Home Made Ice Cream Recipes

Home Made Ice Cream, Yogurt, Sorbet

 Home Made Ice Cream Recipes

 

 

 

 

Going back to the 18th and 19th Century Ice cream was made by hand in a large bowl placed inside a tub filled with ice and salt. This was called the pot-freezer method. French confectioners invented the "sorbetière" , a precursor of the modern Ice Cream maker, it was a covered pail with a handle attached to the lid. In the pot-freezer method, the temperature of the ingredients is reduced by the mixture of crushed ice and salt. The hand-cranked churn, which also uses ice and salt for cooling, replaced the pot-freezer method.

The first U.S. patent for a hand crank Ice Cream maker was issued in 1843. The hand-cranked churn produced smoother ice cream . In the early 20th Century Immigrants at Ellis Island were served ice cream as part of their Welcome to America meal. A popular myth claims that the ice cream cone was invented at the 1904 World's Fair in St. Louis, however, a New York City ice cream vendor actually created the cone in 1896 to prevent customers from stealing his serving glasses. He patented the idea in 1903 and it took off in popularity at the 1904 World's Fair.


The development of industrial refrigeration in the 1870s eliminated the need to cut and store natural ice and when the continuous-process freezer was perfected in 1926, it allowed commercial mass production of ice cream and the birth of the modern ice cream industry.

The most common method for producing ice cream at home is to use an ice cream maker, in modern times generally an electrical device that churns the ice cream mixture while cooled inside a household freezer, or using a solution of pre-frozen salt and water, which gradually melts while the ice cream freezes. Some more expensive models have an inbuilt freezing element. A newer method of making home-made ice cream is to add liquid nitrogen to the mixture while stirring it using a spoon or spatula. Some ice cream recipes call for making a custard, folding in whipped cream, and immediately freezing the mixture.

 

Ice Cream Makers





CHOCOLATE CHERRY  ICE CREAM


CHOCOLATE ICE CREAM CUSTARD


CHOCOLATE MINT ICE CREAM


CHOCOLATE BANANA ICE CREAM


CHOCOLATE RUM  ICE CREAM


CHOCOLATE ALMOND  ICE CREAM


DOUBLE CHOCOLATE  ICE CREAM


SOUTHERN COMFORT  ICE CREAM


SUGAR FREE  CHOC. ICE CREAM


WHITE CHOCOLATE  ICE CREAM


BUTTER PECAN  ICE CREAM


BUTTERSCOTCH  ICE CREAM


COCONUT  ICE CREAM


COFFEE  ICE CREAM


COOKIE DOUGH  ICE CREAM


EGGNOG  ICE CREAM


MAPLE WALNUT  ICE CREAM


MINT JULEP  ICE CREAM


PEANUT BUTTER  ICE CREAM


PISTACHIO  ICE CREAM


PUMPKIN ICE CREAM


SWEET POTATO ICE CREAM

ROCKY ROAD  ICE CREAM


BANANA CANTALOUPE  ICE CREAM


BANANA PINEAPPLE  ICE CREAM


SIMPLE  BANANA CHOCOLATE


BASIC BANANA  ICE CREAM


BANANA MOCHA  ICE CREAM


GOOSEBERRY ICE CREAM



Ice Cream Cones and Sundaes

 

 

 


 

 

 


CARROT ICE CREAM PIE


CHERRY  ICE CREAM


CHERRY CHEESECAKE  ICE CREAM


BLUEBERRY ICE CREAM


RASPBERRY ICE CREAM


PEACH ICE CREAM


STRAWBERRY ICE CREAM


STRAWBERRY SHERBET


RUM RAISIN  ICE CREAM


TOOTIE FRUITY  ICE CREAM


BASIC VANILLA  ICE CREAM


FRENCH VANILLA  ICE CREAM


SMOOTH VANILLA  ICE CREAM


RHUBARB ICE CREAM


ROCKY ROAD ICE CREAM


TOMATO ICE CREAM


 


Frozen yogurts and sorbet


Chocolate Frozen Yogurt


Vanilla Frozen Yogurt


Raspberry Frozen Yogurt


Raspberry Frozen Yogurt 2


Banana Frozen Yogurt


Mango & Peach Frozen Yogurt


Peach Frozen Yogurt


Banana-Strawberry Frozen Yogurt


Frozen Apricot Yogurt


Blueberry Frozen Yogurt


Chocolate Swirl Frozen Yogurt


Apple Sauce & Frozen Yogurt


Blueberry Sorbet


Watermelon Sorbet


Strawberry Sorbet


 


 

Vanilla Frozen Yogurt  

teaspoon vanilla extract
2 1/4 cup milk
1/2 cup sugar
1 envelope gelatin
1/8 teaspoon salt
1 1/2 cup plain yogurt
1/4 cup corn syrup

Combine the milk, sugar, gelatin, and salt. Let stand 1 minute.

Cook over low heat for 5 minutes or until the gelatin dissolves. Let the mixture cool completely. Stir in the vanilla extract, yogurt, and corn syrup.

Pour into a bowl; cover and chill for 8 hours. Pour into a ice cream machine and freeze according to manufacturer's instructions.
Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery

 


 


Frozen Apricot Yogurt  

1 1/2 cup Dried apricots
1 1/2 cup Orange juice
3 cups  Low-fat yogurt
1 ts Grated orange rind

In small saucepan or microwave dish, combine apricots and orange juice. Bring to a steady boil. Cover and simmer over medium heat for about 10 minutes.

Let cool.

Combine apricot mixture, yogurt and orange rind. Mix well. Freeze in an ice-cream machine or transfer to shallow metal cake pan. Freeze until almost solid. Break into big chunks and beat with electric mixer or food processor until smooth.

Transfer to airtight container and freeze until firm -about 45 min to an hour-.

Let stand in refrigerator for 15 to 30 minutes or until softened before serving.

 

 

Raspberry Frozen Yogurt   

3 cups raspberries
2/3 cup sugar
1 tablespoon cornstarch
1 cup milk
1/4 cup corn syrup
1 cup plain yogurt

In food processor purée the raspberries for about 1 minute or until smooth. Strain and discard seeds. Set aside. Combine the sugar and cornstarch in a small saucepan. Add the milk and bring to a boil. Cook 1 minute, stirring constantly. Remove from the heat. Stir in raspberry purée and corn syrup. Let the mixture cool completely. Combine the raspberry mixture and yogurt in a bowl; stir well. Cover and chill 8 hours. Pour raspberry mixture into a ice cream machine. Freeze according to manufacturer's instructions.

 

Raspberry Frozen Yogurt 2    

3 pints raspberries
2 tablespoon fresh lemon juice
1 1/3 cups powdered sugar
1 cup nonfat yogurt, plain

In a blender, puree raspberries with lemon juice. To remove seeds, force the puree through a fine strainer into a bowl. Mix in sugar and yogurt. If necessary, chill until cold. Pour into the canister of an ice cream maker and freeze according to the manufacturer's instructions.
Alternatively, freeze the mixture in a shallow metal cake pan until solid, about 6 hours.
Break into chunks and process in a food processor.
 

Mango & Peach Frozen Yogurt   

2 medium (8 oz.) ripe mangoes, peeled and cubed
2 cups peach low-fat yogurt
1/2 cup honey

In a blender or food processor container, process mango cubes until smooth. Add yogurt and honey; process until well combined. Transfer mixture to ice cream maker; freeze according to manufacturer’s directions.
 

Peach Frozen Yogurt    

1/2 cup sugar
1 teaspoon gelatin
1/8 teaspoon nutmeg
1/2 cup milk
2 tablespoons corn syrup
1 1/2 pound peaches, peeled & quartered
1 cup plain yogurt
1/2 teaspoon vanilla

Combine the first 3 ingredients in a saucepan. Stir in milk; let stand 1 minute. Place over low heat; cook 5 minutes or until the gelatin dissolves, stirring constantly. Remove from heat; stir in the corn syrup. Let the mixture cool completely. In a food processor add the peaches and process until smooth; scraping the sides of the processor bowl occasionally. Combine the peach purée, gelatin mixture, yogurt, and vanilla in a large bowl; stir well. Cover and chill 8 hours. Pour mixture into a ice cream machine and freeze according to manufacturer's instructions.
 

Banana-Strawberry Frozen Yogurt     

2 ripe bananas
1 cup sliced strawberries
1 cup plain fat-free yogurt
1/2 cup sifted powdered sugar
1 tsp. vanilla extract
Place ingredients in a food processor; process until smooth. Pour into freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon into freezer-safe container; cover and freeze.
 


 

 

 Apple Sauce & Frozen Yogurt    

2 lb Golden apples cored, and cut into 1/4 -1/2" thick slices
1/4 cup sugar
1/2 tsp ground cinnamon
2 tbl lemon juice
6 scoop fat-free no-sugar-added
vanilla frozen yogurt - (1/4-cup ea)
Grated nutmeg to taste


Lay apple slices in a 3-quart or larger crockery slow cooker.
Combine sugar and cinnamon.
Sprinkle over apples and drizzle with lemon juice.
Cover and cook on Low for 6 1/2 to 8 hours.

To serve, spoon hot apples into 6 dessert dishes.
Top each with a scoop of frozen yogurt.
Lightly sprinkle with nutmeg and serve.

 

Kiwi Sorbet   

12 kiwis
3/4 cup sugar
1 large egg white, slightly beaten

Peel the kiwis and slice them coarsely. Place in a food processor along with the sugar and puree finely. Be sure there are no lumps. There should be about 3 cups of puree.

Transfer the mixture to an ice-cream freezer and process according to manufacturer's directions.

Beat the egg white with 2 or 3 strokes of a whisk. When the mixture is half-frozen, pour the egg white into it and resume freezing until done.

Watermelon Sorbet    


1/2 cup corn syrup
2/3 cup sugar
1 watermelon
4 tablespoons lime juice
2 tablespoons grenadine

Remove the Rind from the Melon. Pick out all the seeds, and break the melon into chunks. Take half of the melon, place that amout of melon into the blender with all sugar. Mix until the melon and sugar are combined thoroughly. Take the other half and put it in the blender with the corn syrup. Mix together. In a large bowl mix the 2 portions together. If needed, use a hand-blender to liqueify the contents. Place liquefied watermelon into a container and freeze
 

Strawberry Sorbet   

1 quart full-flavored strawberries
½ cup frozen apple juice concentrate
2 tablespoons lemon juice

Puree all ingredients in a food processor, pour into a bowl, cover, and freeze for 3 or 4 hours.

Remove the bowl from the freezer about every 45 minutes and puree again for a smooth consistency. Let the sorbet sit out at room temperature for 15 minutes or so before serving

Chocolate Swirl Frozen Yogurt   

3/4 cup Sugar
2 tsp Cornstarch
12 oz Can low fat evaporated milk
1 tsp Vanilla extract
1 cup Plain low fat yogurt, stirred
2 oz Semi-sweet chocolate

In medium saucepan, combine sugar and cornstarch. Stir in milk. Cook and stir over moderate heat until thickened and bubbly. Remove from heat; cool to lukewarm. Add vanilla and yogurt. Refrigerate until mixture is cold.

Melt chocolate. While chocolate is hot, pour it very slowly into chilled yogurt mixture while stirring gently. Freeze in ice-cream maker according to manufacturer's directions; or follow refrigerator-freezer instructions previously posted.


Banana Frozen Yogurt     

3 cups low fat plain yogurt
2 cups very ripe bananas
1/3 cup brown sugar
2 tsp lemon juice


Blend bananas, brown sugar and lemon juice in blender or food processor. When thoroughly blended, add yogurt. Makes about 1Qt

Chocolate Frozen Yogurt  


3/4 cup sugar
2 teaspoons cornstarch
12 ounces evaporated low fat milk
1 teaspoon vanilla
1 cup plain yogurt
2 ounces semisweet chocolate chips

In medium saucepan, combine the sugar and cornstarch. Stir in milk.

Cook and stir over moderate heat until thickened and bubbly.

Remove from heat; let the mixture in the refrigerator.

Add the vanilla and yogurt. Refrigerate until the mixture is cold.

Melt the chocolate. While the chocolate is hot, pour it very slowly into the chilled yogurt mixture while stirring gently. Freeze in a ice-cream maker according to manufacturer's directions.
 

Blueberry Frozen Yogurt    

2 Cup Fresh Blueberries
1 Banana -mashed
3/4 Cup Sugar-Quantity Flexible
1/2 Cup Orange Juice
2 cup Nonfat Yogurt plain
1 tsp Vanilla Extract

In an electric blender or food processor, combine all ingredients.
Blend well.
Pour into ice cream maker and freeze according to manufacturer's instructions.
Defrost slightly before serving

 

How to make Ice Cream Video  Wiki-how

 

How to Make Ice Cream Video  Allrecipes.com

 

The History of Ice Cream  canalmuseum.org

 

 

21 Best Homemade Ice Cream Recipes -Southern Living

29 Amazing Vegan Ice Cream Recipes - Buzz Feed Food