Ice cream season is upon us

The Monroe News
·4 min read
Stock Photo
Stock Photo

When the weather gets hot, I can't help but start thinking about ice cream.

But it's not just about stopping at your favorite local place to grab a vanilla and chocolate swirl; you can make all kinds of unique ice cream flavors right from the comfort of your own home.

Corser
Corser

In 2022, ice cream presentation and flavors have truly exploded. I would

like to look at creating homemade ice cream flavors, and how the home

cook can make this yummy delight which is easy, no churn, and will be

enjoyed by the whole family. I am featuring one ice cream pie and other

dish flavors adding toppings. Remember, the sky’s the limit in creating new

and easy homemade flavored ice creams.

Creating ice cream flavors at home makes the dessert portion of the

summer easy. There are numerous possibilities in flavors and presentations to impress your guests.

Have fun, keep it simple, and enjoy the summer sunshine with loved ones.

Can you even call it summer without even a lick of ice cream?

With this, I could not agree more!

Jacqueline Iannazzo-Corser is a contributing writer to The Monroe News, writing about food and recipes. She is a chef, co-owner of Public House, Culinary Specialist at the Opportunity Center at the Arthur Lesow Community Center, and an adjunct professor of culinary arts at Monroe County Community College. She can be reached at jcorser@monroeccc.edu.

Easy Made and Homemade Ice Cream

Servings: 10

Ingredients:

  • 2 cups heavy whipping cream

  • 14 ounces sweetened condensed milk

  • 1 teaspoon vanilla extract

Instructions:

  • In a bowl, using a mixer whip the cream until stiff peaks occur.

  • The cream will be done when you pull the beaters out and the cream stands in peaks.

  • In an additional bowl whisk the vanilla into the sweetened condensed milk.

  • Fold in the whipped cream with a spatula and incorporate the two mixtures together so it stays light and aerated.

  • Place the mixture to an insulated tub or paper containers and freeze for 4-6 hours.

Note: If you desire, add different types of chips from the baking isle of your

favorite local grocery. Nuts are also a fine choice.

Easy Fruit Ice Cream - No Churn

5 to 6 Servings

Ingredients:

  • 4 cups of fruit of your choice

  • 1 cup sugar

  • 1 cup heavy whipping cream

Directions:

  • Combine fruit and sugar in a food processor and process until smooth. A blender is also permissible.

  • Reserve 1 cup of the Puree place in the Refrigerate.

  • In a bowl whip heavy whipping cream until soft you should see medium peaks form.

  • Gently fold into the puree until combined.

  • Place in a freezer safe container and freeze until firm (about 2-4 hours).

  • When servings use the reserve puree with additional berries to pour over the top of your ice cream.

  • Complete with whipped cream.

Note: Use any assorted fruit, but be careful with those with heavy water

content.

Lemon No Churn Ice Cream

Serves 10 to 12

Ingredients:

  • 2 cups heavy cream cold

  • 10 ounces sweetened condensed milk

  • 1 tablespoon lemon extract 2 tbsp. lemon zest

  • ½ cup lemon juice

Directions:

  • Beat heavy cream until peaks form.

  • Blend in sweetened condensed milk, lemon juice, and lemon extract.

  • Pour into a loaf pan or any freezer safe dish and freeze until solid, about 4 to 6 hours or overnight.

Note: I like to garnish this with a mint leaf.

Peanut Butter Ice Cream

Serves: 6 to 8

Ingredients:

  • 1 (14 ounce) can sweetened condensed milk (chill one hour to two hours in advance).

  • 1 1/2 cups creamy peanut butter, divided

  • 2 cups heavy cream chill one hour in advance

  • 1/2 teaspoon vanilla extract

  • 1 cup mini peanut butter cups, chopped small

Directions:

  • In a large bowl, combine the condensed milk and 1 cup of the peanut butter until smooth.

  • Place the remaining 1/2 cup peanut butter in a heatproof bowl and microwave in 30-second intervals stirring each time until smooth.

  • Set aside to cool slightly.

  • Using a mix with the whisk attachment beat the cream and vanilla on high speed until stiff peaks form.

  • Fold the whipped cream into the peanut butter mixture until combined. Then fold in the peanut butter cups.

  • Layer the ice cream in a freezer-safe container.

  • Drizzle the melted peanut butter throughout the mixture.

  • Using a knife, swirl the mixture.

  • Cover with plastic wrap and freeze for 5-8 hours, or until firm.

Note: Don’t forgot to add our old friend the “sprinkle” or also called

“Jimmies” and your favorite whipped topping to the presentation.

This article originally appeared on The Monroe News: Ice cream season is upon us