Saturday, July 4, 2015

Ice Cream Night 2015!


Well, we try to have one night a year where we have homemade ice cream for dessert. Of course, we always make too much and end up serving it at multiple dinners throughout the, I guess we have multiple ice cream nights...but only one night where we debut our ice cream...

At any rate, enjoy these ice cream recipes!


Mint Chocolate Chip Ice Cream


3 cups granulated sugar
1 tablespoon lemon juice
1/4 teaspoon coarse kosher salt
7 cups heavy whipping cream
2 cups whole milk
1/2 teaspoon vanilla extract
1 1/2 teaspoons peppermint extract, or to taste
3 cups miniature semi-sweet chocolate chips
Green food coloring, optional


In a large bowl or pitcher, mix together the sugar, lemon juice, salt, heavy whipping cream, milk, vanilla extract, mint extract, chocolate chips, and food coloring.

Pour the mixture into the ice cream maker's canister and place the canister into the ice cream machine.

Surround the canister with ice and ice cream rock salt in a layered fashion. A couple inches of ice followed by 1/2 cup of ice cream rock salt, followed by more ice and more salt until the canister is covered.

Churn the ice cream for 40 minutes, or until the ice cream is firm.

Remove the canister and scrape any remaining ice or salt off with a rubber spatula.

Transfer ice cream to a freezer safe container and allow to ripen in the freezer until set.

Source: I got this off of the back of my box of Morton Ice Cream Salt. It doesn't appear to be online anymore though. Or, at least I couldn't find it.

Notes: This was really good, but I changed a few things (and I would change some other things next time I made this). This needs way more than 1 1/2 teaspoons of peppermint extract. I would suggest starting with 2 teaspoons and then tasting and adjusting according to your own tastes. I lost track, but I may have used a tablespoon or more (and it was still subtle, not overpowering). Just taste as you go, and stop when it is just right for you. The original recipe suggested using 4 drops of green food coloring. I put in way more than that, and you can barely tell from these pictures. I should have put even more in.

I also thought there were too many chocolate chips for my tastes. I would have started with 1 cup of chocolate chips and perhaps added another 1/2 cup...or perhaps I would have just stopped at 1 cup.


Apricot Ice Cream


One recipe Easy Vanilla Ice Cream (reduce sugar in recipe to 1 cup)
2 cups homemade apricot freezer jam (see notes)


Prepare Easy Vanilla Ice Cream, but reduce sugar to only 1 cup. Pour into ice cream canister. Stir in apricot freezer jam.

Freeze according to ice cream maker instructions.

Source: A combination of a recipe from my ice cream manual (recipe below) and the fact that I screwed up on my jam and the sugar didn't dissolve, so my jam was grainy and I didn't want to just throw it out, and then it occurred to me that it would probably work fantastically in ice cream.

Notes: This was really good. It was sweet, creamy, and rich...everything a good homemade ice cream should be.

You could use store bought apricot jam, or you could use 2 cups (or more) of chopped fresh apricots instead of using apricot freezer jam.

Easy Vanilla Ice Cream


6 cups cream
4 1/2 cups half and half
2 1/4 cups sugar
1 1/2 tablespoons vanilla


Combine all ingredients in ice cream canister. Do not fill the canister more than 2/3 full, as the mixture will expand during freezing.

Stir well until sugar has dissolved.

Freeze 40 minutes or until ice cream is firm.

Pour ice cream into freezer safe container and allow to ripen in freezer until set.

Source: My Nostalgia Electrics 4-quart ice cream maker manual, model number ICMW400. You can download the manual here, but I can't find a link for the recipe online.

Notes: This is such a good and basic ice cream recipe. I use it as the base of many ice cream creations. You can basically mix anything into this and create another recipe. Crushed Oreos? Voila! Cookies and Cream ice cream! Crushed or chopped fruit like strawberries, raspberries, blackberries, blueberries, etc.? Delicious! 

Sure Jell Apricot Freezer Jam


1 3/4 lbs. apricots (2 1/2 cups, finely chopped)
2 tbsp. fresh lemon juice
5 1/2 cups sugar
1 box (1.75 oz) Sure Jell pectin
3/4 cup water


Wash and rinse plastic containers with tight fitting lids. Use 1 to 2 cup size containers.

Finely chop the apricots. Measure exact amount of apricots and lemon juice and put in a large bowl.

Measure exact amount of sugar in a separate bowl.

Stir sugar into prepared fruit. Mix well, let stand 10 minutes; stir occasionally.

In a small saucepan, stir 1 box pectin and 3/4 cup water until well-mixed (though pectin may start out lumpy). Bring to a boil on high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat.

Stir pectin mixture into fruit mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes (a few sugar crystals may remain).

Pour into prepared containers, leaving 1/2-inch space at top for expansion during freezing; cover.

Let stand at room temperature 2 hours until set. Refrigerate up to 3 weeks. Otherwise, store in freezer for up to 1 year. Thaw in refrigerator.

Source: I got this from a box of Sure Jell pectin. I can't seem to find the exact same recipe online, though you can find similar ones here. Sure Jell is a Kraft brand.

Notes: I slightly changed the wording of this recipe to help you avoid the reason that my jam had grainy sugar. In the original recipe, it says, "Stir 1 box pectin and 3/4 cup small saucepan." I was making this while distracted by kids and I saw, "Stir 1 box pectin and 3/4 cup water..." and I automatically poured it into my fruit/sugar mixture...despite the fact that I have made freezer jam a countless number of times, I still seem to screw up on this particular step here and there and end up messing up a batch of jam. So, be sure to dissolve the pectin in the water before adding it to the fruit/sugar mixture! Even so, this really is the best recipe for freezer jam!


Berry Sorbet


2 (12-oz) bags of frozen mixed berries
1 cup apple juice
1 cup water
2 cups granulated sugar
1/3 cup fresh lemon juice
4 cups cranberry and raspberry juice mixture


Finely puree the berries in a blender with apple juice and water.

Strain mixture into a large saucepan to remove seeds. Discard seeds.

Add sugar to the seedless berry mixture, bring to a boil for 3-4 minutes. Stir in remaining juices.

Pour into a large glass bowl and refrigerate for 2-4 hours.

Pour mixture into the canister of a 4-quart ice cream maker and freeze according to ice cream maker's instructions.

Do not fill the canister more than 2/3 full, as the mixture will expand during freezing.

Source: My Nostalgia Electrics 4-quart ice cream maker manual, model number ICMW400. You can download the manual here, but I can't find a link for the recipe online.

Notes: This was a fan favorite. Refreshing and so delicious. Oh, and I know it isn't ice cream, it's sorbet. :)


Marshmallow Kit Kat Ice Cream


2 cups heavy whipping cream
1 can sweetened condensed milk (1 oz)
2 cups chopped Kit Kat candy bars
1/2 cup marshmallow ice cream topping


In a mixing bowl, beat the whipping cream until stiff peaks form. Stir the chopped Kit Kats into the condensed milk and then fold the whipped cream in.

Swirl the marshmallow topping gently into the mixture. Do not stir it all the way in. Spoon into a freezer safe container and freeze until solid, or overnight.

Source: Inside Bru Crew Life. You can find it here

Notes: This was sweet and rich, but oh so good. I loved it.

Easy Cookies 'n' Cream Ice Cream


2 cups heavy cream
1 cup whole milk
2/3 cup sugar
1 teaspoon vanilla extract
20 chocolate sandwich cookies


Combine cream, milk, sugar, and vanilla in a saucepan and heat until the sugar is completely dissolved. 

Pour into a bowl and cover with plastic wrap. Chill in the refrigerator or in an ice bath until completely cool.

Place the chocolate sandwich cookies into a gallon size plastic bag. Using a rolling pin or a rubber mallet, break up the cookies, being sure to leave some large pieces. Store the cookies in the freezer.

Freeze in an ice cream maker according to the manufacturer's instructions. When the ice cream is nearly finished freezing, pour the frozen cookie pieces into the machine, and allow to mix thoroughly. (You will still have to stir it up a bit after the machine is done.)

Store in an air tight container and freeze for an additional 2 hours.

Source: Real Simple. You can find it here

Notes: This was a crowd favorite. The kids especially loved it. I somehow missed getting a picture of this one though!


Strawberry-Basil Ice Cream


1 (14-oz) can sweetened condensed milk
1 (5-oz) can evaporated milk
1 1/2 cups whole milk
2 tablespoons sugar
1/8 teaspoon table salt
1 (16-oz) container fresh strawberries, coarsely chopped
2 tablespoons chopped fresh basil
2 tablespoons fresh lemon juice


Whisk together first 6 ingredients; cover and chill 2 hours.

Meanwhile, pulse strawberries, basil, and lemon juice in a food processor 5 or 6 times, or until finely chopped. Stir strawberry mixture into chilled milk mixture.

Pour mixture into freezer container of a 1-qt. electric ice-cream maker, and freeze according to manufacturer's instructions (instructions and times will vary).

Remove container with ice cream from ice-cream maker, and freeze 30 minutes.

Transfer mixture to an airtight container or a loaf pan covered tightly with aluminum foil; freeze 3 to 4 hours, or until firm.

Source: Southern Living on You can find it here.

Notes: Some people weren't fans of having basil in their ice cream. I, however, loved it. I thought this was great.


Nectarine Rose Gelato


3 soft-ripe yellow nectarines (1 1/2 lbs. total) pitted and sliced
2/3 cup sugar, divided
1 1/2 tablespoons cornstarch
1 cup whole milk
1/2 cup buttermilk
3/4 cup heavy whipping cream
Small pinch kosher salt
1 1/2 tablespoons honey
1 teaspoon rose water


Coarsely mash nectarines with 1/3 cup sugar in a medium saucepan using a potato masher. Let stand until very juicy, at least 15 minutes.

Meanwhile, whisk together remaining 1/3 cup sugar and the cornstarch in another medium saucepan. Add whole milk, buttermilk, cream, salt, and honey; whisk until blended. Bring to a boil over medium heat, stirring often, then reduce heat and simmer 2 minutes, continuing to stir. Set pan in a bowl of ice water and stir often until cool. Chill until needed.

Bring nectarines to simmering over medium heat, stirring often, and cook until fruit is almost jammy in consistency, 10 to 15 minutes. Remove from heat and stir in rose water. Set pan in a bowl of ice water and stir often until cold.

Stir cream mixture into fruit mixture. Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container and freeze until firm enough to scoop, at least 2 1/2 hours.

Recipe notes: You can make the milk base up to 2 days ahead. Keep chilled until ready to use.

Source: Sunset recipe found on MyRecipes. You can find it here.

Notes: A little rose water goes a long way, but feel free to use additional rose water, to your taste, if you want a little more rose flavoring. Just be careful to only add a little at a time because rose water is potent stuff.

I really liked this. It is a little more exotic, so it wasn't a crowd pleaser, but for those who enjoyed the flavor combination, it was fantastic.

1 comment:

  1. The Kit Kat one went the fastest, as I remember. Yum...These were all good.