Monday I mentioned that I had made home made cherry chocolate chip ice cream (which was totally delicious if I do say so myself) and I received a few messages asking how I did such a thing on top of everything else that day. It’s easy, I promise.
Actually, my ice cream recipe is so easy (and quick) that I keep the drum part of my maker in the freezer so fresh, home made ice cream is never more than a quick trip to Stewart’s or the grocery store and 45 minutes away.
Before I tell you what and how, there are a few things I would like to share that I’ve learned over the last couple of years about making home made ice cream .
- The fat and sugar really are necessary for it to come together right and possibly more importantly to be stored in the freezer. I could look up the physical properties and tell you the scientific reason why, but just trust me when I say use heavy cream and real sugar or you’ll get a block of ice when you take it out of the freezer.
- You can put all sorts of things in your ice cream maker. We’ve done fresh/frozen fruit and yogurt (Again, use real sugar and full fat yogurt if you’ll need to freeze any of it. I didn’t and well, it was less than awesome.) and pudding (totally awesome by the way)
- My maker needs 4 cups of stuff to mix plus add ins. I’ve yet to figure out how to not have spillage in the mixing process. If I figure this out, I’ll let you know. If you figure this out? Please let me know.
- Expect to get soft serve consistency unless you have time to freeze it after you make it.
- Practice and experiment. It’s yummy.
I think that’s it. If I come up with more, I’ll let you know.
For this particular version I used the base mix (first four ingredients) and added fresh cherries and left over chocolate chips I had on hand. You can add just about anything to the base mix or keep it just vanilla. My only regret is that I didn’t make chocolate cupcakes to go with them.
What you need:
- 2 cups (1 pint) heavy cream
- 2 cups (1 pint) whole milk
- 1 TBSP vanilla
- 3/4 cup sugar
- 1 cup chocolate chips (mini semisweet are best in my opinion, but use what you have)
- Cherries – roughly 2 handfuls (I can figure this out better if you’re one of the precise sorts. The bowl in the photo was filled and I ate about 8 of them) (Remove the pits if they’re fresh, let them thaw if they’re frozen.)
What you’ll do:
- Pour heavy cream, whole milk, sugar and vanilla into mixing or batter bowl and whisk together. I usually do this ahead of time with the other food prep and then let it chill while we eat.
- Following your ice cream maker’s instructions, pour base mix into maker and add chopped cherries and chocolate chips. (You can put them in the mixing bowl if you want, but I find it easier to add them after you put the mix in the drum.)
- Let your maker do it’s thing. Mine takes between 20 and 40 minutes. If I want it a little more firm, I let it go a little longer.
It is really that simple. I used a little milk in my mini blender to pure some of the extra cherries I had and made it pink and more delicious, but you don’t have to do this.
What would you add to the base mix?