Healthy Ice Cream Recipe

The history of ice cream started at 400 B.C. when people in Persia started to serve snow with grape syrup in a bowl. It was usually served when the weather was hot. They get the snow from the mountains near Tehran and preserve it 60 meters beneath the ground. The cooling chamber was called "yakhcal".

 Later on, the Persian invented a special chilled food made of rose water and vermicelli (it is a kind of pasta that is smaller than spaghetti) which was served in summer. They mixed ice with saffron (a kind of spice), fruits, and other flavoring ingredients.

 The Arabian was the first to use milk as the main ingredient of ice cream. Ice cream was then sweeter due to the use of sugar instead of fruit juices. In early 10th century, ice cream was increasingly popular to all countries in Arabian Peninsula like Baghdad, Damascus, and Cairo. Other than milk, their version of ice cream often used yogurt, rose water, dried fruits, and nuts.

 Flavored ice originated in France in 1674. On the other hand, the first ice cream recipe appeared in early 18th century in England and America, which was published in a book titled 'Mrs. Mary Eales's Recipe' in London in 1718. More creations of ice cream were invented later one, like the following we are going to make.

 For 10 servings

 Ingredients:

 - 300 ml of skim milk

 - 200 grams of banana

 - 40 grams of brown sugar

 - Half a tablespoon of cornstarch

 - 40 grams of whey protein powder

 How to make it: 

 1. Mix the milk, brown sugar, and cornstarch in a saucepan. Bring them to a boil with medium heat.

 2. When it is a little colder (warm enough), put in the banana and mix them well.

 3. Wait until it is cold enough or close to room temperature, pour the whey protein powder into it. Whisk it. 

4. Put it into the refrigerator and freeze it for one night (at least for 8 hours).

 5. Get it out from the refrigerator, turn the mixer to high speed and whisk it for a while.

 6. Refrigerate it again for another one hour.

 7. Get it out from the refrigerator, whisk it with mixer again.

 8. Ready to serve.


 Nutrition facts per serving 

 - Energy: 52 calories

 - Fat: 0.5 gram

 - Carbohydrate: 7.3 gram

 - Fiber: 0.5 gram

 - Protein: 4.4 gram

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Chocolate Ice Cream Recipe - Homemade Chocolate Ice Cream Recipe

Chocolate lovers - this is some of the best home made chocolate ice cream you'll ever taste. You'll be proud that you made it all by yourself.

 3/4 cup sugar

 1 cup milk

 1/4 teaspoon salt

 2 tablespoons unsweetened cocoa powder

 3 egg yolks, beaten lightly

 2 oz. semisweet chocolate, chopped

 2 cups heavy cream

 1 teaspoon vanilla extract


 Directions 

 In a saucepan, combine the sugar, milk, salt and cocoa powder. Cook over medium heat, stirring constantly. Bring mixture to a simmer.

 Place the egg yolks into a small bowl. Gradually stir in 1/2 cup of the hot chocolate mixture. Pour egg and chocolate mixture into the saucepan. Heat until thick but don't bring to a boil.

 Remove pan from heat and stir in the chopped chocolate. Keep stirring until all of the chocolate is melted. Pour chocolate mixture into a chilled bowl and refrigerate for two hours, until ice cream is very cold, stir occasionally.

 After the chocolate mixture has cooled completely, stir in the cream and vanilla extract. Pour into an ice cream canister or maker and follow manufacturers instructions.

 => Home Made Ice Cream Recipe: Easy Strawberry Ice Cream Recipe

 You won't believe how delicious this frozen strawberry tastes! If you love strawberry ice cream, you owe it to yourself to make this marvelous treat.

 24 oz. frozen sweetened strawberries, cut up into large chunks

 1/2 cup sugar

 1 tablespoon sugar

 1 1/2 cups heavy cream

 Directions 

 Place the frozen strawberries into a blender. In a bowl, whisk the sugar into the cream. With blender on mediuim speed, slowly add the cream through the open lid. Blend until mixture is nice and smooth and berries are broken up into small pieces.

 Pour strawberry mixture into a shallow pan and freeze for 2 hours, until ice cream is firm.

 => Home Made Ice Cream Recipe: Peanut Butter Ice Cream Recipe

 This free ice cream recipe is so good, you'll be tempted to offer your very own brand of homemade gourmet ice cream. Pour a little chocolate syrup on top and mmm . . . a must for peanut butter lovers.

 4 cups half and half cream

 3 cups nonfat dry milk

 3 cups milk

 1 1/2 cups sugar

 1 1/2 cups peanut butter

 4 teaspoons vanilla extract

 Directions

 In a saucepan, combine the half and half cream, dry milk, and regular milk and cook over low heat. Heat thoroughly, stirring constantly, until dry milk is dissolved. Remove pan from heat.

 Stir in the vanilla. Let mixture cool. Refrigerate until chilled.

 Pour mixture into a blender and blend until smooth. Pour into an ice cream maker and follow manufactuere's instructions.

 => Home Made Ice Cream Recipe: Banana Ice Cream Recipe

 This is a very creamy banana ice cream, you'll enjoy it.

 1 quart half and half cream

 1 can condensed milk

 1 tablespoon vanilla

 4 bananas, mashed milk

 Directions

 In a bowl, combine the half and half cream, condensed milk and vanilla. Stir until mixure is smooth. Add in the bananas and the milk; mix completely. Pour into an ice cream maker and follow manufactuere's instructions.

 Easy to make – fun to drink

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Homemade Chocolate Orange Ice Cream Recipe With Optional Orange Liqueur

When I was a child we lived in Yorkshire, in the countryside between Leeds and York. Saturdays were shopping days and so my parents used to put my sister and me in the back of the car and drive in to the nearest town York to do the weekly shop.

 For a child it was pretty boring, I used to hate Saturday mornings. This was well before the days of children's in car entertainment and so me and my sister used to have to amuse ourselves by playing games. I Spy was a favourite, as was a bizarre game we had of trying to spot car registrations alphabetically. Anyhow long before York the games used to turn from fun amusement in to some sort of childish argument and so the journey through the outskirts of York was invariably done in silence with me in one corner of the back seat and my sister in the other.

 Because there was nothing for me to do I used to spend the last part of the journey looking out of the car window. Every week we used to pass the Terry's Chocolate Factory, a big red bricked building with a clock tower. It was a very imposing building and I used to fantasize that it was like the chocolate factory in Roald Dahl's book and I was being given a tour through all the different chocolate rooms ending of course in a room containing nothing but chocolate oranges on trees. I also used to fantasize that my sister was pushed in to a big chocolate machine by the Oompah Loompahs but when I turned 40 I stopped fantasizing about that.

Unfortunately the Terry's Chocolate Factory has now gone, moved I think to some giant production factory somewhere. I'm not sure what has happened to the old factory as I haven't been to York in years but I hope the facade has stayed the same, even if it has probably been turned in to executive flats.

 Below is my homemade recipe for what I call Boozy Chocolate Orange Ice Cream. I have to confess there is no chocolate orange in it but it reminds me of chocolate orange, albeit a very potent one. I love eating this at Christmas as it always reminds me of Christmas morning in the days when I used to wake excited at the prospect of what was in my Christmas stocking. Now I wake up on Christmas morning worrying about what time I need to put the turkey in the oven and if I have got enough bread to see us through the holiday. A few scoops of this ice cream takes your cares away.

 I hope you enjoy it

 Recipe for Boozy Chocolate Orange Ice Cream 


 450ml Double Cream / 2 Cups Heavy Cream

 150ml Full Fat Milk / 1/2 Cup Milk

 1 Vanilla Pod

 4 Large Egg Yolks

 100g / 1/2 Cup Fine Brown Sugar

 150g / 5 oz Dark Chocolate (good quality with a minimum of 70% Cocoa) 

1 tablespoon Cocoa Powder

 30ml / 2 tablespoons Orange Liqueur

 1 tablespoon Orange Juice

 Scrape the seeds from the vanilla pod in to the milk and cream, add half the sugar and heat until the liquid almost reaches boiling point, DO NOT LET IT BOIL. Take off the heat and let it cool.

 Mix the remaining sugar in to the egg yolks until all the sugar crystals have dissolved. Reheat the milk and cream, add the egg yolks and sugar and heat gently over a low heat for about ten minutes until the liquid has thickened and easily coats the back of a spoon.

 Break the chocolate in to chunks in a bowl, add the cocoa powder and place the bowl over a saucepan of boiling water until the chocolate has completely melted. Add the orange liqueur and orange juice to the melted chocolate and stir.

 Add the melted chocolate to the cream and pour in to your Ice Cream Maker, churning as per the manufacturer's instructions. Place the ice cream in the freezer and eat within 1 week.

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Delicious Ice Cream Recipes

Ice cream recipes can be quick and easy or fit for the gourmet chef to cook. We will start with easy and work our way up.

A Bag of Ice Cream

A perfect for a summer snack for children or adults.

Ingredients and equipment:


1 Gallon size plastic bag with zipper closing
1 Pint storage bag
ice cubes
1/2 Cup rock salt
1 Tbsp. Sugar
1/2 cup half&half
1/4 tsp. Vanilla or other flavoring

First fill the large bag about 1/2 full of ice cubes and add the rock salt. Place milk, sugar and vanilla into the small bag and be sure it is totally sealed. Seal the large bag and just shake, shake, shake for about 5-7 minutes. You will have created about 1 serving/scoop of ice cream.

Home Made Butter Pecan Ice Cream


1 can Sweetened Condensed Milk
2 cups heavy cream
1 1/2 cups chopped toasted pecans
1 tsp maple extract
4 tablespoons melted butter

Pecans can be toasted in a nonstick skillet over medium heat, shaking until slightly brown.

Combine and mix well the condensed milk, maple flavoring, pecans and butter in a large mixing bowl. Whip the cream to the stiff peak consistency in another bowl. Gently fold the whipped cream into the other mixture. Pour into a loaf pan or 2 quart container. Cover and Freeze for 6 hours or until it is firm. This must be stored in a freezer.

Pecan and Cherry Ice Cream


1 pint half&half
1 pint heavy cream
1 can sweetened condensed milk
1/2 cup pecans chopped
1 tbsp vanilla extract
1/2 tsp almond extract
1 jar (10 oz) stemless maraschino cherries, drained and chopped.

Combine all ingredients in your home made ice cream freezer container. Mix well and follow manufacturers' instructions.

This can also be made using just your freezer.

Do not use the half&half. Whip the cream to stiff peaks. Combine 1/2 cup chopped cherries, 1/3 cup toasted pecans, 2 tsp vanilla and 1/4 tsp almond extract. Mix well, fold in the cream and pour into a 2 quart container or a loaf pan. Cover and freeze for at least 6 hours or until firm.

Custard Based Vanilla Ice Cream


1 cup milk
1 cup heavy cream(whipping cream)
4 egg yolks
1/4 cup sugar
1 vanilla pod

Bring the milk up to a boiling point very slowly. Place the pod into the milk and leave for 20 minutes.

Meanwhile, mix together egg yolks and sugar. Beat until thick. Remove the vanilla pod from the milk and scrape seeds into milk. Pour the egg whites and sugar mixture into the milk, continuously stirring.

Pour entire mixture back into the pan and heat. Heat should be low. Stir until thickened. Do not allow this mixture to come to a boil. When your spoon is covered with a thin film remove the pan from the heat and allow it to cool. When cold, add the cream. Place entire mixture into an ice cream maker and following manufacturer's instructions, mix until the correct texture.

Crushed mint hard candies, chocolate melted or in chunks can be added for a great change of flavor.

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