Strawberry Ice Cream

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We’re all ice cream lovers in our house.  So it was a good thing when I finally decided to get the Cuisinart maker.  I’ve used it several times so far.  Strawberry was the next suggested flavor to make.

I have been keeping my bowl in the freezer outside so that when I need it it’s ready to go.  But I have a feeling that the freezer isn’t working as well as it should.  I’ve been having problems with the mixture not getting thick when it’s being mixed.  The first time I made some last week the recipe I had for vanilla ice cream didn’t say to chill in the fridge.  I talked to Heidi at work and she says she chills her mixture in the fridge for a couple of hours before mixing it in the freezer bowl.

So when I made this batch I brought freezer bowl in the kitchen fridge and I put the ice cream mixture in the fridge to chill.  Not for a couple of hours (because we were celebrating Justice’s birthday) but for about an hour.  Still, after putting it in the freezer bowl for 25 minutes, it didn’t come out thick at all.

I put it in the fridge over night and had some after lunch today.  It has a great flavor, but a bit of freezer burn feel to it.  I’m not sure what I’m doing wrong here.  Any suggestions would be helpful!

Ingredients:

3 cups fresh ripe strawberries, stemmed and sliced

4 tablespoons freshly squeezed lemon juice

1 1/2 cups sugar, divided

1 1/2 cups whole milk

2 3/4 cups heavy cream

1 1/2 tsp pure vanilla extract

Instructions:

In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of sugar.  Stir gently and allow the strawberries to macerate in the juices for 2 hours.  Strain the berries, reserving juices.  Mash or puree half the berries.

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In a medium mixing bowl, use a hand mixer on low speed to combine the mild and remaining granulated sugar until the sugar is dissolved, about 1 or 2 minutes.  Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and vanilla.

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 Turn the machine on; pour the mixture into the freezer bowl, and let mix until thickened, about 20-25 minutes.

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Five minutes before mixing is completed, add the reserved sliced strawberries and let mi in completely.  The ice cream will will have a soft, creamy texture.  If a firmer consistency is desired, transfer the ice cream to an airtight  container and place in freezer for 2 hours.  Remove from freezer about 15 minutes before serving.

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After reading the dang directions from the book that came with the mixer, I realize you get directions for a reason.  It did say that you should chill the mixture at least 2 hours or over night.  I did put mine in two airtight containers and ate it today.  I will not be discouraged!  This was really good.  I like making it at home!  We’ll see what new kind we can come up with soon.

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My favorite is Praline Ice Cream.  I’ve found some recipes so I’ll have to give that a shot next!

Two Girls Cooking – Patricia 😉

Source:

Cuisinart Ice Cream Maker

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Dairy Queen Ice Cream

I had been wanting to get an ice cream maker for a while now and finally went and got one today.  Jodi has made some pretty good ice cream and I love frozen yogurt, so I went for it.  I have a KitchenAid blender, but I’m very impatient and couldn’t find the ice cream bowl for it so I went to Bed Bath and Beyond and got the Cuisinart 2 quart maker instead.  I know,  know.  Patience is a virtue I’m truly trying to work on!!

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I wanted to find a Dairy Queen recipe to try for my first run.  My co-worker, Heidi, found a new website for me that had just what I was looking for.

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The mixture has to cool for 5-8 hours (here comes that impatient thing again) so I have the bowl sitting in the freezer and will put the mixture in the fridge for over night cooling and make on my lunch break tomorrow!!  Super excited.  I even found some of the nuts to go on top that they have at Dairy Queen!

Ingredients

  • 2 envelopes Knox gelatin
  • ½ cup cold water
  • 4 cups whole milk
  • 2 cups sugar
  • 2 teaspoons vanilla extract (I used ½ vanilla bean and 1 teaspoon vanilla extract)
  • ½ teaspoon salt
  • 3 cups cream

Instructions

  1. Soak gelatin in cold water
  2. Heat milk, but do not boil.
  3. Remove from heat and add gelatin, sugar, vanilla and salt.
  4. Cool and add cream.
  5. Chill 5 to 8 hours.
  6. Pour into a 4 to 6 quart ice cream freezer can.
  7. Process according to manufacturer’s directions.
  8. Scoop into a container, cover well, and freeze several hours or overnight. Like most ice creams the flavor improves with aging.

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If you haven’t made ice cream, you have to.  And if you haven’t made Dairy Queen Ice Cream then you really have to.  Every time I go through the drive through at Dairy Queen, my little dog, Coco, goes crazy.  He knows he’s going to get a pup cup.  He hangs out the window just shaking with anticipation… My dogs love it too.

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This was fantabulous!  I was soooo excited to taste this.  I had it for breakfast!  The taste is so similar to the real deal!!

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Whatever your flavor, you have to try it home made.  After this, there is no other way.  No other way.  I can’t wait for the kids to come home and ask for a snack!!

Two Girls Cooking – Patricia 😉

Source

Wives with Knives

Fruity Fro-Yo Bars

I love ice cream.  Jodi has been busy making her homemade ice-cream lately and I’ve been trying my luck with some different frozen treats.  Last week was the Limeade Pie.  And if you’re a Trix fan, then this treat will be for you!  The kids were playing downstairs when I was making this. So they will have a fun surprise after daycare tomorrow!  I dislike getting or knowing about surprises for myself, but I love giving them.  And kids love the little things like a fun frozen treat!

Here’s what you need:

1 can (14 oz) sweetened condensed milk (not evaporated)

2 containers (6 oz each) Yoplait® Original 99% Fat Free Key lime pie yogurt
2 containers (6 oz each) Yoplait® Original 99% Fat Free strawberry yogurt
1 cup Trix® cereal
  • 1 Line 8×4-inch loaf pan with foil, leaving edges of foil hanging over sides of pan. Divide condensed milk evenly between 2 medium bowls. Stir Key lime pie yogurt into 1 bowl. Stir strawberry yogurt into remaining bowl.
  • 2 Spread Key lime pie mixture into foil-lined loaf pan. Sprinkle with cereal. Gently spoon and spread strawberry mixture on top. Freeze at least 8 hours until firm.
  • 3 To serve, use foil to lift frozen loaf from pan. Pull back foil and remove. Let stand 5 to 10 minutes to soften slightly. Cut into eight 1-inch slices. Serve immediately.
For some reason my strawberry yogurt portion didn’t seem as full as the key lime pie.  But either way, I’m going to have a hard time going to bed knowing this is in the freezer setting for me to maybe try for breakfast!!
Have a great day.  Enjoy your weather no matter where you are reading from.
Patricia – Two Girls Cooking 😉

Cookies and Cream Ice Cream

Last week I made my favorite ice cream, Butter Brickle. Since it was so delicious, this sparked a conversation in my house about everyone else’s favorite ice cream. Scott’s favorite is cookies and cream; and since it’s one of my favorites too, he didn’t have to push too hard to get me to try my hand at making it. My first batch didn’t come together as I had hoped. I think I was over-eager to get the ice cream! Maybe the bowl didn’t freeze long enough, or maybe the batter wasn’t cold enough…maybe both. I ended up with soup instead of ice cream. This didn’t stop me for long though. I got the ice cream maker bowl back in the freezer for a couple of days and made sure I cooled the batter in the fridge overnight for my second try. Success!

Recipe:
From Annie’s Eats

INGREDIENTS

1 cup whole milk
2 cups heavy whipping cream
6 egg yolks
1/2 cup sugar
1 tbsp. vanilla extract
15-20 Oreo cookies, coarsely chopped

DIRECTIONS

  • Combine the milk and cream in a saucepan over medium heat.  Heat until bubbles form around the edges.  In a medium bowl, whisk together the egg yolks and sugar until smooth and well combined.  Slowly add the warm milk mixture to the egg yolk mixture, whisking constantly to prevent curdling.
  • Pour the mixture back into the saucepan.   Cook over medium heat, stirring constantly, about 5-8 minutes, until the mixture is thickened and coats the back of a spoon (about 175 degrees F on an instant read thermometer).  Pour the liquid through a fine mesh sieve into a bowl.  Stir in the vanilla extract.  Cover with plastic wrap and chill in the refrigerator until completely chilled.
  • Once the mixture is well chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions.  Once the mixture is softly frozen, transfer half of it to a storage container.  Add half of the chopped Oreo pieces and fold in gently with a rubber spatula.  Add the remaining ice cream and Oreo pieces to the container, and fold once more until the mixture is evenly combined.  Freeze until completely hardened.

This ice cream was totally worth the wait! It’s a great treat to end to these very hot summer days we’ve been having. Sweet and creamy, a good mix of big and small chunks of Oreos. It freezes up very firm, so we have to let it sit out a bit to get our scoops out. I prefer my ice cream this way, but Scott prefers his ice cream softer – almost melty. Since this one is his favorite flavor I might have to try again with a softer base next time.

What’s your favorite flavor?

– Jodi

Butter Brickle Ice Cream

Ever since it started getting warm out I’ve been craving ice cream. It’s pretty rare, though, for me to find my favorite flavor, Butter Brickle. It’s a very simple flavor: creamy, buttery ice cream with bits of crunchy toffee. I don’t know why I never see it in the stores anymore. I get a little too excited when they happen to have some at my favorite local ice cream shop. I finally decided it was time to try to make some on my own. This recipe was one of the only ones I could find, so I’m very glad it turned out to be just what I was craving!

Ingredients:

2 cups half-and-half
1 cup brown sugar
2 tablespoons butter
1 1/2 teaspoons butter flavor extract
1 teaspoon vanilla extract
2 cups whipping cream
3/4 cup toffee pieces (I used Health Bits o’Brickle)

Directions:
In a medium saucepan, combine half & half, brown sugar, and butter.
Stir constantly over low heat.
When mixture becomes bubbly around the edges of the pan, remove from heat. (This never really got bubbly around the edges for me, I just went until it started to bubble)
Chill this mixture along with the bowl of your ice cream freezer.
Before freezing, add whipping cream and both extracts, mix well.Freeze according to your ice cream maker directions.
Add toffee bits after freezing process.

 

This was very rich and creamy, you can really taste the butter flavor. I wasn’t sure I wanted to share this because it was so good! I did share with my husband and my mom, and we even let Sam have a little taste. Everyone really enjoyed it. The only problem I found was that 1 quart didn’t last long!

– Jodi