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
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,
Chocolate Marshmallow Swirl: When transferring the ice cream to a container for freezing, layer it with drizzles of your favorite chocolate sauce and scoops of marshmallow crème.
Fresh Strawberry Ice Cream (Makes ten
250g or 1 pint fresh, ripe strawberries, stemmed and sliced
3 tablespoons freshly squeezed lemon juice
1 cup sugar, divided
1 cup whole milk
2 cups heavy cream
1 teaspoon 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 the strawberries to marinate in the lemon juice for 2 hours. 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, vanilla, and any remaining juice from the strawberries. Turn the machine on, pour the mixture into the mixing bowl and let mix thicken for about 50 – 60 minutes. Add the sliced strawberries during the last 5 minutes of freezing.
Please Note: This ice cream will have a “natural” pale pink appearance. If a deeper pink color is desired, sparingly add drops of red food coloring until the desired color is achieved.
Nutritional Analysis per Serving:
Calories: 222 (61% from fat); carbohydrates: 20g; protein: 2g; fat: 15g; saturated fat: 10g; cholesterol: 57mg; sodium: 26mg
Eggnog Ice Cream
(Makes ten
1/2 cup pasteurized egg product
3/4 cup sugar
1 cup whole milk
2 cups heavy cream
1 teaspoon rum extract
1 teaspoon brandy extract
1/2 teaspoon pure vanilla extract
Combine the pasteurized egg product and sugar in a medium bowl and beat on medium speed with a hand mixer until thickened and pale yellow in appearance, about
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