The best ice cream recipes
Here are three different ice cream recipes to try:
- Classic Vanilla Ice Cream Recipe:
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- Pinch of salt
Instructions:
- In a medium saucepan, combine the heavy cream, milk, sugar, and salt. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot.
- Remove the pan from the heat and stir in the vanilla extract.
- Chill the mixture in the refrigerator for at least 2 hours, or until completely cooled.
- Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
- Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours, or until firm.
- Chocolate Chip Cookie Dough Ice Cream Recipe:
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- Pinch of salt
- 1 cup chocolate chip cookie dough, cut into small pieces
Instructions:
- In a medium saucepan, combine the heavy cream, milk, sugar, and salt. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot.
- Remove the pan from the heat and stir in the vanilla extract.
- Chill the mixture in the refrigerator for at least 2 hours, or until completely cooled.
- Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
- In the last 5 minutes of churning, add in the cookie dough pieces.
- Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours, or until firm.
- Raspberry Sorbet Recipe:
Ingredients:
- 3 cups fresh raspberries
- 1 cup granulated sugar
- 1/2 cup water
- 1 tablespoon lemon juice
Instructions:
- Combine the raspberries, sugar, and water in a medium saucepan. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot.
- Remove the pan from the heat and stir in the lemon juice.
- Puree the mixture in a blender or food processor until smooth.
- Chill the mixture in the refrigerator for at least 2 hours, or until completely cooled.
- Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
- Transfer the sorbet to a freezer-safe container and freeze for at least 2 hours, or until firm.
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