homemade ice cream extravaganza

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We have been enjoying so much fresh produce lately that I thought a nice treat would be to make homemade ice cream! I have the Cuisinart 2 Quart Ice Cream Maker and love how quickly you can prepare and freeze ice  cream without all the mess or time required with the old-fashioned type of ice cream freezers.  (Right now Amazon has this model marked down to $69.00 from $166.00! If you have Amazon Prime, the shipping is free and will be at your house in one to two days!)) Though we have made homemade ice cream for years,  my goal is to try making 31 flavors by the time we have cold weather. Here are recipes for the first four we have tried. I will be experimenting with some of my own ideas and will be back to share those….if they are as tasty as they are in my dreams!

 

Blackberry Ice Cream

1 1/2 – 2 cups fresh blackberries, rinsed and any leaves removed

2/3 cup sugar

3/4 cup whole milk

1 1/2 cups heavy whipping cream

pinch of salt

2 tsp. vanilla extract

Combine all ingredients in blender and process until smooth. Place in pre-chilled ice cream maker bowl and churn until it reaches the soft serve stage. Place in covered container (I like to chill mine first in freezer) and place in freezer several hours until firm. 

Strawberry Ice Cream

Follow same directions as above, using  fresh strawberries.

 

Semi-Sweet Chocolate Heath Bar Ice Cream

2 cups whole milk

2 cups half and half

2 cups heavy whipping cream

1 cup sugar

4 egg yolks

pinch of salt

2 tsp. vanilla extract

1 cup semi-sweet chocolate chips

1 cup chopped Heath Bar candies

In sauce pan, heat, milk, egg yolks, sugar, and salt, whisking until simmering. Lower heat and cook 5 more minutes, as mixture thickens, stirring the whole time. Strain into bowl and add chips, stirring until melted. Add all the rest of the ingredients except candy and whiz in blender until smooth. Cover with plastic wrap and place in fridge or freezer until well-chilled. Churn in ice cream freezer until soft serve stage. Mix in the candy the last 5 minutes. (I chop candy ahead of time and store in freezer, too.)Place in covered container in freezer until well set.

 

Butterfinger Ice Cream

6 cups half and half

1 cup sugar

3/4 cup peanut butter

1 cup chopped Butterfinger Bar candies

Heat half and half, peanut butter, and sugar on medium heat until sugar is dissolved and peanut butter is melted and incorporated. Place in fridge or freezer until well-chilled. Churn in ice cream mixer until soft serve stage.  Place in covered container in freezer until hard.

 

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Comments

  1. Carol says

    We’ve been at it too. My 12 year old made the ice cream base for me, and we had strawberry and peach. I need to make up some Oreo before he gets home from a youth group service trip this afternoon. 🙂

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