Just The Recipes HOME MADE ice cream

Do you love ice cream, especially delicious home made ice cream? It is so easy to make. The ice cream I make isn't made with sugar or anything artificial and if you prefer good natural food, you are sure to love this recipe.

Vanilla ice cream

Have all your ingredients ready at the beginning before you start mixing. This is the equipment I use:

  1. My Magimix food processor if making a fresh or raw fruity ice cream
  2. If making a fruit sauce based ice cream I use a small Le Creuset saucepan or a heavy based saucepan
  3. My much loved KitchenAid stand mixer to bring the ingredients together and then use the ice cream maker attachment to make the ice cream.

INGREDIENTS FOR THE ICE CREAM BASE - this can be used used for a delicious vanilla ice cream as well as a base for other ingredients

  • 2 free range eggs
  • 1 tsp vanilla extract
  • 1 cup whole milk (full fat)
  • 2 cups pouring cream - make sure it doesn't have any thickness such as gelatine - its the type of cream you use for for whipping
  • 1/2 of raw organic honey - you may need to adjust the amount of honey depending on the strength of the flavour of your honey
Honey ice cream with pecan nuts


  • Whisk the two free range eggs in the mixer bowl on high speed until they are pale yellow and thickened.
  • next add in the vanilla extract and mix well, then add the honey in a steady stream until it's blended thoroughly.
  • then add the cream slowly down the side of the mixer bowl or you may want to use a splashguard to prevent droplets of cream spilling onto your bench top and to assist in pouring the ingredients into the bowl,
  • then add in the whole milk, continuing mixing until all ingredients are thoroughly incorporated.
  • now set up your Ice cream maker - the KitchenAid ice cream maker needs to be kept in the freezer for a few hours (check manufacturers instructions for your machine, we keep ours permanently in the freezer so its ready to go when we want to make ice cream). Turn on the churner to the lowest speed and immediately start gently feeding the mixture into the ice cream maker. Once all the mixture is in, leave the machine to churn for 20 minutes.

COOKS TIP: I tend to keep an eye on it every now and again. You will find that the ice cream grows over the 20 minutes. When you first put it into the mixer it looks like a very small quantity, but by the time it's completed the cycle, the ice cream fits into a 2L container (see photos above). Once the churning is complete it will be at soft serve stage, so remove all the ice cream into a freezer-safe container, and place it into the fridge for a few hours. It is recommended that the ice cream should be consumed within 7 days (if it lasts that long!). Remove the ice cream container from the freezer for a few minutes before serving so it's not too hard to scoop.


To make STRAWBERRY ice cream - wash, dry and hull 450gm of ripe strawberries, place into a food processor and blend with the 1/2 cup of honey until smooth. Do not add the honey to the base recipe as well - only use one measure of honey. This quantity will make approximately 2 cups of liquid, so you won't need the milk as per the base recipe. Pour most of the strawberry purée slowly into the ice cream as it's churning, reserving about 1/3 cup for the topping. Your ice cream will be a pale pink.

Strawberry ice cream with strawberry topping

To make luscious CHOCOLATE ice cream - add in 2 or 3 heaped dessert spoons of a good quality dark chocolate cocoa into the base recipe. For the best results use a premium brand.

Top left : Chocolate ice cream, Top Right: Mango ripple; Below: Blueberry ripple and Chocolate ready to freeze, with an extra dusting of cocoa.

BLUEBERRY ICE CREAM before making the base ice cream mixture, place 1 cup of washed blueberries into a saucepan with the 1/2 cup of honey and 1/3 cup of water and place onto a low heat and stir, until the fruit has softened and split. Once slightly thickened, blend the softened fruit and then strain through a sieve to remove the gritty pulp and skins. Set aside and allow the blueberry syrup to cool. Once cold make your base ice cream and pour some of the blueberry syrup into the churning mixture and reserve 1/4 cup for the topping which can be swirled through with a fork or knife. Freeze as mentioned before.

To make MANGO ripple ice cream - make base recipe and add in the flesh of a large ripe mango blended with the honey.


Left: Fresh hulled strawberries ready to process with the honey; 2nd: a splashguard aids pouring, 3rd: churning, Right: just finished churning and ready to transfer into a bowl to freeze

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