Happy summer everyone it is time for home made ice cream. I am calling it officially summer even though it rains basically everyday and the temperature is low 50s at night; but two of the five kids finished the school year (one graduated high school, how can this even be?!) so summer is here. Andddd the laziness of teenagers, which has no bounds, has commenced. Also commencing is my constant nagging of them to get off their incredibly lazy asses and do something…ANYTHING!
And with summer and it supposed warm weather, comes the urge to eat ice cream every single day. Can we do that? Probably not, but if you’re going to be eating a shit ton of it, you might as well make it worth your while and make some of your own. So I am making June an annual ice cream month. I am featuring a few of my favorite home made ice cream recipes and interesting flavor combinations. Ice creams you will be thanking me for all summer long – or you will want to kill me because your bathing suit body now sucks 🙂
A few common thoughts I had about making my own ice cream that you may have…
Do I have to have an ice cream maker?
Long answer: yes, for all the recipes I will show you, at least this June, you will need an ice cream maker. But good news is that you don’t have to get one that costs a fortune. This is the one I have and it is expensive, I got it as a wedding present. I adore this machine, it is so simple, does a great job and in my opinion, the ice cream isn’t so icy – like no ice crystals.
But this one also made by Cuisinart and is way less expensive AND I know two people who have this one and love it as much as I love mine. And you can get even less expensive here, still electric and it has great reviews. Mine stores easily on a shelf in my basement and I keep the freezer bowl in my deep freezer – or I run to my mom’s and use hers lol. So this is my official recommendation to you to get an ice cream maker…you won’t be sorry, especially when you taste the difference home made makes.
Short answer: no, you can borrow from a friend. If not that, then you won’t be able to make this and all the other wonderful ice creams I am going to share with you. There is no-churn ice cream floating around the internet everywhere these days that you could try. However the jury (meaning my children) is still out on that…I made this one, and they liked it, but a few other we tried they didn’t care for and they also found it weird that no-churn doesn’t really melt…so you can always give this a try but no guarantees.
How long is it going to take from start to eating it?
Well, you make the base with heat and then get it really f’ing cold when you put into the ice cream maker. Then set it up properly in the freezer after churning for a while. So it a takes kind of long time. I make my base one day. Then churn the next morning and it is ready for consumption after dinner that day. That doesn’t of course factor in the 50 tastings I do with a spoon while it is churning and while it is setting up.
Is all ice cream made with eggs?
Nope! This first recipe I am sharing is not a traditional American egg yolk ice cream base. There is Philadelphia-style ice cream and it couldn’t be simpler. The first time I ever tried this kind of ice cream base was my sour cherry ice cream, that I shared last June and it was outstanding. Philadelphia-style ice cream is simply heated cream and sugar with flavoring. So f’ing simple.
Is there really a difference in taste between home made and store bought ice cream?
Omfg is there ever. You will never get over that you have lived however long you have lived and not made your own ice cream. And if you’re already making your own ice cream, you are reading this and saying HELL YES right now. It is creamier, richer and more genuine in flavor than anything store bought. Cherry ice cream? Tastes like fresh cherries. Strawberry ice cream? Legit strawberry – NOT overly sweetened and processed tasting. Andddd you can make all kinds of flavor combinations – fresh fruit or otherwise. This is a journey you will start and never be sorry you got on.
And there is my case for making ice cream. Onto one of the most original and awesome ice creams you can ever make. Start out big right? Why the hell not. Home made Cereal milk ice cream.
I am sure alot have heard of this. It started with Christina Tosi and Momofuko in NYC. Since then, Tosi has opened Milk Bar and you can get it and various other amazing things there. I ate it when in NYC and was immediately thinking of how exactly to recreate this at home:
Tosi’s is soft serve, mine is not.
Tosi uses corn flakes, I use Kix (because it is what I had).
Tosi’s soft serve is a little icy, using a Philadelphia-style base give mine a similar iciness.
Tosi’s does not swirl caramel into the ice cream. I swirl the shit out of caramel into the ice cream.
Tosi’s is not overly sweet and f’ing delicious, and so is mine.
I think my best trick in making this so damn good is double steeping. I steep the Kix in the heavy cream prior to cooking and again after it has cooked with the sugar. This intensifies the cereal flavor (which is like a creamy sweet corn flavor).
The caramel was so unnecessary, and you certainly can bypass it entirely and make this without. But I had caramel sitting around so, again, why the hell not?
Cereal milk ice cream
For the ice cream
- 2 cups heavy cream
- 1 cup whole milk
- 2/3 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 3 cups Kix cereal alternatively you could use corn flakes, or chex or life or some other not super sweet cereal - if you go with something very sweet you absolutely need to adjust the sugar
For caramel swirl
- 1/2 cup sugar
- 1/3 cup light corn syrup
- 1/4 cup water
- 7 tablespoons heavy cream
- 1/2 teaspoon vanilla
To make the ice cream begin by putting one cup of cereal in a sauce pan with the cream and milk and steep for 45 minutes, not in the fridge. Strain out the cereal.
Add sugar to the strain cream mixture and heat over medium heat until it almost simmers - don't full on boil - and the sugar is dissolved completely. Remove from heat and pour into a bowl. Add the remaining two cups of cereal and cover and chill overnight.
To make the caramel, in heavy saucepan boil sugar, corn syrup, water, and salt over medium heat, stirring ONLY until the sugar is dissolved. Boil mixture, without stirring, gently swirling pan, until a deep golden caramel, this takes about 12 minutes or so, as soon as you smell caramel get ready to take it off. Remove pan from heat and carefully pour cream and vanilla down side of pan (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved. Remove pan from heat and cool caramel to room temperature. Alternatively you can have this made way ahead of time and keep in fridge. Just make sure to bring to room temperature so it is pourable when you are ready to use it. If it is still too stiff at room temperature, heat ever so slightly in microwave until pourable.
When fully chilled, pour the cream through a strainer into the ice cream maker and churn following your machines instructions. This takes about a half hour or so of churning. When finished, transfer 1/3 of the ice cream into a container and drizzle 1/3 of the caramel over. Repeat with another third and another. Cover and freeze a minimum of eight hours before scooping.