Ice Cream Recipes

Written By Matthew Kress

Here is my collection of ice cream recipes with interactive ingredient calculators, because that is how my brain wants recipes to work. After you have made a base you can churn it in an ice cream maker, or use dry ice or liquid nitrogen!!!

 

Soft SERVE

This is a slightly lighter ice cream that is very similar to soft serve.

Makes approximately 1 liter. (Note 1 quart is 0.95 liters so I feel they are pretty much interchangeable for ice cream)


Whole Milk
Heavy Cream
Granulated Sugar
Dry Milk Powder
Vanilla Extract
Salt

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Mix everything together in a blender and your base is done! It churns better if you let it fully cool in the back of your fridge or in an ice bath. If you want to make little dots you can use a bowl of liquid nitrogen.

Creamy Custard

This is my favorite ice cream so far. I just love the eggy creaminess of it. Soooo good.


Whole Milk
Heavy Cream
Egg Yolks
Granulated Sugar
Dry Milk Powder
Vanilla Extract
Salt

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  1. Combine all the ingredients together in a blender and mix well until everything is dissolved.

  2. Pour the mixture into a ziplock bag or glass jar and cook it sous vide for 60 minutes. The temperature can be anywhere from 65°C (150°F) to 80°C (175°F). The hotter the temperature the more eggy it will taste (personally, I like mine at 80°C).

  3. Cool the mixture completely, either in the fridge or an ice bath. It can be kept in the refrigerator for up to a week.

Root Beer Float Syrup

This is the syrup I use to make little ice cream poppers with liquid nitrogen. I have not tried churning it to make ice cream.


Granulated Suger
Honey
Water
Root Beer Extract
Xanthan Gum (Optional)
Cream
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  1. Mix the sugar, honey, water, root beer extract, and optional xanthium gum together really well in a blender. Let the syrup sit for at least 60 min to ensure all the sugar is dissolved.

  2. Stir the cream into the root beer syrup and put it into a syphon.

  3. Charge the sypon with one cartridge of C02 and while still upright release the pressure to purge the oxygen and nitrogen.

  4. For a 500ml (1 pint) syphon add an additional CO2 cartridge, and for a 1L (1 quart) syphon add two more CO2 cartridges and agitate the canister gently.

  5. Let chill in an ice bath for 10-15 minutes. The longer you let it set, the more carbonation the syrup will have. I like to keep it in the fridge for about 2 hours before getting it really cold in an ice bath.

  6. Use as a root beer whipped cream, or freeze in liquid nitrogen to make the Root Beer Float of the Future!

Frostline Premade Mix

Sometimes you are just feeling lazy and want a premix bag. I think this stuff is pretty good for a mix and it is lactose free when made with water.


Milk/Water
Frostline Mix

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  1. Mix the water (milk tastes better) with the mix until completely dissolved (~2 minutes).

  2. Churn!

Note: The ice cream fluffs up quite a bit after churning, so the quantity is for final churned ice cream volume. The base will be less.

Matthew Kress