Homemade Vanilla Ice Cream and Hot Fudge Sauce

Homemade Vanilla Ice Cream With Hot Fudge Sauce

Yesterday we had some friends over to help celebrate Memorial Day. We decided to do the standard picnic fare, only our picnic ended up being inside due to heat and air quality, but that’s ok too. We had fun, so that’s all that matters.

I did most of the cooking on Sunday afternoon, except for cooking the hot dogs and hamburgers and setting the ice cream. On Monday morning all I had to do was organize and few last minute details and put everything together.

I decided I wanted to put a tablecloth on the table, but the problem is that I don’t actually have a tablecloth that fits our very long table, so I decided to make one! I took a piece of material that I’ve had for forever and could never decide what to do with the piece and used part of that. I was very happy with the results!

My handy, dandy tablecloth!

I thought it turned out really well! Martha has nothing on me! That’s my little sous chef in the background dancing away.

I had an assortment of drinks as well:

Ready to go

I had Virgil’s Orange Cream Soda, Izze Grapefruit soda, Old Dominion Root Beer (It’s made with honey! And it’s ironically listed on their beer list even though it’s non-alcoholic.), Sprite (Jamison’s drink of choice as of late), lemonade, unsweet green ice tea and of course water. We had some Corona, hard lemonade and hard limeade in the fridge, but we ended up not diving in to that.

We had a buffet style set up with fruit, veggies, hamburgers and toppings, hotdogs, potato salad, baked beans and chips:

Waiting on the hamburgers and hot dogs

And for dessert we had homemade ice cream and hot fudge sauce! Which are both just perfect on a hot, hazy day like yesterday! We had a very pleasant day. I hope your afternoon was as fabulous as ours!

Now let’s talk a little vanilla ice cream and hot fudge sauce!

What You’ll Need for the Ice Cream:
1 quart of heavy cream
1 quart of half and half
1 half gallon of whole milk
1 can of sweetened condensed milk
1 1/2 cups of organic cane sugar
1 tablespoon of vanilla powder
1 tablespoon of vanilla extract
6 egg yolks

In a large stock pot stir together cream, half and half, whole milk, sweetened condensed milk, sugar, vanilla powder and vanilla extract. Cook over medium heat stirring often and let the mixture become hot. Be careful, you don’t want this to boil or scald.

When the milk is hot, ladle out some of the hot mixture into a bowl with your egg yolks whisking quickly to temper the eggs. Add this mixture back to the pot and whisk constantly until the mixture becomes slightly thick.

Remove mixture from heat and run through a sieve several times to make sure there are no lumpy egg bits. Cool mixture completely. Overnight is best.

Once mixture is completely chilled add to a large ice cream maker and set according to your ice cream makers instructions.

Notes: I had a bit of the custard mixture left over when I made the ice cream. I’m going to use my small Cuisinart ice cream maker to freeze the rest.

Homemade Vanilla Ice Cream With Hot Fudge Sauce

What You’ll Need for the Hot Fudge Sauce:
4 squares of unsweetened chocolate
4 tablespoons of butter
1 cup of evaporated milk
1 1/3 cup of organic cane sugar
2 teaspoons of vanilla extract

In a medium sized pot melt chocolate and butter together until completely melted. Slowly add milk and sugar and stir until mixed.

Bring to a slow boil and cook stirring constantly for 3-5 minutes until mixture starts to thicken. Remove from heat and stir in vanilla.

Use to top ice cream or any other way you would use chocolate syrup.

Notes: This is the hot fudge sauce that my mom used to make. It brings back so many memories of my childhood all with one little taste!

Lemon Granita

Lemon Granita

I love granita. It’s so easy to make and it’s a really great dessert, that isn’t that bad for you and is just perfect for summer!

You can make granita with pretty much any fruit and this time of year when fruits are so readily available and fresh it’s a really great time to make granita if you’ve never tried it! It’s simple, just a little scraping here and there and you have a really great dessert in just a few hours. What’s not to like about that?

What You’ll Need:
The juice of 10 lemons
1/2 cup of water
4 tablespoons of organic cane sugar (Notes: I like the tartness of lemons. If you want it a bit sweeter then you could add up to 1/2 cup of sugar.)

Mix lemon juice, water and sugar together with a whisk until sugar is dissolved. Pour mixture in to a shallow dish like a pie plate and place in the freezer.

You’ll want to check this mixture every 30 minutes and as it freezes you will scrape the mixture with a fork to ensure that as it freezes it doesn’t freeze into a solid block, but makes a fluffy frozen mixture instead. The sides will freeze first so scrape them toward the center. Keep scraping the granita until the mixture is completely frozen (2-4 hours depending on your freezer) and you have a fluffy frozen mix.

Store in an airtight container.

Makes roughly 4 servings.

Notes: For an adult treat stir in 1/4 to 1/2 cup of light or coconut rum or even lemon vodka would be nice in place of the water.

Strawberry Buttermilk Ice Cream

Strawberry Buttermilk Ice Cream

First up let me say that I had hoped to have 6 or 7 ice cream recipes for this week, but a few of the versions I’m working on are still in the working on stage and I wanted to go ahead and share the ones that I had finished that worked since the weather is starting to warm up (despite being in the 50’s and rainy here in Maryland today!) and people are starting to think about ice cream. You’ll most likely see those other versions later in the summer, including one that uses Snicker’s Bars, a plum/ginger creation, another that utilizes tomatoes and even an avocado version!

Now let’s talk some strawberries!

We already had Strawberry Frozen yogurt this week and if you were around Dianne’s Dishes last year you got a Strawberry Chocolate Mint version. One of my all time favorite versions of ice cream involves strawberry so I’m always experimenting with different versions! Besides since they are in season this is the perfect time to play around with strawberries!

A few years ago someone told me about buttermilk ice cream and how wonderful it was. I’ve played around with straight up buttermilk versions and honestly have never really liked it that much. I finally decided it would be fun to try and mix fruit with the buttermilk to let the sweetness of the fruit and the tanginess of the buttermilk play off of one another and it really worked! Another thing that was great about this ice cream is that I utilized a lot of fresh, local ingredients and that is always good!

This ice cream is the perfect blend of tangy/sweet. The strawberries and buttermilk blend well with one another! If you like a fruity bite, coupled with a zest of tang then look no further…This is the ice cream for you!

icwdd2009
Note: This recipe is designed to fit this ice cream maker. You could easily double or triple it or whatever to fit in a larger machine.

What You’ll Need:
1 pint of strawberries (Note: From our CSA)
1 cup of organic cane sugar
1 – 14 ounce can of sweetened condensed milk
1 cup of heavy cream (Note: From South Mountain Creamery)
2 cups of buttermilk (Note: Also from SMC)

Chop your strawberries and place in a glass container:

Strawberry Buttermilk Ice Cream: Strawberries

I like to use my blender. This comes in handy especially if you want to blend them smooth later.

Add sugar:

Strawberry Buttermilk Ice Cream: Strawberries and Sugar

Cover and place in the fridge for at least 4 hours to overnight to let juices form. Once the juices are there you can use them as is, or if you prefer smoother ice cream you can blend or process until smooth. I like bits of frozen strawberry, so I would just go from here. Go with what you prefer

In a large glass bowl mix together strawberry/sugar mixture with sweetened condensed milk, buttermilk and heavy cream. Pour into the bowl of your ice cream mixer and freeze according to your model’s instructions.

Once the mixture hits the soft serve stage place in an airtight container and store in the freezer.

Strawberry Buttermilk Ice Cream: Soft Serve Stage

Notes: You could try this with any sort of fruit. Peaches and blueberries immediately come to mind as good options to try.

Apple Pie Ice Cream

Apple Pie à la Mode (Or Where Apple Pie Meets Ice Cream)

Apple pie and ice cream go hand in hand, so why not combine the flavors into one? For a while now I’ve wanted to try something like this and since it is Ice Cream Week after all what better time than now? Some might think apples in ice cream are a little weird, but this really turned out great! So if you’re a fan of a little ice cream with your apple pie, then this is the ice cream for you!

icwdd2009
Note: This recipe is designed to fit this ice cream maker. You could easily double or triple it or whatever to fit in a larger machine.

What You’ll Need:
1 pint of heavy cream
1 – 14 ounce can of sweetened condensed milk
2 cups of cooked apples (Note: You want to cook them until they are completely soft and thick.)
1/2 cup of maple syrup

First cook you apples and let cool completely. I did this the night before and let it cool in the fridge over night.

Apple Pie à la Mode (Or Where Apple Pie Meets Ice Cream): Apples

In a large glass bowl mix together all the ingredients and add to the bowl of your ice cream freezer. Freeze according to your manufacturers instructions.

Apple Pie à la Mode (Or Where Apple Pie Meets Ice Cream): Soft Serve Stage

Once the ice cream hits soft serve stage you can serve or place in an airtight container in the fridge until it hardens further.

Notes: No notes on this one!

Better Bites: Strawberry Frozen Yogurt

Ice Cream Week Meets Better Bites: Frozen Strawberry Yogurt

I’ve always wanted to make some frozen yogurt, but I never had. I don’t know why…The process couldn’t be simpler, yet something always kept me from actually making a batch. When I decided to have another ice cream week since last year was so much fun, I decided I would finally try to make some frozen yogurt. Then I just had to decide what kind I wanted to make.

Some of the versions that flitted through my head included peach, blueberry and just your basic vanilla, but I finally decided that strawberry was the way I wanted to go. Frozen yogurt is a bit healthier than your standard ice cream, but it’s enjoyable none the less. You can utilize fresh, local fruit and make a healthier, cool treat that really hits the spot!

bbdd2
Note: This recipe is designed to fit this ice cream maker. You could easily double or triple it or whatever to fit in a larger machine.

icwdd2009
What You’ll Need:
2 – 16 ounce containers of plain fat free Greek Yogurt (Note: I like Oikos.)
2 cups of strawberries, chopped (Note: I like chunks of frozen fruit in my ice cream/frozen yogurt. If you prefer you can mash the berries for a smoother consistency.)
2/3 cup of organic cane sugar

Ice Cream Week Meets Better Bites: Frozen Strawberry Yogurt: Strawberries

The day before you plan to make your frozen yogurt chop (or mash) your strawberries and pour sugar over them. Place in an airtight container (I like to use a canning jar) and place in the fridge overnight to let juice form:

Ice Cream Week Meets Better Bites: Frozen Strawberry Yogurt: Strawberries and Sugar

Once juice has formed combine strawberry sugar mixture with yogurt in a large bowl and stir until mostly mixed:

Ice Cream Week Meets Better Bites: Frozen Strawberry Yogurt: Ready to Freeze

Don’t worry about getting it completely mixed unless you just want to. The ice cream freezer will do part of the mixing for you as it turns.

Place mixture in the bowl of ice cream maker and freeze according to your machine’s directions. Once the mixture hits the soft serve stage you can serve immediately or place in the freezer in an airtight container to harden fully.

Ice Cream Week Meets Better Bites: Frozen Strawberry Yogurt: Soft Serve

Once you put this mixture in the freezer it gets quite hard, so you’ll have to let it sit on the counter for a bit to be soft enough to serve.

Notes: You could use a Greek yogurt with a higher fat content if you wanted. You could also do this with any fruit that you liked.

Mint Chocolate “Chip” Ice Cream

Mint Chocolate "Chip" Ice Cream

Here we are…A week later at the end of Ice Cream week and to round out the end of ice cream I give you Jamison’s all time favorite…Mint Chocolate “Chip”! And why is the “chip” in quotes you ask? Because I actually used shredded or shaved chocolate instead of chips to give them a bit more of a melty quality than a frozen quality. Don’t you love how I just make words up like that? Melty…Well it should be a word! 😉

For several years Jamison had to forgo ice cream. He was diagnosed with IBS a few years ago, but we recently discovered that it was more aptly Celiacs instead of IBS and it turns out that is a common misdiagnoses. Anyway, when he was still eating gluten he had a definite lactose intolerance. We never really found a soy or rice ice cream that he really cared for. He could eat the lactose free vanilla milk version, but I was never able to find a mint chocolate chip lactose free version for him to enjoy. Once we figured out the gluten thing and he has started to heal now he can have some dairy and that meant I got to try my hand at his favorite type of ice cream!

Mint Chocolate "Chip" Ice Cream: Ready For The Freezer

Verdict? Jamison really liked this version! His only beef? “It wasn’t green!” (You see what I’m working with here people! ;)) In my opinion it was really good as well and this is coming from someone who isn’t a fan of mint chocolate chip ice cream to begin with! We’ll most definitely be making this again and no it won’t be green! 😉

Ice Cream Week 2008

This wraps up Ice Cream week and it has worked out so well I think we may have more themed weeks in the future! 😉

What You’ll Need:
1 pint of heavy cream
1 pint of half and half
1 – 14 ounce can of sweetened condensed milk
1/2 cup of organic cane sugar (Note: Jamison likes thing SUPER sweet. You could easily get away with 1/4 cup of sugar instead.)
1 teaspoon of peppermint extract
2 – 4 ounce bars of Ghirardelli Milk Chocolate baking bars, shaved or grated (Note: I used my box grater.)

Note: This recipe is designed to fit this ice cream maker. You could easily double or triple it or whatever to fit in a larger machine.

Mint Chocolate "Chip" Ice Cream: Soft Serve Stage

Mix together heavy cream, half and half, sweetened condensed milk, sugar, peppermint extract and shaved/grated chocolate. Place mixture in the bowl of ice cream maker and freeze according to your machine’s directions. Once the mixture hits the soft serve stage you can serve immediately or place in the freezer in an airtight container to harden fully.

How easy is that? In no time you’ve got Mint Chocolate “Chip” Ice Cream!

Mint Chocolate "Chip" Ice Cream: A Bite

Notes: You could use any type of chocolate that you like. Jamison’s favorite is milk chocolate so that is what I used. Dark chocolate would be heavenly in this as well. You could also add some chopped peppermint to the ice cream if you liked, but that would have weirded Jamison out even if it was green! 😉

Peach Ice Cream

Peach Ice Cream

As a child when we spent summers at the lake it was rustic. We’re talking no electricity, outhouse, everything you needed you had to take with you…That rustic! And to be honest there were times that I dreaded having to go out there and camp. It was isolated, it was lonely and if you didn’t take a friend along it could get down right boring! But at other times lovely memories were formed that will last a lifetime.

One of the things we used to do that I remember fondly was make old fashioned ice cream. And as you’ll note above I mentioned no electricity so I’m talking the hand cranked kind. My father did most of the cranking, but my sister and I chipped in here and there. I’m not sure what was worse…The cranking or the waiting? Or maybe it was a little bit of both!

As far as ice cream went there were two basic flavors that we mostly stuck to and that was vanilla and peach. Normally the peach version would be made with canned peaches and I remember thinking as a child “I wonder what that would be like with fresh peaches?” You see I’m a bit of a fruit snob. I like fresh fruit, or dried fruit. Pretty much the only fruit I’ll eat willing out of a can are pineapple and mandarin oranges, but truth be told I prefer those both fresh too, though I can tolerate them in canned form. So the first time I made peach ice cream myself I broke out the fresh peaches!

This ice cream is just perfect for when those peaches are juicy right off the tree! I also like big chunks of frozen peaches in my ice cream, but you can dice them smaller if you want. The peach gives the ice cream a fruity sweet kick, all while being smooth and mellow. When Alexis was smaller this was her favorite all time ice cream. Now it’s chocolate, but hey there’s nothing wrong with chocolate either! 😉

Ice Cream Week 2008

Note: This recipe is designed to fit this ice cream maker. You could easily double or triple it or whatever to fit in a larger machine.

What You’ll Need:
2 large peaches, diced
1/2 cup of organic cane sugar
1 pint of heavy cream
1 pint of half and half
1 – 14 ounce can of sweetened condensed milk

Peach Ice Cream: Peaches and Sugar

Chop peaches and place in a bowl with sugar. Let sit until syrup forms. (Note: This usually takes about an hour or so at room temperature, but you can do it in the fridge overnight if you like.)

Add remaining ingredients to the bowl of peaches and stir to mix.

Peach Ice Cream: Soft Serve Stage

Place mixture in the bowl of ice cream maker and freeze according to your machine’s directions. Once the mixture hits the soft serve stage you can serve immediately or place in the freezer in an airtight container to harden fully.

Notes: You can substitute any fruit for the peaches if you like.

Key Lime Ice Cream

Key Lime Ice Cream

I love Key Lime! Take a look around the blog and you’ll find No Bake Key Lime Cheesecake, Key Lime Milk Chocolate Chip Bars, my choice for Tuesdays with Dorie the Florida Pie, Key Lime Parfaits and Key Lime Cheesecake. Stick around for a while longer and inevitably you’ll see Key Lime again!

I’ve always wanted to make a Key Lime ice cream. My sister and I have talked about it for years, but we never got around to making it. Finally I took the plunge and I have to say it’s every bit a delicious as I thought it would be. It’s cool, sweet, yet tangy and oh so lovely. If you like Key Lime then this is the ice cream for you!

Oh and don’t forget to stop by this weekend…Ice Cream Week isn’t over yet! I’ve got two more recipes to share and I’ll be posting one on Saturday and one on Sunday! 😉

Ice Cream Week 2008

Note: This recipe is designed to fit this ice cream maker. You could easily double or triple it or whatever to fit in a larger machine.

What You’ll Need:
1 pint of heavy cream
1 pint half and half
1 – 14 ounce can of sweetened condensed milk
2/3 cup of double strength key lime juice
1/4 cup organic cane sugar
Zest of two lemons or limes (Notes: I used lemon zest since it was what I had on hand, but either will do.)

In a large bowl add all the ingredients and stir to mix. Since this mixture isn’t heated no need to chill.

Place mixture in the bowl of ice cream maker and freeze according to your machine’s directions. Once the mixture hits the soft serve stage you can serve immediately or place in the freezer in an airtight container to harden fully.

Key Lime Ice Cream: A Bite

Notes: You could do this with lemon juice if you liked for a lemon version. Or you could use orange juice/zest for an orange twist.

Dulce de Leche Ice Cream

Dulce de Leche Ice Cream

Until recently I didn’t even know what Dulce de Leche was! I know, I know…How could I not? I mean caramel…What’s not to like? When I made the first batch of Dulce de Leche I immediately thought “That would be great to make ice cream with!” And I finally got around to trying just that!

Some argue that making Dulce de Leche with sweetened condensed milk is “cheating”, but I say don’t knock it until you’ve tried it! This is the version I make and it’s to die for! It’s simple too! So what are you waiting for? Try it already! ;o) Oh and make some ice cream when you do! ;oP

Ice Cream Week 2008

Note: This recipe is designed to fit this ice cream maker. You could easily double or triple it or whatever to fit in a larger machine.

What You’ll Need:
1 – 14 ounce can of dulce de leche, cooled completely (Note: This is basically sweetened condensed milk that has been put through this process.)
1 pint of heavy cream
1 pint of half and half
2 vanilla beans, split an scraped
1/3 cup of organic cane sugar

Make 1 can of dulce de leche and let cool overnight.

In a large bowl mix dulce de leche, heavy cream, half and half, scraped vanilla seeds and sugar and stir until mixed.

Place mixture in the bowl of ice cream maker and freeze according to your machine’s directions. Once the mixture hits the soft serve stage you can serve immediately or place in the freezer in an airtight container to harden fully.

Dulce de Leche Ice Cream: A Bite

Notes: You could use a tablespoon of vanilla flavoring instead of vanilla beans. This would be heavenly topped with hot fudge sauce!

Dark Chocolate Ice Cream

Chocolate Ice Cream

It’s Ice Cream week! What better way to celebrate summer than with a little frozen goodness? If you’ve been a visitor to Dianne’s Dishes for a while you know that Alexis and I love ice cream! And I love making it ourselves so I know exactly what goes into each and every bite! In honor of the occasion we have a new Ice Cream category on the blog and a new Flickr Ice Cream set!

Ice Cream Week 2008

Let’s get this party started! Shall we?

In the past we’ve had Blueberry Ice Cream (one of my all time favorites), Peanut Butter Ice Cream (to die for!), Vanilla Bean Ice Cream (a definite classic), Strawberry Chocolate Mint Ice Cream (mint and strawberries are fabulous together…don’t believe me then try it and see!), Coconut Creamsicle Ice Cream with Dark Chocolate Covered Goji Berries (yum!) to accompany my pick for Tuesdays with Dorie and in honor of the 7th Harry Potter book we even had Pumpkin Ice Cream (I know it sounds weird, but if you’re a fan of pumpkin then it’s a must try)! Starting today you are about to get seven more fabulous ice cream recipes!

Don’t let ice cream scare you…It doesn’t have to be hard and it doesn’t have to have eggs in it either! Some of the recipes this week are classics, while others are a bit different, but all of them are divine! If you’ve been looking for some quick, simple, yet delicious ice cream recipes to help celebrate summer, then journey no further! You’re about to have more choices than you hoped for! 😉

Chocolate is one of the quintessential flavors that most people love. It’s one of Alexis’ all time favorites and she loved this version. In fact when she saw me looking at the pictures I have in the back log for Ice Cream week she said “Let’s make that again!” We may have to do just that! 😉

Note: This recipe is designed to fit this ice cream maker. You could easily double or triple it or whatever to fit in a larger machine.

What You’ll Need:
1 – 5.3 ounce bar of Green & Black’s 72% Baking Chocolate
1 pint of heavy cream
1 – 14 ounce can of sweetened condensed milk
1/2 of 1 pint of half and half
1/4 cup of organic cane sugar

Chocolate Ice Cream: The Chocolate

In a sauce pan over medium heat, or in the microwave on low, melt chocolate with 1/2 of the heavy cream until completely smooth. Be careful and don’t let it go too far or the chocolate will become grainy. Let cool completely.

Chocolate Ice Cream: Unfrozen

Stir in sweetened condensed milk, half and half, the rest of the cream and sugar until smooth. Place mixture into your ice cream freezer and freeze according to your machine’s directions. Once the ice cream has hit the soft serve stage you can serve immediately or you can place in an airtight container to harden further and make it more scoopable.

Notes: It is extremely important to let your mixture cool completely BEFORE you begin the freezing process or it most likely will not set up.