Given an ice cream maker but need recipes. What's your favourite ?

siegemode

I've been given a kenwood ice cream maker and I have no recipes:( Whilst I could easily use google I was wondering what favourites people could share here. I have a food delivery due tomorrow so I'm hoping to order ingredients today so that we can try and make a selection of ice creams over the weekend.

Thanks for your help:)

bossymoo

I never got on that well with mine. I think the best one I made was a dairy free one for DD who was intolerant. I used chocolate flavoured oat milk and birds custard powder to make a thick-ish custard and churned that once chilled. She enjoyed it but she'd never had real ice cream

I also used to stick a muller light toffee yoghurt in for myself occasionally - always on a diet

madnotstupid

one from when I was working - sweetened (if necessary) strawberry puree, folded into double cream that has been whipped up to soft peaks. The flavour is less intense once frozen - bear in mind when you're tasting the unfrozen mixture. I'd say you want about half and half by volume - sorry no more accurate measurements.

Frozen yogurt from blended fresh fruit and natural yogurt is good too - berries are nice but so is a mixture of pineapple and mango. Half and half again, and taste for sweetness.

I'm sure you'll find more traditional 'custard / cream' recipes on line, which give you quantities. Rum and raisin always my favourite. Homemade ice cream can freeze rock hard in a few days so if you are planning on stocking up it might be worth storing in a few small rather than one large container Then you can allow it to defrost a bit then us it all up, instead of defrost - refreeze - defrost - refreeze, which is both worrisome for food poisoning, and the quality of the ice cream will deteriorate after each defrost.

Cally_Smart

The quickest one I ever made was cinder toffee/honeycombe ice cream .It was just carton (a pint of whipping cream and a can of condensed milk) Whip the cream ,fold in condensed milk,stir in packet of partly crushed cinder toffee from sweetshop or you could make your own and FREEZE in your ice cream maker or 3 hours in freezer.I would halve the quantities to make sure you like it because its best made fresh the honeycombe would dissolve if it was left for days & days in the freezer.
Ive made blueberry,coconut,chocolate -which was lovely -I only used value dark chocolate but it had a good strong chocolate taste.Imagine what it would be like with the real 70% stuff! Black currant ripple was another nice one.I think it was an 'Olive' magazine recipe.
In fact when I see cream in T*sco reduced to 10p a carton ,ice cream is the first thing I think off!