To celebrate National Ice Cream Day this year, I made Cookies & Cream and Chocolate Almond (recipe coming soon). In 1984, President Ronald Reagan declared July as National Ice Cream Month; and the third Sunday of the month as National Ice Cream Day and this year it happened to be on July 20. A little bit of history for you!
How did I make two different flavors on the same day? It's easy when you have an ice cream maker. Last month, I went to Sur La Table on a mission to buy an ice cream maker. I left with a Cuisinart, and it was only $59. The funny thing about that experience was that my sales associate took me to this first, the other associate showed me the $399 ice cream maker. Before she could even finish her pitch, I looked at her and said, "Girl, I don't need a $399 ice cream maker, I'm just making ice cream." She was just doing her job, and I even thanked her for it. But seriously folks!
I may never buy ice cream from a store again. Homemade ice cream is the bomb! And yes, I still say "the bomb." And it's so easy to make. I simply followed the recipes from the booklet provided. What I love about making your own ice cream, is that I know exactly what's going in it. And, even when the mixture has hardened in the freezer it has this light consistency. So far, I've made vanilla ice cream, cookies & cream and chocolate almond and all have come out to be delicious!
Cookies & Cream is my favorite flavor, what's yours?
COOKIES & CREAM ICE CREAM
Adapted from Cuisinart
1 cup whole milk
3/4 cup sugar
Pinch of salt
2 cups heavy cream
1 tablespoon vanilla extract
3/4 cup Oreos, chopped
<preparing the freezer bowl>
Place freezer bowl of the Cuisinart Ice Cream Maker in the freezer.
Freeze for at least 24 hours, prior to use.
<making the ice cream>
Mix together milk, sugar and salt with a hand mixer or Kitchen Aid on low, until sugar is dissolved.
Add the heavy cream and vanilla extract to the mixture, and stir until combined.
Cover and refrigerate for at least 1 hour.
<mixing the ice cream>
Turn on the Cuisinart Ice Cream Maker.
Pour the mixture into the freezer bowl.
Allow the mixture to thicken for 15 minutes.
Add the chopped oreos, mix for another 5 minutes.
I used organic milk and heavy cream for this recipe.
You can refrigerate the mixture overnight, before putting it in the freezer bowl to form.
After 20 minutes of being in the ice cream maker, you will have a soft texture. If you want a more firm texture, you can put the freezer bowl in the freezer for at least 2 hours. You can also transfer the ice cream mixture to another container. I used a 6x3 inch baking pan and covered it with plastic wrap.