Home made ice cream

5 HOME MADE ICE CREAM RECIPES

Coconut Ice Cream

Ingredients
1 can coconut milk
1 can cream of coconut
1 cup heavy whipping cream or half and half
Half teaspoon salt
Half teaspoon coconut flavour (optional)
What you need to do:

Combine all ingredients in a plastic bowl and give them a good mix.

Cover your bowl and place in a freezer. (If you have an ice cream maker, simply pour in and freeze according to manufacturer’s instructions.)

Now what you do is remove your ice cream and beat every 20 minutes or so, so that it freezes into the right texture. This takes about 6 hours so I like doing it when I am at home with no plans of going out. If you have an ice cream maker, no need to do this. Coconut ice cream is ready.

Vanilla Ice Cream

Ingredients
 1 can sweetened condensed milk
 2 cups heavy whipping cream
 1 tablespoon vanilla extract
Instructions

1. Put all ingredients in a bowl and mix.2. Freeze for 6 hours.
   Details
   Prep time: 5 mins Cook time: 0 mins Total time: 6 hour 5 mins Yield: 4 servings

Chocolate ice cream recipe

Ingredients
1 cup heavy whipping cream
1 can sweetened condensed milk
1 cup chocolate-hazelnut spread
Instructions

1. Put heavy whipping cream and sweetened condensed milk in a bowl and beat until it reaches a soft peak.2. Add chocolate spread in and mix until everything is incorporated.3. Pour into loaf pan or plastic bowl. Cover and freeze for at least 6 hours.
   Details
   Prep time: 15 mins Cook time: Total time: 6 hours 15 mins Yield: 6 servings

Mint And Key Lime Ice Cream

Ingredients
8 egg yolks
2 cups of half and half (half cream and half milk)
2 cups heavy whipping cream
2 cups of 2 % milk (or whole liquid milk)
1 and a third cups of sugar
20 mint leaves
20 key limes
1 teaspoon vanilla extract (optional)

Directions:

Combine milk, heavy cream and half and half in a pot and put on medium heat, stirring from time to time. Note: If you don’t have half and half, you could use 3 cups of milk and 3 cups of cream.

As it heats up, put in your fresh mint leaves.
Now while keeping an eye on the above mixture, in a bowl put in all 8 egg yolks. Some of my egg yolks mixed together so you can only see 4 distinct ones here.
Dump in your sugar.
With a whisk or an electric mixer, give that a good mix until it thickens up. While beating this keep stirring your milk and cream from time to time so it doesn’t burn.
I don’t know why this picture is repeating itself. Ha.
Okay now pour your heated milk and cream mixture into a blender. Note that it should get hot but it shouldn’t boil. Blend the hell out of it so the mint leaves can be broken and all that minty goodness can be in the milk.
Strain the mixture back into the pot.

Now cut all your cute little limes in twos.
Squeeze them into a strainer by hand or with the help of a squeezer. As you do this, put your milk mixture on medium heat and stir every now and then. Note that it shouldn’t boil over.
Remember your beaten egg yolks? Take a cup or two of your milk mixture and pour into the yolk and sugar mixture while beating continuously. This tampers the mixture so the eggs don’t cook and curdle up when poured into the hot milk and cream.
Now pour that eggy goodness into the milky goodness. Stir continuously.
Add in your freshly squeezed lime juice and vanilla extract (optional). Oh boy, this is where the tasting begins.
Keep stirring until the mixture thickens up. This is the custard that will later become ice cream. It is ready when it coats the back of a wooden spoon.
Pour all that goodness into a bowl.
Cover it with plastic paper. The plastic should touch the custard so it doesn’t form skin when cold.
Put all that goodness in a fridge and let it cool down completely. I left mine overnight but you don’t have to. When it is completely cold, take off the plastic. The mixture will look really thick.
Give it a good mix. It will lighten up but don’t worry it will get really thick as you freeze.
If you have an ice cream maker, at this point, freeze according to manufacturer’s instructions. But if your kitchen ministry is still growing like mine, use a freezer. This is what you will do: Pop your custard into the freezer and after every 15 minutes, give it a good stir (and lick some). It will thicken up gradually and will get the right texture. If you just leave it to freeze without stirring, it won’t be like the ice cream we all love.
So keep stirring!
When it gets to this consistency, stop stirring. Ice cream is ready!

Mango Coconut Ice Cream

Ingredients
2-3 very ripe mangoes
1 can coconut milk
1/2 cup honey (optional)
Instructions

1. Peel mangoes,(don’t forget our little obligation to one half) cut around the pit, cut into chunks and put in a blender.2. Add coconut milk and honey and blend everything to be smooth.3. Put into ice cream maker and churn or put into a freezer-safe bowl and freeze for about 6-8 hours or overnight.Notes. If not using an ice cream maker, be sure to remove the mixture from the freezer and whisk once every hour until completely frozen.
   When you take it out of the freezer to eat, it will be very hard so it helps to let it sit for about five minutes before scooping out. Enjoy!