Homemade Ice Cream Recipes

View All | View Summaries
Goat Milk Ice Cream with Molasses Syrup Swirl Recipe

You've probably noticed, I'm addicted to anything and everything goat. Whether it's goat ricotta cheese, goat cheese Gouda or simple chèvre, I cannot get enough of goat’s milk unique flavor profile. I often use goat dairy products in savory dishes, but I thought it would be fun to experiment with goat milk in desserts. After some thought, it occurred to me that there is no better showcase for goat milk than making ice cream.

I made a simple custard using goat milk and chilled it overnight. I churned the ice cream and finished it with swirls of molasses and raisin syrup. The result was silky, delicious and not too rich. I've heard that goat milk is more easily digestible than regular cow's milk, which is good for the lactose-intolerant members of my family. The only downside: there wasn't enough to feed everyone! 


Full Recipe...
Earl Grey Ice Cream Sandwich Recipe Recipe

I made Earl Grey ice cream sandwiches today with homemade Earl Grey tea ice cream. One member in my family is allergic to eggs, so this recipe suits her perfectly, as no eggs are involved in this dessert. I used chocolate chip Walkers shortbread cookies, which are eggless as well. At the same time, I thought I'd experiment a bit in advance of my little munchkin's big birthday party at the end of the month. She's been such a good girl, helping me out all week long since she's on vacation. I thought this would be the perfect treat to reward her because the sandwiches are perfect for little hands and fingers!

I absolutely adore the flavor combination; the bergamot in Earl Grey tea has a truly distinctive flavor which, -interestingly- tastes almost like Fruit Loops cereal when mixed in ice cream batter. For convenience, and because they taste great, I made ice cream sandwiches using packs of Walkers chocolate chip cookies. If you have time, you could also make homemade chocolate chip cookies for the sandwiches.


Full Recipe...
Vietnamese Coffee Ice Cream Recipe (Ca Rem Ca Phe) Recipe

Vietnamese coffee and ice cream are two of my family’s favorite foods, so it made sense to try and make some at home. Since one of the girls is allergic to eggs, I made the ice cream eggless. The ice cream base is made with half and half and sweetened with condensed milk. Usually Vietnamese-style coffee is made with boiling water, but the half and half produces a much richer mouth-feel. Coffee made with water could make a nice sorbet, but that’s a different recipe!

As I mentioned previously, making Vietnamese coffee (cà phê sữa  in Vietnamese) reminds me of mon papa (I usually call him Papounet). When I was a little girl growing up in Paris, I would make coffee and bring breakfast to my dad every morning. Making the coffee for the ice cream took me back in time. If you cook long enough, food will have that power over you too.


Full Recipe...
Coconut Milk Ice Cream Recipe with Chestnut Swirl Recipe

This recipe proves that vegan doesn't always mean healthy. Coconut cream, coconut milk, sugar, pure vanilla extract, chestnut purée and stabilizers combine to make a vegan ice cream recipe that tips the scales at about 3000 calories per quart (that's 375 calories per serving). But there aren’t any eggs or dairy products!

I recently received a request for a vegan ice cream recipe from Leslie. It was the first time I tried making a vegan dessert. I made use of the same combination of stabilizers I use in other egg-free recipes, namely soy lecithin and xanthan gum. I increased the quantity to improve mouth-feel though. Xanthan gum in particular inhibits the formation of ice crystals, which create a more pleasing texture.

After tasting the final product, everyone in the house agreed that the ice cream strongly resembled chè, a very popular Vietnamese dessert. I hadn't anticipated that at all. Since I swirled the ice cream with chestnut purée, I thought it would have a more French flavor to it, but that was not the case. That's one of the things I love about cooking. I really enjoy experimenting, and the results of these culinary adventures can add completely new recipes to my repertoire.

My husband Lulu has decided to leave the ice cream maker on the kitchen counter until the end of summer to encourage us to make ice cream more often this year. I’ll post our concoctions on here all summer, so at least some good can come out of my impending weight gain. Stay tuned!


Full Recipe...
Meyer Lemon Sorbet Recipe Recipe

Meyer Lemon Sorbet Recipe

04.23.10 by Jackie

Sorbet is a very easy sweet treat to make. All you need is the right equipment to create the frozen dessert. I gathered the last crop of Meyer lemons from the garden and thought it would be nice to make a gourmet sorbet, adding ginger. Because it doesn't contain any fat or custard, sorbet takes a lot longer to churn and it tends to melt very easily. Often alcohol is added to the mix because it lowers the freezing point and keeps the product softer. I wanted to make the dessert kid-friendly, so after experimenting with stabilizers in my new eggless ranch dressing recipe, I decided to use the same combination of xanthan gum and lecithin in the sorbet. The result is an incredibly velvety texture that coats your tongue in a way that ice by itself just can't.

To add a contrast of color and texture to the sorbet, I paired it with blueberries sweetened with agave nectar. This is a tasty, yet healthy way to end any meal. Enjoy!


Full Recipe...