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Sunday, September 12, 2010

Homemade Ice Creams: Recipe

People think making your own ice cream is novel and fancy - I think it's genius! A machine does all the work and I get all the credit!

I made the following two ice creams: mint chocolate chip and vanilla with crushed butterfingers for a party. They were both so delicious that I could have eaten them both all alone.

Use your ice cream maker - and if you don't have one: get one! They're really easy to use. I keep mine in the freezer at all times so I don't have to waste time waiting for the cylinder to freeze. I don't use it enough, but when I do, I am pleased with the result.

Mint Chocolate Chip Cookie Sandwiches
3 cups heavy cream
1/2 cup sugar
1 Tbsp. peppermint extract
1 cup chocolate chips

Large cookies

In a saucepan, bring cream to a near-boil (do not allow it to boil) - when little bubbles appear at the edges. Remove from heat and stir in the sugar. Cool to room temperature and add in the extract. Place mixture in a bowl and refrigerate overnight. Freeze in machine, according to directions, and just as it's about to be complete, add in the chips.

Freeze in a large freezable container - about 6 -8 hours. Place about 12 cookies on a cookie sheet lined with freezer paper. Spoon about 2 Tbsp of ice cream onto the cookies and top with additional cookies. Refreeze overnight.


Vanilla -Butterfinger Ice Cream
3 cups heavy cream
3/4 cup. plus 2 Tbsp. sugar
2 tsp. vanilla extract
6 mini butterfingers, crushed

In a saucepan, bring cream to a near-boil (do not allow it to boil) - when little bubbles appear at the edges. Remove from heat and stir in the sugar. Cool to room temperature and add in the extract. Place mixture in a bowl and refrigerate overnight. Freeze in machine, according to directions, and just as it's about to be complete, add in the candy.

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