Category Archives: ice cream

Root Beer Float Popsicles

Sorry, no picture. But HELLO SUMMER! And YUM.

Recipe from SmileMonsters.

1 can (or 1 1/2 cups) root beer
1/2 cup sweetened condensed milk*

Mix, pour, freeze, lick.

*I made my own for this recipe using 1/3 cup sugar, 1/3 cup dry milk, 1 t butter and 1/4 cup HOT water blended very well. This isn’t the recipe to make REAL sweetened condensed milk, but it works perfect for this recipe.

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Paula Deen inspired Snow Ice Cream

That photo is from right when we woke up this morning. Three hours later, there is a lot more.  So we made snow ice cream. For breakfast. (hey, everyone is home sick, and I’m working off only several hours sleep)

Paula Deen’s recipe called for one can of sweetened condensed milk, a bit of vanilla and 8 cups of snow. Instructions said to mix everything together and dish out all 8-10 servings at once.  We didn’t need 8-10 servings, so we halved the recipe.

It made snow ice cream milkshakes.  And each of my 3 kids got maybe 1/2 cup with half the recipe.  So next time I’d do 8 cups of snow and still start with 1/2 a can of sweetened condensed milk and vanilla, adding more if you had to.

The kids still loved it, so success.

Easy Vanilla Ice Cream

I thought about calling this “cheater” vanilla ice cream. It’s really easy and was pretty darn good for a last minute throw together.  For Fathers Day Nathan requested mint brownies, and since it was supposed to be so hot here today, this morning I decided to make vanilla ice cream to go with the brownies.

4 cups fat free half and half
1 can sweetened condensed milk
2 t vanilla

I blended those ingredients really well and put it in the ice cream freezer, then stuck the ice cream in the freezer all day until we were ready.

Double Chocolate Peanut Butter Ice Cream

A perfect date night for Nathan and me ends at Baskin Robbins, where we get a scoop of their chocolate peanut butter ice cream to share.  It is the best ice cream in the universe, I say.  And this ice cream I found at Joy the Baker comes oh-so-very-very-close to replicating our favorite at Baskin Robbins.  It is heaven.

2 1/2 cups whole milk
1 cup sugar
1/3 cup unsweetened cocoa powder
pinch of salt
3 Tablespoons cornstarch
1/2 cup heavy cream
3/4 cup semi sweet chocolate chips
1/2 cup smooth salted peanut butter

In a sauce pan over medium heat, stir together 2 cups whole milk, sugar, cocoa powder and salt. Heat until the milk start to steam, but before it starts to boil.

In a small bowl, stir together the remaining 1/2 cup of whole milk and the cornstarch. Stir until no lumps remain.

Add the cornstarch mixture to the heated milk and chocolate mixture and bring to a low boil. Boil until thickened. The mixture will look the consistency of chocolate pudding. Remove from flame.

In a small sauce pan, heat 1/2 cup of heavy cream. Once boiling, remove from heat and pour over the chocolate chips. Let sit for 1 minute, then stir the cream and chocolate mixture until incorporated.

Stir the cream and chocolate mixture into the cooling chocolate ice cream base. Place in a bowl, covered with plastic wrap or a lid, and put in the fridge until cool.

Once cool, follow the manufacturers instructions on the ice cream maker to churn ice cream. Once the mixture has chilled and thickened in the ice cream maker, slowly drizzle in 1/4 cup of peanut butter. Don’t over mix. You want a nice ribbon of peanut butter running through the ice cream.

Transfer the ice cream into a freezer safe container and fold in the remaining 1/4 cup of peanut butter. Cover and freeze until solid.

Lemon Ice Cream

Two of my favorite things together.

1 1/4 cups sugar
4 egg yolks
3/4 cup lemon juice

Whisk in a saucepan and cook over medium heat, stirring constantly, until mixture thickens.  Add 2 1/2 cups of heavy cream (I used fat free half and half, or you can use whole milk) and stir well.  Refrigerate until very cold, and then process in ice cream maker.  Freeze until hard, several hours.

Ben & Jerry’s Vanilla Ice Cream

2 large eggs

3/4 cup sugar

2 cups heavy whipping cream

1 cup milk

2 tsp vanilla

*Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.  Whisk in the sugar, a little at a time, then continue whisking until completely blended, about a minute more.  Pour in the cream, milk, and vanilla and whisk to blend.

*Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.

*Makes 1 quart