Summer Ice Creams

Are these some of the best ice creams ever? You have a YES from the self-anointed ice cream expert… again.

What I really liked about these recipes is that they are all different and used an interesting ingredient for the base. Also, they are really simple. I like simple! I made all three batches up in under a half hour. The first one is the only recipe that called for an ice cream maker.

I’m experimenting and hope to master the more difficult custards by the end of summer. Stay tuned.

Bon Appetit!

This one is for my little brother who always requests Strawberries and Angel Food for his birthday. I really loved the taste of the cream cheese in this recipe.

Strawberries and Angel Food Ice Cream

Makes 3/4 quart

8 oz. softened cream cheese
3/4 cup sugar
1 cup whole milk
a pinch of salt
1/2 cup heavy whipping cream
1/2 cup chopped strawberries
1/2 cup cubed angel food cake 

In a mixer cream together the cream cheese and sugar until well combined.

Stir in the milk, salt and heavy whipping cream.

Store in an airtight container in the refrigerator for 2 hours.

Pour into your ice cream maker and follow the manufacturer directions for use.

Add in the strawberries and angel food cake just a few minutes before the ice cream is done..

Three Ingredient Ice Cream… again.

Three ingredients and like magic, I had a bowl of the creamiest, lemon ice cream ever…again.

I love this recipe because it is so straightforward and only uses 3 ingredients.

Ice Cream with Lemon Curd

2/3 cup whipping cream
1/3 can (4 oz) sweetened condensed milk
1/3 cup lemon curd

Whip the cream.

Stir in the sweetened condensed milk and lemon curd.

Pour the mixture into the container, cover and freeze.

Strawberry Helado Sorbet

This is a 3 ingredient recipe too. It is from Food and Wine and is made simply by pureeing frozen fruit in a food processor. Ice Cream doesn’t get any easier than this or any better. I can’t tell you how refreshing this tasted. I would like to try it with some other fruits this summer. Remember that your fruit has to be frozen when you start it.

I used plain low-fat Greek yogurt because I could not find fromage blanc at my local store and didn’t have time to run out and find some. It was an ideal substitute.

1 pound frozen strawberries

½ cup fromage blanc or plain, low-fat yogurt

¼ cup plus 2 tablespoons sugar

In a food processor, puree the strawberries with the fromage blanc and sugar for 2-3 minutes, scraping down the sides of the bowl occasionally.

Transfer the mixture to a bowl and serve. It can also be frozen and eaten the next day.