Ann Reardon

Best Homemade Ice Cream Recipes

homemade ice cream recipe reardon

Do you ever find yourself peering through the glass at the ice cream shop wishing you could have a little taste of everything?  Now you can make your own ice cream, add an endless variety of flavours and sample them all. My favourite is the Roasted Strawberry ice cream recipe, the kids loved the Starburst Cherry and my husband thought the Green Tea flavour was particularly good.

I recommend using an ice cream machine as it results in a soft, smooth and well-aerated ice cream. If you don’t have one check out my earlier video on making ice cream without a machine.

All the recipe quantities are written out below, so go ahead, follow the directions in the video and enjoy your own delicious homemade ice cream. You will need a candy thermometer: http://amzn.to/1kNFNey

 
 

Vanilla Cookie Dough Ice Cream Recipe

makes 1L (0.26 gallons)

cookie dough ice cream recipe reardon
400millilitres (13.53 fluid ounces) or 1 1/2 cups plus 2 Tbsp (4%) milk
6 or 90g (3.17 ounces) egg yolks
1 vanilla bean or vanilla essence
216g (7.62 ounces) or 1 cup sugar (super fine)
200millilitres (6.76 fluid ounces) or 3/4 cup plus 1 Tbsp cream

Cookie Dough
50g (1.76 ounces) or 1/4 cup butter
20millilitres (0.68 fluid ounces) milk (1 Tbsp plus 1 tsp)
160g (5.64 ounces) or 1 cup of flour
125g (4.41 ounces) or 1/2 cup plus 1 Tbsp and 1 tsp sugar
45millilitres (1.52 fluid ounces) or 3 Tbsp water
mini chocolate chips, as many or as little as you like. Go for it tip them all in.
 
 

Roasted Strawberry Ice Cream Recipe

makes 1L (0.26 gallons)
 
strawberry ice cream recipe reardon
200millilitres (6.76 fluid ounces) or 3/4 cup plus 1 Tbsp (4%) milk
6 or 90g (3.17 ounces) egg yolks
216g (7.62 ounces) or 1 cup caster sugar (super fine)
500g (17.64 ounces) fresh strawberries
100millilitres (3.38 fluid ounces) or 1/3 cup plus 1 Tbsp cream

Wash and hull the strawberries and cut in half.  Place cut side down on non-stick baking paper and sprinkle with some of the sugar.  Bake at 165C (329 degrees Fahrenheit) for 15 minutes.
 
 

Dark Chocolate Gelato

makes 1.5L (0.4 gallons) (egg free)
chocolate ice cream recipe reardon
600millilitres (20.29 fluid ounces) or 2 1/3 cup plus 1 Tbsp and 1 tsp (4%) milk
150millilitres (5.07 fluid ounces) or 1/2 cup plus 2 Tbsp cream
180g (6.35 ounces) or 3/4 cup plus 1 Tbsp and 1 tsp caster sugar (super fine)
50g (1.76 ounces) or 1/3 cup plus 1 Tbsp and 1 tsp skim milk powder
60g (2.12 ounces) or 1/2 cup cocoa powder
100g (3.53 ounces) dark chocolate
 
 

Matcha Green Tea Ice Cream

makes 1L (0.26 gallons)

green tea ice cream recipe reardon
16 matcha green tea bags used to make 300millilitres (10.14 fluid ounces) of tea
200millilitres (6.76 fluid ounces) or 3/4 cup plus 1 Tbsp (4%) milk
6 or 90g (3.17 ounces) egg yolks
216g (7.62 ounces) or 1 cup caster sugar (super fine)
100millilitres (3.38 fluid ounces) or 1/3 cup plus 1 Tbsp and 1 tsp cream
 
 

Starburst Cherry Ice Cream

makes 1L (0.26 gallons)

starburst cherry ice cream recipe reardon
6 or 90g (3.17 ounces) egg yolks
54g (1.9 ounces) or 1/4 cup castor sugar (super fine)
400millilitres (13.53 fluid ounces) or 1 1/2 cup plus 1 Tbsp and 2 tsp (4%) milk
200g (7.05 ounces) starburst lollies
100millilitres (3.38 fluid ounces) or 1/3 cup plus 1 Tbsp and 1 tsp cream

Left over egg whites? Try one of these: salted caramel macarons, pavlova, chocolate pavlova or meringue cake

2014

by Ann Reardon How To Cook That

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

146 Comments View Comments

  1. Rating: 4

    Here is the picture of the light fixture

  2. Rating: 4

    HI Ann-I love your recipes and your videos. I know that safety is a big concern of yours and you have rightly called other videos to task for not having safe instructions. I just wanted to give you some feedback on something you wrote in your book.
    In the book on page 153 in instructions for using dry ice to make ice cream, it states “Place the dry ice into a clean folded cloth, and either bash with a rolling pin OR (emphasis mine) break it up in a food processor OR (emphasis mine again) blender to get a fine powder.
    My 15 year old son followed your instructions. We bought a block of dry ice from the supermarket and he put it in the blender. Moments later the blender exploded, smashing one of the glass hanging lights above our counter and making a hole in the ceiling. The photos I am attaching show the hole, and the wonky looking light fixture is my attempt to cover the bare bulb that was now hanging after the cover blew off sending glass all over the counter and floor. Thank G-d no one was hurt.
    The ninja blender that we used has no way for gas to escape, and the block he put in was way too big for the blender to handle, so the gas built up and exploded.
    He still wanted to make the ice cream, so we took another piece of dry ice, broke it into smaller chunks with a hammer, (as you suggested) and then put the smaller chunks into a food processor, which has an opening for the gas to escape, and pulsed it until it was a powder. That worked.
    In subsequent editions of your book you might want to clarify the instructions so the same thing doesn’t happen to someone else.
    Thank you!

  3. Rating: 5

    I love this website

  4. Rating: 5

    I love your show you were the one who inspired me to cook and bake and even though i’m only 12 i still cook amazing things it was even my birthday a few days ago and i got a cookie gun and my own piping tips with reusable piping bags. I love you Ann i look up to you.

  5. […] Adapted from Ann Readon @HOWTOCOOKTHAT recipe […]

  6. […] ice-cream (you can make your own ice-cream if you want or use store […]

  7. Rating: 5

    Is there any way to make this without an ice cream maker?

  8. Rating: 5

    That’s awesome !! Thanks for sharing. Planning to make this during summer. Can you please provide a link for the ice cream machine that you have used in this video.

  9. Rating: 5

    I made this for my food tech task thanks so much for the recipe ann! It was sooo good it got me an A!

    • Awesome work Catarina, well done ?

    • what flavor I have food tech as well

  10. Rating: 5

    Hi Anne Reardon! Love the recipes. I tried thr basic one out, howver, it just froze super hard and when taken out melted into liquid almost instantly. Do you know what could’ve gone wrong? Also, I used the kenwood chef xl’s ice cream maker to churn the mix. Thanks a lot!

    • Hi Huriya if it froze super hard it sounds like it doesn’t have enough air mixed into it. Did it double in volume when you churned it? If not, make sure your ice-cream bowl was in the freezer overnight – if you just put it on for an hour or two it won’t be cold enough to churn.

  11. Rating: 5

    I really wanna try these

  12. Rating: 4.5

    Hi Ann,
    The recipe was great but I found the green tea gelato a bit too sweet. Would it affect the ice cream if I take out some sugar off the recipe?
    Thanks!

    • Hi Anjani, ice cream is one of those recipes that you can play around with quite a bit and it will still work. So yes, decrease the sugar to your liking. Very cold things do taste slightly less sweet so when you’re taste testing it before you freeze it keep that in mind.

  13. Rating: 5

    I’ve seen a lot of recipes for 2-3 ingredient ice cream. I would love to see your take on these.

  14. Rating: 5

    Tried the dark chocolate gelato and the cookie dough ice cream , loved em both, i was wondering if there’s different gelato recipe, tried alot of other gelato recipes but wasn’t satisfied with the texture. Could you please make more gelato vids or could you forwards me the link of gelato recipe books which you have referred to?

    • Hi Sabah, I’m glad you like the recipes, I don’t have any other gelato recipes on the website yet, you’re right I should probably do some more. ?

  15. HI, I love these recipes and make them with an ice cream maker. They are totally awesome freshly made but once I put the ice cream in the freezer for the next day it turns rock hard and looses it’s creaminess and airiness. Any tipps?

    • Hi Christine, This can be a common issue with homemade ice-cream. Some storage tips can really help. Firstly, ice cream must be stored in an airtight container. Put the whole container insider a sealable plastic bag works well. Some people swear by putting the icecream in a shallow tray rather than a deeper container, then covering the surface of the icecream completely with plastic wrap, then storing in a sealable bag. You are trying to reduce the icecrystals forming on the surface that tend to make it very hard to scoop.

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