If you are looking for good, old-fashioned homemade ice cream recipes for your ice cream maker, you’re in luck. My latest book, The Homemade Ice Cream Recipe Book hit stores today and I couldn’t be more proud. Look at how cute it is!
I spent many of my childhood summers at a hippy summer camp on a self-sufficient family farm in Northern California. Each morning we did chores like tending vegetable gardens, feeding chickens, grooming horses, and milking cows. With a steady supply of fresh dairy and eggs, making ice cream was a frequent activity, and I spent many a sweltering summer afternoon helping to crank an old-fashioned ice- and salt-filled ice cream maker. Flavored with fresh fruit harvested from the farm or foraged from the wilderness around it—wild blackberry and huckleberry were my favorites—it was the kind of old-fashioned homemade ice cream that childhood memories are made of. Cold and sweet, rich and creamy, melting onto your hands as you try to lap it up before the hot summer sun turns it into a river running down to your elbows. Just good, old fashioned, all-natural ice cream.
Even if you never made ice cream yourself as a kid, you probably have memories of a favorite ice cream shop in your home town. When I wasn’t at camp, I craved the ice cream from Swenson’s in my home town of Berkeley, California. We had a bunch of great ice cream shops to choose from, but the thing that put Swenson’s above the competition for me was that it was within walking distance from my house. That and they served Swiss Orange Chip—chocolate ice cream laced with a hint of orange and speckled with dark chocolate chips. My old neighborhood Swenson’s is long gone, but that Swiss Orange Chip is legendary. My husband will tell you that the plain chocolate ice cream from Hallmark’s in his hometown of Old Lyme, Connecticut, was the best ice cream ever made. I bet you have a favorite from your own childhood.
The common thread between these hometown and homemade gems is that they all used top quality ingredients, like cream from local dairies, and delivered rich, creamy ice creams in classic flavors. Ice cream has certainly not fallen from favor, and good quality ice cream can still be found across the country, but today old-fashioned ice cream shops compete with trendy places offering exotic flavors (turmeric fig, anyone?), nondairy “ice creams,” Italian-style gelato and sorbetto, and so on. These are all well and good, but sometimes you just want rich, creamy old-fashioned ice cream, the kind that reminds you of the sweet, carefree summer days of childhood. In fact, it was probably those cravings that inspired you to get an ice cream maker in the first place.
These are the types of ice cream this book is about; custard-style (using a base of cream and eggs) ice creams made with classic flavors and wholesome ingredients. This style of ice cream isn’t the quickest or simplest to make, and many people are intimidated by the process when they are new to ice cream making. Ice cream aficionados, though, will tell you that custard-based ice cream is some of the best. It takes a little time, patience, and practice, but the end result is a rich, creamy ice cream with a velvety mouthfeel that can’t be faked using quicker techniques. The step-by-step instructions here will lead you through the process. After one or two tries, you’ll find that it’s not nearly as complicated as it seems.
By using the best ingredients—real dairy cream, whole milk, fresh fruits, and quality add-ins—this technique can recreate the flavors you remember so fondly from childhood, and create intense flavor memories for the children in your life today.
The Homemade Ice Cream Recipe Book is the perfect companion to your electric ice cream maker. The ice cream recipes all use essentially the same starting custard base, so once you master the technique, the possibilities are endless. This book will tell you everything you need to know, from which ice cream maker and other equipment you need to how to find and choose the best ingredients and how to prepare the best mix-ins—like chunks of nuts and chocolate or sweet, gooey swirls. You’ll even find a handful of recipes for sherbets—a classic frozen dessert made with fruit juice and milk (unlike sorbet, which contains no dairy)—and frozen yogurts, as well as recipes for homemade cones, sauces and other toppings, and ice cream sandwiches, pies, cakes, and more.
And the flavors, oh the flavors! In The Homemade Ice Cream Recipe Book, you’ll find all of your favorite ice cream flavors from basics like classic Vanilla and rich Chocolate, Chocolate Chip, Coffee, creamy Vanilla Bean, and fruity Strawberry to Butter Brickle, Mint Chip, Rum Raisin, Butterscotch, Gingerbread, Egg Nog, Birthday Cake, Strawberry Shortcake, Cotton Candy, and Peanut Butter. I’ve even included my versions of my own childhood favorites, Blackberry, and my version of Swenson’s famous Swiss Orange Chip. Let’s all scream for ice cream!