Is anything more delectable?

Ice cream-the perfect summer treat.  This perhaps is at the very top of my all time favorite desserts.  I have a Cuisinart Ice Cream maker, so making homemade ice cream is both delicious and easy.  Ice cream is so flexible that you can make a variety of flavors to fit the occasion.  Just this weekend I had an ice cream social and I made a four amazing flavors- coffee, chocolate, blueberry, and butter pecan.  For a evening when we had guests over, I made mint chocolate chip and maple walnut.  Thinking back, I believe I have made an ice cream about everyday this week  :)


Mint Chocolate Chip Ice Cream
1 c. whole milk
1 c. white sugar
2 c. heavy whipping cream
1 t. mint extract
10 oz. chopped chocolate chips or mini chocolate chips

Whisk together milk and sugar until the sugar is dissolved.  Add cream and mint extract and whisk to combine.

Turn ice cream maker "on" and pour cream mixture into the freezer bowl.  Churn ice cream for 30min.

During the last five min. of churning, add the chocolate chips.


Pour ice cream into a container and place in the freezer for at least two hours to "ripen".
Makes 1 1/2 quarts.  






Maple Walnut Ice Cream  

1 c. whole milk
1 c. white sugar
2 c. heavy whipping cream
2 T. 100% pure maple syrup
1 t. maple extract
1 c. walnuts

Whisk together milk and sugar until the sugar is dissolved.  Add the cream, syrup, and extract.

Turn ice cream maker "on" and pour cream mixture into the freezer bowl.  Churn for 30 min.  During the last 5 min, add the walnuts.  Pour ice cream into a container and place in the freezer for at least two hours to "ripen".
Makes 1 1/2 quarts.






Making ice cream without an ice cream maker  

1. Prepare your ice cream mixture, then chill it over an ice bath.

2. Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your mixture into it.

3. After forty-five minutes, open the door and check it.

As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer.

4. Continue to check the mixture every 30 minutes, stirring vigorously with a whisk or spatula as it’s freezing. If you have one, you can use a hand-held mixer for best results, or use a stick blender or hand-held mixer.

5. Keep checking periodically and stirring while it freezes (by hand or with the electric mixer) until the ice cream is frozen. It will likely take 2-3 hours to be ready.  Transfer the ice cream to a covered storage container until ready to use.

Ice cream made in this way, should be eaten within a day or two (which I am sure wouldn't be a problem!)