45+ Insanely Delicious Ice Cream Recipes You'd Never Guess Are Homemade (2024)

FAQs

What is the secret ingredient to ice cream? ›

The cream cheese helps create an ice cream with a denser, smoother texture. As explained by TASTE, cream cheese acts as a stabilizer in ice cream, preventing water from seeping out of the milk and cream as well as preventing the formation of ice crystals that detract from ice cream's creaminess.

Ice cream expert and IDFA Vice President, Cary Frye, explains, "Vanilla has long been the best-selling ice cream flavor not only because it is creamy and delicious, but also because of its ability to enhance so many other desserts and treats.

Vanilla Ice Cream:

Mix ½ cup sugar or 1/3 cup sugar and 3 tablespoons corn syrup 1 teaspoon flour and a few grains salt. Add to milk and stir until thickened. Cover and cook ten minutes. Beat 1 egg yolk slightly, add a portion of the hot milk, return to double boiler and stir and cook one minute.

If you have ever made ice cream, you already know what goes into it, ingredients such as milk, cream, and sugar. But there is one main ingredient that you may not have thought about, probably because you can't see it—air.

YouGov asked 1,000 U.S. adults about their favorite ice cream flavor, and many Americans ranked vanilla and chocolate at the top. Closely following America's most popular flavors were strawberry, cookies and cream, and chocolate chip.

With unit sales of approximately 176 million, Ben & Jerry's was the leading brand of ice cream in the United States in 2023. While Ben & Jerry's was the leading brand, private labels sold a total of over 401 million units that year.

Rocky Road, 4% Only four percent of Americans count Rocky Road Ice Cream as their favourite flavor. It is a chocolate-based ice cream with chopped almonds and marshmallow pieces mixed through. The ice cream flavor is often said to have originated in Australia.

They used ice and salt to lower the freezing temperature of the ice, and then sat the liquid product inside this mixture in a separate tub and stirred the cream until it froze. Ice was procured from frozen lakes in the winter and stored in ice cellars packed in straw where they remained frozen for months.

Make a custard out of milk, egg, sugar, salt, and vanilla. Remove from stove and let cool. Alternate between pouring snow and custard into the bowl until no more snow can be stirred into the mixture. Eat right away (before it melts on you!) or pour into ice cube trays.

Baskin-Robbins

Baskin Robbins is the largest ice-cream company with 7500 stores located in around 50 countries across the world. This global company was founded in the year 1946 with the merger of two ice cream shops. Burt Baskin started this company along with his brother in law, Irv Robbins.

What is the rarest kind of ice cream? ›

Ice cream company Cellato's Byakuya flavor cost a whopping $6,696 for just 4.3 oz. The ice cream, which can be purchased online, is made from rare ingredients, including truffles grown in Alba, Italy, which go for about $15,192 per kg.

Fat. A great ice cream owes its smooth, creamy mouthfeel to fat, which helps keep ice crystals small. As Bauer explains, fat is also extraordinarily effective at carrying flavors, so when ice cream melts in your mouth, you are hit with the taste of your ingredients.

Just the right amount of sugar—or a combination of different types of sugars—keeps the ice cream scoop-able. Fat is responsible for helping to create the rich, creamy, and smooth texture that we love.

At its core ice cream is a successful emulsion of fat into water, sugar, and ice with air mixed into the batch. An emulsion is a mixture of two substances that typically separate (like oil and water). But, instead mix together to form the consistent creamy base used for ice cream. It's Science!

So you can up the fat in your ice cream by substituting cream for milk or half-and-half in recipes. Even more effective, is that you can also add more egg yolks if making a custard-based ice cream, which will increase the creaminess due to their emulsifying properties.