Ice Cream (Homemade Style)

Ice Cream (Homemade Style)

My dad and I almost share a birthday, so as party of our yearly celebration of being born, we make homemade ice cream. As I was preparing to start my ice cream process, I had an unfortunate accident involving a baseball mitt, a flight of stairs, a basket full of laundry and my knee. I’ll let you get a good mental picture of my slightly overweight frame careening down the stairs with towels fluttering behind me.  Got that image in your mind?  Good…

My awesome friend, volunteered to make the ice cream for me, so that I could continue icing my injury, while pouting on the couch. FYI this friend is also a writer for Simply Family.  She has some seriously wicked writing skills!

So back to ice cream.  She and her son made it, took pictures of the process and then from her girls weekend in Vegas she emailed me the pictures!  I like her. A lot!


Simple Vanilla Ice Cream

Ingredients

1-1/2 cups whole milk
1-1/8 cups granulated sugar
3 cups heavy cream
1-1/2 tablespoons pure vanilla extract

In a medium mixing bowl, use a hand mixer (or stand mixer) on low-speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.

Stir in the heavy cream and vanilla.

 

Turn your ice cream machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Or in this case 30!

The ice cream will have a soft, creamy texture.

If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.

Remove from freezer about 15 minutes before serving.

Voila, homemade ice cream!  Nothing to it and now for the fun part, flavors!

Use the vanilla recipe above and try these additions to make awesome flavors that will give you a brain freeze guaranteed to last all summer!

Espresso Ice Cream:  follow the recipe above, except reduce the cream to 2 cups, and the whole milk to 1 cup.  Mix 2 tbsp espresso powder in 1/4 cup hot water, dissolve and add to the cream mixture.  Freeze as the recipe calls for.

Salted Caramel Ice Cream: Make base as before, set the mixture in the refrigerator while preparing the caramel sauce {recipe below}

1 cup sugar
1 1/4 cups heavy cream
1/2 teaspoon flaky sea salt (like Maldon) (divided)
1/2 teaspoon vanilla extract

Heat the sugar in a sauce pan over medium heat, until melted. Continue stirring until the sugar is a dark amber color.  Add the cream to the melted  sugar (it will splatter, be warned.)  Stir until the mixture is fully incorporated.  Remove from heat, and add the vanilla extract and the half of the sea salt. Let cool to room temperature.

Start freezing the ice cream base, and half way through add the caramel sauce to the freezer bowl.  After the ice cream is frozen, sprinkle the last half of the sea salt over the ice cream! Ohhhh yeah!

Cookies and Cream:  Put 20-25 Oreo’s into a zip-lock bag, seal the bag and grab your rolling-pin, hammer, baseball bat, cast-iron skillet whichever weapon you choose, and smash the crud outta those cookies.  Before putting the ice cream into the freezer to harden, stir in the cookie pulp and freeze for a couple of hours!

Mint Chip:  Make base as before, instead of vanilla add the same amount of peppermint extract and a splash or two of green food coloring.  Chop up some dark chocolate pieces and stir into the ice cream mixture before freezing

ENJOY!

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