Here are a few delicious and simple ice cream recipes you can try at home:
1. Vanilla Ice Cream
Ingredients:
500 ml whole milk
200 ml heavy cream
150 g sugar
1 vanilla bean (or 2 teaspoons vanilla extract)
4 egg yolks
Instructions:
Heat the milk in a saucepan with the vanilla bean (split and seeds scraped).
In a bowl, whisk together the egg yolks and sugar until pale.
Remove the vanilla bean from the milk, then slowly pour the hot milk into the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook on low heat, stirring until it thickens (do not let it boil).
Let the mixture cool, then stir in the cream.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
2. Lemon Sorbet
Ingredients:
200 ml water
150 g sugar
200 ml freshly squeezed lemon juice
Zest of one lemon
Instructions:
Boil the water and sugar to make a simple syrup.
Allow the syrup to cool, then stir in the lemon juice and zest.
Pour into an ice cream maker and churn until it reaches a sorbet consistency.
3. Chocolate Ice Cream
Ingredients:
500 ml whole milk
100 g dark chocolate
150 g sugar
4 egg yolks
200 ml heavy cream
Instructions:
Heat the milk and stir in the chocolate until fully melted.
In a bowl, whisk together the egg yolks and sugar.
Slowly pour the hot chocolate milk into the egg mixture, whisking constantly.
Return to the saucepan and cook over low heat until thickened.
Let cool, stir in the cream, and churn in an ice cream maker.
4. Strawberry Ice Cream
Ingredients:
400 g fresh strawberries
100 g sugar
200 ml heavy cream
200 ml whole milk
Juice of half a lemon
Instructions:
Puree the strawberries with sugar and lemon juice until smooth.
Stir in the milk and cream.
Pour into an ice cream maker and churn until creamy.
5. Coffee Ice Cream
Ingredients:
500 ml whole milk
150 g sugar
4 egg yolks
200 ml heavy cream
3 tablespoons instant coffee
Instructions:
Heat the milk and dissolve the coffee in it.
In a separate bowl, whisk the egg yolks and sugar.
Slowly pour the hot coffee milk into the egg mixture, stirring constantly.
Return to the saucepan and cook until thickened.
Once cooled, stir in the cream and churn in an ice cream maker.
Tip:
If you don’t have an ice cream maker, place the mixture in the freezer and stir every 30 minutes for 3–4 hours to break up ice crystals.
Enjoy your homemade ice cream!