Making some of the greatest homemade ice cream recipes is a great way to kick off your summer. There is no ice cream maker? Not an issue. The no-churn ice cream recipes, ice pop recipes, and ice cream cake recipes are all below for you to use with your preferred pints from the shop. Avoiding dairy products? Vegan recipes are also widely available. You name it, it's here: sherbet, gelato, orsorbet. For both ice cream experts and beginners, there are recipes available. The world of homemade ice cream is both big and lovely. Do you not appreciate being here?
Kesar Pista
This recipe for one of India's most well-known kulfis combines the two most elegant ingredients found in the Indian pantry. Pistachios might be difficult to find already powdered, so grind your own to a fine powder for this kulfi. The nuts could be chopped in a food processor, but it would result in a chunkier nut kulfi. If you wish to make a larger batch, this scales up quite nicely.
Ingredients:
1¼ cups condensed milk
1¼ cups heavy cream
5 tbsp sugar
4 ounces pistachios, finely ground
A pinch of saffron threads
Chopped pistachios, to serve
Method:
Condensed milk, cream, and sugar should be combined in a saucepan. Bring the mixture to a slow boil while swirling it constantly to prevent it from scorching the bottom of the pan. When it begins to boil, reduce the heat, stir in the saffron, and simmer for about five minutes. Pour to a bowl, allow to cool, and then store in the refrigerator. Pour it into kulfi moulds or a freezer-safe container when it's cold, cover it, and freeze it for two to three hours. Turn the kulfis upside down over a plate and give them a hard tap on the top to release them from their moulds. Sprinkle chopped pistachios on top before serving.
Vegan Banana Ice Cream
The way frozen bananas melt into ice cream without any added sugar or dairy is magical. For a simple twist on the ice cream, toss in (cold) toasted chopped walnuts and dark chocolate bits for more flavour.
Ingredients:
4 large very ripe or frozen bananas
Method:
If using fresh bananas, peel them first and then spread them out on a wide dish or rimmed baking sheet in a single layer. Freeze for at least two hours or up to overnight, or until firm. Frozen bananas should be processed in a food processor for 6 to 8 minutes, scraping down the sides as necessary. Before scooping and serving, divide the ice cream among serving bowls or freeze it in an airtight container for at least two hours. Up to three months in advance, bananas can be frozen.
Pomegranate-Yogurt Ice Pops
A brightly coloured dessert that is frequently created for kids. It is fantastic to combine creamy yoghurt with sour/sweet pomegranate.
Ingredients:
2⁄3 cup (5 fl oz/150 ml) pomegranate juice
2⁄3 cup (5 fl oz/150 ml) plain Greek-style yogurt or lebneh
1 tbsp honey
1 vanilla bean
Seeds from 1 pomegranate
Method:
Halfway fill each ice lolly (ice lolly) mould with equal amounts of pomegranate juice, which measures 2 fl oz/50 ml. If the juice is still soft but not entirely frozen after an hour, continue freezing it. Yogurt and honey should be mixed together in a bowl. In the bowl, scrape the vanilla seeds after lengthwise splitting the vanilla bean. Combined by stirring. Push the sticks into the moulds after removing them from the freezer, then top with the yoghurt mixture. Stir the pomegranate and yoghurt together for a split second to create a marbling effect. Seeds should be sprinkled on last. Return to the freezer and leave there for many hours, or until frozen solid. Dip the moulds of the ice pops for a very brief period of time in hot water. You can make this recipe vegan-friendly by swapping the yoghurt and honey with unsweetened soy milk and agave, respectively.
Original Vanilla Ice Cream
Our homemade take on the traditional is anything but, well, vanilla. Naturally, it also serves as a fantastic foundation for your preferred upgrades.
Ingredient:
1 ½ cups heavy cream
1 cup whole milk
1/4 cup sugar
A pinch of kosher salt
1/2 vanilla bean (or 1 teaspoon vanilla extract)
5 large egg yolks
1/4 cup sugar
Method:
In a medium saucepan, mix 1 ½ cups heavy cream, 1 cup whole milk, ¼ cup sugar, and a dash of kosher salt. Add pod after halving vanilla bean lengthwise and scraping in the seeds (or use 1 teaspoon vanilla extract). Just bring the mixture to a boil while stirring the sugar into it. Get rid of the heat. If using a vanilla bean, cover and leave it alone for 30 minutes. In a medium bowl, whisk 5 big egg yolks with ¼ cup sugar until pale, about 2 minutes. Whisk in ½ cup of the warm cream mixture gradually. Blend the remaining cream mixture with the yolk mixture. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2-3 minutes. Custard should be strained and placed in a medium bowl over cold water to cool while being stirred occasionally. In an ice cream machine, prepare custard as directed by the manufacturer. Put to a container that is airtight and cover. For at least 4 hours and up to 1 week, freeze until solid.
Lemon Ice
This dairy-free recipe just requires a few ingredients and is simple to prepare, yet it will be the most cooling food you consume all summer. Just a few ingredients are needed to make the best summer treat.
Ingredients:
3/4 cup sugar
2 tbsp grated lemon zest
4 cups water
1 tsp Cointreau or Grand Marnier
1 1/3 cups fresh lemon juice (8 or 9 lemons)
Special Equipment
Ice cream maker
Method:
In a medium saucepan, combine the water, lemon zest, and sugar. Over medium heat, bring to a boil while stirring to completely dissolve the sugar. Turn off the heat, pour the mixture into a sizable basin, and let it cool fully. Stir well after adding the Cointreau or Grand Marnier and lemon juice. For at least four hours, cover and chill the food in the refrigerator. As directed by the manufacturer, churn the mixture in the ice cream machine. Put to an airtight container and freeze for at least an hour to achieve firmness. Paper cups or tiny bowls should be used to serve the ice.