... for ice cream.
Is there anyone who doesn't love ice cream on a hot summer day?
When I was a kid, it was the extra after-dinner treat to hop on the bike and ride to the nearby Baskin Robbins and get a cone, and then try to eat it before it all melted on you.
And there was always only one flavor for me... Chocolate Peanut Butter. It don't get much better than chocolate ice cream with a ripple of peanut butter that runs thru it.
I did a recent freezer purge. And of course, one of my first thoughts is "I can buy some ice cream 'cause I'll have someplace to put it!"
But the amount of times I've reacted to things lately... every major brand of ice cream has some flavor that involves malt or has some type of cone, cake or brownie hunks in it. My rule of thumb is to not by products that look like they are made on the same lines as anything else that contains wheat. That leaves me with no choices when it comes to ice cream.
Hey, idiot, what about the TWO ice cream inserts you never remember to put in the freezer?
Oh yeah, those.
But even with the ice cream maker AND extra insert, actually making ice cream involves bowls and pans and measuring cups, etc., etc., etc.
Or not.
After I flubbed my first batch of plain vanilla ice cream, I was on the web and stumbled upon recipe that don't require an ice cream maker. But you have one, you just said so! The whole reason I had a flubbed batch of ice cream was because I did not let my insert get cool enough, so my mixture never turned into ice cream in the freezer. And it did happen to be an all-cream mixture, and I read that I could just whip that up to stiff peaks in the mixer, I could then just throw that in the freezer and in a longer wait than the ice cream maker (but no need for an ice cream maker) I would have ice cream.
And it worked. Oh yeah.
A bit stiff, but still good.
For my next batch, I did actually let the insert properly freeze. And I wanted my chocolate and peanut butter fix. And I found some recipes that further simplified the ice cream making process... 2 main ingredients. 1 can of sweetened condensed milk and 2 cups of cream.
Chocolate Peanut Butter Ice Cream
2 cups heavy cream
1 can sweetened condensed milk
6-7 oz melted dark or semi-sweet chocolate, slightly cooled (I like it very very choco-tastic)
1/2 cup melted peanut butter, slightly cooled
Is there anyone who doesn't love ice cream on a hot summer day?
When I was a kid, it was the extra after-dinner treat to hop on the bike and ride to the nearby Baskin Robbins and get a cone, and then try to eat it before it all melted on you.
And there was always only one flavor for me... Chocolate Peanut Butter. It don't get much better than chocolate ice cream with a ripple of peanut butter that runs thru it.
I did a recent freezer purge. And of course, one of my first thoughts is "I can buy some ice cream 'cause I'll have someplace to put it!"
But the amount of times I've reacted to things lately... every major brand of ice cream has some flavor that involves malt or has some type of cone, cake or brownie hunks in it. My rule of thumb is to not by products that look like they are made on the same lines as anything else that contains wheat. That leaves me with no choices when it comes to ice cream.
Hey, idiot, what about the TWO ice cream inserts you never remember to put in the freezer?
Oh yeah, those.
But even with the ice cream maker AND extra insert, actually making ice cream involves bowls and pans and measuring cups, etc., etc., etc.
Or not.
After I flubbed my first batch of plain vanilla ice cream, I was on the web and stumbled upon recipe that don't require an ice cream maker. But you have one, you just said so! The whole reason I had a flubbed batch of ice cream was because I did not let my insert get cool enough, so my mixture never turned into ice cream in the freezer. And it did happen to be an all-cream mixture, and I read that I could just whip that up to stiff peaks in the mixer, I could then just throw that in the freezer and in a longer wait than the ice cream maker (but no need for an ice cream maker) I would have ice cream.
And it worked. Oh yeah.
A bit stiff, but still good.
For my next batch, I did actually let the insert properly freeze. And I wanted my chocolate and peanut butter fix. And I found some recipes that further simplified the ice cream making process... 2 main ingredients. 1 can of sweetened condensed milk and 2 cups of cream.
Chocolate Peanut Butter Ice Cream
2 cups heavy cream
1 can sweetened condensed milk
6-7 oz melted dark or semi-sweet chocolate, slightly cooled (I like it very very choco-tastic)
1/2 cup melted peanut butter, slightly cooled
- Beat the cream to soft peaks.
- Add the condensed milk and cooled chocolate. Mix to combine.
- If you are not using an ice cream maker, beat that stuff until it is stiff peaks, then place some in your freezing container and then add a layer of peanut butter, then more ice cream, then the peanut butter, etc. When all the cream is in there, stick a knife in the container to give it all a few swirls. Freeze for 8 to 12 hours.
- If you are using an ice cream maker, beat it to soft peaks and add that mixture to your ice cream maker and follow the manufacturer's instructions for making ice cream. When it is a nice soft ice cream, some in your freezing container and then add a layer of peanut butter, then more ice cream, then the peanut butter, etc. When all the cream is in there, stick a knife in the container to give it all a few swirls. Freeze for 4-6 hours.
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