You Scream, I Scream

WE ALL SCREAM FOR ICE CREAM!
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Does anyone else love homemade ice cream as much as I do? If so, please share your favorite recipe in the comments. I would love to try it.

I have used a Cuisinart Frozen Yogurt and Ice Cream Machine for at least 8 or 9 years. Mine is the smaller 1.5 quart size. The big advantage to this type of machine is there is no churning or need for rock salt. The big disadvantage of this type of machine is that it takes a long time to make. First, the bowl needs to be frozen for a good 24 hours before using it. I am lucky enough to have a second freezer, so I just keep my bowl in it year round. The ice cream base needs to refrigerate for at least 2 hours before churning. Once the ice cream has churned, it still needs to be frozen for 2 to 4 hours before it is firm enough to eat. Ice cream this good takes patience!

I have tried numerous recipes. My two favorites are the Simple Chocolate ice cream recipe from Cuisinart and Ben & Jerry’s Heath Bar Crunch from the official recipe book.

Today I am making Simple Chocolate. My secret for success with this is using a high fat Dutch Processed High Fat cocoa powder and a good quality vanilla extract. I get mine at Penzy’s.

Here is the Simple Chocolate Recipe

INGREDIENTS
¾ cup cocoa powder, sifted (I use Dutch Processed High Fat)
½ cup granulated sugar
⅓ cup packed dark or light brown sugar
pinch sea or kosher salt
1 cup whole milk
2 cups heavy cream
½ tablespoon pure vanilla extract

INSTRUCTIONS

  1. In a medium bowl, whisk together the cocoa, sugars and salt. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa, sugars and salt are dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture together again before pouring into the ice cream maker.
  2. Pour the mixture into the mixing bowl of the ice cream maker. Follow the manufacturer’s instructions for your machine. [Mine takes about 20 minutes to churn.] The ice cream will have a very soft, creamy texture. If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Again, if you have a favorite recipe, please share!

3 thoughts on “You Scream, I Scream

  1. Here’s my mother’s recipe. You’ll have to adjust for the smaller freezer.
    1 large can of Pet milk
    24 oz. Whipping cream
    3-4 eggs
    2 c. Sugar
    1 t. Vanilla
    1 can sweetened condensed milk
    Mix all above ingredients together. Pour into gallon container and finish filling with while milk. Add ripe, mashed bananas, if you like.
    * will need to adjust measurements for smaller freezer

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  2. Thank you Ruth! I love banana ice cream, so I will definitely add those. There used to be a little place on National right where it meets Jackson Avenue in Memphis that sold banana ice cream and shakes. Yum. Happy memories!

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