Homemade Ice Cream
I’ve been on a homemade ice cream kick all summer (all quarantine, maybe?). There are a million ways to make it but I like my friend McCall’s method best. This one pictured is a blackberry mint chocolate chip 😍
It’s a simple homemade ice cream base and then you can add in whatever you want! I use whole fat milks local from the farmers market and it doesn’t upset my slightly dairy sensitive self.
So far I’ve tried: vanilla, chocolate, mint chocolate chip, coffee, buttermilk peach, cherry garcia, and rosemary lemon.
I asked for suggestions and got a lot of really great ones. Next up: cake/buttercream, brown butter pecan, honey lavender, salted caramel, and basil!
We paired a cherry version of this with my birthday cake and it was perfect.
Easy homemade ice cream base:
-1 cup sugar
-1 cup whole milk
-2 cups heavy cream*
-pinch of salt
-splash of vanilla
*I often use 1 cup coconut milk from the can and 1 cup heavy cream and it’s amazing
Blend until sugar is dissolved. Pour into an ice cream maker (I have the KitchenAid attachment) and let it go 30-40 min. Pour into a container and freeze!
Homemade Ice Cream Base
- 1 cup sugar
- 1 cup whole milk
- 2 cup heavy cream
- pinch salt
- 1 tbsp vanilla extract
- Add the sugar, milk, vanilla, and salt to a high powdered blender. Blend until sugar is dissolved.
- Add in the heavy cream and blend on low until incorporated.
- Pour into an ice cream maker and let it churn for 30-40 minutes.
- Scoop into a container and freeze. Store in the freezer and remove and scoop as you wish!