Welcome to my blog. I document my adventures in cooking and food photography. Hope you have a nice stay!

Homemade Ice Cream

Homemade Ice Cream

We all like ice cream during the hot days of summer. One of the things I try to do is cut out a lot of processed foods so making my own was a natural step.
Ice cream consists of the base custard and then by adding a variety of fruits or extracts you can customize the flavor to your liking.

Traditional Vanilla

The one ice cream you can top with fruit, nuts, or any sauce you like, this base is easy. What you will need depends on your imagination, so lets make ice cream.

 Vanilla and Chocolate Mint Ice Cream

Vanilla and Chocolate Mint Ice Cream

Yield: 4

Homemade Vanilla Ice Cream

prep time: cook time: total time:

Homemade ice cream is easy and very rewarding. The richness and smooth creamy texture beats retail boxed ice cream hands down


3 cups of 10% BF half and half
1 cup 35% BF heavy cream
8 egg yolks
9 oz of sugar by weight
2 teaspoons vanilla extract (pure)


Beat egg yolks and sugar until they are pale yellow in color.
Put creams in a pot on the stove, medium heat and bring up to a temperature of 170 F.
Remove from stove and temper the hot cream into the egg mixture. See my video on this.
Ice Cream Video
Once the mixture is incorporated, place back on the stove, medium heat.  Bring to 170 degrees again, then reduce heat and cook for 5 minutes to thicken the custard a little.
Place in a container and refrigerate for 2 to 4 hours to bring the temp down to 40 F.
In your Ice Cream Maker add cooled custard and churn until the consistency of soft-serve ice cream.
Serve or place in freezer to allow to harden.
Created using The Recipes Generator

Enjoy and tell me what kind of ice cream you made.

Chef Mike

Stir Fry Wednesday

Stir Fry Wednesday