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Wichita Falls Living Magazine

I Scream, You scream, We all Scream for Ice Cream!

I scream, you scream, we all scream for ice cream! July 1st marks National Creative Ice Cream Flavors Day.  To celebrate, skip the traditional chocolate, vanilla, and strawberry ice cream and try something new. 

When I picture the idyllic fourth of July I think of a picnic table hosting a variety of grilled meats, bright fruit salad housed in a carved out watermelon, potato salad, and other summertime sides, and a pitcher of sweet iced tea with beads of condensation rolling down the sides all on top of red white and blue plastic tablecloth.  I can hear kids running around laughing, decked out in patriotic clothes and the sound of an ice cream maker hard at work churning the homemade dessert everyone is ready to enjoy.  I also think of sweltering heat and flies, but that's not so picturesque. 

This weekend as you celebrate our independence, try a new ice cream flavor!  Here are some recipes courtesy of Epicurious to get your creative cream churning!

Peanut Butter, Banana, and Jelly Ice Cream

YIELD

Makes 8 servings (4 cups)
ACTIVE TIME
15 minutes
TOTAL TIME
1 hour, 50 minutes

INGREDIENTS

  • 6 large very ripe bananas
  • 6 tablespoons creamy peanut butter
  • 1/4 cup grape jelly

PREPARATION

  • Cut bananas into 1/2" slices. Arrange in a single layer on a large plate or rimmed baking sheet. Freeze until firm, about 1 1/2 hours. (can be done up to a day in advance)
  • Purée banana slices in a food processor, scraping down bowl as needed, until mixture becomes creamy, about 3 minutes. 
  • Add peanut butter and 3 Tbsp. water; purée until smooth, about 2 minutes more. 
  • Drizzle jelly over banana mixture, then pulse a few more times to just incorporate jelly and create a speckled appearance.
  • Divide ice cream among serving bowls and serve immediately.


No-Churn Salted Caramel Ice Cream

YIELD

Makes about 5 cups
ACTIVE TIME
15 minutes
TOTAL TIME
2 1/2 hours, plus 6 hours freezing time

INGREDIENTS

  • 1 (14-ounce) can sweetened condensed milk (or 1 1/3 cups store-bought dulce de leche)
  • 1/2 teaspoon flaky sea salt, plus more for serving
  • 2 cups very cold heavy cream
Special equipment: 9x5" loaf pan

PREPARATION

  • If making dulce de leche, place unopened can of milk in a medium pot filled with water (can should be completely submerged); cover and let simmer 2 hours. Remove can and let cool. Open can and transfer contents to a large bowl. Stir in 1/2 tsp. salt and let cool at least 10 minutes.
  • If using store-bought dulce de leche, combine with 1/2 tsp. salt in a large bowl.
  • Using an electric mixer on high speed, beat cream in a large bowl until stiff peaks form, about 3 minutes. 
  • Stir about 1/3 of the whipped cream into dulce de leche until just combined. 
  • Gently fold remaining whipped cream into dulce de leche mixture, then pour into 9x5" loaf pan. 
  • Cover with plastic wrap and freeze until firm, about 6 hours. (can be made 7 days ahead; cover and freeze in loaf pan)
  • Sprinkle with additional salt before serving.

Cooks' Note

If you don't have flaky sea salt, substitute 1/4 teaspoon kosher salt or 1/8 teaspoon table salt to get the same level of saltiness in the ice cream base.


Homemade Vanilla Ice Cream Base for your own creation!

YIELD

Makes about 3 1/2 cups

INGREDIENTS

  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 1/4 cup sugar
  • A pinch of kosher salt
  • 1/2 vanilla bean (or 1 teaspoon vanilla extract)
  • 5 large egg yolks
  • 1/4 cup sugar

PREPARATION

  • Combine 1 1/2 cups heavy cream, 1 cup whole milk, 1/4 cup sugar, and a pinch of kosher salt in a medium saucepan. 
  • Split 1/2 vanilla bean lengthwise and scrape in seeds; add pod (or use 1 teaspoon vanilla extract). 
  • Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat. If using vanilla bean, cover; let sit 30 minutes. 
  • Whisk 5 large egg yolks and 1/4 cup sugar in a medium bowl until pale, about 2 minutes. 
  • Gradually whisk in 1/2 cup warm cream mixture. 
  • Whisk yolk mixture into the remaining cream mixture. 
  • Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2-3 minutes. 
  • Strain custard into a medium bowl set over a bowl of ice water; let cool, stirring occasionally. 
  • Process custard in an ice cream maker according to manufacturer's instructions. 
  • Transfer to an airtight container. 
  • Freeze until firm, at least 4 hours and up to 1 week.

Find more creative recipes here.





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