Inner Chef

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Ice Cream Recipes (Ice Cream Maker)

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Blueberry Cheesecake Ice Cream


Blueberry Sauce:

¼ cup sugar

1½ tsp. cornstarch

¼ cup water

¾ – 1 cup fresh or frozen blueberries

1½ tsp. lemon juice


Graham Cracker Mixture:

1 cup graham cracker crumbs

1 Tbsp. sugar

¼ cup butter, melted


Ice Cream:

¾ cup sugar

½ (3.4-ounce) package instant cheesecake pudding mix

2 cups heavy cream

1 cup milk

1 tsp. vanilla extract


1. In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.

2. In a large bowl, combine the cracker crumbs and sugar. Stir in butter. Pat into an small ungreased baking pan. Bake at 350° F for 10-15 minutes or until lightly browned. Cool completely on a wire rack.

3. In a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer’s directions.

4. Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze.


Mint Chocolate Chip Ice Cream (Ice Cream Maker)                          Yield: About 1 quart

Prep Time: 20 minutes | Custard Chill Time: 8 hours | Churn Time: 20-30 minutes



2 cups heavy cream, divided

1½ cups whole milk

¾ cup granulated sugar

Pinch of salt

4 egg yolks

1 tsp. vanilla extract

1½ tsp. mint extract

3 drops green food coloring (optional)

½ cup chocolate chips

1. Warm 1 cup of the heavy cream, whole milk, granulated sugar and pinch of salt in a medium saucepan over medium-low heat, stirring occasionally, until the sugar dissolves.

2. Pour the remaining 1 cup of heavy cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

3. Stir the mixture constantly over medium heat with a  heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (if using a thermometer, it should be right around 170 degrees F). Pour the custard through the strainer and stir it into the cream. Add the vanilla and mint extracts and the food coloring (if using), and stir until cool over an ice bath.

4. Chill the mixture thoroughly in the refrigerator (preferably overnight). Churn according to your ice cream maker’s directions, adding the chocolate chips during the last 5 minutes of churning.




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