This last summer while my sister was over at my house, she noticed an ice cream maker I have had for several years but have never used and said "I should get mine out and use it". I had always wanted to make my own ice cream. My parents sometimes did when I was a kid. So we decided to make some for Independence Day weekend. She made root beer and I made fresh strawberry. They were both delicious.
Since then, I have made pistachio with heath bar bits for my birthday (amazing if I do say so myself), raspberry with chocolate swirls (well, sort of. I have since then learned to let it fully freeze beforer mixing in the chocolate) and an attempt at a fried ice cream flavor involving cinnamon toast chrunch.(not as bad as it might sound). Needless to say, ice cream making is kind of my thing right now.
I am determined and now committed through this blog to come out with a new flavor each month for the next full year. Of course I'm going to share the recipes! I haven't planed out the whole year yet but here is my plan for the next 4 months.
September- Apple crisp
October- Pumpkin spice
November- Mincemeat (yep, thats right)
December- Ferrero roche
There are many different ways to make ice cream. Some involve eggs and the stove top. Others use sweetened condensed milk. I however have made peace with one simple milk, sugar and cream base using a typical house hold motorized ice cream maker and this is how it goes.
1 quart whole milk
2 cups granulated sugar
1 quart (2 pints ) heavy whipping cream (do NOT whip the cream. I did that with my pistachio and it had chuncks of cream at the bottom)
Typically you will want to add at least some amount of vanilla to any recipe, even fruit flavors.
I've just made this month's caramel apple crisp. Tee hee. It was fun.
First I opened my BHG cook book and put apples in a simple fruit crisp recipe and refrigerated it over night. Here is a link to that recipe. http://www.bhg.com/recipe/cobbler/choose-a-fruit-crisp/
Next I made the above said ice cream base (actually, I substituted 2% for whole milk but it would have been better with whole milk) with a glurple of vanilla, if you don't know what a glurple is, ask your mom or your grandma. If that still doesn't work for you, I'm guessing it was a couple of tablespoons.
Follow the direction on your ice cream maker. You'll need crushed ice and ice cream salt (aka rock salt). I also stirred in some cinnamon before freezing. After freezing it for a few hours I stirred the crisp into the soft ice cream and then put it back into the freezer over night. When the ice cream was fully set, I scooped it into another bowl, poured caramel ice cream topping over it, mixed it gently and packed it down. And that's it!
I hope you have fun trying it and come back for more. This next year of ice cream making is going to be SWEET!
