On a hot summer day, there’s nothing better than fresh ice cream, and asking around will lead you to many a great Hudson Valley ice creamery. But why not try making your very own with your favorite fresh local fruit? It’s easier than you think!
VERY BERRY SEVEN-MINUTE ICE CREAM
This simple recipe needs no ice cream maker and makes 4 servings (you can always make another round!). The process is fun, involving kid-friendly activities like squishing and shaking. It’s a great science lesson, since you’re using salt to chill ice to below its normal freezing temperature. And in just a few minutes, you’ll be enjoying the delicious results.
- 1 cup heavy cream
- 1 cup half-and-half
- 1/2 cup sugar or honey
- 1 teaspoon vanilla extract
- 1/2 cup mashed or pureed fruit
- 2 gallon-sized plastic bags
- 2 cups ice cubes
- 1/2 cup large-crystal ice cream salt
- Mix cream, half-and-half, sugar, fruit, and vanilla extract in a gallon-sized, resealable plastic bag.
- Squish around to combine until sugar is fully dissolved.
- Place ice cubes and salt into second gallon-sized, resealable plastic bag.
- Place the bag with the ice cream mixture into the bag with the ice. Seal outer bag.
- Shake until mixture freezes, about 7 minutes.
- Top with fresh fruit and eat up.
berry ice cream machine method
- 2 cups fresh or frozen berries
- 1 cup sugar, honey, or maple syrup
- 2 cups heavy whipping cream
- 1 cup half-and-half
- 2 teaspoons vanilla extract
- Roughly chop berries to the desired size and add them to a large bowl.
- Stir in the sugar (or syrup or honey) until dissolved.
- Stir in remaining ingredients and pour mixture into the cylinder of an ice cream maker and follow the manufacturer’s directions.
- Churn for about 10 minutes and enjoy the taste of summer!
local apricot ice cream
- 4 cups frozen chopped apricots
- 1 cup coconut milk or your favorite milk
- 2 tablespoons maple syrup
- Combine apricots, milk, and maple syrup in the bowl of a food processor.
- Process until smooth.
- Taste the mixture and adjust sweetener to your taste, if needed.
- If you like a soft-serve texture, you can eat it right away!
- If you’re not planning on eating it now, transfer it to a metal
- loaf pan and place it in the freezer for two hours.
- Stir occasionally for a smoother ice cream.
- Let sit 10 minutes before serving.
vegan avocado ice cream
- 1 14-oz can full-fat coconut milk refrigerated overnight
- 2 ripe avocados halved, pitted, and peeled
- 1 ripe banana
- 3 tablespoons maple syrup
- 2 tablespoons lemon juice
- 4–5 large mint leaves
- Place the avocados, banana, maple syrup, lemon juice and mint leaves in a food processor.
- Scoop out the solid part of the coconut milk and add to processor. Save the liquid part to use for a smoothie, etc.
- Blend until smooth and creamy.
- Pour the mixture into the chilled loaf pan and use the back of a spoon to distribute evenly.
- Place in the freezer for at least 4 hours or overnight.
- Let soften for 10 minutes at room temperature before serving.