Simple Home Made Ice Cream

Simple Vanilla Ice Cream

This ice cream can easily be dressed up by adding your favorite chopped candies or sprinkles at the end of churning. Makes about 5 cups (ten ½-cup servings)

1 cup whole milk
¾ cup granulated sugar
pinch salt
2 cups heavy cream
1 tablespoon pure vanilla extract

1. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.
2. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving (based on ½ cup): Calories 222 (73% from fat) • carb. 13g • pro. 2g • fat 18g • sat. fat 11g • chol. 69mg • sod. 45mg • calc. 61mg • fiber 0g

Simple Chocolate Ice Cream
For a real treat, serve this with our Chocolate Sauce. Makes about 5 cups (ten ½-cup servings)

¾ cup cocoa powder, sifted
½ cup granulated sugar
¹∕³ cup packed dark brown sugar pinch salt
1 cup whole milk
2 cups heavy cream
½ tablespoon pure vanilla extract

1. In a medium bowl, whisk together the cocoa, sugars and salt. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa, sugars and salt are dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.
2. Turn the Cuisinart® ice cream maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Chocolate Sauce
So much better homemade – you will be amazed by how easy it is to make.

Makes about 1 cup

1 cup semisweet chocolate (about 6 ounces), chopped
¾ cup heavy cream
1½ tablespoons light corn syrup
½ teaspoon pure vanilla extract pinch sea salt pinch ground cinnamon

1. Put the chocolate into a mixing bowl; reserve.
2. In a small, heavy-bottomed saucepan, combine the cream, corn syrup, vanilla, salt and cinnamon. Set over low heat and bring to a strong simmer. Immediately pour over the reserved chocolate and let sit for five minutes before whisking to combine. Use immediately, or keep warm over a pot of warm water.

Nutritional information per serving (2 tablespoons): Calories 229 (61% from fat) • carb. 21g • pro. 2g • fat 16g • sat. fat 10g • chol. 31mg • sod. 27mg • calc. 25mg • fiber 2g

Fresh Strawberry Ice Cream
Best made when strawberries are at their peak of freshness, this ice cream is light, sweet and fruity.
Makes about 5 cups (ten ½-cup servings)

1½ cups fresh strawberries, hulled*
¾ cup whole milk
²∕³ cup granulated sugar pinch salt
1½ cups heavy cream
1½ teaspoons pure vanilla extract

2 cups heavy cream
1 cup half and half
1 tsp vanilla
2 cups of strawberries, pureeing it with sugar just a little
1/2 cup of white sugar
A pinch of salt

1. Put the strawberries into the bowl of a food processor fitted with the chopping blade. Pulse strawberries until rough/finely chopped (depending on preference). Reserve in bowl
2. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Stir in reserved strawberries with all juices. Cover and refrigerate 1 to 2 hours, or overnight.
3. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. * Frozen strawberries may be substituted if fresh strawberries are not available.

Nutritional information per serving (based on ½ cup): Calories 192 (62% from fat) • carb. 16g • pro. 1g • fat 13g • sat. fat 9g • chol. 51mg • sod. 23mg • calc. 26mg • fiber 0g

Custard-Style Ice Creams
Vanilla Bean Ice Cream For the true vanilla lover.
Be sure to use fresh vanilla beans to capture the intense flavor. Makes about 6 cups (twelve ½-cup servings)

2 cups whole milk
2 cups heavy cream
1 cup granulated sugar, divided
pinch salt
1 whole vanilla bean, halved and seeds scraped
5 large egg yolks
1½ teaspoons pure vanilla extract

1. In a medium saucepan set over medium-low heat, whisk together the milk, cream, half of the sugar, salt and the scraped vanilla bean (including the pod). Bring the mixture just to a boil.
2. While the milk/cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or whisk, beat until mixture is pale and thick.
3. Once the milk/cream mixture has come to a slight boil, whisk about 1∕3 of the hot mixture into the yolk/sugar mixture. Add another 1∕3 of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook – the process should only take a few minutes.
4. Pour the mixture through a fine mesh strainer (discard the vanilla pod) and bring to room temperature. Stir in the vanilla extract. Cover and refrigerate 1 to 2 hours, or overnight.
5. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving (based on ½ cup): Calories 254 (62% from fat) • carb. 20g • pro. 3g • fat 18g • sat. fat 11g • chol. 148mg • sod. 51mg • calc. 85mg • fiber 0g

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