Today was a very special day! Since we had a little heat wave, I decided to put my brand new Kitchenaid Ice Cream Maker Attachment to good use. I made a delicious chocolate ice cream with crumbled Oreo cookies sprinkled in the mix. As I was making it, Joe was right beside me, waiting in anticipation for his part - the part where the ice cream is done and the bowl needs to be cleaned! Joe always likes to "clean" to bowl when I am done making something yummy (let's all keep in mind that Joe is 33 years old. But that's just fine with me :) So, I am happy to report that after Joe "cleaned" the bowl, and I then cleaned the bowl to prepare it for refreezing - I placed my fresh, homemade ice cream in freezer containers and placed them in the freezer for their second freezing. I got a full 1/2 gallon from the recipe that follows. The ice cream took about 4 full hours to really harden, but it was well worth the wait. Smooth, creamy, and absolutely delicious, this ice cream is a winner all around. You will NOT be disappointed with this recipe. Part of the allure of the recipe is that there is no melting, then cooling, as the recipe does not use eggs, as some recipes do. Flavor was not sacrificed either, trust me! In addition to being a great all-around recipe, this recipe can be used interchangeably to create all sorts of unique flavors (see variations listed below). Get creative and make your own if you don't see your favorite here.
Chocolate Ice Cream:
2 cups whole milk
2 cups heavy cream
1 cup sugar
3/4 cup cocoa powder
In a medium bowl combine all ingredients. Mix well with a spoon or wire whisk, but not too long. Place bowl in refrigerator and chill for 1 hour.
Using your Kitchenaid Ice Cream Maker Bowl Attachment, place bowl on bowl lift of mixer, making sure that bowl is secured. Place plastic planetary adapter over the metal piece that normally fits your "in-bowl" attachments (ie, paddle, wire whisk, dough hook). Place dasher inside bowl. Lift bowl so that dasher meets with the plastic adapter and secure in place.
Remove your pre-mixed ingredients from refrigerator and place on counter. Turn your mixer on the 1st speed (slow stir) and pour entire contents into bowl. Mix 25-20 minutes.
After you have mixed your ice cream for at least 25 minutes, turn mixer off, remove bowl from lift, and scrape ice cream into 2 shallow, freezer safe containers. Make sure containers are secured and airtight and place in freezer for 4 hours. Enjoy!
Strawberry ice cream:
Add 1 cup crushed strawberries in place of cocoa powder. Add 1/2 cups of fresh, sliced strawberries after you have mixed the ice cream for at least 25 minutes and immediately before you remove the ice cream for it's final freezing.
Coffee Ice Cream:
Prepare coffee as usual. Set aside one cup of lightly sweetened coffee, refrigerate for at least one hour. Coffee MUST be COLD when adding to your cream and sugar mixture. Add coffee in place of cocoa powder. For a stronger coffee flavor, add 2-3 shots of cold espresso to cream and sugar mixture.
Peanut Butter Cup Ice Cream:
Add 3/4 cup of peanut butter to cream and sugar mixture, also in place of cocoa. Add broken peanut butter cups to mixture after you have mixed for at least 25 minutes and right before final freezing.
Prepare the cream and sugar mixture as listed above in the chocolate ice cream recipe but omit the cocoa powder. After scraping the semi-frozen mixture into freeze safe containers, pour a few long squirts of chocolate syrup on the top of the ice cream. Using a butter knife, poke and fold the syrup down and through into the ice cream to create a "swirl" affect. The ice cream will be a light, sweet cream with a ripple of fudge - so wonderful!
Cookie Dough Ice Cream:
Prepare the cream and sugar mixture as listed above. Add about 1.5 cups of small, balled cookie dough pieces immediately after you remove your bowl and dasher, and before your scrape ice cream into containers. Gently fold the bits of cookie dough into the mixture, being careful not to break up the bits of cookie dough. Transfer to containers and freeze for normal 4 hours.
I hope you have a chance to try some of these recipes. While these are not very health conscience recipes, you may substitute low-fat, or fat-free half and half for the heavy cream, and I would suggest Organic Valley Fat Free milk in place of the whole milk. I have tried ALL of the organic milks, and the Organic Valley is the creamiest by far - although Stonyfield Farm makes a very tasty alternative. The Organic Valley milk tastes very close to 1%, and my friend swears it tastes like 2%. It's delicious, try it! I would imagine you could also use a sugar substitute as well, although I have not tried. If someone does, please let me know, as I would be very interested in seeing how it turns out. In the interim, in a few days I will be making the strawberry variation using the Organic skim milk and the fat free half and half, so I will update and let you know how it turns out. I am going to "double churn" it, maybe let it churn for an extra 20 minutes, and hopefully that will keep the same creamy consistency as this recipe did. I'll let you all know how it turns out.