The Beginning
While I’ve always had a soft spot for ice cream, during my pregnancy with my oldest child, that spot grew. Maybe it was the developing child in my womb who also enjoyed the creamy treat, or it was easier to use the excuse, “Eating for two.” I often consumed ice cream once, if not twice per day. And, there were many cold, wintery evenings when my darling hubby would make the infamous ice cream run to my favorite fast food ice cream shop. (Thankfully, we lived in the city during this time so the trip was fast!)
Naturally, my daughter fell in love with ice cream once she was earthside. Many girls’ dates and family outings have involved going out for ice cream. But, a few years ago, the game changed!! when my handsome hubby bought us an ice cream maker!
Initially, I was intimidated by the thought of making ice cream. Yet, I quickly realized there is not much to making this amazing dessert. All you need is a bit of milk, cream, sweetener and a flavor. You don’t even have to cook it first! (Of course, you can if you are wanting to make a custard, but that’s another story!)
Over the two years of owning an ice cream making, I have played around with a variety of recipes and have now started creating my own flavors. Basically, the sky is the limit. Pick you favorite flavor and build layers with flavored extracts, add-ins, and toppings. You can make a fruit puree for a burst of fresh fruit flavor. Drizzle a thick layer of caramel along the bottom of the serving container and repeat as you scoop the ice cream into the dish. So, so many options!
The Base
To create the perfect ice cream, you will need to start with equal parts whole milk and heavy whipping cream. Both of these need to have the highest level of fat you can possibly find, to make the creamiest final product! (I have played around with lesser fat milks and creams, and they are just not the same. Use at your own risk.) Ideally, you want to use organic and/or local ingredients, but if you are unable to source these, use the best you can find.
Once you have the creamy liquid mixed together, you need the next vital part of the concoction: Sweetener. While we were still using regular sugar, that is what I used, and it made a decent ice cream. But, once we switched to using more natural sugars like honey or maple syrup, I began to use this in the ice cream base. The liquid sweetener, specifically maple syrup, is a game changer!
The final component to the ice cream base is a flavor. While this can be created with add-ins like fruit puree, espresso or cocoa powders, chocolate chips or nuts, the best way to create flavor is by adding a flavored extract. Not only do the extracts provide a concentrated taste, but the alcohol in the extract also helps with the overall texture of the ice cream once its frozen.
Strawberry Chocolate Chip Ice Cream
Ingredients
- 2 C Whole Milk
- 2 C Heavy Cream
- 3/4 C Sweetener Maple syrup, Honey or Cane Sugar
- 1 C Strawberry Puree Made the day before
- 1 TBSP Strawberry Extract
- 1/2 C Chocolate Chips
Instructions
- The day prior to making the ice cream, make the strawberry puree by cooking 2 cups frozen strawberries and 1/4 cup of sweetener for 10 minutes over medium-high heat, or until softened. Mash with a fork, and cook until reduced by about half. If desired, use an immersion blender to fully puree the strawberries. Allow to cool, and then refrigerate overnight.
- In a large measuring bowl, combine milk and cream.
- Add in sweetener and extract. Stir well to combine.
- Stir in strawberry puree.
- Add mixture to your ice cream mixer. Follow the directions for your machine.
- After ice cream begins to freeze, or about 5 minutes prior to the end of churning, add in the chocolate chips.
- Once ice cream has finished churning, put into an ice cream container and in the freezer for at least 4 hours.
Want to watch HOW to make this Ice Cream?
