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!
~Catherine
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.