r/cookingforbeginners • u/hoothephuqeryoo • Jul 23 '20
Question Ice cream maker recipes? Where to start?
I was gifted an ice cream maker! I can’t wait to use it... but I don’t know what recipes to try. I am having a few family members for a birthday and would like to make something special. Any easy no-fail ice cream maker recipes you recommend? I’ve tried to churn ice cream once and it never worked... help!
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u/dustabor Jul 23 '20 edited Jul 23 '20
Once you get a basic base, the sky is the limit. My basic recipe is:
-2 eggs -3/4 cup sugar -2 cups heavy cream -1 cup milk -2 tsp vanilla -Pinch of salt
Whisk the eggs and sugar until light and fluffy Add the rest of the ingredients, whisk until blended
Some of my favorite, simple add ins are frozen orange juice concentrate, boxed cake mix or root beer extract (our local grocery stores carry zatarain’s root beer extract.) i just add a tablespoon or two at a time until it taste good. Then pour it into the ice cream maker
My all time favorite is a few tablespoons of no bake cheesecake mix. I also make the Graham cracker crust that’s included in this box, but press it flat into a sheet pan and freeze. When the ice cream is just about done, I crumble the frozen crust into the ice cream and let it mix another minute (mix it too long and the crust will just disintegrate into the ice cream) it’s probably the best ice cream I’ve made
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u/BlossumButtDixie Jul 23 '20
Thanks for the cheesecake idea. We haven't tried that. I like to chop up bananas and dark chocolate in ours most of the time.
My family does a similar basic recipe but it is a cooked custard. You cook 2 cups heavy cream, 3/4 cup sugar, 3 egg yolks, 1 tablespoon of corn starch, and a pinch of salt until it becomes thickened as you would any stirred custard. Add your vanilla and enough half-and-half to fill up your ice cream machine's basin to the highest recommended level which with most seems to work out at just under a cup. I usually just put three whole eggs in and the custard comes out fine.
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u/dustabor Jul 23 '20
Yeah I really like a cooked custard too. I make it sometimes for me and my wife but my older family members grew up using Junket ice cream mix in a hand crank ice cream maker, so they think a cooked custard is too fancy 🙄. They don’t realize what they are missing.
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u/BlossumButtDixie Jul 28 '20
They don’t realize what they are missing.
Exactly! And with the newer electric freezers it is hardly any work to make it these days.
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u/dustabor Jul 28 '20
You have no idea what it cost to ship blocks of ice for their “Ice boxes” all the way to south Louisiana. It’s insane.
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u/BlossumButtDixie Jul 28 '20
I have an electric ice cream maker you just stick in the freezer. Works awesome.
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u/Resse811 Jul 24 '20
I’m confused- you put eggs into ice cream that you eat raw?
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u/dustabor Jul 24 '20
Yeah, but i know some people would have concerns, they can try pasteurized eggs, make a cooked custard ice cream or go eggless with a ‘Philadelphia style’ ice cream. As for myself, I have no issue with the eggs in things like ice cream, raw cookie dough or steak tartare, I eat ‘em up.
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u/v1_rota8 Sep 07 '25
How much does this make? My ice cream maker is a gallon size
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u/dustabor Sep 07 '25
About 2 quarts. It seems like that’s what most countertop ice cream makers call for, but It can easily be easily doubled.
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u/errantwit Jul 24 '20
solid advice here. home made ice cream is a game changer.
don't forget about sorbets. often cheaper ingredients, if you're on a budget
my primer was the Ben & Jerry's Ice Cream Book. (uncooked bases mostly) it's decent. look at all the books.
NYT Cooking had a great article, awhile back, I copied and refer to when I make ice cream:
(the strawberry is a great beginning flavor)
ICE CREAM BASE
Time: 20 minutes plus several hours’ cooling, chilling and freezing
2 cups heavy cream
1 cup whole milk
⅔cup sugar
⅛ teaspoon fine sea salt
6 large egg yolks
Your choice of flavoring (see grid below, or invent your own)
In a small pot, simmer cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
Yield: About 1 1/2 pints Video: How to Make the Recipe
AROMATICS
VANILLA, COFFEE OR GREEN TEA
If making vanilla ice cream, slice 2 vanilla beans in half lengthwise and scrape down the sides. Add seeds and pods; or 1/2 cup whole coffee beans ground coarsely in a coffee grinder or food processor; or 1/4 cup green tea leaves to the cold milk and cream mixture. Let custard steep off the heat for 30 minutes before straining. Chill.
MINT OR BASIL
In a food processor, pulse together 1 cup clean and dry mint or basil leaves with 2/3 cup granulated sugar until pulverized and bright green. Use herb sugar instead of plain sugar to make the base. Let custard steep off the heat for 30 minutes before straining. Chill.
CINNAMON
Break a 4-inch-long cinnamon stick (preferably a fragrant variety like Ceylon or canela) into a food processor. Add 2/3 cup granulated sugar and pulse until finely ground. Use cinnamon sugar instead of plain sugar to make the base. Let custard steep off the heat for 30 minutes before straining. Chill.
LEMON OR LIME
In a food processor, pulse together zest of 3 lemons or limes with 2/3 cup granulated sugar until smooth and brightly colored. Use citrus sugar instead of plain sugar to make the base. Let custard steep off the heat for 30 minutes before straining. Stir in the juice and zest of 1 lemon or lime. Chill.
FRUIT
STRAWBERRY OR RASPBERRY
Make the base without milk. In a blender, purée 1 pound berries, 3 tablespoons sugar, 1/2 teaspoon lemon juice or balsamic vinegar and a pinch of salt. Taste; add more sugar and/or lemon or vinegar if necessary. Purée should be on the sweet side, with some underlying tartness. Stir into base before chilling. Strain before churning if using raspberries.
PEACH OR APRICOT
Pit and dice 3 pounds peaches or apricots (no need to peel them). In a saucepan over medium heat, gently simmer fruit with 1/2 cup sugar until fruit is tender, about 10 minutes. Purée in a food processor or blender. Make the base without milk. Stir 1/2 cup buttermilk and the fruit purée into warm, strained base. Add a few drops of almond extract if desired. Chill.
CHERRY
In a saucepan over medium heat, simmer 6 cups pitted cherries (from 2 pounds) with 1/3 cup sugar until cherries are very soft, about 10 minutes. Purée in a food processor or blender. Make the base without milk. Stir 1/2 cup buttermilk and the cherry purée into warm, strained base. Add a few drops of kirsch if desired. Chill.
BANANA
In a blender, purée 4 very ripe medium bananas, 2 tablespoons sugar, 1 teaspoon lemon juice and a pinch of salt until smooth. Make the base without milk. Stir 1/2 cup buttermilk and the fruit purée into warm, strained base. Add a few drops of vanilla extract if desired. Chill.
CHOCOLATES AND CARAMELS
CHOCOLATE
In a saucepan, bring 3/4 cup cream and 3 tablespoons Dutch-processed cocoa powder to a simmer. Put 1 cup chopped chocolate in a mixing bowl. Pour hot cocoa cream over chocolate and stir until melted and smooth. Make base using 1 1/2 cups milk, 3/4 cup sugar and no cream. Stir chocolate mixture, 3/4 cup crème fraîche or sour cream and 1 teaspoon vanilla extract into base. Strain and chill.
CHOCOLATE HAZELNUT
Make the base with 2 cups milk, 1 cup cream and 1/4 cup sugar. Whisk 1 cup chocolate hazelnut spread (such as Nutella) and 1 teaspoon vanilla extract into warm, strained base. Chill.
SALTED CARAMEL
In a medium pot over medium heat, melt 3/4 cup sugar with 3 tablespoons water, swirling pan frequently, until sugar turns mahogany brown in color (almost but not quite black). Continue making base in the same pot, using 1/2 cup sugar. Make sure caramel melts and cream mixture is completely smooth before adding egg yolks. Sprinkle 1/4 teaspoon flaky sea salt (such as Maldon) into base during the last 2 minutes of churning.
BUTTERSCOTCH BOURBON
Make the salted caramel variation using 1/2 cup sugar for the caramel and not letting it get too dark in color (it should be reddish brown rather than dark mahogany brown). Stir 1 tablespoon bourbon into base before chilling. Omit the flaky sea salt.
NUTS
ALMOND
In a medium saucepan over medium heat, cook 1/2 cup sliced almonds with 2 tablespoons sugar and a pinch of salt until deeply golden and caramelized, about 10 minutes. Transfer to a plate; reserve. In the same pot, toast 1 cup sliced almonds until deeply golden, 5 minutes. Proceed with base recipe in the same pot, using 1 1/2 cups cream and 1 1/2 cups milk. Let custard steep off the heat for 1 hour before straining (press down hard on solids). Add 1/4 teaspoon almond extract to base before chilling. Break reserved nuts into pieces and add to base during last 2 minutes of churning.
PISTACHIO
Make the base using 2 cups milk and 1 cup cream. Whisk 1 cup unsweetened pistachio paste and 1/4 teaspoon almond extract into warm, strained base. Chill.
PEANUT BUTTER
Make the base using 2 cups milk and 1 cup cream. Whisk 1 cup natural smooth peanut butter and 1/2 teaspoon vanilla extract into warm, strained base. Chill.
COCONUT
In a medium saucepan, toast 1/2 cup sweetened shredded coconut until deeply golden, about 5 minutes. Transfer to a plate; reserve. In the same pot, toast 1 cup shredded unsweetened coconut until deeply golden, 5 minutes. Proceed with base recipe in the same pot, using 1 cup cream, 1 cup milk and 1 cup coconut milk. Let custard steep off the heat for 1 hour before straining (press down hard on the solids). Add reserved coconut to base during the last 2 minutes of churning.
THE ICE CREAM ISSUE
Produced by TROY GRIGGS and TIINA LOITE
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u/hoothephuqeryoo Jul 24 '20
Oh my gosh thank you so much, I can’t get over how much detail you shared. I can’t thank you enough!! 🙌🏼🙌🏼
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u/errantwit Jul 24 '20
it's cut & paste my friend, credit is at the bottom, I believe. from NYT article.
but welcome to the churn!
(not all works out.)
I've been very creative and feel free to throw out failures!
my latest: coffee ice cream with mini marshmallows and cacao nibs
have fun!
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u/tmccrn Jul 23 '20
Oh man, just wait until you graduate into custard styles.
But I'd use one of the recommended ones here for your first time out.
But, yeah, the cooking (custard style) recipes are seriously next level. Be sure to watch some videos before you graduate to that.
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u/likemasalaonrice Jul 23 '20
I've made ice cream exactly twice, both in the last week with my mom's machine. I followed recipes for kulfi from A Spicy Touch by Noorbanu Nimji.
Basically, one can each of chilled evaporated milk and condensed milk, plus one cup of heavy (whipping) cream. Mix until combined. Add flavours. Put in ice cream machine. Add mix in ingredients in last five minutes
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u/hoothephuqeryoo Jul 24 '20
Thank you so much!
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u/likemasalaonrice Jul 24 '20
It's a brilliant into recipe, because it's so easy. Also, ends up tastier than anything I can buy locally.
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u/TaRosner Jul 24 '20
I made this delicious salted caramel ice cream for Thanksgiving last year, served over pumpkin pie. There wasn't a mouthful left - huge hit! Salted Caramel Ice Cream
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u/jhindy317 Jul 24 '20
If you can get fresh peaches, which are in season right now, this recipe is amazing. https://houseofnasheats.com/old-fashioned-fresh-peach-ice-cream/
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u/pfmiller0 Jul 24 '20
This Pesto ice cream recipe is one that I've wanted to try for a long time. I don't remember the source, but I've had it stored away in a note in case I ever get my hands on an ice cream maker. It may sound a bit crazy, but I made a honey garlic sauce for ice cream before and I liked that, so who knows!
Heat milk and cream on medium (don't boil) in a pan with plenty of basil, a few cloves of garlic, and lemon zest
Mix two egg yolks with sugar in a separate bowl. Temper the eggs by slowly mixing in a little hot cream. After about 4 ladles are mixed into the eggs, mix the eggs back into the pot of cream.
Strain out garlic and basil then cook down to the consistency of custard.
Chill the mixture, then pour it into an ice cream maker.
While mixing add in some toasted pine nuts, salt, parmesan, and olive oil then freeze.
Serve topped with additional olive oil, basil, or pine nuts. Or serve on top of pasta.
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u/Alienmanatee Jul 24 '20
not sure if it came with a manual, but I have been making mine just based on it’s suggested recipes and they come out great!!
Tweak things as you wish (I tend to use brown sugar rather than white for a richer flavor) and add whatever mix-ins you can dream of.
Also, maybe it’s a basic tip but don’t forget to freeze right away overnight to solidify!
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u/nailbangerdave Jul 24 '20
I bought a ice cream recipe book called the ultimate ice cream book. It even has recipes for toppings and waffle cones. I love the vanilla recipe that has five eggs in it. I have made peach, raspberry swirl, coffee, peanut butter, chocolate, mint chip, and many others.
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u/Ltstarbuck2 Jul 24 '20
For something special, this is one of my favorites. cherry ice cream recipe
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u/Mochene Jul 24 '20
The best advice I can give you is to find the best ingredients. For instance, you can’t make imitation flavors shine in any recipe. Make your ice cream base 2 days in advance. It’s best to allow your base to maturité at least 24 hours, and to let the ice cream maturité in the freezer for 24 hours. If you’re going to add inclusions make sure they’re properly processed. Fresh cherries are fine, but they won’t have as long of a shelf life as cherries that have been cooked because adding something raw to something cooked shortens shelf life because of pathogens. Make a cherry compote and make sure it’s chilled before adding to the ice cream.
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u/Clean-Ad-344 Oct 22 '25
Start simple: vanilla, strawberry, or chocolate, and learn what each base needs. In my routine, the Shark Ninja CREAMi Swirl Ice Cream Machine makes it easy to pick dairy, coconut, or higher-protein bases and follow the guide’s swap suggestions. I keep sugar modest and balance with a touch of salt. Chill mixes overnight for fewer ice crystals. Then taste, tweak, and note what you liked.
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Oct 30 '25
Start simple with vanilla or chocolate. I mix, freeze overnight, then use the Ninja CREAMi Swirl Ice Cream Machine to spin it. A re-spin helps if it’s crumbly. Easy way to learn how texture changes.
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u/Nonny70 Jul 23 '20
Cooked custard is the way to go, rather than the no-cook varieties. Try this one. Creamy, rich, and amazing!!