Cool, delicious, and nostalgic of happy times, ice cream and its frozen friends (sorbet, sherbet, and the like) are the perfect way to treat yourself and your family this summer as the temps rise.
Make some sweet memories by making your own to share with the ones you love.
AUNT KATHRYN’S HOMEMADE
PEACH ICE CREAM
- 4 eggs
- 2.5 cups sugar
- 1 quart half & half cream
- 1 pint heavy whipping cream
- 1 quart whole milk
- 2 Tbsp. vanilla
- 1 quart fully ripe fresh peaches
Combine sugar and eggs and beat until well mixed. Add 1 quart milk and heat in a double boiler on the stove until ready to boil, but do not allow it to reach boiling point. Cool this mix and add the whipping cream, half and half cream, and vanilla. Stir well. Prepare the old-fashioned hand crank freezer or electric freezer and have plenty of ice and ice cream salt on hand. Pour ice cream mix into the freezer can and freeze according to instructions on the salt box. After freezing to hard consistency, pour water out of the ice cream freezer and pack the container with more ice and salt. Wrap in heavy towels and let sit a couple of hours to meld the flavors. Scoop and enjoy.
- 1 can full-fat coconut milk
- 2 cups frozen strawberries
- 1/4 cup maple syrup
- 1/4 tsp. vanilla extract
- pinch of salt
- 1 cup fresh or frozen strawberries, chopped
Place the 2 cups of frozen strawberries in a blender and blend until smooth. Add the coconut milk, frozen strawberry puree, maple syrup, vanilla extract, and salt to an ice cream maker and turn on according to the ice cream maker instructions. Takes about 30 minutes to freeze.
Once frozen, chop the 1 cup of frozen or fresh strawberries and fold into the ice cream. Place in a freezer safe container and keep frozen until ready to enjoy!
JUICY ORANGE SORBET
- 4 cups orange juice, fresh or bottled
- 3/4 cup sugar
- 1/4 cup water
Pour sugar into a small saucepan and add just enough water so that the sugar can completely dissolve when heated over low heat. Once the sugar has dissolved, add it to the orange juice. Chill the sweetened juice for 1 hour or until cold.
Churn the sorbet according to the directions of your ice cream maker, or pour it into a freezer-safe pan and alternate freezing it and whisking it with a fork to beat the ice crystals out. Freeze solid, and prior to serving let it sit at room temperature for 5–10 minutes.
BERRY YOGURT ICE POPS
- Whole yogurt (vanilla or flavored)
- fresh raspberries
This recipe couldn’t be any simpler or fresher! Just mash berries with a fork, mix with sugar, and let sit for 10-15 minutes, then stir into yogurt. Pour into a popsicle mold (or small plastic cups, if you don’t have a mold), insert sticks, and freeze for 6 hours. Easy peasy!