Homemade Mint Oreo Ice Cream

Get excited everyone, this one was fabulous!!! Can I just have a proud moment and let you all know that I am the one that came up with this recipe? I mean, obviously, I started somewhere...but with about six different recipes. Needless to say, after tasting this, (and sharing it with a few friends who have all said it was the BEST homemade ice cream they have ever tasted) I am a bit proud of myself.


Sorry, no picture...but don't let that hinder your desires to make this beauty. Just know that the ice cream didn't last long enough to get a picture!



Mint Oreo Ice Cream
3 C. whole milk
3 C. skim milk
6 C. heavy whipping cream
3 C. sugar
1.5 tsp. salt
3 tsp. vanilla extract
3 tsp. peppermint extract
Oreo Cookies - I just estimated, but I would say I probably used between 30-40 cookies


**Note: I'm sure you could probably just use 6 cups of 2% milk. I don't buy 2% milk and so I used the combination of the milk that I do buy. It was wonderful, but I'm sure 2% would be wonderful too!


On stovetop, heat up the milk until it is warm (do not boil). Add sugar, salt, vanilla and peppermint and stir until the sugar has dissolved.


Pour into a bigger bowl and add the whipping cream. (You don't have to cook all the milk if you don't have a pot big enough. Just heat up enough that you can dissolve the sugar and then put it all in a bigger bowl and add the rest of the milk and whipping cream)


Put this in the fridge to cool. This makes quite a bit of ice cream (probably about 6 qts.) so if you need to make less, go ahead and split the recipe. If you have a small 1.5 qt. ice cream maker, you can just make it in batches as well and keep the rest in the fridge.


Mash oreo cookies with a potato masher in a bowl to the consistency you like and set aside until the VERY end of the ice cream making process.


Make ice cream according to the directions on your home made ice cream maker. When the ice cream is very close to being done, stop it and put the oreo cookies in. You want the ice cream to be quite thick at this point. If you do it too early, the cookies will just become mushy because the ice cream isn't frozen enough yet.


I really like to eat home made ice cream when it is soft and just finished in the maker. But if you like it harder, take it out when it is done and put it in smaller containers and freeze it for at least another couple hours to harden.


Yummers!


Another option instead of oreo is to use mini semi-sweet chocolate chips. Probably about 3 cups. And if you want to make it green, add 9 drops of green food coloring.

Homemade Coconut Ice Cream

Sorry, no picture...it didn't last long enough to get one. It was THAT good! This is FABULOUS! I got it off another blog who got it from a book, mentioned below!

Very rich flavor...and probably NOT low-fat! But try it anyways, you will NOT be disappointed!

Tools: cookie sheet, sauce pan, strainer, ice cream maker

Ingredients:
1/2 C. shredded sweetened coconut
1 C. sugar
3 large eggs
1 tsp. cornstarch
1/4 tsp. salt
1 C. half-and-half
1-1/2 C. unsweetened coconut milk
1 C. heavy cream
2 tsp. vanilla extract (I used 1 tsp. vanilla and 1 tsp. coconut extract)

Preheat oven to 400 degrees F. Spread the coconut on a baking sheet lined with aluminum foil Place in the hot oven for 5-7 minutes, or until the coconut turns a light brown. Remove from oven and allow to cool.

In a medium mixing bowl, beat the sugar into the eggs with a hand held mixer until thickened and pale yellow. Beat in the cornstarch and salt. Set aside.

Combine the half-and-half with the coconut milk in a heavy medium sized saucepan. Bring to a boil over medium heat. Remove from the heat and slowly beat the hot liquid into the eggs and sugar. Briefly rinse your saucepan and rub dry with paper towel or cloth. Pour the eggs, sugar, etc. mixture back into the saucepan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thicken slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, about five minutes, then stir in the toasted coconut, heavy cream and vanilla. Cover and refrigerate until cold (about 5 hours) or overnight.

Stir the chilled custard, then freeze in 1 or 2 batched in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze for at least 3 hours.

This recipe actually comes from: The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, and More by Bruce Weinstein. I'm just tempted to purchase this beauty!

Strawberry Ice Cream

I'm just going to town this morning! I'm actually sitting here watching "The Music and the Spoken Word" while I put in some of my favs of the day. So, this recipe is divine! I mean... AMAZING! Try it for a FHE activity/treat some night! - It makes quite a bit.

Make this irresistible ice cream in a 6-quart ice cream freezer. Use peaches instead of strawberries for another fabulous flavor!

4 c. sugar

1/4 tsp. salt

2 c. boiling water

3/4 c. orange juice frozen concentrate (undiluted)

3/4 c. lemonade juice frozen concentrate (undiluted)

1 pint heavy whipping cream

1 (12-oz.) can evaporated milk

5 c. whole milk

3 1/2 c. fresh strawberries, mashed (mash really good if you don't like chunks)

Red food coloring (optional)

2 (7 pound) bags of ice

Rock Salt

Combine sugar, salt, and boiling water. Stir until the sugar is completely dissolved. Add the orange and lemonade concentrates. Stir in whipping cream, evaporated milk, whole milk, and strawberries. Add red food coloring, a drop at a time (I don't do this), until mixture reaches desired color. Freeze in a 6-quart freezer, using ice and rock salt according to freezer manufacture's directions. Makes 5-6 quarts.

To make peach ice cream, substitute 3/12 c. mashed fresh peaches for the berries. Use a combination of red and yellow food coloring to attain the proper color.