Ice Cream Recipe
Choice of: Chocolate, Vanilla, Lemon Poppyseed Sorbet, Mango Sorbet
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Ingredients
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Chocolate Ice Cream
Vanilla Ice Cream
Lemon Poppyseed Sorbet
Mango Sorbet
Method
Chocolate Ice Cream
- 1
Prepare the Base
In a medium saucepan, whisk together heavy cream, whole milk, sugar, cocoa powder, and a pinch of salt over medium heat until the mixture is warm and the sugar has dissolved.
- 2
Chill the Mixture
Remove the saucepan from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 2 hours or until completely chilled.
- 3
Churn the Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 4
Freeze
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.
Vanilla Ice Cream
- 5
Prepare the Base
In a medium saucepan, combine heavy cream, whole milk, sugar, and a pinch of salt over medium heat, stirring until sugar dissolves.
- 6
Add Vanilla
Remove from heat and stir in vanilla extract. Allow the mixture to cool to room temperature and then refrigerate for at least 2 hours.
- 7
Churn the Ice Cream
Once chilled, pour the mixture into an ice cream maker and churn until it reaches a soft-serve consistency.
- 8
Freeze
Transfer to an airtight container and freeze for at least 4 hours until firm.
Lemon Poppyseed Sorbet
- 9
- 10
Add Lemon Juice
Remove from heat and stir in the fresh lemon juice and poppy seeds. Let the mixture cool to room temperature.
- 11
Chill the Mixture
Refrigerate the mixture for 2 hours until completely chilled.
- 12
Freeze the Sorbet
Pour into an ice cream maker and churn according to the manufacturer's instructions until smooth. Transfer to an airtight container and freeze for several hours until firm.
Mango Sorbet
- 13
Blend Ingredients
In a blender, combine the chopped mango, lime juice, sugar, and water. Blend until smooth.
- 14
Chill the Mixture
Pour the mixture into a bowl and refrigerate for at least 2 hours until chilled.
- 15
Churn the Sorbet
Pour the chilled mango mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a smooth consistency.
- 16
Freeze
Transfer to an airtight container and freeze for several hours until firm.
