Basic ICE Creams, Vanilla ICE Cream, Variations

BASIC ICE CREAMS

VANILLA ICE CREAM

Preparation: 5 minutes, plus 20 – 25 minutes chilling time; optional 2 hours to ripen. Makes ten 1/2-cup servings.

1cup whole milk, well chilled

3/4 cup granulated sugar

2 cups heavy cream, well chilled

1– 2 teaspoons pure vanilla extract, to taste

In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated sugar until the sugar is dissolved, about 1 – 2 minutes on low speed. Stir in the heavy cream and vanilla to taste. Turn machine on, pour mixture into freezer bowl through ingredient spout and let mix until thickened, about 25 – 30 minutes.

Nutritional analysis per serving:

Calories 239 (68% from fat) • carbo. 17g • pro 2g • fat 18g • sat. fat 11g • chol. 69mg • sod. 30mg

VARIATIONS:

Mint Chip: Omit the vanilla and replace with 1 to 1-1/2 teaspoons pure peppermint extract (to taste). Chop your favorite 4-ounce bittersweet or semi-sweet chocolate bar into tiny uneven pieces. Add the chopped chocolate during the last 5 minutes of mixing.

Butter Pecan: Melt 1 stick unsalted butter in a 10-inch skillet. Add 1 cup roughly chopped pecans and 1 teaspoon kosher salt. Cook over medium- low heat, stirring frequently until the pecans are lightly browned. Remove from the heat, strain (the butter will have a pecan flavor and may be reserved for another use). Allow the pecans to cool completely. Add the toasted buttered pecans during the last 5 minutes of mixing.

Cookies & Cream: Add 3/4 cup coarsely chopped cookies or your favorite candy (chocolate chip, Oreos®, Mint Oreos®, etc.) during the last 5 minutes of mixing.

BASIC CHOCOLATE ICE CREAM

Preparation: about 1 hour (active time about 5- 10 minutes), plus 25 - 30 minutes chilling time; optional 2 hours to ripen.

Makes ten 1/2-cup servings.

1cup whole milk

1/2 cup granulated sugar

8ounces bittersweet or semi-sweet chocolate (your favorite), broken into 1/2-inch pieces

2cups heavy cream, well chilled

1 teaspoon pure vanilla extract

Heat the whole milk until it is just bubbling around the edges (this may be done on the stovetop or in a microwave). In a blender or food processor fitted with the metal blade, pulse to process the sugar with the chocolate until the chocolate is very finely chopped. Add the hot milk, process until well blended and smooth. Transfer to a medium bowl and let the choco- late mixture cool completely. Stir in the heavy cream and vanilla to taste. Chill for 30 minutes or longer.

Turn the machine ON, pour chilled mixture into freezer bowl through ingredient spout and let mix until thickened, about 25 – 30 minutes.

Nutritional analysis per serving:

Calories 370 (60% from fat) • carbo. 34g • pro 3g • fat 25g •

sat. fat 11g • chol. 65mg • sod. 31mg

VARIATIONS:

Chocolate Almond: Add 1/2 teaspoon pure almond extract along with the vanilla. Add 1/2 - 3/4 cup chopped toasted almonds or chopped choco- late-coated almonds during the last 5 – 10 minutes of freezing.

Chocolate Cookie: Add 1/2 - 1 cup chopped cookies during the last 5 minutes of freezing.

Chocolate Fudge Brownie: Add 1/2 - 1 cup chopped day old brownies during the last 5 minutes of freezing.

Chocolate Marshmallow Swirl: When removing the ice cream to a con- tainer for freezing, layer it with dollops of your favorite chocolate sauce and scoops of marshmallow crème (fluff). Freeze at least 2 hours before serving.

FRESH STRAWBERRY ICE CREAM

Preparation: 5 – 10 minutes, plus 2 hours for the strawberries to macerate, 20 – 25 minutes chilling time; optional 2 hours to ripen.

Makes twelve 1/2-cup servings.

1pint fresh ripe strawberries, stemmed and sliced

3 tablespoons freshly squeezed lemon juice

1cup sugar, divided

1cup whole milk

2cups heavy cream

1teaspoon pure vanilla extract

In a small bowl, combine the strawberries with the lemon juice and 1/3 cup of the sugar; stir gently and allow to the strawberries to macerate in