I have one of those 1/2 pint soft ice cream makers and here are a couple of recipes that I use for it. It is really simple and fun
Ingredients:
Vanilla Base
- 2 cups half-and-half
- 2 cup whipping cream
- 1/2 cup sugar
- 2 teaspoons vanilla extract or vanilla paste (preferred)
Chopped Fruit, up to 3 tablespoons (blueberries, strawberries, peaches, cherries, etc.) You can let your imagination go wild… M&Ms, Reese's peanut butter cups, Andes Creme De Menthe Thin Mints, chocolate covered raisins or cranberries, tiny marshmallows, Pistachio or other nuts.
Directions: Follow the instructions of your ice cream maker. The instructions for my ice cream makers says,
- Combine the ingredients, stirring to dissolve sugar completely.
- Take 2 tablespoons of the fruit and puree. Add the other tablespoon of the unpureed fruit and let cool in the refrigerator.
- Just before you make the ice cream, put the ingredients into the freezer and let cool, but do not let it freeze (we want to get it as cold as possible without freezing).
- Pour 6 – 12 ounces of ice cream base in frozen Half-Pint Freezer bowl.
- Turn motor on. Once mixture starts to thicken, turn off motor
- Remove lid and paddle and add 3 tablespoons of your favorite add-in (optional).
- Replace lid and restart motor.
In August I usually make my ice cream when peaches and cherries are in season.
These are in addition to the above recipe:
Chocolate Ice Cream
- 1/8 cup cocoa powder
- Combine sugar and cocoa in small bowl.
- In saucepan over medium heat, warm cream and milk.
- When cream and milk mixture is warm, whisk in sugar and cocoa mixture and vanilla. Whisk until sugar is dissolved and mixture is well combined.
- Chill in refrigerator overnight.
- When ready to make ice cream, start ice cream maker and pour mixture through hole in lid.
- Churn for 20-40 minutes or until desired consistency.
Variations: Add 1/2 cup mix-ins, such as chocolate chips or chopped nuts, after ice cream has churned for at least 15 minutes or when mixture is thick and has started to freeze.
Blueberries Ice Cream
Ingredients:
- 1 cups fresh blueberries
- ¼ cup sugar
- 1 tablespoons lemon juice
Directions:
- In a large saucepan over medium heat, bring blueberries, sugar and lemon juice to a boil and cook until sugar is dissolved and blueberries start to pop.
- Remove from heat and stir in half and half and heavy cream. Cover and refrigerate until completely cooled.
Peaches and Cream Ice Cream
Ingredients:
- ½ cup chopped fresh or frozen peaches
- ½ cup of sugar
Directions:
- Combine peaches with ½ cup of sugar. Let stand for one hour.
Strawberry Cheesecake Ice Cream
Ingredients:
- 1 ounce cream cheese, softened
- ¼ cup frozen strawberries, slightly thawed, chopped
- One or two graham cracker crumbs
Directions:
- Just before it is finished stir the chopped strawberries and the graham cracker crumbs.
- Serve immediately as soft serve or store in freezer.
