this is a perfect summer treat and it's super fun to make! (:
Vanilla ice cream, chocolate ice cream, caramel macchiato ice cream, coffee ice cream & mint choc. chip ice cream & ice cream waffle cone recipes!! enjoy!! (:
* i did not make these recipes, i just found them and put them all in a tip together! (:
O1. VANiLLA iCE CREAM; ♥
.4 cups half-and-half or light cream
.1 (14 ounces) can Sweetened Condensed Milk
.2 tablespoons vanilla extract
1. in a large bowl, mix ingredients until creamy and delicious. ♥
2. freeze leftovers in a freezer-safe containter or bag for at least 4 hours so it firms up and is a solid ice cream, not melted ice cream.
3. top with sprinkles, whipped cream, etc and enjoy!!
O2. CHOCOLATE ICE CREAM ♥
1 1/2 ounces unsweetened cocoa powder, approximately 1/2 cup
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces sugar
2 teaspoons pure vanilla extract
Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
COFFEE ICE CREAM! ♥
1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon instant coffee granules
2 tablespoons butter or margarine, melted
1 cup milk
1 teaspoon vanilla extract
1 (14 ounce) can sweetened condensed milk
2 cups whipping cream
In a saucepan, stir sugar, cornstarch, coffee and butter until blended. Stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. Stir in condensed milk. In a mixing bowl, beat cream until stiff peaks form; fold into milk mixture. Pour into a 9-in. square pan. Cover and freeze for 6 hours or until firm.
CARAMEL MACCHIATO ICE CREAM ♥
1 cup milk
2 tablespoons instant coffee granules
1 cup white sugar
1 pinch salt
2 cups heavy cream
3/4 cup caramel dessert sauce
Whisk together milk, instant coffee granules, sugar, and salt in a large bowl until sugar is dissolved. Stir in the heavy cream, then cover and refrigerate until chilled, at least 2 hours.
Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer half of the ice cream to a one- or two-quart lidded plastic container. Pour half of the caramel sauce over the top, then repeat the layers with the remaining ice cream and caramel. Swirl the caramel into the ice cream using a chopstick or knife. Cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
recipe from my local newspaper && www.allrecipes.com
MINT CHOCOLATE CHIP ICE CREAM. ♥
2 cups sweetened condensed milk, chilled
2 cups heavy whipping cream, chilled
1 1/2 teaspoons peppermint extract
1/8 teaspoon green food coloring
1 cup mini morsel chocolate chips
Mix the milk, cream, peppermint extract and green food coloring together in a large liquid measuring cup and refrigerate until cold. Turn your ice cream machine on and pour in the cream mixture. Churn until the mixture looks slushy like soft serve, about 12 to 15 minutes. Stir in the chocolate morsels.
Transfer the ice cream to another container and put plastic wrap on top of the ice cream. Cover the container tightly with a lid. Freeze for 4-8 hours until firm and ice cream-y.
Cook's Note: Make sure that your ingredients are all well chilled before you add them to your ice cream maker.
Add the chocolate chips after the mixture has partially frozen. If you don't wait, the chips will all settle to the bottom of the ice cream and freeze there.
from my local newspaper && foodnetwork.com
TIPS & TOPPINGS:
-crushed up oreos
-strawberries, blueberries & raspberries
-whipped cream or cool-whip
PUT IT IN A CONE (:
ICE CREAM CONE RECIPE:
1 cup heavy cream
1 1/2 teaspoons vanilla extract
1 1/2 cups powdered sugar
1 1/2 cups all-purpose flour
1/4 teaspoon ground cinnamon
Pinch ground nutmeg
1 tablespoon cornstarch
Oil, for the iron
Special equipment: Waffle cone iron; wooden cone-form
In a bowl with a whisk, whip the cream with the vanilla until mousse-like (it won't form peaks.) Sift the remaining ingredients together and stir them into the cream to make a batter. Let the batter sit for 30 minutes.
Heat up waffle cone iron and brush with a little oil. Pour some batter in and close the lid to bake and brown. Open the iron and remove the browned batter and fold over itself, overlapping it, on a wooden cone-form into a cone. Let cool then top with a scoop of ice cream
okay, so i hoped you loved all of these recipes and i hope you have fun making them! ♥ thanks for reading & happy cooking!! (:
lots of love,