Recipes
Ice cream mixtures can be as simple as pureed fruit, sugar and cream, Philadelphia-style, or based on more
complicated cooked custards, French style. Both are delicious, though French versions are slightly richer. The
recipes which follow are for both kinds. All use rich, heavy cream. If you prefer a lighter, lower-calorie mixture,
substitute milk (whole or skim) or even yogurt for the cream in any of these recipe. Always sample the mixtures
before freezing and adjust to your own taste.
Use these simple recipes as an inspiration for your own favorite ice creams. If you like a little crunch, add a cup
of chopped nuts, chocolate chips or candy to a quart of mixture either before or after freezing, depending on
whether you want the crunch to be frozen, too. You can also add chopped fruit, fresh or dried, shredded coconut,
even marshmallows. It’s better to add these soft things at the end so they do not get icy.
Strawberry Ice Cream
2 pints strawberries, washed and bulled
½ cup plus 2 tablespoons superfine sugar
3 tablespoons fresh lemon juice
1 ½ cups heavy cream
Purée the strawberries in a food processor. Stir in
the remaining ingredients. Pour the mixture into
the removable mixing bowl of the ice cream maker
and freeze.
Maple Walnut Ice Cream
2 cups heavy cream
¾ cup milk
1 ¼ cups Vermont grade a maple syrup
¾ cup walnut pieces
Pour the mixture into the bowl of the SNO ice cream
maker and freeze.
Peach Ice Cream
Two 16-ounce can peaches packed in heavy syr-
up, drained, liquid discarded.
¾ cup simple syrup
3 tablespoons fresh lemon juice
1 cup heavy cream
Puree the peaches in a food processor. Add the
syrup, lemon juice and cream. Pour the mixture
into the removable mixing bowl of the ice cream
maker and freeze.
Coconut Ice Cream
One 15-ounce can sweeten cream of coconut.
1 cup milk
1 ½ cups heavy cream
½ cup tightly-packed sweetened coconut flakes
Place the coconut cream and milk in a food processor
and blend thoroughly. Stir in the cream and coconut
flakes. Pour the mixture into the removable mixing bowl
of the ice cream maker and freeze.
Chocolate Ice Cream
3 ounces semisweet chocolate
1 ounce unsweetened chocolate
1 recipe Custard Ice Cream Base, warm
Melt the chocolate together in a saucepan over
low heat, stirring occasionally until smooth. Grad-
ually add some of the ice cream base to the choc-
olate, whisking it frequently to keep the chocolate
smooth. Add the remaining ice cream base and
cook over low heat until the mixture is well blend-
ed. Cool thoroughly. Pour the mixture into the re-
movable mixing bowl of the ice cream maker and
freeze.
Rich Vanilla Ice Cream
3 cups heavy cream
1 cup whole milk
¾ cup sugar
2 vanilla beans, split, or 2 tablespoons vanilla extract
4 egg yolks
Follow the recipe for the Custard Ice Cream Base, add-
ing the vanilla beans to the saucepan with the cream,
milk and sugar. Just before straining, scrape the seeds
from the beans into the custard base. If using vanilla
extract, add to the base after straining. Pour the mixture
into the removable mixing bowl of the ice cream maker
and freeze.
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