The fact that there is something called National Ice Cream Month says a lot. In our home, it seems to be national ice cream month every month, all year round. You see, we LOVE ice cream over here. Or now I’m actually lying because I don’t. The rest of the family does. But if I have some ice cream, I do have some favorites that I would love to share with you. And yes, they are homemade. And they are just perfect. Hope you enjoy them!
Ice Cream Cake With Almond Crust and Daim Chocolate
This brings back so many memories from my childhood. Because this is the ice cream cake my mom always used to make. The combination of the almond crust, the sweet and delicious homemade vanilla ice cream, and the crushed Daim chocolate is just perfect. Unfortunately, I don’t have my Mom’s recipe, but I found the same cake on Passionforbaking.com.
This is one of the best ice creams I can have. It’s just perfect! Not too sweet, not too sour, and a silky smooth texture. I just love it! I am not going to lie to you, because I have never made this myself. But my husband has made it for me several times. And the recipe is from the book The Perfect Scoop.
4 cups of raspberries, fresh or frozen
2 cups whole milk
1 cup sugar
1 1/2 teaspoon freshly squeezed lemon juice
Put the raspberries, milk, and sugar in a blender, and blend until smooth. Then you have to strain the mixture to remove all of the seeds before you stir in the lemon juice. Now it’s ready to become ice cream. I recommend using an ice cream maker. But if you don’t have one I think you could just freeze it in a container. This is perfect to combine with vanilla ice cream!
Vanilla Ice Cream
You can never go wrong with a classic like this one. I love the richness of this vanilla ice cream. And it pairs perfectly with the raspberry sherbet.
1 cup of whole milk
3/4 cup sugar
2 cups heavy cream
Pinch of salt
1 vanilla bean, split in half lengthwise
6 large egg yolks
1/4 teaspoon vanilla extract
Start with warming up milk, sugar, 1 cup of cream, and salt. Scrape the seeds from the vanilla bean, and put both the seeds and the bean into the mixture. Remove it from the heat, cover it up, and let it steep at room temperature for 30 minutes. Then pour the rest of the cream into a large bowl, and set a mesh strainer on top.
Whisk together the egg yolks before you slowly pour the warm mixture into it while constantly whisking. Put it back on the heat, and warm it up until it thickens. Make sure to constantly stir while it thickens. Next, you pour the custard through the strainer and mix it with the rest of your cream. Then you take the vanilla mix and blend it together with your egg mix. Stir it over an ice bath until it cools down before putting it into the refrigerator. When it is all cooled down you remove the vanilla bean, and then you pour it into your ice cream maker. Again, if you don’t have one I think you could just freeze it in a container.
For more ice creamy goodness, check out this 3 Ingredient Strawberry Ice Cream recipe!