when i was little, my family would spend every single fourth of july at my great grandparents’ house. they had one of those old-fashioned, hand-crank, wooden ice cream makers. the slooow kind. where your arm gets super tired [to the point of thinking it may fall off] because you have to crank the handle for so long. that’s how i grew up making ice cream. so these days, electric makers aren’t allowed in the house. i was able to find an awesome wooden maker a few years ago at an antique shop and now we carry on the tradition with our kids every summer. there is nothing better than homemade vanilla ice cream. have you ever tried? not the kind in the store that’s labeled ‘homemade vanilla.’ make your OWN! do it.
this recipe i’m sharing, however, is a no-churn. i had never tried making the cold stuff this way before.
the ice cream was delicious [as were the cones]. what was left of it. i dropped 3/4 of the quart onto the kitchen floor while i was attempting to capture shots of the blueberry & cream filled tubs.
and then. .to make matters even better, i absolutely refused to spend money on a pizzelle iron for the cones [as i knew i would only use it once every five years and it would sit, collecting dust & taking up kitchen space]. so i free-formed the ‘waffle’ bowls using a tin as a bit of a mold to wrap the pieces around.
the recipe & process were almost identical to that of fortune cookies. all of the recipes are listed out below exactly as they are on the sites i found them. xx.
recipe for ice cream courtesy the baking goddess.
Yields | 1 quart
Inspiration | Pastry Affair
- 1 1/2 cups blueberries, fresh or frozen
- 1/4 cup granulated sugar
- 1 tsp cornstarch
- 6 ounces softened cream cheese
- 1/2 cup light brown sugar
- 2 cups whipping cream, cold
- 2 tsp pure vanilla extract
- Waffle cones, to serve (optional)
- In a small saucepan over medium-high heat, cook blueberries and granulated sugar until berries burst and release their juices (approximately 5-10 minutes). Add the cornstarch to thicken and continue cooking for another 1 to 2 minutes. Remove from heat and place blueberries in the freezer to cool quickly (approximately 15 minutes).
- In the large bowl of an electric mixer, beat the cream cheese and brown sugar until smooth. Add 1/2 cup cream and whip until the cream cheese mixture becomes incorporated. Scrape the bowl as needed. Add the rest of the cream and the vanilla extract and continue whipping until stiff peaks form. (this step may also be done with a hand mixer and a healthy dollop of patience!)
- In a plastic container, spread half the whipped cream. Top with half the blueberries. Spread the remaining cream and top with the remaining blueberries. Using a knife, swirl the ice cream. Cover and place in the freezer for at least 6 hours. Serve in waffle cones, if desired.
recipe & instructions for waffle bowls courtesy lindsay ann bakes.
- 1 large egg white
- 3 tablespoons granulated white sugar
- 1 tablespoon packed light brown sugar
- 1 tablespoon butter, melted
- 1/2 teaspoon vanilla extract
- 1/4 cup all-purpose flour