Homemade Ice Cream: Vanilla, Cookies & Cream, Strawberry
I scream, you scream, we all scream for HOMEMADE ICE CREAM (had to say it). The moment I have a bite of homemade ice cream, happy memories come to mind of waiting for hours at my grandparents for the special treat to be ready. It was usually peach or vanilla, and we ate it out of Styrofoam cups out on the dock at the lake. I remember getting to add ice cream salt to the electric ice cream maker and hearing it churn for what seemed like an eternity! This weekend, we finally got around to making homemade ice cream.
Almost fifteen years ago, we received a Cuisinart frozen yogurt, ice cream, and sorbet maker. It is literally the wedding gift that keeps on giving. No ice cream salt or ice required, I keep the freezer bowl that comes with it in the freezer at all times. You never know when the mood might strike to make ice cream. And this weekend, it did. We chose three flavors to make: vanilla, cookies and cream, and strawberry. After I made each flavor of ice cream, I transferred it into heavy duty deli containers for a deep freeze.
The vanilla ice cream recipe Cuisinart provides is simple and straight forward. I followed this recipe to a T (click this LINK for the recipe). It makes about five cups. You can add an extra punch of flavor to vanilla ice cream by adding in 3/4 cup of your favorite cookies and/or candies in the last five minutes of the freezing process!
Now, for the cookies and cream. You follow the recipe for the vanilla ice cream and add in your cookies of choice. I highly recommend Birthday Cake Oreos. We used nine Oreos, crushing four to five Oreos into a very fine texture, and chopping the remaining into larger pieces. I placed the four to five Oreos in a Ziploc bag and finely crushed them with a rolling pin. The remaining oreos were chopped with a sharp knife on a cutting board. The finely ground cookie crumbs combined with the chunkier pieces that are chopped provide a balanced texture to your final cookies and cream ice cream. Just before the last five minutes of the freezing process, add in your crushed and chopped cookies. The end result is heavenly!
The strawberry ice cream recipe is a bit more time consuming, but worth it. If you have ripe and ready strawberries (whether from strawberry picking or store-bought), click this link to get the recipe I use to make strawberry ice cream. You’ll need to stem and slice your strawberries, add lemon juice and sugar, and allow the berries to macerate for two hours before you make the strawberry ice cream. This recipe makes about five to six cups of ice cream.
I’m sure these recipes would work in any type of ice cream maker as long as your machine’s container is at least one and half quarts in size. Freezing times will vary dependent upon the type of ice cream maker you use. We did have to allow the freezer bowl to completely refreeze between making each flavor, which usually takes 8+ hours. If you desire a firm consistency for your ice cream, you will need to freeze your container for at least an additional two hours after having transferred it from the maker.
It’s officially homemade ice cream season. Whether you like it in a cone or bowl, with or without toppings, ice cream is an indulgence that always brings satisfaction to the taste buds. Especially when it's homemade!
Happy ice cream making, and better yet, tasting!
-XOXO-
Sally
Homemade Vanilla Ice Cream
This ice cream can easily be dressed up by adding your favorite chopped candies or sprinkles at the end of churning.
INGREDIENTS
1 cup whole milk
¾ cup granulated sugar
pinch salt
2 cups heavy cream
1 tbsp pure vanilla extract
INSTRUCTIONS
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 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.
3.Remove from freezer about 15 minutes before serving.
Homemade Strawberry Ice Cream
Best made when strawberries are at their peak of freshness, this ice cream is light, sweet and fruity.
INGREDIENTS
1½ cups fresh strawberries, hulled*¾ cup whole milk⅔ cup granulated sugarPinch salt1½ cups heavy cream1½ teaspoons pure vanilla extract
INSTRUCTIONS
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.
3. Cover and refrigerate 1 to 2 hours, or overnight.
4. Turn on the 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.5. Remove from freezer about 15 minutes before serving.
*Frozen strawberries may be substituted if fresh strawberries are not available.