Homemade Ice Cream

Strawberry and Peach Flavored Recipes

Helpful hints: Freeze the ice cream canister for at least 24 hours prior.

Make your ice cream early in the morning and it will be adequately hardened to serve as dessert that evening. Be sure to pick up some sugar cones unless you've got other plans for the ice cream.

When making ice cream, I will prepare the fruit mixture first and set it up on an ice bath to cool. Then, I will move onto making the vanilla ice cream base.

Although, the process at a glance might seem somewhat labor intensive, it's really not that hard. In fact, once you've been through the process, you'll agree. Just remember that the cooking is done at medium low heat settings, you don't want any boiling going on.

Take a moment and read the entire recipe through from start to finish. Familiarize yourself with the process and the ingredients needed.

So, with that, we'll begin by working our way through preparing the fruit flavoring mixture. It is added to vanilla base when both are cold. The mixtures are combined just prior to transferring the ice cream to an ice cream maker.

Next, we'll go over the ingredients and the 'how to' for creating the vanilla ice cream base.

You will notice that the strawberry fruit mixture is strained on 3 separate occasions. It is strained the first time, after it's pureed. The second time, after it has gone through the thickening/cooking process. It is strained a third time after added to the cooled vanilla base. just prior to transferring the mixture to an ice cream maker. I'll remind you as we go along.

Step One:

Strawberry Mixture:

3 c fresh strawberries hulled, halved and processed until pureed in a food processor. Strain the mixture into a saucepan.

Add 1/2 c of sugar and 1 T cornstarch into the strawberry purèe and cook over medium heat for 10 minutes or until mixture gently bubbles up to surface and is slightly thickened. Strain into a bowl and cool over an ice bath until cold.

Special Note: Some folks like to add a cup or so of chopped strawberries into a mixture just before it's added to the ice cream maker. That's your call. Sometimes I do, sometimes I don't. It depends on how many strawberries I need to use up.

What's an Ice Bath? Basically, it's a combination of ice cubes and water placed in a bowl that is wider than the bowl you'll be placing down into it.

Peach Mixture:

2 c fresh peaches, peeled and chopped (About 3 large peaches)

1/2 c sugar

1/2 t lemon juice

Macerate peaches, 1/2 c sugar, lemon juice in a saucepan until syrupy; about 10 minutes. Continue to simmer over medium heat until peaches are soft. Cool in an ice bath until cold.

Step Two:

The Vanilla Ice Cream Base:

Egg Yolk Mixture:

4 egg yolks

1/3 c of sugar

Whisk together the egg yolks and the 1/3 c of sugar and set aside.

Milk/Cream Mixture:

1 1/2 c Whole Milk

1 c Heavy Cream

1/2 c sugar

1/8 t salt

2 t pure vanilla extract

Heat Whole Milk, Heavy Cream and a 1/2 c of sugar in a heavy-bottomed saucepan over medium heat until you see steam rising from the pan. This process can take from 8 - 10 minutes over a medium heat setting. To temper the egg yolks, slowly add a cup of the hot cream mixture to the egg yolks while whisking vigorously. Gradually add the egg yolk mixture to the rest of the hot cream mixture while whisking vigorously to avoid any curdling of the egg yolks. It will be a lemon colored mixture at this point. Cook over medium heat about 8 minutes, stirring constantly. You will want to gently cook the yolk-milk mixture until it coats the back of a spoon. Do not bring to a boil! After the ice cream base is cooked, strain the mixture into a bowl and stir in the vanilla extract. Cool over an ice bath until cold and stir in fruit mixture.

Transfer to an ice cream maker and process for 30 minutes until you have a soft-serve consistency. Place in freezer for a minimum of 6 hours to further harden the ice cream before serving. Process according to manufacturer's instructions.

Special Note: When the Ice Cream Base and Strawberry fruit mixture is combined and ready to be transferred to an ice cream machine, strain this mixture one last time in order to catch any gel-like specks that have resulted from earlier on, when thickening the strawberry mixture with cornstarch.

If you'd like to share any ice cream recipes or have a comment or a question regarding anything on this site, drop me a line via the contact box.

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