I finally found it. After three years of churning ice cream in my ice cream maker…. some tasted icy, others lacked the sweet creamy taste, some weren’t scoopable, others never hardened. (None of these recipes were posted of course haha…)
I try my hardest to only eat my homemade ice cream. I know its so much better, but whenever I walk down that ice cream aisle, I always cave. I stand there and stare through the frosted glass. When did Ben and Jerrys start creating Greek Frozen Yogurt? Oh man, Publix Premium brought out their Pumpkin Pie Ice Cream. It’s hard to resist. I have to say, the one ice cream I’ve never mastered as well as the store is Mint Cookie Crunch (essentially cookies and cream with mint).
See the thing is, when I make my ice cream, I get scared to make it “unhealthy.” So if the recipe says Heavy Cream, I do half and half. Well, maybe THAT’S where the problem was!
So finally… Here is an ice cream that is everything a store-bought container is:
It’s creamy, it pairs well with any mix-ins, it scoops well… even after a day of being in the freezer. I think the trick is using several different types of milk-based mixers: heavy cream, cream cheese, buttermilk. All so good.
The original recipe called to mix in roasted strawberries, but I don’t like mixing in my fruit because it always turns out icy. So I made strawberry preserves and added them on top after. Other great mix ins: pretzels (sweet and salty)and bananas, peaches and graham crackers, or maybe cookies: oatmeal chocolate chip?
RECIPE: from Jeni’s Splendid Ice Creams
For the strawberry preserves:
- 1 pint strawberry, hulled and sliced 1/2 inch thick
- 1/3 cup sugar
- 3 tablespoons fresh lemon juice
Combine the strawberries and sugar in saucepan on the stove, stirring gently to mix well. Cook for 15 mins, or until just soft. Let cool slightly. Add in lemon juice and store in mason jars.
- 1 1/2 cups whole milk
- 2 ounces (4 tablespoons) cream cheese, softened
- 1/8 teaspoon fine sea salt
- 1 1/4 cups heavy cream
- 2/3 cup sugar
- 2 tablespoons light corn syrup
- 1/4 cup buttermilk
- 1 tablespoon vanilla extract
- 5 oz good quality chocolate (do not use chocolate chips)
- Whisk the cream cheese and salt in a medium bowl until smooth.
- Combine the remaining milk, cream, sugar and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes.
- Gradually whisk the hot milk mixture in to the cream cheese until smooth. Add the buttermilk and blend well.
- Put the mixture in the fridge for several hours until cool.
- Pour the ice cream mixture into the frozen canister of electric ice cream freezer and run according to directions of ice cream maker.
- While the ice cream is freezing, prepare the chocolate by melting it in the microwave. Heat at 1-minute intervals until smooth. (I use half power level and it takes 2-3 mins.)
- Towards the end of the churning, drizzle in about half of the chocolate. Transfer to a storage container and drizzle the rest of the chocolate, letting it freeze before using a spoon to fold it in.
- Freeze in the coldest part of your freezer until firm, at least 4 hours. Makes about 1 quart.