It’s summer and time for a sweet diversion: homemade ice cream.
This recipe requires an ice cream maker, but if you don’t have one you can check out the Freeze and Stir Method. I haven’t tried it, so if it works for you, let me know.
This recipe is so simple and you don’t need to worry about tempering eggs. You can skip the overnight chill in the fridge, but I like to let the flavours infuse into the cream so I’d recommend it.
P.S. Updated the recipe notes to include Toasted Almond and Chocolate variations!
Eggless Ice Cream Base Recipe
This Philadelphia style ice cream recipe is the only one I use. It's sooo simple and you can add whatever flavor combo or mix-ins that you can dream up.
- 2 cups heavy cream (500 ml)
- 1 cup 2% milk (250 ml)
- 3/4 cup sugar
- 1/8 tsp fine sea salt
- 1 tbsp vanilla or other extract (optional)
- 2 cups mix ins: oreos, fruit, chocolate chunks (optional)
On medium heat, warm 1 cup cream, sugar and salt. Stir until the sugar is dissolved.
Remove from heat, and add the remaining cream, milk, plus any extracts.
Chill in fridge at least 2 hours or overnight.
Whisk your cream mixture to dissolve any lumps and then pour into prepared ice cream mixer bowl. Churn according to manufacturers instructions. Add any mix-ins near the end of the mixing time.
Spoon into an airtight container and freeze until ready to serve. It will firm up a little more in the freezer.
Here are some flavour combinations I’ve tried:
Real Vanilla Bean: Scrape seeds out of one vanilla bean pod, and let steep in hot cream/sugar mixture on the stove. Remove the pod when the mix is chilled and ready to put in your ice cream machine.
Mint Chocolate Chip: Use 1 tbsp peppermint extract, and 2 cups of chopped chocolate or mini chocolate chips. Add an optional 5 drops of green food coloring.
Cookies and Cream: Use 1 tbsp vanilla extract, plus 2 cups of crushed oreos as mix-ins near the end of your ice cream process. Make sure not to chop the cookies too finely, because the mixing will crush the cookies further.
Matcha Green Tea: Add 3-5 tbsp of matcha green tea powder depending on how strong you want your ice cream.
Toasted Almond: Add 2 tsp almond extract or 1 tbsp Amaretto, and 1.5 cups of toasted almonds as a mix-in.
Chocolate: Requires a slightly different technique! Put a splash of cream in your pot, and then over medium heat, add 4 oz / 130 g of chopped chocolate (alternately, melt your chocolate in a double boiler). When completely melted, add the remaining cream and milk, stir until completely combined and following the usual instructions. If you want your ice cream to be extra smooth, pass the mix through a strainer before putting it in the ice cream machine.
Frozen Yogurt: Use 1 cup of cream instead of 2. Use two cups of yogurt instead of milk. The rest of the ingredients remain the same. Note: I used full fat (6%) plain yogurt. If you use Greek or Icelandic yogurt it may not have enough moisture and I’m not sure how it would turn out. It took 1/2 the regular ice cream cycle to churn.
Here’s a recipe pulled from the pages of Bram Stoker’s Dracula. I did some internet research, and it turns out that “paprika hendl” as it is called in the text, is likely “chicken paprikash”, or “paprikáscsirke” in Hungarian. It’s typically served with egg noodles or dumplings. It’s hearty, creamy, and very good. I’ve made it twice now, and plan to cook it again.
Paprika Hendl Recipe
We left in pretty good time, and came after nightfall to Klausenburgh. Here I stopped for the night at the Hotel Royale. I had for dinner, or rather supper, a chicken done up some way with red pepper, which was very good but thirsty. (Mem. get recipe for Mina.) I asked the waiter, and he said it was called “paprika hendl,” and that, as it was a national dish, I should be able to get it anywhere along the Carpathians. ~ Dracula by Bram Stoker, Chapter 1
- 2.5 lb chicken breasts cut into cubes
- 1 tsp oil
- 2 tbsp butter
- 2 onions sliced
- 3 heaping tbsp of Hungarian sweet paprika
- 2 tbsp flour
- 1 cup sour cream
- salt and pepper to taste
- 1 cup chicken stock
- 1 cup water
- Heat the oil in a pot and brown the chicken. Remove the chicken to another plate.
- In the same pot, add the onions, paprika, flour, butter, salt and pepper. Stir it all together until the onions are softened, and you no longer have too many lumps in the mix.
- Add water and chicken stock, then the chicken. Bring to a boil then let simmer for 20 – 30 minutes or until the chicken is cooked through.
- Take the pot off the heat and stir in the sour cream.
Cook’s Notes: Using Hungarian paprika (not your typical North American supermarket brand) makes a big impact on the flavor of dish. You can also throw in some hot paprika if you like spice. Chicken thighs, or legs work just as well. Some recipes add tomatoes, tomato paste, or lemon for a bit of tang.