Sweet Summer Treat-3 Ice-Cream Recipes



Who don’t love ice cream in summer! In today’s passage, I would like to recommend 3 ice-cream recipes for the upcoming summer! Here we go!

Peanut Butter Ice Cream



  • 3/4 C granulated sugar

  • 2 lrg eggs

  • 2 lrg egg yolks

  • 1 C whole milk

  • 3/4 C peanut butter chunky will get stuck in the machine

  • 2 C heavy whipping cream

  • 1 1/2 tsp vanilla


  1. Beat the sugar, eggs and egg yolks until they are thick and pale yellow.

  2. In a saucepan bring the milk to a simmer.

  3. Slowly beat the milk into the eggs (don’t just pour it will cook the eggs).

  4. Pour the entire mixture back into the saucepan and place over LOW heat.

  5. Stir constantly until the custard thickens (be careful not to scramble the eggs).

  6. Remove from heat and stir in the peanut butter.

  7. Pour through a strainer into a bowl and stir in the cream and vanilla.

  8. Refrigerate overnight until cold.

  9. Run through your ice cream machine according to your machine’s directions.

  10. You can eat it when done, or freeze at least 2 hours for firmer ice cream.

Strawberry Ice Cream



  • 1 1/2 lemons juice

  • 1 1/2 oranges juice

  • 1 C frozen strawberries

  • 3/4 C granulated sugar

  • 2 C heavy whipping cream

  • 1 C whole milk

  • Dash of salt

  • 1 tsp Vanilla


  1. Put the lemon and orange juice in your blender, along with the strawberries and sugar.

  2. Puree until smooth, adding some of the milk if you need too (don’t break your blender).

  3. Pour into a bowl and mix in the rest of the milk, salt, cream and vanilla.

  4. Stir it well then run it through your ice cream machine according to the directions.

  5. Serve immediately for soft ice cream and freeze a few hours for firmer ice cream.

Rich Ganache Chocolate Ice Cream



  • 2 1/4 C heavy whipping cream

  • 10 oz Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips

  • 3/4 C granulated sugar

  • 4 lrg egg yolks

  • 1 lrg egg

  • 1/3 C unsweetened cocoa powder

  • 1 1/2 C whole milk

  • 1 1/2 tsp vanilla


  1. Bring the cream to a simmer in a small sauce pan.

  2. Place the baking chocolate in a metal bowl.

  3. Pour the cream over the chocolate and let it sit for 5 mins - tip - cover with plastic wrap to help keep the heat in.

  4. Stir it smooth. Set it aside.

  5. In another bowl whip the sugar, eggs and cocoa with a whisk. It will start crumbly and get smoother as you go.

  6. Bring the milk to a simmer in a medium saucepan.

  7. Slowly pour the milk into the chocolate mixture while beating the mixture.

  8. Pour the whole thing back into the saucepan and cook over low heat.

  9. It will start out very foamy, but as you stir the foam will go away and it will thicken slightly.

  10. Pour through a strainer into the ganache and stir together.

  11. Stir in the vanilla.

  12. Cool in the refrigerator 4 hours or overnight.

  13. Run through your ice cream maker according to the directions.

  14. Pour into a container and freeze 2 -4 hours before serving.

Recommended product:

Aicok Ice Cream Maker


  1. 1.6 quarts large capacity for both personal and family use.

  2. Only 15-20 minutes waiting for the ice cream.

  3. Choosing the different flavors freely.

Are you ready to try the ice-cream recipes? Give it a try and enjoy making them!