Ice+Cream

**Cuisinart Recipes* with my variations and additions, etc:** 1 ½ cups whole milk 1 Cup plus 2 T granulated sugar 3 cups heavy cream 1 ½ T pure vanilla extract (I use King Arthur’s Pure Vanilla Plus) Use hand mixer on low speed to combine the milk and sugar until sugar dissolved (about 1 to 2 minutes). Stir in the heavy cream and vanilla. Chill overnight in refrigerator, or 30 minutes in freezer, in metal bowl. Churn and freeze.
 * __ Ice Cream __**
 * __Simple Vanilla*__**

My variations: 15 Oreo cookies crushed/ chopped 4 Oreo cookies roughly broken (big pieces Add crushed Oreo cookies (I used 15) in last 5 minutes of churn. Add larger cookies when spooning into container.
 * __Cookies and Cream:__**

Same as Cookies and Cream, but add 1 tsp peppermint extract to milk mixture
 * __Mint Cookies and Cream__**

Chop 1 ¼ cups of almonds (coarsely). Spoon ½ cup of almonds into bowl and coat with Fudge Ripple (see recipe below). Refrigerate. Melt ½ cup dark chocolate, pour rest of almonds (3/4 cup) in melted chocolate and stir to coat. Spread out on a plate. Refrigerate. Prior to churning, roughly chop this (it will be hard; you will likely need to use a food processor). After churning, stir in dark chocolate coated almonds. After pouring into container (or layer it) carefully spoon fudge ripple/ almond mixture and also plain fudge ripple as desired. Do not over mix or it will turn to chocolate.
 * __Almond Joy__** Add 1 cup sweetened shredded coconut, substitute Tahitian Vanilla for the vanilla, and ½ tsp of coconut extract prior to chilling.

½ cup plus 2 T sugar ½ cup water 6 T Dutch process cocoa, sifted ¼ cup corn syrup 1/8 tsp kosher salt 1 oz bittersweet chocolate, finely chopped ½ tsp vanilla (I use plain or Tahitian) Whisk sugar, water, cocoa powder, corn syrup, and salt in small sauce pan. Set over medium-high heat and bring to simmer, whisking frequently. Remove pan from heat once sugar has dissolved. Add the chopped chocolate and set the pan aside for one minute, then whisk until chocolate is melted and the mixture is smooth. Stir in the vanilla. Refrigerate until completely chilled; do not add to ice cream until very cold. (It stays liquid so you can stir/swirl in).
 * Fudge Ripple**: (this is way more than you need for one batch of ice cream; will keep for other flavors)

Use Cuisinart Simple Vanilla recipe, using Tahitian vanilla. Add 1 tsp peppermint extract. Chill. Chop in food processor: ¼ cup each: dark chocolate, semisweet chocolate, and milk chocolate. Coarsely chop an additional ¼ cup of each. Churn. Add processed chocolate last 5 minutes. When churning is complete, stir in coarsely chopped chocolate or layer as you place into container to freeze.
 * Mint Chocolate Chip**

1 cup unsweetened cocoa powder (Dutch process preferred) 2/3 cup granulated sugar ½ cup firmly packed LIGHT brown sugar 1 ½ cups whole milk 3 ¼ cups heavy cream 1 T Vanilla (I use Madagascar) Place cocoa and sugars (white and brown) in a medium bowl; stir to combine. Add the whole milk and use hand mixer on low speed to whisk to combine until the cocoa and sugars are dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. Chill overnight in refrigerator, or 30 minutes in freezer, in metal bowl. Churn and freeze.
 * SIMPLE CHOCOLATE Ice Cream (Cuisinart Recipe*)**

1 1/8 cups good quality peanut butter (not natural) ¾ cup granulated sugar 1 ¼ cups whole milk 2 cups heavy cream 1 ½ teaspoon pure vanilla extract (I used vanilla bean crush) 1 cup chopped peanut butter cups (20 mini’s) 7 mini peanut butter cups cut into quarters (my addition to this recipe: the different sizes are appealing) In medium bowl use a hand mixer or whisk to combine the peanut butter and sugar until smooth. Add the milk and mix in low speed until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. Chill overnight in refrigerator, or 30 minutes in freezer, in metal bowl. Churn, adding small chopped pieces of candy in last 5 minutes, layer larger pieces in ice cream container, and freeze.
 * Peanut Butter Cup Ice Cream ***

4 T unsalted butter 1 cup chopped almonds (Cuisinart called for sliced, chopped; I prefer whole, chopped by hand; better texture than if you use a food processor. I chop and then put in strainer to get the “dust” out) ½ cup whole almonds (which will later be chopped into large pieces - my addition; varies texture) 1 tsp kosher salt 1 ½ cups whole milk chilled 1 1/8 cups granulated sugar 2 T instant espresso powder (more to taste; I thought it was pretty strong even at 2) 3 cups heavy cream 1 tsp almond extract 1 tsp pure vanilla extract (I used vanilla bean crush) Melt butter in 10” skillet; add all of the chopped almonds and kosher salt. Cook over medium-low heat until almonds are just starting to turn golden brown, stirring frequently, about 4 to 5 minutes. Remove from heat, place in strainer to strain out butter. After this has cooled, remove whole almonds and chop coarsely (you can only add the smaller ones to the churning process, so you have to keep these separate; the other alternative is to cook separately, but I found it easier to do it this way.) Keep the smaller and larger ones separated and refrigerate. In medium mixing bowl, use a hand mixer on low speed to combine the milk, granulated sugar, and espresso powder until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. Chill overnight in refrigerator, or 30 minutes in freezer, in metal bowl. Churn, adding small chopped pieces of almond in last 5 minutes, layer larger pieces in ice cream container and drizzle layers with fudge ripple. Freeze.
 * Coffee Butter Almond Ice Cream *** (**with fudge ripple**)
 * Fudge Ripple** (see recipe above)

For plain Coffee, omit the almonds and you can add Kalua * For buttered almond, omit the coffee and fudge ripple.

(I think this might be more appropriately called Chocolate Chip Cookie Ice cream) 4 T unsalted butter 1 cup chopped walnuts (chopped by hand; better texture than if you use a food processor. I chop and then put in strainer to get the “dust” out) ½ cup whole walnuts (which will later be broken into large pieces - varies texture) 1 tsp kosher salt
 * __ Chocolate Chip Cookie Dough Ice Cream __**

1 ½ cups whole milk chilled 1 1/8 cups granulated sugar 3 cups heavy cream 1 T pure vanilla extract (I used Madagascar Bourbon)

Fudge Ripple (see recipe below) 18.25 ounces of chocolate chip cookie dough, chilled for three days, broken into pieces of various sizes

Melt butter in 10” skillet; add all of the chopped walnuts __and kosher salt__. Cook over medium-low heat until walnuts are just starting to turn golden brown, stirring frequently, about 4 to 5 minutes. Remove from heat, place in strainer to strain out butter. After this has cooled, remove whole walnuts and break in half (you can only add the smaller ones to the churning process, so you have to keep these larger ones separate; the other alternative is to cook separately, but I found it easier to do it this way.) Keep the smaller and larger ones separated and refrigerate.

In medium mixing bowl, use a hand mixer on low speed to combine the milk, granulated sugar, until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. Chill overnight in refrigerator, or 30 minutes in freezer, in metal bowl. Churn, adding small chopped pieces of walnut in last 5 minutes, layer larger walnuts and pieces of cookie dough in ice cream container and drizzle layers with fudge ripple. Freeze.

Rum Raisin Ice Cream (Recipe from epicurious) 1 cup packed raisins 2/3 cup dark rum (I used light and it was fine; probably better with dark, though)

8 large egg yolks 1 cup sugar 3 cups whole milk (do not use lowfat or nonfat) 1 ½ cups whipping cream Combine raisins and rum in small bowl. Cover; let stand at room temp for 2 hours. Drain raisins, reserving 6 Tablespoons rum. Combine in same bowl.

Whisk egg yolks and sugar in large heatproof bowl (I used my largest glass one) until blended. Bring milk and whipping cream to boil in heavy large saucepan over medium heat. Gradually whisk into yolk mixture. Return mixture to saucepan; stir over medium-low heat until custard thickens, about 15 minutes. (do not boil). Strain custard into bowl. Cool. Add raisin mixture to custard. Refrigerate until cold. Process according to ice cream maker instructions.