Icecreme Palace

 When summer approaches and the temperatures start going up, we really start craving homemade ice cream. That ice cream maker has been sitting in the cabinet for way too long, collecting dust, waiting for the opportunity to mix up some new and fun flavors.

Well, it’s time to get churning again! Below we’ve got a collection of some amazing ice cream flavors. There’s even one for olive oil ice cream, which you absolutely MUST try to believe. It’s so delicious.

The three of us here at A Food Lover’s Kitchen were debating which was our favorite. Angela chose the Peach Ice Cream because it reminds her of childhood.

When making ice cream in an ice cream maker like the one above, there are just four steps.

1. Mix up your recipe (no more than 4 cups total). It’s best when the mix is chilled before pouring into the machine.
2. Take the pre-frozen bowl out and put it on the machine. Cover it with the plastic guard. Turn it on.
3. Pour the mix into the bowl as it’s churning.
4. Check it after 20 minutes. Add any extra at this stage, just before the ice cream is firm enough.

Vanilla Ice Creme Recipe

So many recipes start with a good vanilla ice cream base. Then you can add any fruit or additions you wish to the base. Here is a super easy and quick vanilla ice cream recipe to make in your ice cream maker.

• 3/4 cup white sugar
• 1 cup heavy whipping cream
• 2 1/4 cups milk
• 2 tsp vanilla extract

1. Mix together the sugar, whipping cream, and milk in a sauce pan over medium-low heat. Stir together and let it heat until the sugar is dissolved. It shouldn’t reach a boil.
2. Pour the mixture into a container and add the vanilla. Chill the mixture in the refrigerator for at least 2 hours, until cold. Transfer the mixture to the ice cream machine and process until it reaches desired thickness, around 20-25 minutes.
3. If you’re adding fruit or additions, pour them into the mixture after 5 minutes of churning.

Peach Ice Creme

If there is something you need in your life, it’s a homemade peach ice cream recipe. Right? Right! 

I do my best to eat locally and seasonally for a multitude of reasons. It is better for my grocery budget, the food tastes so much fresher, and it creates a sense of urgency in me when a favorite food starts to ripen.

Soft, ripe peaches in the summer are a gift straight from heaven. They’re like a little orb that has been injected with sunshine.

WHAT INGREDIENTS ARE IN HOMEMADE PEACH ICE CREAM?

• 1. Peaches. No surprise there!
• 2. Heavy cream
• 3. Whole Milk
• 4. Egg yolks <—-this is happening. Deal with it
• 5. Vanilla extract
• 6. Kosher salt
• 7. Sugar

You can use canned peaches if you don’t have fresh peaches. If you use sugar in the syrup when you can peaches, reduce the sugar in the homemade peach ice cream to 1/4 cup.

If you have leftover peaches to use up (lucky you!), try them in a peach moscow mule or add a few slices to a Homemade Blackberry Crisp. Peaches and blackberries are such an amazing pairing!

Here How to make Peach Ice Creme

Cut your peaches in half and place in a pot of boiling water for 60 seconds. Use a slotted spoon to remove the peaches and put them in a bowl of ice water.

After a minute, snag a peach and peel the skin back. If your peaches are ripe, it should peel super easily. Set aside about 1/3 cup of peaches diced into small chunks. Cut the rest of the peaches into slices.

Blend the peaches (minus the 1/3 cup peach chunks) using an immersion blender or food processor to create a peach puree.

Combine cream, milk, salt, sugar, and the extract in a medium saucepan over medium-low heat. Do not let it boil. Remove from heat once the sugar has dissolved.

Place the egg yolks in a medium bowl, and whisk well with a fork. Add the hot milk/cream mixture 1/3 cup at a time (x3 – 1 cup total) to the eggs, whisking while you combine. 

Ever made scrambled eggs ice cream? I have. I don’t recommend it.

Whisk the egg mixture into the rest of the milk, and return the pan to the stove. Cook on medium-low heat for 5 minutes, stirring often.

Remove from heat, and pour the mixture into a heatproof bowl fitted with a sieve/fine mesh strainer.  Add peach puree to the bowl and transfer to the fridge for at 12 hours (preferably) or until completely cooled.

Add the cooled ice cream base to your ice creme maker of your choice churning until it has reached your preferred level of “doneness”. Remove the paddle/dasher, and gently stir in the ¼ cup of diced peaches.

Transfer to an air-tighter container, pressing a piece of plastic wrap over the top of the ice cream, ensuring it makes contact with the ice cream. Freeze for a few hours.

Chocolate chunk Ice creme

Luscious raspberry sauce swirled into vanilla ice cream and mixed with chocolate chunks. A delicious ice cream perfect for summertime!

Raspberry swirl and chocolate chunk ice cream! OH MY!!! It’s as good as it sounds. For some reason I am stuck on raspberries and chocolate.

How do you make raspberry swirl ice cream?

For this ice cream, I started with the same basic custard that I used in my old fashioned peach ice creme Fresh raspberries were mixed with some sugar and left to macerate for a couple of hours.  Because I didn’t want all those seeds in my ice cream, I strained the berries and juice through a fine meshed sieve.

I debated adding this directly to the ice cream maker, but decided against it. Instead, I completely churned the ice cream. Then I put half of the ice cream in a dish and added half of the strained berries on top and sprinkled with chocolate. Then added the rest of the ice cream and another layer of berries and chocolate.

The ice cream is quite soft when it comes out of the mixer. Once I layered all the ingredients, I carefully took a butter knife and just lightly made swirls through the mixture.

I was very careful to not over mix. I popped it in the freezer for two hours for the ice cream to completely harden You can eat it right away and I always sample, but I really love it when it has set up and is firm.

How do you churn ice cream?

I used an ice creme maker to churn this ice cream. Just one little piece of advice I’d offer – make certain your ice cream mixing bowl is fully frozen prior to churning ice cream. Trust me, your custard just won’t turn into ice cream unless the bowl is really, really frozen!

The directions for my mixer says to freeze for at least 12 hours. Throw your bowl into the freezer the night before and then you are good to go!

Black Sesame Ice creme

Black sesame (kurogoma) ice cream is a popular dessert in Japanese restaurants. It has a sweet and nutty flavour that is really delicious and perfect to eat after a nice Japanese dinner. It is made from a vanilla ice cream base mixed with black sesame paste (neri goma) to give it a tasty flavour and dark grey/black colour. You can sprinkle some sesame seeds on top and enjoy it on a hot day in summer or just as a delicious snack!

This ice cream is really easy to make, however, it does require an ice cream maker. You could make it without an ice cream maker but you have to keep mixing it every few hours and that’s what I did after my Kitchen Aid ice-cream making bowl stack on the stand mixer!! I Also, the ice cream does take a while to make because it needs to freeze and set for a few hours so it should be made beforehand. You can just keep it in a container in the freezer or you can pour the ice cream mixture into popsicle moulds. These will make great treats on a hot afternoon during the summer. I always like to order kurogoma ice cream for dessert when I go out to a Japanese restaurant, or sometimes matcha ice cream, because it’s always so delicious.

You can find black sesame paste (neri goma) in Japanese grocery stores or if you don’t have a Japanese grocery store near you, you can order it online from Fish and soy 

 is an online Asian grocery store which has a great range of quality Asian ingredients that you can get delivered to you, which is great if you don’t have a Japanese/Asian grocery store near you!

Rose Ice Creme

You only need the egg yolks for this recipe which means you will have spare egg whites.  As I hate waste, I pretty much always make meringues when I make ice-cream as, very conveniently, my meringue recipe requires four egg whites. If you are in a rose-loving mood, you could make Rose meringue.