Homemade Ice Cream

The base is the same regardless, but you have some options when it comes to the sweetener that goes with the flavor. If you don’t want to use sugar (we try not to!)  we  suggest agave nectar or succanat, depending on the flavor you choose. Succanat has more of a molasses taste to it, so we wouldn’t recommend it for the lemon ice cream, but it would be great if you wanted to make cinnamon ice cream or something more substantial like chocolate.

For our first try we decided to do lemon and strawberry & banana. The lemon came out very lemony (which we like!) and the strawberry banana was a perfectly smooth end of summer flavor.

Ice Cream Base

4 egg yolks
pinch of salt
1/4 teaspoon zantham gum
1 cup whole milk
1/2 cup half and half
1 1/2 cup heavy cream

Lemon Flavor

finely grated zest of 3 lemons
1/2 cup fresh lemon juice
2/3 cup agave nectar
or 3/4 cup succanat or 3/4 cup sugar

Strawberry/Banana Flavor

1 pint of strawberries
1 banana
1/3 cup agave or 1/2 cup succanat or 1/2 cup sugar

Lemon Directions:

Combine lemon zest, juice and sugar (or sugar alternative) in a glass bowl
Refrigerate for an hour to blend flavors

Strawberry/Banana Directions:

Puree the strawberries and banana together (to desired consistency) with a hand mixer or quisinart

Base Directions:

Beat egg yolks in a large bowl
Pour milk into saucepan and heat to bare boil
Pour milk into bowl with eggs, whisk together
Pour milk and egg mixture back into saucepan
Heat until thickened, but do not boil
Remove from heat and  add 1/4 teaspoon zantham gum
Stir in heavy cream and half & half
Cool to room temperature, but ideally chill in the refrigerator for a couple hours

Mix the ice cream base and your chosen flavor together
Pour into your ice cream maker and follow directions

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