Ice Cream Recipes

There are still a few days left in July to enjoy National Ice Cream Month.

Thanks to all who shared their homemade ice cream recipes with us. Now, we want to share those recipes with you! We will be making both vanilla and chocolate at the station to enjoy this Friday. Won’t you join us in making your own?

This recipe is from Cindy Kahrs


4 1/2 C half & half
2 1/4 C sugar
4 1/2 T instant coffee
6 C whipping cream

Combine all in cream canister. Stir until sugar dissolves. Freeze as directed.

*This recipe is for a large ice cream maker-do the math for a smaller version


These next two are from Elelanor McChesney

Here is the recipe (somewhat modified) my mother used. She had farm fresh eggs and plenty of cream and milk.
Figure one egg (or equivalent amount of Egg Beaters) for each quart of ice cream you are making.
One half as many cups of sugar as the number of eggs 1-1 1/2 teaspoons pure vanilla or to taste; few drops of lemon extract; dash of salt.
Beat these ingredients together until light and fluffy. Add 1-1 1/2 boxes of instant pudding mix, any flavor desired and beat a little longer. Add 1 quart cream or half and half (more or less as desired) and beat again. (I have used liquid coffee creamer for lactose intolerant people.) Pour into ice cream canister and add enough whole milk to fill the can about 3/4 full. Freeze as directed.


For 1 gallon of ice cream:
1 small pkg. of instant chocolate pudding mix
2 eggs or equivalent amoung of Egg Beaters
1 1/2 cups sugar
1/2 cup cocoa powder
1 1/2 cups malted milk powder
1 cup whipping cream or liquid non-dairy coffee creamer
2 pints half and half
Whip the eggs; add sugar, cocoa. Add other ingredients alternately with malted milk powder. Add to freezer can and enough whole milk to fill the can 3/4 full. Freeze as directed.


These next two were dropped off at the radio station



1 cup sugar

1 12 oz can evaporated milk

1 can sweetened condensed milk

1 pint heavy whipping cream

3 t. Vanilla

Milk to the “fill” line



2 c sugar

6 eggs

1 qt. cream

2 – 12oz cans evaporated milk

¼- ½  c vanilla

Pinch salt

1 jigger of “Crown Royal” (must be Crown Royal)

Add milk if needed to reach fill line in freezer

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