It’s time to celebrate summer’s signature cool and creamy treat! Sunday marks National Ice Cream Day, so we’ve brought you a roundup of some of our favorite flavors sure to leave you satisfied through the weekend and all the warm days ahead.
We’ve included delicious classics like Mint Chocolate Chip and Southern favorites like Fresh Peach and Lemon Custard. Stay refreshed with fun, fruity flavors like Mango and Strawberry Meringue, as well as sweet innovations like our All-American Ice Cream—a marvelous mix of blueberries, strawberries, and vanilla shortcake crumbles.
Make Sunday’s celebration that much sweeter with the traditional Southern homemade touch. You won’t even notice the tune of the ice-cream truck as it drives by!
All-American Ice Cream
2015-07-16 15:39:26
Ingredients
- 3 cups heavy whipping cream
- 1 cup half-and-half
- 2 (14-ounce) cans sweetened condensed milk
- 1½ cups sugar
- 6 large egg yolks, lightly beaten
- 1 tablespoon vanilla extract
- 1 pint fresh blueberries
- 2 cups chopped fresh strawberries
- Vanilla Shortcake (recipe follows)
Instructions
- In a heavy 4-quart saucepan, combine cream, half-and-half, sweetened condensed milk, and sugar. Bring to a simmer over medium heat; do not boil.
- In a medium bowl, combine egg yolks and vanilla. Add 2 cups hot cream mixture to egg mixture, stirring until well blended. Whisking constantly, gradually add egg mixture to remaining hot milk mixture in saucepan. Return to medium heat, and cook, whisking constantly, for 7 to 8 minutes or until mixture thickens slightly and coats the back of a spoon. Remove from heat, and let cool for 10 minutes. Cover, and chill for 4 hours to overnight.
- In the container of an ice-cream freezer, combine cream mixture, blueberries, and strawberries. Freeze according to manufacturer’s instructions. When ice cream is almost frozen but still soft, add crumbled Vanilla Shortcake. Spoon ice cream into a freezer-safe container, and freeze for 4 hours to overnight.
Southern Lady Magazine https://southernladymagazine.com/
Vanilla Shortcake
2015-07-16 15:40:56
Ingredients
- 1 cup all-purpose flour
- 1⁄4 cup sugar
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄4 cup cold butter, cut into pieces
- ½ cup heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400°. Line a baking sheet with parchment paper; set aside.
- In a medium bowl, combine flour, sugar, baking powder, and salt. Using a pastry blender, cut butter into flour mixture until mixture is crumbly.
- In a small bowl, combine cream and vanilla. Add cream mixture to flour mixture, stirring just until dry ingredients are moistened. On a lightly floured surface, pat dough into a ½-inch-thick circle, and place on prepared pan. Bake for 15 to 17 minutes or until lightly browned. Let cool completely on pan.
Southern Lady Magazine https://southernladymagazine.com/
Mint-Chocolate-Chip Ice Cream
2015-07-16 15:44:16
Ingredients
- 3 cups half-and-half
- 1 (14-ounce) can sweetened condensed milk
- 3⁄4 cup sugar
- 4 large egg yolks, lightly beaten
- ½ teaspoon peppermint extract
- 8 drops green liquid food coloring
- 1½ cups mini semisweet chocolate morsels
Instructions
- In a heavy 3-quart saucepan, combine half-and-half, sweetened condensed milk, and sugar. Bring to a simmer over medium heat; do not boil.
- In a small bowl, combine egg yolks and peppermint extract. Add 2 cups hot half-and-half mixture to egg mixture, whisking to combine. Whisking constantly, gradually add egg mixture to remaining hot half-and-half mixture. Return to medium heat, and cook for 8 to 10 minutes or until mixture coats the back of a spoon. Remove from heat, and let cool for 10 minutes.
- Stir in green food coloring. Pour into an airtight container. Refrigerate for 4 hours to overnight.
- Stir in chocolate morsels. Pour mixture into the container of an ice-cream freezer. Freeze according to manufacturer’s instructions. Ice cream will be soft. For firmer ice cream, place in an airtight container, and freeze for several hours or overnight.
Notes
- Tip: Spoon the final product between two chocolate cookies to create a simple and delicious ice-cream sandwich.
Southern Lady Magazine https://southernladymagazine.com/
Fresh Peach Ice Cream
2015-07-16 15:45:41
Ingredients
- 6 cups heavy whipping cream
- 2 cups half-and-half
- 2 (12-ounce) cans evaporated milk
- 23⁄4 cups sugar, divided
- ½ teaspoon salt
- 8 egg yolks, lightly beaten
- 2 teaspoons vanilla extract
- 4 cups chopped fresh peaches
Instructions
- In a large Dutch oven, combine cream, half-and-half, evaporated milk, 2½ cups sugar, and salt. Bring just to a simmer over medium heat; do not boil. Remove from heat.
- In a medium bowl, combine egg yolks and vanilla. Whisking constantly, slowly pour 2 cups hot cream mixture into yolk mixture. Whisking constantly, slowly pour yolk mixture into remaining hot cream mixture in Dutch oven. Return to medium heat, and cook, stirring constantly, for 15 minutes or until mixture coats the back of a spoon. Remove from heat, and let cool for 10 minutes. Cover, and chill for 4 hours to overnight.
Southern Lady Magazine https://southernladymagazine.com/
Lemon Custard Ice Cream
2015-07-16 15:47:25
Ingredients
- 3 cups heavy whipping cream
- 1 cup half-and-half
- 1 (12-ounce) can evaporated milk
- 11/4 cups sugar
- 2 tablespoons lemon zest
- 1/4 teaspoon salt
- 6 egg yolks, lightly beaten
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- In a heavy 3-quart saucepan, combine cream, half-and-half, evaporated milk, sugar, lemon zest, and salt. Bring to a simmer over medium heat; do not boil. Remove from heat.
- In a medium bowl, combine egg yolks, lemon juice, and vanilla. Add 1 cup hot cream mixture to egg mixture, stirring until well blended. Whisking constantly, gradually add egg mixture to remaining hot cream mixture in saucepan. Return to medium heat, and cook, stirring constantly, for 7 to 8 minutes or until mixture coats the back of a spoon. Remove from heat, and cool for 10 minutes. Cover, and chill for 4 hours to overnight.
- Pour mixture into a gel-type countertop freezer. Freeze according to manufacturer’s instructions. Ice cream will be soft. For a firmer texture, freeze ice cream in a freezer-safe container for up to 1 month.
Southern Lady Magazine https://southernladymagazine.com/
Mango Ice Cream
2015-07-16 15:48:19
Ingredients
- 2 cups heavy whipping cream
- 2 cups half-and-half
- 13⁄4 cups sugar
- 4 large egg yolks, lightly beaten
- ½ teaspoon coconut extract
- 3 mangos, peeled and pureed
Instructions
- In a heavy-bottomed 3-quart saucepan, combine cream, half-and-half, and sugar. Bring to a simmer over medium heat; do not boil.
- In a medium bowl, combine egg yolks and coconut extract. Add 2 cups hot cream mixture to egg mixture. Return to medium heat, and cook for 6 to 7 minutes or until mixture coats the back of a spoon. Remove from heat, and let cool for 10 minutes.
- Strain mixture through a fine-mesh strainer into an airtight container. Stir in mango puree. Cover, and refrigerate for 4 hours to overnight. Pour mixture into an ice-cream freezer, and freeze according to manufacturer’s instructions. Ice cream will be soft. For firmer ice cream, place in an airtight container, and freeze for several hours to overnight.
Southern Lady Magazine https://southernladymagazine.com/
Strawberry Meringue Ice Cream
2015-07-16 15:49:43
Ingredients
- 2 cups heavy whipping cream
- 2 cups half-and-half
- 1½ cups sugar
- 4 large egg yolks
- 1 tablespoon strawberry extract
- 1 (1-pound) container fresh strawberries, pureed
- 1 (5-ounce) container vanilla meringue cookies, crumbled
- Garnish: fresh strawberries, crushed meringue cookies
Instructions
- In a heavy 3-quart saucepan, combine cream, half-and-half, and sugar. Bring to a simmer over medium-low heat; do not boil.
- In a small bowl, whisk together egg yolks and strawberry extract. Add 2 cups hot cream mixture to egg mixture, whisking to combine. Whisking constantly, gradually add egg mixture to remaining hot cream mixture. Increase to medium heat, and cook for 6 to 7 minutes or until mixture coats the back of a spoon. Remove from heat, and let cool for 10 minutes.
- Strain mixture through a fine-mesh strainer into an airtight container. Whisk in strawberry puree. Cover, and chill for 4 hours to overnight.
- Pour ice-cream mixture and meringues into an ice-cream freezer. Freeze according to manufacturer’s instructions. Ice cream will be soft. For firmer ice cream, place in an air- tight container, and freeze for several hours or overnight. Garnish with fresh strawberries and crushed meringue cookies, if desired.
Southern Lady Magazine https://southernladymagazine.com/