Ice Cream

I scream, you scream, we all scream for ice cream!

No, this is definitely not diet food, but if you absolutely have to have ice cream, you might as well make it yourself so you know exactly what is in it!   Portion control is the key here.  Use the smallest dish you have to fool yourself into thinking you're eating more than you really are.     

I used to make the kind of ice cream where you cook the eggs into a custard as the base, but this one uses raw eggs instead.  It is super fast and easy.   It takes less then 10 minutes to mix up and about 30 minutes to churn.

Plus, it is stress free!  No more anxiety over the custard turning into scrambled eggs.  No more straining before it goes into the machine.    No more waiting several hours for the custard to chill in the fridge before adding it to the machine.  We're talking almost instant gratification here, people.

If you are squeamish about using raw eggs, buy the pasteurized ones.  I found antibiotic and hormone free pasteurized eggs at my grocery store. Your grocery store probably has them too.

Use the best vanilla you can afford.  You'll be glad you did!

Gotta give credit where credit is due--Big thanks to the in-laws for sharing this recipe with me.

Ice Cream

2 c. heavy whipping cream

1 c. half and half

3/4 c sugar

2 eggs

1 T. vanilla

Beat the eggs for 2 minutes.  Add the sugar, whipping cream, half and half, and vanilla.  Beat together.

Pour into your ice cream maker and churn for 25-30 minutes or until thickened.  

Spoon the soft serve ice cream into a freezer safe container to freeze further.

There are sooooo many different add-ins you can do with this!  Here are a few really awesome variations to vanilla:

• Peanut Butter:   Add 1/2 to 3/4 c peanut butter (I use Smucker's All-Natural)  Eat it plain or see the Berry Sauce recipe from April 2014 to top your PB ice cream.  It tastes like a PB&J!  Yum Yum Yum!
• Candy Creation:  Add a chopped candy bar (freeze it first and add it the last 5 minutes of churn)
• Chocolate:  Add 3/4 c. cocoa powder
• Strawberry:  Puree 16 oz fresh berries, 2 T lemon juice and 1/4 t salt in a blender.  Add to mix before churning.  Because this uses so many berries, the ice cream will be lighter and fluffier that the other varieties
• Peppermint: 2 t. peppermint extract.  Add a crushed candy cane the last 5 minute.  Naughty but nice.
• Strawberry:  

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Comments:

I use a Cuisinart Ice Cream maker

I use organic cream, half and half, and eggs

c = cup

T = Tablespoon
t = teaspoon