Fruit Ice Cream Recipes

Apple Cinnamon Ice Cream

Ask them in the city. Ask them in the country. Everyone knows the number one pie in America is apple, and chances are, there is a scoop of ice cream on top of it. This recipe tastes like apple pie à la mode, hold the crust.

Apple Cinnamon Ice Cream can be made using chunky apple sauce, available in larger grocery stores, or made from scratch. A tart apple, such as Cortland or McIntosh, makes good apple sauce. Peel, core and slice three apples. Cook them in ¾cup cold water over medium heat until boiling. Reduce the heat, cover and simmer until the apples are soft (about 8 minutes). Add ⅓ cup brown sugar, ¼ teaspoon cinnamon and ⅛ teaspoon nutmeg. Bring to a boil while stirring constantly. Do not stir all of the lumps out; small pieces of apple should remain.

2⅔ cups packed brown sugar
¼ cup cornstarch
4 teaspoons cinnamon, or more to taste
⅛ teaspoon salt
7 cups half-and-half
2⅔ cups chunky apple sauce
2 tablespoons lemon juice

Combine the dry ingredients (brown sugar, cornstarch, cinnamon and salt) in a large pan. Add the half-and-half; stir over medium-low heat until the mixture thickens. Remove from heat. Let the mixture cool slightly before adding the chunky apple sauce and lemon juice. Refrigerate to cool the mixture and blend the flavors. Freeze in an ice cream freezer. Makes about one gallon.

Chunky Apple Rum Ice Cream

A delightful flavor—small chunks of apple strewn in a light rum cream. Chunky Apple Rum Ice Cream is interestingly different from the usual fare, and wins a blue ribbon for taste and creativity. This recipe uses apple sauce with small pieces of apple. Smooth apple sauce will not work; you can either make your own chunky apple sauce or purchase it already prepared.

2½ cups packed dark brown sugar
¼ cup cornstarch
⅛ teaspoon salt
2 quarts half-and-half
2⅔ cups chunky apple sauce
2 tablespoons lemon juice
1 teaspoon rum flavoring

In a large pan blend the brown sugar, cornstarch and salt. Add the half-and-half and cook over medium-low heat, stirring constantly. Cook until it thickens noticeably, then remove from heat and refrigerate until cool.

Just before freezing in an ice cream freezer, add the chunky apple sauce, lemon juice and rum flavoring. Makes about one gallon.

Banana Ice Cream

The banana is one of the most ancient cultivated plants known, and, with its close cousin the plantain, is a staple food in tropical countries around the world. Although it looks like a palm, the banana tree is really a huge herb, growing 10 to 20 feet high.

5 cups whole milk
4 eggs, lightly beaten
2½ cups sugar
dash of salt
2 teaspoons vanilla
2 cups mashed bananas (3 bananas)
3 cups whipping cream

In a large pan, combine the milk, eggs, sugar and salt. While stirring, slowly heat the mixture until it coats the back of a wooden spoon. Do not boil. Remove from the heat and refrigerate until cool.

When ready to freeze the ice cream, stir in the vanilla, mashed bananas and whipping cream. Freeze in an ice cream freezer. Makes about one gallon.

Butterscotch Banana Ice Cream

My favorite pie, the one my mother always used to make for me on special occasions, is butterscotch banana, made from ripe bananas and butterscotch pudding. The butterscotch pudding must be made from scratch—from brown sugar, milk, egg yolks, cornstarch, salt, butter and vanilla. I still love butterscotch banana pie. But a close substitute, with the same great taste, is Butterscotch Banana Ice Cream. This ice cream uses the same ingredients as mother’s butterscotch pudding. Now I can have my Butterscotch Banana Ice Cream on top of my butterscotch banana pie!

2⅔ cups packed dark brown sugar
½ cup (1 stick) butter or margarine
5½cups whole milk
3 cups whipping cream
4 egg yolks, lightly beaten
dash of salt
5 teaspoons vanilla
2 bananas, mashed (1⅔ cups)

Melt the butter over low heat in a large pan. Add the brown sugar and stir until the sugar just begins to caramelize. Turn the heat up to medium-low and add the milk, cream, egg yolks and salt. Cook the mixture until it is very hot (about 160°F). Continually stir the mixture while it is cooking to avoid scorching. When the cold milk and cream hit the mixture of warm butter and brown sugar, the butter may become lumpy and float to the top. As you continue to stir and the temperature of the mixture increases, the lumps will dissolve.

After the mixture has cooked, remove from heat and refrigerate until cool.

Mash the bananas either in a blender or with a potato masher.

Before freezing, add the vanilla and mashed bananas. Churn and freeze. Makes about one gallon.

Blackberry Ice Cream

Blackberries grow on a small shrub belonging to the rose family. Found wild in many parts of the United States, blackberries are a favorite food of wild animals, as well as man. Blackberry Ice Cream has a mild flavor compared to raspberry and other fruit-flavored ice creams. Nonetheless, Blackberry Ice Cream will have people licking their bowls clean and asking for more.

2½ cups granulated sugar
3 eggs
6 cups half-and-half
¼ teaspoon salt
2 teaspoons vanilla
2 12-ounce packages of frozen blackberries (or about
5 cups whole blackberries)
sugar to sweeten blackberries lightly (about 1 cup)
1 tablespoon lemon juice

Mix together the sugar and eggs to make a thick paste. Add the half-and-half and salt; heat in a large pan over a medium-low flame. Cook and stir until the mixture is very hot, but not boiling. Then remove from the stove and refrigerate. Stir in the vanilla when the mixture is cool.

Thaw two 12-ounce packages of blackberries, or use 5 cups of fresh or canned berries. Mash the blackberries with a potato masher. Sweeten to taste; about 1 cup of sugar should be adequate. You should have about 3 to 3½ cups of mashed, sweetened berries to mix into the ice cream. Stir the lemon juice into the berries and refrigerate overnight to allow time for the sugar to blend in well with the blackberries.

When ready to freeze, add the blackberries to the ice cream mixture. Freeze in an ice cream freezer. Makes about one gallon.

Blueberry Ice Cream

A favorite summer pastime in the Upper Peninsula of Michigan is picking wild blueberries, a common plant in the area that grows up to a foot tall. In July, people tramp the woods and open meadows looking for blueberries, although fighting off mosquitoes and blackflies can take as much time as picking the plump, bluish-black berries. Blueberries make a very pretty ice cream, and the taste lives up to its appearance.

3 cups mashed blueberries, fresh, canned or frozen, sweetened with about ½ cup sugar (2 12-ounce packages frozen)
2 tablespoons lemon juice
2⅔ cups granulated sugar
4 eggs
7 cups half-and-half
2 teaspoons vanilla

Mash the blueberries with a potato masher. Add the lemon juice and enough sugar (about ½ cup) to reduce the tartness. Refrigerate overnight.

In a large pan combine the sugar and eggs. Add the half-and-half and heat slowly for 12 to 15 minutes over medium-low heat until hot, but not boiling. Stir constantly to prevent scorching. Do not boil. Remove from the heat and refrigerate until the mixture is cold. Add the vanilla and blueberries. Freeze in an ice cream freezer. Makes about one gallon.

Orange Blossom Ice Cream

Orange Blossom Ice Cream is a thirst-quenching frozen dessert that helps to beat the summer heat, and also makes a great-tasting drink. By mixing ginger ale and Orange Blossom Ice Cream in a blender, you can make an Orange Blossom Freeze. Use approximately equal measurements of ice cream and ginger ale.

4 cups whipping cream
2½ cups granulated sugar
¼ teaspoon salt
¾ of a 6-ounce can of frozen orange-juice
concentrate, undiluted
¼ cup lemon juice
5 cups whole milk

Beat together the whipping cream, sugar, salt and orange juice concentrate. Add the lemon juice and milk. Freeze in an ice cream freezer. Makes about one gallon.

Fresh Peach Ice Cream

Peaches, probably native to China, have been consumed by man for over 3000 years. The ancient Romans sold peaches for what would be equivalent today to more than $4.50 apiece. On a hot summer day, when you are looking for a cool, refreshing dessert, Fresh Peach Ice Cream is what you need. Ripe peaches, blended with cream, a little sugar, and then frozen, will cool anyone’s disposition.

4 eggs
2½ cups sugar
5 cups whole milk
3 cups whipping cream
5 very ripe peaches
1 tablespoon lemon juice

Blend the eggs and sugar thoroughly. Add the milk and cream and heat in a large pan over a medium-low flame, stirring frequently. When the mixture is hot to touch, about 110°F, remove from the stove and cool in refrigerator. Peel peaches and chop fine. Peaches must be very ripe (soft), or they will get caught in the dasher and cause problems. Add just enough sugar to take the tartness off the peaches, then mix the chopped, sweetened peaches and the lemon juice. (The lemon juice brings out the flavor and keeps the peaches from turning dark. )

When the milk mixture has cooled, add the peaches. The best ice cream is obtained by cooling the whole mixture for a few hours before freezing.

Freeze in an ice cream freezer. Makes about one gallon.

Creamy Peach Ice Cream

Adding almond flavoring to a cream-rich peach ice cream creates a new and excitingly different taste sensation. This is also a good ice cream to keep in the freezing compartment of your refrigerator, since its flavor improves with time.

2 cups sugar
2 tablespoons cornstarch
dash of salt
2 eggs
6 cups half-and-half
2 teaspoons vanilla
½ teaspoon almond extract
1 20-ounce package frozen sliced peaches
sugar to sweeten peaches (about ½ cup)
2 tablespoons lemon juice
1 cup whole milk, or as needed

Thoroughly combine the sugar, cornstarch, salt and eggs. Stir in the half-and-half and cook over medium-low heat until the mixture thickens slightly. Remove from heat and refrigerate. When cool add the vanilla and almond extract.

Thaw the frozen peaches. Either dice them very small, or mash them with a potato masher. Add sugar to taste (about ½ cup). You should have 3 cups of sweetened mashed peaches. Mix in the lemon juice and refrigerate for at least 1 hour.

When you are ready to freeze the ice cream, add the peaches to the ice cream mixture and pour into the freezing can. Add enough whole milk to bring the level ¾ full. Chum and freeze. Makes about one gallon.

Pumpkin Ice Cream

Pumpkin Ice Cream is a seasonal treat, especially appropriate at times when people traditionally serve pumpkin pie: Thanksgiving and Christmas. As a matter of fact, when you are going to make pumpkin pie, make a double pumpkin custard recipe and turn the extra pie filling into ice cream. Just add extra sugar, cream and milk.

1 16-ounce can pumpkin (2 cups)
2 cups granulated sugar
1 13-ounce can evaporated milk
2 cups whipping cream
1 quart whole milk
2 eggs
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon cloves
4 teaspoons vanilla

In a large mixing bowl beat together all of the ingredients except the vanilla. Heat over medium-low heat until the mixture is very hot to touch (12 to 15 minutes cooking time). The heat blends the flavors and slightly thickens the mixture. Refrigerate until cool; add the vanilla and freeze in an ice cream freezer. Makes about one gallon.

Purple Plum Ice Cream

Little Jack Homer’s Christmas pie would have been twice as good if he had had some tasty, homemade Purple Plum Ice Cream to go with it. Purple Plum Ice Cream is worth trying, whether you have a plum pie to eat alongside it or not.

2 1-pound, 14-ounce cans purple plums (about 32 plums)
¼ teaspoon almond extract
1 tablespoon lemon juice
2½ cups sugar
¼ teaspoon salt
7 cups half-and-half

Open two cans of purple plums and drain. Remove the seeds, add the almond extract and lemon juice to the plums and purée in a blender. Sweeten to taste (about ⅓ cup of sugar). Refrigerate the puréed plum mixture for a few hours to allow the flavors to blend.

In a large pan combine the sugar, eggs and salt, then add the half-and-half. Cook the mixture over medium-low heat, stirring constantly to prevent scorching. Remove the mixture from the stove when it is very hot to touch (about 150°F), and refrigerate until cool.

When you are ready to freeze the ice cream, combine the plum mixture with the milk mixture. Freeze in a home ice cream freezer. Makes about one gallon.

Raspberry Ice Cream

Raspberry Ice Cream makes a great dessert for any meal, its delicate taste and slight tartness adding a welcome finishing touch. It cleanses the palate with its light, flavorful smoothness and texture.

2⅔ cups sugar
4 eggs
5 cups whole milk
3 cups whipping cream
2½ cups mashed raspberries
1 tablespoon lemon juice
5 rennet tablets, dissolved in ¼ cup cold water

In a large pan blend together the sugar and eggs. Add 4 cups of whole milk and the whipping cream. While stirring, heat the mixture to approximately 110°F or until hot to touch. Remove mixture from the heat and let it cool in the refrigerator.

Mash the raspberries and blend in the lemon juice. Add the raspberries to the milk mixture. The longer the ice cream mixture is allowed to cool and blend the flavors, the smoother and better tasting your ice cream will be.

Ten minutes before freezing, add the dissolved rennet tablets and the remainder of the whole milk as needed to fill the freezing can ¾ full.

Chum and freeze. Makes about one gallon.

Two Berry Ice Cream

Two Berry Ice Cream will turn homemade ice cream skeptics into quick converts. The raspberry-blackberry combination used in this recipe came about quite by accident. While out picking wild raspberries one July, I came across some blackberries and threw them into the pail. The blend of red raspberries and blackberries is delicious.

6 cups whole milk
3 cups whipping cream
2½ cups granulated sugar
4 eggs, lightly beaten
2 cups wild red raspberries, mashed and sweetened
½ cup wild blackberries, mashed and sweetened
2 teaspoons vanilla extract
1 tablespoon lemon juice

In a large pan, combine the sugar, 1 quart of milk, whipping cream and beaten eggs. Heat the mixture over medium-low heat, stirring constantly, until it reaches approximately 130°F (or until the mixture feels very hot to your finger). Remove the mixture from the heat and cool in the refrigerator.

When the ice cream mixture has cooled, add the sweetened raspberries, sweetened blackberries, vanilla and lemon juice. Pour the mixture into the ice cream freezing can and add whole milk until the can is ¾ full.

Raspberries and blackberries are very seedy. If you like, you can remove most of the seeds by pushing the berries through a sieve or strainer.

Wild red raspberries and blackberries seem to have more flavor than their cultivated relatives, but domestic berries can be used. Fresh, frozen or canned berries will substitute for the fresh, wild ones.

If you use fresh raspberries and blackberries, use the quantities given in the recipe. Mash them, measure and sweeten to taste.

Two 10-ounce packages of frozen red raspberries can be used. Frozen berries are usually already sweetened. Thaw and mash the raspberries before using. Use all the juice, and decrease the amount of milk to compensate for the additional liquid. Either add half a 10-ounce package of frozen blackberries or half a 16-ounce can of blackberries.

Canned raspberries and blackberries can also be used. Add two 16-ounce cans of red raspberries and half a can of blackberries. Canned berries usually come in a sweetened syrup and do not require additional sugar. It may be advisable to drain off some of the liquid if the can seems to contain more liquid than berries. In any case, add enough whole milk to the mixture to fill the freezing can ¾ full. Makes about one gallon.

Strawberry Ice Cream

The strawberry is a native American plant and a relative of the rose, and it flavors the third most frequently consumed ice cream. Strawberry Ice Cream is good at any season. Frozen berries are easier to make ice cream with, since they are less firm than fresh berries and can be mashed more easily. Top your dish of Strawberry Ice Cream with sliced, fresh strawberries and you have a strawberry-strawberry sundae treat.

2⅔ cups granulated sugar
4 eggs
pinch of salt
3 cups whipping cream
3 cups mashed, sweetened strawberries (about ¼ cup
sugar will sweeten berries)
1 tablespoon lemon juice
2 teaspoons vanilla extract
whole milk as needed (about 5 cups)

In a large pan combine the sugar, eggs and salt. Add the whipping cream and cook the mixture over medium-low heat, stirring constantly to avoid scorching. Remove from the heat when the mixture coats the back of a spoon (about 180°F). Refrigerate. When cool, add the vanilla.

Either dice the strawberries into very small pieces or slice and mash them. Add the lemon juice to the strawberries and stir in just enough sugar to sweeten (about ¼ cup). Refrigerate for at least 1 hour to allow the sugar to blend in with the strawberries.

When ready to freeze the ice cream, add the strawberries to the cream-sugar-and-egg mixture. Pour into an ice cream freezing can and add whole milk to bring the mixture up to ¾ full. Freeze in a home ice cream freezer. Makes about one gallon.