OREO COOKIES & CREAM ICE CREAM

Ingredients:

1 cup Half and Half, well chilled

¾ Teaspoon Xanthan Gum

¾ cup sugar

2 cups Heavy Cream, well chilled

1 teaspoon vanilla paste or extract

½ of a 14.3 oz. package of Oreo Cookies, crushed

Directions:

In a Large bowl,  in a mini blender, blend Half and Half with ¾ cup sugar and xanthan gum .  Mix until sugar dissolves (about 1 – 2 minutes).  Pour into a medium bowl and Add the heavy cream and vanilla paste (or extract) then mix until thick and creamy.  Pour into your ice cream maker’s freezer bowl and let operate according to manufacturer’s directions.  Meanwhile, place the container you will be freezing your ice cream in into the freezer to chill. About 5 minutes before the ice cream is done churning (about 20 minutes in) ADD the crushed Oreo Cookies. Once the ice cream has finished churning, pour ice cream in your prepared container and freeze for 5-8 hours.  Enjoy. 

MINT CHOCOLATE CHIP HOMEMADE ICE CREAM

Ingredients:

1 cup Half and Half, well chilled

¾ Teaspoon Xanthan Gum

¾ cup sugar

2 cups Heavy Cream, well chilled

½  teaspoon Mint Chocolate Chip Flavoring LorAnn Oils

Green Food Coloring, optional

¼ cup Crushed Andes Mint Pieces

¼ cup Mini Chocolate Chips

Directions:

In a Large bowl,  in a mini blender, blend Half and Half with ¾ cup sugar and xanthan gum .  Mix until sugar dissolves (about 1 – 2 minutes).  Pour into a medium bowl and Add the heavy cream, flavoring and optional food coloring  and mix until thick and creamy.  Pour into your ice cream maker’s freezer bowl and let operate according to manufacturer’s directions.  Meanwhile, place the container you will be freezing your ice cream in into the freezer to chill. About 5 minutes before the ice cream is done churning (about 20 minutes in) ADD the crushed Andes Mint pieces and the mini chocolate chips. Once the ice cream has finished churning, pour ice cream in your prepared container and freeze for 5-8 hours.  Enjoy. 

PEANUT BUTTERFINGER OREO ICE CREAM (HOME-MADE)

Ingredients:

1 cup Half and Half, well chilled

¾ Teaspoon Xanthan Gum

¾ cup sugar

2 cups Heavy Cream, well chilled

¾  teaspoon Peanut Butter Flavoring  LorAnn Oils

6 crushed Reese’s Peanut Butter Oreos (or just Oreos)

6 oz. crushed Butterfinger Candy

Directions:

In a Large bowl,  in a mini blender, blend Half and Half with ¾ cup sugar and xanthan gum .  Mix until sugar dissolves (about 1 – 2 minutes).  Pour into a medium bowl and Add the heavy cream and the flavoring and mix until thick and creamy.  Pour into your ice cream maker’s freezer bowl and let operate according to manufacturer’s directions.  Meanwhile, place the container you will be freezing your ice cream in into the freezer to chill. About 5 minutes before the ice cream is done churning (about 20 minutes in) ADD the crushed Oreo pieces and the crushed Butterfinger candy. Once the ice cream has finished churning, pour ice cream in your prepared container and freeze for 5-8 hours.  Enjoy.

PRALINES & CREAM HOME-MADE ICE CREAM

All the freshness of homemade, with the creamy texture you get at the store

MAKES 1 1/2 Quarts
Ingredients, Candied Pecans (Pralines):

1 tablespoon butter

¼ cup brown sugar

2 drops pralines and cream flavoring (www.Lorannoils.com)

½ cup chopped pecans or pecan pieces

Ingredients, Ice Cream:

1 cup Half and Half, well chilled

½ cup granulated sugar

2 cups Heavy Cream, well chilled

1 teaspoon pralines and cream flavoring (www.Lorannoils.com)

¾ teaspoon Xanthan Gum (www.Lorannoils.com) or www.walmart.com

1 recipe Pralines from above

Directions:

Make the candied pecans first.  Add butter and brown sugar to a small sauté pan.  Cook on medium heat , stirring constantly until brown sugar dissolves and it bubbles and smells like caramel.  Add the pecans.  Stir until completely coated and caramel resembles stringy candy. Remove from heat immediately.  Place on parchment paper, let cool about 10 minutes, then place in the freezer. 

To make the ice cream: In a medium bowl add the half and half and the sugar.  With a mixer, beat on low until sugar dissolves (1 – 2 minutes).  Add the heavy cream, xanthan gum and the flavoring.  Mix well (the xanthan gum needs to be mixed in really well).  Chill in the freezer for 15 minutes or the refrigerator for 45 minutes.  Once chilled, add mixture to your ice cream maker and operate according to your ice cream maker’s directions.  After about 15 minutes remove the candied pecans from the freezer and break them up into small pieces.  Add them to the ice cream during the last 5 minutes of the freezing cycle.  Once the ice cream machine is finished with its process, remove ice cream from the freezer bowl and place in a freezer safe container and freeze.  Or enjoy right from the ice cream maker as soft serve.  Serve with caramel ice cream topping and whipped cream.

Igredients

Butter and Brown Sugar

Pecans mixed with butter and Brown Sugar

Candied Pecans on Parchment Cooling

Mixing Cream, Flavoring and Xanthan Gum

Ready to Add to the Machine

Done with Machine, Ready for Freezer

After 3 hours freezing

After 12 hours freezing

PEANUT BUTTER ICE CREAM FANTASY PIE

INGREDIENTS:

Crust:

1 package Nutter Butter

½ cup butter

Filling:

1  (1.5 quart) container Peanut Butter and Chocolate Ice Cream

1 (1.5 quart) Breyer’s Blast Reese’s Peanut Butter Ice Cream or Vanilla Ice Cream

2 (2..1 oz.) Butterfinger Candy Bars (crushed)

1 Reese’s Peanut Butter Cup (cut into small pieces)

Garnish:

Chocolate Sauce (I made ganache by melting milk chocolate chips with a little whipping cream)

1 (2..1 oz.) Butterfinger Candy Bars (crushed)

DIRECTIONS:

Crush the Nutter Butter Cookies(I used a food processor) .  Pour the Nutter Butter cookie crumbs into a 9”springform pan.  Melt butter.  Mix butter into the crumbs and press down with a fork (or your clean hand).  Place in the freezer for about 5 minutes.  Meanwhile, let ice creams soften.  Using a mixer, soften peanut butter and chocolate ice cream.  Place over the crust. Place in the freezer for about 10 minutes as you let the vanilla or peanut butter ice cream soften.  Crush the butterfinger candy bars.  Using a blender, soften the vanilla ice cream.   Add the crushed butterfinger.  Mix in.  Remove the pie from the freezer and smooth the vanilla ice cream over the peanut butter and chocolate.  Sprinkle the crushed butterfinger candy bar over the top of the ice cream pie.  Let freeze overnight.  Remove pie from freezer about 5 minutes before serving.  Run a knife around the edge of the springform pan, then release the sides of the pan carefully.  Drizzle Chocolate Sauce over pie to garnish.

Ingredients

Nutter Butter Crumbs

Adding Butter to Nutter Butter Crumbs

Peanut Butter and Chocolate Layer

Softened Peanut Butter Ice Cream

Second Layer

Butterfinger Crumbs

Ready to Freeze

CHOCOLATE ICE CREAM, SIMPLE

Ingredients:

2 oz. premium baking chocolate, chopped

¼ cup heavy whipping cream

2/3 cup cocoa powder

1 cup sugar (extra fine baking sugar, if you have it)

1 pinch salt

1 cup half and half

1 ¾ cups heavy whipping cream
2 tablespoons chocolate syrup, for marbling, optional*

Directions:

In a double boiler or heavy saucepan, melt the chocolate and ¼ cup whipping cream while stirring constantly.  Remove it from heat just before it is completely melted.  Continue stirring.  It will finish melting as you stir.  Set aside.

In a large bowl, sift together the cocoa powder and the sugar.  Add a pinch of salt.  Gradually add the sifted cocoa powder and sugar mixture to 1 cup half and half.  Mix with a whisk or hand mixer until the sugar is mostly dissolved.  Continue mixing and slowly add the heavy whipping cream and the melted chocolate.  Mix with the mixer on low about 5 minutes. Cover and Chill in the refrigerator for about 2 hours.  Pour into the ice cream freezer and “freeze” according to the manufacturer’s instructions (around 25 – 40 minutes).  Serve as soft serve right out of the machine, or spoon it into a freezer safe container and freeze for about 8 hours. If you would like a marbled creamier ice cream, add 2 tablespoons chocolate syrup and use a knife to swirl it in.  Then freeze it for 8 hours.  (note, the longer it freezes in the freezer, the harder it will get.)

Chocolate and Cream

Melted Chocolate

Sifting Chocolate

Sifted Chocolate and Sugar

Adding Chocolate and Sugar to Half and Half

Cocoa and Half and Half

All Mixed

Ready to chill

Just out of the Fridge

Churning

More Churning

Almost Done

All Done

STRAWBERRY FROSTY (FROZEN STRAWBERRY ICE CREAM SHAKE)

Ingredients:

1 cup heavy whipping cream, whipped

½ can sweetened condensed milk

1 pint (16 oz.) strawberry milk
3 tablespoons strawberry syrup

1 teaspoon freezer jam, optional

Directions:

With a mixer, whip the cream until stiff peaks form.  Mix in sweetened condensed milk.  Add strawberry milk and continue to mix it into the creamy mixture.  Pour into your ice cream maker and follow manufacturer’s instructions.  Pour into a freezer safe bowl and freeze for about 2 hours.  Serve and enjoy.

Ingredients

Mixing

In the Ice Cream Freezer

Ready for the Freezer