Make Your Own Ice Cream!
I scream, you scream, we all scream for…homemade spearmint ice cream! Store-bought ice cream is good, but trust us – homemade is better. The problem for parents is that making it yourself isn’t usually all that realistic– the classic recipe starts with homemade custard, which is time-consuming to prepare.
This past month my kids and husband gave me a birthday present, which was very sweet (unintentional pun). The kids wanted to make sure whatever they got was something we could all do together, and our family likes to cook. They remembered me telling them about how exciting it was to make homemade ice cream with my family when I was kid, so they decided on an ice cream maker!
Since I’m in the Ice Cream mode now, I’m happy to have a chance to share a home made ice cream recipe with you!
Alec Thomson, a recent graduate of the French Culinary Institute in New York, created this easy “Philadelphia style” ice cream which takes minutes to make, uses no eggs, and makes an ice cream that’s refreshing, airy, and absolutely delicious. It’s a great way to use something from your garden to make something kids love. So grab the family and let everyone pitch in. Cooking helps kids practice their measuring. Double or half a recipe and fractions get a workout, too. Plus, it’s just plain yummy!
What You Need:
- ¾ liter heavy cream
- ¼ liter milk
- 1 scant cup of sugar
- ½ vanilla bean, split and scraped, OR ½ teaspoon vanilla extract
- 1 bunch of mint, rinsed and patted dry
- chocolate chips, crushed spearmint hard candy or crushed chocolate sandwich cookies (optional)
- ice cream maker, chilled and ready to go
What You Do:
- Place cream, milk, sugar and vanilla in a large heavy saucepan and heat slowly, stirring until sugar dissolves. Add mint and bring to a simmer, gently bruising the mint against the sides of the pan with a wooden spoon. Turn off the heat and let the mixture infuse for 15 minutes. Taste it; if the mint flavor is strong enough, it’s ready to be strained and cooled. Pour through a fine mesh strainer into a large bowl, discarding solids. Chill in refrigerator until cold.
- Meanwhile, chill optional ingredients in the freezer, if using.
- Follow the instructions that came with your ice cream maker to make the chilled cream mixture into ice cream. Add optional ingredients in the last five minutes, breaking up any clumps beforehand. Without any gums or stabilizers, homemade ice cream tends to be soft and airy when it comes out of the ice cream maker. If you prefer the harder commercial texture, freeze in an airtight container for several hours before serving. Top with whipped cream and a sprig of mint.
As Thomson says, “it’s truly decadent.”
Want to teach your kids to cook without the stress?
Join me and guest Katie Kimball of Kids Cook Real Food for a free online training!