Root Beer Float Ice Cream

1 c. whole milk
3/4 c. sugar
2 c. heavy cream (not cooking cream)
10+ Tbsp. Torani root beery syrup
6 large egg yolks
2 tsp. root beer extract

Warm the milk, sugar, cream, and root beer syrup in a saucepan until the sugar dissolves.  Cover, remove from heat, and allow to steep for at least 30 minutes.

Separate eggs and place in a bowl.  (You can save the egg whites for cones later.)  Whisk egg yolks together.

Once the milk/cream mixture has finished steeping, warm the milk/cream mixture over a low-medium flame.  When warm, slowly add a little bit of the mixture into the egg yolks.  Continue this process until the egg yolks have been tempered.  Then add them into the milk/cream mixture.  Continue stirring, scraping the bottom as you stir.  Stir until the mixture thickens and coats the back of the spatula.

Once it coats the back of the spatula, remove from heat.  Stir in the root beer extract and then place in an ice bath.  Continue to stir mixture until the mixture has cooled.  Once cooled, transfer into the refrigerator.  Allow to chill thoroughly in the refrigerator while it cools (about 6 hours).

When ready, churn mixture in your favorite ice cream maker.  Place in the freezer.

Ice Cream Cones

Original recipe:
1/4 c. egg whites
7 Tbsp. sugar
1/2 tsp. vanilla extract
1/8 tsp. salt
2/3 c. flour
2 Tbsp. butter, melted

Our recipe:
1 1/4 c. egg whites
2 c. + 3 Tbsp. sugar
2 1/2 tsp. vanilla extract
5/8 tsp. salt
1 2/3 c. + 1 2/3 c. flour
5/8 c. butter, melted

Preheat waffle maker.  (We set ours at 2.5)

In a small mixing bowl, whisk together the egg whites, sugar, and vanilla.  Stir in the salt and half of the flour, then mix with melted butter.  Beat in the rest of the flour until smooth.

Pour 1/2 of a medium baking scoop onto the oiled waffle maker.  Cook for 2 minutes.  Immediately transfer to rolling station.  Roll with roller and then let rest until cooled.

If the end of the cone does not seal, place a chocolate chip at the bottom while cone is still very warm to the touch.

Kyle's Mint Chocolate Chip Ice Cream

2 c. milk
1.5 c. sugar
4 c. cream
2 pinches salt
2-4 c. mint leaves, lightly packed (I use 2 cups of frozen mint leaves)
10-12 egg yolks (I use 10)
10 oz. semi-sweet chocolate

In a saucepan over low-medium heat, mix together 2 c. cream, milk, sugar, & salt.  Mix until the sugar has dissolved.  Add mint leaves to mixture, turn off heat, and allow to steep uncovered for 30 min - 1 hour.

After steeping, warm mixture back up a little bit.  Once warm, pour mixture through a mesh strainer and then transfer mixture back to the saucepan.  Temper mixture into egg yolks with whisk and then whisk egg yolks back into mixture.  Heat to 170 degrees Fahrenheit (but no higher!) while stirring with a rubber heat-resistant spatula.

Once mixture has reached the desired temperature remove from heat and immediately strain through a mesh strainer once again.  Place strained mixture into a bowl that contains the other half of the cream.  Place in an ice-water bath and stir mixture constantly while it cools down.  Once it is lukewarm, place bowl in fridge.

After a few hours have passed, place mixture into an ice cream mixture.  While the mixture starts to turn into ice cream, melt chocolate in a double-boiler.  Once ice cream is almost to a soft-serve consistency, slowly pour melted chocolate over the ice cream as it mixes.  Once all the chocolate has been added and the mixture is the right consistency, place ice cream in the freezer.

Enjoy!

Yields: 2 quarts

Kyle's Vanilla Ice Cream, Philadelphia Style

Makes about 1 Quart (1 Liter)

3 c. (750 ml) heavy cream; or 2 c. (500 ml) heavy cream and 1 c. (250 ml) whole milk
¾ c. (150 g) sugar
pinch of salt
1 vanilla bean, split in half lengthwise
¾ tsp. vanilla extract

Directions:
Pour 1 c. of the cream into a medium saucepan and add the sugar and salt.  Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot.  Warm over medium heat, stirring, until the sugar is dissolved.

Remove from heat and add the remaining 2 c. cream (or 1 c. cream and 1 c. milk) and the vanilla extract.

Chill the mixture thoroughly in the refrigerator.  When ready to churn, remove the vanilla bean, rinsing and reserving for another use and then freeze the mixture in your ice cream maker according to the manufacturer's instructions.


Melissa's comments:  This recipe doubled makes enough to fit in my 2 ice cream bowls.  Use the cream/milk combo and it tastes very close to snow ice cream.  Now I don't have to wait for snow to eat snow ice cream! :)

Cocoa Brownie Ice Cream Dessert

3 1/2 c. Cocoa Puffs Brownie Crunch Cereal
1/2 c. butter, melted
1 brick (1/2 gallon) vanilla ice cream
2 c. powdered sugar
1 can (12 oz.) evaporated milk
2/3 c. chocolate chips
1/2 c. butter

Spray 9X13 inch pan with cooking spray.  Crush 3 cups of the cereal and pour into medium bowl.  Add melted butter and mix thoroughly.  Press mixture in bottom of pan.  Refrigerate for 1 hour.

Remove ice cream from container in one block.  Cut ice cream lengthwise into 4 pieces.   Place on top of cold crust.  Place in freezer.

In 2-quart saucepan, mix powdered sugar, milk, chocolate chips, and 1/2 c. butter.  Heat to boiling.  Boil 8 minutes, stirring constantly.  Cool about 10 minutes or until warm.

Remove pan from freezer and pour warm chocolate sauce over top.  Return to freezer and freeze at least 1 hour longer or until set.  Sprinkle remaining 1/2 c. cereal over top.  To serve, cut into 6 rows by 3 columns.  Store in freezer.

Eggnog Cheesecake Bars

Crust
2 c. graham cracker crumbs (32 squares)
3/4 c. butter, melted
1/2 c. blanched whole almonds, finely chopped (I omitted)
1/4 c. brown sugar
1 Tbsp. ground cinnamon

Filling
2 pkgs (8 oz. each) cream cheese, softened
1/4 c. granulated sugar
1/4 c. packed brown sugar
2 tsp. ground nutmeg
1/2 c. whipping cream
1 tsp. vanilla
2 eggs
1/2 c. blanched whole almonds, finely chopped, toasted (I omitted)

Heat oven to 350 F.  In large bowl, stir crust ingredients until well blended.  Press mixture in bottom of ungreased 13X9 inch pan.  Bake for 8 minutes.

In clean large bowl, beat cream cheese with electric mixture on medium speed until fluffy.  Beat in granulated sugar, 1/4 c. brown sugar, nutmeg, cream, and vanilla.  Beat in eggs.  Pour mixture over crust.  Bake 30-35 minutes longer or until center is set.  Sprinkle with 1/2 c. toasted almonds; press in slightly.  Cool completely in pan on cooling rack for 1 hour.  Cut into 6 rows by 4 columns.  Store covered in refrigerator.


Note - Cambree made these and they are okay.  I want to try making just the filling and turning it into ice cream next time.

Frosty Pumpkin Squares

1 qt (4 c.) vanilla ice cream
1 1/4 c. graham cracker crumbs (about 16 squares)
1/4 c. butter or margarine, melted
1 c. canned pumpkin (not pumpkin pie mix)
1/2 c. packed brown sugar
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg

Let ice cream stand at room temperature for 30-45 minutes to soften.

Meanwhile, in a small bowl, mix cracker crumbs and butter.  Reserve 2-3 Tbsp. crumb mixture.

In ungreased 8 or 9-inch square pan, press remaining crumb mixture firmly and evenly over the bottom.

In a large bowl, beat remaining ingredients with wire whisk until well blended.  Stir in ice cream with spoon.  Spread over the crumb mixture in pan.  Sprinkle reserved crumb mixture over top.

Freeze uncovered at least 4 hours or until top of pumpkin mixture is firm.  Then cover and return to freezer until serving time.  Let stand at room temperature 15-20 minutes before cutting.

It is recommended to cut 3 rows by 3 columns.  Store in freezer.

You can make them up to 2 weeks in advance.

Ice Cream, oh such yummy ice cream!!

Ben & Jerry's Sweet Cream Base

2 large eggs                                                                        1 cup milk

2 cups heavy or whipping cream                                                3/4 cup sugar

In a bowl whisk eggs until light and fluffy, add 3/4 cup sugar in increments, whisking in between each addition.  Continue whisking eggs and sugar until combined.  Add cream and milk and whisk until combined.

From here, you can take the sweet cream base anywhere.  Two teaspoon of vanilla extract will get you a nice french vanilla.  Or peppermint extract can be the base for chocolate chip mint.  Crushed cookies for cookies-n-cream, malt powder and shaved chocolate, sprinkles, nuts, candy bar chunks, strawberries, toffee bits...the ideas are endless.

One of my favorites is my own version of mint chip.  I add 2 teaspoons of good quality Nielsen-Massey pure peppermint extract to the sweet cream base (McCormick's brand flavoring is fine too but if you are as serious about your mint ice cream as I am, you will want to invest in some of this good quality flavoring-plus it's perfect for holiday peppermint hot chocolate). Shave about 3/4 cup semi sweet chocolate with a sharp knife.  Add the shavings to the liquid mixture.  I personally like the shaved chocolate texture better than the frozen chunk of a chocolate chip.

Tips (some things I've learned after making lots of batches of ice cream):

•                 Use the freshest eggs you can find.  This might mean farm to table eggs from your local market or the best quality you can get at the store.  I'm using Ethiopian eggs and they are great-never had an issue.

•                 If you decide against the eggs in your ice cream, you can expect to get a less rich and creamy ice cream.  It will not freeze well so you will need to eat it all at the time you make it or else you will have icy ice cream from freezing.  

•                 If you are really squeamish I'd suggest sticking with a frozen yogurt or sorbet recipe.  Ice cream should be made with eggs for emulsifying the butter fat.  I feel really strongly about this.

•                 Refrigerate your liquid base mixture for a few hours before putting it in your ice cream maker.  This is key.  The churning process will not freeze room temp liquids properly.  Best to start off as cold as you can.

•                 For cookies, candies, nuts, or other add-in you will want to add them when the ice cream is mostly done churning in the machine.  Simply pour the add-in in the top and let it slowly mix with the paddle.  

•                 Freeze your add-ins before adding them or else they will warm your churned ice cream.

•                 Chocolate chips (or shaved chocolate from the bar) are fine to add to the liquid mixture before hand because they will not melt in the liquid while refrigerating.

•                 Freeze your ice cream maker's freezer bowl overnight before use.  

•                 Have the churning paddle inside the freezer bowl before you pour in the liquid mixture.  

•                 Churn the ice cream for a good 5-10 minutes past when you think it's done.  The more air churned in the more fluffy and divine the texture once frozen.  

•                 Cool your storage bowl in the freezer so the bowl is cold when you transfer the ice cream. A bowl with a air tight lid is ideal for keeping the ice cream fresh in the freezer for many days.

Make ice cream the night before you plan to serve for best frozen texture (see fluffy texture in the first photo).  We eat the ice cream the same night I make it all the time,  the texture is more like soft serve and it melts really fast.

Homemade Vanilla Ice Cream

1 c. milk
a pinch of salt
3/4 c. sugar
5 egg yolks
2 c. heavy cream
1 tsp. vanilla

Heat the milk, salt and sugar in a saucepan.

Stir together the egg yolks in a bowl and gradually add some of the warmed milk, stirring constantly as you pour.  Pour the warmed yolks back into the saucepan.

Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula.  In a large bowl mix the vanilla and cream.  Add custard and stir to combine.

Place in a metal or plastic container that is safe for the freezer.  Something wide and shallow will speed up the freezing time.  Maybe round cake pans.

After 45 minutes in the freezer, remove and stir it up thoroughly.  The goal is anything that is already frozen needs to be broken up.

Repeat the stirring every 30 minutes for a total of 3 hours.  Eat when desired!