Ice Cream Magic

When the sun is beating down and humidity is grilling you, get a bowl of homemade ice cream and rock the season

Blueberry Ice Cream with Lemon Zest

It is creamy and fruity, with a dollop of energy packed into it.

Ingredients:

• 1 cup blueberries (chopped coarsely)
• 2tbsp sugar
• 1tbsp water
• ½ (7-oz) can sweetened condensed milk
• ½ (2.5-oz) can evaporated milk
• 1 cup whole milk
• ½tsp vanilla extract
• A pinch of salt
• 1tsp lemon zest

Method:

1. Place a small saucepan over medium heat and bring blueberries and water to boil along with 1 tablespoon sugar.
2. Now reduce heat to low and simmer for 10 minutes while stirring continuously.
3. Switch off the flame and cool the mixture. Then cover and chill for a couple of hours.
4. In a bowl, whisk together condensed, evaporated and whole milk with vanilla, 1 tablespoon sugar and salt. Cover and chill for two hours.
5. Pour this mixture into the freezer’s electric ice-cream maker, and freeze according to the given instructions.  
6. Remove the container from ice-cream maker, and stir into it the lemon zest and chilled blueberry mixture.
7. Shift it to an airtight container and freeze until firm.

Mason Jar Ice Cream

Three-ingredients is all you need to make this easy ice cream this summer.

Ingredients:

• 1 cup heavy cream
• 1 ½tbsp sugar
• ½tsp pure vanilla extract
• A pinch of salt

Method:

1. Simply pour the cream, sugar, vanilla and salt into a mason jar and secure tightly with a lid. Shake the jar for 4 to 5 minutes or until the cream thickens and almost doubles in size.
2. Freeze the jar for a couple of hours or until hardened.
3. Scoop out the cream with a spoon and serve it with whatever toppings you have handy.

Vanilla Ice Cream

This classic vanilla ice cream is an all season favourite.

Ingredients

• 1 ½ cups half-and-half
• 1 ½ cups evaporated milk
• 2/3 cup sugar (divided)
• 1 vanilla bean or 3tsp of extract
• 3 egg yolks

Method:

1. Place the half-and-half and milk in a saucepan with 1/3 cup sugar and vanilla bean and bring to a simmer.
2. Stir the yolks together and add the remaining sugar. Whisk it thoroughly, until it turns thick and pale.
3. Slowly add to it 1 cup of hot milk in a thin stream, all the while stirring it with a whisk.
4. Now place this mixture on heat and cook over medium-low heat for 2 minutes or until a thermometer registers 160°.
5. Strain the mixture into a bowl that is place over an ice-water bath; stir to cool.
6. Now pour the mixture into the freezer can of an ice-cream freezer and freeze according to the given instructions.
7. Enjoy when it is set.

Peach Ice Cream

If you love peaches, this ice cream is bound to be a surefire hit.

Ingredients:

• 2 ½ cup sugar
• 1 cup whole milk
• 4 egg yolks
• A pinch of salt
• 2 cup fresh peaches (chopped fine)
• 1 cup half-and-half
• 1 cup whipping cream
• 1tsp vanilla extract

Method:

1. Place sugar, milk, egg yolks and salt in a medium saucepan and whisk it all together smoothly.
2. Place it over medium-high heat and keep whisking until the mixture reaches a simmer.
3. Now lower the heat to medium and continue whisking it for a further 5 minutes or until it begins to thicken.
4. Strain into a large bowl and then whisk in peaches, half-and-half, whipping cream, and vanilla.
5. Cover and refrigerate for two hours or until chilled.
6. Pour it into the ice-cream maker and follow the instructions.
7. Enjoy.

Mexican Fiesta at Sombrero