It may only be March, but global warming is real and summer is approaching quickly. While some people are huddled by the fire and dreaming of sandals and sun, others are blasting the AC while they pack away their seldom-used winter wardrobes. Either way, summer will be here before we know it, and you are going to need some delicious new ice cream recipes to cool you down!
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Let's start with something on the fancy side. This recipe is for the more refined palate; say, for a garden party where you feel the need to lift your pinkie into the air as you sip your tea. Ladies and gents alike will enjoy this sweet, creamy treat--and to make it even fancier, we suggest serving it in a china tea cup with a mint sprig for garnish.
Lavender Honey Ice Cream
Yield: serves 6 to 8
Prep time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes + overnight to chill
Ingredients:
- 2 cups heavy cream
- 2 cups whole milk
- 1/4 cup sugar
- 1 1/2 tsp lavender extract
- 1/2 cup honey
- 6 egg yolks
Directions:
- In a medium saucepan, stir together heavy cream, whole milk, 1/8 cup sugar, lavender extract and honey over medium-high heat. Bring the mixture to a low boil.
- In a small bowl, combine egg yolks and remaining 1/8 cup sugar. Whisk together until smooth. Slowly add 1/4 cup of the heavy cream mixture to the egg mixture, whisking quickly to incorporate. Once well combined, add the egg mixture to the heavy cream mixture. Cook over medium heat until the mixture is thick and coats the back of a metal spoon.
- Remove from heat. Strain into a medium bowl and cover with plastic wrap, making sure the plastic wrap touches the surface of the custard to prevent a film from forming. Chill completely.
- Add the custard mixture to your ice cream machine. Churn the ice cream according to the manufacturer’s instructions. Chill overnight or for a minimum of 7-8 hours before serving.
Click here to see original post on cakenknife.com
If you want something a little more casual, with a taste that even the pickiest eater will love, this recipe will be a surefire hit. It doesn’t hurt that it beautifully matches Ice Cream Work, which would make for a great Instagram post! Don’t forget to tag us if you do, so we can see it!
Photo Credit: yourhomebasedmom.com
Circus Animal Cookies and Sprinkles Ice Cream
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yield: 2 qt
Ingredients:
- 1½ C whole milk
- 1½ C sugar
- ¼ tsp salt
- 1½ C half & half
- 1½ Tbsp pure vanilla
- 2 C whipping cream
- 3 C Circus Animal Cookies, broken in half
- ¼ C rainbow sprinkles
Directions:
- Mix together all ingredients except for cookies and sprinkles and pour into 2 qt. ice cream maker, and begin churning process.
- When ice cream is almost completely set, add in cookies and sprinkles, and process enough to mix them in.
- Place ice cream in freezer to firm.
Click here for original post on yourhomebasedmom.com
For those of us who don’t own an ice cream maker (because hello, they’re expensive as hell and they take up a ton of precious kitchen space), there are some no-churn options. This recipe is creamy and super-sweet like gelato, and EASY to make! It only has three ingredients, so your kitchen won’t even get dirty. It was adapted from this recipe, so it’s clearly easy to add alternate ingredients if you’re not a fan of lemon.
No Churn Whole Lemon Ice Cream
Ingredients:
- 1 1/8 cup full fat sweetened condensed milk
- 1 1/2 cup full fat sour cream
- 1 whole lemon, thinly sliced and seeds removed
Directions:
- Add all three ingredients into a blender. Blend on high speed until lemon is fully dissolved.
- Pour into container (metal loaf pans work great). Thump bottom of container against the counter a few times to let the ice cream settle and smooth out. You can also use a spatula to help smooth it out. Freeze overnight.
Click here for original post on kirbiecravings.com
I know, I know. You’re trying to eat healthy (or you’re lactose-intolerant) and this post is just a useless tease for you. BUT WAIT! We found a healthy option that everyone will love! (Everyone who thinks bananas are the best fruit ever, that is. Because they are.) This is another easy recipe that doesn’t require an ice cream maker, nor dairy or sugar of any kind. Actually, it only has ONE ingredient: bananas! Strangely enough, bananas alone make a pretty decent ice cream when frozen and pureed. If you want more flavor, you can always add a little nut butter/hazelnut spread (1 Tbs) or cocoa powder (2 tsp).
Photo credit: toriavey.com
Banana Soft-Serve “Ice Cream”
Ingredients:
- Bananas (3 or 4)
- Baking sheet, parchment paper, freezer, food processor
Directions:
- Line a plate or baking sheet with parchment paper. Slice bananas into 1/2 inch rounds and place them on the parchment evenly spaced.
- Freeze the banana pieces for a few hours up to overnight, or until firm. Don't freeze them for longer than 24 hours or they may start to brown, get freezer burn and lose their flavor.
- When you're ready to prepare the sorbet, pulse the frozen bananas in a food processor until small crumbles form.
- Continue processing, periodically stirring with the spatula, until the mixture becomes smooth and has the consistency of soft serve ice cream.
- Scoop the soft serve into bowls and serve immediately.
Click here for the original post on toriavey.com
We don’t know about you, but we love to get the most out of our ice cream. There is nothing like mixing a little booze into a decadent glass full of ice cream on a hot summer afternoon. It’ll bring back childhood memories, but with a hint of the fun part of adulthood. You may want to check The Field Guide to Drinking in America for your state alcohol laws (especially if you plan on making this drink on a Sunday, which we highly recommend to curb those pre-Monday blues). This recipe doesn’t require any fancy equipment--just the ingredients, a glass, and a straw.
Bourbon Root Beer Float
Ingredients
- 2 ounces of bourbon
- 2 scoops of vanilla bean ice cream
- ½ bottle of root beer
- Top with a teaspoon of caramel sauce
Directions:
- Add 2 scoops of vanilla ice cream into a glass
- Pour 2 ounces of bourbon over the ice cream and slowly top with root beer until full
- Drizzle 1 teaspoon of caramel sauce on top
Yields: 2 servings
Whichever recipe you decide to make, we would love to see a photo of it on Instagram. Use the hashtag #icecreamwork and tag us if you dare!