From traditional to exotic, homemade ice cream flavors you have to
taste to believe.
Rich and Creamy Vanilla
2 egg yolks
¾ c. sugar
2 c. heavy cream
1 c. 2% milk
1 t. pure vanilla extract
Makes approx. 1 quart of prepared ice cream.
Whisk together egg yolks and ¼ cup sugar until eggs are light yellow in color and fluffy.
Whisk in the rest of the sugar. Combine cream, milk, and vanilla extract.
Whisk together until completely combined. ( If you don’t want to put raw eggs in your
ice cream, you can cook your eggs, cream and sugar mixture over low heat until 160
degrees, stirring constantly, forming a custard. Remove the custard from the heat and
refrigerate until cold.) Then chill in your fridge until cold, best if overnight. Transfer your
chilled cream liquid into your ice cream machine and make according to manufacturer’s
Roasted Strawberry Ice Cream
1 Basic recipe (see above)
1 lb. fresh strawberries
4 T balsamic vinegar
4 T sugar (I like to use brown sugar)
Toss sugar and balsamic vinegar with the washed and dried strawberries. Place on a
sheet in a single layer and bake at 300 degrees for 30 minutes. Remove from the oven
cool. Coarsely chop or blend until smooth. Place strawberries and all the juices in a
container in your fridge overnight or at least 4 hours.
Add strawberries and juiced your basics recipe, stirring together until combined. Place
mixture in your machine and follow manufacturer’s directions in freezing.
Wendy Paul www.wendypaulcreations.com