Making your own ice cream…

I have a Cuisinart 1.5 qt. Ice Cream Maker and this is what works for me.

Milk or Milk Substitutes : You can substitute lower fat creams (e.g., half and half), milk (reduced fat or lowfat) as well as non-dairy milks (almond, coconut) for heavy cream and whole milk used in many recipes. However, keep in mind that the higher the fat content, the richer and creamier the result. Using lower fat substitutes may change the taste, consistency and texture of the dessert. When substituting, make sure you use the same amount of the substitute as you would have used of the original item. For example, if the recipe calls for two cups of cream, use a total of two cups of the substitute (such as 1 cup cream, 1 cup whole milk).

I use Fairlife Whole Milk in place of regular milk. I suggest figuring out your macros per serving and adjusting your “milk” products to fit. Half Fairlife and half heavy cream or half almond milk and half cream. Here is some nutritional info to help make your decisions.

Sweeteners: You can also substitute your favorite sweeteners for sugar. Here is some information on sweeteners

You can start with one of the basic vanilla recipes below and add more to it. Add liquids and purees to the mix before churning. Add chunks, candies or dry ingredients at the end.

  • Add fresh or frozen berries (chopped or pureed have different outcomes)
  • Add extracts or SF flavored syrups
  • Real vanilla bean scrapings
  • Cinnamon or cinnamon syrups or oils.
  • Cocoa powder (needs more sweetener-up to double)
  • Chocolate syrup
  • Lily’s or other chocolate chips, chopped up chocolate bars and candies.
  • Cookie chunks, cake crumbs, fat bomb chunks
  • Nuts

Basic Vanilla Ice Cream

Makes about 5 cups (ten ½-cup servings)

Ingredients

  • 1 cup total “milk”
  • ¾ cup sweetener
  • pinch salt
  • 2 cups heavy cream
  • 1 tbsp vanilla
  • *You can add 2 or 3 tbsp of vodka or 1 tbsp of gelatin (dissolved in warmed milk) to keep the ice cream from becoming super solid.

Steps

  1. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sweetener and salt until the sweetener is dissolved.
  2. *If you are using the gelatin, warm up 1/2 cup of milk and dissolve the gelatin, mix into rest of mix before it cools.
  3. Stir in the heavy cream and vanilla.
  4. Cover and refrigerate 1 to 2 hours, or overnight.
  5. Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes.
  6. The ice cream will have a soft, creamy texture.
  7. *If you are using vodka add it in the last 5 minutes or so.
  8. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
  9. Remove from freezer about 15 minutes before serving.

Basic Custard Style Vanilla Ice Cream

Makes about 6 cups (twelve ½-cup servings)

  • 2 cups “milk”
  • 2 cups heavy cream
  • 1 cup sweetener, divided
  • pinch salt
  • 1 whole vanilla bean, halved and seeds scraped
  • 5 large egg yolks
  • 1½ tsp pure vanilla extract
  • You can add 2 or 3 tbsp of vodka or 1 tbsp of gelatin (dissolved in warmed milk) to keep the ice cream from becoming super solid.
  1. In a medium saucepan set over medium-low heat, whisk together the milk, cream, half of the sweetener, salt and the scraped vanilla bean (including the pod).
  2. Bring the mixture just to a boil.
  3. While the milk/cream mixture is heating, combine the yolks and remaining sugar in a medium bowl.
  4. Using a hand mixer on low speed or whisk, beat until mixture is pale and thick.
  5. Once the milk/cream mixture has come to a slight boil, whisk about 1∕3 of the hot mixture into the yolk/sugar mixture.
  6. Add another 1∕3 of the mixture, then return the combined mixture to the saucepan.
  7. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon.
  8. This mixture must NOT boil or the yolks will overcook – the process should only take a few minutes.
  9. Pour the mixture through a fine mesh strainer (discard the vanilla pod) and bring to room temperature.
  10. Stir in the vanilla extract.
  11. Cover and refrigerate 1 to 2 hours, or overnight.
  12. Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 20 minutes.
  13. The ice cream will have a soft, creamy texture.
  14. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
  15. Remove from freezer about 15 minutes before serving.

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