Homemade Ice Cream with Lucy

Learn to make this frozen treat, just in time for summer!

Tradition Kitchens is pleased to welcome back Lucy! She has taught cheesecake and hot milk cake, and is coming back to teach homemade ice cream. Lucy will be showing us how to make a vanilla ice cream base, and will walk us through adding different ingredients to make both chocolate and strawberry ice cream!

Lucy Neiderbach learned to bake alongside her mom in New York. A retired teacher who once hosted "In the Kitchen with Lucy" at her school, Lucy will show you how to make this perfectly cold dessert, just in time for summer!

Don’t worry if you don’t have an ice cream maker, here is a helpful article about how to make homemade ice cream without one: https://barefeetinthekitchen.com/ice-cream-without-a-machine/


Watch the recording of our class:


Vanilla Ice Cream

Ingredients:

1 cup heavy cream

2 cups half-and-half

seeds from a vanilla bean or 1 tbsp vanilla extract

2/3 cup sugar

dash of salt

Directions:

  1. Combine ingredients in a blender or food processor until sugar dissolves.

  2. Chill in the refrigerator until ready to freeze

  3. Pour into ice cream maker and follow instructions for freezing, or pour into a loaf pan and freeze until frozen.


Chocolate Ice Cream

Ingredients:

1 cup milk

2 cups heavy cream

1/2 cup sugar

2 egg yolks, beaten

2 oz semisweet chocolate, melted

1 oz unsweetened chocolate, melted

2 tsp vanilla extract

2 tsp coffee extract

dash of salt

Directions:

  1. Combine milk and cream in a saucepan and heat over low heat until bubbles form around the edge and the mixture is hot.

  2. Beat egg yolks in a small bowl and carefully add a few spoonfuls of hot cream mixture to the eggs to gradually warm them.

  3. Stir eggs back into saucepan and continue to cook over low heat, stirring constantly, until mixture thickens slightly.

  4. Remove from heat and strain custard into a bowl.

  5. Add the chocolate, vanilla, coffee extract, and salt.

  6. Use immersion blender to incorporate the chocolate into the cream mixture.

  7. Place bowl in a pan of ice or cold water to cool to room temperature.

  8. When cooled, pour into blender and pulse 3-4 times to make sure all the chocolate is incorporated.

  9. Chill in the fridge until ready to freeze.

  10. Blend again slightly before freezing.

  11. Pour into ice cream maker and follow instructions for freezing, or pour into a loaf pan and freeze until frozen.


Strawberry Ice Cream

Ingredients:

1 1/2 cups fresh strawberries, or 12 oz frozen unsweetened strawberries

1/2 cup milk

1 1/2 cups heavy cream

2/3 cup sugar

1 tbsp vanilla extract

2 tbsp Triple Sec

dash of salt

Directions:

  1. Place strawberries in a blender or food processor and puree.

  2. Add remaining ingredients and process or blend until smooth.

  3. Chill in the fridge until ready to freeze.

  4. Blend again slightly before freezing.

  5. Pour into ice cream maker and follow instructions for freezing, or pour into a loaf pan and freeze until frozen.


Peach Ice Cream

Ingredients:

2 cups half and half

3/4 cup sugar

1/4 cup nonfat dry milk

3 cups peeled pitted sliced peached, or 1 package (16 oz) frozen slices peaches, defrosted

3 tbsp lemon juice

2 tsp vanilla extract

dash of salt

Directions:

  1. Combine half and half, sugar, and dry milk in a blender or food processor and blend until smooth.

  2. Add peaches and remaining ingredients and process until smooth.

  3. Chill in the fridge until ready to freeze.

  4. Blend again slightly before freezing.

  5. Pour into ice cream maker and follow instructions for freezing, or pour into a loaf pan and freeze until frozen.


Bonus Recipes!

Coffee Ice Cream

Ingredients:

1 1/2 cups whole milk

1 1/2 cups heavy cream

1 cup brewed dark-roast coffee, chilled

1/2 cup plus 1 tbsp sugar

1 tsp vanilla extract

dash of salt

Directions:

  1. Mix together the milk, cream, and brewed coffee.

  2. In a separate bowl, combine the sugar and salt, then add the milk mixture and whist until the sugar dissolves.

  3. Add the vanilla and stir to combine.

  4. Set aside, stirring occasionally, to allow the flavors to blend, about 15 minutes.

  5. Chill in the fridge until ready to freeze.

  6. Pour into ice cream maker and follow instructions for freezing, or pour into a loaf pan and freeze until frozen.


Mint Chocolate Chip Ice Cream

Ingredients:

1 1/2 cups whole milk

1 1/2 cups heavy cream

1 cup packed fresh mint leaves or 1 tsp mint extract

4 large egg yolks

1/2 cup plus 2 tbsp sugar

Green food coloring (optional)

3 oz bittersweet or semisweet chocolate, finely chopped

2 tsp canola oil

dash of salt

Directions:

  1. Combine milk, 1 cup of cream, and mint in a saucepan and heat over medium heat until bubbles form around the edge and the mixture is hot. Remove from the heat and allow the mint 20 minutes to steep.

  2. Beat egg yolks, sugar, salt and the remaining cream in a large bowl and carefully add a few spoonfuls of hot cream mixture to the eggs to gradually warm them.

  3. Stir egg mixture back into saucepan and continue to cook over low heat, stirring constantly, until mixture thickens slightly.

  4. Remove from heat and strain custard into a bowl.

  5. Add the food coloring, if using.

  6. Place bowl in a pan of ice or cold water to cool to room temperature.

  7. Stir occasionally, then cover with plastic wrap to prevent a skin from forming.

  8. About 1 hour before freezing, melt the chocolate and stir in the oil. Let cool to room temperature.

  9. Chill in the fridge until ready to freeze.

  10. Pour into ice cream maker and follow instructions for freezing, or pour into a loaf pan and freeze until just about frozen.

  11. Add the chocolate mixture to the ice cream and place the mixture back in the freezer or restart your ice cream maker.

  12. Freeze until frozen.


Equipment:

Blender

Ice cream maker

Spatula

Knife

Cutting board

Measuring cups and spoons