Homemade ice cream: 10 recipes for summer days and nights
text: Daria Nifontova
Summer has already begun, and with it the season of ice cream. To make the weekend more tasty and fun, we collected 10 unusual ice cream recipes: avocado, wine and even peonies. We recommend to try each of them: since summer is a little life, why not spend it sweet?
Coffee ice cream with cookies
INGREDIENTS:
PREPARATION:
Mix the cream, condensed milk, coffee and liqueur, carefully beat with a blender or mixer until the coffee is dissolved.
Pour the broken biscuit into the mixture, stir the mass with a rubber spatula so as not to crumble the biscuit.
Place the mass in a deep mold and refrigerate in the refrigerator from 6 hours to night.
Avocado and Honey Ice Cream
INGREDIENTS:
Cooking:
Cut the avocado, remove the bone, remove the pulp.
Mash the avocado with a fork until no lumps remain.
Add honey, lime juice and salt, mix thoroughly.
Beat the mixture with a blender.
Add milk to the mixture, whisk with a blender.
Leave to cool in the refrigerator for at least 2 hours (preferably overnight).
Spicy Chocolate Chili Ice Cream
INGREDIENTS:
PREPARATION:
Mix the cream, cocoa and sugar, heat the mixture over medium heat, stirring occasionally.
As soon as the mixture starts to foam, remove from the heat and immediately add the chocolate crumb.
Stir until chocolate is completely dissolved.
Pour in the milk, vanilla extract, salt, cinnamon and chili, mix thoroughly.
Cool the mixture for 2 hours, then place in the ice cream machine and follow the instructions. If using a blender, beat for 20 minutes.
Cool the finished ice cream for 2-3 hours.
Coconut ice cream with pistachios
INGREDIENTS:
Cooking:
Mix 200 ml of coconut milk with sugar, put on medium heat and stir until sugar dissolves.
Remove from heat, add the remaining coconut milk, vanilla extract and bourbon.
Cool the mixture in the refrigerator for 2 hours.
Blend the cooled mixture with a blender for about 20-30 minutes until the mixture becomes homogeneous.
Add a large portion of coconut flakes or chips and pistachio to the whipped mixture.
Place the mixture in a deep bowl (for example, for a cake) and sprinkle with the rest of the coconut and nuts.
Cool for another 4 hours or all night.
Rhubarb sorbet
INGREDIENTS:
PREPARATION:
Place the rhubarb, water, sugar, ginger and lemon juice in a saucepan, put on medium heat.
Keep on boiling, do not boil for about 7-10 minutes, until the rhubarb is soft.
Using a blender, beat the mixture until smooth.
Cool the mixture in the freezer for 30-50 minutes, stirring every 10 minutes.
Add salt to the cooled mixture, then place it in the ice cream machine and follow the instructions, or whisk in a blender for 20 minutes.
Mint and basil ice cream
INGREDIENTS:
Cooking:
Heat the milk over medium heat until foam appears, add mint leaves and basil leaves and remove from heat.
Cool the milk for about 30 minutes.
Strain the milk, separate the leaves and store them in a separate container.
In milk, pour 250 ml of cream, put on medium heat.
In a separate container, beat the sugar with the yolks, then slowly pour 150 ml of the milk and cream mixture into them, continue to beat.
Pour the mixture into the milk, add the remaining cream.
Keep the mixture on fire for 3-5 minutes without boiling. After that, place the container in a bowl with ice.
Cool the mixture for 4 hours.
Add the mixture to the ice cream maker or blend with a blender for 30 minutes, adding chocolate slices at the very end.
Before serving, cool for another 2 hours.
Pistachio Almond Ice Cream
INGREDIENTS:
PREPARATION:
The day before cooking, soak the cashews in water and, if using an ice cream maker, place its bowl in the freezer.
On the day of cooking, mix cashews (pre-drained), coconut milk and butter, syrup, sugar, vanilla extract, salt and pistachios. Stir thoroughly, then blend with a blender at high speed until smooth.
Try the mixture and, if necessary, add syrup or sugar, then again carefully beat the mixture.
Place the mass in the ice cream maker if you use it, or cool it for 30-50 minutes, then whisk again with a blender, adding almonds.
Freeze the mixture for 4-5 hours.
Peony and Blackberry Ice Cream
INGREDIENTS:
COOKING ICE CREAM:
Tear off the petals of 6 buds, rinse thoroughly with dirt, dust and bugs.
Combine cream, milk and buds, heat over medium heat, do not bring to a boil.
Turn off the heat and leave the mixture on the stove for 30 minutes, then strain and separate the petals.
Repeat the steps with the remaining buds, using the same milk.
In a separate bowl, beat the eggs until light foam, add sugar, continue to beat until sugar dissolves.
Slowly pour 250 ml of milk into the egg mixture, continue to beat.
Pour the mixture into the remaining milk, hold the mixture on medium heat for a couple of minutes, without ceasing to stir it.
The resulting base for ice cream poured into a deep container and cool from 4 hours to night.
PREPARATION OF EUROPEAN SYRUP:
Mash blackberries with a fork until smooth, put the mixture on medium heat.
Add honey (about ½ tbsp. L.), Mix thoroughly and bring to a boil.
Cool the syrup and strain it from the pits / skins, cool in the refrigerator.
The next day, get the ice cream out of the refrigerator, put it in the ice cream maker and cook according to the instructions, or beat the mass with a blender for about 20 minutes.
Put a third of the ice cream in the form, spread it evenly, then cover with a layer of syrup, repeat until you use all the ingredients.
Use a thin knife to twist the curls in shape to blend ice cream and syrup.
Before serving, place in the freezer for 3-4 hours.
Pinot noir and raspberry sorbet
INGREDIENTS:
PREPARATION:
Mix raspberries, sugar and wine, then pour in water.
Place the mixture on a medium heat and bring to a boil, stirring thoroughly until the sugar has dissolved.
Once the sugar has dissolved, reduce the heat and simmer for 15 minutes.
Remove the mixture from the heat and strain through a sieve or cheesecloth.
Cool to room temperature, then refrigerate and cool for 3-4 hours.
Blend the cooled mixture with a blender and place in a deep container.
Freeze the sorbet for 3-5 hours in the freezer.
Ice cream with salted caramel
INGREDIENTS:
Cooking:
Place dulche de leche or condensed milk in a large container and mix thoroughly.
Add cream and salt and beat with a mixer until the mixture begins to hold the form.
Place the mixture in a deep bowl and cool for 6-8 hours or overnight.
Before serving, remove the ice cream for 20 minutes and garnish with salt in the flakes.
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