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Making the Best Ice Cream Ever
By Amy Hunt
Now that warm weather is well on its way, it is time to start thinking about homemade ice cream. There's nothing like a bowl of homemade ice cream with its cold, creamy texture balanced with that fresh taste. Flavors are left to the imagination when it comes to this ice cream.
Here are a few ice cream tips from mormonchic.com.
- Follow the recipe, to the letter.
- When making mint chocolate chip ice cream DO NOT substitute full sized chocolate chips for the mini-chips or for chocolate shavings. That was a huge disaster.
- For best results start your recipe a few days in advance, especially if any part of your recipe requires you to cook it over the stove first. Allowing the heated mixture to cool in the refrigerator overnight before placing it in the ice cream machine speeds up the freezing process.
- Allow time for the ice cream to harden in the freezer before serving. Otherwise, you usually end up with something that's about the consistency of a Wendy's Frosty.
- Be sure to take out the beater before placing the finished ice cream in the freezer. It is nearly impossible to scoop ice cream out from around the beater.
- Better yet, transfer the finished ice cream from the machines canister into a plastic 'Tupperware' type container with a tight lid.
- FYI - The $20 Rival Ice Cream Maker from Wal-Mart/Target, while a great buy and extremely effective, is also pretty loud, especially for apartment life.
- You really do need to use Rock Salt (sometimes referred to as Ice Cream Salt). And two bags of ice are better than one.
Blueberry Ice Cream
2 cups blueberries, cleaned
3/4 cup sugar
1/4 teaspoon salt
1 cup milk
1-1/2 cups heavy cream
Bring blueberries, sugar, and salt to a boil over medium heat. Mash berries while stirring. Simmer for about 5 minutes, stirring frequently. Remove from heat and allow to cool slightly.
Purée mixture with milk just until smooth. Stir in cream. Strain mixture and chill for at least 2 hours or up to 1 day.
Freeze according to ice cream maker instructions.
Makes 1 quart.
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Peppermint Ice Cream
14 oz. peppermint stick candy
10 cups half and half cream
2 cups sugar
2 tablespoons vanilla
1/4 teaspoon salt
6 or 7 oz. additional peppermint stick, crushed
Break 14 ounces of peppermint stick candy into pieces. Place in a quart jar. Add 2 cups half and half and allow to dissolve overnight. The next day, combine remaining cream and sugar, stirring constantly until sugar is completely dissolved. Stir in vanilla, salt, and crushed peppermint. Combine with dissolved candy, stirring until completely blended. Pour into gallon freezer. Freeze according to freezer directions. Let "ripen" in the can, or put in containers and place in freezer.
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Easy Mint Chocolate Chip Ice Cream
2 cups 2% milk
2 cups heavy cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3 drops green food coloring (optional)
1 cup miniature semisweet chocolate chips
In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.
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* DVO welcomes your kitchen hints and cooking or nutrition questions! Email us and we'll post your hints and Q/A's in upcoming newsletters! *
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