Homemade Ice Cream

I LOVE to make homemade ice cream! I don’t know how this passion started, but once hooked – I rarely buy ice cream in a carton. No additives or ingredients that I can’t pronounce! Just a simple few ingredients and a love for the process, and you can have homemade ice cream, too.

A common misconception is that making ice cream takes special equipment. Here is my favorite simple recipe from Nigella Lawson for Margarita Ice Cream:


1/2 cup lime juice

2 T tequila

3 T orange liqueur (Cointreau, Triple Sec)

1 1/4 cup powdered sugar

2 cups heavy cream

Pour the lime juice, tequila and orange liqueur into a bowl and stir in the sugar to dissolve. Add the cream and then softly whip until thick and smooth but not stiff. Spoon into an airtight container to freeze.

This ice cream is ADDICTIVE. Garnish with lime zest for a pretty presentation.

Here is another misconception about making homemade ice cream: it’s difficult. Well, I promise, IT’S NOT!!!

Here is my favorite adapted recipe for Vanilla Ice Cream from Ben & Jerry’s (no cooking involved!):


2 large eggs

3/4 cup sugar

2 cups heavy cream

1 cup whole milk

2 tsp vanilla extract

Whisk eggs in a mixing bowl until light and fluffy, about 2 minutes. Whisk in the sugar, a little at a time and then another minute more, until completely blended. Pour in the cream, milk and vanilla and whisk to blend. Transfer the mixture to an ice cream maker and freeze according to your ice cream maker’s directions.

This is the best vanilla ice cream you will ever have! I use organic eggs, cream and milk as well as the best vanilla bean paste I can find: Nielsen-Massey Vanilla. This takes 5 minutes to make, about 20 minutes to churn in my Cuisinart 2 Quart Ice Cream Maker, and then pops into the freezer. EASY!

Now when I want a bit more of a challenge, I open up David Lebovitz’s, “The Perfect Scoop.” Here’s a more exotic recipe for Zabaglione Gelato:


1 cup whole milk

2/3 cup sugar

big pinch of salt

1 lemon

1 1/2 cups heavy cream

6 large egg yolks

1/2 cup dry marsala wine

Warm the milk, sugar and salt in a medium saucepan. Zest half of the lemon into the warm milk. Pour the cream into a large bowl and set a mesh strainer on top.

In a separate bowl, whisk the egg yolks. Slowly pour the warm milk into the yolks, whisking constantly. Then pour the mixture back into the saucepan. Stir the mixture constantly over medium heat until the mixture thickens and coats the spatula. Pour the custard through the fine mesh strainer and into the cream. Add the marsala wine and stir until cool.

Chill the mixture in the refrigerator for several hours. Freeze according to your ice cream maker’s directions. Serve alone or with berries – in a wine glass it makes and elegant dessert!

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