Homemade Ice Cream Recipes

Grandma's Favorite Homemade Ice Cream Recipes Are Now Yours

Praline Ice Cream Recipe

Directions for making Praline: Dissolve 1/2 cup sugar in 1/3 cup warm water. Add 3/4 cup shelled almonds or hazelnuts that have not been peeled, and boil for about ten minutes until golden brown. Pour onto a cold, oiled surface and leave until set. Then place in a clean cloth and hit with a rolling pin until the praline has broken into small pieces.

Make either a Caramel or Vanilla ice cream (recipes found elsewhere on this website) and fold into it when well chilled, the praline; freeze again, and when hard let it stand 1 hour to ripen.

Violet Ice Cream Recipe

1 quart cream, 1/3 cup Yvette Cordial, 3/4 cup sugar, 1 small bunch violets, few grains salt, violet food colouring. Mix first four ingredients. Remove stems from violets, and pound violets in a mortar until well macerated, then strain through cheese-cloth. Add extract to first mixture; colour, freeze, and mold.

Serve garnished with fresh or candied violets; the light purple cultivated violets should be used and the result will be most gratifying.

WARNING: Make sure the violets are 100% organically grown without the use of pesticides or chemical fertilizers.

Homemade Coffee Ice Cream Recipe

Put one-quarter of a pound of fresh-roasted and ground coffee in a quart of boiling cream, and three-quarters of a pound of sugar, and let this boil in a closely covered farina kettle [double boiler]. Set it away to cool, keeping it closely covered all the time. Stir the yolks of twelve eggs light, and add to the coffee cream, again letting it come to boil. Then remove from the fire and strain it through a hair sieve and stir until cold. Freeze.

Frozen Eggnog Ice Cream Recipe

Take one quart of rich cream, and put it to boil in a farina kettle (double boiler). Beat up the yolks of eight eggs, with one pound of pulverized sugar, flavour with grated nutmeg and half a pint of best brandy. Stir the beaten yolks and sugar into the boiling cream; stir constantly for one minute; remove from the fire and stir until cold. Lastly, whip in the stiff-beaten whites of four eggs. Freeze.

Clove Ice Cream Recipe

Pound coarsely two ounces of the best cloves in a mortar; add to it four ounces of white sugar; boil two quarts of milk and throw in the cloves and sugar mixed, let it simmer for ten minutes tightly covered; then add one quart of cream, with half a pound of white sugar, let these only scald; then press all through a hair sieve, and freeze it; a nice after dinner ice.

Cinnamon Ice Cream Recipe

Prepared in the same manner as the clove. Be careful to select the best stick cinnamon and only break it; not pounded as the cloves.

Make a custard with the yolks of four eggs, one pint of milk, and one and one-half cups of sugar. While this is cooling, chop up one pound of crystallized fruits covered with one-half cup sugar, one wineglass of sherry, juice of one lemon. When custard is cold, add one quart cream and partly freeze, then add fruit.

Sweeten one quart of cream or rich milk with half a pound of sugar and flavour to taste; put it over the fire in a farina kettle; as soon as it begins to boil, stir into it a tablespoonful of cornstarch or rice flour, which has been previously mixed smooth with a little milk; after it has boiled a few minutes, stir in very gradually six eggs, which have been beaten until thick, and take it off the fire; when quite cold, freeze it as ice cream.