HOMEMADE ICE CREAM

Take some time this summer to make a variety of mouth-watering homemade ice creams. We’ve compiled the recipes for three of our favorites: Cinna-Chocolate Ice Cream, Berry Refreshing Ice Cream and Grand Ole Good Time Ice Cream. Find the recipes on the following page.

PHOTOGRAPHY BY KELLY MOORE CLARK | ART DIRECTION BY TAYLOR BENNETT

BERRY REFRESHING ICE CREAM

WHAT YOU NEED:
1 1/2 cups heavy cream
2 packages (6 ounces) blueberries
1 cup sugar
1 tsp vanilla
1/8 tsp salt
1 cup whole milk
1 tbsp fresh lemon juice

HOW TO MAKE:
Combine blueberries, sugar, vanilla and salt in a heavy saucepan. Heat blueberry mixture over medium-high heat until sugar dissolves while stirring occasionally. Continue heating blueberry mixture until it comes to a boil. Reduce heat and simmer for an extra 10 minutes. Remove mixture from heat. Cool for 20 minutes. Purée blueberry mixture in a blender. Combine mixture, heavy cream, milk, and lemon juice in a large bowl. Cover and chill ice cream base with plastic wrap in refrigerator overnight.
Pour ice cream base into an ice cream maker. Make ice cream according to manufacturer’s directions.

GRAND OLE GOOD TIME ICE CREAM

WHAT YOU NEED:
2 cups whole milk
2 cups heavy cream
zest of one medium-large orange
1 cup granulated sugar, divided
5 large egg yolks
1 tsp pure vanilla extract
3 tbsp Grand Marnier
pinch sea or kosher salt

HOW TO MAKE:
In a medium saucepan over medium-low heat, stir together milk and heavy cream. Bring the to a boil. Turn heat off and add the orange zest. Let mixture steep for 40 to 60 minutes. After steeping, add half of the sugar and salt and gradually return the mixture to a boil over medium-low heat. While the mixture is reheating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed, beat until mixture is pale and thick. Once the mixture has come to a slight boil, whisk about 1/3 of the hot mixture into the yolk/sugar mixture. Add another 1/3 of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly until it coats the back of the spoon. This mixture must not boil. Stir in the vanilla and Grand Marnier and pour the mixture through strainer (discard the orange zest); bring to room temperature. Cover and refrigerate overnight. Whisk mixture again before pouring into the ice cream maker. Process in ice cream maker.

CINNA CHOCOLATE ICE CREAM

WHAT YOU NEED:
2 cups heavy whipping cream
1 cup milk
1/4 cup cocoa powder
4 ounces bittersweet or semi-sweet chocolate
1/2 cup sugar
2 teaspoons cinnamon
Pinch salt
Pinch cayenne
Pinch espresso powder
6 egg yolks, lightly beaten
1 tsp vanilla extract
2 tbsp brandy

HOW TO MAKE:
Heat one cup of cream in a small saucepan and whisk in cocoa powder. Bring to a simmer. Remove pot from heat and stir in chocolate. Put mixture into a metal bowl and add the remaining cup of cream, and let it cool. Add one cup of milk, sugar, cinnamon, salt, cayenne, espresso powder into a saucepan and heat until steamy (not boiling), stirring until sugar is dissolved. Place egg yolks in a bowl, and slowly pour the heated milk and mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the heated milk. Use a rubber spatula to scrape the warmed egg yolks back into the saucepan. Stir the milk egg mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon. As soon as the mixture coats the spoon, remove it from the heat and immediately pour it into the bowl of the chocolate cream mixture. Add a teaspoon of vanilla. Let the mixture cool and place in the refrigerator until completely chilled. Right before churning, add 2 tbsp of brandy to the mix. This is an optional step. Churn the mixture in your ice cream maker according to the manufacturer’s instructions.