email this pageThe good news? Creamy, homemade ice cream can be yours everyday with minimal effort and equipment. Today’s electric ice cream makers are available everywhere and cost less than 50 bucks. Most of them operate the same way—with a freezer canister that contains water (that is frozen). We keep ours in the freezer at all times, so it’s always ready to use. Once the ice cream mixture is poured into the canister, it’s placed on a base, which turns the canister, allowing the plastic arm inside to “churn” the ice cream. We love our ice cream straight from the canister like soft-serve, but it does benefit from a stay in the fridge to harden it up (especially if you want discernable scoops).
For these scrumptious frozen desserts, none of which can be found in the supermarket, we went to our favorite food writers and ice cream experts Bruce Weinstein and Mark Scarbrough. The good news? You probably have most of the ingredients on hand. The bad news? You’ll probably have to share.
Banana Gelato
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Ingredients
2 very ripe bananas, peeled and quartered
5 egg yolks
¾ cup sugar
2 teaspoons vanilla extract
¼ teaspoon salt
¼ cup heavy or whipping cream
2. Cool 5 minutes, then purée in a blender or food processor until smooth. Return mixture to saucepan; set over very low heat to keep warm.
3. Beat yolks and sugar in a large bowl with a mixer at high speed until thick.
4. Beat half the milk mixture into yolk mixture in a thin stream, then combine with remaining milk mixture in saucepan. Set over low heat and cook until mixture coats back of a spoon, about 2 minutes. Stir in vanilla, salt and cream.
5. Pour into large container, cover, and refrigerate at least 2 hours or up to 2 days. Pour mixture into the canister of an ice-cream freezer; freeze according to manufacturer’s instructions. Serves 8.
Recipe by Bruce Weinstein and Mark Scarbrough, "Relish Classic Dishes," July 2007.
Lemon Sherbet
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Ingredients
½ cup cold water
3 cups whole milk, divided
1 cup sugar
¼ teaspoon salt
¾ cup fresh lemon juice
1 tablespoon finely grated lemon zest
½ teaspoon vanilla extract
2. Warm 1 1⁄2 cups milk in medium saucepan over medium heat until small bubbles form around the edge. Stir in sugar and salt; remove from heat. Stir in gelatin mixture. Cool 5 minutes.
3. Pour milk mixture into a blender or food processor. Add remaining milk, lemon juice, lemon zest and vanilla (mixture will look curdled); blend or process until smooth.
4. Pour into large container, cover, and refrigerate at least 2 hours or up to 2 days. Pour mixture into the canister of an ice-cream freezer; freeze according to manufacturer’s instructions. Serves 8.
Recipe by Bruce Weinstein and Mark Scarbrough, "Relish a Classic Dish," July 2007.
Raspberry Sorbet
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¼ cup lime juice
¼ cup light corn syrup
¼ cup water
4 cups fresh or frozen raspberries
¼ teaspoon salt
2. Pour into a blender. Add raspberries
and salt, cover, and blend until smooth.
3. Strain through a fine-mesh sieve into a large container to remove most of the seeds. Pour into large container, cover, and refrigerate at least 2 hours or up to 2 days. Pour mixture into the canister of an ice-cream freezer; freeze according to manufacturer’s instructions. Serves 6.
Recipe by Bruce Weinstein and Mark Scarbrough, "Relish a Classic Dish," July 2007.
Chocolate Malt Ice Cream
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Ingredients
1 cup sugar
¾ cup malted milk powder
¼ cup cocoa powder
2 ounces unsweetened chocolate, finely chopped
2 eggs, whisked
1 cup heavy or whipping cream
1 tablespoon vanilla extract
¼ teaspoon salt
2. Whisk half the cocoa mixture into eggs. Whisk this mixture back into remaining cocoa mixture.
3. Reduce heat to very low. Whisk constantly until mixture thickens slightly and coats back of a spoon, about 2 minutes. Remove from heat and whisk in cream, vanilla and salt.
4. Pour into large container, cover, and refrigerate at least 2 hours or up to 2 days. Pour mixture into the canister of an ice-cream freezer; freeze according to manufacturer’s instructions. Serves 12.
Recipe by Bruce Weinstein and Mark Scarbrough, "Relish a Classic Dish," July 2007.
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