OLD FASHIONED VANILLA ICE CREAM (from the Rival Ice Cream maker manual)
4 Quart Ice Cream Maker 2 1⁄4 cups sugar 1⁄4 cup plus 2 tablespoons flour 1⁄2 teaspoon salt 5 cups milk 4 eggs, beaten 4 cups whipping cream 2 tablespoons vanilla extract
Combine sugar, flour, and salt in saucepan. Gradually stir in milk. Cook over medium heat approximately 15 minutes or until thickened, stirring constantly.
Gradually stir about 1 cup of hot mixture into the beaten eggs. Add to remaining hot mixture, stirring constantly. Cook 1 minute; remove from heat. Refrigerate 2 hours. Combine whipping cream and vanilla in large bowl: add chilled mixture, stirring with wire whisk to combine. Freeze as directed.
Simple Chocolate Ice Cream
(from the Cuisinart recipe booklet)
Makes about 8 cups
1 cup cocoa powder
2∕3 cup granulated sugar
1/2 cup packed dark brown sugar
pinch table salt
1 3/4 cups whole milk
3 3/4 cups heavy cream
1 tablespoon pure vanilla extract
Place the cocoa, sugars and salt in a medium bowl; whisk to combine. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa, sugars and salt are dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.
Freeze according as directed.
Calories 290 (67% from fat) • carb. 20g • pro. 3g • fat 22g • sat. fat 13g
- chol. 80mg • sod. 45mg • calc. 69mg • fiber 1g
Mint Chocolate Chip Ice Cream
(from the Cuisinart soft serve ice cream recipe booklet)
Makes about ten ½-cup servings
1 cup whole milk, well chilled
3/4 cup granulated sugar
2 cups heavy cream, well chilled
1 teaspoon mint extract (may use peppermint or spearmint)
4-5 drops green or pink food coloring
mini chocolate morsels
Place milk and sugar in a medium bowl. Use a hand mixer (about 1 to 2 minutes on low speed) or a whisk to mix until the sugar is dissolved. Stir in the heavy cream and mint extract. Add food coloring in drops to reach desired color. If not freezing immediately, cover and refrigerate until ready to use.
Freeze as directed. Add mini chocolate morsels toward the end of the freezing cycle.
Nutritional information per serving:
Calories 238 (68% from fat) • carb. 17g • pro. 2g
- fat 19g • sat. fat 12g • chol. 69mg • sod. 30mg
- calc. 60mg • fiber 0g
Strawberry Ice Cream
(from Cuisinart soft serve ice cream maker recipe booklet)
(This fresh strawberry ice cream was definitely a favorite)
Makes about ten ½-cup servings
8 ounces very red, ripe strawberries –
fresh summer berries or frozen
berries, thawed
2∕3 cup granulated sugar
1/4 teaspoon pure vanilla extract
2∕3 cup whole milk
1 1∕3 cups heavy cream
Place strawberries, granulated sugar, vanilla, and whole milk in a blender jar or food processor fitted with the metal “s” blade, and blend on high speed until completely smooth and homogenous, about 40 to 50 seconds. Pour into a bowl and stir in heavy cream. If not making ice cream immediately, cover and refrigerate until ready to use.
Freeze as directed for ice cream maker.
Calories 178 (60% from fat) • carb. 17g • pro. 1g
- fat 12g • sat. fat 8g • chol. 46mg • sod. 20mg
- calc. 43mg • fiber 1g
Peanut Butter Ice Cream
(from the Cuisinart soft serve ice cream recipe booklet)
Creamy peanut butter ice cream is a favorite of kids of all ages.
Makes about ten ½-cup servings
1 cup creamy peanut butter
2∕3 cup granulated sugar
1 cup whole milk
- cups half-and-half
1 teaspoon pure vanilla extract
Place peanut butter and sugar in a medium bowl. Stir with a whisk until smooth. Add milk and stir until smooth and sugar is dissolved. Stir in half-and-half and vanilla. If not freezing immediately, cover and place in refrigerator until ready to use.
Freeze as directed for ice cream maker.
Nutritional information per serving:
Calories 265 (58% from fat) • carb. 21g • pro. 8g
- fat 18g • sat. fat 6g • chol. 17mg • sod. 150mg
- calc. 76mg • fiber 2g
Because my daughter has a dairy intolerance, I also made two batches of paleo ice cream. A Pure Vanilla Ice Cream, and a Berry Swirl Ice Cream. You can find the recipes here in Frozen Paleo by Pamela Braun. The Berry Swirl Ice Cream is oh! sooo good!
Last summer, we invited our neighborhood friends over for an ice cream social. I spent the 2 weeks prior to the event making batches of homemade ice cream. I used This KitchenAid Ice Cream Maker Attachment. It’s very easy to use. Simply freeze the bowl for 15 hours prior to use and it’s ready to go. I also hand-dipped waffle cones.
Coffee bar
Strawberry Lemon water
Galvanized tub filled with ice to hold the ice cream
Hand-dipped cones
Chalkboard sign mostly courtesy of my daughter. Japanese handwriting courtesy of our Japanese student.
DIY pinwheel fans for decoration
More hand-lettering by my daughter
OLD FASHIONED VANILLA ICE CREAM (from the Rival Ice Cream maker manual)
4 Quart Ice Cream Maker
2 1⁄4 cups sugar
1⁄4 cup plus 2 tablespoons flour
1⁄2 teaspoon salt
5 cups milk
4 eggs, beaten
4 cups whipping cream
2 tablespoons vanilla extract
Combine sugar, flour, and salt in saucepan. Gradually stir in milk. Cook over medium heat approximately 15 minutes or until thickened, stirring constantly.
Gradually stir about 1 cup of hot mixture into the beaten eggs. Add to remaining hot mixture, stirring constantly. Cook 1 minute; remove from heat. Refrigerate 2 hours. Combine whipping cream and vanilla in large bowl: add chilled mixture, stirring with wire whisk to combine. Freeze as directed.
Simple Chocolate Ice Cream
(from the Cuisinart recipe booklet)
Makes about 8 cups
1 cup cocoa powder
2∕3 cup granulated sugar
1/2 cup packed dark brown sugar
pinch table salt
1 3/4 cups whole milk
3 3/4 cups heavy cream
1 tablespoon pure vanilla extract
Place the cocoa, sugars and salt in a medium bowl; whisk to combine. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa, sugars and salt are dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.
Freeze according as directed.
Calories 290 (67% from fat) • carb. 20g • pro. 3g • fat 22g • sat. fat 13g
- chol. 80mg • sod. 45mg • calc. 69mg • fiber 1g
Mint Chocolate Chip Ice Cream
(from the Cuisinart soft serve ice cream recipe booklet)
Makes about ten ½-cup servings
1 cup whole milk, well chilled
3/4 cup granulated sugar
2 cups heavy cream, well chilled
1 teaspoon mint extract (may use peppermint or spearmint)
4-5 drops green or pink food coloring
mini chocolate morsels
Place milk and sugar in a medium bowl. Use a hand mixer (about 1 to 2 minutes on low speed) or a whisk to mix until the sugar is dissolved. Stir in the heavy cream and mint extract. Add food coloring in drops to reach desired color. If not freezing immediately, cover and refrigerate until ready to use.
Freeze as directed. Add mini chocolate morsels toward the end of the freezing cycle.
Nutritional information per serving:
Calories 238 (68% from fat) • carb. 17g • pro. 2g
- fat 19g • sat. fat 12g • chol. 69mg • sod. 30mg
- calc. 60mg • fiber 0g
Strawberry Ice Cream
(from Cuisinart soft serve ice cream maker recipe booklet)
(This fresh strawberry ice cream was definitely a favorite)
Makes about ten ½-cup servings
8 ounces very red, ripe strawberries –
fresh summer berries or frozen
berries, thawed
2∕3 cup granulated sugar
1/4 teaspoon pure vanilla extract
2∕3 cup whole milk
1 1∕3 cups heavy cream
Place strawberries, granulated sugar, vanilla, and whole milk in a blender jar or food processor fitted with the metal “s” blade, and blend on high speed until completely smooth and homogenous, about 40 to 50 seconds. Pour into a bowl and stir in heavy cream. If not making ice cream immediately, cover and refrigerate until ready to use.
Freeze as directed for ice cream maker.
Calories 178 (60% from fat) • carb. 17g • pro. 1g
- fat 12g • sat. fat 8g • chol. 46mg • sod. 20mg
- calc. 43mg • fiber 1g
Peanut Butter Ice Cream
(from the Cuisinart soft serve ice cream recipe booklet)
Creamy peanut butter ice cream is a favorite of kids of all ages.
Makes about ten ½-cup servings
1 cup creamy peanut butter
2∕3 cup granulated sugar
1 cup whole milk
- cups half-and-half
1 teaspoon pure vanilla extract
Place peanut butter and sugar in a medium bowl. Stir with a whisk until smooth. Add milk and stir until smooth and sugar is dissolved. Stir in half-and-half and vanilla. If not freezing immediately, cover and place in refrigerator until ready to use.
Freeze as directed for ice cream maker.
Nutritional information per serving:
Calories 265 (58% from fat) • carb. 21g • pro. 8g
- fat 18g • sat. fat 6g • chol. 17mg • sod. 150mg
- calc. 76mg • fiber 2g
Because my daughter has a dairy intolerance, I also made two batches of paleo ice cream. A Pure Vanilla Ice Cream, and a Berry Swirl Ice Cream. You can find the recipes here in Frozen Paleo by Pamela Braun. The Berry Swirl Ice Cream is oh! sooo good!
