My unbirthday

My unbirthday is coming up, May 12th.

This year, I’ll make myself some cake and some ice cream. I’ll try to post pictures, but don’t expect anything too spectacular. I’ve never made ice cream before.

I’m very excited to try.

A lot of ice cream recipes feature using egg yolks, and I’m not even going to mess with that. Professional factories have the facilities to pasteurize their eggs and to ensure that they are for sure able to heat their ice cream base to the temperature that’s safest.

This is not the time to be risking health and safety for some ice cream. I’m just not going to go there.

So I looked around for no-cooking, egg-free ice cream recipes:

VANILLA ICE CREAM

1 C whole milk
1/3 C granulated sugar
1 C heavy cream
2 tsp pure vanilla extract

Whisk together milk and sugar until sugar dissolves. Then gently stir in the heavy cream and vanilla extract. And boom.

Cool the base for a couple hours, then run it through your ice cream machine.

CHOCOLATE ICE CREAM

1-1/2 C whole milk
1/2 C unsweetened cocoa powder
1 C granulated sugar
2 C heavy cream
1 tsp vanilla extract

Whisk together the milk, cocoa powder, and sugar. Whisk until the sugar and cocoa are dissolved.

In a large bowl, beat the heavy cream until it forms stiff peaks. Then stir the vanilla into the cocoa mixture and fold the whipped cream into the cocoa mixture.

Refrigerate your base at least 30 minutes, then run it through an ice cream machine.

STRAWBERRY ICE CREAM

3 C (16 oz) strawberries (no stems, sliced or diced)
4 Tbsp lemon juice
1-1/2 C granulated sugar, divided (1/2 cup + 1 cup)
1-1/2 C whole milk
2-3/4 C heavy cream
2 tsp vanilla extract

In a bowl, combine the strawberries, lemon juice, and 1/2 cup of sugar. Gently stir together. Cover and let stand at room temperature for 2 hours to let the strawberries release their juices. Then strain the berries, retaining the juice.

Divide the berries in half, and put one half covered in the fridge. Mash and puree the other half. Set aside the bowl.

In a medium sized bowl, stir the 1 cup of sugar into the milk until the sugar dissolves. Then stir in the heavy cream, the reserved strawberry juice, the mashed strawberries, and the vanilla extract. (You can add a few drops of red food coloring at this point, if you want a redder ice cream.) Refrigerate your base for at least 30 minutes.

Churn the ice cream in the ice cream maker. And add the reserved strawberries 5 minutes before the ice cream is done churning. Then freeze the ice cream for at least 2 hours so it’s firm for scooping.

You can make it with fresh strawberries, or with frozen strawberries that have been thawed.

For all three recipes, you don’t have to use whole milk, but it won’t be as fluffy an ice cream.

If you had to, you could use half-and-half for the vanilla and strawberry ice cream.

I know that some people buy heavy cream and half-and-half and like cream cheese and butter, and they freeze them to use for baking and other recipes. So they might have those and not milk.

Anyways, I’ve got three ice cream recipes to try and I’ll let you know if any of them are terrible. Otherwise, as far as I know these are good recipes.

And I just got 3 quart-sized reusable ice cream tubs, so I have enough storage for all three flavors.

I also got some mini-semisweet chocolate chips. I’ve got some recipes for chocolate sauce, caramel sauce, raspberry sauce, blueberry sauce, and maple glaze, which I think might be delicious on ice cream.

I’m actually really excited to make some ice cream.

~Harper Kingsley

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