Cheesecake Ice Cream

 Cheesecake Ice Cream

yield: about 5 cups

12 oz. cream cheese, room temp, cut into 2 inch pieces

1 c. sugar

1/2 tsp salt

1/4 c. mascarpone, room temp

1 c. whole milk, room temp

2 tsp vanilla

1/4 c. sour cream, room temp

(Make sure to freeze the bowl ahead of time!)

Put the cream cheese into the bowl of a stand mixer. Fit with the mixing paddle and mix on medium until very smooth. With the mixer running, gradually add sugar and salt. Mix until all blended. Add mascarpone and mix until well combined. Slowly add milk and vanilla, mix until smooth. Fold in sour cream. Cover and refrigerate 1-2 hours or overnight.

Turn on ice cream maker, pour the mixture into the frozen freezer bowl and let it mix until thickened, about 15-20 minutes. Add in any mix-ins before the ice cream reaches full thickness (and stops fully turning in the bowl) If you miss the window, just hand mix it in after turning off the machine. The ice cream will have a soft, creamy texture. Transfer to an airtight container and place in the freezer for about 2 hours. Remove from the freezer 5-10 mins before serving.

Mix in ideas:

Strawberries or raspberries

graham cracker bits (only if eating fresh)

Fresh Strawberry Ice Cream

 Fresh Strawberry Ice Cream

yield: about 5 cups

1 1/2 c. fresh strawberries, hulled (frozen strawberries may be substituted if needed)

3/4 c. whole milk

2/3 c. sugar

pinch of salt

1 1/2 c. heavy cream

1 1/2 tsp vanilla

(Freeze the ice cream maker bowl ahead of time!)

Put strawberries in food processor and pulse until chopped as desired (or use immersion blender)

In a medium bowl, whisk to combine the milk, sugar, and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Stir in strawberries, including juices. Cover and refrigerate 1-2 hours or overnight.

Turn on ice cream maker, pour the mixture into the frozen freezer bowl and let it mix until thickened, about 15-20 minutes. Add in any mix-ins before the ice cream reaches full thickness (and stops fully turning in the bowl) If you miss the window, just hand mix it in after turning off the machine. The ice cream will have a soft, creamy texture. Transfer to an airtight container and place in the freezer for about 2 hours. Remove from the freezer 5-10 mins before serving.

Mix in ideas: 

bananas

Oreos

brownie bits

Peanut Butter Ice Cream (Brownie/Oreo)

 Peanut Butter Ice Cream (Brownie/Oreo)

Yield: about 6 cups

1 c. good quality peanut butter (not natural)

2/3 c. sugar

1 c. whole milk

2 c. heavy cream

1 tsp vanilla

1 c. mix ins: brownie bits, crushed Oreos, or chopped peanut butter cups

(Freeze the ice cream maker bowl ahead of time!)

In a medium bowl, whisk to combine the peanut butter and sugar until smooth. Add the milk and whisk or mix on low speed until the sugar is dissolved, about 1-2 minutes.  Stir in the heavy cream and vanilla. Cover and refrigerate 1-2 hours or overnight.

Turn on ice cream maker, pour the mixture into the frozen freezer bowl and let it mix until thickened, about 15-20 minutes. Add in mint extract, followed by brownie chunks or cookie bits before the ice cream reaches full thickness (and stops fully turning in the bowl) If you miss the window, just hand mix it in after turning off the machine. The ice cream will have a soft, creamy texture. Transfer to an airtight container and place in the freezer for about 2 hours. Remove from the freezer 5-10 mins before serving.

Chocolate Mint (Brownie or Oreo) Ice Cream

 Chocolate Mint (Brownie or Oreo) Ice Cream

yield: about 5 cups

3/4 c. cocoa powder, sifted

1/2 c. sugar

1/3 c. packed dark brown sugar

pinch of salt

1 c. whole milk

2 c. heavy cream

1/2 TB vanilla

1 1/4 tsp mint extract

cooked brownie bits, chilled

OR (and??)

Crumbled Oreo cookies

(Freeze the ice cream maker bowl ahead of time!)

In a medium bowl, whisk to combine the cocoa, sugar, and salt. Add the milk and whisk until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1-2 hours or overnight.

Turn on ice cream maker, pour the mixture into the frozen freezer bowl and let it mix until thickened, about 15-20 minutes. Add in mint extract, followed by brownie chunks or cookie bits before the ice cream reaches full thickness (and stops fully turning in the bowl) If you miss the window, just hand mix it in after turning off the machine. The ice cream will have a soft, creamy texture. Transfer to an airtight container and place in the freezer for about 2 hours. Remove from the freezer 5-10 mins before serving.

Chocolate Classic Ice Cream

 Chocolate Classic Ice Cream

yield: about 5 cups

3/4 c. cocoa powder, sifted

1/2 c. sugar

1/3 c. packed dark brown sugar

pinch of salt

1 c. whole milk

2 c. heavy cream

1/2 TB vanilla

(Freeze the ice cream maker bowl ahead of time!)

In a medium bowl, whisk to combine the cocoa, sugar, and salt. Add the milk and whisk until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1-2 hours or overnight.

Turn on ice cream maker, pour the mixture into the frozen freezer bowl and let it mix until thickened, about 15-20 minutes. Add in any mix-ins before the ice cream reaches full thickness (and stops fully turning in the bowl) If you miss the window, just hand mix it in after turning off the machine. The ice cream will have a soft, creamy texture. Transfer to an airtight container and place in the freezer for about 2 hours. Remove from the freezer 5-10 mins before serving.

Mix-In ideas:

brownie bits

chilled peanut butter chunks

fruit (strawberries, bananas, raspberries, etc)

chopped candies (milky way, snickers, etc)

sprinkles

jam

caramel

bits of cookies

oreo chunks

mint extract

get creative!

Vanilla Classic Ice Cream

 Classic Vanilla Ice Cream

yield: about 5 cups

 1 c. whole milk

3/4 c. sugar

pinch of salt

2 c. heavy cream

1 TB vanilla extract

(Freeze the ice cream maker bowl ahead of time!)

In a medium bowl, whisk to combine the milk, sugar, and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1-2 hours or overnight.

Turn on ice cream maker, pour the mixture into the frozen freezer bowl and let it mix until thickened, about 15-20 minutes. Add in any mix-ins before the ice cream reaches full thickness (and stops fully turning in the bowl) If you miss the window, just hand mix it in after turning off the machine. The ice cream will have a soft, creamy texture. Transfer to an airtight container and place in the freezer for about 2 hours. Remove from the freezer 5-10 mins before serving.

Mix-In ideas:

brownie bits

fruit (strawberries, bananas, raspberries, etc)

chopped candies

sprinkles

jam

caramel

bits of cookies

oreo chunks

mint extract

get creative!