Ice cream season is here, and thank goodness, as it’s one of the best times of the year. There’s no need to restrict yourself to cones and cups while you’re traveling, either. More often than not, you can make some of the best ice cream around right at home, whether it’s butter-pecan, cappuccino-toffee crunch, or good old strawberry. (For more inspiration, hunt around here.) Below are a few ideas to help you get started, including the equipment you’ll need.
First things first: Got an ice cream machine? They’re much less expensive than you might think, and these days, for the biggest frozen treat aficionados among us, they even come in double-batch units. So you don’t have to choose between chocolate and double-chocolate, or sorbet versus fro-yo.
Country superstar Trisha Yearwood designed this divine ice cream “starter” for us, featuring her very own peach ice cream recipe. All you need are heavy cream, milk, and half-and-half, and you’re well on your way to a creamy, tasty treat featuring real fruit.
You don’t need to wait for autumn to indulge pumpkin pie spice cravings. Whip up a batch of spiced pumpkin ice cream. This recipe features the classic trio of nutmeg, cinnamon, and ginger, plus brown sugar and molasses, to really drive home that cider house vibe. Best of all, it features a full cup of pumpkin puree, so you can envision the cool fall breezes as you chow down.
Unexpected savory notes—think: Parmesan, olive oil, and thyme—can actually be delightful tucked into ice cream. Add bay leaf to that list. Use Californian or Turkish bay leaves to make this simple ice cream an aromatic delight. Heavy cream, milk, egg yolks and sugar comprise its classic base, so the bay leaf contributes the lightest, headiest bouquet.
For those who love strawberries, it’s almost as though no other flavor exists. It’s these fans’ go-to time after time, no matter what else is on the menu. We’re particularly partial to this recipe, which swirls in a good bit of crème fraîche for that inimitable sweet-tart note.
Chocolate aficionados perk right up when they spy it in frozen form. This recipe employs both unsweetened cocoa powder and semisweet chocolate for a balanced, supercharged flavor. (For a slightly lighter, cream-free chocolate gelato, try this recipe.)
Sure, we have a ton of tasty recipes to get you drooling, but sometimes the craving hits hard, and unexpectedly. When it does, you want to get from zero to ice cream as quickly as possible. So consider a starter: All you need to ask are half-and-half and heavy cream, and you’re there. There’s creamy caramel, s’mores, coffee, mint chip, strawberry, chocolate, and whatever else your chill-seeking heart desires.