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The Theme Is … Ice Cream!

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Tasty Kitchen Blog: The Theme is Ice Cream!

 
It’s been a while since our first ice cream theme post, so we figured it was time for part deux. After all, July is National Ice Cream month, so I can justify a second ice cream post. Believe me, even if it weren’t July, I’d find a reason. I’m the person who intentionally allows fruit to ever-so-slightly over-ripen just so I can say, “Oh, will you look at that. This poor mango might be too soft to cut up and enjoy. Let me just make some mango ice cream so it won’t go to waste.”

I’m sneaky like that.

Ice cream is the perfect summer treat, and with the current heatwave hitting many areas of the country, I almost can’t decide whether to binge on it or bathe in it. Seriously, man. It’s hot outside. Let’s just all stay in and make ice cream.

(See how I snuck that in again? I’m telling you. Ping me if you need me to craft custom excuses to make copious amounts of ice cream in your home.)

Today, we’ll do a rundown of two main types of ice cream. First we’ll show you some egg-free ice cream recipes. Some purists will insist this is technically what ice cream should be, hence the name ice cream. Ice cream made without eggs is usually easier and quicker, and is sometimes referred to as Philadelphia, New York, or American-style ice cream. Though this style of ice cream doesn’t require any cooking, Alton Brown says that bringing the milk or cream up to about 170ºF then letting it cool before churning greatly improves the texture of the finished product.

(Note: I goofed and mistakenly included the Orange Julius ice cream here. It belongs to the custard-based lineup. Oops!)

 
Tasty Kitchen Blog: The Theme is Ice Cream! (Egg-Free)

Homemade Chunky Monkey Ice Cream from whatsgabycooking Pineapple Coconut Ice Cream from asweetpeachef Orange Julius Ice Cream from clabbergirl Dulce De Leche Ice Cream with Toasted Pecans from Mommy's Kitchen Blackberry Ice Cream from missinthekitchen Nutty Buddy Ice Cream from oneordinaryday

 
 

You can get incredibly creative with these, too. And by golly, you have. You kill me with all your incredible concoctions, creating all these frozen versions of our favorite desserts. Banana bread ice cream? Strawberry cheesecake ice cream? Pecan pie ice cream? My goodness. Will one of you adopt me please?

 
Tasty Kitchen Blog: The Theme is Ice Cream! (Egg-Free, Baked Goods)

Banana Bread Ice Cream from guiltykitchen Blueberry Pie Ice Cream from missamy Brownie Batter Ice Cream from Lauren's Latest Strawberry Cheesecake Ice Cream from daydreamerdesserts Blueberry Cheesecake Ice Cream from whisktogether Chocolate Chip Cookies ‘n Cream Ice Cream from sweettooth Pecan Pie Ice Cream from daxphillips

 
 

Now we’ll lay some custard-based ice creams on you. Custard-based ice cream is basically the same, but with a higher concentration of egg yolks. It is sometimes referred to as frozen custard or French ice cream. Since eggs are a natural emulsifier, these tend to be richer and smoother than egg-free versions. The egg yolks also give them a pale yellow tinge, which is apparent when you compare a scoop of the ubiquitous bright white vanilla ice cream and a scoop of French vanilla ice cream.

 
Tasty Kitchen Blog: The Theme is Ice Cream! (Custard-Based)

Amaretto Ice Cream With Liqueur Poached Pecans and Hazelnut Swirl from Mary Helen Coffee Ice Cream with Chocolate Covered Espresso Beans from Heather Christo Nutella Swirl Ice Cream from Megan Betz Mint Chip Ice Cream from whiteonricecouple Gingerbread Ice Cream from daydreamerdesserts Whiskey and Spiced Walnut Ice Cream from aspicyperspective

 
 

Here are some custard-based ice creams paired nicely with fruit. Maybe it’s just that fruit really goes well with ice cream, or maybe, particularly with the richer custard-based versions, the fruit provides a nice balance of flavor. Whatever the reason, what I’m sure of is that I just want more of it.

 
Tasty Kitchen Blog: The Theme is Ice Cream! (Custard-Based with Fruit)

Cashiers Farmer’s Market Homemade Vanilla Ice Cream with a Fresh Blackberry Sauce from bunkycooks Lemon Basil Ice Cream from georgiapellegrini Pineapple Cinnamon Ice Cream from sprinkledwithflour Key Lime & Vanilla Bean Buttermilk Ice Cream from guiltykitchen Berry Basil Ice Cream from frommysweetheart Absinthe and Raisin Ice-Cream from apigpigscorner White Peach Ice Cream from daydreamerdesserts Blackberry Ice Cream from Caleigh's Kitchen

 
 

If you’re lactose-intolerant, have dairy allergies or simply want to avoid dairy, fret not. Though not technically ice cream, here are a few of ice cream’s cousins you can enjoy without feeling like you’re missing out. Some use coconut milk instead, and some are just straight-up sorbets. Sorbets, according to the FDA, are water ices and contain no milk or eggs. But if you need to stay away from eggs completely, be sure to read the label or recipe carefully. Some sorbets can contain egg whites.

 
Tasty Kitchen Blog: The Theme is Ice Cream! (Dairy-Free)

Grapefruit Sorbet from missamy Coconut Chocolate Chip Ice Cream from elanaspantry Green Apple and Sparkling Cider Sorbet from pigpigscorner Vegan Chocolate Sorbet from elanaspantry Mexican Chocolate Ice Cream from elanaspantry Strawberry Basil Sorbet from twopeasandtheirpod Easy Mango Basil Sorbet from sinfullyspicy

 
 

And there you go! That was a tour of my freezer rundown of just a few of the ice cream recipes here in Tasty Kitchen, and we hope you find a few new favorites. I didn’t even show you any gelatos and sherbets yet. Oh well. Guess we’ll have to do that in a separate post.

So make some ice cream this week, and unleash your inner Ben & Jerry! Then come back here and share your creations. I’ll be anxiously waiting here. In the shade. Fanning the heat away with one hand while the other hand holds an ice cream cone.

 

31 Comments

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Paul on 8.14.2011

That’s what I’m talking about! Although I prefer my ice cream smothered in sprinkles.

VADEPAN on 7.25.2011

Everything looks delicious!!!!I love ice-cream!!!!!

Adrianaofaz on 7.24.2011

I don’t know what the etiquette is on posting recipes you get from other sites, so I haven’t officially submitted it yet on here. But I found this recipe online for the kids to make ‘homemade ice cream in a bag’. It was such a fun summer thing to do and it was soo easy and soooo yummy. It was on Family Fun.
Combine a cup of half and half, 2 T sugar, and 1 t vanilla in a qt size ziplock. double bag a gallon size ziplock, fill halfway with ice and 1/4 cup rock salt (or table salt worked fine). Place the small bag in the big bag and shake away for a good 4-5 minutes. We wore mittens because our hands froze. Then you just open the bag, top with your fav toppings (we used minichips and berries), and enjoy. Easy-shmeezy!

Callie Adams on 7.24.2011

I totally tried the lemon basil ice cream and it was AWESOME!

glenda on 7.24.2011

Our guests just left … four of us finished off a 5 quart electric churn of peach ice cream – fresh peaches, sour cream, condensed milk, whole milk and heavy cream. Do the math – we each had over a quart of ice cream. It was to die for!!!

Urban Wife on 7.24.2011

My problem isn’t lack of ice cream recipes….I desperately need an ice cream maker! :)

Amy B. in Portland on 7.24.2011

Here’s a dairy-free question….I don’t care for coconut. Has anyone out there made ice cream using almond milk? Thank you!

Teresa C. on 7.23.2011

Thank you for the Strawberry Cheesecake Ice Cream recipe!! I’ve been up to my ears in strawberries this week and have resorted to freezing them for future use. I can’t wait to try the graham cracker add-in with chocolate! Yum!

maryjanuary on 7.22.2011

Oh, I just love making ice cream- if only it wasn’t for the totally artery-clogging ingredients of cream and….more cream!! My kids gave me an ice cream maker to replace the one that I BURNED OUT- then they sort of complain when the peaches are in and I declare ICE CREAM for dessert!! Or- the Coconut is in or the Coffee is in- or the Chocolate Chips are in..you get my drift!! Hey- life is short- eat dessert- which should always be ice cream- FIRST!!

Sam on 7.22.2011

Yum, Ice cream!
Mango ice cream is probably my favorite, nothing beats the taste of mango in ice cream.

Olithée on 7.22.2011

Im deffo into ice cream these days, this is what am planning to do for my 2mrw dinner.
Peanut&cookies, Confiture de lait, Sweet blueberry… Yummy

Kate on 7.21.2011

I just made Red Dragonfruit Ice-Cream (recipe from my friend Maya – linked from my blog). I’m currently living in Brunei so it’s easy to get hold of at this time of year. It’s made with a mascarpone and coconut milk base so is super-simple, it tastes gorgeous, but most excitingly is the most wonderful colour!

http://itsthenorm.blogspot.com/2011/07/red-dragonfruit-ice-cream.html

Tammy @ Skinny Mom's Kitchen on 7.21.2011

OMIGOODNESS!!! I absolutely love the idea of making my own ice cream. Everything in moderation right? I just said to hubs the other day that I want an ice cream maker. My birthday is next month….hmmmm

Mrs C on 7.21.2011

Oh my goodness! I am in ice cream heaven right now! My ice cream maker is about to get a MAJOR workout!!! Such great recipes and picks…where to start!?! My favorite one I’ve made is a Nutella-butterfinger gelato or homemade lemon sorbet!

http://www.MrsCapretta.com

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The Church Cook (Kay Heritage) on 7.21.2011

Getting ice cream headache just looking at these BEAUTIFUL photos! Thank you for a wonderful post, Erica!

Funny Farm on 7.21.2011

This summer I purchased an old hand-crank ice cream maker off of Ebay (circa early ’60s), because I was determined to make “real” ice cream. Each time I turn the rusty crank, I think, I’ll never make it. I just want to quit! But it makes fabulous ice cream and takes about 12 minutes of cranking. So far we’ve made vanilla, strawberry, raspberry and peach. But reading these, I’m inclined to branch out a bit.

Jessie P on 7.21.2011

Yum! I notice, though, one category is missing. I’d love to see some frozen yogurt options for those of us looking for something creamy, yet healthy.

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nuisance on 7.21.2011

I made the Brownie Batter Ice Cream by “lauren’s latest” on TK site, I had a chocolate, chocolate chip muffin from Atlanta Bread Company, I diced up and put in the freezer, and when the ice cream was almost done, added the muffin bits! It was awesome, with or without the muffin bits! I recommend it highly!

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warmvanillasugar on 7.21.2011

All of these look too good to be true! Awesome recipes.

Larita on 7.21.2011

It’s not even hot here (I know, I KNOW, all you people who are DYING of heat stroke in the rest of North America. But hey, we’ve had almost 4 straight weeks of rain, so really?), but I really just want someone to bring me a lot of ice cream now.

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Megan {Country Cleaver} on 7.21.2011

I just love my new ice cream maker, many of these will be on my list now!! My first attempt with my creme fraiche ice cream with mixed berries was an amazing success in my book!

Mrs B on 7.21.2011

Just made a batch of Butter Tart ice cream yesterday with the grandkids. Made a French vanilla base. Froze some homemade butter tarts and chopped them up, and some pecans and added at the end. Tastes just like the one from the grocery store but with better ingredients

Leigh on 7.21.2011

THANK YOU for posting this round up of egg-free recipes! We have a severe egg allergy in the house, and I was getting so frustrated with finding a fabulous-looking ice cream recipe and then seeing all the eggs it called for. I’m making some of these today!!!

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Megan {Country Cleaver} on 7.21.2011

I am in love with my new ice cream maker – I just posted my Creme Fraiche with Mixed Berries ice cream up a few days ago. It’s already gone in my house, so I figure it’s a winner! But really, what ice cream isnt’!?! YUM!!!

Miss @ Miss in the Kitchen on 7.21.2011

What a wonderful collection of ice cream. I’m with you, I could eat vats of ice cream in this hot weather! Thanks for including my Blackberry Ice Cream!

Allyn on 7.21.2011

LOVE the dairy free recipes! My fiance is allergic to dairy, so I started cutting it out of my cooking, only to find that my body didn’t process it well either. I lost like 8 lbs in three weeks. Who knew?!
Coconut milk is my savior. Seriously. I can use it in everything, and it makes killer ice cream. It also works perfectly in Ree’s whiskey maple cream sauce. The important things.

Julie on 7.21.2011

I never cared for homemade ice-cream before, but I’ve had Jeni Britton Bauer’s book for a couple of weeks, and now I can’t stop making it. Her flavor combinations are awesome and the texture comes out so creamy. I highly recommend it!

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Jess on 7.21.2011

Everything looks so good! On a weekend as hot as they’re saying this one will be, I won’t be surprised if everyone turns to their ice cream makers.

As an aside, the Orange Julius ice cream was put under the “egg-free” category here, but it contains 7 whole eggs!

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    Erika (TK) on 7.21.2011

    Ack! Thanks for catching that, Jess! I must have been in an ice-cream-induced stupor with all the recipe photos. Yes, it should have been in the custard-based side.

Michelle on 7.21.2011

What a great round up! I am craving a couple scoops fr breakfast to beat the heat here in the desert. I make a single ingredient banana cream and totally eat it for breakfasts, if I feel indulgent I add a tablespoon or two of coco powder – delish! http://ladystiles.blogspot.com/2011/05/banana-ice-cream.html

kaceyt @ om&nom on 7.21.2011

must. make. ice cream. the only problem is in picking which recipe to try first! thanks for such a lovely list of recipes!