3 Homemade Ice Cream Recipes

Butterscotch Ice Cream


1 1/2 cups, firmly packed, light brown sugar
1/4 cup unsalted butter
1 cup water
4 egg yolks, beaten
1 cup heavy cream
14.5 ouces of evaporated milk
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract


Place sugar and salt into a deep non-stick skillet. Slowly simmer over med-low heat, stirring occasionally, until sugar is melted. Very slowly stir in water, a little at a time. Simmer for 5 minutes. Pour the hot syrup into the bowl containing the beaten egg yolks, and beat vigorously, until mixture is well combined. Return mixture to skillet. Over lowest heat setting, stir mixture for about 2 or 3 minutes, or until it thickens slightly. Remove from heat and set aside until thoroughly cooled. Then, add cream, evaporated milk, salt and vanilla extract, and place in ice cream freezer. Freeze according to directions which came with whatever ice cream maker you are using. Makes approx. 2 quarts of ice cream.


Avocado Ice cream


2 medium ripe avocados, peeled, halved, with pits removed.
1/4 cup fresh lemon juice
3/4 cup granulated sugar
1/4 teaspoon salt
1 cup heavy cream
1 cup whole milk
1 teaspoon unflavored gelatin
1 Tablespoon ice water

Puree avacadoes, and place in bowl. Immedately add the juice, sugar and salt, and stir until all the sugar is dissolved. Stir in the cream and milk. In a heat-proof bowl, soften the gelatin in the ice water for 5 minutes, then place over a pot of boiling water to dissolve. Stir gelaitn into avacado mixture until very well blended. Place in your ice cream maker and prepare according to directions provided by manufacturer. Makes 1 quart.





Strawberry Ice Cream



1 quart fully ripened, best quality strawberries
1 cup granulated sugar
1 Tablespoon frozen concentrated lemonade, thawed (or substitute lemon juice)
1/4 teaspoon salt
1 teaspoon unflavored gelatin
1 Tablespoon ice water
1 cup whole milk
3 cups liquid coffee creamer or light cream

Crush strawberries, and place in blender or food processor and blend into a fine puree, about 1 3/4 cups. Turn into a bowl. Stir in sugar, concentrated lemonade and salt, until well blended. Cover securely and place in refrigerator to cool. When mixture is cooled, soften the gelatin in cold water. Heat milk to scalding, and stir in gelatin mixture. Remove from heat and allow to cool down. Stir into puree until well combined. Stir in cream. Place in your ice cream maker, and preare according to manufacturer's directions. Approx. 10 scoops.