I am in deep trouble and I don’t see a light at the end of the tunnel. It all started when my Kitchen Aid mixer blew a gear and ended up in the junk pile. After wringing my hands and fussing around that I didn’t know if I should buy another KA or go another direction …
I decided to buy a Kitchen Aid Pro. It has stainless steel attachments, a 6 quart bowl and 575 watts of power! It doesn’t rock and roll or move at all even under a full load! I love it. My big problem started when I was browsing through the brochure listing “attachments” available for my new KA Pro mixer. My eyes landed upon “Ice Cream Maker”. WHHHAAAT? An attachment that makes homemade ice cream? Whoa Nellie — we can’t make ice cream at home. We can’t even buy ice cream any more. Why? Because between my sous chef dish-washing mom, the Chief, and myself — we LOVE ice cream. If any one of us knows it is in the freezer we just can’t leave it alone.
The problem with having an Amazon account is that in the blink of an eye and a click of the mouse you can buy just about anything! You do not even have to get up from your computer chair, pull out your wallet and get your credit card. Conveniently, they already have it. I ordered that ice cream maker faster than it takes ice cream to melt on a 100 degree summer day!
Do you own an ice cream maker? The old-fashioned crank kind? The frozen bowl Cuisinart stand alone kind? Or the frozen bowl make-it-now attachment for your Kitchen Aid?
We are over-the-moon thrilled about our new ice cream maker and I will be sharing some tried-and-true yummy recipes with you. I started with Cinnamon Ice Cream that I made to go with a fresh peach cobbler. Sadly, I didn’t even take one picture! We were so excited to give it a try the camera got slung to the side as our spoons clicked against pretty little dishes I had chosen to show off my first try at homemade ice cream.
The next week I treated my family and our friend Pam to Tin Roof Ice Cream. I must say they were all totally shocked as they discovered ribbons of caramel, pools of fudge, and chocolate covered peanuts! I am attaching both recipes. Coming soon … Orange Creamsickle!
Have a Creamy and Blessed Week!
Nehemiah said, “Go and enjoy choice food and sweet drinks, and send some to those who have nothing prepared. This day is holy to our Lord. Do not grieve, for the joy of the LORD is your strength.”– Nehemiah 8:10 (NIV)
- ¾ cup whole milk
- ¾ cup granulated sugar
- Pinch of salt
- 1½ cups heavy cream
- 2 tsp vanilla extract
- 4 large egg yolks
- 1 cup chocolate covered peanuts*
- 1 cup caramel*
- 1 cup fudge*
- In a medium saucepan warm the milk, sugar, salt, vanilla, and ½ cup of the cream. Stir and warm until the sugar has dissolved. Remove from the stove.
- Pour the remaining 1 cup of cream into a large bowl and set a mesh strainer on top. Set aside.
- In a separate medium bowl, whisk together the egg yolks. Slowly pour the warmed milk-sugar mixture into the eggs yolks, whisking constantly. Once mixed pour everything back into the saucepan. Stir the mixture constantly over medium heat with a whisk or heatproof spatula, scraping the bottom as you stir. Pour the slightly thickened custard through the strainer and stir it into the cream to cool.
- Set custard over an ice cubes to cool down quickly. Chill thoroughly in the refrigerator. Preferably over-night.
- When ready to churn the ice cream, freeze the ice cream in your ice cream maker according to the manufacturer's instructions. While the ice cream is freezing, chop the peanuts into bite-sized pieces.
- Just before removing the ice cream from the freezer, add caramel and fudge, stopping the process just as soon as the caramel and fudge have made ribbons through the ice cream.
- Fold the peanut pieces into the frozen ice cream as you remove it from the ice cream maker.
- Serve immediately or place in a bowl and return to refrigerator freezer until ready to eat.
Store bought chocolate covered peanuts.
This recipe can be made ahead and placed in a covered bowl in the freezer. It stays creamy and does not get icy.
- 1 cup whole milk
- ¾ cup granulated sugar
- Pinch of salt
- Ten 3-inch cinnamon sticks, broken up
- 2 cups heavy cream, divided
- 5 egg yolks
- Warm the milk, sugar, salt, cinnamon sticks and 1 cup of the heavy cream in a medium saucepan. Once warm, cover, remove from heat, and let steep at room temperature for 1 hour.
- Rewarm the cinnamon-infused milk mixture. Remove the cinnamon sticks with a slotted spoon and discard them. Pour the remaining 1 cup of heavy cream into a large bowl and set a mesh strainer on top.
- In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly. Scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a whisk or heatproof spatula, scraping the bottom as you stir, until the mixture thickens (about 170 degrees on an instant-read thermometer.) pour the custard through the strainer and into the cream. Stir until cool over an ice bath.
- Chill the mixture thoroughly in the refrigerator, preferably over-night, then freeze it in your ice cream maker according to the manufacturer's directions.