The Big Chill

Ice cream isn’t really all that hard to make. You just mix a couple of your favorite flavors and freeze ’em, then it’s done. Since you’re making homemade ice cream, you don’t have to churn your mixture as much as commercial ice-creams. You will really taste a purer, richer flavor when you don’t whip too much air into your cream base to increase its volume like more commerical preparations. The good thing about making your own ice-cream is that it’s free from stabilizers and preservatives. You use fresh fruits and cream and you can adjust the sweetness levels readily. In the recipes  below, I chose the flavors that I liked, but you can easily  substitute your own favorites. So, counter the summer burn with a little churn and lick your way to coolness!

Photography by MICHAEL ANTHONY SAGARAN

Pistachio Ice cream

• 2 cups whipping cream
• 1/2 cup powdered sugar
• 1/2 cup toasted and unsalted pistachio
• 1 whole egg

1. Using your blender, put all ingredients and blend for 1-2 minutes.
2. Put in a container and chill overnight

Photography by MICHAEL ANTHONY SAGARAN

Raspberry Ice cream

• 2 cups whipping cream
• 1/2 cup powdered sugar
• 1/4 cup raspberry jam
• 1 whole egg

1. Using your blender, put all ingredients and blend for 1-2 minutes.
2. Put in a container and chill overnight

Photography by MICHAEL ANTHONY SAGARAN

Chocolate Ice cream

• 2 cups whipping cream
• 1/2 cup powdered sugar
• 1/2 cup chocolaye ganache or 1/2 cup of your favorite chocolate spread
• 1 whole egg

1. Using your blender, put all ingredients and blend for 1-2 minutes.
2. Put in a container and chill overnight