LSU Creamery and Unique Homemade Ice Cream Recipes

Ice cream is the perfect treat come summertime. Cold and creamy, it hits the spot on a hot Louisiana day. No wonder the number of ice cream places in downtown Baton Rouge has grown over the years, with each place specializing in unique flavors and exciting dishes and presentations.

In fact, Baton Rouge ice cream scene is just one piece of an important segment of the American economy. According to the International Dairy Foods Association, the United States churned up 1.54 billion gallons of ice cream in 2015, contributing just under $40 billion and 200,000 jobs to the American economy.

Considering the popularity of both ice cream shops and homemade ice cream in Baton Rouge, we like to think we play an important part of that economic contribution.

If you’re looking for the best places to pick up a cup or cone, or if you want to learn how to make ice cream at home, this guide is for you. So join us as we explore all the best ice cream Baton Rouge has to offer!

LSU Dairy Store

The cornerstone of the Baton Rouge ice cream scene is the LSU Dairy Store located at the AgCenter. Students produce and serve all the dairy products, demonstrating the fabulous agricultural education program on campus.

Open from 8:30 a.m. to 4 p.m. Monday through Friday, you can pick up a wide range of dairy products — such as cheese, milkshakes, smoothies and, of course, ice cream — as well as deli meats, sandwiches, candy and coffee.

But if you’re going to make the trip, you must have ice cream, no matter what. The flavors are fabulous and the milk comes from Louisiana cows.

Flavors include the classics — vanilla, strawberry and chocolate — as well as more adventurous flavors such as cookies and cream, chocolate cookies and cream, chocolate chip, rum raisin, coffee toffee, butter pecan, mint chip, English toffee, double chocolate chip and strawberry cheesecake, as well as the signature flavor, tiger stripes.

Plus, they experiment with new flavors all the time, so you make sure to keep swinging by to see if there is something new in rotation.

Most importantly, when visiting the LSU Dairy Store, you are supporting the one of the most important institutions here in Baton Rouge: Louisiana State University. For years, this excellent example of state-run higher ed has been educating students of all stripes. By grabbing a cone or a cup at the Dairy Store, you will be supporting students, both those who are working at the store and those who are using the products as a hands-on educational opportunity.

Homemade Ice Cream

While going out for ice cream is always a special treat, you can also make a wide range of excellent and delicious ice cream flavors at home.

With that in mind, we want to present some of our favorite homemade ice cream recipes. By using high-quality Louisiana ingredients, you will surely have some of the most delicious ice cream you’ve ever had! Just know these recipes all require an ice cream maker.

1) Bourbon-Butter-Salted Pecan

There’s something perfectly Southern about bourbon. And this recipe perfectly brings all those flavors together.

For the recipe, you’ll need:

• 1 14-ounce can sweetened condensed milk
• 1 5-ounce can evaporated milk
• 2 cups whole milk
• 2 tablespoons sugar
• 2 teaspoons vanilla extract
• 1/8 teaspoon table salt
• 1 cup coarsely chopped pecans
• 1/2 tablespoon butter
• 1/4 teaspoon kosher salt
• 2 tablespoons bourbon

Start by whisking together the first six ingredients and then chilling them for two hours. Next, add them to an electric ice cream maker, making sure to follow the manufacturer’s instructions. Once that is done, add the ice cream to the freezer for 30 minutes.

While the ice cream continues to freeze, cook the butter and the pecans for about seven to eight minutes. Once they are fragrant, place them on a sheet of wax paper and allow them to cool completely, sprinkling them with the salt. Once they are cool, add the pecans and the bourbon to the ice cream mixture and stir until they are evenly distributed. Place the ice cream in an airtight container and freeze for another three to four more hours until firm.

2) Strawberry-Basil Ice Cream

While mint is usually the go-to dessert herb, basil has become increasingly popular. Combined with strawberry, an ice cream classic, the basil in this recipe really pops!

The recipe calls for:

• 1 14-ounce can sweetened condensed milk
• 1 5-ounce can evaporated milk
• 1 1/2 cups whole milk
• 2 tablespoons sugar
• 1/8 teaspoon table salt
• 16 ounces of coarsely chopped strawberries
• 2 tablespoons chopped fresh basil
• 2 tablespoons fresh lemon juice

Whisk together the first five ingredients and then chill for two hours. Next, pulse the strawberries, basil and lemon juice in a food processor until finely chopped. Next, add the strawberry mixture to the milk mixture.

Once combined, add the ingredients to the ice cream maker, making sure to follow the manufacturer’s instructions. Once you’ve completed that step, take the ingredients out of the maker and put in the freezer for another 30 minutes. Finally, transfer the ice cream to an airtight container and freeze for an additional three to four hours so it firms up.

3) Lemon Ice Box Pie

The tartness of lemons and the sweetness of ice cream make a great pair. This will flavor will instantly bring you back to the cold lemon pies your grandma used to make! This is also a great recipe if you are new to making homemade ice cream, as it uses simple ingredients and has only a few steps:

• 3 to 4 lemons
• 2 cups of half-and-half
• 1 14-ounce can of sweetened condensed milk
• 3/4 cup of coarsely chopped graham crackers

Start by grating lemon zest for a total of 1 tablespoon. Then, squeeze the lemons until you yield 1/2 a cup of juice.

Next, whisk together all the ingredients except the graham crackers and lemon zest in the ice cream maker and follow the instructions from the manufacturer. Once complete, stir in the graham cracker bits and the lemon zest and transfer into an airtight container. Let it firm up in the freezer for two hours or more.

4) Coffee Chocolate

This is a rich flavor that is perfect for the sophisticated palate. However, it uses some different ingredients, including specialty granular sweetener designed specifically for ice cream, so it may not be the best option for the first-time home-churner.

As for ingredients, use:

• 1/2 cup granular ice cream sweetener — you can substitute standard granular sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 cups 2% milk
• 1 cup half-and-half
• 1 egg yolk
• 2 tablespoons instant espresso
• 1/4 cup of shaved chocolate from a semi-sweet baking bar

Start by whisking together the first three ingredients in a large saucepan. Over medium heat, slowly whisk in both the milk and half and half, cooking the mixture slowly while stirring constantly until it thickens.

In a separate mixing bowl, whisk the egg yolk until it thickens. Gradually whisk in 1 cup of the hot milk blend, and then add that mixture to the rest of the milk, whisking constantly. Finally, whisk in the espresso.

Next, strain the mixture through a fine wire mesh strainer. Discard the solids and the let the rest cool for an hour, stirring occasionally. After it cools, cover with plastic wrap and chill for 24 hours.

After chilling for a day, add the mixture to your ice cream maker, following the manufacturer’s instructions, making sure to add the chocolate shavings halfway through the process.

This recipe is best if you let the ice cream warm for 10 minutes before serving.

5) Peach and Toasted Pecan

Peaches and cream are a Southern staple. This recipe takes the classic and kicks it up a notch.

• 3/4 cups sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon table salt
• 2 cups milk
• 1 cup heavy cream
• 1 egg yolk
• 1 1/2 teaspoons vanilla paste — substitute vanilla extract, if desired
• 1 cup peaches, peeled and coarsely chopped
• 2 tablespoons light corn syrup
• 1 1/2 tablespoons butter
• 1 cup coarsely chopped pecans
• 1/4 teaspoon kosher salt

Whisk the first three ingredients together in a heavy saucepan. Over medium heat, add the milk and heavy cream, whisking constantly. Cook for around 12 minutes until the mixture thickens.

Next, whisk the yolk in a large mixing bowl, then add about 1 cup of the hot milk mixture. Add this mixture to the rest of the milk, along with the vanilla. Let it cool for an hour, gently stirring every once in a while.

Meanwhile, over medium heat, cook the peaches and corn syrup in a medium saucepan, about five minutes. Let them cool for half an hour, then add them to the milk mixture. Then, cover with plastic wrap and chill overnight.

While the mixture cools, toast the pecans in the butter until fragrant. Place the pecans on a sheet of wax paper and scatter with the kosher salt.

The next day, place the ice cream mixture in your ice cream machine and follow the manufacturer’s instructions. Once done, stir in the pecans, place in an airtight container and leave it in the freezer to firm.

6) Fig Mint

Considering the sophisticated flavors, this is a deceivingly easy recipe. We recommend using this as the big finale for a dinner party!

You will need:

• 1 14-ounce can of sweetened condensed milk
• 1 5-ounce can evaporated milk
• 2 tablespoons sugar
• 2 teaspoons vanilla
• 2 cups whole milk
• 2 cups coarsely chopped fresh figs, peeled
• 1/4 cup lemon juice
• 2 tablespoons sugar
• 2 teaspoons chopped fresh mint

Whisk together the first five ingredients and chill for half an hour.

Next, put the mixture in your ice cream maker according to the manufacturer’s instructions. Next, remove the maker container and put in the freezer for 15 minutes. While the ice cream chills, stir together the final four ingredients. Finally, combine the two mixtures, place in an airtight container and put it in the freezer to firm up.

7) Praline

No sweet treat is more Louisiana than praline. Why not combine this bayou classic with velvety ice cream?

Ingredients:

• 3/4 cup quick-cooking oats
• 1 cup chopped pecans
• 1/4 cup all-purpose flour
• 1/4 cup firmly packed brown sugar
• 1/4 butter, melted
• 2 cups brown sugar
• 1 12-ounce can evaporated milk
• 1/2 teaspoon salt
• 4 egg yolks
• 4 cups whipping cream
• 1 14-ounce can sweetened condensed milk
• 2 tablespoons vanilla extract
• 1 20-ounce bottle caramel topping

Start by preheating the oven to 350 degrees. Mix the first five ingredients and spread evenly in a thin layer on a baking sheet.

Bake for 15 minutes and then cool on a wire rack. Once cool, chop coarsely in a food processor.

Next, stir together the two cups of brown sugar and milk, evaporated milk and salt in a large saucepan over low heat, stirring constantly at a low simmer — do not boil!

Beat the yolk until thick in a large mixing bowl, gradually stirring in 1 cup of the hot brown sugar mixture. Add that to the rest of the brown sugar mixture over low heat, stirring constantly for about two minutes, or until it thickens. Remove from heat and stir in the cream, condensed milk and vanilla, allowing it to cool at room temperature.

Add the mixture to your ice cream mixture, adding the praline bits to the ice cream halfway through. Place in an airtight container and let it firm in the freezer.

8) Chocolate-Almond

This is a rich and decadent recipe that is sure to satisfy both picky kids and adults with equally exacting tastes. However, don’t let its rich flavors fool you: It’s a simple, straightforward recipe.

You will need:

• 1 14-ounce can of sweetened condensed milk
• 1 5-ounce can of evaporated milk
• 2 cups whole chocolate milk
• 2/3 cup chocolate syrup
• 3/4 cups toasted almonds

Whisk the first four ingredients together in a bowl and then chill for 30 minutes.

Next, add the mixture to your ice cream maker and make sure to follow the manufacturer’s instructions.

Once done, stir in the almonds, place in an airtight container and leave it in the freezer to firm up.

Turn to Milford’s on Third

Here at Milford’s on Third, we’ve earned a sterling reputation for our classic delicatessen style. Sandwiches stacked a mile high with the finest meats and cheeses have long satisfied the hungry lunch crowd here in downtown Baton Rouge.

But we’ve also become increasingly well known for our homemade ice cream. We’re proud to make our specialty ice creams with the same care as the best, painstaking homemade recipes.

If you are looking for a quick treat, need to cool down after a summer’s day or just want to take the kids out after the game, look no further than Milford’s on Third. Contact us today and ask which specialty flavors are currently available!