Besides tasting better than store-bought (with few exceptions), homemade ice cream is one of the most fun and rewarding kitchen projects you can take on. That’s because, once you get a machine and develop a practiced hand at the basics, you can churn up any flavor combination you can think of. Traditional varieties, like chocolate, strawberry, or rocky road, are a given, but that’s just the beginning. Transform a campfire classic treat into pie form by topping a graham cracker crust with chocolate pudding pie filling. You can add unflavored protein too… mix it in milk like you would a shake so it’s dissolved or you’ll get clumps. Stir in the onion, thyme, bay leaf, cinnamon stick, orange peel, and remaining 1 teaspoon of salt and cook for 1 to 2 minutes, until fragrant.
From the blog Bitter Sweet , try caramel-cinnamon vegan ice cream, with a coconut milk and soy creamer base that goes right in your ice-cream maker. If you do not own one, however, try Alyn Williams’ low fat Frozen yogurt recipe – just as creamy as ice cream but nowhere near as naughty, and it can easily be made by hand.
Join over 250,000 cultured kitchen keepers to get weekly tips & recipes sent right to your inbox. Speaking of which, if you don’t have an ice cream maker, there are plenty of hacks” online that work fairly well. Such is the case with any recipe made with just milk, cream or yoghurt + sugar/honey.
If you’re in one of our shops , please taste the recently re-launched brioscaí ice cream and let me know what you think! Put the lid on, then freeze for a minimum of 2 hours, or until the ice cream is firm enough to serve. The cream can be infused with a flavouring, such as vanilla or cinnamon, or mixed with a fruit purée before it’s churned and frozen.
With its high fat, protein, and sugar content, peanut butter is a natural choice for making ice cream that’s especially smooth and creamy. Bring the beans to a boil in a large pot of water and cook over medium heat for 1½ to 2 hours until they tender but still firm.