Top Four Homemade Ice Cream Recipes for Summer

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Posted on: 09 June 2016 by Jessica Summit

Ice cream making is a task which is as enjoyable as eating the ice cream. Ice cream is a product, which allows you to be as creative with as you want to. You can always experiment with new flavors, combining them to create a new one. There are infinite flavor combinations.

The secret of making a good ice cream is to have a nice base. If you have a perfect base, you can add any flavor you like. Ice cream is a product, which will sell in every season with the help of ice cream display freezer. However, in summer season the ice cream business goes to its peak.

There is a variety of ice cream bases. The range of the ice cream base includes the simplest mix of cream and sugar and mixtures, which include elaborate xanthan, guar gum, milk powder and corn syrup.

Here are some of the recipes of summer ice creams:

Strawberry-Rhubarb Ice Cream Recipe:

This ice cream is a nonalcoholic version of the ice cream. In this ice cream the cranberry juice replaces the wine.

Ingredients

  • Ice Cream is milk
  • Sugar
  • Egg Yolks
  • Fresh Chopped Rhubarb
  • Cranberry Juice
  • Chopped Strawberries

Preparation:

  1. First you need to combine milk and half and half. It should be combined over medium heat. The milk mixture should be heated to 180 degrees. Heat it until tiny bubbles are formed around the edges.
  2. Combine egg yolks and the sugar. Stir it with a whisker until the mixture turns pale yellow. The mixture should be stirred constantly.
  3. Gradually add half of the milk mixture into the mixture of egg yolk. Keep stirring the mixture.
  4. Pour the remaining milk mixture in to the pan. Cook the mixture until the temperature of the mixture rises to 160 degrees.
  5. After reaching the desired temperature take the mixture off heat and put it on a bowl filled with ice. The bowl should be kept on ice for twenty minutes. The mixture should be stirred throughout the process.
  6. Put the remaining sugar mixture, cranberry juice, rhubarb and heat over medium heat and let it simmer for eight minutes. Put the mixture in a blender and process it till it becomes smooth.
  7. Strain the mixture. Put the rhubarb mixture in milk mixture and put it in the ice cream freezer to freeze.

Blueberry-Lemon Zest Ice Cream:

This is an ice cream, which has creamy and fruity taste. It also has a little bit of zing in it.

Ingredients

  • Chopped Blueberries
  • Sugar
  • Water
  • Sweetened Condensed Milk
  • Whole Milk
  • Vanilla Extract
  • Table Salt
  • Lemon Zest

Preparation:

  1. Boil the blueberries in water. Also, put the sugar in while boiling the blueberries. Boil it over medium heat. Reduce the heat to low and let it simmer for ten minutes and stir it from time to time. Cool it for 30 minutes. Cover it and chill it for 2 to 3 hours.
  2. Whisk condensed milk, evaporated milk, vanilla essence, sugar and table salt. Cover the mixture and chill it for two hours.
  3. Pour the milk mixture into a freezer container of an ice cream maker and freezer for 30 minutes. Remove the container with ice cream after 30 minutes and stir lemon zest in the prepared mixture of ice cream.
  4. Swirl in the chilled blueberry mixture on the ice cream. Put the mixture in an airtight container and freeze it for 3 to 4 hours.

Strawberry-Basil Ice Cream:

Basil and fresh strawberries and a refreshing treat in summer.

Ingredient

  • Sweetened Condensed Milk
  • Evaporated Milk
  • Whole Milk
  • Sugar
  • Table Salt
  • Fresh Strawberries
  • Fresh Basil
  • Lemon Juice

Preparation:

  1. Six ingredients, sweetened condensed milk, fresh strawberries, basil and lemon juice should be mixed together. This mixture should be chilled form.
  2. After being chill move the mixture in an electric ice cream maker. When it is prepared, remove it from the ice cream maker.
  3. Put it in freezer so that it chills properly. Store it in an airtight mixture.
  4. Freeze it until it becomes firm. It should become firm in three to four hours.

Bourbon-Butter-Salted Pecan Ice Cream

This is a classic butter –pecan ice cream recipe with a little twist.

Ingredient

  • Condensed and Sweetened Milk
  • Evaporated Milk
  • Whole Milk
  • Sugar
  • Vanilla Extract
  • Table Salt
  • Chopped Pecans
  • Butter
  • Kosher Salt
  • Bourbon

Preparation:

  1. Mix different types of milk, sugar, vanilla extract and table salt.
  2. Whisk them, cover them and chill for two hours.
  3. Pour the mixture into a freezer container of an ice cream maker.
  4. After removing the mixture from ice cream maker. It should be frozen for 30 minutes.
  5. Cook the pecans in butter over medium heat. Stir them constantly. Cook them until they are toasted and are fragrant. Put them on wax paper, sprinkle some kosher salt and let them cool.
  6. Stir the prepared pecan and bourbon in to the prepared mixture of ice cream. Put the mixture in to air tight container and freeze till it gets firm. 

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