As you could have noted by now, we love making cooking as simple as possible. This time round, we look at one delicacy that is almost every girl’s and child’s favourite: Ice cream. While you might prefer to keeping buying, it does no harm to try make some on your own, especially with the easy recipes involved.
So put on your chef hat now and give your sweet tooth a treat!
Strawberry Ice cream
If strawberry is your all time favourite flavour, vualá! Here’s a recipe by Kristin Appenbrink that takes 45 minutes hands on and additional 3 hours to freeze.
- 1 pound strawberries
- 2 cups heavy cream
- 1 cup whole milk
- 2/3 cup sugar
- Wash and trim the strawberries, then cut into 1/4-inch slices. Place half of the sliced strawberries in a food processor or blender and puree. Set aside both sliced and pureed strawberries.
- Combine cream, milk, and sugar in a medium saucepan over medium heat and cook, stirring, until the sugar is completely dissolved. Remove from heat and pour mixture into a large bowl. Add the strawberry puree and mix well. Cover with plastic wrap and chill in the refrigerator until completely cool.
- While the cream mixture is chilling, dice the remaining sliced strawberries into smaller pieces to mix into the ice cream. Pour the cooled cream mixture into an ice cream maker and process according to the manufacturer’s instructions. Towards the end of the process, stir in the diced strawberries. Transfer the ice cream to an airtight container and freeze for at least 2 more hours before serving.
Chocolate Ice Cream
One thing I love about chocolate is the fact that it’s a sweet treat with health benefits. Another classic one by Kristin Appenbrink, takes 15 minutes hands on and 2 hours to freeze.
- 1 3.5-ounce chocolate bar
- 1 can sweetened condensed milk
- 2 cups heavy cream
- Break the chocolate bar into chunks and place in a microwave-safe glass bowl. Microwave the chocolate, stopping and stirring every 30 seconds, until melted and smooth. Stir condensed milk into the chocolate. Set aside.
- Place the heavy cream in a large bowl and use an electric hand mixer to whip it until stiff peaks form. Fold the whipped cream into the chocolate mixture until completely incorporated. Scrape mixture into an airtight container and cover. Freeze for at least 2 hours before serving.
Coconut Caramel Ice Cream
For coconut loves, we’ve got you too. Check out this Cara Eisenpress and Phoebe Lapine of Big Girls, Small Kitchen recipe that takes a total time of 4 hours 45 minutes.
- 2 cans coconut milk
- 1 cup light brown sugar
- 1/2 teaspoon kosher salt
- 6 egg yolks
- 2 teaspoons vanilla extract
- Combine 1 can of coconut milk, the brown sugar, and the salt in a medium saucepan. Set over medium-high heat and bring to a boil, stirring occasionally so that the sugar dissolves. Once boiling, reduce the heat slightly and continue to cook until the mixture has darkened and reduced, about 20-30 minutes. It should be very thick–resembling caramel. Add the second can of coconut milk to the warm coconut caramel and stir to combine. Meanwhile, beat the egg yolks in a large, heatproof bowl. Slowly whisk 1 cup of the hot caramel mixture into the bowl with the egg yolks.
- Turn the heat to low and pour the tempered yolks back into the pot. Cook, stirring constantly, just until the mixture thickens, 1-2 minutes. Remove from the heat and pour into a bowl. Stir in the vanilla extract. Cover tightly and refrigerate until completely cool.
- Pour the mixture into an ice cream maker and process according to manufacturer’s instructions. Freeze for at least 4 hours before serving.
Which is your must-try? For more simple recipes, check here.