

Tempering eggs for ice cream is an important step in the ice cream-making process that helps to ensure a smooth, creamy texture and prevent the formation of scrambled egg bits in the final product.

Nutrition

Raspberry Ice Cream

Suebee Homemaker — Sat, 01 Jul 2023 11:00:00 +0000

Raspberry Ice Cream combines a sweet cream base with bright and tangy raspberries. This fruity ice cream is a summertime staple during the warmer months and we highly recommend it!

Try our other KitchenAid Ice Cream Recipes next!

Creamy Raspberry Ice Cream

There is not much more to say about this ice cream flavor other than it’s UNBELIEVABLE! I’m a true fanatic and when I really love something, I want all of you to try it too.

Why This Recipe Works:

CREAMY – Using a large percentage of heavy cream and straining the raspberry mixture makes a super creamy ice cream.
FRUITY – We love the bright raspberry flavor of this sweet treat. Using fresh berries makes the best ice cream.
IRRESISTIBLE – Having a container of delicious ice cream in the freezer is kinda irresistible, right? We love healthy eating PLUS a decadent dessert. Perfect match!
SUMMERTIME STAPLE – You’ll be obsessed with this soft ice cream during summer. Pool plus barbecue plus this homemade raspberry ice cream recipe is 10/10! All are great options for memory-making.

** This recipe is for a 2-quart ice cream maker. If using a smaller size, you will need to adjust recipe quantities. Make sure your machine has enough room for the ice cream to expand as it freezes. If it doesn’t have room, it will stay in liquid form!

Ingredients needed to make the best raspberry ice cream:

These simple ingredients make the best fresh raspberry ice cream.

Whole Raspberries – I used fresh raspberries but you could also use frozen. If using frozen, let them thaw out before using them.
Egg Yolks – We’re using five egg yolks in this recipe.
Granulated Sugar – Granulated sugar is needed for sweetness. You’ll add some to the tempered eggs, some to the raspberries, and then the remaining amount to the finished mixture.
Dairy – Use both whole milk and heavy whipping cream for your ice cream base, with a greater percentage of cream for an extra creamy texture. (No skim milk please!)
Vanilla Extract – We use Watkin’s vanilla.
Salt – A pinch of kosher salt to balance the sweetness.

How to make Raspberry Ice Cream:

Follow our simple steps to make this ice cream recipe.

Step 1
Prep raspberries. Rinse the raspberries in cold water. Strain and add to a medium bowl. Then add 1/2 cup of sugar and stir to combine. Let the raspberries sit on your countertop for about an hour, until juices form.

Step 2
Puree raspberries. Pour the raspberries and juices into a blender. Pulse until very well pureed.

Step 3
Strain raspberries. Pour the raspberry puree through a fine mesh sieve to remove the seeds. This will result in a smoother consistency (and you won’t be picking the seeds out of your teeth!)

Pro-Tip: It takes a little time to strain the raspberry juice. You’ll need to stir it around in the sieve in small increments to get it properly strained.

Step 4
Temper eggs. Whisk egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)

When the milk is hot, pour 1/4 cup at a time into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan and heat again to 165 degrees.

NOTE: It’s worth noting that the use of egg yolks in ice cream is not mandatory, and there are eggless ice cream recipes available. However, omitting egg yolks can result in a slightly different texture and flavor profile.

Step 5
Add remaining ingredients. Pour the hot mixture into an 8-cup measuring cup or large bowl. Let it cool slightly and then add the remaining 3/4 cup of sugar, the heavy cream, and vanilla extract. Whisk well.

Step 6
Chill. Pour the pureed raspberries into the ice cream mixture and whisk to combine. Cover the liquid mixture with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!

Step 7
Churn ice cream. Start your 2-quart ice cream maker (I use a KitchenAid Attachment – linked below.) and pour the chilled ice cream mixture into the ice cream maker bowl (the attachment) while it’s running. Let the mixer churn until the ice cream sets.

You’ll see the ice cream start to thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-30 minutes or so.)

Step 8
Freeze. Transfer churned ice cream to an airtight container (any shallow container works well). Place container in the freezer to set up further. Initially, the ice cream will have the consistency of soft-serve ice cream, so freezing it will firm it up.

Step 9
Serve. Serve the ice cream with some extra fresh raspberries, if desired!

Other Ice Cream Recipes:

We love using our KitchenAid Attachment to make all of the delicious recipes.

Recipe FAQs:

What do egg yolks do for homemade ice cream?

The egg yolks contain natural emulsifiers, such as lecithin, which help create a smooth and creamy texture in the ice cream. They also add richness and a luxurious mouthfeel to the final product, creating custard-based ice cream.

Should I strain the raspberry puree?

Raspberries contain small seeds that can add a slightly gritty texture to the ice cream if left unstrained. Some people enjoy the added texture and consider it part of the raspberry experience. However, if you prefer a smoother and more refined texture, straining the puree can help remove the seeds.

Tips for using a KitchenAid Ice Cream Attachment:

Freeze the bowl ahead of time: The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours prior to making your ice cream.
Chill your ingredients: Before making your ice cream mixture, make sure to chill all the ingredients, including the milk, cream, and any mix-ins you plan to use. This will help the mixture freeze faster and prevent ice crystals from forming.
Don’t overfill the bowl: Make sure not to overfill the freezer bowl with the ice cream mixture, as this can prevent it from churning properly. Leave about 1-2 inches of space at the top.
Start the mixer on a low speed: When you’re ready to start churning your ice cream, begin with the mixer on a low speed. You can gradually increase the speed as the mixture thickens.
Be patient: Churning ice cream can take anywhere from 20 to 40 minutes, depending on the recipe and the consistency you’re looking for. Be patient and don’t be tempted to stop the mixer too early, as this can result in a soupy texture.
Add mix-ins at the end: If you plan to add any mix-ins, such as chocolate chips or nuts, wait until the ice cream is almost fully churned before adding them in. This will ensure that they’re evenly distributed throughout the mixture.
Transfer to a container and freeze: Once the ice cream is fully churned, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until it’s firm enough to scoop. Enjoy your homemade ice cream!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Raspberry Ice Cream Recipe

Raspberry Ice Cream combines a sweet cream base with bright and tangy raspberries. This fruity ice cream is a summertime staple during the warmer months and we highly recommend it!

Course Dessert

Cuisine American

Keyword KitchenAid Ice Cream recipes, raspberry ice cream

Prep Time 30

Cook Time 25

Chill Time 2

Total Time 2 55

Servings servings

Calories 431kcal

Author Sue Ringsdorf

Ingredients

1 pound fresh raspberries
1/2 cup granulated sugar
5 large egg yolks
1 cup granulated sugar – divided
1 ¼ cups whole milk
2 cups heavy cream
1-2 Tablespoons vanilla extract – we use Watkin's vanilla
a pinch of salt

Instructions

Prep raspberries. Rinse the raspberries in cold water. Strain and add to a medium bowl. Then add 1/2 cup of sugar and stir to combine. Let the raspberries sit on your countertop for about an hour, until juices form.
1 pound fresh raspberries, 1/2 cup granulated sugar
Puree raspberries. Pour the raspberries and juices into a blender. Pulse until very well pureed.
Strain raspberries. Pour the raspberry puree through a fine mesh sieve to remove the seeds. This will result in a smoother consistency (and you won’t be picking the seeds out of your teeth!)
Temper eggs. Whisk egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan plus the remaining 3/4 cup sugar, and heat again to 165 degrees.
5 large egg yolks, 1 cup granulated sugar, 1 ¼ cups whole milk
Add remaining ingredients. Pour the hot mixture into an 8-cup measuring cup or large bowl. Let it cool slightly and then add the heavy cream, vanilla extract, and a pinch of salt. Whisk well.
2 cups heavy cream, 1-2 Tablespoons vanilla extract, a pinch of salt
Chill. Pour the pureed raspberries into the ice cream mixture and whisk to combine. Cover the liquid mixture with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!
Churn ice cream. Start your 2-quart ice cream maker (I use a KitchenAid Attachment – linked below.) and pour the chilled ice cream mixture into the ice cream maker bowl (the attachment) while it’s running. Let the mixer churn until the ice cream sets.
You’ll see the ice cream start to thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-30 minutes or so.)
Freeze. Transfer churned ice cream to an airtight container (any shallow container works well). Place container in the freezer to set up further. Initially, the ice cream will have the consistency of soft-serve ice cream, so freezing it will firm it up.
Serve. Serve the ice cream with some extra fresh raspberries, if desired!

Notes

Pro-Tip: It takes a little time to strain the raspberry juice. You’ll need to stir it around in the sieve in small increments to get it properly strained.

Nutrition

Black Forest Ice Cream

Suebee Homemaker — Thu, 01 Jun 2023 11:00:00 +0000

Black Forest Ice Cream combines rich dark cherry ice cream and chocolate brownie chunks. This decadent frozen treat is both sweet and tart and will definitely be your new go-to ice cream!

Take a look at all my KitchenAid Ice Cream Recipes!

Black Cherry Ice Cream

My ice cream obsession continues and I’m taking you along on my journey. Are you ready?

While Black Forest ice cream occasionally starts with a chocolate base, we’re starting off with a cherry base instead. But never fear, the creamy base is then studded with bits of brownies and dark chocolate. There is really nothing better than that, my friends.

Why This Recipe Works:

EASY TO PREP AHEAD – The cherry ice cream base can be refrigerated a day in advance of churning. You can also make the brownies ahead of time too.
FULL OF FLAVOR – This black forest ice cream recipe beats a plain ole vanilla ice cream any day of the week.
IMPRESSIVE FOR GUESTS – We love making this creamy ice cream for company! It’s always a fun and delicious dessert.

What you’ll need to make Cherry Ice Cream:

Simple ingredients for the most delicious dessert.

Dairy – An equal ratio of whole milk to heavy cream.
Eggs – We’re using four egg yolks for this ice cream.
Sugar – Some granulated sugar is included for sweetness.
Pure Vanilla Extract – Some vanilla extract adds incredible flavor, as usual. We love Watkin’s brand.
Cherry Extract – I purchased a high quality cherry extract on Amazon (linked below).
Frozen Cherries – You can use frozen sweet cherries or fresh cherries for this delicious treat. If using fresh cherries, you’ll need to remove the pits before making the compote.
Brownie Chunks – We went with a simple box brownie mix and used about 1/3 of it for this recipe.
Dark Chocolate – An optional ingredient but delicious in this recipe.

How to make Black Forest Ice Cream:

Step 1
Combine brownie batter. In a small bowl, combine the brownie mix, melted butter, egg yolk, and a couple of tablespoons of hot water. Stir to combine.

Step 2
Bake brownies. Pour brownie batter into a greased one-pound bread pan, and smooth to all sides of the pan. Bake in a 350-degree F oven for 16-18 minutes, or until done in the center.

Let brownies cool and then slice them into small pieces.

Step 3
Temper eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)

When the milk is hot, pour 1/2 cup at a time into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan and heat to 165 degrees.

Step 4
Add remaining ingredients. Pour the hot mixture into an 8-cup measuring cup or large bowl. After it cools off slightly, add the heavy cream, vanilla extract, cherry extract, and a pinch of salt. Whisk well.

Step 5
Make cherry compote. Combine the frozen cherries, 3/4 cup of sugar, and a dash of water in a small saucepan. Cook over medium heat for about 10 minutes, stirring frequently. Let cool slightly.

Step 6
Blend. Pour cherry mixture into a high-powered blender. Blend at high speed until well combined. Pour the cherry compote into the measuring cup with the other ingredients.

Step 7
Chill. Cover the liquid mixture with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!

Step 8
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn cherry ice cream until it becomes thick and creamy.

You’ll see the ice cream thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)

Step 9
Add chocolate. Use a rubber spatula to spoon the ice cream into an ice cream storage container. Add the brownie chunks and some chopped chocolate chunks (optional).

Step 10
Freeze. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.

Pro-Tip: This ice cream would be great served with a drizzle of chocolate sauce!

More Ice Cream Flavors:

There are so many ice cream flavors to love. The following are a few of our favorites!

Tips for using a KitchenAid Ice Cream Attachment:

Freeze the bowl ahead of time: The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours prior to making your ice cream.
Chill your ingredients: Before making your ice cream mixture, make sure to chill all the ingredients, including the milk, cream, and any mix-ins you plan to use. This will help the mixture freeze faster and prevent ice crystals from forming.
Don’t overfill the bowl: Make sure not to overfill the freezer bowl with the ice cream mixture, as this can prevent it from churning properly. Leave about 1 inch of space at the top.
Start the mixer on a low speed: When you’re ready to start churning your ice cream, begin with the mixer on a low speed. You can gradually increase the speed as the mixture thickens.
Be patient: Churning ice cream can take anywhere from 20 to 40 minutes, depending on the recipe and the consistency you’re looking for. Be patient and don’t be tempted to stop the mixer too early, as this can result in a soupy texture.
Add mix-ins at the end: If you plan to add any mix-ins, such as chocolate chips or nuts, wait until the ice cream is almost fully churned before adding them in. This will ensure that they’re evenly distributed throughout the mixture.
Transfer to a container and freeze: Once the ice cream is fully churned, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until it’s firm enough to scoop. Enjoy your homemade ice cream!

Kitchen Tools Used: (affiliate links)

You may also want to purchase some pure cherry extract for this ice cream recipe.

xoxo ~Sue

Black Forest Ice Cream

Black Forest Ice Cream combines rich dark cherry ice cream and chocolate brownie chunks. This decadent frozen treat is both sweet and tart and will definitely be your new go-to ice cream!

Course Dessert

Cuisine American

Keyword black forest ice cream, homemade ice cream, KitchenAid Ice Cream recipes

Prep Time 45

Cook Time 30

Chill Time 6

Total Time 7 15

Servings servings

Calories 554kcal

Author Sue Ringsdorf

Ingredients

For the brownies:

6 oz. Double Chocolate Ghirardelli brownie mix
1 large egg yolk
3 Tablespoons unsalted butter – melted
a splash of hot water

For the cherry sauce:

1 pound frozen dark cherries
3/4 cup granulated sugar

For the ice cream base

4 large egg yolks
1/4 cup granulated sugar
1 ¾ cups whole milk
1 ¾ cup heavy cream
1 Tablespoon vanilla extract
2 teaspoons cherry extract
pinch of salt
2 oz. dark chocolate

Instructions

Combine brownie batter. In a small bowl, combine the brownie mix, melted butter, egg yolk, and a couple of tablespoons of hot water. Stir to combine.
6 oz. Double Chocolate Ghirardelli brownie mix, 3 Tablespoons unsalted butter, 1 large egg yolk, a splash of hot water
Bake brownies. Pour brownie batter into a greased one-pound bread pan, and smooth to all sides of the pan. Bake in a 350-degree F oven for 16-18 minutes, or until done in the center.
Let brownies cool and then slice them into small pieces.
Temper eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan and heat to 165 degrees.
4 large egg yolks, 1/4 cup granulated sugar, 1 ¾ cups whole milk
Add remaining ingredients. Pour the hot mixture into an 8-cup measuring cup or large bowl. After it cools off some, add the heavy cream, vanilla extract, cherry extract, and a pinch of salt. Whisk well.
1 ¾ cup heavy cream, 1 Tablespoon vanilla extract, 2 teaspoons cherry extract, pinch of salt
Make cherry compote. Combine the frozen cherries, 3/4 cup of sugar, and a splash of water in a small saucepan. Cook over medium heat for about 10 minutes, stirring frequently. Let cool slightly.
1 pound frozen dark cherries, 3/4 cup granulated sugar
Blend. Pour cherry mixture into a high-powered blender. Blend at high speed until well combined. Pour the cherry compote into the measuring cup with the other ingredients.
Chill. Cover the liquid mixture with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn cherry ice cream until it becomes thick and creamy.
You’ll see the ice cream thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)
Add chocolate. Use a rubber spatula to spoon the ice cream into an ice cream storage container. Add the brownie chunks and some chopped chocolate chunks (optional).
2 oz. dark chocolate
Freeze. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.
Pro-Tip: This ice cream would be great served with a drizzle of chocolate sauce!

Notes

Tips for using a KitchenAid Ice Cream Attachment:

Freeze the bowl ahead of time: The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours prior to making your ice cream.
Chill your ingredients: Before making your ice cream mixture, make sure to chill all the ingredients, including the milk, cream, and any mix-ins you plan to use. This will help the mixture freeze faster and prevent ice crystals from forming.
Don’t overfill the bowl: Make sure not to overfill the freezer bowl with the ice cream mixture, as this can prevent it from churning properly. Leave about 1 inch of space at the top.
Start the mixer on a low speed: When you’re ready to start churning your ice cream, begin with the mixer on a low speed. You can gradually increase the speed as the mixture thickens.
Be patient: Churning ice cream can take anywhere from 20 to 40 minutes, depending on the recipe and the consistency you’re looking for. Be patient and don’t be tempted to stop the mixer too early, as this can result in a soupy texture.
Add mix-ins at the end: If you plan to add any mix-ins, such as chocolate chips or nuts, wait until the ice cream is almost fully churned before adding them in. This will ensure that they’re evenly distributed throughout the mixture.
Transfer to a container and freeze: Once the ice cream is fully churned, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until it’s firm enough to scoop. Enjoy your homemade ice cream!

Nutrition

Creamsicle Ice Cream Recipe

Suebee Homemaker — Mon, 01 May 2023 11:00:00 +0000

This Orange Creamsicle Ice Cream Recipe is a delicious and nostalgic treat that combines a sweet cream base with an orange flavor. Fresh orange juice and zest add just the right amount of citrus to make this taste like the treat we grew up with!

Take a look at all my KitchenAid Ice Cream Recipes!

Orange Ice Cream Recipe

Do y’all remember the ice cream truck coming to your neighborhood with ice cream treats? We lived in the country when I grew up so we had to go to “town” to get our treats, and I used to be a huge fan of orange creamsicle pops. I also loved a classic root beer float, an actual ice pop, or a bowl of orange sherbet. Which was your favorite treat during your childhood?

What is orange creamsicle ice cream?

Orange creamsicle ice cream is a type of ice cream that is flavored with orange and vanilla, typically resembling the taste of a creamsicle popsicle. The ice cream is usually made by blending orange flavoring with vanilla ice cream or a custard base and may contain added sugar and cream for richness and texture.

We love our homemade ice cream and rotate between all the flavors. Try our Nutella Ice Cream, Black Forest Ice Cream, Raspberry Ice Cream, Caramel Swirl Ice Cream, or Reese’s Peanut Butter Ice Cream next!

Plus a copycat Chunky Monkey Ice Cream Recipe!

Why This Recipe Works:

SIMPLE INGREDIENTS – By using simple ingredients, orange creamsicle ice cream can capture the essence of the original frozen treat, without the need for artificial colors, flavors, or preservatives. These ingredients yield a perfect creamy texture.
REFRESHING – The creamy orange flavor provides a bright and citrusy taste that can be refreshing on a hot summer day. The cold temperature of the ice cream also makes it a great summer treat for beating the heat.
NOSTALGIC – Orange creamsicle ice cream is nostalgic because it has been a beloved treat for many generations and is often linked to happy memories of childhood. If you are a Gen X, you’ll remember this beloved ice cream flavor!

What you’ll need to make this Orange Creamsicle Recipe:

Simple ingredients for a delicious frozen treat. You’ll soon be making this orange creamsicle ice cream recipe on repeat!

Heavy Cream – This is the main ingredient in ice cream, providing a rich and creamy texture.
Whole Milk – Milk is also used to create the ice cream base and to adjust the fat content.
Eggs – Egg yolks are used to create a custard base for the ice cream, which adds richness and a smooth texture.
Sugar – Sugar is added to sweeten the ice cream and balance out the flavors.
Vanilla – Vanilla extract is added to complement the orange flavor and create a more complex taste.
Orange Juice plus Orange Zest – Orange zest and orange juice are added to provide the orange flavor to the ice cream. Likewise, you could use a citrus juicer to juice fresh oranges.
Salt – A small amount of salt is added to enhance the flavors and balance out the sweetness.

** This recipe is for a 2-quart ice cream maker. If using a smaller size, you will need to adjust recipe quantities. Make sure your ice cream machine has enough room for the ice cream to expand as it freezes. If it doesn’t have room, it will stay in liquid form!

How to make Orange Creamsicle Ice Cream:

Step 1
Temper eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)

When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture plus the remaining sugar back into the pan, and heat again to 165 degrees.

Step 2
Add remaining ingredients. Pour the hot mixture into an 8-cup measuring cup or large bowl. After it cools off some, add the remaining sugar, heavy cream, orange juice, and vanilla extract. Whisk well.

Step 3
Zest the orange. Use a grater to zest one large orange. Add the zest to the mixture and whisk again.

Step 4
Chill. Cover the liquid mixture with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!

Step 5
Churn ice cream. Start your 2-quart ice cream maker (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn orange creamsicle ice cream until it becomes thick and creamy.

You’ll see the ice cream start to thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)

Step 6
Freeze. Pour creamsicle ice cream into a freezer-safe container. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.

Step 7
Serve. Serve orange creamsicle ice cream in cones or serving bowls.

TIP: We like to use the leftover homemade ice cream to make an orange creamsicle float. Add creamsicle ice cream and orange soda to a blender and mix until creamy. YUM!

Tips for using a KitchenAid Ice Cream Attachment:

Freeze the bowl ahead of time: The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours prior to making your ice cream.
Chill your ingredients: Before making your ice cream mixture, make sure to chill all the ingredients, including the milk, cream, and any mix-ins you plan to use. This will help the mixture freeze faster and prevent ice crystals from forming.
Don’t overfill the bowl: Make sure not to overfill the freezer bowl with the ice cream mixture, as this can prevent it from churning properly. Leave about 1 inch of space at the top.
Start the mixer on a low speed: When you’re ready to start churning your ice cream, begin with the mixer on a low speed. You can gradually increase the speed as the mixture thickens.
Be patient: Churning ice cream can take anywhere from 20 to 40 minutes, depending on the recipe and the consistency you’re looking for. Be patient and don’t be tempted to stop the mixer too early, as this can result in a soupy texture.
Add mix-ins at the end: If you plan to add any mix-ins, such as chocolate chips or nuts, wait until the ice cream is almost fully churned before adding them in. This will ensure that they’re evenly distributed throughout the mixture.
Transfer to a container and freeze: Once the ice cream is fully churned, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until it’s firm enough to scoop. Enjoy your homemade ice cream!

Creamsicle Ice Cream FAQs:

Why should I temper eggs for ice cream?

Tempering eggs is an important step in making custard-based ice cream, as it helps to create a smooth and creamy texture, while also ensuring that the eggs are fully cooked and safe to eat.
If the eggs were simply added to the hot liquid all at once, they could cook too quickly and result in a lumpy, grainy texture in the ice cream. Additionally, if the eggs are not fully cooked, they may contain harmful bacteria that can cause foodborne illness.

Can I add orange extract to creamsicle ice cream?

Yes, you can add orange extract to add even more orange flavoring to the ice cream.

Do I have to use an ice cream maker to make this recipe?

Yes, you should use a machine to make this recipe. If wanting a no-churn recipe, you’ll need to use a combo of heavy cream and sweetened condensed milk plus add-ins. No-churn ice cream is normally denser and creamier due to the higher fat content while churned ice cream is lighter and fluffier.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Creamsicle Ice Cream Recipe

This Orange Creamsicle Ice Cream Recipe is a delicious and nostalgic treat that combines a sweet cream base with an orange flavor. Fresh orange juice and zest add just the right amount of citrus to make this taste like the treat we grew up with!

Course Dessert

Cuisine American

Keyword creamsicle ice cream recipe, orange ice cream

Prep Time 20

Cook Time 30

Chill Time 6

Total Time 6 50

Servings servings

Calories 373kcal

Author Sue Ringsdorf

Ingredients

1 ½ cups whole milk
4 large egg yolks
1 cup granulated sugar – divided
2 cups heavy cream
¾ cup orange juice
zest of one orange
2 Tablespoons vanilla extract
a pinch of salt

Instructions

Temper eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture plus the remaining sugar back into the pan and heat again to 165 degrees.
4 large egg yolks, 1 cup granulated sugar, 1 ½ cups whole milk
Add remaining ingredients. Pour the hot mixture into an 8-cup measuring cup or large bowl. After it cools off some, heavy cream, orange juice, vanilla extract, and a pinch of salt. Whisk well.
2 cups heavy cream, ¾ cup orange juice, 2 Tablespoons vanilla extract, a pinch of salt
Zest the orange. Use a grater to zest one large orange. Add the zest to the mixture and whisk again.
zest of one orange
Chill. Cover the liquid mixture with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!
Churn ice cream. Start your 2-quart ice cream maker (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn Orange ice cream until it becomes thick and creamy.
You’ll see the ice cream start to thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)
Freeze. Pour ice cream into a freezer-safe container. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.
Serve. Serve orange creamsicle ice cream in cones or serving bowls.

Notes

Freeze the bowl ahead of time: The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours prior to making your ice cream.
Chill your ingredients: Before making your ice cream mixture, make sure to chill all the ingredients, including the milk, cream, and any mix-ins you plan to use. This will help the mixture freeze faster and prevent ice crystals from forming.
Don’t overfill the bowl: Make sure not to overfill the freezer bowl with the ice cream mixture, as this can prevent it from churning properly. Leave about 1 inch of space at the top.
Start the mixer on a low speed: When you’re ready to start churning your ice cream, begin with the mixer on a low speed. You can gradually increase the speed as the mixture thickens.

Nutrition

KitchenAid Strawberry Ice Cream Recipe

Suebee Homemaker — Fri, 29 Jul 2022 11:00:00 +0000

KitchenAid Strawberry Ice Cream Recipe combines fresh strawberry puree with a sweet cream base. This extra creamy recipe uses a 2-quart ice cream maker and will be your new favorite recipe all year long!

Head to a round-up post of KitchenAid Ice Cream Recipes for all of my ice cream recipes!

Creamy Strawberry Ice Cream

Is there anything better than homemade ice cream? I think not! Especially when you have an extra creamy flavor like this one. In fact, I prefer mine quite soft which is why it’s hard to resist eating this straight from the attachment bowl!

While I can appreciate all the trendy flavors at times, I really prefer the classics. Chocolate, vanilla, strawberry, and cookies and cream. But never say never. I’ll keep trying new flavors!

Other Flavors:

So tell me, which kind of ice cream do you want to make next?

Something fruity? Peach | Blueberry | Very Berry | Creamsicle
Chocolatey? Double Chocolate | Chocolate Peanut Butter | Nutella
Classic? Vanilla Bean | Butter Pecan | Cookies and Cream | Mint Chip | Oreo | Caramel Swirl
Something different? Peppermint Stick | Pumpkin | Coffee Toffee | Reese’s PB | Chunky Monkey

Ingredient Notes:

Dairy – An equal ratio of whole milk to heavy cream.
Eggs – We’re using four egg yolks for this ice cream.
Sugar – Some granulated sugar is included for sweetness.
Strawberries – You’ll need one pound of hulled strawberries.
Vanilla – Some vanilla extract adds incredible flavor, as usual.

How to make KitchenAid Strawberry Ice Cream:

Step 1
Prep strawberries. Rinse the strawberries in cold water. Hull and slice them, and add to a mixing bowl. Then add 1/2 cup of sugar and stir to combine. Let the strawberries sit on your countertop for about an hour, until juices form.

Step 2
Puree strawberries. Pour the strawberries and juices into a blender. Pulse until very well pureed. Add to a large mixing bowl or 8-cup measuring cup. (This puree equals about 2.5 cups.)

Step 3
Temper eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)

When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan plus the remaining 3/4 cup of sugar, and heat again to 165 degrees.

Step 4
Add remaining ingredients. Let the mixture cool slightly and pour into the large bowl or measuring cup. Then add the heavy cream, vanilla extract, and a pinch of salt. Whisk well.

Step 5
Chill. Cover the liquid mixture with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!

Step 6
Churn ice cream. Start your 2-quart ice cream maker (I use a KitchenAid Attachment – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Let the mixer churn until the ice cream sets.

You’ll see the ice cream start to thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 30-35 minutes or so.)

Step 7
Freeze. Place container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.

Step 8
Serve. Serve the ice cream with some extra fresh strawberries, if desired!

Should I temper my eggs?

You’ll want to temper your eggs so that they are safe to eat in raw form. You can also use pasteurized eggs instead if you can find them in the grocery store.

Many people use raw eggs in their ice cream and other desserts. In fact, my parents used regular raw eggs in their ice cream, back in the day and nobody got sick. However, I like to temper eggs to be on the safe side. This is a must if you are serving the elderly, or anyone with a health condition.

Tips for using a KitchenAid Attachment:

Place bowl attachment in freezer. You’ll want to be sure to store the bowl in the freezer for AT LEAST 15 hours before using. Since we have an extra freezer in our laundry room, I keep ours in there all the time. That way we can make ice cream on a whim!
Run mixer in advance. Attach bowl to the KitchenAid mixer and add the attachments. Start mixer on the lowest setting BEFORE adding ice cream mixture. This will prevent the bowl from freezing up.
Add liquid while mixer is running. Then carefully pour the liquid into the bowl attachment while it’s running.
Let it slow down slightly. The ice cream is done when you see it expanding to the top of the bowl and the mixer starts to slow down.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

KitchenAid Strawberry Ice Cream Recipe

KitchenAid Strawberry Ice Cream Recipe combines fresh strawberry puree with a sweet cream base. This extra creamy recipe uses a 2-quart ice cream maker and will be your new favorite recipe all year long!

Course Dessert

Cuisine American

Keyword homemade strawberry ice cream, KitchenAid Ice Cream recipes

Prep Time 25

Cook Time 30

Chill Time 6

Total Time 6 55

Servings servings

Calories 438kcal

Author Sue Ringsdorf

Ingredients

1 pound fresh strawberries – hulled
½ cup granulated sugar
4 large egg yolks
1 cup granulated sugar – divided
1½ cups whole milk
1½ cups heavy cream
2 Tablespoons Watkins vanilla – or good quality vanilla extract
pinch of salt

Instructions

Prep strawberries. Rinse the strawberries in cold water. Hull and slice them, and add to a mixing bowl. Then add 1/2 cup of sugar and stir to combine. Let the strawberries sit on your countertop for about an hour, until juices form.
1 pound fresh strawberries, ½ cup granulated sugar
Puree strawberries. Pour the strawberries and juices into a blender. Pulse until very well pureed. Pour puree into a large mixing bowl or 8-cup measuring cup. (This puree equals about 2.5 cups.)
Temper eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the milk into a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, drizzle about one cup of it into the eggs/sugar, whisking constantly. Then pour the egg mixture back into the pan plus the remaining 3/4 cup of sugar, and heat to 165 degrees.
4 large egg yolks, 1 cup granulated sugar, 1½ cups whole milk
Add remaining ingredients. Let cool slightly and then add into the large bowl. Then add the heavy cream, vanilla extract, and a pinch of salt. Whisk well.
1½ cups heavy cream, 2 Tablespoons Watkins vanilla, pinch of salt
Chill. Cover the liquid mixture with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!
Churn ice cream. Start your 2-quart ice cream maker (I use a KitchenAid Attachment – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Let the mixer churn until the ice cream sets.
You’ll see it start to thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 30-35 minutes or so.)
Freeze. Place container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.
Serve. Serve the ice cream with some extra fresh strawberries, if desired!

Notes

You’ll want to temper your eggs so that they are safe to eat in raw form. You can also use pasteurized eggs instead if you can find them in the grocery store.

TIPS FOR USING A KITCHENAID ATTACHMENT:

Place bowl attachment in freezer. You’ll want to be sure to store the bowl in the freezer for AT LEAST 15 hours before using. Since we have an extra freezer in our laundry room, I keep ours in there all the time. That way we can make ice cream on a whim!
Run mixer in advance. Attach bowl to the KitchenAid mixer and add the attachments. Start mixer on the lowest setting BEFORE adding ice cream mixture. This will prevent the bowl from freezing up.
Add liquid while mixer is running. Then carefully pour the liquid into the bowl attachment while it’s running.
Let it slow down slightly. The ice cream is done when you see it expanding to the top of the bowl and the mixer starts to slow down.

Nutrition

Homemade Peach Ice Cream

Suebee Homemaker — Wed, 04 Aug 2021 11:00:00 +0000

This seven ingredient Homemade Peach Ice Cream is creamy and delicious, perfect for a warm sunny day. Use perfectly ripe peaches for the best ice cream! Plus read my tips for the easiest way to peel peaches!

Fresh Peach Ice Cream Recipe

Happy summer! I’ve had a few people recently ask me a fresh homemade peach ice cream recipe. You ask, I deliver! I’ve got a list of other requests but will always take more. Keep them coming, and I’ll keep sharing my ideas and recipes.

For me, summertime has always been about cold desserts. Now that we’ve purchased an ice cream maker that you can use INSIDE the house, I love it even more. We still use our old-fashioned ice cream maker (a 4-quart mixer – rock salt required) but if I can avoid going outside on hot Texas days and use the KitchenAid, I’ll do that every time. See below for links.

More Homemade Ice Cream Recipes:

Which one will you try first?

We’ve got the standard Vanilla Bean Ice Cream, Chocolate Peanut Butter Ice Cream, and Oreo Ice Cream.
Then there are fruity flavors like Blueberry Ice Cream, Strawberry Ice Cream, and Raspberry Ice Cream (and this peach version).
And of course, we’ve got other tasty versions like Caramel Swirl Ice Cream, Butter Pecan Ice Cream, Coffee Toffee Ice Cream, and Black Forest Ice Cream among others.

Reasons to LOVE this easy peach ice cream recipe:

ONLY SEVEN INGREDIENTS – Easy-to-find ingredients make this super doable for any home cook.
SEASONAL PEACHES. – I love making this in the summer during peach season. Juicy, drip-down-your-face beautiful peaches are key to summer flavor.
SMOOTH & CREAMY – If you include large chunks of peaches, they become rather hard and icy. Using a food processor to puree them (but leaving tiny peach pieces) allows the ice cream to stay creamy. That’s what you want!
DELICIOUS LEFTOVERS – I love having little containers of ice cream in my freezer. Since I’ve been testing recipes like crazy, I have about a dozen or so containers at this moment (even after giving some away)!

Ingredients needed for the Best Peach Ice Cream:

These simple ingredients are a delicious way to enjoy delicous homemade ice cream with real peach flavor.

Dairy – Both heavy whipping cream and whole milk is needed.
Eggs – I used five egg yolks for this recipe.
Sugar – You’ll need a cup and a half of granulated sugar.
Vanilla Extract – I always use Watkin’s Vanilla.
Fresh Peaches – You’ll need six medium-ripe peaches for this recipe.
Salt – Just a pinch of salt is needed to balance the sweetness.

Best Way to Peel Peaches:

Do you want to make the process of peeling peaches easier? This will do it. Just a quick boil allows for no waste and no knife necessary!

Step 1
Boil. Bring a saucepan of water to a boil over medium-high heat. Submerge peaches, two at a time, for 30 seconds.

Step 2
Do a quick ice bath. Remove peaches immediately and place in the ice bath to cool.

Step 3
Peel. Use your fingers to pull the skin off the peaches. This should be very simple to do after this process.

How to Prep Peaches for Ice Cream

STEP 1 – Slice Peaches. After the peaches have been peeled, slice them into thin slices and add to a bowl.

STEP 2 – Add freshly squeezed lemon juice and one cup of sugar to the sliced peaches.

STEP 3 – Stir and let macerate. Letting the peaches sit will allow for juices to form and the peaches will soften.

STEP 4 – Pour peaches and juices into a food processor.

STEP 5 – Puree peaches. Pulse food processor for only a few seconds to make peach puree. You want some small chunks of peaches to remain.

How to Temper Eggs:

You’ll want to temper your eggs to be safe to eat. You can also use pasteurized eggs instead if you can find them in the grocery store.

Pour the whole milk into a small saucepan and heat over medium heat until it reaches 165 degrees. stirring often. Do not boil.
In a small mixing bowl, combine the egg yolks and 1/2 cup sugar and whisk well.
When milk reaches 165 degrees, take a small measuring cup and pour it into the egg mixture, whisking vigorously as you pour it in. Do not stop whisking, and continue to pour about a cup of hot milk into the eggs.
Then pour the contents of the bowl into the saucepan and place back on heat. Continue whisking and heating until the mixture reaches 165 degrees.
Remove cooked custard base from heat and let cool.
Refrigerate.

NOTE: When the custard mixture has thickened enough, it will coat the back of a spoon, and you’ll notice that the line created by your finger when you run it across the coated spoon remains distinct.

How to make Homemade Peach Ice Cream Recipe:

NOTE: Operate your ice cream machine according to manufacturer’s instructions. This recipe works in any 2-quart ice cream machine. While we use a KitchenAid Attachment, you can also use a Cuisinart ice cream maker (linked below).

Now that we’ve covered how to easily peel peaches, prepare them from ice cream, and temper the eggs, it’s time to explain how to put it all together. This recipe does need advance preparation, but it’s SO worth it and pretty quick too.

Prep. If using KitchenAid attachment, place the bowl into the freezer a full day in advance (or at least 15 hours) before churning.
Temper the eggs. See directions above.
Prepare peaches. See directions above for my simple process to easily peel peaches PLUS how to process them.
Combine ice cream ingredients. In a large measuring bowl, combine the cooled tempered egg mixture (whole milk, eggs, and 1/4 cup sugar), the pureed peaches (peaches plus one cup sugar), heavy cream, vanilla, and salt. Mix well, cover with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!
Churn. If using a KitchenAid attachment (as pictured below), start the mixer with the attachment so that it’s turning BEFORE you pour the liquid in. Then pour in whisked ingredients and let it churn until finished. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl, approximately 25-30 minutes.
Remove. Use a rubber scraper to pour the ice cream out of the bowl into a pan or freezer-safe container.
Freeze. Freeze the ice cream in an airtight container until ready to serve. The texture will be a bit like soft-serve ice cream at first so it needs a couple of hours to firm up.

Tips for using a KitchenAid Attachment:

Place bowl attachment in freezer. You’ll want to be sure to store the bowl in the freezer for AT LEAST 15 hours before using. Since we have an extra freezer in our laundry room, I store the attachment in it. That way we can make ice cream on a whim!
Run mixer in advance. Attach bowl to the KitchenAid mixer and add the attachments. Start mixer on the lowest setting BEFORE adding ice cream mixture. This will prevent the bowl from freezing up.
Add liquid while mixer is running. Then carefully pour the liquid into the bowl attachment while it’s running.
Let it slow down slightly. The ice cream is done when you see it expanding to the top of the bowl and the mixer starts to slow down.

Other peach recipes with fresh peach flavor:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Homemade Peach Ice Cream

This seven ingredient Homemade Peach Ice Cream is creamy and delicious, perfect for a warm sunny day. Use perfectly ripe peaches for the best ice cream! Plus read my tips for the easiest way to peel peaches!

Course Dessert

Cuisine American

Keyword homeamde ice cream, homemade peach ice cream

Prep Time 30

Cook Time 25

Chill Time 4

Total Time 4 55

Servings servings

Calories 427kcal

Author Sue Ringsdorf

Ingredients

For the peaches:

6 medium peaches – peeled and sliced
1 cup sugar
1 Tablespoon lemon juice – freshly squeezed

Remaining ingredients:

5 large egg yolks
1/2 cup granulated sugar
1 ½ cups whole milk
2 cups heavy cream
2 Tablespoons vanilla extract
a pinch of salt

Instructions

If using a KitchenAid attment, place the bowl in the freezer a full day in advance (or at least 15 hours) before churning.
Temper eggs. Pour the whole milk into a small saucepan and heat over medium heat until it reaches 165 degrees. stirring often. Do not boil. Combine egg yolks and 1/2 cup sugar in a small bowl.
When milk reaches 165 degrees, drizzle about one cup of it into eggs/sugar mixture, whisking vigorously as you pour it in. Then pour the contents of the bowl into the saucepan and place back on heat. Continue whisking and heating until the mixture reaches 165 degrees. Let cool slightly.
1 ½ cups whole milk, 5 large egg yolks, 1/2 cup granulated sugar
Prep peaches.
Boil. Bring a saucepan of water to a boil over medium-high heat. Submerge peaches, two at a time, for 30 seconds.
Do a quick ice bath. Remove peaches immediately to an ice bath until cool.
Peel. Use your fingers to pull the skin off the peaches. This should be very simple to do after this process.
Peel and slice the peaches. Add to a bowl with 1 cup of sugar and freshly squeezed lemon juice. Stir and let macerate. Let the peaches sit for about 30 minutes so that a rich, thick syrup forms.
Pour peaches into a food processor and pulse. You want a few small chunks to remain.
6 medium peaches, 1 cup sugar, 1 Tablespoon lemon juice
Chill liquid ice cream. Combine all ingredients in a large mixing bowl – the tempered eggs, the pureed peaches, heavy cream, vanilla extract, and a pinch of salt. Mix well, cover with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!
2 cups heavy cream, 2 Tablespoons vanilla extract, a pinch of salt
Churn ice cream. If using a KitchenAid attachment (as pictured below), start the mixer with the attachment so that it’s turning BEFORE you pour the liquid in. Then pour in whisked ingredients and let it churn until finished.
You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl, approximately 25-30 minutes.
Add to container. Use a rubber scraper to pour the ice cream out of the bowl into a pan or container.
Freeze. Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.

Video

Notes

Tips for using Ice Cream KitchenAid Attachment:

Place bowl attachment in freezer. You’ll want to be sure to store the bowl in the freezer for AT LEAST 15 hours before using. Since we have an extra freezer in our laundry room, I store the attachment in it. That way we can make ice cream on a whim!
Run mixer in advance. Attach bowl to the KitchenAid mixer and add the attachments. Start mixer on the lowest setting BEFORE adding ice cream mixture. This will prevent the bowl from freezing up.
Add liquid while mixer is running. Then carefully pour the liquid into the bowl attachment while it’s running.
Let it slow down slightly. The ice cream is done when you see it expanding to the top of the bowl and the mixer starts to slow down.

Nutrition

Here’s more Farmer’s Market Week Recipes

Breakfast Recipes

Glazed Peach Scones by Our Good Life
Peach Pancakes by Life Love and Good Food

Starters and Sauce Recipes

Air Fried Zucchini Fries by West Via Midwest
Bacon Wrapped Pickles by Take Two Tapas
Chilled Cucumber Melon Soup by Cookaholic Wife
Easy Refrigerator Dill Pickles by Cheese Curd In Paradise
Raspberry Lemonade Limoncello Cocktail by Books n’ Cooks
Strawberry Pesto Brie Bites by Kate’s Recipe Box
Watermelon Rind Pickles by Palatable Pastime
Zucchini Nachos by Magical Ingredients

Ice Cream party!!

Blueberry Ice Cream Recipe

Suebee Homemaker — Fri, 14 May 2021 11:27:20 +0000

This Blueberry Ice Cream Recipe is for all you blueberry lovers out there. Follow my simple 20-minute process of cooking and straining plump blueberries and then combine them with classic ice cream ingredients. So creamy and FULL of blueberry flavor, and makes this the BEST ice cream ever!

No matter which kind of ice cream maker you are using, you can adapt all of my ice cream recipes to fit. Head to our KitchenAid Ice Cream Recipes post to see my other recipes!

Best Blueberry Ice Cream

HUGE blueberry lovers here. Seriously…HUGE.

Mike and I celebrated our 30th wedding anniversary two years ago in Maine. Yup, the home of the blueberry! We enjoyed so many wonderful things there, especially blueberry beer (the best!), blueberry mules, and blueberry ice cream. We found the best soft serve just a few blocks from where we stayed in Bar Harbor, and I remember saying that I would recreate it for the blog.

To this day, we buy blueberries in bulk when they’re seasonal. Next up…blueberry mojitos!

For other blueberry recipes on the blog, try Blueberry Bagels, Blueberry Smoothie Bowls, and Blueberry French Toast Casserole!

Ingredients needed:

Dairy – An even amount of heavy cream and whole milk is needed.
Eggs – I used four egg yolks for this recipe.
Sugar – Just a cup and a fourth of granulated sugar.
Vanilla – I always use Watkin’s Vanilla.
Blueberries – Fresh blueberries work best!
Lemon – Some fresh lemon juice helps keep the blueberries fresh!

How to temper eggs:

You’ll want to temper your eggs so that they are safe to eat. You can also use pasteurized eggs instead if you can find them in the grocery store.

Pour the whole milk into a small saucepan and heat over medium heat until it reaches 165 degrees, stirring often. Do not boil.
In a small mixing bowl, combine the eggs and sugar and whisk well.
When milk reaches 165 degrees, take a small measuring cup and pour into the egg mixture, whisking vigorously as you pour it in. Do not stop whisking, and continue to pour about a cup of hot milk into the eggs.
Then pour the contents of the bowl into the saucepan and place back on heat. Continue whisking and heating until the mixture reaches 165 degrees.
Remove from heat and let cool. Refrigerate.

How to make blueberry ice cream:

Step 1
Prep. If using a KitchenAid attachment, place the bowl into the freezer a full day in advance (or at least 15 hours) before churning.

Step 2
Temper the eggs. See directions above.

Step 3
Cook the blueberries. In a medium saucepan, combine the blueberries, the freshly squeezed lemon, and 1/2 cup of sugar. Cook on medium heat, and use a potato masher to smash the blueberries open while cooking. This will take about 20 minutes.

Step 4
Strain the blueberries/juice. Pour the cooked berries into a fine mesh strainer over a bowl, catching all the juices. Use a spoon to push the berries and allow all the juice to strain out. Cool.

Step 5
Combine ice cream ingredients. In a large measuring bowl, combine the cooled tempered egg mixture (whole milk, eggs, and sugar), the blueberry JUICE (not the berry pulp), the heavy cream, and the vanilla. Mix well and refrigerate for at least four hours before churning. The mixture should be VERY COLD!

Step 6
Churn. If using a KitchenAid attachment (as pictured below), start the mixer with the attachment so that it’s turning BEFORE you pour the liquid in. Then pour in whisked ingredients and let it churn until finished. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl, approximately 25-30 minutes.

Step 7
Remove. Use a rubber scraper to pour the ice cream out of the bowl into a freezer-safe container.

Step 8
Add the blueberry pulp. Add the blueberry pulp to the ice cream, and stir well.

Step 9
Freeze. Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.

Tips for using a KitchenAid Attachment:

Place bowl attachment in freezer. You’ll want to be sure to store the bowl in the freezer for AT LEAST 15 hours before using. Since we have an extra freezer in our laundry room, I keep ours in there all the time. That way we can make ice cream on a whim!
Run mixer in advance. Attach bowl to the KitchenAid mixer and add the attachments. Start mixer on the lowest setting BEFORE adding ice cream mixture. This will prevent the bowl from freezing up.
Add liquid while mixer is running. Then carefully pour the liquid into the bowl attachment while it’s running.
Let it slow down slightly. The ice cream is done when you see it expanding to the top of the bowl and the mixer starts to slow down.

Other Ice Cream Flavors:

So tell me, which kind of ice cream do you want to make next?

Something fruity? Peach | Blueberry | Very Berry | Strawberry
Chocolatey? Double Chocolate | Chocolate Peanut Butter
Classic? Vanilla Bean | Butter Pecan | Cookies and Cream | Mint Chip | Oreo
Something different? Peppermint Stick | Pumpkin | Coffee Toffee | Reese’s PB

Kitchen Items Used: (affiliate links)

xoxo ~Sue

Blueberry Ice Cream Recipe

This Blueberry Ice Cream Recipe is for all you blueberry lovers out there. Follow my simple 20 minute process of cooking and straining plump blueberries and then combine them with classic ice cream ingredients. So creamy and FULL of blueberry flavor, and makes this the BEST ice cream ever!

Course Dessert

Cuisine American

Keyword blueberry ice cream recipe, homemade ice cream, kitchenaid ice cream

Prep Time 30

Cook Time 30

Chill Time 6

Total Time 7

Servings 1-cup servings

Calories 480kcal

Author Sue Ringsdorf

Ingredients

For the blueberries:

2 pints blueberries – or 24 ounces
1/2 cup granulated sugar – divided
1/2 large lemon – freshly squeezed

The remaining:

4 large egg yolks
3/4 cup granulated sugar
2 cups whole milk
2 cups heavy cream
2 Tablespoons vanilla
a pinch of salt

Instructions

If using KitchenAid attachment, place the bowl into the freezer a full day in advance (or at least 15 hours) before churning.
Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan, plus another 1/2 cup sugar, and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.
4 large egg yolks, 3/4 cup granulated sugar, 2 cups whole milk
Prep blueberries. In a medium saucepan, combine the blueberries, the freshly squeezed lemon, and 1/2 cup of sugar. Cook on medium heat, and use a potato masher to smash the blueberries open while cooking. This will take about 20 minutes..
2 pints blueberries, 1/2 large lemon, 1/2 cup granulated sugar
Strain berries. Pour the cooked berries into a fine mesh strainer over a bowl, catching all the juices. Use a spoon to push the berries and allow all the juice to strain out. Cool.
Combine mixture. In a large measuring bowl, combine the tempered egg mixture, the blueberry JUICE (not the berry pulp), heavy cream, vanilla extract, and a pinch of salt.
Mix well and refrigerate for at least four hours before churning. The mixture should be VERY COLD!
2 cups heavy cream, 2 Tablespoons vanilla, a pinch of salt
Churn. If using a KitchenAid attachment, start the mixer with the attachment so that it’s turning BEFORE you pour the liquid in. Then pour in whisked and chilled ingredients and let it churn until finished.
You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl, approximately 25-30 minutes.
Transfer to container. Use a rubber scraper to pour the ice cream out of the bowl into a freezer safe container. Add the blueberry pulp to the ice cream, and stir well.
Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.

Video

Notes

If you prefer a smooth blueberry ice cream, you can leave the pulp from the berries out and just flavor with the strained juice.

This ice cream will last in the freezer for several months.

Nutrition

Friday #BBQWeek Recipes

Appetizers and Drinks

BBQ Deviled Eggs by The Spiffy Cookie
Lemonade Margarita by Cheese Curd In Paradise
Mojitos with Grilled Strawberries and Mint by Our Good Life

Side Dishes

Caprese Salad by House of Nash Eats
Classic Broccoli Salad by Family Around the Table
Cowboy Caviar by Devour Dinner
Grilled Peppers and Potatoes by Jolene’s Recipe Journal
Wilted Mixed Green Salad with Bacon and Blue Cheese by Karen’s Kitchen Stories

Main Dishes

Grilled Shrimp Skewers with Tropical Fruit Salsa by A Day in the Life on the Farm
Summer Steak Salad by Kate’s Recipe Box

Desserts

Blueberry Coffee Cake by Sweet Beginnings
Blueberry Ice Cream Recipe by SueBee Homemaker
Copycat Dole Pineapple Whip by Hezzi-D’s Books and Cooks
Grilled Strawberry Shortcake by Blogghetti

Be sure to follow our Pinterest board for more summer BBQ ideas. Thank you to Christie from A Kitchen Hoor’s Adventures and Ellen from Family Around the Table for hosting the event.

Homemade Strawberry Ice Cream

Suebee Homemaker — Fri, 02 Aug 2019 14:10:36 +0000

Homemade Strawberry Ice Cream combines fresh strawberries with a sweet vanilla cream base. Just six ingredients and a four-quart electric ice cream maker are all you need to make the best tasting ice cream at home!

A flashback to my childhood. It’s Saturday night. Mom is making homemade pizza and Dad is making homemade ice cream. Donnie and Marie are on the tube.

The ice cream maker we used in the old days was a hand crank. Dad made it in the basement, and used snow (during the winter months) instead of ice to make it freeze. I remember running around him while he was cranking, and being utterly excited about the prospect of homemade ice cream, as he was. Dad would rotate between making vanilla and chocolate, vanilla being my favorite and chocolate being his. I have no idea what everyone else liked best. But both flavors were delicious.

Another vivid memory I have is Dad eating his chocolate ice cream WITH saltine crackers. A bite of a cracker, and a bite of ice cream, repeat

The strawberries are SO good this time of year, as are all fresh berries.

The addition of strawberries to ice cream is easy.

Clean and pat dry the strawberries.
Trim the stem, and dice.
Add sugar and let sit for a few minutes.
Use blender to puree.
Add to ice cream mix.

Ingredients needed for Homemade Strawberry Ice Cream:

Pasteurized Eggs – These are safe to eat in raw form. If you are unable to find them, you will need to temper your eggs.
Sugar – You’ll need a bit of sugar for the strawberry puree, and then more for the base.
Vanilla – I always use Watkins Vanilla for my ice cream recipes because it has the best flavor.
Dairy – Heavy Cream and 1% Milk – You’ll need a 2:1 ratio of heavy cream to milk.
Strawberries – I use about one pound of strawberries, after the stems are removed.
Ice and Rock Salt – These are used for churning the ice cream only. They don’t go into the actual recipe ingredients.

How to make Homemade Strawberry Ice Cream:

To make this recipe, you will need this 4-Quart Electric Ice Cream Maker, or a similar one in size.
Clean and hull the strawberries. Place in large mixer along with 1/2 cup of sugar, and puree. This will measure at about two cups total.
In a large mixing bowl, beat the eggs. Add the sugar and vanilla and beat again. Add the strawberry puree.
Next, add the heavy cream and milk, and mix again.
Pour the mixture into the canister of the ice cream maker.
Place the canister into the ice cream maker, and layer the ice and rock salt all around it. As ice melts, continue adding layers of ice and salt. You’ll know when it’s done when ice cream starts to expand and thicken, and the ice cream maker slows down.
Remove the canister from the ice cream maker, and pour it into a large Tupperware container. Let the ice cream harden in the freezer a bit before serving, if you can wait that long.

I’ve also got several other amazing ice cream recipes on the blog. All of them require an ice cream maker. If you have smaller than a 4 quart machine, just reduce the recipe ingredients.

Creamy Peanut Butter Ice Cream – My most recent ice cream recipe, and it’s for all the peanut butter lovers out there.
Double Chocolate Ice Cream – This one requires you to make the chocolate portion the day before you churn.
Cookies and Cream Ice Cream – What’s not to love about adding Oreos?!
Very Berry Strawberry Ice Cream – This one has more strawberry puree than this original strawberry version. It’s delish!

Let’s celebrate summer and eat ice cream every day!

Kitchen Tools used for this recipe: (Affiliate Links)

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

Homemade Strawberry Ice Cream

Course Dessert

Cuisine American

Keyword homemade ice cream, homemade strawberry ice cream, ice cream churner

Prep Time 15

Freezing Time 1

Total Time 1 15

Servings people

Calories 471kcal

Author Sue Ringsdorf

Ingredients

1 1/4 pounds fresh strawberries – or 1 pound of hulled strawberries
1/2 cup sugar
4 large pasteurized eggs – or one cup of liquid pasteurized eggs
1 1/2 cups sugar
4 cups heavy whipping cream
2 cups milk – I use 1%
3 Tablespoons Watkins Vanilla
rock salt and ice (not used in actual ice cream!) – this is for the ice cream process only

Instructions

Two hours before (or more) ice cream is prepared, clean and chop fresh strawberries. Add 1/2 cup of sugar to strawberries and store in refrigerator.
After two hours, pour strawberry mixture into blender and puree. Set aside.
Using a large mixing bowl, whip pasteurized eggs and sugar until well blended. Add heavy whipping cream, milk, and Watkins Vanilla. Stir until well combined. Add strawberry mixture and whip again.
Pour into 4-quart canister of ice cream maker. This should fill to about 2/3 – 3/4 full. DON’T OVERFILL or ice cream can’t expand!! Place into ice cream maker, and layer ice and rock salt all around canister. Fill all the way to the top of barrel and start.
As ice melts, continue adding more ice and rock salt. When you see ice cream rising to the top of the canister, and ice cream maker starts to slow down, the ice cream should be done. This process may take anywhere from one to two hours. If ice cream is still too soft, continue to churn.
When ice cream is done, pour it into a tupperware container with a lid. Store in freezer.

Video

Notes

NOTE: Pasteurized eggs are sometimes hard to find, but they are safe to eat in raw form. If you can’t find them, you will need to temper your eggs.

Nutrition

Very Berry Strawberry Ice Cream

Suebee Homemaker — Mon, 08 Jul 2019 11:00:44 +0000

Very Berry Strawberry Ice Cream combines a bunch of pureed strawberries with a sweet vanilla cream base. Use a four-quart ice cream maker, and enjoy the best ice cream for days!

Homemade Ice Cream!

It’s summertime, and that means two things. One, it’s hot outside, and two, it’s time for ice cream.

We’ve always been ice cream fanatics in our family. In fact, I grew up eating Schwann’s vanilla almost daily. My dad and I would literally stand at the counter in the evenings, with spoons in our hands, eating directly from the container! Apparently, Mom didn’t mind this behavior – or maybe she was already sleeping. I don’t allow my boys to eat from the container, btw, because GERMS.

Homemade ice cream was always for special occasions during my childhood. We made most of it around the winter holidays due to an excess of snow. Instead of ice, we used snow to pack the churner! I absolutely love these memories. We made vanilla and chocolate on a rotating basis, and my dad required saltine crackers with his chocolate. One bite of ice cream, one bite of cracker…and repeat.

How I wish I could eat ice cream on the daily now. We save it for special occasions, except for the homemade leftovers. We eat those nightly until it’s gone!

This Very Berry Strawberry Ice Cream mimics the Baskin Robbins Strawberry version. It’s loaded with fresh strawberries and absolutely tastes like summer in every bite.

A couple of notes:

Using a larger percentage of strawberry puree will make the ice cream less creamy (and healthier!) than a version with less strawberries. I find it best to eat it the first day.
When eating leftovers, set the container out for awhile to soften the ice cream. This will take a bit longer with this strawberry version.

Ingredients needed for the best strawberry ice cream:

Pasteurized Eggs – These are safe to eat in raw form. If you are unable to find them, you will need to temper your eggs.
Sugar – You’ll need some for the strawberry puree, and a bit more for the remaining mixture.
Vanilla – I always use Watkins Vanilla for my ice cream recipes because it has the best flavor.
Dairy – Heavy Cream and 2% Milk – You’ll need an equal ratio of both for this recipe.
Fresh Strawberries – I used 2 1/2 pounds for this recipe. After the strawberries were pureed in a mixer, it measured at about 4 cups.
Ice and Rock Salt – These are used for churning the ice cream only. They don’t go into the recipe.

How to make Very Berry Strawberry Ice Cream:

To make this recipe, you will need this 4-Quart Electric Ice Cream Maker, or a similar one in size.
Clean and hull the strawberries. Place in large mixer (I love this Vitamix.) along with 1/2 cup of sugar, and puree. This will measure at about four cups total.
In a large mixing bowl, beat the eggs. Add a cup of the sugar and vanilla and whisk again. Add the strawberry puree.
Next, add the heavy cream and milk, and mix again.
Pour the mixture into the canister of the ice cream maker.
Place the canister into the ice cream maker, and layer the ice and rock salt all around it. As ice melts, continue adding layers of ice and salt. You’ll know when it’s done when ice cream starts to expand and thicken, and the ice cream maker slows down.
Remove canister from ice cream maker, and pour it into a large Tupperware container. Eat some, and then freeze immediately!

Don’t you love the PINK color of this ice cream? It’s so vibrant from the beautiful strawberries you see above. I love using seasonal produce in my cooking, and strawberries are best in the summer. We absolutely can’t get enough of them. If you are looking for other ways to use strawberries right now, I’ve got a few ideas for you on the blog.

Other strawberry recipes on the blog:

I’ve also got several other amazing ice cream recipes on the blog. All of them require an ice cream maker. If you have smaller than a 4 quart machine, just reduce the recipe ingredients.

Creamy Peanut Butter Ice Cream – My most recent ice cream recipe, and it’s for all the peanut butter lovers out there.
Double Chocolate Ice Cream – This one requires you to make the chocolate portion the day before you churn.
Cookies and Cream Ice Cream – What’s not to love about adding Oreos?!
Homemade Strawberry Ice Cream – The classic strawberry, and a little bit creamier texture than this one.

Let’s celebrate summer and eat ice cream every day!

Kitchen Tools used for this recipe: (Affiliate Links)

Make this ice cream pie recipe next: Easy Oreo Ice Cream Pie

xoxo ~Sue

Very Berry Strawberry Ice Cream

Very Berry Strawberry Ice Cream combines a bunch of pureed strawberries with a sweet vanilla cream base. Use a four-quart ice cream maker, and enjoy the best ice cream for days!

Course Dessert

Cuisine American

Keyword frozen dessert, homemade strawberry ice cream

Prep Time 20

Churning Time 1

Total Time 2 20

Servings servings

Calories 314kcal

Author Sue Ringsdorf

Ingredients

2.5 pounds fresh strawberries
1 ½ cup sugar – divided
4 large pasteurized eggs – these are safe to eat in raw form *
3 Tablespoons vanilla
2 cups heavy cream
2 cups 2% milk
rock salt and lots of ice – these are required for the churning process only

Instructions

Clean and hull the strawberries. Slice in chunks, and add to a blender. Add 1/2 cup of sugar, and pulse until well blended. (This puree will measure to about 4 cups.)
In a large mixing bowl, add the pasteurized eggs and whisk. Add 1 cup of sugar, and vanilla, and aggressively whisk. Then add the heavy cream, milk, and strawberry mixture – and whisk again until very well mixed.
Pour mixture into a 4-quart canister of your ice cream maker. This should fill to about 3/4 full. DON'T OVERFILL because the ice cream mixture needs to expand.
Place the canister into the ice cream maker, and layer ice and rock salt all around the canister until it is filled to the top. Start churner.
As ice melts, continue adding more ice and rock salt. When you see ice cream rising (expanding) and the ice cream maker starts to slow down, the ice cream should be done. This process may take anywhere from 30 minutes to an hour. If ice cream is still too soft, continue to churn.
When ice cream becomes thick, pour it into a tupperware container with a lid. Store in freezer.

Video

Notes

A couple of notes:

Using a larger percentage of strawberry puree will make the ice cream less creamy than a version with less strawberries. It’s best the first day!
When eating leftovers, set the container out for while to soften the ice cream. This will take a bit longer with this strawberry version.

Nutrition