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THE TASTE OF SUMMER: HOMEMADE ICE CREAM

by anne pyburn craig

May 27, 2019

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.

 

Ingredients:

 

  • 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

Instructions:

 

  • 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

 

Ingredients:

 

  • 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

 

Instructions:

 

  • 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

 

Ingredients:

  • 4 cups frozen chopped apricots
  • 1 cup coconut milk or your favorite milk
  • 2 tablespoons maple syrup

Instructions:

  • 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

 

Ingredients:

  • 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

Instructions:

  • 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.

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