ice cream Archives - Page 2 of 3 - One Hundred Dollars a Month

Recipe: How to Make Mint Chocolate Chip Ice Cream

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By Mavis Butterfield on May 25, 2012 · 9 Comments

This afternoon I whipped up a batch of mint chocolate chip ice cream. According to Monkey Boy, it was the best ice cream he had ever tasted. But he’s a boy, who loves Doritos… so can he be trusted? Hmmm.

I think so.

In fact I’ll even go on record to tell you this was the easiest batch of ice cream I have ever made in my entire life. Ever! Want to know why? No Eggs. Seriously, who knew ice cream could be made without eggs? Not me. I think this batch of mint chocolate chip ice cream took about 5 whole minutes to make. Well, minus the time it took to churn itself in the ice cream maker.

If you have all the ingredients on hand, you should make this tonight for dessert.

Ingredients

2 cups milk {I used 2%}
2 cups heavy cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon peppermint extract
1 teaspoon vanilla extract
5 drops green food coloring
3 oz chocolate {I used semi-sweet}

Directions

Add all ingredients in a large bowl and stir well. Pour into your ice cream maker and freeze according to the directions on your ice cream maker. While the ice cream is churning, melt 3 oz chocolate in a double broiler. Once the chocolate has melted, carefully pour it into a squeezy bottle. Drizzle the bottom of your ice cream container with about half of the melted chocolate. Once the ice cream is ready, pour half of the ice cream in to the ice cream container. Drizzle with chocolate. Add the rest of the ice cream, and drizzle the remaining chocolate sauce over the ice cream.

Place the ice cream in the freezer for a few hours to ripen and to harden a bit.

Serve alone, or with chocolate chip cookies if you have them.

The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments By David Lebowitz, is by far my favorite ice cream recipe book and is currently on sale on Amazon for $12.65.

My 3 favorite Ice Cream Makers

KitchenAid Ice Cream Maker Attachment $79.99
Cuisinart ICE Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker $79.99* The reviews on this one rock!
White Mountain Ice Cream Maker {Manual} $179.99

*Amazon prices are subject to change at anytime.

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Recipe: How to Make Vanilla Bean Ice Cream

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By Mavis Butterfield on May 14, 2012 · 6 Comments

Did you purchase the vanilla beans I told you about the other day? Or do you have any sitting in your pantry? Well, you’ll definitely want to set at least one vanilla bean aside and make a batch of this ice cream with it. Plain and simple, the recipe rocks. My family prefers it over Häagen-Dazs and I’ve been making it for so long now, that I know it by heart and Ican’t even remember where I found the recipe in the first place.

You probably already know this, but once you start making real ice cream at home, it’s pretty stinkin’ hard to go back to buying it at the grocery store. So watch out, ice cream made from scratch could possibly turn you into one of those “foodie” snobs. Hey, it happens. And I don’t think it’s a bad thing either. It simply means you have taste buds.

Ingredients

6 fresh egg yolks
2 cups milk {I used 2%}
4 cups heavy whipping cream
1 cup sugar
seeds of 1 vanilla bean

Directions

Combine egg yolks, sugar and vanilla seeds in a mixing bowl. Add milk.
Heat mixture in a double boiler until it coats the back of spoon {about 5-7 minutes}.
Place the mixture in the refrigerator to cool down {about 2 hours}.
Remove the mixture from the refrigerator, add gently stir in whipping cream just until combined.

Pour into ice cream maker and follow manufacturer’s instructions.

* I made this batch yesterday in 80 degree heat, so it turned out a bit soft. When/if that happens, just stick your pan of ice cream in the freezer for 2-3 hours and it will firm up.

~Mavis

If you are looking for a book on unique ice cream flavors, Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery currently has a 5 star rating and is on sale on Amazon.com for $16.49.

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Recipe: Old Fashioned Strawberry Ice Cream

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By Mavis Butterfield on May 7, 2012 · 19 Comments

With all the free strawberries I’ve been able to salvage lately, I’m starting to get a little worried I may run out of ideas on how to use them. I mean, once I fill the freezer is full with enough free strawberries to keep us in smoothie heaven for the next 9 months… Then what? In the last 24 hours I have made strawberry shortcake, strawberry syrup, and now, old fashioned strawberry ice cream. Holy canolies Batman. Who knew free fruit could cause this much anxiety?

Well, the good news is, this recipe rocks. It does in fact taste like Ben & Jerry’s Ice cream you’d be happy to know. But be careful. If you had plans of keeping the entire batch for yourself and not sharing… All 6 servings combined will put you back 2,844 calories.

There’s a happy thought.

5 from 1 vote

Old Fashioned Strawberry Ice Cream

Author Mavis Butterfield

Ingredients

2 cups fresh strawberries , hulled and chopped
1 tablespoon fresh lemon juice
2 large eggs
1 cup sugar , divided {1/4 cup & 3/4 cup}
2 cups heavy whipping cream
1 cup milk {I used 2%}
1 teaspoon vanilla extract

Instructions

Combine strawberries, lemon juice, and 1/4 cup sugar in a mixing bowl, set aside in fridge for 2 hours.
In large mixing bowl beat eggs until light and fluffy.
Gradually add 3/4 cups sugar, mixing well. Stir in milk and vanilla and mix well.
Add strawberries with juice and mix well.
Gently stir in whipping cream just until combined.
Pour into ice cream maker and follow manufacturer's instructions.

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Recipe: How to Make Raspberry Sorbet

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By Mavis Butterfield on April 21, 2012 · 1 Comment

Yes it’s true, I am still plugging away at whittling down the frozen food supply here at Camp Mavis. Pretty soon I’ll be down to fish sticks and hot dogs, but for now I still have a few quart bags of raspberries I need to use up before this years harvest starts to roll in.

Raspberry Sorbet. Oh snap! This stuff is good!

Raspberry Sorbet Recipe Credit: Saveur Magazine

1 1⁄2 cups sugar
1 tsp. vanilla extract
1 1/4 lb. fresh raspberries (about 5 cups)
2 tbsp. fresh lemon juice

1. In a 2-quart saucepan, bring 2 cups water and sugar to a boil, stirring to dissolve. Reduce heat to low and simmer, without stirring, to make a syrup, for 5 minutes.

2. Pour the syrup into a medium bowl, stir in vanilla extract, and transfer to the freezer to let chill for 15 minutes.

3. Purée 1 lb. of the raspberries (about 4 cups) with the syrup in a blender or food processor until smooth. Scrape the purée through a fine sieve into a bowl; discard the seeds. Stir lemon juice into the raspberry purée and pour it into a 2-quart ice cream maker. Freeze according to the manufacturer’s instructions until almost set but still a little slushy, about 25 minutes.

4. Add remaining raspberries (about 1 cup) and continue freezing in the ice cream maker for about 5 minutes. Transfer the sorbet to a plastic container and freeze until completely set, about 1 hour.

Mavis’ Sorbet/Ice Cream Bling:

Amazon: KitchenAid Ice Cream Maker Attachment

Amazon: White Mountain 6-Quart Wooden-Bucket Manual Hand-Crank Ice-Cream Maker

Amazon: The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments

Amazon: Jeni’s Splendid Ice Creams at Home

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.