Homemade Creamy Ice Cream Recipe

This recipe guides you through making “Homemade Creamy Ice Cream” in two classic flavors: vanilla and strawberry. The images show vibrant scoops of pale yellow (vanilla) and pink (strawberry) ice cream served in a clear glass bowl, with a spoon nestled in, inviting a taste. Additionally, the images display larger containers of each flavor, indicating a substantial yield and the smooth, creamy texture achieved through this homemade process. This recipe promises a rich, velvety ice cream that surpasses store-bought varieties, perfect for a refreshing treat or dessert.

Ingredients:

For the Base Cream Mixture (enough for both flavors):

• 2 cups (480ml) heavy cream
• 1 cup (240ml) whole milk
• ¾ cup (150g) granulated sugar
• ¼ teaspoon salt
• 1 teaspoon vanilla extract (for vanilla ice cream)

For Vanilla Ice Cream:

• All of the prepared base cream mixture
• 1 additional teaspoon vanilla extract

For Strawberry Ice Cream:

• All of the prepared base cream mixture
• 1 ½ cups (about 250g) fresh or frozen strawberries, hulled and quartered
• 2 tablespoons (25g) granulated sugar (optional, for macerating strawberries)
• ½ teaspoon lemon juice (optional, brightens strawberry flavor)
• Few drops of red or pink food coloring (optional, for vibrant color)

Equipment:

• Large saucepan
• Whisk
• Heat-proof bowl
• Fine-mesh sieve (optional, for straining strawberry puree)
• Ice cream maker (churn-style recommended)
• Airtight freezer-safe containers (2, approximately 1-quart size each, as seen in image)
• Rubber spatulas
• Ice cream scoop
• Small glass serving bowl (as seen in image)

Instructions:

Part 1: Prepare the Base Cream Mixture

1. Combine Ingredients: In a large saucepan, combine the heavy cream, whole milk, ¾ cup of granulated sugar, and salt.
2. Heat Gently: Place the saucepan over medium-low heat. Whisk constantly until the sugar is completely dissolved and the mixture is warm, but not boiling. Do not let it come to a boil. This should take about 5-7 minutes.
3. Cool: Remove the saucepan from the heat. Pour the warm cream mixture into a clean, heat-proof bowl. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled. A well-chilled base is essential for creamy ice cream.

Part 2: Prepare Strawberry Puree (for Strawberry Ice Cream)

1. Macerate Strawberries (Optional): If using fresh strawberries, combine the hulled and quartered strawberries with 2 tablespoons of granulated sugar and ½ teaspoon of lemon juice in a bowl. Let sit for 15-30 minutes to allow the strawberries to release their juices.
2. Blend Strawberries: Transfer the strawberries (and their juices) to a blender or food processor. Blend until smooth.
3. Strain Puree (Optional, for smoother ice cream): For a very smooth strawberry ice cream, press the puree through a fine-mesh sieve to remove seeds. This step is optional, depending on your preference for texture.
4. Chill Puree: Cover and refrigerate the strawberry puree until thoroughly chilled, at least 1 hour.

Part 3: Churn the Ice Cream

1. Divide Base Cream: Once the base cream mixture is thoroughly chilled, divide it into two equal portions in separate bowls. Each portion will be approximately 1.75 cups (420ml).
2. Churn Vanilla Ice Cream:
   • To one portion of the chilled base cream mixture, add the additional 1 teaspoon of vanilla extract. Stir well.
   • Pour this vanilla cream mixture into your ice cream maker.
   • Churn according to the manufacturer’s instructions. This typically takes 20-30 minutes, until the ice cream is the consistency of soft-serve.
   • Transfer the soft-serve consistency vanilla ice cream to an airtight freezer-safe container.
3. Churn Strawberry Ice Cream:
   • To the second portion of the chilled base cream mixture, add the chilled strawberry puree. Stir well to combine. Add a few drops of red or pink food coloring if a more vibrant color is desired.
   • Pour this strawberry cream mixture into your ice cream maker (ensure the ice cream maker bowl is re-chilled or use a separate one if making both flavors concurrently).
   • Churn according to the manufacturer’s instructions, typically 20-30 minutes, until it reaches a soft-serve consistency.
   • Transfer the soft-serve consistency strawberry ice cream to a separate airtight freezer-safe container.

Part 4: Freeze and Serve

1. Freeze: Place both containers of soft-serve ice cream in the freezer for at least 4-6 hours, or until hardened to your desired consistency. Freezing overnight is ideal for firm scoops. The image shows the ice cream in containers, ready for freezing or having been frozen.
2. Serve: When ready to serve, let the ice cream sit at room temperature for 5-10 minutes to soften slightly, making it easier to scoop. Scoop generous portions into a glass bowl and enjoy your homemade creamy ice cream.

Tips for Success:

• Chill Thoroughly: The colder your ice cream base is before churning, the faster it will freeze and the smoother and creamier your final product will be. This prevents large ice crystals from forming.
• Ice Cream Maker Bowl: Ensure your ice cream maker’s freezer bowl is fully frozen (usually 12-24 hours) before you begin churning. A partially frozen bowl will result in soft, runny ice cream.
• Don’t Overfill: Do not overfill your ice cream maker. The mixture will expand as it churns and incorporates air.
• Quality Ingredients: Using good quality heavy cream and whole milk will make a noticeable difference in the richness and creaminess of your ice cream.
• Customizing Sweetness: Taste your base cream mixture (before churning) and adjust the sugar if desired. Remember that flavors become less pronounced when frozen, so the mixture should taste slightly sweeter than you want the final ice cream to be.
• Add-ins: If adding solid mix-ins (like chopped fruit, chocolate chips, or nuts), fold them in during the last 5 minutes of churning or after the ice cream has reached a soft-serve consistency, just before transferring to the freezer.
• Airtight Containers: Store homemade ice cream in airtight containers to prevent freezer burn and keep it fresh.
• Softening Before Scooping: Homemade ice cream tends to freeze harder than commercial ice cream due to the absence of stabilizers. Allowing it to sit out for a few minutes before scooping will make it easier to serve.
• Other Flavors:
  • Chocolate Ice Cream: Whisk in ½ cup (50g) unsweetened cocoa powder and adjust sugar to taste, or melt 4 oz bittersweet chocolate into the warm cream base before chilling.
  • Mint Chip: Add 1 teaspoon mint extract and green food coloring to the vanilla base, then fold in mini chocolate chips after churning.
  • Coffee Ice Cream: Dissolve 2-3 tablespoons instant espresso powder or coffee granules in a small amount of warm milk before adding to the base cream mixture.
• Sherbet vs. Ice Cream: The image caption mentions “sherbet vs sherbert”. This recipe is for ice cream, which contains dairy and fat, resulting in a richer, creamier product. Sherbet typically contains less dairy (or none) and often includes fruit puree, making it lighter and more intensely fruity than ice cream.
• Comparison to Other Desserts: This homemade ice cream is a refreshing frozen dessert, distinct from baked goods like cakes (such as a very chocolate cake, pound cakes, or sponge cakes), pies, or cookies. It’s also different from chilled puddings like Strawberry Banana Pudding or Pineapple Dream.