There is simply nothing better than homemade ice cream on a hot summer day. I have so many memories anxiously waiting for my Noni’s ice cream maker to get loud because that meant it was almost done. Then we would all scarf it down not even giving it a chance to set up in the freezer! I’m sure I am not the only one with these fond memories.
While my family ice cream recipe is near and dear to me, I have created a recipe that is very similar. It does require a few extra steps. It is a plain vanilla ice cream recipe, but I jazzed it up with whatever ripe fruits I have around. The possibilities are endless with this basic recipe. (My Mom used to make Big Red ice cream, and goodness… The best thing ever.)
I also want to add that my Cuisinart® Stainless Steel Ice Cream Maker is amazing! It does not require rock salt and it takes less than 20 minutes to make a gallon of ice cream. Shout out to my Aunt Cheri for the ultimate Christmas gift! She knows the way to Zac’s heart. (:
Here are a few tips I have found out via trial and error.
• Let your custard rest in the fridge at least overnight, but it is best if you let it rest for 24 hours. This gives your custard time to mix and mingle with the other ingredients. The longer it sits the better it gets!
• Do not incorporate your fruit/toppings until the last couple of minutes. This keeps the toppings intact and not like a puree additive.
• Let your ice cream set up in the freezer overnight. It will not get to hard, I promise!