Homemade Ice Cream Recipe

I’ve never made homemade ice cream before, but after the Ice Cream Science Kit we were on a mission to create our own yummy creamy goodness!


Enter the Cuisinart ICE-21 Ice Cream and Sorbet Maker! Oh yeah, this thing seriously ROCKS!

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I made 2 recipes, one came with the ice cream maker and one I found online. It was very easy:

Ingredients:

  • 4 Cups half and half
  • 1 –14oz can EAGLE BRAND® Sweetened Condensed Milk
  • 2 tablespoons vanilla extract

Directions:

  1. Combine all ingredients in bowl and mix well. Refrigerate 1-2 hours or overnight.
  2. Turn on ice cream maker and pour mixture into maker. Let mixer run 20 minutes. (Of course if you have a different ice cream maker, you’ll need to follow their instructions)
  3. This yields a soft serve ice cream similar to the one seen below. If you desire a more frozen consistency, freeze for a few hours. Keep left overs frozen.

TIP: We were a little eager and didn’t wait for our Cuisinart canister to freeze all the way prior to trying it out. Yeah, that’s not a good idea, it didn’t work at all! So make sure to let your ice cream canister freeze completely, Cuisinart recommended 8-16 hours! I’m just warning you so you don’t think you can run to the store, buy a maker, and come home and have ice cream right away.

Anyway, I wouldn’t believe it until I saw it. Then, just like the instructions said, 20 minutes later (this time using a properly frozen canister) this happened…

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And then this happened….

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WOW! Total success! I’m not sure why, but I just didn’t believe that spinning cream around would turn it to actual ice cream, but it SO did!

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And now I’m off to run a few miles so I can make some more and not feel too guilty! Plus its gotta be better for you without all those extra preservatives, additives and artificial sweeteners. I also wanted to stay away from things with raw eggs in them just because I’m not so sure that’s great for little kiddos.

Incase you don’t like the recipe above, you can try this one, it’s not as “rich” in flavor, but would probably be a good base to add flavoring to:

Ingredients:

  • 1 Cup Whole Milk
  • 2 Cups Heavy Whipping Cream
  • 2 Tablespoons sugar or honey
  • 1 Tablespoon Vanilla

Directions:

Combine all ingredients in bowl and mix well. Refrigerate 1-2 hours or overnight. Freeze according to your ice cream maker’s manufacturers instructions! Enjoy!

22 Comments

  • Stacy July 24, 2011 at 12:18 am

    I have the same type of ice cream maker, it’s so wonderful! I just tried the sweetened condensed milk recipe not too long ago, by far the best ever. We even put chocolate sauce in it to make chocolate ice cream. After a year of having our ice cream maker, by far the best recipe ever!

    Reply
  • Julieanne July 24, 2011 at 12:42 am

    Yum! I was wondering if your ice cream maker was a 1.5 or 2-quart ? We have a 1.5 quart and love it, but it would be nice if it was a 2-quart mixer.

    Julieanne
    http://www.JoyInOurJourney.com

    Reply
    • erica July 24, 2011 at 9:57 pm

      The one we got was 1.5 quarts, they make a more expensive model that’s 2 quartts though.

      Reply
  • Sara July 24, 2011 at 2:37 am

    I think we need to make ice-cream one day too. My kids will love it.

    Reply
  • Sara July 24, 2011 at 2:40 am

    Ps. Your blogs new look is great Erica. I subscribe to you by email so that I miss nothing. I wish your kids were a little older than mine so it can be easier for me to adjust the grade levels. Mine are 8 and 10.
    xoxo from Australia !

    Reply
    • erica July 24, 2011 at 9:56 pm

      G’day Sara! Sorry, I’m a little behind you! I do have an 8 year old, so you could track with her ;o) LOL!

      Reply
  • Sherii July 24, 2011 at 5:06 am

    My husband and I were just discussing homemade ice cream. It was both our parents’ tradition to make homemade icecream on 4th of July. I think there was a crank involved. You had to keep turning the crank…no wonder it was reserved for a holiday…:) This looks a lot easier. I wonder if soymilk would work?

    Reply
    • Susan T July 24, 2011 at 9:52 am

      Looking for a casein (dairy) -free icecream recipe to make. Anyone have one?
      We use milk substitutes, but the substitutes for Eaglebrand just do not add up to the same icecream. 🙁

      Reply
    • jenni garverick July 24, 2011 at 11:27 am

      Yes, soy milk works just fine, as does rice and whatever other types of milk you might want to try (coconut might be delicious!). Our family tradition is also homemade ice cream (birthdays and the 4th)…we use an electric machine which turns the canister in the ice and rock salt for about 20 minutes, no pre-freezing involved, easily purchased at Walmart or Target for less than $20. Our favorite part is experimenting with flavors. Homemade fresh strawberry- yum!

      Reply
    • Jennifer @ Milk & Honey Mommy July 24, 2011 at 6:11 pm

      Erica,

      We have a Cuisinart Ice Cream maker and we only eat homemade ice cream. I can’t remember the last time I bought any from the grocery store. We use to crank it too and still enjoy doing that, but I do love how quickly I can make it using the Cuisinart (hands free). We just leave the canister in the freezer so it is ready whenever we want to make some ice cream.

      QUESTION: If you had any left :-), was your ice cream easily “scoopable” after putting it in the freezer for a few hours or was it hard?

      Answering Sherii’s question: We use soy milk in our recipe (soy milk, sugar/honey, vanilla, and nutmeg or some other spice – no refrigeration) and it turns out yummy. It may not be as thick as the dairy, but it is still very good.

      Reply
  • Kathleen July 24, 2011 at 7:09 am

    We make ice cream all the time. I have a fully automatic one, it’s a machine where you don’t have to prefreeze that container in there, it cools all by itself. This way I can make one batch of ice cream after another instead of waiting about 24 hours just to prefreeze the bowl again. We love it. And it’s so much healthier than the store bought kind. For one you can use real fruits instead of artificial flavors, and you don’t have to deal with all the sweeteners.
    @ Sherii: Most of the recipes always say that you can substitute one liquid for another, like say whole milk for skim milk, or even cream, depending on the fat content and cream like texture you prefer. You could probably use soy milk, but some people say the soy flavor is a bit too overpowering. But if lactose intolerance is an issue, you could try lactose free milk. Another idea is making sorbets with the ice cream maker. There’s a lot you can do, like watermelon, apple, strawberry, pineapple, pretty much anything fruit can also be turned into a sorbet instead of milk based ice cream

    Reply
  • Danielle Z. July 24, 2011 at 5:26 pm

    We just bought a very similar ice cream maker when we found a coupon for it in our Costco coupons. I must say, it’s a HUGE family hit. We made the vanilla recipe in the book as well as a triple berry frozen yogurt for breakfast one morning but the BEST has been this (http://allrecipes.com/recipe/rocky-road-ice-cream/detail.aspx) recipe for Rocky Road, though we’ll have to scale it back a bit next time as it overflowed the bowl a bit! We can hardly get our bowl frozen fast enough to try out the next batch, gotta love it!!

    Reply
  • Jennifer @ Milk & Honey Mommy July 24, 2011 at 6:12 pm

    Erica,

    We have a Cuisinart Ice Cream maker and we only eat homemade ice cream. I can’t remember the last time I bought any from the grocery store. We use to crank it too and still enjoy doing that, but I do love how quickly I can make it using the Cuisinart (hands free). We just leave the canister in the freezer so it is ready whenever we want to make some ice cream.

    QUESTION: If you had any left, was your ice cream easily “scoopable” after putting it in the freezer for a few hours or was it hard?

    Answering Sherii’s question: We use soy milk in our recipe (soy milk, sugar/honey, vanilla, and nutmeg or some other spice – no refrigeration) and it turns out yummy. It may not be as thick as the dairy, but it is still very good.

    Reply
    • erica July 24, 2011 at 9:47 pm

      Nope, it was easily scoopable after staying in the freezer for a few hours. It was like Baskin Robins consistency I guess you could say.

      Reply
  • Michelle July 24, 2011 at 8:42 pm

    I made homemade ice cream with my daycare kids a couple of weeks ago, without an ice cream maker. I filled a large ziploc with ice cubes and added 6T coarse salt. Then in a smaller bag I poured in 1 cup half and half cream, 1 tablespoon of lemon extract, zest from one lemon, and 1/3 cup of sugar. Place the smaller, sealed bag inside the larger, sealed bag and SHAKE! Five minutes later we had honest -to-goodness ice cream. It was heavenly and was a terrific science experience for the chidren.

    I love reading your ideas!

    Reply
    • erica July 24, 2011 at 9:48 pm

      LOL! We did that too, but somehow the salt seeped into the bag (I thought I had it closed well) and when we tried our ice cream it was SUPER SALTY! YUCK! Oh well, we tried, and i was surprised at how it turned into ice-cream after shaking it around!

      Reply
  • Michelle Mueller July 24, 2011 at 10:19 pm

    Love this!!! 🙂 We have been hooked for some time now on the ice cream maker and refuse to purchase store bought ice cream.
    We use mini chocolate chips add the last 5 minutes and viola chocolate chip ice cream, or add one drop green food coloring and 1 tsp peppermint extract, minus the vanilla and mmmm mint and chip ice cream. Or whatever fruit is in season we puree then add during last 5 minutes ie. peach or strawberries. mmmm
    Have fun and enjoy this awesome ice cream machine!!! 😉

    Reply
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