Homemade Ice Cream

Making homemade ice cream is easier than you think! Give everybody something to scream about with these yummy ice cream flavors you can make at home.

Sweet Corn Ice Cream

Ingredients 

~ 4 ears sweet corn, shucked, kernels removed and cobs halved
~ 2 c. whole milk
~ 2 c. heavy cream
~ 3/4 c. sugar, divided
~ 9 lg. egg yolks

Directions 

~ Cook kernels in a dry cast-iron skillet over medium-high heat, stirring, until browned in spots, 4 to 5 minutes. Transfer kernels to a large heavy saucepan. Add cobs, milk, cream, and 1/2 cup of sugar to the saucepan. Bring to a boil, stirring constantly; remove from heat. Discard cobs. Puree mixture until smooth with a stick blender or jar blender; return blended mixture to the saucepan. 

~ Whisk together egg yolks and remaining 1/4 cup of sugar in a bowl. Bring corn mixture to a low simmer; remove from heat. Slowly whisk one cup of hot corn mixture into yolk mixture, whisking constantly. Return yolk mixture to the saucepan, whisking constantly. 

~ Cook, whisking constantly, over medium-low heat until thick enough to coat a spoon, 5 to 7 minutes.

~ Pass custard through a sieve, pressing hard to remove as much liquid as possible. Discard solids. Chill completely. Transfer to an ice cream maker and process according to manufacturer's instructions.

Butter Pecan Ice Cream

Ingredients 

Ice Cream 

~ 2 c. whole milk
~ 1½ c. brown sugar
~ 4 egg yolks
~ Pinch of salt
~ 2 tbsp. unsalted butter
~ 2 c. half-and-half
~ 2 c. whipping cream
~ 2 tsp. vanilla extract 

Candied Butter Pecans 

~ 1 c. pecans
~ ⅓ c. sugar
~ 2 tbsp. unsalted butter

Directions 

~ Prepare Ice Cream: In a medium saucepan, whisk together milk, brown sugar, egg yolks, and salt. Place pan over medium-high heat until mixture reaches a simmer. Lower heat to medium and whisk mixture for 5 minutes or until it begins to thicken. Strain mixture into a large bowl and whisk in butter until combined; then incorporate half-and-half, cream, and vanilla. Cover with plastic wrap and refrigerate until chilled, about 2 hours. 

~ Prepare Candied Butter Pecans: In a heavy skillet over medium heat, combine pecans, sugar, and butter, stirring constantly for about 6 minutes or until sugar has melted and browned. Remove from heat; spread nuts on foil. Once nuts have cooled, break into bite-size pieces and reserve. 

~ Pour ice cream mixture into ice-cream maker; process according to manufacturer instructions. Once ice cream's made, stir in reserved pecans. 

Vanilla Ice Cream

Ingredients 

~ 2 c. whole milk
~ 1 c. sugar
~ 4 egg yolks
~ Pinch of salt
~ 2 c. half-and-half
~ 2 c. whipping cream
~ 2 tsp. vanilla extract 

Directions 

~ In a medium saucepan, whisk together milk, sugar, egg yolks, and salt. Place pan over medium- high heat and whisk until mixture reaches a simmer. Lower heat to medium and whisk for 5 minutes or until mixture begins to thicken. Strain mixture into a large bowl, then whisk in half-and- half, cream, and vanilla. Cover with plastic wrap and refrigerate until chilled, about 2 hours. 

~ Pour mixture into ice-cream maker; process according to manufacturer instructions.Chocolate Ice Cream Variation:After straining mixture in step 1, add 1 cup semisweet chocolate chips and stir until melted and fully incorporated. Continue with recipe.Mint Chocolate Chip Ice Cream Variation: In step 1, substitute 1 teaspoon peppermint extract for 1 teaspoon vanilla. Once ice cream's made, stir in 2 cups mini chocolate chips.Peanut Butter Ice Cream Variation: After straining mixture in step 1, add 1 cup smooth peanut butter and stir until fully incorporated. Continue with recipe.

Chocolate Ice Cream

Ingredients 

~ 3/4 cup sugar
~ 1 cup milk
~ 1/4 teaspoon salt
~ 2 tablespoons unsweetened cocoa powder
~ 3 egg yolk, lightly beaten
~ 2 ounces semisweet chocolate, chopped
~ 2 cups heavy cream
~ 1 teaspoon vanilla extract

Directions

~ Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally. 

~ When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.