Tips for Homemade Ice Cream Success and a Recipe for Vanilla, Honey, Walnut Ice Cream
Summer is the perfect excuse to break out the ‘ol ice cream maker. if your like me, you got the thing as a gift (bridal shower) and only get a chance to use it a few times a year. I have a few ice cream lovers in my house so as soon as the weather got warmer, I decided to dust off the machine and get working on some exciting flavors. Using just 5 (or fewer) ingredients, you can make yourself a frozen treat that’s creamy and delicious and most importantly, free of chemicals. Making your own ice cream is super easy, but there are a few tips that will help you make every batch a sweet success.
Tips for Homemade Ice Cream Success:
- Freeze the bowl of your ice cream maker for a minimum of 24 hours. As soon as I’m done with making a batch, I clean out the bowl and put it right back in the freezer so that it’s ready for me should I have the urge to make
- Make sure to fully chill your ice cream base before adding it to your ice cream maker.
- When tempering the eggs for your custard, go very slowly. No one wants scrambled eggs in their ice cream and the slower you add the hot cream to the eggs, the better.
- Only add mix-ins (nuts, chocolate chips, chopped candy bars, raisins, etc… during the last few minutes of churning.
- Store homemade ice cream in a shallow, flat container with a tight fitting lid. I like to use these glass rectangular pyrex ones.
- Cover the surface of the ice cream with a sheet of plastic wrap before placing the lid o your container. The plastic wrap will prevent ice crystals from forming and help seal in freshness.
- Homemade ice cream can be kept for up to one week. Remember, there are no chemicals or preservatives in your batch so homemade ice cream is best eaten quickly.
Vanilla, Honey, Walnut Ice Cream
Makes: about 1 1/2 quarts
2 cups half and half
1 1/2 cups heavy cream
2/3 cup clover honey
2 large eggs plus, one egg yolk
1/8 teaspoon salt
3/4 cup walnuts, toasted and coarsely chopped
- Heat half and half, heavy cream and honey in a large saucepan and over medium-high heat until steaming hot (not boiling). Remove pan from heat.
- In a large bowl, whisk together eggs, yolk and salt. Slowly whisk in hot milk mixture, about 1/4 cup at a time. Pour mixture back into your saucepan and cook over medium heat, stirring constantly with a wooden spoon until thick enough to coat the back of the spoon. Do not bring mixture to a boil.
- Pour custard through a fine mesh sieve into a clean container and allow to cool to room temperature before covering with plastic wrap and placing in your refrigerator to chill for at least 3 hours.
- Once custard is cool, pour into ice cream maker to freeze according to your machines instructions . Add in walnuts during the last few minutes of churning then transfer ice cream to an airtight container. Be sure to cover with a sheet of plastic wrap before placing the lid on your container.
Christina Stanley-Salerno is a mama, recipe developer, food stylist, photographer and blogger at
. She loves cooking for and with her family. Life is hectic, but Christina is passionate about mealtime because she believes that family meals are the glue that holds everyone together. Creating simple, quick and healthy meals is her specialty and her trick to keeping the family meal a reality, even on busy weeknights.