Mixed to Perfection

You’ve got the means to create ice cream just the way you like it. Now you just need instructions to reach the final product. We’ve got your back for that, too. With recipes ranging from simple to advanced, you’re just one mix away from deliciousness.

Simple Recipes

These simple recipes use common ingredients and a quick, simple method of mixing. Use these recipes to make a mix and freeze ice cream in minutes. Refer to the more advanced recipes for the highest quality and best results.

Sweet Cream Base

Ingredients

  • 1/4 Cup Sugar (50 Grams)
  • 2/3 Cup Milk (150 Grams)
  • 2/3 Cup Cream (150 Grams)

Instructions:

Mix sugar and milk until well blended. Then mix in the cream.

Frozen Yogurt Base

Ingredients

  • 1/4 Cup Honey
  • 1 1/2 Cup Greek Yogurt

Instructions:

Combine and mix till well blended.

Nut Butter Base (Non-Dairy)

Ingredients

  • 1/4 Cup Sugar
  • 1/4 Cup Smooth Nut Butter
  • Cup Non-Dairy Milk or Milk

Instructions:

Mix sugar and nut butter. Add the milk 1 tablespoon at a time, mixing till well blended. After 4 tablespoons, add the remaining milk and mix well.

Vanilla

Ingredients

  • 1/2 Tablespoon Vanilla (2 Grams)
  • 1/4 Cup Sugar (50 Grams)
  • 2/3 Cup Milk (150 Grams)
  • 2/3 Cup Cream (150 Grams)

Instructions:

Mix sugar, vanilla and milk until well blended, then mix in the cream.

Chocolate

Ingredients

  • 3 Tablespoons Cocoa Powder (15 Grams)
  • 1/4 Cup Sugar (50 Grams)
  • 2/3 Cup Milk (150 Grams)
  • 2/3 Cup Cream (150 Grams)

Instructions:

Mix the cocoa powder with the sugar then add a small amount of milk (about 2 tablespoons) to make a thick mixture (this will help prevent lumps from forming). Slowly continue to add the remaining milk and mix until the sugar is dissolved and the ingredients are well blended. Lastly, combine the cream.

Mint

Ingredients

  • 1/4 Tablespoon Mint Extract
  • 1/4 Cup Sugar (50 Grams)
  • 2/3 Cup Milk (150 Grams)
  • 2/3 Cup Cream (150 Grams)

Instructions:

Mix the sugar, mint and milk until well blended, then mix in the cream.

Coffee

Ingredients

  • 2 Tablespoons Espresso or 1 Tablespoon Instant Coffee
  • 1/4 Cup Sugar (50 Grams)
  • 2/3 Cup Milk (150 Grams)
  • 2/3 Cup Cream (150 Grams)

Instructions:

Mix sugar, espresso and milk until well blended, then mix in the cream.

Fruit Ice Cream

Ingredients

  • Mix 1/3 Cup Jelly/Jam (Any Flavor)
  • 2/3 Cup Milk (150 Grams)
  • 2/3 Cup Cream (150 Grams)

Instructions:

Add a small amount of milk (about 2 tablespoons) to the jelly/jam to make a thick mixture (this will help prevent lumps from forming). Slowly continue to add the remaining milk and mix until the ingredients are well blended. Lastly, combine the cream.

Honey

Ingredients

  • 3 Tablespoons Honey
  • 2/3 Cup Milk (150 Grams)
  • 2/3 Cup Cream (150 Grams)

Instructions:

Mix honey and milk until well blended, then mix in the cream.

Maple

Ingredients

  • 1/4 Cup Maple Syrup
  • 1 Tablespoon Sugar
  • 2/3 Cup Milk (150 Grams)
  • 2/3 Cup Cream (150 Grams)

Instructions:

Mix the maple syrup and sugar with the milk until well blended, then mix in the cream.

Advanced Recipes

These recipes require more steps and perhaps use more unique ingredients for various diets. The more effort put into creating the mix, the more reward after you freeze and enjoy your creation.

For the best ice cream, we need to consider the aspects of the recipe that help add smoothness and help hold the various ingredients together. These things we will refer to as texture enhancers. Traditionally, this was egg yolk. Egg yolk is used in a few of our recipes as a premium texture enhancer. These recipes require cooking both for safe food practice but also to activate the ingredients of the egg for its full potential. Because of the cooking, care must be taken so as to not make any “eggy” flavor come through in your final dessert.

Many other texture enhancers can be used with fantastic results such as gelatin, corn starch, tapioca powder or pectin. However, all of them require cooking to be “activated” and provide the benefit to your recipe. There are two texture enhancers that are available for specialty foods that are cold activating—guar gum and xanthan gum. We like them because they give a great result and don’t require the heating and cooling which takes a lot of extra time and effort.

Smooth Sweet Cream

This recipe uses a texture enhancer called guar gum. It gives great improvement to the texture and result of the ice cream with the added benefit of being able to reduce the fat content. Other texture enhancers require heat to be activated and one of our favorites is egg, which we will be using in the French ice cream and gelato recipes.

Ingredients

  • 1/4 Cup Sugar
  • 0.2 Gram Guar Gum (~Pea Size)
  • 3/4 Cup Milk
  • 1/2 Cup Cream

Instructions:

Mix the dry sugar and guar gum (if they are not premixed, the guar gum will cause lumps in the mixture). Then add the milk and stir until well blended. Lastly, mix in the cream.

French Style/Frozen Custard

This recipe uses the texture enhancer egg yolk. It gives great improvement to the texture and result of the ice cream with the added benefit of being able to reduce the fat content.

Ingredients

  • 1/4 Cup Sugar
  • 2 Egg Yolks
  • 3/4 Cup Milk
  • 1/2 Cup Cream

Instructions:

Beat together the sugar and egg yolks until well combined. Mix in the milk and then the cream and place on the stove. Heat until the mixture reaches 175 degrees Fahrenheit or just when the mixture starts to thicken (do not boil and do not overheat as it can get an “eggy” taste). Chill before freezing in the refrigerator for a few hours or in a bowl sitting in an ice bath.

Gelato

This recipe uses the texture enhancer egg yolk. It gives great improvement to the texture and result of the ice cream with the added benefit of being able to reduce the fat content. Gelato also uses slightly higher sugar content and lower fat content giving a softer finished ice cream with a dense, smooth texture.

Ingredients

  • 1/3 Cup Sugar
  • 2 Egg Yolks
  • 1 Cup Milk
  • 1/3 Cup Cream

Instructions:

Beat together the sugar and egg yolks until well combined. Mix in the milk and then the cream and place on the stove. Heat until the mixture reaches 175 degrees Fahrenheit or just when the mixture starts to thicken (do not boil and do not overheat as it can get an “eggy” taste). Chill before freezing in the refrigerator for a few hours or in a bowl sitting in an ice bath.

Coconut Base (Non-Dairy)

Ingredients

  • 1/4 Cup Sugar
  • 2/3 Cup Non-Dairy Milk
  • 2/3 Cup Coconut Cream

Instructions:

Put all ingredients into a blender and mix until well blended. (The coconut cream can have chunks that require more processing from the blender.)

Banana

Ingredients

  • 3 Large, Very Ripe Bananas
  • 2 Tablespoons Sugar (Optional)
  • 1/2 Cup Water

Instructions:

Put all ingredients into a blender and mix until well blended.

Chocolate Avocado

Ingredients

  • 1 Large, Ripe Avocado
  • 1/3 Cup Honey
  • 1/4 Cup Cocoa
  • 1/2 Cup Water

Instructions:

Put all ingredients into a blender and mix until well blended.

Lemon Custard

One of our favorites, this recipe is an amazing balance of sweet and tart but requires the extra effort that comes with any custard. Make two batches at once—you won’t regret it!

Ingredients

  • 1/4 Tablespoon Lemon Zest
  • 2 Tablespoons Lemon Juice
  • 1/4 Cup Sugar
  • 2 Egg Yolks
  • 3/4 Cup Milk
  • 1/2 Cup Cream

Instructions:

Beat together the sugar and egg yolks until well combined. Mix in the milk, lemon zest and the cream and place on the stove. Heat on low until the mixture reaches 175 degrees Fahrenheit or just when the mixture starts to thicken (do not boil and do not overheat as it can get an “eggy” taste). Strain the mixture to remove the zest and then chill before freezing in the refrigerator for a few hours or in a bowl sitting in an ice bath. Add your mixture to the Tern ice cream machine and then add 2 tablespoons of lemon juice. Freeze the mixture as usual. (Lemon can cause the dairy to curdle so we add it during the freezing to prevent this.)

Pistachio Gelato

This makes a great pistachio gelato but substitute almond, hazelnut or peanut butter for another amazing nut butter gelato. Also, substitute 1/4 cup of sugar for the honey for a purer nut flavor.

Ingredients

  • 1/4 Cup Pistachio Paste
  • 3 Tablespoons Honey
  • 3/4 Cup Milk
  • 1/2 Cup Cream

Instructions:

Mix the milk, honey and pistachio paste in a blender until smooth. Then stir in 1/2 cup of cream by hand (we don’t want to whip the cream in the blender).

Sorbet (Non-Dairy)

Sorbet is fruit at its finest. Each fruit is different in the fiber, water and sugar content but start with this for a great, well-balanced recipe. Note that even very sweet fruit at room temperature will lose some of its sweet flavor when frozen so the added sugar helps to balance this.

Ingredients

  • 1 1/3 Cup Fruit (300 Grams)
  • 3 Tablespoons Sugar (37 Grams)
  • 1 Tablespoon Lemon Juice (5 Grams)
  • 2 Tablespoons Water (30 Grams)

Instructions:

We recommend using a scale for this recipe—you can cut fresh fruit right into the blender container and weigh each ingredient instead of guessing on the volume. Using a scale, measure 300 grams of the fruit of your choice, add 37 grams (3 tablespoons) of sugar and 30 grams (2 tablespoons) of water and 5 grams of lemon juice (1 tablespoon). Mix everything in a blender until well combined. Strain any seeds or chunks if needed and then pour into your Tern to freeze.