Cinnamon Ice Cream

Cinnamon Ice CreamThings are a heating up! Lucky for us we have also had quite a few nice and cool rainy days as well. Still the ice cream machine has made its reentry into the meal plans. It’s kind of fun making homemade ice cream. The flavour possibilities are endless. This ice cream we achieved the best consistency so far, of all the other homemade I have made. Eggs, half-and-half plus whipping cream seems to be the key. I guess we like our ice cream nice and fattening. I served these with the chocolate oat cookies, I posted last week which also had a hint of cinnamon, and they were a match made in heaven. This would also be amazing served with apple pie!

Recipe from Allrecipes

  • 1 cup sugar
  • 1 1/2 cups half-and-half
  • 2 eggs
  • 1/2 cup whipping cream
  • 1 tsp. vanilla
  • 2 tsp. cinnamon

1. Mix together sugar and half-and-half in medium-sized pot. Cook over medium-low heat until just starts to bubble. Remove from heat.

2. Beat eggs in mixing bowl. Whisk in about 1/4 of sugar mixture very slowly. Little bits at a time. You do not want scrambled eggs!

3. Add entire mixture back into saucepan and return to stove. Add whipping cream. Whisk over medium-low heat until bubbly and thickened.

4. Remove from heat and stir in vanilla and cinnamon. Place in refrigerator until completely cooled.

5. Churn in Ice Cream Machine according to manufacturer’s directions.

6. Place in freezer safe bowl, and place in freezer for 4 hours to harden.

7. Eat and enjoy!

Strawberry Ice Cream

Strawberry Ice CreamWhen my kids choose their “picks” of the month, they are not always seasonally appropriate. I am sure we all eat ice cream in the cold winter months, I prefer it in the summer when it acts as an aid to the cooling down process. This month our daughter chose Strawberry ice cream, homemade, not from the store. Yes, she was that specific. In fact, I had never made strawberry ice cream before, I think my kids just like to watch the ice cream in the machine. This recipe in fact was excellent. I had to make it in two batches because my small little ice cream maker just couldn’t quite handle the whole recipe.

Recipe adapted from Allrecipes

  • 1 can sweetened condensed milk
  • 2 1/2 cups milk
  • 1 cup heavy cream
  • 1 Tbsp. vanilla extract
  • 1/4 tsp. salt
  • 1 1/2 cups chopped Strawberries

1. Mix ingredients together. Chill. Place in Ice cream machine. Run for 10-25 minutes. Freeze for 3-4 hours before serving.

2. Eat and enjoy!

Cookie Dough Oreo Swirl Ice Cream

Cookie Dough Ice CreamOkay let’s talk T.V. The new obsession in this house is Sherlock. hubby and I have finally gotten around to watching it. We got the DVD’s from the library and spent every available evening watching the 6 fabulous “episodes” from the first two seasons. They really do seem more like movies to me, being 1 1/2 hours long. There is great news too, season three comes out this month. So we anxiously await the arrival at the library. We may just have to buckle down and buy it though, as we are now going through Sherlock withdrawal. I knew we were getting close to the end, so for the last episode of season 2 I made us a special treat so we could snuggle in and enjoy our new favorite pastime. Not much beats a batch of home-made ice cream. Well, maybe Sherlock. So this was an evening made in heaven, hubby, Sherlock, and iced treats.

Recipe from Taste of Home June & July 2008

  • 1 cup store-bought cookie dough ( I used 1/2 a package of Pillsbury, and baked the remaining half as cookies for the side)
  • Crust:
  • 2 cups chocolate Oreo crumbs
  • 2 Tbsp. sugar
  • 1/2 cup butter, melted
  • Ice Cream:
  • 2 cups half-and-half
  • 1 cup sugar
  • 2 cups whipping cream
  • 6 tsp. vanilla extract
  • 12 ounces cream cheese ( 1 1/2 packages)

1. Cut cookie dough into bite sized pieces. Place in freezer until ready to use.

2. Mix together cookie crumbs, sugar and melted butter. Place on greased cookie sheet and bake at 350 degrees for 10 minutes. Remove from oven and crumble. ( To make a more traditional cookie dough ice cream, you can leave this “crumble” out). Cool.

3. Heat half-and-half in saucepan. Add sugar, stir until sugar has fully dissolved. Cool completely. Place in fridge.

4. In blended combine whipping cream, vanilla and cream cheese (cut into small pieces before adding to blender). Stir in cool half-and half mixture. Refrigerate overnight.

5. Place ice cream in cylinder of ice cream machine. ( I did it in two batches).

6. When finished churning, layer 1/3 of ice cream, 1/3 of cookie dough, and 1/3 of cookie crumble in large plastic container. Repeat layers and swirl gently. Place in freezer for at least 4 hours.

7. Eat and enjoy!

Nutella Ice Cream

Nutella Ice CreamA few weekends ago we were invited out to dine at Famoso Pizzeria. Kids receive a free scoop of gelato with their meals so of course my kids all enjoyed a scoop! Autumn, our youngest, great lover of Nutella that she is chose the nutella gelato. I was not surprised. I was surprised however when she chose homemade nutella ice cream for her pick of the month. She must have liked it! So I set out to find a recipe and found one over at the great blog Chocolate Moosey . I changed quantities so I could make a bit more, and it was so easy our 8-year-old made it! Easy, Tasty, Can’t beat that! Special thanks to Carla, over at Chocolate Moosey for the recipe.

  • 3/4 cup Nutella
  • 1/2 cup + 2 Tbsp. white sugar
  • 2 cups whipping cream
  • 2/3 cup milk
  • 2 pinches salt
  • few drops vanilla extract

1. Blend all ingredients, place blender in fridge until nice and cold.

2. Churn in your ice cream maker until done.

3. Place in freezer for 4 hours to firm up.

4. Eat and enjoy!