Even the Roman emperor Nero knew about the pleasures of ice cream: he had snow brought from the Apennines to mix with honey and fruit – a primitive but delicious original form of ice cream. Today, the craft has been refined, but the desire remains. And thanks to modern possibilities, you can make a big splash with homemade ice cream at home: with or without an ice cream machine.
What does good ice cream actually need? Whether fruity or creamy – homemade frozen treats depend on the quality of the ingredients. The classic version requires a base of milk, cream, sugar and egg yolk. If you want a healthier option, you can use yogurt, coconut milk, frozen bananas or plant-based cream. Important: sugar is not only a flavor carrier, but also a consistency enhancer. Alternatives such as honey, date syrup or erythritol work – but only in the right balance.
With or without a machine – both are possible
With an ice cream maker, the ice cream is particularly creamy because the mixture is constantly stirred as it freezes. Without an appliance, you have to stir every 30 minutes to prevent ice crystals – a bit of effort, but well worth it. Nicecream is a particularly simple variant: blend frozen bananas and the ice cream is ready. Also great: freeze coconut milk with mango puree – exotic and vegan.
Ice cream today: less sweet, more flavor
Modern ice cream recipes rely on real flavors instead of artificial additives. The trend is towards salty caramel, yoghurt with basil, tonka bean or dark chocolate with olive oil. Ice cream with alcohol – such as sorbet with sparkling wine or gin – is also very popular.
Most popular varieties in Austria?
According to recent surveys, vanilla, chocolate, strawberry, stracciatella and pistachio are among the perennial favorites. What is striking is that vegan and sugar-reduced variants are rapidly gaining ground – and many “gelaterie” are now focusing on organic quality, regional ingredients and unusual combinations.
We’ve picked out a few recipes for you – two with and two without an ice cream maker, one creamy, one fruity. Have fun enjoying them!
Recipes for homemade ice cream with an ice cream maker
Creamy vanilla ice cream (classic)
Ingredients:
- 250 ml whole milk
- 250 ml whipped cream
- 4 egg yolks
- 100 g sugar
- 1 vanilla pod
Preparation:
Bring the milk to the boil with the scraped out seeds from the vanilla pod and the pod itself, leave to infuse. Beat the egg yolks with the sugar until frothy. Slowly stir in the vanilla milk, pour back into the saucepan and whisk over a medium heat until the mixture turns pink (approx. 84 °C). Chill, stir in the cream and freeze in the ice cream maker.
Fruity strawberry sorbet
Ingredients:
- 500 g ripe strawberries
- 100 ml water
- 100 g sugar
- 1 teaspoon lemon juice
Preparation: boil
sugar and water to make syrup, leave to cool. Finely puree the strawberries with the lemon juice, stir in the syrup. Freeze the mixture in the ice cream maker. If you like, you can mix in some fresh mint.
Recipes for homemade ice cream without an ice cream maker
Creamy banana and chocolate ice cream (vegan, quick)
Ingredients:
- 3 ripe bananas (frozen in slices)
- 2 tbsp unsweetened cocoa powder
- 2 tbsp almond or peanut butter
- 1 tsp vanilla extract
Preparation:
Puree the frozen bananas with the remaining ingredients in a powerful blender until creamy. Serve immediately or freeze in a tin for 1-2 hours for a firmer consistency.
Fruity mango yogurt ice cream
Ingredients:
- 300 g mango flesh (fresh or frozen)
- 200 g Greek yogurt
- 2-3 tbsp honey
- 1 tbsp lime juice
Preparation:
Puree all ingredients in a blender until smooth. Pour into a shallow dish and place in the freezer. Stir well every 30 minutes (approx. 3-4 hours) to avoid ice crystals.
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