I bought a Cuisinart Flavor Duo Frozen Yogurt-Ice Cream & Sorbet Maker for a steal a while ago. Having fond memories as a kid making ice cream with my Grammy, this machine was quite an upgrade for a killer price. Cuisinart has discontinued my duo model, but the singular version can be found here. I would highly recommend it: super easy, quick and nearly no clean up.
Between moving, packing and unpacking, I am just getting around to using it. First, I made super easy and very tasty, lemon sorbet. Tonight, I am enjoying these New York Times Favorite Chocolate Chip Cookies with my homemade vanilla ice cream. If you've got a ice cream maker you haven't used in a while, get it out and try this simple recipe for vanilla ice cream:
3/4 cup 2% or whole milk, well chilled
2/3 cup granulated sugar
1 1/2 cups heavy cream, well chilled
1+ teaspoon pure vanilla extract, to taste
Whisk milk and sugar until dissolved (about 1-2 minutes). Stir in heavy cream and vanilla to taste. Put into ice cream maker, as per directions of machine. Makes about 1 quart.
I can't wait to try simple variations of this recipe, by adding the following during the last 5 minutes of mixing:
- chocolate chip - 1/4 to 1/3 cup
- cookies & cream - 1/4 to 1/3 cup crushed cookies
- any other candy (Snickers, Twix, Reese's) crushed to fill 1/4 to 1/3 cup
- mint - replace vanilla with peppermint extract + 3 ounces chocolate chunks
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