The Homemade Icecream Recipe Book

five

FRUITY FLAVORS

102 Bing Cherry Ice Cream 118 Blueberry-Lemon
104 Peach Ice Cream Ice Cream
106 Strawberry Ice Cream
108 Banana Nut Chocolate 120 Cinnamon Apple Swirl
Ice Cream
Chunk Ice Cream
110 Strawberry-Banana 122 Honey-Roasted Pear
Ice Cream
Ice Cream
112 Blackberry Ice Cream 124 Lemon Custard Ice Cream
114 Raspberry Ice Cream
116 Raspberry White 126 Pineapple Ice Cream

Chocolate Ice Cream 128 Mango-Lime Ice Cream

101

THE HOMEMADE ICE CREAM RECIPE BOOK Bing Cherry Bright red Bing cherries hit the markets in droves in
late spring and are usually long gone by midsummer.
ice cream Bursting with sweet juice that stains a deep burgundy,
they are the perfect addition to a creamy ice cream
Makes 1½ quarts base. Don’t let summer’s fleeting cherry season go by
Prep: 15 minutes without making this seasonal treat.
Cook: 25 minutes
Total Time: 5 hours 1 In a heavy-bottomed saucepan, mix the cherries, sugar,
and 15 minutes and cream and bring to a simmer over medium-high
heat. Remove from the heat and let stand for 20 minutes.
¾ pound Bing cherries, Purée the mixture either in a countertop blender or with
pitted and chopped an immersion blender.
1¼ cups sugar, divided
2 cups heavy cream 2 Fill a medium saucepan about half full with water and
6 large egg yolks bring to a simmer over medium heat. Set a medium heat-
¼ teaspoon kosher salt proof mixing bowl over the simmering water, making
1 cup whole milk sure that the bottom of the bowl doesn’t touch the water.
2 tablespoons cherry liqueur,
Kirsch, or rum 3 In the bowl over the simmering water, whisk together
the cream-cherry mixture, egg yolks, and salt. Heat
the mixture, stirring constantly to avoid scrambling
the eggs, until it thickens enough to coat the back of a
wooden spoon and registers between 170ºF and 175ºF
on a candy thermometer, 6 to 8 minutes.

102

4 Set a fine-meshed sieve over a second medium FRUITY FLAVORS
heat-proof mixing bowl and pour the custard mix-
ture through the sieve into the second bowl. Remove
the sieve (discard any solids) and mix in the milk and
liqueur. Stir the mixture for about 5 minutes, until
cooled. Cover and refrigerate for at least 2 hours.
5 Once the custard is thoroughly chilled, transfer the
mixture to the freezer bowl of your ice cream maker.
Freeze for 20 to 30 minutes according to the manufac-
turer’s instructions, until the mixture is the texture of
soft-serve.
6 Transfer the mixture to a freezer-safe storage con-
tainer and freeze for at least 2 hours, or until it reaches
the desired consistency.

tip Dark chocolate is a natural match for sweet cherries.

Add 4 ounces chopped semisweet chocolate to the ice cream
base during the last few minutes of churning, if desired.

103

THE HOMEMADE ICE CREAM RECIPE BOOK Peach One bite of a juicy fresh peach evokes memories of
lazy summer days spent lolling on the front porch.
ice cream Add fresh peaches to creamy, cold ice cream and
you’ve got one of the most refreshing and satisfying
Makes about 1½ quarts warm-weather treats imaginable. You can leave the
Prep: 5 minutes skins on the peaches, if you prefer, which will give
Cook: 10 minutes your finished ice cream a nice rosy tint.

Total Time: 4 hours 1 Fill a medium saucepan about half full with water
and 45 minutes and bring to a simmer over medium heat. Set a medium
heat-proof mixing bowl over the simmering water,
2 cups heavy cream making sure that the bottom of the bowl doesn’t touch
½ cup plus the water.
2 tablespoons sugar
6 large egg yolks 2 In the bowl over the simmering water, whisk together
¼ teaspoon kosher salt the cream, sugar, egg yolks, and salt. Heat the mixture,
½ cup whole milk stirring constantly to avoid scrambling the eggs, until it
1½ teaspoons vanilla extract thickens enough to coat the back of a wooden spoon and
1½ cups peeled and registers between 170ºF and 175ºF on a candy thermo-
finely diced peaches meter, 6 to 8 minutes.
(about 3 peaches)
1 tablespoon lemon juice 3 Set a fine-meshed sieve over a second medium heat-
1 tablespoon vodka or proof mixing bowl and pour the custard mixture through
peach liqueur the sieve into the second bowl. Remove the sieve (discard
any solids) and mix in the milk and vanilla. Stir the mix-
ture for about 5 minutes, until cooled.

104

4 In a blender or food processor, purée the peaches, FRUITY FLAVORS
lemon juice, and vodka until smooth. Stir the mixture into
the custard base. Cover the custard base and refrigerate
for at least 2 hours.
5 Once the custard is thoroughly chilled, transfer it to
the freezer bowl of your ice cream maker. Freeze for 20 to
30 minutes according to the manufacturer’s instructions,
until the mixture is the texture of soft-serve.
6 Transfer the mixture to a freezer-safe storage con-
tainer and freeze for at least 2 hours, or until it reaches
the desired consistency.

tip Alcohol lowers the freezing point of your ice cream,

keeping it from becoming icy or freezing solid. This is
especially useful when making fruit-based ice creams, since
fruit contains a lot of water and tends to become icy when
frozen. You won’t really taste the splash of vodka or peach
liqueur, but it will keep your ice cream smooth and creamy.
However, you can leave it out if necessary.

105

THE HOMEMADE ICE CREAM RECIPE BOOK Strawberry By midsummer, strawberries are piled high at the
markets, luring shoppers with their intoxicating
ice cream fragrance. This is the time to drop everything and
make strawberry ice cream. Or, at the very least,
Makes about 1½ quarts buy up a ton of these plump, juicy beauties, trim
Prep: 5 minutes them, and pop them into your freezer for another
Cook: 10 minutes time—perhaps the dead of winter when you want
to pretend that it’s a languid summer day.
Total Time: 4 hours
and 45 minutes 1 Fill a medium saucepan about half full with water
and bring to a simmer over medium heat. Set a medium
2 cups heavy cream heat-proof mixing bowl over the simmering water,
¾ cup sugar, divided making sure that the bottom of the bowl doesn’t touch
6 large egg yolks the water.
¼ teaspoon kosher salt
1 cup whole milk 2 In the bowl over the simmering water, whisk together
1½ teaspoons vanilla extract the cream, ½ cup of the sugar, the egg yolks, and salt.
1 pound trimmed Heat the mixture, stirring constantly to avoid scram-
fresh strawberries bling the eggs, until it thickens enough to coat the back
1 tablespoon freshly squeezed of a wooden spoon and registers between 170ºF and
lemon juice 175ºF on a candy thermometer, 6 to 8 minutes.
1 tablespoon vodka
3 Set a fine-meshed sieve over a second medium heat-
proof mixing bowl and pour the custard mixture through
the sieve into the second bowl. Remove the sieve (discard
any solids) and mix in the milk and vanilla. Stir the mix-
ture for about 5 minutes, until cooled.

106

4 In a blender or food processor, purée the strawberries FRUITY FLAVORS
with the lemon juice, the remaining ¼ cup of sugar, and
the vodka until smooth. Stir the purée into the cooled
custard base. Cover and refrigerate for at least 2 hours.
5 Once the custard is thoroughly chilled, transfer the
mixture to the freezer bowl of your ice cream maker.
Freeze for 20 to 30 minutes according to the manufac-
turer’s instructions, until the mixture is the texture of
soft-serve.
6 Transfer the mixture to a freezer-safe storage con-
tainer and freeze for at least 2 hours, or until it reaches
the desired consistency.

tip You won’t taste the splash of vodka, which is virtu-

ally flavorless, in this recipe, but it will keep your ice cream
smooth and creamy. If you want to enhance the flavor of
the berries, you could substitute the same amount of berry
liqueur or Kirsch in place of the vodka. However, you can
leave the alcohol out if necessary.

107

THE HOMEMADE ICE CREAM RECIPE BOOK Banana Nut By now you’ve surely heard about that amazing
Chocolate one-ingredient banana ice cream that took Pinterest
by storm. Well, this is not it. This is a creamy, old-
Chunk fashioned, custard-based ice cream loaded with fresh
bananas and chock-full of nuts and dark chocolate
ice cream chunks. It’s not diet food, but it’s everything ice
cream is meant to be.
Makes about 1¾ quarts
Prep: 10 minutes 1 Fill a medium saucepan about half full with water
Cook: 10 minutes and bring to a simmer over medium heat. Set a medium
heat-proof mixing bowl over the simmering water,
Total Time: 4 hours making sure that the bottom of the bowl doesn’t touch
and 50 minutes the water.

2 cups heavy cream 2 In the bowl over the simmering water, whisk together
¾ cup sugar the cream, sugar, egg yolks, and salt. Heat the mixture,
6 large egg yolks stirring constantly to avoid scrambling the eggs, until
¼ teaspoon kosher salt it thickens enough to coat the back of a wooden spoon
1 cup whole milk and registers between 170ºF and 175ºF on a candy ther-
2 teaspoons vanilla extract mometer, 6 to 8 minutes.
4 very ripe bananas, peeled
¾ cup chopped, 3 Set a fine-meshed sieve over a second medium heat-
toasted walnuts proof mixing bowl and pour the custard mixture through
3 ounces semisweet the sieve into the second bowl. Remove the sieve
chocolate, chopped (discard any solids) and mix in the milk and vanilla.

108

4 Transfer about half of the custard mixture to a blender FRUITY FLAVORS
and add the bananas. Purée until smooth. (If you have
an immersion blender, add the bananas to the bowl
with the custard mixture and purée in the bowl.) Stir the
banana mixture back into the custard, cover, and refrig-
erate for at least 2 hours.
5 Once the custard is thoroughly chilled, transfer the
mixture to the freezer bowl of your ice cream maker.
Freeze for 20 to 30 minutes according to the manufac-
turer’s instructions, until the mixture is the texture of
soft-serve. Add the chopped walnuts and chocolate to the
ice cream base during the last few minutes of churning.
6 Transfer the mixture to a freezer-safe storage con-
tainer and freeze for at least 2 hours, or until it reaches
the desired consistency.

tip Sure, you could make banana bread, again, to use

up those bananas that are turning brown on your counter,
but now there’s another option. This recipe is best made
with very ripe, even overripe, bananas.

109

THE HOMEMADE ICE CREAM RECIPE BOOK Strawberry- Sweet red strawberries and creamy bananas make
Banana a great flavor duo in this ice cream. The vodka is
meant to keep the texture smooth and creamy, but
ice cream you could substitute any alcohol you like, including
bourbon, rum, or even vanilla extract.
Makes about 1¾ quarts
Prep: 10 minutes 1 Fill a medium saucepan about half full with water
Cook: 10 minutes and bring to a simmer over medium heat. Set a medium
heat-proof mixing bowl over the simmering water,
Total Time: 4 hours making sure that the bottom of the bowl doesn’t touch
and 50 minutes the water.

2 cups heavy cream 2 In the bowl over the simmering water, whisk together
¾ cup sugar, divided the cream, ½ cup of the sugar, the egg yolks, and salt.
6 large egg yolks Heat the mixture, stirring constantly to avoid scram-
¼ teaspoon kosher salt bling the eggs, until it thickens enough to coat the back
1 cup whole milk of a wooden spoon and registers between 170ºF and
1 teaspoon vanilla extract 175ºF on a candy thermometer, 6 to 8 minutes.
¾ pound trimmed
fresh strawberries 3 Set a fine-meshed sieve over a second medium
3 very ripe bananas, peeled heat-proof mixing bowl and pour the custard mix-
1 tablespoon freshly squeezed ture through the sieve into the second bowl. Remove
lemon juice the sieve (discard any solids) and mix in the milk
1 tablespoon vodka and vanilla. Stir the mixture for about 5 minutes,
until cooled.

110

4 In a blender or food processor, purée the strawberries FRUITY FLAVORS
and bananas with the lemon juice, the remaining ¼ cup
of sugar, the vodka, and about 1 cup of the ice cream
base until smooth. Stir the purée into the cooled ice
cream base. Cover and refrigerate for at least 2 hours.
5 Once the custard is thoroughly chilled, transfer the
mixture to the freezer bowl of your ice cream maker.
Freeze for 20 to 30 minutes according to the manufac-
turer’s instructions, until the mixture is the texture of
soft-serve.
6 Transfer the mixture to a freezer-safe storage con-
tainer and freeze for at least 2 hours, or until it reaches
the desired consistency.

tip I like the added texture of strawberry seeds in

this ice cream, but you can strain them out if you prefer.
Just pass the puréed banana and strawberry mixture
through a fine-meshed sieve before stirring it into the
ice cream base.

111

Blackberry During the summer, tangles of spiky blackberry
vines overtake dirt paths, back gardens, and empty
ice cream lots, plump fruit hanging heavy on the vines. Don’t
let all that amazing fruit go to waste. Grab a basket
Makes about 1½ quarts and get to picking, then come home and make this
Prep: 10 minutes blackberry ice cream. You’ll be glad you did.
Cook: 20 minutes
1 In a heavy-bottomed saucepan, mix the blackberries
Total Time: 5 hours and ½ cup of the sugar and cook over medium heat,
and 10 minutes stirring frequently, until the berries are very soft and
the mixture becomes syrupy, about 10 minutes. Remove
2 cups blackberries from the heat and let cool for 10 minutes. Transfer
1 cup sugar, divided the mixture to a blender or food processor and purée
2 cups heavy cream until smooth.
6 large egg yolks
¼ teaspoon kosher salt 2 Fill a medium saucepan about half full with water
1 cup whole milk and bring to a simmer over medium heat. Set a medium
1 teaspoon vanilla extract heat-proof mixing bowl over the simmering water,
making sure that the bottom of the bowl doesn’t touch
THE HOMEMADE ICE CREAM RECIPE BOOK the water.

3 In the bowl over the simmering water, whisk together
the berry purée and the cream, the remaining ½ cup of
sugar, the egg yolks, and salt. Heat the mixture, stirring
constantly to avoid scrambling the eggs, until it thickens
enough to coat the back of a wooden spoon and regis-
ters between 170ºF and 175ºF on a candy thermometer,
6 to 8 minutes.

112

4 Set a fine-meshed sieve over a second medium heat- FRUITY FLAVORS
proof mixing bowl and pour the custard mixture through
the sieve into the second bowl. Remove the sieve (discard
any solids) and mix in the milk and vanilla. Cover and
refrigerate for at least 2 hours.
5 Once the custard is thoroughly chilled, transfer the
mixture to the freezer bowl of your ice cream maker.
Freeze for 20 to 30 minutes according to the manufac-
turer’s instructions, until the mixture is the texture of
soft-serve.
6 Transfer the mixture to a freezer-safe storage con-
tainer and freeze for at least 2 hours, or until it reaches
the desired consistency.

tip If your berries are very sweet, reduce the sugar in

the purée by half or a quarter.

113

Raspberry Delicate, sweet raspberries and rich cream were
meant to be together. This simple ice cream high-
ice cream lights their complementary flavors beautifully.
It’s divine on its own, but it certainly wouldn’t be
Makes about 1½ quarts harmed by a generous drizzle of Hot Fudge Sauce
Prep: 10 minutes (page 187).
Cook: 10 minutes
1 In a blender or food processor, purée the raspberries
Total Time: 4 hours and ¼ cup of the sugar until smooth.
and 50 minutes
2 Fill a medium saucepan about half full with water
2 cups raspberries and bring to a simmer over medium heat. Set a medium
¾ cup sugar, divided heat-proof mixing bowl over the simmering water,
2 cups heavy cream making sure that the bottom of the bowl doesn’t touch
6 large egg yolks the water.
¼ teaspoon kosher salt
1 cup whole milk 3 In the bowl over the simmering water, whisk together
1 teaspoon vanilla extract the cream, the remaining ½ cup of sugar, the egg yolks,
and the salt. Heat the mixture, stirring constantly to
THE HOMEMADE ICE CREAM RECIPE BOOK avoid scrambling the eggs, until it thickens enough to
coat the back of a wooden spoon and registers between
170ºF and 175ºF on a candy thermometer, 6 to 8 minutes.
Remove from the heat and stir in the raspberry purée.

114

4 Set a fine-meshed sieve over a second medium heat- FRUITY FLAVORS
proof mixing bowl and pour the custard mixture through
the sieve into the second bowl. Remove the sieve (discard
any solids) and mix in the milk and vanilla. Cover and
refrigerate for at least 2 hours.
5 Once the custard is thoroughly chilled, transfer the
mixture to the freezer bowl of your ice cream maker.
Freeze for 20 to 30 minutes according to the manufac-
turer’s instructions, until the mixture is the texture of
soft-serve.
6 Transfer the mixture to a freezer-safe storage con-
tainer and freeze for at least 2 hours, or until it reaches
the desired consistency.

tip Substitute black raspberries, blackberries, or

boysenberries for the raspberries, if you like.

115

THE HOMEMADE ICE CREAM RECIPE BOOK Raspberry The only thing that rivals rich cream as a partner
White for fresh raspberries is smooth, sweet, creamy white
chocolate. This ice cream brings all three ingredi-
Chocolate ents together in a delectable love triangle that you
won’t mind getting caught up in.
ice cream
1 In a blender or food processor, purée the raspberries
Makes about 1½ quarts and ¼ cup of the sugar until smooth.
Prep: 10 minutes
Cook: 10 minutes 2 Fill a medium saucepan about half full with water
and bring to a simmer over medium heat. Set a medium
Total Time: 4 hours heat-proof mixing bowl over the simmering water,
and 50 minutes making sure that the bottom of the bowl doesn’t touch
the water.
1½ cups raspberries
½ cup sugar, divided 3 In the bowl over the simmering water, whisk together
2 cups heavy cream the berry purée, cream, the remaining ¼ cup of sugar,
6 large egg yolks the egg yolks, and salt. Heat the mixture, stirring con-
¼ teaspoon kosher salt stantly to avoid scrambling the eggs, until it thickens
6 ounces white chocolate, enough to coat the back of a wooden spoon and regis-
finely chopped ters between 170ºF and 175ºF on a candy thermometer,
1 cup whole milk 6 to 8 minutes.
1 teaspoon vanilla extract
4 Remove from the heat and add the chopped white
chocolate, stirring until the chocolate is melted and
fully incorporated.

116

5 Set a fine-meshed sieve over a second medium FRUITY FLAVORS
heat-proof mixing bowl and pour the custard mix-
ture through the sieve into the second bowl. Remove
the sieve (discard any solids) and mix in the milk and
vanilla. Cover and refrigerate for at least 2 hours.
6 Once the custard is thoroughly chilled, transfer the
mixture to the freezer bowl of your ice cream maker.
Freeze for 20 to 30 minutes according to the manufac-
turer’s instructions, until the mixture is the texture of
soft-serve.
7 Transfer the mixture to a freezer-safe storage con-
tainer and freeze for at least 2 hours, or until it reaches
the desired consistency.

tip Choose a high-quality white chocolate bar that con-

tains at least 33 percent cocoa butter and no hydrogenated
vegetable oil.

117

THE HOMEMADE ICE CREAM RECIPE BOOK Blueberry- Tart lemon heightens the sweetness of blueberries
Lemon and brings out their subtle flavor. This purple-hued
ice cream is gorgeous and super refreshing.
ice cream
1 In a heavy-bottomed saucepan, mix the blueberries
Makes about 1½ quarts and ½ cup of the sugar and cook over medium heat,
Prep: 10 minutes stirring frequently, until the berries are very soft and
Cook: 10 minutes the mixture becomes syrupy, about 10 minutes. Remove
from the heat and let cool for 10 minutes. Transfer the
Total Time: 4 hours mixture to a blender or food processor, add the lemon
and 50 minutes juice, and purée until smooth.

2 cups blueberries, chopped 2 Fill a medium saucepan about half full with water
1 cup sugar, divided and bring to a simmer over medium heat. Set a medium
Zest and juice of heat-proof mixing bowl over the simmering water,
1 lemon, divided making sure that the bottom of the bowl doesn’t touch
2 cups heavy cream the water.
6 large egg yolks
¼ teaspoon kosher salt 3 In the bowl over the simmering water, whisk together
1 cup whole milk the berry purée, cream, the remaining ½ cup of sugar,
1 teaspoon vanilla extract the egg yolks, and salt. Heat the mixture, stirring con-
stantly to avoid scrambling the eggs, until it thickens
enough to coat the back of a wooden spoon and regis-
ters between 170ºF and 175ºF on a candy thermometer,
6 to 8 minutes.

118

4 Set a fine-meshed sieve over a second medium heat- FRUITY FLAVORS
proof mixing bowl and pour the custard mixture through
the sieve into the second bowl. Remove the sieve (discard
any solids) and mix in the milk, lemon zest, and vanilla.
Cover and refrigerate for at least 2 hours.
5 Once the custard is thoroughly chilled, transfer the
mixture to the freezer bowl of your ice cream maker.
Freeze for 20 to 30 minutes according to the manufac-
turer’s instructions, until the mixture is the texture of
soft-serve.
6 Transfer the mixture to a freezer-safe storage con-
tainer and freeze for at least 2 hours, or until it reaches
the desired consistency.

tip Fresh blueberries are best, but you can substitute

frozen ones if necessary.

119

THE HOMEMADE ICE CREAM RECIPE BOOK Cinnamon Crisp, sweet-tart apples are the quintessential fruit
Apple Swirl of fall and the perfect flavor partner for a spicy
cinnamon ice cream. The apple swirl incorporates
ice cream apple butter for deep apple flavor.

Makes about 1¼ quarts TO MAKE THE ICE CREAM
Prep: 10 minutes
Cook: 15 minutes 1 Fill a medium saucepan about half full with water
and bring to a simmer over medium heat. Set a medium
Total Time: 4 hours heat-proof mixing bowl over the simmering water,
and 55 minutes making sure that the bottom of the bowl doesn’t touch
the water.
FOR THE ICE CREAM
2 cups heavy cream 2 In the bowl over the simmering water, whisk together
½ cup plus the cream, sugar, egg yolks, cinnamon, and salt. Heat
2 tablespoons sugar the mixture, stirring constantly to avoid scrambling
6 large egg yolks the eggs, until it thickens enough to coat the back of a
2 teaspoons cinnamon wooden spoon and registers between 170ºF and 175ºF
¼ teaspoon kosher salt on a candy thermometer, 6 to 8 minutes.
¾ cup whole milk
3 Set a fine-meshed sieve over a second medium
heat-proof mixing bowl and pour the custard mixture
through the sieve into the second bowl. Remove the
sieve (discard any solids) and mix in the milk. Stir the
mixture for about 5 minutes, until cooled. Cover and
refrigerate for at least 2 hours.

120

FOR THE CINNAMON TO MAKE THE CINNAMON APPLE SWIRL
APPLE SWIRL
In a heavy-bottomed saucepan over medium heat, mix
2 tablespoons unsalted butter the butter, apple butter, brown sugar, and cinnamon
and cook over medium heat, stirring frequently, until
½ cup apple butter the sugar is fully dissolved and the mixture thickens
slightly, about 5 minutes. Remove from the heat and stir
¼ cup (packed) light in the vanilla. Let cool to room temperature and then
brown sugar refrigerate.

1 teaspoon ground cinnamon TO FREEZE THE ICE CREAM BASE

½ teaspoon vanilla extract 1 Once the custard is thoroughly chilled, transfer the
mixture to the freezer bowl of your ice cream maker.
Freeze for 20 to 30 minutes according to the manufac-
turer’s instructions, until the mixture is the texture of
soft-serve.

2 Transfer the mixture to a freezer-safe storage container,
layering it with the cinnamon apple swirl mixture, and
freeze for at least 2 hours, or until it reaches the desired
consistency.

tip If you don’t have apple butter, substitute 2 peeled,

cored, and finely diced apples and cook them with the

sugar and butter until they are very soft.

FRUITY FLAVORS

121

THE HOMEMADE ICE CREAM RECIPE BOOK Honey-Roasted Pears roasted in honey and butter lend complex
Pear flavor to this rich ice cream. Serve a scoop over
gingerbread cake or smooshed between Snappy
ice cream Gingersnaps (page 190) for an amazing seasonal
fall treat.
Makes about 1½ quarts
Prep: 10 minutes TO MAKE THE ROASTED PEARS
Cook: 15 minutes 1 Preheat the oven to 350ºF.

Total Time: 4 hours 2 In a large ovenproof skillet, heat the butter, honey,
and 55 minutes sugar, and salt over medium heat until the butter is
melted and the mixture is bubbly, about 2 minutes.
FOR THE ROASTED PEARS Add the pears, cut-side down, and cook for 3 minutes.
2 tablespoons unsalted butter Transfer the skillet to the preheated oven and cook
½ cup honey for 15 minutes. Remove from the oven and let the
2 tablespoons sugar pears cool.
¼ teaspoon kosher salt
4 Bosc pears, peeled, halved, 3 Using a slotted spoon, remove the pears from the
and cored liquid, reserving the liquid in the skillet. Finely dice
the pears and transfer them to a bowl. Cover and
refrigerate.

tip If you don’t have pears, you could substitute apples,

Fuyu persimmons, or even quince in this recipe.

122

FOR THE ICE CREAM TO MAKE THE ICE CREAM
2 cups heavy cream
6 large egg yolks 1 Fill a medium saucepan about half full with water
¼ cup sugar and bring to a simmer over medium heat. Set a medium
¼ teaspoon kosher salt heat-proof mixing bowl over the simmering water,
1 cup whole milk making sure that the bottom of the bowl doesn’t touch
1½ teaspoons vanilla the water.
3 tablespoons dark rum
2 In the bowl over the simmering water, whisk together
the cream, egg yolks, sugar, and salt. Heat the mixture, FRUITY FLAVORS
stirring constantly to avoid scrambling the eggs, until it
thickens enough to coat the back of a wooden spoon and
registers between 170ºF and 175ºF on a candy thermome-
ter, 6 to 8 minutes.

3 Set a fine-meshed sieve over a second medium heat-
proof mixing bowl and pour the custard mixture through
the sieve into the second bowl. Remove the sieve
(discard any solids) and mix in the milk and vanilla.

4 Bring the liquid in the skillet up to a gentle simmer
over medium heat, add the rum, and stir to deglaze the
pan. Cook for about 1 minute, and then stir the mix-
ture into the custard base. Stir the mixture for about
5 minutes, until cooled. Cover the custard base and chill
for at least 2 hours.

5 When the custard is thoroughly chilled, transfer the
mixture to the freezer bowl of your ice cream maker.
Freeze for 20 to 30 minutes according to the manufac-
turer’s instructions, until the mixture is the texture of
soft-serve. Add the diced pears to the ice cream base
during the last few minutes of churning.

6 Transfer the mixture to a freezer-safe storage con-
tainer and freeze for at least 2 hours, or until it reaches
the desired consistency.

123

THE HOMEMADE ICE CREAM RECIPE BOOK Lemon Custard Think of this ice cream as lemon curd or a lemon
tart in frozen form. It’s super tangy, thanks to the
ice cream additions of both lemon zest and extract, but since
it’s made in the classic custard style, it’s also rich and
Makes about 1½ quarts creamy. Sandwich a scoop between Snappy Ginger-
Prep: 5 minutes snaps (page 190) for the ultimate divine confection.
Cook: 10 minutes
1 Fill a medium saucepan about half full with water
Total Time: 4 hours and bring to a simmer over medium heat. Set a medium
and 45 minutes heat-proof mixing bowl over the simmering water,
making sure that the bottom of the bowl doesn’t touch
4 lemons, divided the water.
1 cup sugar
2 cups heavy cream 2 Remove the yellow zest from one of the lemons in
6 large egg yolks long strips, using a vegetable peeler (leaving behind the
¼ teaspoon kosher salt white pith).
1 cup whole milk
1 teaspoon lemon extract 3 Finely grate the zest of the remaining three lemons
½ teaspoon vanilla extract and mix it with the sugar in a food processor fitted with
a metal blade. Process until well combined.

4 In the bowl over the simmering water, whisk together
the cream, lemon zest mixture, egg yolks, and salt. Heat
the mixture, stirring constantly to avoid scrambling
the eggs, until it thickens enough to coat the back of a
wooden spoon and registers between 170ºF and 175ºF
on a candy thermometer, 6 to 8 minutes.

124

5 Set a fine-meshed sieve over a second medium heat- FRUITY FLAVORS
proof mixing bowl and pour the custard mixture through
the sieve into the second bowl. Remove the sieve (discard
any solids) and mix in the milk, lemon extract, and vanilla.
Stir the mixture for about 5 minutes, until cooled. Cover
and refrigerate for at least 2 hours.
6 Once the custard is thoroughly chilled, transfer the
mixture to the freezer bowl of your ice cream maker.
Freeze for 20 to 30 minutes according to the manufac-
turer’s instructions, until the mixture is the texture of
soft-serve.
7 Transfer the mixture to a freezer-safe storage con-
tainer and freeze for at least 2 hours, or until it reaches
the desired consistency.

tip To make lemon cookie ice cream, add 12 chopped

lemon sandwich cookies to the ice cream base in the last
few minutes of churning.

125

THE HOMEMADE ICE CREAM RECIPE BOOK Pineapple Pineapple and ice cream are a surprisingly delicious
match. The tangy sweetness of the fruit is mellowed
ice cream by the rich cream, while the cream is punctuated by
the sugary tartness of the pineapple. Add a splash
Makes about 1½ quarts of dark rum, if you like, and this ice cream will taste
Prep: 10 minutes like a tropical cocktail.
Cook: 10 minutes
1 In a blender, purée the pineapple, sugar, and cream
Total Time: 4 hours until smooth. Pour the mixture through a fine-meshed
and 50 minutes sieve into a medium heat-proof bowl. Whisk in the egg
yolks and salt.
2 cups chopped
fresh pineapple 2 Fill a medium saucepan about half full with water
¾ cup plus and bring to a simmer over medium heat. Place the
2 tablespoons sugar bowl with the pineapple mixture over the simmering
2 cups heavy cream water, making sure that the bottom of the bowl doesn’t
6 large egg yolks touch the water. Heat, stirring constantly to avoid
¼ teaspoon kosher salt scrambling the eggs, until the mixture thickens enough
1 cup whole milk to coat the back of a wooden spoon and registers
2 tablespoons freshly between 170ºF and 175ºF on a candy thermometer,
squeezed lemon juice 6 to 8 minutes.

3 Set a fine-meshed sieve over a second medium
heat-proof mixing bowl and pour the custard mixture
through the sieve into the second bowl. Remove the
sieve (discard any solids) and mix in the milk and lemon
juice. Stir the mixture for about 5 minutes, until cooled.
Cover and refrigerate for at least 2 hours.

126

4 Once the custard is thoroughly chilled, transfer the FRUITY FLAVORS
mixture to the freezer bowl of your ice cream maker.
Freeze for 20 to 30 minutes according to the manufac-
turer’s instructions, until the mixture is the texture of
soft-serve.
5 Transfer the mixture to a freezer-safe storage con-
tainer and freeze for at least 2 hours, or until it reaches
the desired consistency.

tip You can’t tell if a pineapple is ripe based on its exte-

rior color—some varieties are green when fully ripe, while
others turn a pale gold color—so it’s best to choose based
on scent (smell the base of the pineapple) and by checking
for fresh-looking green leaves.

127

Mango-Lime The flavor combination of mango and lime is like
sunrise on a tropical island. Ripe mango has a soft,
ice cream velvety texture and a creamy sweet flavor that
melds beautifully with cream.
Makes about 1½ quarts
Prep: 10 minutes 1 In a blender, purée the mangos and sugar until smooth.
Cook: 10 minutes
2 Fill a medium saucepan about half full with water
Total Time: 4 hours and bring to a simmer over medium heat. Set a medium
and 50 minutes heat-proof mixing bowl over the simmering water,
making sure that the bottom of the bowl doesn’t touch
4 ripe mangos, peeled, the water.
pitted, and chopped
2⁄3 cup sugar 3 In the bowl over the simmering water, whisk together
2 cups heavy cream the mango purée, cream, egg yolks, and salt. Heat the
6 large egg yolks mixture, stirring constantly to avoid scrambling the
¼ teaspoon kosher salt eggs, until it thickens enough to coat the back of a
1 cup whole milk wooden spoon and registers between 170ºF and 175ºF
¼ cup freshly squeezed on a candy thermometer, 6 to 8 minutes.
lime juice
THE HOMEMADE ICE CREAM RECIPE BOOK

128

4 Set a fine-meshed sieve over a second medium heat- FRUITY FLAVORS
proof mixing bowl and pour the custard mixture through
the sieve into the second bowl. Remove the sieve (discard
any solids) and mix in the milk and lime juice. Stir the
mixture for about 5 minutes, until cooled. Cover and
refrigerate for at least 2 hours.
5 Once the custard is thoroughly chilled, transfer the
mixture to the freezer bowl of your ice cream maker.
Freeze for 20 to 30 minutes according to the manufac-
turer’s instructions, until the mixture is the texture of
soft-serve.
6 Transfer the mixture to a freezer-safe storage con-
tainer and freeze for at least 2 hours, or until it reaches
the desired consistency.

tip For the easiest prep, peel the mangos with a sharp

knife or vegetable peeler and then cut the flesh from the pit.

129



six

PARTY FLAVORS

132 Birthday Cake Ice Cream 148 Key Lime Pie Ice Cream
150 Almond Joy Ice Cream
134 Red Velvet Cupcake 152 Bananas Foster
Ice Cream
Ice Cream
136 Blueberry Swirl 154 Caramel Apple Ice Cream
Cheesecake Ice Cream 156 Pumpkin Spice Ice Cream
158 Cinnamon Cookie
138 Strawberry Shortcake
Ice Cream Ice Cream
160 Gingerbread Ice Cream
140 Brown Sugar Rhubarb 162 Candy Cane Ice Cream
Ice Cream 164 Eggnog Ice Cream

142 S’Mores Ice Cream

144 Cotton Candy Ice Cream

146 Pink Bubblegum
Ice Cream

131

Birthday Cake Picture a moist white layer cake slathered with
vanilla buttercream and speckled with rainbow
ice cream sprinkles. It’s every kid’s birthday dream. Now
imagine it as an ice cream flavor and you’ll know
Makes 1 quart what you’re in for with this recipe.
Prep: 5 minutes
Cook: 10 minutes 1 Fill a medium saucepan about half full with water
Total Time: 4 hours and bring to a simmer over medium heat. Set a medium
and 45 minutes heat-proof mixing bowl over the simmering water,
making sure that the bottom of the bowl doesn’t touch
2 cups heavy cream the water.
¾ cup sugar
6 large egg yolks 2 In the bowl over the simmering water, whisk together
½ cup white cake mix the cream, sugar, egg yolks, and cake mix and heat, stir-
1 cup whole milk ring constantly to avoid scrambling the eggs, until the
½ teaspoon vanilla extract mixture thickens enough to coat the back of a wooden
½ cup rainbow jimmies spoon and registers between 170ºF and 175ºF on a candy
thermometer, 6 to 8 minutes.
THE HOMEMADE ICE CREAM RECIPE BOOK
3 Set a fine-meshed sieve over a second medium
heat-proof mixing bowl and pour the custard mix-
ture through the sieve into the second bowl. Remove
the sieve (discard any solids) and mix in the milk and
vanilla. Stir the mixture for about 5 minutes until
cooled. Cover and refrigerate for at least 2 hours.

132

4 Once the custard is thoroughly chilled, transfer the PARTY FLAVORS
mixture to the freezer bowl of your ice cream maker.
Freeze for 20 to 30 minutes according to the manufac-
turer’s instructions, until the mixture is the texture of
soft-serve. Add the rainbow jimmies to the ice cream
base during the last few minutes of churning.
5 Transfer the mixture to a freezer-safe storage con-
tainer and freeze for at least 2 hours, or until it reaches
the desired consistency.

tip You might be tempted to use a confetti cake mix,

which has sprinkles already mixed in, instead of plain
white cake and sprinkles, but since you’ll be straining the
custard after adding the cake mix, you’ll lose all those
pretty bursts of color anyway.

133

THE HOMEMADE ICE CREAM RECIPE BOOK Red Velvet This light chocolate ice cream is flavored with
Cupcake cocoa powder and buttermilk, just like the classic
red velvet layer cake. And to accentuate the cakey
ice cream appeal and add some extra texture and flavor, layers
of red velvet cake crumbs are added before the
Makes about 1½ quarts final freeze.
Prep: 10 minutes
Cook: 10 minutes 1 Fill a medium saucepan about half full with water
and bring to a simmer over medium heat. Set a medium
Total Time: 4 hours heat-proof mixing bowl over the simmering water,
and 50 minutes making sure that the bottom of the bowl doesn’t touch
the water.
1 cup heavy cream
1 cup whole milk 2 In the bowl over the simmering water, whisk together
¾ cup sugar the cream, milk, sugar, egg yolks, cocoa powder, and salt.
6 large egg yolks Heat the mixture, stirring constantly to avoid scrambling
¼ cup unsweetened the eggs, until it thickens enough to coat the back of a
cocoa powder wooden spoon and registers between 170ºF and 175ºF on
¼ teaspoon kosher salt a candy thermometer, 6 to 8 minutes.
1 cup buttermilk
1 teaspoon vanilla extract 3 Set a fine-meshed sieve over a second medium heat-
1 tablespoon red food coloring proof mixing bowl and pour the custard mixture through
(optional) the sieve into the second bowl. Remove the sieve (discard
2 cups red velvet cake crumbs any solids) and stir in the buttermilk, vanilla, and food
coloring, if using. Stir the mixture for about 5 minutes
until cooled. Cover and refrigerate for at least 2 hours.

134

4 Once the custard is thoroughly chilled, transfer the PARTY FLAVORS
mixture to the freezer bowl of your ice cream maker.
Freeze for 20 to 30 minutes according to the manufac-
turer’s instructions, until the mixture is the texture of
soft-serve.
5 Transfer the mixture to a freezer-safe storage con-
tainer, layering the ice cream with the cake crumbs,
and freeze for at least 2 hours, or until it reaches the
desired consistency.

tip Don’t have a red velvet cake on hand? Go ahead and

use a boxed cake mix to whip one up to use for this recipe.

135

Blueberry Swirl This pretty ice cream has all the appeal of a rich,
Cheesecake tangy blueberry cheesecake—including the sweet
crunch of graham cracker crust. And the best part?
ice cream You don’t have to worry about the cake refusing to
set or cracking in the oven. Just stir the base ingre-
Makes about 1½ quarts dients together, make the quick blueberry swirl,
Prep: 10 minutes freeze, and enjoy.
Cook: 10 minutes
TO MAKE THE ICE CREAM
Total Time: 4 hours
and 50 minutes In a large mixing bowl using a handheld electric mixer,
or in the bowl of a stand mixer fitted with the paddle
FOR THE ICE CREAM attachment, beat the cream cheese, brown sugar, cream,
8 ounces cream cheese milk, salt, lemon juice, and vanilla until smooth and
1 cup (packed) well combined. Cover and chill for at least 2 hours.
light brown sugar
THE HOMEMADE ICE CREAM RECIPE BOOK 1 cup heavy cream
1 cup whole milk
¼ teaspoon kosher salt
2 tablespoons freshly
squeezed lemon juice
½ teaspoon vanilla extract
½ cup coarsely crushed
graham crackers

136

FOR THE BLUEBERRY SWIRL TO MAKE THE BLUEBERRY SWIRL
1 cup fresh blueberries
¼ cup sugar In a small, heavy-bottomed saucepan, mix the blueberries,
2 teaspoons cornstarch sugar, cornstarch, water, salt, and lemon juice and heat,
2 tablespoons water stirring frequently, over medium-low heat until the berries
Pinch of kosher salt pop and the liquid becomes syrupy. Transfer to a small
1 tablespoon freshly bowl, cover, and refrigerate.
squeezed lemon juice
TO FREEZE THE ICE CREAM BASE

1 Once the ice cream base is thoroughly chilled, transfer
the mixture to the freezer bowl of your ice cream maker.
Freeze for 20 to 30 minutes according to the manufac-
turer’s instructions, until the mixture is the texture of
soft-serve. Add the graham cracker crumbs to the ice
cream base during the last few minutes of churning.

2 Transfer the mixture to a freezer-safe storage con-
tainer, layering the ice cream with the blueberry swirl,
and freeze for at least 2 hours, or until it reaches the
desired consistency.

tip You can substitute just about any sweet fruit for the

blueberries—try raspberries, blackberries, strawberries,

peaches, nectarines, or plums.

PARTY FLAVORS

137

THE HOMEMADE ICE CREAM RECIPE BOOK Strawberry Strawberry shortcake—fluffy biscuits layered with
Shortcake juicy, ripe strawberries and piles of sweetened
whipped cream—is the official dessert of summer
ice cream in many parts of the country. And since summer is
arguably the official season for ice cream, it feels
Makes 1½ quarts oh-so-right to combine the two confections in one
Prep: 10 minutes refreshing, delectable frozen treat.
Cook: 10 minutes
Total Time: 4 hours 1 Fill a medium saucepan about half full with water
and 50 minutes and bring to a simmer over medium heat. Set a medium
heat-proof mixing bowl over the simmering water,
2 cups heavy cream making sure that the bottom of the bowl doesn’t touch
¾ cup sugar, divided the water.
6 large egg yolks
½ cup white cake mix 2 In the bowl over the simmering water, whisk together
1 cup whole milk the cream, ½ cup of the sugar, the egg yolks, and cake
½ teaspoon vanilla extract mix and heat, stirring constantly to avoid scrambling
¾ pound trimmed the eggs, until the mixture thickens enough to coat the
fresh strawberries back of a wooden spoon and registers between 170ºF
2 teaspoons freshly squeezed and 175ºF on a candy thermometer, 6 to 8 minutes.
lemon juice
2 teaspoons vodka 3 Set a fine-meshed sieve over a second medium heat-
proof mixing bowl and pour the custard mixture through
the sieve into the second bowl. Remove the sieve (discard
any solids) and mix in the milk and vanilla. Stir the mix-
ture for about 5 minutes, until cooled.

138

4 In a blender or food processor, purée the strawberries, PARTY FLAVORS
lemon juice, the remaining ¼ cup of sugar, and the vodka
until smooth.
5 Stir the purée into the cooled custard base. Cover and
refrigerate for at least 2 hours.
6 Once the custard is thoroughly chilled, transfer the
mixture to the freezer bowl of your ice cream maker.
Freeze for 20 to 30 minutes according to the manufac-
turer’s instructions, until the mixture is the texture of
soft-serve.
7 Transfer the mixture to a freezer-safe storage con-
tainer and freeze for at least 2 hours, or until it reaches
the desired consistency.

tip The vodka is meant to keep the texture smooth and

creamy, but it won’t add flavor. Feel free to substitute a
berry liqueur, if you like, to boost the flavor of the fruit.

139

THE HOMEMADE ICE CREAM RECIPE BOOK Brown Sugar Rhubarb is juicy, intensely tart, and delicious stewed
Rhubarb with brown sugar until it’s tender and syrupy. Swirl
this concoction into a standard ice cream base and
ice cream you’ll wonder why you don’t see rhubarb ice cream
in every ice cream shop in the country.
Makes about 1¼ quarts
Prep: 10 minutes 1 Fill a medium saucepan about half full with water
Cook: 25 minutes and bring to a simmer over medium heat. Set a medium
heat-proof mixing bowl over the simmering water,
Total Time: 5 hours making sure that the bottom of the bowl doesn’t touch
and 15 minutes the water.

2 cups heavy cream 2 In the bowl over the simmering water, whisk together
1¼ cups (packed) light brown the cream, ¾ cup of the brown sugar, the egg yolks,
sugar, divided and salt. Heat the mixture, stirring constantly to avoid
6 large egg yolks scrambling the eggs, until it thickens enough to coat the
¼ teaspoon kosher salt back of a wooden spoon and registers between 170ºF
1 cup whole milk and 175ºF on a candy thermometer, 6 to 8 minutes.
1½ teaspoons vanilla extract
12 ounces rhubarb, finely diced 3 Set a fine-meshed sieve over a second medium
heat-proof mixing bowl and pour the custard mix-
ture through the sieve into the second bowl. Remove
the sieve (discard any solids) and mix in the milk and
vanilla. Stir the mixture for about 5 minutes, until
cooled. Cover and refrigerate for at least 2 hours.

140

4 In a heavy-bottomed saucepan, mix the rhubarb PARTY FLAVORS
and the remaining ½ cup of brown sugar. Heat over
medium heat until the rhubarb is tender and juicy, about
5 minutes. With a slotted spoon, remove the rhubarb
from the saucepan and set it aside in a bowl. Continue
to simmer the liquid for another 10 minutes or so, until
it becomes syrupy.
5 Add the syrup to the rhubarb in the bowl and stir
to mix. Let cool to room temperature and then cover
and refrigerate.
6 Once the custard is thoroughly chilled, transfer the
mixture to the freezer bowl of your ice cream maker.
Freeze for 20 to 30 minutes according to the manufac-
turer’s instructions, until the mixture is the texture of
soft-serve. Add the rhubarb mixture to the ice cream
base during the last few minutes of churning.
7 Transfer the mixture to a freezer-safe storage con-
tainer and freeze for at least 2 hours, or until it reaches
the desired consistency.

tip Rhubarb is plentiful in early to mid spring. Look

for stalks that are firm and a vibrant pinkish red.

141

S’Mores THE HOMEMADE ICE CREAM RECIPE BOOK It never really feels like summer until you’ve
enjoyed your first s’mores of the season. But what
ice cream if it’s so hot that you can’t even imagine building a
fire to roast marshmallows? For those times, there
Makes about 1½ quarts is S’Mores Ice Cream. In this recipe, brown sugar
Prep: 10 minutes and honey give the ice cream base a rich, rounded
Cook: 15 minutes sweetness reminiscent of graham crackers, while
chunks of graham crackers and swirls of chocolate
Total Time: 4 hours fudge and marshmallow creme complete the effect.
and 50 minutes
TO MAKE THE ICE CREAM
FOR THE ICE CREAM
2 cups heavy cream 1 Fill a medium saucepan about half full with water and
½ cup (packed) light bring to a simmer over medium heat. Set a medium heat-
brown sugar proof mixing bowl over the simmering water, making
2 tablespoons honey sure that the bottom of the bowl doesn’t touch the water.
6 large egg yolks
¼ teaspoon kosher salt 2 In the bowl over the simmering water, whisk together
1 cup whole milk the cream, brown sugar, honey, egg yolks, and salt. Heat
1 teaspoon vanilla extract the mixture, stirring constantly to avoid scrambling
¾ cups chopped (¼-inch the eggs, until it thickens enough to coat the back of a
pieces) graham crackers wooden spoon and registers between 170ºF and 175ºF
(about 4 whole crackers) on a candy thermometer, 6 to 8 minutes.
2⁄3 cup marshmallow creme
3 Set a fine-meshed sieve over a second medium
142 heat-proof mixing bowl and pour the custard mix-
ture through the sieve into the second bowl. Remove
the sieve (discard any solids) and mix in the milk and
vanilla. Stir the mixture for about 5 minutes, until
cooled. Cover and refrigerate for at least 2 hours.

4 Once the custard is thoroughly chilled, transfer the
mixture to the freezer bowl of your ice cream maker.
Freeze for 20 to 30 minutes according to the manufac-
turer’s instructions, until the mixture is the texture of
soft-serve. Add the chopped graham crackers to the ice
cream base during the last few minutes of churning.

FOR THE CHOCOLATE SWIRL TO MAKE THE CHOCOLATE SWIRL
¼ cup heavy cream
1 tablespoon light In a heavy-bottomed saucepan, mix the cream, brown
brown sugar sugar, corn syrup, and butter and heat over medium
1 tablespoon corn syrup heat, stirring, until the butter is melted and the sugar
2 teaspoons unsalted butter is dissolved, about 3 minutes. Reduce the heat to low,
2 ounces semisweet add the chopped chocolate, and stir just until melted
chocolate, chopped and combined, about 1 minute. Remove from the heat
¼ teaspoon vanilla extract and stir in the vanilla. Let cool to room temperature, or
refrigerate, until ready to use (it should still be liquid,
but cooled almost to room temperature).

TO FREEZE THE ICE CREAM BASE

Transfer the mixture to a freezer-safe storage container,
layering it with the marshmallow creme and chocolate
swirl, and freeze for at least 2 hours, or until it reaches
the desired consistency.

PARTY FLAVORS

143

THE HOMEMADE ICE CREAM RECIPE BOOK Cotton Candy Ethereal strands of pink or blue spun sugar are
the stuff childhood memories are made of—the
ice cream giant, colorful puff of deliciousness on a stick, the
sugar melting into a grainy sweetness the moment
Makes about 1 quart it hits your tongue, and that indescribable, sweet
Prep: 5 minutes and slightly tangy flavor. Close your eyes, and
Cook: 10 minutes this ice cream version will transport you to the
summertime festivals and boardwalks of your
Total Time: 4 hours youth—carnival music not included.
and 45 minutes
1 Fill a medium saucepan about half full with water
2 cups heavy cream and bring to a simmer over medium heat. Set a medium
¾ cup sugar heat-proof mixing bowl over the simmering water,
6 large egg yolks making sure that the bottom of the bowl doesn’t touch
¼ teaspoon kosher salt the water.
1 cup whole milk
¾ teaspoon cotton 2 In the bowl over the simmering water, whisk together
candy flavor the cream, sugar, egg yolks, and salt. Heat the mixture,
Pink, purple, or blue stirring constantly to avoid scrambling the eggs, until it
food coloring (optional) thickens enough to coat the back of a wooden spoon and
registers between 170ºF and 175ºF on a candy thermome-
ter, 6 to 8 minutes.

144

3 Set a fine-meshed sieve over a second medium PARTY FLAVORS
heat-proof mixing bowl and pour the custard mixture
through the sieve into the second bowl. Remove the
sieve (discard any solids) and mix in the milk, cot-
ton candy flavor, and food coloring (if using). Stir the
mixture for about 5 minutes, until cooled. Cover and
refrigerate for at least 2 hours.
4 Once the custard is thoroughly chilled, transfer the
mixture to the freezer bowl of your ice cream maker.
Freeze for 20 to 30 minutes according to the manufac-
turer’s instructions, until the mixture is the texture of
soft-serve.
5 Transfer the mixture to a freezer-safe storage con-
tainer and freeze for at least 2 hours, or until it reaches
the desired consistency.

tip You can find cotton candy flavor in the cake dec-

orating and mix section of many supermarkets or craft
shops (like Michaels or Jo-Ann) that have cake decorating
sections, or you can buy it online.

145

THE HOMEMADE ICE CREAM RECIPE BOOK Pink It doesn’t take a genius to figure out that two treats
Bubblegum are better than one. All it takes is one clever kid who
realizes she can have her ice cream and chew bubble-
ice cream gum, too!

Makes about 1¼ quarts 1 Fill a medium saucepan about half full with water
Prep: 5 minutes and bring to a simmer over medium heat. Set a medium
Cook: 15 minutes heat-proof mixing bowl over the simmering water,
making sure that the bottom of the bowl doesn’t touch
Total Time: 4 hours the water.
and 50 minutes
2 In the bowl over the simmering water, whisk together
2 cups heavy cream the cream, sugar, egg yolks, and salt. Add the bubble-
½ cup sugar gum and heat, stirring constantly to avoid scrambling
6 large egg yolks the eggs, until the bubblegum has melted and the
¼ teaspoon kosher salt mixture thickens enough to coat the back of a wooden
10 pieces pink bubblegum spoon and registers between 170ºF and 175ºF on a candy
(like Bubblicious or thermometer, 6 to 8 minutes.
Bubble Yum)
1 cup whole milk 3 Set a fine-meshed sieve over a second medium
Pink food coloring heat-proof mixing bowl and pour the custard mixture
1 cup small gum balls through the sieve into the second bowl. Remove the
sieve (discard any solids) and mix in the milk and food
coloring. Stir the mixture for about 5 minutes, until
cooled. Cover and refrigerate for at least 2 hours.

146

4 Once the custard is thoroughly chilled, transfer the PARTY FLAVORS
mixture to the freezer bowl of your ice cream maker.
Freeze for 20 to 30 minutes according to the manufac-
turer’s instructions, until the mixture is the texture
of soft-serve. Add the gum balls to the ice cream base
during the last few minutes of churning.
5 Transfer the mixture to a freezer-safe storage con-
tainer and freeze for at least 2 hours, or until it reaches
the desired consistency.

tip If you don’t want to use bubblegum, you can sub-

stitute ¾ teaspoon of bubblegum flavor for the bubblegum
and increase the sugar to ¾ cup. You can find bubblegum
flavor in the cake decorating and mix section of many
supermarkets or craft shops (like Michaels or Jo-Ann) that
have cake decorating sections, or you can buy it online.

147

THE HOMEMADE ICE CREAM RECIPE BOOK Key Lime Pie Key lime pie—a graham cracker crust filled with
sweet lime custard and topped with sweetened
ice cream whipped cream—is a classic dessert that originated
in the Florida Keys, where those adorable Key limes
Makes about 1¼ quarts are plentiful. This ice cream version starts with a
Prep: 5 minutes sweet, creamy custard, and lots of fresh lime juice,
Cook: 15 minutes lime zest, and graham cracker crumbs make it taste
just like the world-famous pie.
Total Time: 4 hours
and 50 minutes 1 Fill a medium saucepan about half full with water
and bring to a simmer over medium heat. Set a medium
2 cups heavy cream heat-proof mixing bowl over the simmering water,
¾ cup sugar making sure that the bottom of the bowl doesn’t touch
6 large egg yolks the water.
¼ teaspoon kosher salt
1 cup milk 2 In the bowl over the simmering water, whisk together
¾ cup freshly squeezed the cream, sugar, egg yolks, and salt. Heat the mixture,
lime juice stirring constantly to avoid scrambling the eggs, until it
Finely grated zest of 1 lime thickens enough to coat the back of a wooden spoon and
¾ cup coarsely crushed registers between 170ºF and 175ºF on a candy thermo-
graham crackers meter, 6 to 8 minutes.

3 Set a fine-meshed sieve over a second medium
heat-proof mixing bowl and pour the custard mixture
through the sieve into the second bowl. Remove the
sieve (discard any solids) and mix in the milk, lime juice,
and lime zest. Stir the mixture for about 5 minutes, until
cooled. Cover and refrigerate for at least 2 hours.

148

4 Once the custard is thoroughly chilled, transfer the PARTY FLAVORS
mixture to the freezer bowl of your ice cream maker.
Freeze for 20 to 30 minutes according to the manufac-
turer’s instructions, until the mixture is the texture of
soft-serve. Add the graham cracker crumbs to the ice
cream base during the last few minutes of churning.
5 Transfer the mixture to a freezer-safe storage con-
tainer and freeze for at least 2 hours, or until it reaches
the desired consistency.

tip Key limes are tiny limes with slightly less acidic juice

than standard (Persian) limes. Once combined with sugar,
cream, and egg yolks, it’s nearly impossible to taste the
difference. I use standard limes for this recipe because they
are much easier to find and require a lot less work to get
the quantity of juice and zest needed.

149