Delicious Homemade Ice Creams!

1. Pistachio Ice Cream Recipe

This recipe aims for a vibrant green color and a rich, nutty flavor.

Yields: Approx. 1 quart (4 servings) Prep time: 30 minutes Chill time: 4 hours to overnight Churn time: 20-30 minutes

Ingredients:

• 1 cup shelled pistachios (preferably unsalted, roasted or unroasted)
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional, enhances pistachio flavor)
• 2-3 drops green food coloring (optional, for vibrant color)

Equipment:

• Blender or food processor
• Medium saucepan
• Large bowl
• Fine-mesh sieve (optional, for smoother texture)
• Ice cream maker

Instructions:

1. Prepare the Pistachios: If using unroasted pistachios, toast them lightly in a dry pan over medium heat for 5-7 minutes until fragrant. Let them cool completely. Once cool, grind the pistachios in a blender or food processor until they form a coarse meal. Be careful not to over-process, or you’ll end up with pistachio butter. If you prefer a smoother ice cream, you can process them more finely or even blanch and peel them before grinding.
2. Make the Base: In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and salt. Heat over medium-low heat, stirring occasionally, until the sugar is fully dissolved and the mixture is warm but not boiling. Do not let it boil.
3. Infuse with Pistachio: Remove the saucepan from the heat. Stir in the ground pistachios. Cover the saucepan and let it steep for at least 30 minutes, or even longer (up to an hour) for a stronger pistachio flavor.
4. Strain (Optional, for smoother ice cream): If you desire a very smooth ice cream without pistachio bits, pour the mixture through a fine-mesh sieve into a large bowl, pressing on the solids to extract as much liquid as possible. Discard the strained pistachio solids. If you like some texture, you can skip this step.
5. Chill the Base: Stir in the vanilla extract, almond extract (if using), and green food coloring (if using) into the ice cream base. Cover the bowl and refrigerate the mixture for at least 4 hours, or preferably overnight, until it is thoroughly chilled. This is crucial for proper churning.
6. Churn the Ice Cream: Once the base is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes 20-30 minutes, until the ice cream is the consistency of soft-serve.
7. Harden (Optional): For a firmer ice cream, transfer the churned ice cream to an airtight container and freeze for an additional 2-4 hours, or until it reaches your desired consistency.
8. Serve: Scoop and enjoy your homemade pistachio ice cream!

2. Cookies and Cream Ice Cream Recipe

This classic flavor features a creamy vanilla base with plenty of crushed chocolate sandwich cookies.

Yields: Approx. 1 quart (4 servings) Prep time: 20 minutes Chill time: 4 hours to overnight Churn time: 20-30 minutes

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract
• 15-20 chocolate sandwich cookies (like Oreos), crushed

Equipment:

• Medium saucepan
• Large bowl
• Ice cream maker

Instructions:

1. Make the Base: In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and salt. Heat over medium-low heat, stirring occasionally, until the sugar is fully dissolved and the mixture is warm but not boiling.
2. Chill the Base: Remove the saucepan from the heat. Stir in the vanilla extract. Pour the mixture into a large bowl. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, until it is thoroughly chilled.
3. Prepare the Cookies: While the base is chilling, crush the chocolate sandwich cookies. You can do this by placing them in a Ziploc bag and crushing them with a rolling pin, or by pulsing them in a food processor until they are in irregular pieces. Some larger chunks are desirable for texture.
4. Churn the Ice Cream: Once the base is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes 20-25 minutes, until the ice cream is the consistency of soft-serve.
5. Add Cookies: During the last 5 minutes of churning, or when the ice cream is almost done, add the crushed cookies to the ice cream maker. Let it churn for another 1-2 minutes to incorporate them evenly.
6. Harden (Optional): For a firmer ice cream, transfer the churned ice cream to an airtight container and freeze for an additional 2-4 hours, or until it reaches your desired consistency.
7. Serve: Scoop and enjoy your homemade cookies and cream ice cream!

3. Mango Ice Cream Recipe

This recipe delivers a bright, fruity, and creamy mango ice cream, perfect for hot weather.

Yields: Approx. 1 quart (4 servings) Prep time: 15 minutes Chill time: 4 hours to overnight Churn time: 20-30 minutes

Ingredients:

• 2 cups fresh ripe mango (about 2-3 medium mangoes), peeled and diced
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar (adjust to sweetness of mangoes)
• 1/4 teaspoon salt
• 1 teaspoon lime juice (enhances mango flavor and brightness)
• 1/4 teaspoon vanilla extract (optional)

Equipment:

• Blender or food processor
• Medium saucepan
• Large bowl
• Ice cream maker

Instructions:

1. Prepare the Mango Puree: In a blender or food processor, combine the diced fresh mango and lime juice. Blend until completely smooth.
2. Make the Base: In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and salt. Heat over medium-low heat, stirring occasionally, until the sugar is fully dissolved and the mixture is warm but not boiling.
3. Combine and Chill: Remove the saucepan from the heat. Stir in the mango puree and vanilla extract (if using). Pour the mixture into a large bowl. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, until it is thoroughly chilled.
4. Churn the Ice Cream: Once the base is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes 20-30 minutes, until the ice cream is the consistency of soft-serve.
5. Harden (Optional): For a firmer ice cream, transfer the churned ice cream to an airtight container and freeze for an additional 2-4 hours, or until it reaches your desired consistency.
6. Serve: Scoop and enjoy your refreshing mango ice cream!

Tips for all Ice Creams:

• Use High-Quality Ingredients: The better the ingredients, the better the ice cream.
• Chill Thoroughly: Don’t skip or shorten the chilling time for the base. A well-chilled base will churn into a creamier ice cream.
• Don’t Overfill Your Ice Cream Maker: Follow your manufacturer’s instructions for the maximum fill line.
• Store Properly: Store homemade ice cream in an airtight container in the coldest part of your freezer to prevent ice crystals from forming.
• Let it Soften: For best scoopability, let your ice cream sit out at room temperature for 5-10 minutes before serving.

Enjoy your delicious homemade ice creams!