Homemade Ice Cream Recipes
Beat the summer heat and treat yourself to one of life’s simplest and most satisfying pleasures—ice cream. These homemade recipes from Edgewood Creamery, Elle's Patisserie and the Keeter Center are a sweet addition to any summertime soiree.
Chocolate Ice Cream
Recipe courtesy of Edgewood Creamery
Serves approximately 24
Made with Edgewood Creamery’s (5888 Farm Road 1090, Purdy, 417-442-3010) chocolate milk, this ice cream recipe is sure to please all the chocolate lovers in your life. The addition of instant pudding takes the richness factor to the next level.
- 6 eggs, beaten
- 1 can Eagle condensed milk
- ½ cup sugar
- 1 package French vanilla instant pudding
- 1 package instant chocolate instant pudding
- 1 teaspoon vanilla
- Pinch of salt
- 1 gallon Edgewood Creamery chocolate milk, available at Horrmann Meats, Ruby’s Market, Harter House in Nixa, Price Cutter Plus on Battlefield Road
Pour all ingredients except chocolate milk into ice cream maker. Finish filling ice cream maker full with chocolate milk. (It should take about a gallon.)
To prepare in a small-batch ice cream machine, mix all ingredients in a stand mixer, refrigerate and then freeze in batches.
Lavender Ice Cream
Recipe courtesy of Elle’s Patisserie
In addition to being adorable, Elle’s Patisserie (1454 E. Cherry St., Springfield, 417-832-2171) serves up a rotating roster of heavenly, handmade ice cream flavors including customer favorite lavender ice cream. With its delicate botanical flavor and bits of real lavender, this ice cream is a subtle but satisfying crowd pleaser.
- 2 cups heavy cream
- 1 cup half-and-half
- ⅔ cup mild honey
- 1 cup dried lavender (available at MaMa Jean’s Natural Market)
- 3 small eggs
- ⅛ teaspoon salt
In a 2-quart heavy saucepan bring cream, half-and-half, honey and lavender to a boil over medium heat while stirring occasionally. Remove pan from heat and steep, covered, for 30 minutes. Pour ice cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to clean saucepan and heat over medium heat until hot. Whisk together eggs and salt in a large bowl. Add one cup hot cream mixture in a saucepan and cook over moderately low heat, stirring constantly with a wooden spoon until thick enough to coat back of the spoon and temperature registers 170 to 175°, about five minutes. Do not let boil. Pour mixture through sieve into cleaned bowl and cool completely, stirring occasionally. Cover and chill mixture until cold, at least three hours. Transfer to an ice cream maker and follow manufacturer’s instructions. Place in an airtight container and put in freezer to harden.
Butter Pecan Ice Cream
Recipe Courtesy of the Keeter Center
With its very own creamery, it should come as no surprise the Keeter Center (1 Opportunity Ave., Point Lookout, 417-239-1900) has developed quite the reputation as an ice cream expert. Its handmade ice cream is some of the best in 417-land, and the folks behind this frozen goodness are sharing the recipe for their beloved Butter Pecan ice cream. Treat your guests (or just yourself) by whipping up a batch of this ice cream to enjoy on a warm summer afternoon.
- 12 ounces whole milk
- 8 ounces cream
- 4 and ½ tablespoons brown sugar
- 4 tablespoons white sugar
- ½ cup plus 3 tablespoons milk powder, divided
- 1 tablespoon corn syrup
- ½ teaspoon vanilla extract
- 2 ounces unsalted butter
- ¼ cup toasted pecans
Mix milk, cream, sugars, ½ cup milk powder, corn syrup and vanilla extract with a mixer and store in refrigerator. This will “age” the mixture. Melt butter in skillet. Add 3 tablespoons milk powder and stir until medium brown. Remove from heat and strain mixture. Reserve the browned milk powder and pour the butter back into pan to toast the pecans. Pour original mixture into an ice cream maker and follow the manufacturer’s instructions. When the ice cream has frozen, fold in toasted pecans and browned milk powder.