Recipes: How to make homemade ice cream


 Whipped cream

Making ice cream mixture

Making homemade Ice cream mixtures can be as simple as mixture together pureed fruit, sugar and cream. All use heavy, rich cream. If you prefer lower calorie and lighter ice cream, then you can use substitute milk – whole or skimmed one or even use yogurt for cream. Use these recipes as base to inspire and make you’re own favorite ice creams.  

If you like a little crunch, then feel free to add grated choloate, chopped nuts or candy(can be added before or after freezing).  Also you can add fresh or dried fruits, coconut shredds or even marshmallows.



Banana Ice Cream recipe

banana ice cream

The riper the bananas, the more flavour.
4 ripe bananas
3 tablespoons fresh lemon juice
¾ cup of syrup
1 cup heavy cream

Work fast, to prevent bananas from darkening, peel and place them into food processor, add lemon juice. Puree them until mass is smooth, you should have approximately two cups of banana puree. Add syrop to the mass and styr until smooth.
Pour mixture into machine and freeze for about 30 minutes.


Custard Ice Cream recipe

custard ice cream

This base will keep for 3 to 4 days if kept in the refrigerator in a tightly covered jar. It is important the the jar is well sealed or the base will pick up flavour from the other foods. If you prefer to use turbinado sugar, substitute it for the granulated in the recipe.

3 cups heavy cream
1 cup whole milk
¾ cup sugar
4 eggs yolks

Heat the cream, milk and sugar in a heavy-bottommed saucepan, stirring accasionally until the sugar is dissolved and the mixture is hot. Place the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour the liquid in the saucepan, whisking constantly. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 8 minutes. Be sure not to let the mixture boil at any time or it will curdle. Strain the mixture into a crealn bowl and use in speciffic recipes.


Chocolate Ice cream recipe

Chocolate ice cream

3 ounces semi-sweet chocolate
1 ounce un-sweetened chocolate
1 cup of Custard Ice cream base, warm

Melt the chocolates together in as saucepan over low heat, stirring occasionally untill smooth. Gradually add some of the ice cram base to the chocolate, whisking it frequently to keep the chocolate smooth. Add the remaining ice cream base and cook over loq heat until the mixture is well blended. Cool throughly. Pour the mixture into the bowl of the machine and freeze about 30 minutes


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