Summer is Ice Cream Time: Part 2

 

Did we go overboard on ice cream? Yes. We always do! However, it is the dessert that keeps on giving. Pop the leftovers back in the freezer, and they are just as good a week later for your next family dinner! (Or even three months later!)

Dulce de Leche Ice Cream

Ingredients:

6 cups heavy whipping cream
4 cups half-and-half
2 1/4 cups sugar
1 can (13.4 oz) Dulce de Leche (such as Nestle La Lechera)
1 small can/bottle caramel ice cream syrup

Directions:

Whisk 2 cups heavy whipping cream and can of Dulce de Leche until smooth. Continue to add remaining whipping cream and half-and-half, whisking as you go, until completely smooth. Add sugar and stir until combined.

Freeze in a 4-quart ice cream maker according to manufacturer's instructions.

When transferring to a freezer safe container, layer the ice cream with the caramel ice cream syrup and swirl as you go.

Ripen in the freezer for at least 4 hours before serving.

Source: I used the base vanilla recipe from my ice cream maker and added the caramel to it. This recipe came about simply because I had extra ingredients left over after making a different batch of ice cream, so I thought, "What the heck. Why not?"

Notes: This was so rich, and so addicting. It was hard to stop going back for more!

Peppermint Ice Cream

Ingredients:

7 1/2 cups 2% reduced-fat milk, divided
6 large egg yolks
2 tablespoons vanilla extract
3 (14 ounce) cans fat-free sweetened condensed milk
2 1/3 cups crushed peppermint candies (about 75 candies)

Directions:

Combine 1 1/4 cups 2% milk and egg yolks in a heavy saucepan over medium heat. Cook until mixture is slightly thick and coats the back of a spoon (about 8 minutes), stirring constantly (do not boil). Cool egg mixture slightly.

Combine egg mixture, 1 1/4 cups 2% milk, vanilla, and condensed milk in a large bowl. Cover and chill completely. Stir in crushed candies. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon the ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

Makes 24 servings (1/2 cup per serving)

Nutrition information: 268 calories, 2.9 g fat, 7.6 g protein, 52.2g carbohydrate, 0.0 g fiber, 62 mg cholesterol, 0.3 mg iron, 99 mg sodium, 238 mg calcium.

Source: Cooking Light, December 2001. You can find it here.

Notes: I tripled this recipe from the original one. The original recipe is more suited to a 2 quart ice cream maker. This is an old favorite recipe of mine and I have made it quite a few time before. One of my favorites. Such a nice flavor and texture. We had previously posted it on the blog here.