Our favorite ice cream recipes, with all the trimmings

It's summer. It's St. Louis.

Therefore, it's hot. Or it's been hot and it's going to be hot again. You can count on it.

Sure, you could go to your favorite ice cream emporium or frozen custard parlor. But there is nothing quite as coolly satisfying as making your own ice cream and sharing it with family and friends.

Better still, eat it all yourself and never mention it to family and friends. They don't have to know.

And because nothing goes with ice cream like chocolate sauce, and nothing goes with chocolate sauce like whipped cream, we present 10 of our very favorite recipes for ice cream, chocolate sauce and whipped cream.

Napkins will be necessary.

Yield: 1 quart

½ cup sweetened condensed milk

1 ounce white chocolate chips

¼ cup sour cream

1 tablespoon vanilla extract

Pinch of salt

1¼ cups heavy cream, chilled

1. Microwave sweetened condensed milk and white chocolate in large bowl until chocolate melts, stirring halfway, about 30 seconds. Let cool. Stir in sour cream, vanilla and salt.

2. Using stand mixer fitted with whisk, whip cream on medium-speed to soft peaks. Whisk 1/3 of whipped cream into white chocolate mixture. Fold remaining whipped cream into mixture until incorporated.

3. Place in an airtight container and freeze until firm, at least 6 hours or up to 2 weeks.

Per serving (based on 8): 226 calories; 18g fat; 11g saturated fat; 54mg cholesterol; 3g protein; 14g carbohydrate; 14g sugar; no fiber; 331mg sodium; 94mg calcium

Recipe from "Kitchen Hacks," by Cook's Illustrated

Homemade Salty caramel ice cream, Wednesday, July 31, 2019. Photo by Hillary Levin [email protected]

Yield: 1 quart (or a little less)

2 cups whole milk, divided

1 tablespoon plus 1 teaspoon cornstarch

1½ ounces (3 tablespoons) cream cheese, softened

½ teaspoon plus ¾ teaspoon fine sea salt, see note

1¼ cups heavy cream

2 tablespoons light corn syrup

⅔ cup plus 2 teaspoons granulated sugar

2 teaspoons vanilla extract

Note: The total of 1¼ teaspoons of salt makes for a fairly salty ice cream. It's supposed to be salty, but if you want it to be less assertive you can add less than ¾ teaspoon in step 5.

1. Mix 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Mix the cream with the corn syrup in a measuring cup with a spout. Fill a large bowl with ice and water.

2. Heat the ⅔ cup of sugar in a 4-quart saucepan over medium heat. Stand over the pan with a heatproof spatula ready, but do not touch the sugar until there is a thin ring of melted and browning liquid sugar around the edge of the sugar. When the edges of the melted sugar begin to darken, use the spatula to bring them into the center to help melt the unmelted sugar. Continue stirring and pushing the sugar around until it is all melted and evenly amber in color, like an old penny.

3. When little bubbles begin to explode, give the sugar another moment and then remove from the heat. Immediately, but slowly, pour about ¼ cup of the cream and corn syrup mixture into the burning hot sugar. Be careful — it will pop and spit. Stir until it is incorporated, then add a bit more cream and stir, then continue until it is all in. Do not worry if the melted sugar seizes and solidifies.

4. Return the pan to medium-high heat and add the rest of the milk and vanilla. Bring to a rolling boil and boil for 4 minutes. Remove from the heat, give the cornstarch slurry a quick stir, and gradually whisk in the slurry.

5. Bring back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat. If any caramel flecks remain, pour the mixture through a sieve. Add the remaining ¾ teaspoon salt and the remaining 2 teaspoons sugar.

6. Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon resealable plastic bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

7. Pour into ice cream-maker canister and freeze according to product instructions. Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Per serving: 275 calories; 18g fat; 11g saturated fat; 65mg cholesterol; 3g protein; 27g carbohydrate; 24g sugar; no fiber; 205mg sodium; 100mg calcium.

Recipe from “Jeni’s Splendid Ice Creams at Home,” by Jeni Britton Bauer.

• To print recipe, click here, then click the printer icon under the headline.

Homemade Superb Italian chocolate ice cream, Wednesday, July 31, 2019. Photo by Hillary Levin [email protected]

Yield: 2½ quarts

6 ounces unsweetened chocolate, broken into pieces

2 (14-ounce) cans sweetened condensed milk

1 tablespoon vanilla

1 stick (½ cup) unsalted butter, cut into 8 pieces

6 egg yolks

4 ounces semisweet chocolate

1 cup strong black coffee

1½ cups granulated sugar

1 cup light cream, see note

½ cup dark rum

½ cup crème de cacao

4 cups whipping cream

2 ounces unsweetened chocolate, grated

½ teaspoon salt

Note: If you can't find light cream, you can make it yourself by mixing ½ cup whipping cream and ½ cup half-and-half.

1. Melt 6 ounces broken unsweetened chocolate in the top of a double boiler over hot water. Add the milk, stirring until smooth. Stir in the vanilla. Remove from heat. Add the butter, one piece at a time, stirring until all butter has been absorbed. If the butter does not melt, return pan to medium-low or medium heat before stirring and adding more butter.

2. Beat the yolks in a medium bowl until light and lemony colored. Gradually stir in the chocolate mixture; stir until smooth and creamy.

3. Heat the the semisweet chocolate, coffee, sugar and light cream in the top of a double boiler over hot water, stirring constantly, until chocolate and sugar melt. Stir in the rum and crème de cacao. Cool to room temperature.

4. Combine the two chocolate mixtures, the whipping cream, the finely grated unsweetened chocolate and the salt. Pour into the canister of an ice cream maker (you may have to do this in batches); freeze according to manufacturer's directions. It will not freeze as firmly as other ice creams. Place in airtight container and freeze in freezer at least 4 hours until relatively firm.

Per serving (based on 20): 597 calories; 38g fat; 23g saturated fat; 147mg cholesterol; 9g protein; 58g carbohydrate; 54g sugar; 1g fiber; 153mg sodium; 210mg calcium

Adapted from "Bert Greene's Kitchen Bouquets," by Bert Greene

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Homemade Lemon lotus ice cream, Wednesday, July 31, 2019. Photo by Hillary Levin [email protected]

Yield: 12 servings

4 lemons, divided

2 cups granulated sugar

1 quart (4 cups) half-and-half

2 cups milk, see note

Note: For richer ice cream, use all half-and-half instead of milk, for a total of 6 cups of half-and half.

• This recipe can easily be cut in half.

1. Trim off and discard the ends of 1 lemon. Cut the lemon into thin slices. Remove the seeds from the slices and cut the slices in half.

2. Squeeze the remaining 3 lemons and combine the juice with the sugar in a mixing bowl. Add the lemon slices and refrigerate, preferably overnight. Stir until all the sugar is dissolved.

3. Combine the half-and-half and milk (if using) in the canister of an ice cream freezer (you may have to do this in batches). Chill thoroughly, preferably in the freezer, for 10 to 20 minutes. Do no allow the mixture to freeze. Skip this step if your ice cream maker has a canister with a liquid interior that freezes in the freezer.

4. Add the lemon and sugar mixture to the ice cream mixture and install the canister in the ice cream freezer. Freeze according the the manufacturer's instructions. Place ice cream in an airtight container and freeze in your freezer at least 4 hours before serving.

Per serving: 200 calories; 2g fat; 1g saturated fat; 8mg cholesterol; 3g protein; 43g carbohydrate; 39g sugar; 1g fiber; 95mg sodium; 123mg calcium

Adapted from "The New New York Times Cook Book," by Craig Claiborne and Pierre Franey

• To print recipe, click here, then click the printer icon under the headline.

Homemade Hot Chocolate Ice Cream, served with Pirouette cookies.

Yield: 4 servings (1 quart)

½ cup granulated sugar, divided

2 cups whole milk

1 cup whipping cream

8 ounces semisweet chocolate, finely chopped

¼ teaspoon salt

1. In a medium saucepan, heat ¼ cup of the sugar over medium heat until it melts and turns amber, without stirring; simply tilt the pan from time to time to encourage even caramelization. This should take a few minutes. Remove from the heat to cool for 1 minute.

2. Carefully stir in the milk and cream, return to medium heat and bring to a simmer, stirring well to dissolve (it may take a minute or two for the crystallized sugar to dissolve). Reduce the heat to medium low. Whisk in the chocolate, the remaining ¼ cup sugar and the salt, and stir until the chocolate has melted. Bring to a low simmer and cook, stirring continually without allowing the mixture to boil, until the hot chocolate is thickened, 5 to 8 minutes.

3. Allow to cool to room temperature. You can speed up this process by filling a large bowl halfway with ice and water, pouring the hot chocolate into a medium bowl and placing that bowl in the larger bowl; stirring the chocolate will further quicken the cooling process.

4. Freeze according to ice cream manufacturer’s instructions.

Per serving: 657 calories; 42g fat; 26g saturated fat; 79mg cholesterol; 10g protein; 69g carbohydrate; 65g sugar; 4g fiber; 214mg sodium; 178mg calcium

Recipe by Daniel Neman, inspired by “Tasting Paris” by Clotilde Dusoulier

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Yield: 1 quart

9 ounces finest-quality imported white chocolate, broken into small pieces

3 egg yolks

2/3 cup granulated sugar

2 cups milk

2 tablespoons dark rum

1 tablespoon vanilla extract

1 cup heavy cream

1. Melt the chocolate in a stainless steel bowl set over a pan of simmering water.

2. In the top of a double boiler set over medium heat, whisk together the egg yolks and sugar. Cook until slightly thickened and foamy. Meanwhile, in another saucepan, scald the milk.

3. Stirring constantly, slowly pour the hot milk into the yolk mixture — just a few drops at a time, at first. Still stirring, cook over medium heat until the custard coats the back of a spoon. Add the melted chocolate. Strain and cool.

4. Add the rum, vanilla and cream. Freeze in an ice-cream machine according to the manufacturer’s instructions.

5. For true decadence, serve with Dark Chocolate Sauce.

Per serving: 420 calories; 25g fat; 16g saturated fat; 130mg cholesterol; 6g protein; 39g carbohydrate; 38g sugar; 0g fiber; 75mg sodium; 145mg calcium.

Adapted from “The Inn at Little Washington Cookbook,” by Patrick O’Connell

Ice cream with chocolate sauce, for a Valentine's Day dinner. Photo by Hillary Levin, [email protected]

Yield: 2 servings

4 ounces chocolate chips, about ½ cup

½ cup half-and-half or heavy cream

Place chocolate chips in a small bowl. Heat half-and-half or cream until very hot but not boiling (it’s OK to boil the heavy cream). Pour half-and-half or cream into bowl with chocolate, allow to stand 1 minute and stir until smooth and uniform in color. Set aside for 10 minutes or so before pouring over ice cream. If sauce is too thick to pour, stir in a little more hot cream.

Per serving (using half-and-half, not including ice cream): 223 calories; 16g fat; 10g saturated fat; 22mg cholesterol; 4g protein; 36g carbohydrate; 32g sugar; 4g fiber; 25mg sodium; 60mg calcium

Chocolate Sauce served with Dan's famous pancakes.

Photo by Hillary Levin, [email protected]

Yield: 8 to 10 servings

6 ounces semisweet chocolate

¼ cup granulated sugar

½ cup corn syrup

½ cup light cream, see note

Salt

1 tablespoon Grand Marnier or 1 teaspoon vanilla

1 tablespoon water

Note: If you can’t find light cream, which is also known as coffee cream, you can make it yourself by combining ¼ cup plus 1 tablespoon of whipping cream with 3 tablespoons of whole milk. Or you can just use half-and-half, which will not be quite as rich.

1. If not using chocolate chips, break the chocolate into small pieces.

2. Combine the sugar, corn syrup and cream in a saucepan, and bring to a boil. Add a dash of salt, remove from the heat, and stir in the chocolate until smooth. Add the Grand Marnier or vanilla and the water, and stir again until smooth. Serve hot, or cool for 10 minutes before serving.

3. To reheat after refrigeration, place the amount you want in a small heatproof bowl, and put that bowl in a pan of gently simmering water. Stir occasionally until melted.

Per serving (based on 8): 205 calories; 7g fat; 4g saturated fat; 3mg cholesterol; 2g protein; 37g carbohydrate; 35g sugar; 2g fiber; 36mg sodium; 11mg calcium

Recipe from “James Beard’s American Cookery” by James Beard

Yield: 1½ cups

8 ounces good-quality semisweet chocolate, broken into small pieces

¼ cup strong coffee, see note

3 tablespoons Grand Marnier

3 tablespoons heavy cream

Note: If you want your sauce a little less bitter, use 2 to 3 tablespoons coffee.

1. Place the chocolate in a double boiler or stainless steel bowl set over a pot of simmering water. Add the coffee, Grand Marnier and cream. Heat, whisking occasionally, until the chocolate melts and the mixture is smooth.

2. Hold the sauce over warm water until you’re ready to serve it, or refrigerate and gently rewarm it before serving.

Per 2-tablespoon serving: 115 calories; 8g fat; 5g saturated fat; 5mg cholesterol; 1g protein; 11g carbohydrate; 8g sugar; 1g fiber; 0mg sodium; 0mg calcium.

Recipe from “The Inn at Little Washington Cookbook,” by Patrick O’Connell

Yield: 3 servings (1½ cups)

²⁄³ cup whipping cream, chilled

2 tablespoons powdered sugar

½ vanilla bean or ½ tablespoon vanilla extract

1. If possible, chill a medium bowl and the whisk attachment of an electric mixer (or a large bowl and a large whisk) in the refrigerator 2 hours before you begin.

2. In the chilled bowl, combine the whipping cream and powdered sugar. Slice the half vanilla bean lengthwise and scrape the seeds into the bowl, or add the vanilla extract.

3. If using an electric mixer, start mixing the cream on medium-low speed, then increase the speed slightly every 30 seconds or so to reach medium-high speed. If using a whisk, whisk the mixture vigorously. The cream is ready when the whisk leaves clear traces and the cream forms beautiful, firm peaks when you lift up the whisk, 4 to 5 minutes total.

4. Transfer to a container with a tight-fitting lid or a piping bag fitted with a plain or star tip, and chill for 2 hours or overnight before using.

Per serving: 123 calories; 10g fat; 6g saturated fat; 30mg cholesterol; 1g protein; 6g carbohydrate; 6g sugar; no fiber; 7mg sodium; 18mg calcium

Adapted from “Tasting Paris” by Clotilde Dusoulier

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