Make Your Own Ice Cream: Fun and Fancy Recipes

rumicecreamWhether you’re looking for an easy activity to do with your kids or a way to wow guests at a dinner party, let these ice cream recipes—Fresh Peach or Rum (for adults only)—be your guide.

The first is a super simple, throw-it-all-together-and-mix traditional ice cream. The second—a richer, custard-based ice cream—requires advance preparation.

Fresh Peach Ice Cream
Serves: 6, in 1/2 cup servings (about 3/4 quart total)
Prep Time: 10 min.
Churn Time: 20-30 min.
Freeze Time: 2 hrs.
Ingredients
3 ripe peaches
1/2 cup granulated sugar
1 cup heavy cream
1 cup whole milk
1 tbsp lemon juice
1 tsp. pure vanilla extract

Wash the peaches, peel them and cut them into bite-sized pieces. Using the spoon, mix them with the sugar in a bowl. Transfer the mixture to a food processor, puree until smooth and put it back in the bowl.

Add the milk and the heavy cream, mixing everything together.

Freeze in an ice cream maker following the machine’s instructions. Churning should take 20 to 30 minutes depending on how thick you like your ice cream. If you like hard ice cream, store in the freezer and allow to harden for a couple of hours.

Cook’s Notes: Serve plain, with fresh fruit topping such as a cherries or sandwiched between sugar cookies.

rumsnapsRum Ice Cream
Makes: 8 in 1/2 cup servings (1 quart total)
Prep Time: 25-30 min.
Churn Time: 20-30 min.
Freeze Time: 2 hrs.
Ingredients
2 cups heavy cream
1 cup whole milk
3/4 cup packed dark brown sugar, divided
1/2 tsp. nutmeg
2 large eggs
1/3 cup dark rum
Salt

Whisk together the eggs, 1/4 cup brown sugar and 1/8 teaspoon salt in a bowl.

Combine the cream, milk, 1/2 cup of brown sugar and nutmeg in a saucepan and bring to a simmer over medium heat.

Add the cream mixture to the egg and sugar mixture in a slow stream while whisking. Return the mixture to a saucepan and cook, stirring with a wooden spoon, until the custard registers 175 degrees and coats the back of a spoon. Do not boil.

Strain the custard through a fine sieve into a bowl, preferably metal. Stir in the rum and chill for at least 6 hours.

Freeze in an ice cream maker according to the model’s instructions. Churning should take 20 to 30 minutes, depending on how thick you like your ice cream. Store in an airtight container in the freezer and allow to harden for at least 2 hours.

Cook’s Notes: Serve with a fresh seasonal fruit pie or cobbler, over a brownie, in small sandwiches made with gingersnaps, or simply with chocolate sauce or a chocolate truffle on top.

Adapted from Lillian Chou (Gourmet, November 2008).

Shopping List
For the peach ice cream:
Produce
3 ripe peaches
Lemon juice
Dairy
8 oz. heavy cream
8 oz. whole milk
Other items
Granulated sugar
Pure vanilla extract

For the rum ice cream:
Dairy
16 oz. heavy cream
8 oz. whole milk
1/2 dozen eggs
Other items
Dark brown sugar
Nutmeg
Dark rum
Salt

Tip: Don’t dawdle when making ice cream. The process must be fast.

Start with cold ingredients that you add to the freezer bowl immediately after you remove it from the freezer.

Still wondering if you should take the plunge? Here’s 5 reasons you should make homemade ice cream.