3 ice cream recipes to keep you cool this summer

Summer is here and there are few things better on a hot day than a cold dish of ice cream.  Sometimes sweet, sometimes savory but always creamy and cold, ice cream is one way for you to enjoy the summer sunshine while keeping cool.

If you are a label reader like I am, you are probably wondering just how healthy all of the artificial flavorings and colorings added into most commercially available ice cream is for you.  And you are probably compelled to make ice cream yourself to make sure you have something more natural to enjoy. Fortunately, there are several great recipes for making a good frosty treat ranging from quick ways to make a single serving of the frosty stuff to recipes that take time to create and reward your patience with great flavors.

Take advantage of the Michigan grown fruit that will be in season soon so you can enjoy the best of Michigan’s orchards while keeping cool this summer.

What is your favorite ice cream recipe?

For more frozen desserts, check out these recipes:

Recipes inspired by:

Photo credit: ulterior epicure and flickr

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Ingredients

2 cups half-and-half
1 1/4 cups 2% reduced-fat milk
1 1/2 cups sugar, divided
3 large egg yolks
1/2 cup water
1 (1-ounce) package fresh mint
2 cups fresh strawberries, chopped

Strawberry Mint Ice Cream

Instructions
1. Combine half-and-half and milk in a heavy saucepan; bring to a boil.
2. Combine 1/2 cup sugar and egg yolks; beat with a mixer at high speed until thick and pale.
3. Gradually add half of hot milk mixture to yolk mixture, stirring constantly with a whisk.
4. Return milk mixture to pan.
5. Reduce heat to medium-low, and cook 2 minutes or until theremometer registers 160°, stirring constantly.
6. Remove from heat.
7. Place pan in a large, ice-filled bowl.
8. Cool milk mixture completely, stirring occasionally.
9. Combine remaining 1 cup sugar and 1/2 cup water in a microwave-safe dish; microwave at high 2 1/2 minutes or until sugar dissolves.
10. Add mint to hot syrup; steep for 5 minutes.
11. Remove mint and discard.
12. Pour syrup over berries; let stand for 20 minutes.
13. Add berries and syrup to mixture; stir well. Cover and chill, stirring occasionally.
14. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions.
15. Spoon the ice cream into a freezer-safe container; cover and freeze for 1 hour or until firm.

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Ingredients

2 cups evaporated fat-free milk
1 cup fat-free milk
2/3 cup calorie-free sweetener
1/2 cup egg substitute
1/4 teaspoon almond extract
1 cup chopped fresh or frozen peaches (about 2 medium peaches)

Homemade Peach Ice Cream

Instructions
1. Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until blended.
2. Stir in peaches.
3. Pour mixture into freezer container of a 2-quart hand-turned or electric freezer.
4. Freeze according to manufacturer's instructions.
5. Pack freezer with additional ice and rock salt, and let stand at least 1 hour before serving.

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Ingredients

1 1/2 teaspoons unflavored gelatin
1 tablespoon water
3 cups low-fat milk, divided
3 large egg yolks
1 14-ounce can nonfat sweetened condensed milk
1 vanilla bean
1 cup fresh or frozen
1 teaspoon ground cinnamon

Blueberry-Cinnamon Swirl Ice Cream

Instructions
1. Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.
2. Pour 1 1/2 cups milk into a large saucepan.
3. Cut vanilla bean in half lengthwise; scrape the seeds into the milk and add the pod.
4. Heat the milk mixture over medium heat until steaming.
5. Whisk egg yolks and condensed milk in a medium bowl.
6. Gradually pour in the hot milk, whisking until blended.
7. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.
8. Strain the custard through a fine-mesh sieve into a clean large bowl.
9. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk.
10. Cover and refrigerate until chilled, at least 2 hours.
11. Whisk the ice cream mixture and pour into the canister of ice.
12. During the last 5 minutes of freezing, add blueberries and cinnamon to the ice cream maker. If necessary, place the ice cream in the freezer to firm up before serving.


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