Today I bring you a few easy recipes to make ice cream at home quickly and easily! Strawberry ice cream, chocolate ice cream, coffee ice cream, lemon ice cream... Sweet and refreshing, just by adjusting the quantities you can make them with your own utensils. Are you interested?
These recipes are designed for Zoku ice cream makers, but if you double the quantities you can make them with KitchenAid ice cream makers or with the Magimix compressor ice cream makers.
As you probably know, thanks to the Zoku ice cream brand, we have access to homemade but very high quality products, which They allow us to make all kinds of ice cream at home (both popsicles and creamy), slushies and also milkshakes very easily, with extraordinary results.
I hope you are encouraged to try it, because I will be happy if you see how easy it is to make ice cream at home. That is why these recipes that we bring you today. They will surely inspire you and encourage you to try new flavors and create your own preparations. Do you fancy a relaxing afternoon with some of these ice creams in your hands? Let's go for it!
Homemade strawberry ice cream
Zoku ice cream bowl and Zeroll ice cream scoop
Ingredients
- 560 g of clean fresh strawberries
- 110 g of sugar
- 20 g freshly squeezed lime juice
- 6 g vanilla extract
- 2 g of salt
- 300 ml whipping cream 35% mg
- 300 ml whole milk
Preparation
- Blend the strawberries, sugar, lime juice, vanilla extract and salt in the Magimix blender .
- Add the cream and milk to the blender . Press the power button and blend again until smooth.
- Pour the mixture into the Zoku Ice Cream Maker Bowl and place in the freezer until the mixture is completely frozen.
Coffee Frozen Yogurt
Ingredients
- 375 g Greek yogurt
- 170 g white sugar
- 120 ml whole milk
- 2 short espresso coffees
Preparation
- Mix the ingredients in a medium jar until well combined.
- Remove the Zoku Ice Cream Bowl from the freezer.
- Pour 150 ml of the mixture into the Zoku ice cream making bowl .
- Stir the mixture in the bowl and watch it slowly freeze and churn. Keep stirring until it becomes a creamy ice cream. And that's it. Enjoy this homemade ice cream!
Philly-style chocolate ice cream
Zoku Ice Cream Bowl and Zeroll ice cream scoop
Ingredients
- 350 ml whole milk
- 350 ml whipping cream 35% mg
- 170 g of sugar
- 150 g cocoa powder
- 15 g vanilla extract
- 4 g of salt
Preparation
- Whisk together the milk, cream, sugar, cocoa powder, vanilla extract and salt until the cocoa powder is fully incorporated.
- Cover the mixture and place it in the refrigerator for about 30 minutes.
- Stir again to finish integrating the cocoa into the mixture.
- Take out the Zoku ice cream bowl and pour in 147 ml and continue mixing.
- In just a few minutes you can enjoy this delicious ice cream.
Cardamom and Blueberry Ice Cream
Ingredients
- 225 ml whipping cream 35% mg
- 120 ml whole milk
- 75 g of cane sugar
- A pinch of salt
- 3 large egg yolks, lightly beaten
- 7 g pure vanilla extract
- 360g blueberries plus a few more to serve
- 20 g of honey
- 3 grams of cardamom
Preparation
- In a medium saucepan over low heat, stir together the cream, milk, sugar and salt until the sugar is completely dissolved.
- Slowly pour 237 ml of the cream mixture into the egg yolks and whisk gently to raise the temperature of the egg yolks.
- Next, slowly add the egg yolk mixture to the saucepan along with the vanilla and cardamom and stir until the mixture thickens enough to coat the back of a spoon.
- Remove the mixture from the heat.
- Place the blueberries and honey in the Magimix blender and blend until smooth.
- Pour the blueberry mixture and fold it into the other mixture.
- Let the mixture cool for 1 to 2 hours.
- Remove the Zoku ice cream bowl from the freezer and pour in 90g of the mixture.
- Stir the mixture inside the bowl until it freezes and becomes ice cream.
- Finally, garnish with a few fresh blueberries on top and enjoy.
Lemon ice cream
Ingredients
- 6 large egg yolks
- 190 g of sugar
- 470 ml whipping cream 35% mg
- The zest of 2 large lemons
- 120 ml freshly squeezed lemon juice
- 6 g pure vanilla extract
Preparation
- Prepare a large bowl with a mixture, half ice and half cold water.
- Place another smaller bowl with a mesh strainer in the center of the larger bowl.
- Beat the egg yolks and sugar until well combined.
- Heat half of the cream with the lemon zest in a medium saucepan over medium heat until the cream begins to bubble around the pan.
- Slowly pour the hot cream over the eggs and sugar, whisking constantly until all the cream has been added.
- Return the cream to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens. You'll know it's time to remove it from the heat when you can see a line running through the spoon you were stirring with (approximately 77ºC). Do not let the mixture boil.
- Strain the mixture through the prepared strainer and chill for 30 minutes, stirring occasionally.
- Add the lemon juice and vanilla.
- Cover and chill the mixture in the refrigerator for at least 8 hours (or use Zoku bowls to chill it immediately to make a creamy smoothie).
- Before using you have to stir the mixture well again.
To give it a more special and delicious touch, you can serve it with a little red berries on top or, if you prefer, a little almond crocanti.
Comments
Alma said:
En el punto 4 de la receta indicais usar la mitad de la nata, ¿y la otra mitad? ¿Cuándo la integrais?