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 summer...so, 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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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 water...in 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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

2 cups heavy cream

1 cup whole milk

2/3 cup sugar

1 teaspoon vanilla extract

20 chocolate sandwich cookies

Directions:

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

Ingredients:

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

Directions:

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 MyRecipes.com. 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

Ingredients:

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

Directions:

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.

Approximately This Much...

 

During all of our ice cream making shenanigans this summer, I ended up with extra cream and extra half and half after making all my ice cream recipes for our 4th of July family dinner dessert. My oldest son is a huge fan of chocolate ice cream, so I decided to make him some chocolate ice cream with the ingredients I had on hand. Warning...tasting will be required to make sure you get it just right!

Easy Chocolate Ice Cream

Ingredients:

4-5 cups heavy whipping cream
4-5 cups half and half
1/2-1 cup sugar
1/2 cup or more of Hershey's chocolate syrup

Directions:

In large bowl, mix together heavy whipping cream, half and half, sugar, and chocolate syrup. Taste to make sure have your desired amount of sweetness or flavor. Start with 1/2 cup of sugar and 1/2 cup of chocolate syrup and increase the amounts if you want it sweeter or more chocolate flavor.

Pour into ice cream canister and freeze in your ice cream maker according to manufacturer's instructions.

Source: My own mind.

Notes: This was really one of the best chocolate ice creams I have ever made. I used equal parts whipping cream and half and half and then, as noted above, I added the sugar and chocolate syrup and tasted it and repeated until it was just right.

Eat Your Veggies, Part 2

This is a tasty way to serve asparagus. My apologies that I don't have a picture of this one. I will have to make this one again and post a picture afterward.

Lemon Almond Asparagus

Ingredients:

3 tablespoons butter
5 teaspoons lemon juice
2 pounds fresh asparagus, trimmed
1/3 cup sliced almonds, toasted
Lemon peel strips, optional

Directions:

Melt butter; stir in lemon juice. In a large saucepan, bring 4 cups water to a boil. Add asparagus in batches; cook 2-4 minutes or until crisp-tender. Drain and place on a serving plate. Drizzle with butter mixture; top with almonds and, if desired, lemon peel.

Yield: 8 servings. 78 calories per serving.

Recipe note: To toast nuts, bake in a shallow pan in a 350 degree F oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Source: Taste of Home. You can find it here.

Notes: Asparagus, lemon, and almonds is such a tasty flavor combination!

Eat Your Veggies, Part 1

 

Well, it isn't hard to eat your veggies when they are slathered with three different kinds of flavored butter, now is it?

Slow-Cooker Corn on the Cob with Flavored Butters

Ingredients:

Taco Butter:

1/2 cup butter, softened
1 tablespoon Old El Paso taco seasoning mix (from 1-oz package)

Bacon Ranch Butter:

1/2 cup butter, softened
1 tablespoon dry ranch dressing mix
1/4 cup diced cooked bacon

Cilantro Lime Butter:

1/2 cup butter, softened
2 tablespoons fresh lime juice
1/4 cup loosely packed diced cilantro

Corn on the Cob:

6-8 ears fresh sweet corn, husks removed
3 to 4 tablespoons butter

Directions:

To make flavored butters, mixed together ingredients for flavor(s) of butter desired until well combined. Use immediately, or cover and refrigerate until ready to use.

Wrap ears of corn individually in foil with about 1/2 tablespoon butter in each and place tightly wrapped ears in 6-quart slow cooker. Cover; cook on Low heat setting 4 to 5 hours or High heat setting 2 to 2 1/2 hours.

Carefully unwrap corn, and season to taste with salt or flavored butters.

Source: Betty Crocker. You can find it here.

Notes: We broke each ear of corn in half because we had more than enough side dishes, and because the corn goes farther this way. This was really tasty and it was fun to have different flavor options.

 

Above: Taco Butter. 

 

Above: Bacon Ranch Butter. 

 

Above: Cilantro Lime Butter.

Summer Salads, Part 9

Wow. We really did make a lot of new kinds of salads this summer, didn't we? Why is food so good?! Why are there so many amazing combinations of food?! Oh, and my apologies, but I can't find my picture for this one. I'll post it later when I find it, or we will make this again and post the picture then.

The Best Spinach Salad

Ingredients:

4 slices bacon
3/4 pound fresh spinach
2 hard-cooked eggs, sliced
2 tablespoons sweet onion, chopped
2 tablespoons chopped raw almonds
1 tablespoon raw sunflower seeds
1/2 cup vegetable oil
1/2 cup ketchup
1/4 cup cider vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper

Directions:

Arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble.

Layer spinach, bacon, eggs, and onion in a large bowl. Sprinkle with almonds and sunflower seeds. Whisk vegetable oil, ketchup, vinegar, brown sugar, Worcestershire sauce, garlic, salt, and black pepper in a bowl; pour over spinach mixture and toss. Serve immediately.

Source: Allrecipes.com, submitted by sweet alice. You can find it here.

Summer Salads, Part 8

 

We made a panzanella earlier this summer that was super fantastic, but my mom somehow misplaced that recipe. It had green olives, mozzarella, grape tomatoes, basil, and a balsamic vinegar vinaigrette. Hopefully she comes across that one again (or I might have to try and recreate it). However, we also discovered this yummy panzanella recipe as well.

Panzanella

Ingredients:

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained

For the vinaigrette:

1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions:

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Source: Food Network. You can find it here.

Notes: I really liked this. You will too!

Summer Salads, Part 7

Who doesn't love a good spinach salad? I know I love 'em! I apologize that I can't find my picture for this one. I'll post it when I find it, or we will make it again and take a picture of it then!

Strawberry Spinach Salad I

Ingredients:

2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach--rinsed, dried, and torn into bite-size pieces
1 quart strawberries--cleaned, hulled, and sliced
1/4 cup almonds, blanched and slivered

Directions:

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.

In a large bowl, combine the spinach, strawberries, and almonds. Pour dressing over salad, and toss. Refrigerate 10-15 minutes before serving.

Source: Allrecipes.com, submitted by TOZENUF. You can find it here.

Notes: Nearly 2,000 ratings and still 5 rated 5 stars! This salad is awesome.