Tag Archives: Homemade Ice Cream

Mint Chip Ice Cream

MintChipIceCream@NancyCreative.com We’ve had especially hot weather this past week–very hot and humid! Not the greatest weather for mowing your lawn, but perfect for eating cool 9781250054388desserts like ice cream. I usually buy my ice cream, but I had the chance to review a new cookbook, No-Churn Ice Cream–and I discovered how easy it is to make homemade. This book has over 100 recipes for ice cream and other frozen treats like gelato, sorbet, and sherbet. And no ice cream maker is needed to make any of these recipes! Some of the flavors you can make include: Cherry Chocolate Ice Cream, Meyer Lemon Ice Cream, Apple-Spice Ice Cream, Sweet Potato-Marshmallow Swirl Ice Cream, Espresso Gelato,  Mango Sorbet, Blood Orange Sherbet…and lots more. I choose to make the Mint Chip Ice Cream, since mint chocolate chip is one of my favorite ice cream flavors. It was very easy to make and the ice cream had a smooth, creamy texture and tasted really good. The only downside was that most of the mini chocolate chips sunk to the bottom as the mixture was setting in the freezer–I’m thinking that happened because I may not have whipped my heavy cream long enough. But other than that, the mixture froze up nicely and the light minty flavor was refreshing. You’ll need a shallow, freezable container to freeze the ice cream in–I used two plastic food storage containers and that worked out well. If you want to try making some, here’s the recipe:

MINT CHIP ICE CREAM from No -Churn Ice Cream Makes about 1 quart

  • 1 (14-ounce) can sweetened condensed milk
  • 1 cup milk
  • 2 to 3 drops peppermint extract (I used about 1/4 teaspoon and the flavor was slightly minty; use a little more for a stronger mint flavor)
  • 1 to 2 drops green food coloring (optional)
  • 1 Tablespoon fresh lemon juice
  • pinch of salt
  • 2 cups heavy cream
  • 1 cup chopped dark chocolate or mini chocolate chips

In a large bowl, combine the sweetened condensed milk, milk, peppermint extract, food coloring (if desired), lemon juice, and salt. In a separate bowl, whip the heavy cream until it reaches soft peak. Fold in the mint mixture, add the chocolate, then transfer to a shallow freezable container. Cover with plastic wrap or waxed paper pressed directly on the surface of the ice cream, and place in the freezer for 6 hours. Scoop and serve with chocolate sauce.

Ice cream on a hot summer day sure hits the spot! Have you tried any no-churn ice cream recipes?

Linked to Inspire Me Monday, Full Plate Thursday.

Carrot and Orange Sorbet from The Ultimate Guide to Homemade Ice Cream (and a Giveaway!)

If you enjoy making your own ice cream, or would like to start, you’d probably love the recently-published book The Ultimate Guide to Homemade Ice Cream: Over 300 Gelatos, Sorbets, Cakes, & More. Written by master chef Jan Hedh, this hardcover book includes an amazing variety of recipes for ice cream, gelatos, sorbets, ice cream cakes, parfaits, and other delicious ice cream treats, along with great photos. I’m giving a copy of this book away, compliments of Skyhorse Publishing, so see the end of this post for details!

Chef Hedh is from Sweden, one of the top ice cream-consuming countries in the world, and some of the unique recipes he has developed include Basil Yogurt Ice Cream, Avocado Ice Cream, White Mocha Ice Cream, Pumpkin Sorbet, Blueberry Sorbet, Espresso Granite, and decadent desserts like Chocolate Meringue Cake with Vanilla Ice Cream and Meringue Pavlov with Passion Fruit Sorbet and Fresh Fruit.

The recipes have both European and U.S. measurements, which is handy for everyone. One of the ingredients used in many of the recipes is gelatin leaves, a common ingredient in European recipes. It’s the same substance as granulated gelatin, just in a different form. Four gelatin leaves are equivalent to a standard 1/4-ounce packet of granulated gelatin (or one teaspoon). So for the recipes that call for 2 gelatin leaves, you just need to substitute 1/2 teaspoon of granulated gelatin. I just thought that information would be handy to know, since I hadn’t heard of gelatin leaves before!

The recipe I’m sharing here, Carrot and Orange Sorbet, needs to be frozen in an ice cream maker after mixing the ingredients, like most of the recipes. I currently don’t have one, so I haven’t made this recipe myself yet. But I thought it sounded like a good and easy recipe that some of you might want to try out!

CARROT AND ORANGE SORBET from The Ultimate Guide to Homemade Ice Cream

  • 2 gelatin leaves (4 g) or 1/2 teaspoon of granulated gelatin
  • 125 g (3/5 cup) sugar
  • 75 g (1/3 cup) water
  • 60 g (1/5 cup) orange blossom honey
  • 250 g (1 cup) fresh carrot juice
  • 250 g (1 cup) fresh orange juice

Soak the gelatin leaves in cold water for at least 10 minutes (if you’re using granulated gelatin, you don’t need to do this).

Put sugar, water, and honey in a pot, and bring to a boil.

Remove from the heat, add the gelatin (if using gelatin leaves soaked in water, you’ll need to drain them), and stir until dissolved. Cool the sugar solution to 95˚F. Add carrot juice and orange juice and freeze the sorbet in an ice cream machine.

Now for the Giveaway! Here’s how you can enter to win The Ultimate Guide to Homemade Ice Cream:

GIVEAWAY IS NOW CLOSED-And the winner is…

Thanks to all of you who participated in the giveaway! There were a total of 21 entries, and the True Random Number Generator at Random.org chose Commentor #8, who is Carol! Congratulations, Carol, and I’ll be getting in touch with you to send the book to you!

Leave a comment on this blog post between now and Thursday, August 23, at midnight (CST)–the random drawing will be made from the comments on this post only! The winner will be chosen randomly via Random.org and announced the following day. Winner will be notified via email (if winner does not respond in 3 days, I’ll do another drawing).

First entry: Leave a comment on this post telling me your favorite ice cream flavor.

Bonus entry: If you are a new or existing follower or subscriber, you can leave one extra comment, telling me the way (or ways) you are following.

The giveaway is open to residents of the continental U.S. and Canada.

So what’s your favorite ice cream flavor?