Skip to main content

This Summer Create Exotic Homemade Ice Creams

Jun 03, 2014 12:07AM ● By Erin Frisch

The favorite summertime treat of kids of all ages is ice cream. There’s nothing like a cone or bowl of cool, creamy goodness on a hot summer day. But you don’t always have to venture out to the store or ice cream parlor for your treat. Why not try making it at home? One of the upsides of making your own ice cream is the range of flavors you can create—gourmet treats that might not be available at even the best ice cream shops. The one tool you’ll need is an ice-cream maker (a basic one will cost around $50). Read on for a few creative flavor ideas and recipes to get your taste buds buzzing this summer.

Huckleberry Ice Cream

Combine 2 cups of huckleberries with ¾ cup of sugar in a small bowl (you can substitute blueberries or blackberries if you can’t get your hands on huckleberries). Whisk together 4 eggs, 2 cups of half & half, ½ cup sugar, and ¼ tsp salt in a medium saucepan. Place the saucepan over medium-high heat and whisk until the mixture boils. Using a fine-mesh sieve, strain mixture into a large bowl. Whisk in 1 tsp vanilla, the huckleberry/sugar mixture, and 1 cup heavy cream, then cover with plastic and chill in the refrigerator for 2 hours. Pour into ice-cream maker and process according to manufacturer’s instructions.

Thai Basil Ice Cream

Heat 2 cups whole milk, ½ cup sugar, a pinch of salt, and ¼ cup freshly chopped Thai basil in a small saucepan over medium-high heat. When the mixture boils, remove the pan from the heat and let sit for 30 minutes. Transfer mixture to a processor or blender, and process until basil is ground. In a large bowl, beat the yolks of 4 large eggs with an electric mixer for about a minute until yolks are thick and pale. Add milk mixture and beat until combined. Pour into saucepan over medium heat, and heat until the mixture thickens enough to coat the back of a wooden spoon (about 175˚). Strain through a fine-mesh sieve into another bowl and refrigerate until cold. When cold, pour into an ice-cream maker and process according to manufacturer’s instructions. Then freeze in an airtight container for at least 2 hours before eating.

Fig Mint Ice Cream

Whisk together one 14 oz can of sweetened condensed milk, one 5 oz can of evaporated milk, 2 Tbsp sugar, 2 tsp vanilla, and 2 cups whole milk until blended. Cover bowl and chill for 30 minutes in the refrigerator. Pour the mixture into an ice-cream maker and process according to manufacturer’s instructions. When finished, remove and place in freezer for 15 minutes. While the ice cream is in the freezer, combine 2 cups of peeled and coarsely chopped fresh figs, 2 Tbsp sugar, 2 tsp chopped fresh mint, and ¼ cup lemon juice. Stir into prepared ice-cream mixture and transfer to an airtight container. Freeze until firm.

Hibiscus Ice Cream

Bring 1½ cups of water to a boil in a small saucepan and add ½ cup dried hibiscus flowers. Turn heat off and steep for 15 minutes. Strain mixture back into saucepan, removing hibiscus flowers, then add 1 cup sugar, ½ tsp salt, and 1 Tbsp lemon juice. Bring the liquid in the pan to a boil once again, then reduce the heat and simmer for 15 minutes, stirring occasionally until sugar is fully dissolved. Allow mixture to cool. Transfer to a blender, add two 13.5 oz cans of full-fat coconut milk and 1 Tbsp vodka or white rum, and blend. Pour the mixture into an ice-cream maker and process according to manufacturer’s instructions. Transfer to an airtight container and place in freezer until firm.

Honey Lavender

Combine 2 cups whole milk, ⅓ cup honey, and ¼ cup dried lavender in a medium saucepan and bring to a boil, then cover and remove from heat. Steep for 5 minutes, then strain mixture to remove lavender, and return to saucepan. In a bowl, combine the yolks of 5 large eggs with ¼ cup sugar, and beat with an electric mixer until pale yellow and very thick. Bring milk mixture to a simmer over medium-low heat. When it is simmering, add half of the milk mixture to the egg yolk mixture and whisk until blended. Stir in remaining milk. Pour back into saucepan and cook over low heat, stirring occasionally until mixture is thick enough to coat the back of a wooden spoon. Remove from heat and stir in 1 cup heavy cream. Pour mixture into a medium bowl set over an ice-water bath and let sit until chilled, stirring occasionally. Pour into ice cream maker and freeze according to manufacturer’s instructions.

What flavor ice cream is your favorite?

Like what you're reading? Subscribe to Here in Hanover's free newsletter to catch every headline