Easy-to-make ice-cream recipes to beat the heat this summer

It is already summer and the temperatures are soaring higher each day. During this time, some of the popular ice-cream parlors roll out some special flavors to digest the heat. Although there are thousanda of flavors available in the nearest supermarkets, parents can definitely try their hands at some easy and delicious ice-cream recipes with the ingredients available in the market. We bring to you five such easy ice-cream recipes to beat the heat this summer.

Cinnamon ice-cream

Ingredients

1 1/2 cups milk, 3/4 cup sugar, 1 cinnamon stick, 1 vanilla bean scraped with pod reserved, 1/8 teaspoon fine sea salt, 4 egg yolks, 1 1/2 cup heavy cream, 3/4 teaspoons of ground cinnamon

Instructions

Mix the milk, sugar, cinnamon stick, vanilla bean seeds and vanilla bean pod on a medium low heat. Whisk together and heat it until it is very hot for about five minutes. Thereafter add the egg yolks to a large mixing bowl and whisk them for two minutes, while the milk is still warming, and until they are lighter in color. Then remove the cinnamon stick and vanilla bean pod from the hot milk and discard. Place the whisked eggs next to the stove and slowly drizzle in about 1/3 cup of the hot milk while constantly whisking. Repeat the same procedure with another 1/3 cup of the hot liquid. When this is mixed in, slowly pour the egg mixture into the saucepan with the remaining milk, while stirring with a spoon. Stir and cook it for about 2-3 minutes, until the liquid is thick enough to coat the spoon. Strain the custard. Add the heavy cream and the ground cinnamon to the bowl and stir it together. Chill in the refrigerator for at least an hour.

Blueberries and cream ice-cream

Ingredients

1 1/2 cups heavy cream, 1 cup milk, 2/3 cup sugar, 2 teaspoons vanilla extract, 1/8 teaspoon fine sea salt, 2 cups fresh or frozen blueberries

Instructions

Put all the ingredients, except the berries, in the blender and blend for two minutes, until the berries have completely broken down into the cream. Pour into the ice cream machine and freeze until firm.

Peanut butter ice-cream

Ingredients

2 eggs, 3/4 cup sugar, 2 cups heavy cream, 1 cup whole milk, 1/3 cup smooth peanut butter, 1 cup mini chocolate chips

Instructions

Whisk the eggs for one minute and then add in the sugar and whisk until it is completely combined, smooth, light and fluffy. Then pour in the cream and milk and whisk to combine. Remove one cup of the mixture and stir the peanut butter into it. Add the peanut butter mixture back to the cream base and transfer it to your ice cream mixture. In the end add the chocolate chips. Thereafter transfer the ice cream to a plastic container with a lid and freeze overnight.

Cafe con leche ice-cream

Ingredients

1 cup brewed espresso, 2/3 cup sugar, 1/8 teaspoon fine sea salt, 1 cup heavy cream, 5 egg yolks, 1/2 cup heavy cream and 1/2 cup whole milk, 1/2 teaspoon vanilla

Instructions

Over medium heat, pour the hot espresso over the sugar and salt in a sauce pan. Then add the cream and stir again and lightly whisk the egg yolks and slowly pour them into the espresso mixture, again whisking constantly. Stir constantly while warming the mixture over medium heat and continue stirring until the mixture thickens slightly and coats the back of a spoon, for ten minutes. Combine half cup cream and vanilla in a medium size glass bowl and pour the warm mixture into the cream. Stir to combine and then place in the refrigerator.

Chill for at least six hours, preferably overnight. Serve with chocolate sauce for tastier results.

Raspberry ripple ice cream

Ingredients

6 ounce pack of fresh raspberries, 11-ounce can of sweetened condensed milk, 1 Tbsp vanilla bean paste, 6 ounce pack of fresh raspberries, 1 cup heavy cream, 1 11-ounce can sweetened condensed milk, 1 Tbsp vanilla paste

Instructions

Puree the raspberries in a small food processor, and set aside. Whip the heavy cream until stiff peaks form; be careful not to over whip it. Beat in the sweetened condensed milk, and vanilla, blending just until smooth. Add the ice cream mixture to a loaf pan, alternately with the raspberry puree. Using the handle of a wooden spoon swirl the puree into the ice cream. Cover and put in freezer for at least five hours or until firm enough to scoop.

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