Making homemade ice cream for friends and family is a sweet way to celebrate summer - and it's easier than you might think.
The following recipes are all dairy.1 cup heavy creamPineapple and Chipotle Ice Pops* Freshen easy homemade ice cream with new flavor combinations using berries, lemon, fresh mint, espresso, honey, fresh herbs or spices. Try the recipe for Fresh Fruit Ice Cream or Pineapple and Chipotle Ice Pops for a cool summer treat.Place pineapple in food processor. Cover and process until pureed. Combine pureed pineapple, sweetened condensed milk, pineapple juice, lime juice and chile powder in large bowl; mix well.Add milk, cream and coffee crystals slowly to saucepan on low heat, whisking until well blended. Remove from heat. Stir in vanilla. Cool completely, about 30 minutes.1 tablespoon fresh lemon juiceFood coloring1 (14-ounce) can sweetened condensed milkCombine orange juice, sweetened condensed milk, lemon juice, orange peel and rose water, if desired, in large bowl; mix well.Spoon into 8 (4-ounce) plastic ice pop molds or 10 (3-ounce) wax-coated paper cups. If using paper cups, insert wooden craft stick into the center of each cup. Freeze until firm, about 4 hours.1 cup pureed or mashed fresh fruit, such as peaches, strawberries, bananas and raspberriesFresh Fruit Ice Cream3/4 cup pineapple juice1 (20-ou nee) can crushed pineapple in pineapple juice, undrainedIngrid Hoffmann, host of the Cooking Channel's Simply Delicioso, uses sweetened condensed milk as a fool-proof base for her easy-tomake, tropically-inspired frozen treats. You don't even need an ice cream maker - your freezer does the work.Orange Cream Granita2 cups heavy cream1 tablespoon grated orange peelBring sweetened condensed milk to a boil in medium saucepan, stirring frequently. Reduce heat to low and cook, stirring constantly, about 15 minutes or until very thick.2 teaspoons vanilla extract3 cups orange juiceCombine sweetened condensed milk and vanilla in large bowl; stir in 1 cup pureed fruit and food coloring, if desired. Fold in 2 cups (1 pint) heavy cream (do not use nondairy whipped topping). Pour into 9-by-5-inch loaf pan or a 2-quart freezer container; cover. Freeze 6 hours or until firm.3/4 teaspoon rose water (optional)1 tablespoon vanilla extract1/4 teaspoon chipotle chile powder* Instead of serving in a traditional bowl, make a bowl out of your favorite summer fruit. Take half of a small cantaloupe, mini watermelon or pineapple, and scoop out the flesh. Then cut a flat edge off the bottom of the skin to make it stable. Fill it with your ice cream and drizzle with chocolate sauce and add other fun toppings.Pour 1/3 cup cooled mixture into each of 12 (3-ounce) disposable plastic cups or 12 (3-ounce) ice pop molds. Freeze until partially frozen, 1 1/2 to 2 hours. Insert wooden craft sticks. Freeze until firm, about 6 hours or overnight.To release from ice pop molds, dip quickly into warm water.1 tablespoon plus 1 teaspoon instant coffee crystals2 cups milkYield: about 1 1/2 quarts. - Family FeaturesYields 8 to 10 servings.Pour into 9-inch square baking pan. Cover and freeze just until edges are frozen, about 1 1/2 hours. Using a fork, scrape frozen granita toward center to break up ice crystals. Pat mixture evenly into pan. Cover and freeze. Repeat every 30 minutes until granita is firm, about 4 hours.To help you make your summer entertaining even more delightful, Ingrid has some helpful tips:1 tablespoon fresh lime juiceYields 4 cups.* For beautiful desserts with little prep work, try layering ice cream between prepared short bread cookies for a gourmet inspired ice cream sandwich or cake. For a real crowd pleaser, create a topping bar where guests can select the ice cream toppings of their choice. You could also serve the ice cream as ice pops by freezing the mixture in molds and inserting wooden craft sticks in the center.Yields 12 pops.
Yield: about 1 1/2 quarts. - Family Features
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