Home made ice cream

As summer approaches and the days get hotter we will begin to search for ways to keep cool. Creating unique ice pops, ice cream, ice cream cookie sandwiches, ice cream sandwiches are ways our family use at home to cool down in the summer months.

There are a few fruits such as tamarind that have cooling properties when consumed. These fruits are always incorporated into our creations.

As you know we are all managing the effects of covid-19 particularly as it affects our incomes and spending power. One way we found to help our budgets is to create treats, instead of purchasing.

So, in this post we will take a look at homemade ice cream made from the traditional custard base our grand and great grandmother’s use. I know many of you can remember turning that crank, while adding ice and salt to the outer bowl. Thankfully we have progressed to electrical machines some style as the old ice cream makes with an electronic crank if you want that whole nostalgic factor as you create. As with any other homemade item there are some benefits of making your very own home made ice cream. We will outline a few below.

The ingredients list for homemade ice cream is pretty simple. All you need is whole milk, eggs, sugar, vanilla extract, and heavy cream to create a simple vanilla ice cream. For many of us we stock up on most of those things already in the refrigerator so they likely won’t be extra buys.

When it comes to homemade ice cream, you know exactly what goes into it. That is always a plus in my book! I source local eggs for our ice cream. When it comes to store bought ice cream, you have to decipher some of the ingredients on the label to make sense and decide whether or not you want the substances such as TBHQ and high fructose corn syrup listed in your body.

There are many supplemental additives and products added to help preserve ice cream so it lasts a long time and keep its creamy texture. Yet you may be more inclined to keep with more all-natural ingredients in the food you consume while keeping unnecessary additives to a minimum.You can create ice cream that satisfies your unique taste buds even if nobody else in the house, or the world, likes that flavor combination.

There are a wide range of flavors you can try out for your homemade ice cream, such as breadfruit ice cream, sweet potato ice cream, curry and mint ice cream, yam ice cream and avocado ice cream.We aren’t going to lie. Making homemade ice cream can be hard work and time intensive. Yet there are advantages in making your own versus buying the store bought ice cream varieties.How often do you like eating ice cream, would you have fun making it on your own? Depending on your answer you may decide to give it a try. You just might be pleased with the results.



  • 350ml heavy cream
  • 350ml full fat milk
  • 200g caster sugar
  • 4 oz soursop pulp
  • 12 egg yolks
  • 1/8 tsp Cinnamon
  • 1/8 tsp Nutmeg


1. Freeze ice cream bowl for 24 hours prior to start of making your custard base.Combine the milk and heavy cream in a medium sauce pan. Place on medium heat and bring to a boil, but not go more than a minute.
2. Combine the egg yolks, sugar and vanilla bean paste/extract. Lightly whip.
3. Remove the boiling milk/cream mixture from the heat. Using a measuring cup remove about 1 – 1.5 cup(s) worth and while beating the egg/sugar mixture slowly add to gently raise the temperature of the eggs. Scrape the warmed yolks and milk back into the saucepan.

4. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
5. Strain the custard into a heat safe bowl and allow to cool. Cover with cling wrap, gently push to the surface to avoid a skin forming. Chill overnight
6. Remove ice cream bowl and place in machine base, turn on, add the custard base, soursop puree and spices. Let churn for 20 – 30 minutes.7. Pour into container and freeze for 3 – 4 house or preferably overnight before scooping and enjoy.

Take your creation further by sandwich in ice cream between two soft chew home made cookies, (i may dip it in chocolate also 🙂 to make it that extra special treat) wrap with cling wrap and freeze 4 – 6 hours before unwrapping and enjoying.

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