Mango Vanilla Bean Ice Cream

Mango Vanilla Bean Ice Cream


4 large, ripe mangos
2 cups heavy cream
1/3 cup granulated sugar
1 Tablespoons vanilla bean paste
1 Tablespoon pure vanilla extract
Pinch of fine grain sea salt

1. In a food processor, puree the mango pulp until very smooth.

2. Strain the pureed mango through a mesh strainer to remove any fibers.

3. Pour the mango puree back into the food processor and add in the cream, sugar, vanilla bean paste, vanilla extract and salt. Puree until smooth.

4. Pour into a container and chill in the refrigerator until cold, about an hour.

5. Pour into a 1 ½ quart or larger ice cream maker and churn until a firm soft serve, 30-35 minutes.

6. Pour into a freezer-safe container and freeze until firm.

Orange & Vanilla Ice Cream

~Ingredients ~

1 Cup Orange Juice Concentrate

1 Cup Heavy Cream

1 Cup Half and Half

2 Teaspoons Vanilla Extract

1/2 Cup Sugar

Pinch of Salt

~ Directions~

1. Combine all ingredients until well combined.

2. Process in Ice Cream maker until it reaches a soft-serve consistency.

3. Transfer to a freezer container and freeze until firm.

~ Conclusion ~

It was too strong tasting... almost bitter. I should have used 2 cups of cream. And I think it could have used a bit more sugar as well.

~ Reviews ~

Mr. Yellow Chick: Doesn't like it - but he's sure someone else would. (Ha!)

Mrs. Yellow Chick: It's just too strong - it needs to be sweeter, and less powerful.

Black Opal Basil & Vanilla

Black Opal Basil & Vanilla Ice Cream~

2 cups heavy whipping cream

2 cups half & half

1/2 cup granulated sugar

1 1/2 cups fresh black opal basil leaves (not packed)

1 1/2 teaspoons pure vanilla extract

1 pinch salt

1. In a medium bowl, combine all ingredients and blend with an immersion blender until the sugar is dissolved and the basil is in little flecks. You can also use a food processor or blender.

2. Turn your ice cream maker on and pour the mixture into the machine.

3. Process until the ice cream is a firm soft-serve.

4. Pour into a container and freeze until firm.

My Conclusion~

I have to admit that I was a little worried about making basil ice cream. It just sounds so strange. I have a black opal basil growing in my garden so I decided to use that instead of the green sweet basil. I really like the result! The basil isn't too strong and the vanilla really balances it out. Smooth and creamy. The more I taste it the more that I like it.

Reviews~

Mr. Brown Chick: "I don't know. It's got an earthy, grassy taste. It's not bad."

Tween Chick: "It's creamy. It tastes like water."

Little Chick: "I like it. It's creamy and I taste the vanilla, and just a little bit of the basil."

Toddler Chick: It's ice cream, she loves it!

Vanilla Custard Ice Cream

My plan was to make chocolate chip cookie dough ice cream - and I will, someday. But after I made my cookie dough I realized my flour was stale and I just couldn't put stale tasting cookie dough into my delicious vanilla ice cream! This base is new for me though, because it's the first time I've made ice cream with eggs. And I know we've had Classic Vanilla ice cream on the blog before - but it was using a different recipe and completely different recipe type... so that's how I'm justifying posting vanilla ice cream.

~Ingredients~

2 cups heavy cream
2 cups 2% milk
1 tsp vanilla
5 egg yolks
pinch of salt
1/4 cup packed brown sugar
1/2 cup white sugar

~Directions~

1. Measure cream, milk, and vanilla into a medium sized sauce pan.
2. Whisk egg yolks, brown sugar, and white sugar together in a small bowl.
3. Whisk sugar and egg mixture into the cream mixture.
4. Heat over medium heat, stirring constantly until just before it begins to boil.
5. Transfer to another container (which won't crack when hit by the nearly boiling liquid)
6. Chill ice cream mixture approximately 3 hours.
7. Process ice cream in your ice cream maker until it reaches a soft-serve consistency.
8. Transfer to a freezer safe container and freeze until firm.

~Conclusion~

Very tasty - this is going to be a great base for making more interesting flavors. I only had imitation vanilla on hand **gasp**, I know it would be better if made with REAL vanilla, or with a vanilla bean.

~Reviews~

Yellow Chick: Yummy! I ate mine with chocolate syrup (which sadly, I did not make from scratch)
Mr. Yellow Chick: Likes it - he prefers vanilla so he can add whatever topping he's in the mood for.

Classic Vanilla

Classic Vanilla Ice Cream ~

2 cups heavy whipping cream

2 cups 1% milk
1 tablespoon pure vanilla extract
1 cup granulated sugar
1/4 cup corn starch
1 pinch salt


1. In a medium saucepan, combine the sugar, cornstarch and salt. Add 2 cups of milk and stir until cornstarch and sugar are dissolved.
2. Add in the cream, other cup of milk and vanilla extract.
3. Cook over medium-high heat just until it starts to boil and thicken.
4. Immediately pour into a bowl and put into the fridge or freezer.
5. Chill mixture, stirring often.
6. When mixture is cold, pour into an ice cream maker with at least 1 1/2 quart capacity.
7. Churn for 45 minutes.
8. Put ice cream into container and freeze several hours until firm.

My Conclusion~

Smooth, creamy with a very good vanilla flavor. I'm not sure that this needs to be cooked first. I think that next time I'll mix all the cold ingredients together, leaving out the corn starch, and put it right into the ice cream maker. I'm wondering if it would make a lighter ice cream. It was a little bit too firm after being in the freezer for several hours.

Reviews~

Mr. Brown Chick: Likes it a lot.

Tween Chick: Likes it.

Little Chick: "Tastes just like McDonald's ice cream!" (She LOVES McDonald's ice cream.)

Baby Chick: Tasted it, wanted more, so she must like it.