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Ice Cream LOVE

Recipes using a Two-Quart Ice Cream Churner

So I’ve recently been using my two-quart machine for many of my new recipes. You could use those to adjust for a four-quart machine by increasing the quantities. However, you could keep the small recipe for a larger machine too. Below are some ideas for you to try next!

• Something fruity? Peach | Blueberry
• Chocolatey? Chocolate Peanut Butter
• Classic? Vanilla Bean | Butter Pecan | Mint Chip
• Something different? Peppermint Stick | Pumpkin | Coffee Toffee

Note: All of these newer recipes include a process to temper the eggs. We grew up eating ice cream with raw eggs, but it’s safer to temper them (which is simple). The other option is using pasteurized eggs, which are safe to eat in raw form (but may be hard to find).

How to make homemade ice cream in an electric ice cream maker:

The following is the method we use to make our ice cream. It’s a fairly easy process, especially since we don’t have to crank it by hand!

Step 1Prepare in advance. Place the ice cream canister in the freezer, for best results. Also, make sure you have plenty of ice and rock salt.

Step 2Get your churning station set up. We usually place the ice in a cooler, and churn it outside on the patio. This is a great job for a teenager! 😀

Step 3Mix the ice cream ingredients together (lots of recipe ideas below!), and pour into cold canister. This is dependent on what kind you are making. Some versions require you to mix it the day before or several hours in advance, and store in the refrigerator.

Step 4Churn the ice cream. Place the canister into the ice cream maker, and secure the motor on top. Layer the ice and rock salt all around the canister, filling to the top. Start the motor, and churn until the ice cream is done, approximately 30 minutes to one hour, or even longer at times. You will know when it’s done because the ice cream will start to expand and rise to the top, and the motor will slow down. You will hear the motor change.

Step 5Store the ice cream. Scoop the ice cream into a Tupperware container with a lid, and place in the freezer. The consistency of homemade ice cream is usually best the day you make it. If serving it on a later date, just set it out in advance to soften some.

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Four-Quart Ice Cream Recipes

The following five recipes are for four-quart machines.

Peanut Butter Ice Cream – This one is a new favorite around here. What’s not to like about creamy peanut butter with little chunks of peanut butter cups?

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Very Berry Strawberry Ice Cream – A healthier version to my original strawberry ice cream recipe, and simply PACKED with fresh strawberry puree.

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Double Chocolate Ice Cream – This reminds me of my dad, who loved his chocolate ice cream, and ate it with saltine crackers. I personally like to pair it with my Vanilla Bean Shortbread Cookies!

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Cookies and Cream Ice Cream – I love the bits of Oreo cookies in every bite. So good, and a favorite for both kids and adults alike.

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Homemade Strawberry Ice Cream – This was the first homemade ice cream recipe on the blog, and it’s so creamy with just the right amount of strawberry flavor. It’s also great as a topper for my Homemade Strawberry Shortcake recipe!

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I have so many other ideas to make new delicious flavors of ice cream. Let me know if you have some requests for me as well. Meanwhile, I’ll just be sitting here, eating ICE CREAM! 😀

Enjoy!

xoxo ~Sue