![]() Cover and refrigerate at least 2 hours or overnight.Ģ Meanwhile, at least 2 hours before making the ice cream, make the sauce. Stir in the heavy cream (I use Organic Valley dairy products). Whichever you prefer is fine, but I can't imagine summer without an ice cream maker!ġ In medium bowl (I use a 2-quart glass measure to make pouring into the machine easier), whisk together milk, sugar, vanilla and salt until the sugar is dissolved. Some of you might even have the old-fashioned kind of ice cream maker that uses ice and rock salt. So working with what I had on hand, I came up with the one below.Īs I mentioned, I have the Cuisinart but if you have a KitchenAid stand mixer, they have an attachment you can get, the KitchenAid KICA0WH Ice Cream Maker Attachment. ![]() The chocolate sauce recipe in the Cuisinart book called for both those things plus light corn syrup, and I have an aversion to corn syrup (dark or light, high fructose or otherwise). Just made up a recipe for fudge sauce because the only recipe I had called for chocolate and cream, and I was out of both. I only slightly modified the simple vanilla ice cream recipe in the instruction booklet that came with my Cuisinart ICE-21 Frozen Yogurt-Ice Cream-Sorbet Maker. Unlike most women, I don't like chocolate (and I hate to shop) but I made this for my skinny husband who can eat ice cream every day and not gain an ounce. Summer doesn't even officially start for 11 more days, but I'm beating it to the punch with easy ice cream recipes.
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