No matter the weather we are always looking for delicious ice cream. It all adds up to a summer’s worth of homemade ice-cold refreshment that beats store-bought any day. Here 5 recipes feature summer’s freshest fruits.
Place raspberries in work bowl of a food processor, and remove seeds. Whisk together pureed raspberries and honey in a large bowl. Combine 3 cups of water, sugar, and corn syrup in a large saucepan; stir to combine. Bring to a boil over high heat. Boil until sugar is dissolved, about 2 minutes; do not stir. Stir the sugar water and the remaining 1 cup of water into the raspberry puree. Make an ice bath by filling a very large bowl with water and ice. Set the bowl of raspberry puree in the ice bath, and whisk until cool. Pour cooled puree into a 9×13 baking dish, and cover; freeze until solid, 6 to 8 hours. To make a coarsely textured granita, use a fork to scrape frozen puree into small crumbs. For a deliciously silky sorbet, transfer frozen puree to a food processor and process until smooth.
Blueberry Cheesecake Ice Cream
Combine 1/2 cup sugar and cornstarch in a small saucepan; gradually stir in water until smooth. Stir in blueberries and lemon juice; bring to a boil. Reduce heat to low and simmer, uncovered, until slightly thickened, about 5 minutes. Cover and refrigerate until chilled, about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Combine graham cracker crumbs, 2 tablespoons sugar, and cinnamon in a large bowl; stir in butter. Pat into ungreased 10×15-inch baking pan. Bake crust in preheated oven until lightly browned, 10 to 15 minutes. Cool completely on a wire rack, then crumble crust. Whisk 1 1/2 cups sugar, pudding mix, whipping cream, milk, and vanilla extract in a large bowl. Fill ice cream freezer cylinder two-thirds full. Freeze according to manufacturer’s directions; refrigerate remaining mixture until ready to freeze. Whisk remaining mixture before placing in the cylinder to get rid of lumps. Layer ice cream, graham cracker mixture, and blueberry sauce three times in a large bowl; swirl to combine. Freeze until ready to serve.
Creamy Mango icecream
Place cubed mangos, sugar, cream, and ice into a blender; puree until smooth. Pour mixture into a large resealable plastic freezer bag. Seal, and freeze for 45 minutes to an hour. Move the contents around in the bag every 15 minutes while freezing.
Combine sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved about 5 minutes. Remove from heat and refrigerate until cooled, about 30 minutes. Blend watermelon in a blender or food processor until pureed. Stir pureed watermelon into sugar mixture. Transfer watermelon mixture to an ice cream maker and freeze according to manufacturer’s instructions.
Vanilla Cherry Ice Cream
Combine the cream, milk, and sugar in a bowl. Stir until the sugar is completely dissolved. Stir in the vanilla and almond extract. Add the cherries. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a freezer-safe container and freeze for at least 2 hours before serving.
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