Fall 2020 Update: The next stop on my quest to make delicious ice cream - CINNAMON TOAST CRUNCH. Connecticut's fall temps, made me want to make a flavor that felt more "warm" so I grabbed the maple extract and got to work. This batch made it's way into the Top 3 favorite flavors, I think that says it all.
2c. Heavy Whipping Cream
2c. Whole Milk
3/4c. white cake mix
1 T. maple extract
1 T. vanilla extract
1 T. cinnamon
1 T. vodka
Graham cracker (crushed)
Combine cream, milk and sugar in saucepan. Heat until sugar dissolves, mixture thickens and a film begins to form on the top Don't allow to boil.
Reduce heat to low and add cake mix. Mix until combined and no clumps remain.
Add maple, vanilla, cinnamon and vodka. Mix until combined.
Remove from heat and transfer mixture to shallow baking dish. Place in fridge until mixture is cool.
Transfer mixture to ice cream maker and set for 25 minutes.
Just as ice cream is finishing in the machine, sprinkle in crushed graham cracker.
Ta-da! Either eat from ice cream machine (suggested) or transfer to freezer safe bowl and freeze for up to 1 week.
*this makes a larger batch than my previous recipe. Based on the results, I'm not upset at having more of this one! :)
I already know this will be my most viewed blog post - who doesn't love a batch of homemade ice cream! When it started to warm up this spring, I was on a rampage to make every ice cream flavor I could think of. Honestly, it's going really well. HA.
Truly, it's a very simple process: ice cream maker + ice cream base + flavoring.
First things first, you need an ice cream maker. I know there are ways to make no-churn ice cream, but you really can't go wrong with the original way. We have this one and it's never failed us.
Then, you want to keep your ice cream base simple. I have tweaked the quantities of these ingredients and find that the below ratios will give you a rich, creamy ice cream and it's too much of anything. I don't love a "too sweet" ice cream.
ICE CREAM BASE
1.5c whole milk
1.5c heavy cream
2 T cornstarch (dissolved in water) or 1 splash vodka (to preserve creaminess)
1. Combine all ingredients in sauce pan and cook until nearly boiling. Stir continuously. Sugar will dissolve and mixture will thicken. Depending on chosen flavorings, see below directions.
2. Remove mixture from heat and place into baking pan or bowl to cool.
3. Cool mixture for at least 1 hour.
4. Pour into chilled bowl of ice cream maker and follow instructions of machine.
A️s-Is (Sweet Cream): You can absolutely make the ice cream as listed above and call it complete without additional flavorings. It would be similar to a Sweet Cream Ice Cream (not vanilla) and will taste a bit more like cream/milk. (Chocolate chips would be a fun addition!)
Vanilla: Make ice cream base. Add 2T. vanilla extract when cooking mixture.
Cookies and Cream: Make ice cream base. When mixture is nearly done mixing in ice cream maker, add 1c. of crumbled cookies (Chocolate chip, Oreo, oatmeal)
Brownie Batter: Make ice cream base. When mixture is cooking, add 3/4c. brownie mix (yes, straight from the box). With a little stirring, it will dissolve and become a smooth chocolatey mixture.
Birthday Cake Batter: Make ice cream base. When mixture is cooking, add 3/4c. yellow cake mix (yes, straight from the box). With a little stirring, it will dissolve and become a smooth. When mixture is nearly done mixing in ice cream maker, add 1/2c. rainbow sprinkles.
️Chocolate Peanut Butter: Make ice cream base. Add 1/2c. peanut butter and 1/4c. cocoa powder when mixture is heating. Peanut butter will melt and cocoa will dissolve. Stir until smooth.
Any Crunchy or Chunky Toppings: Cookie dough pieces, chocolate chips, candy pieces, etc. Wait until the mixture is nearly completed in the ice cream maker. These toppings simply need to be stirred in for 10 seconds or so. If they are added too soon the chunks may become too small.