Sweet Cream Ice Cream

I'm sharing this sweet ice cream, the perfect base for any mix, in over at Reality Daydream. Its a recipe you'll be glad you made!!

Caramel Apple Shake

I'm guest posting over at Reality Daydream today and we are going to have ice cream for dessert! A caramel apple shake! My favorite part is that you can totally taste the sourness of the apple. Its delicious go get the recipe!

Strawberry Ice Cream, Eggless

I was trying to think of what to do with my strawberries next and I started thinking about ice cream. I already have a recipe on here for Strawberry Cheesecake Ice Cream(which you should definitely go check out), but there is something so delicious about simple strawberry ice cream.

Its sweet, creamy, and has a pure strawberry flavor helped out just a bit by the vanilla. The next time you are in the mood to make ice cream, try this one!

Strawberry Ice Cream, Eggless
Recipe Source: AllRecipes.com

2 cups Heavy Cream
1 cup Whole Milk
1 cup Granulated Sugar
1/4 teaspoon Salt
1 1/2 teaspoons Pure Vanilla Extract 
2 cups Pureed Strawberries

In a large bowl mix together the milk, cream, and sugar. Stir until the sugar has dissolved. Add in the salt, vanilla, and pureed strawberries. Mix until well combined. Pour into your ice cream maker and follow the directions that came with it.

Strawberry Cheesecake Ice Cream

I know its not the right season for strawberries and ice cream but I just couldn't help myself. I love ice cream, cheesecake, strawberries... Mix them all together and you have this delicious concoction. Sweet and strawberry-ee, tangy from the cream cheese, with a little crunch from the graham crackers folded in at the end. You have to love homemade ice cream!

Strawberry Cheesecake Ice Cream
Recipe Source: CinnamonSpiceandEverythingNice.com

2 cups Strawberries, diced
1 - 8oz pkg Cream Cheese, room temp
3/4 cup Granulated Sugar
1 cup Whole Milk
1 Tablespoon Lemon Juice
1/8 teaspoon Salt
1/2 teaspoon Pure Vanilla Extract
1/2 cup Heavy Cream

3/4 cup Graham Crackers, chopped into bite size pieces

1. Purée the strawberries in a blender. Add the cream cheese, sugar, milk, lemon juice, and salt. Blend until smooth and creamy. Stir the heavy cream in and refrigerate until completely chilled.

 

2. Add the chilled mixture to your ice-cream maker. Follow the instructions that came with the ice cream maker and add the graham crackers during the last 5 minutes. Freeze for at least 2 hours before eating.

Chocolate Thin Mint Ice Cream

Are you ready for Christmas?! I am so excited to see my kids open their presents tomorrow! But until then... I found my new favorite chocolate ice cream! Seriously. I honestly haven't ever made chocolate ice cream before and didn't have high hopes cause I've had some really good chocolate ice cream. This was better than all of them. Its rich, but not too rich, its creamy, smooth, a little minty with the cookies. Its worth making even in the middle of winter!

Chocolate Thin Mint Ice Cream
Recipe Source: Life Made Simple

2 cups Heavy Cream
1 cup Whole Milk
3 Tablespoons Dutch-process Cocoa Powder
5oz Semisweet chocolate, chopped
3/4 cups Granulated Sugar
5 Egg Yolks

1/2 teaspoon Pure Vanilla Extract
1/8 teaspoon Pure Peppermint Extract
1/8 teaspoon Salt
15 Thin Mints or Grasshopper Cookies, chopped

1. In a medium saucepan, combine 1 cup of heavy cream and cocoa powder, whisk until blended. Bring the mixture to a boil then remove from heat and add the chocolate. Stirring until smooth. Then add remaining heavy cream and stir. Pour into a large bowl, scrape the saucepan removing all chocolate. Set a sieve over the bowl. In the same saucepan warm the milk, sugar and salt.

2. In a small bowl whisk the egg yolks lightly. Pour the warm milk, sugar and salt mixture into the egg yolks, whisking constantly. Pour the mixture back into the saucepan. Constantly stir the mixture over medium heat with a silicone spatula, making sure to scrape the sides and bottom. The mixture will coat the spatula a little and will reach 170 degrees on a thermometer. Remove from heat and pour through the sieve into the chocolate mixture. Stir in vanilla and peppermint.

3. Place the bowl in an ice bath until cool and then place in the refrigerator to chill about 25-30 minutes. Once chilled pour the mixture into ice cream maker according to the manufacturer's instructions. Churn for 20 minutes then fold in the thin mints. Store in an air-tight container and freeze for at least 4 hours before serving.

Cinnamon Ice Cream

I have been in the mood to make ice cream but I don't have an ice cream machine so I had to borrow one. I called a bunch of people until I found one. It was worth all the calling I did.

This is the first recipe I decided to try. I was so surprised because cinnamon ice cream didn't sound that great. But its part of a recipe I am going to share with you on Thursday so I made it to see how the recipe all went together.

It is sweet, rich, creamy, with a hint of cinnamon. Its so delicious! Don't even hesitate, just go make it!

Cinnamon Ice Cream

Recipe Source: MarthaStewart.com

2 cups Whole Milk
1 cup Heavy Cream
2 teaspoons Pure Vanilla Extract
5 large Egg Yolks
1/2 cup Granulated Sugar
1/4 teaspoon Ground Cinnamon
Pinch of Salt

1. Heat the milk, cream, and vanilla in a medium saucepan over medium heat until there start to be bubbles around the edges. Remove from the heat, cover, and let cream mixture sit at room temperature for about 1 hour.

2. Make an ice-water bath. Uncover the cream mixture, and reheat until hot but not boiling. Whisk the yolks, sugar, cinnamon, and a pinch of salt in a large bowl. Add the hot cream mixture in a slow stream, whisking constantly until combined. Return the mixture to your saucepan, and stir constantly over medium heat until it coats the back of your spoon, about 10 minutes. (Do not let it come to a simmer.)

3. Strain mixture through a fine sieve and set the bowl in the ice-water bath. Let cool, stirring occasionally, until its cold, about 20 minutes.

4. Freeze the mixture in an ice cream maker according to directions for yours. Transfer to a large container, and freeze until firm, about 1 hour.