Orange & Vanilla Ice Cream

~Ingredients ~

1 Cup Orange Juice Concentrate

1 Cup Heavy Cream

1 Cup Half and Half

2 Teaspoons Vanilla Extract

1/2 Cup Sugar

Pinch of Salt

~ Directions~

1. Combine all ingredients until well combined.

2. Process in Ice Cream maker until it reaches a soft-serve consistency.

3. Transfer to a freezer container and freeze until firm.

~ Conclusion ~

It was too strong tasting... almost bitter. I should have used 2 cups of cream. And I think it could have used a bit more sugar as well.

~ Reviews ~

Mr. Yellow Chick: Doesn't like it - but he's sure someone else would. (Ha!)

Mrs. Yellow Chick: It's just too strong - it needs to be sweeter, and less powerful.

Black Opal Basil & Vanilla

Black Opal Basil & Vanilla Ice Cream~

2 cups heavy whipping cream

2 cups half & half

1/2 cup granulated sugar

1 1/2 cups fresh black opal basil leaves (not packed)

1 1/2 teaspoons pure vanilla extract

1 pinch salt

1. In a medium bowl, combine all ingredients and blend with an immersion blender until the sugar is dissolved and the basil is in little flecks. You can also use a food processor or blender.

2. Turn your ice cream maker on and pour the mixture into the machine.

3. Process until the ice cream is a firm soft-serve.

4. Pour into a container and freeze until firm.

My Conclusion~

I have to admit that I was a little worried about making basil ice cream. It just sounds so strange. I have a black opal basil growing in my garden so I decided to use that instead of the green sweet basil. I really like the result! The basil isn't too strong and the vanilla really balances it out. Smooth and creamy. The more I taste it the more that I like it.

Reviews~

Mr. Brown Chick: "I don't know. It's got an earthy, grassy taste. It's not bad."

Tween Chick: "It's creamy. It tastes like water."

Little Chick: "I like it. It's creamy and I taste the vanilla, and just a little bit of the basil."

Toddler Chick: It's ice cream, she loves it!

Fresh Bananas

Fresh Banana Ice Cream~

3 very ripe bananas

1 tablespoon lemon juice
1 cup heavy cream

1 cup half & half

1/2 cup sugar

1 teaspoon banana flavoring

1. In a medium bowl, use an immersion blender to puree the bananas.

2. Add lemon juice and blend well.
3. Add in the cream and half & half and blend well.

4. Add sugar and banana flavoring and blend until sugar is dissolved.

5. Put into the refrigerator until well chilled.

6. Turn your ice cream maker on and pour the mixture into it.

7. Churn until the mixture is a firm soft-serve.

8. Put into a container and freezer several hours until firm.

My Conclusion~

Smooth and creamy. I think it needs more banana flavor and some vanilla to balance it out. I would probably add another teaspoon of the banana flavoring as well as a teaspoon of vanilla. Maybe a pinch of salt to bring out the flavors as well.

Reviews~

Mr. Brown Chick: "Tastes like frozen bananas."

Tween: "I don't want to try it, I don't like bananas that much."

Little Chick: "I totally love it!"

Baby Chick: Tasted it and wanted more. Enough said!

Peanut Butter & Chocolate

Peanut Butter Chocolate Ice Cream

2 cups heavy cream
1 cup half & half
1 cup creamy peanut butter
3/4 cup granulated sugar
1 tsp. pure vanilla extract
2/3 cup mini chocolate chips (cold)



1. In a medium bowl combine all ingredients except the chocolate chips and blend with an immersion blender until smooth. (If you don't have an immersion blender you can use a regular blender or a food processor)
2. Chill in the refrigerator until very cold.
3. Process in an ice cream maker until the mixture is a firm soft-serve consistency.
4. Mix in the chocolate chips.
5. Transfer mixture to a container and freeze until firm.

My Conclusion~

This is really, really good ice cream. The peanut butter flavor is spectacular and the chocolate just adds to it. The texture is creamy. I didn't want to stop eating it! I wouldn't change a thing.

Reviews~

Mr. Brown Chick - Absolutely loved it!

Tween Chick - Awesome!

Little Chick - Yummy!

Baby Chick - Too young to eat peanut butter.

Vanilla Custard Ice Cream

My plan was to make chocolate chip cookie dough ice cream - and I will, someday. But after I made my cookie dough I realized my flour was stale and I just couldn't put stale tasting cookie dough into my delicious vanilla ice cream! This base is new for me though, because it's the first time I've made ice cream with eggs. And I know we've had Classic Vanilla ice cream on the blog before - but it was using a different recipe and completely different recipe type... so that's how I'm justifying posting vanilla ice cream.

~Ingredients~

2 cups heavy cream
2 cups 2% milk
1 tsp vanilla
5 egg yolks
pinch of salt
1/4 cup packed brown sugar
1/2 cup white sugar

~Directions~

1. Measure cream, milk, and vanilla into a medium sized sauce pan.
2. Whisk egg yolks, brown sugar, and white sugar together in a small bowl.
3. Whisk sugar and egg mixture into the cream mixture.
4. Heat over medium heat, stirring constantly until just before it begins to boil.
5. Transfer to another container (which won't crack when hit by the nearly boiling liquid)
6. Chill ice cream mixture approximately 3 hours.
7. Process ice cream in your ice cream maker until it reaches a soft-serve consistency.
8. Transfer to a freezer safe container and freeze until firm.

~Conclusion~

Very tasty - this is going to be a great base for making more interesting flavors. I only had imitation vanilla on hand **gasp**, I know it would be better if made with REAL vanilla, or with a vanilla bean.

~Reviews~

Yellow Chick: Yummy! I ate mine with chocolate syrup (which sadly, I did not make from scratch)
Mr. Yellow Chick: Likes it - he prefers vanilla so he can add whatever topping he's in the mood for.

Blueberries!

This ice cream picture looks nasty. I made this ice cream twice, and both times my freezer quit working, the ice cream melted and then re-froze. I don't think that my freezer likes blueberry ice cream! It was a beautiful, creamy purple color before it melted. I hope that this doesn't make you gag! I just couldn't post without a picture.

Fresh Blueberry Ice Cream~

2 cups heavy cream
1 cup half & half
2 cups fresh or frozen blueberries (thawed)
3/4 cup granulated sugar

1. In a food processor, puree the blueberries.
2. Pour blueberries into a fine mesh sieve over a medium bowl. Push the blueberry puree into the bowl to strain the seeds out.
3. In the bowl, add the cream, half & half and sugar with the blueberry puree.
4. Stir until sugar is dissolved.
5. Pour into your ice cream maker.
6. Churn for 30 minutes or until it's a firm soft-serve consistency.
7. Put into a container and freeze until firm.

My Conclusion ~

Creamy, refreshing flavor. Easy to scoop. Has a really great fresh blueberry taste.

Reviews ~

Mr. Brown Chick: Loves it, it's very creamy.

Tween Chick: Doesn't like blueberries, won't try it.

Young Chick: Loves it's! Yummmmmm...

Baby Chick: Gobbles it up.

Double Chocolate Ice Cream

Double Chocolate Ice Cream ~

2 cups heavy whipping cream

2 cups half & half

1 teaspoon pure vanilla extract

3/4 cup granulated sugar

1/3 cup cocoa powder

1/4 cup corn starch

1 pinch salt

1/2 cup milk or semi-sweet chocolate chips

1. In a medium pan whisk together the sugar, cocoa powder, corn starch and salt until well blended.

2. Slowly whisk the half & half into the dry mixture, then whisk in the cream and vanilla extract.

3. Stir in the chocolate chips.

4. Cook over medium heat, whisking constantly, until the mixture just starts to boil and thicken.

5. Pour into a bowl and refrigerate until cold, several hours or overnight.

6. Turn on your ice cream maker and pour the cold mixture into the machine.

7. Churn until the mixture is a firm soft-serve consistency.

8. Pour into a freezer-safe container and freeze until firm, several hours.

My Conclusion ~

Great chocolate flavor. Creamy texture. Scoops well. Delicious! I don't think that I would change a thing.

Reviews ~

Mr. Brown Chick: Very good!

Tween Chick: It's the best thing that has ever gone in my mouth.

Little Chick: Yummy!

Baby Chick: Took one taste and wanted more.

Blackberry Sorbet

~ Ingredients ~

4 cups fresh blackberries

Slightly less than 1 cup water

2/3 cup sugar

pinch of salt

2 tsps fresh lemon juice

~ Direction ~

1. Rinse the blackberries under cool water pour onto paper towels to dry.

If you're picking fresh blackberries like I did, you might find you have a lot of "blackberry fuzz" with your berries. Place the blackberries in a 2 quart bowl. Fill with water and stir berries with your hand to allow the "fuzz" to float to the top. Carefully pour the water out of the bowl. a lot of the "fuzz" will stick the sides - wipe it off, and repeat the rinsing 2-3 more times.

2. Puree blackberries, water, and sugar in a blender until smooth.

3. Strain puree to remove seeds.

4. Add lemon juice and pinch of salt to the puree and mix well.

5. Chill mixture.
6. Add to ice cream maker and process until it reaches a soft serve consistency.

7. Transfer to container and freeze.

~ Conclusion ~

My FAVORITE so far! The fresh blackberry taste is to die for! I will definitely make this again, and I wouldn't change a thing. This was ready for the freezer in just 10 minutes - and it didn't get too much air whipped into it like my other ice creams have, so I was very happy. It's nice and "solid", but still smooth. I hope it doesn't get too icy in the freezer. I saw several notes online which indicate a little alcohol in the sorbet will keep it from becoming icy, but I don't drink alcohol, so I guess I'll just have to suck it up if it develops ice crystals.

~ Reviews ~

Yellow Chick: I LOVE it - wouldn't change a thing!

Mr. Yellow Chick: He loves it too!

Fresh Peppermint Chocolate Chip Ice Cream

Fresh Peppermint Chocolate Chip Ice Cream~

2 cups half & half

1 cup fresh peppermint leaves, unpacked

2 cups heavy whipping cream

1 cup granulated sugar

1 cup mini semi-sweet chocolate chips

1. Finely chop the peppermint leaves.

2. In a small saucepan, combine the half & half and the peppermint leaves.

3. Scald mixture over low heat, stirring frequently.

4. Strain the mixture through a mesh strainer into a medium bowl.

5. Add the sugar and stir until dissolved.

6. Add in the cream, stirring well.

7. Put the mixture into the freezer to chill.

8. Pour into a 1 1/2 quart or larger ice cream maker.

9. Churn until a firm soft-serve consistency.

10. Add in 1 cup of cold mini chocolate chips and mix well.

11. Transfer to a container and freeze until firm.

My Conclusion~

I'm not a fan of mint chocolate chip ice cream, so even if it's in the freezer I normally won't eat it. However, I do like the fresh peppermint taste of this ice cream. Using the fresh peppermint from my garden makes a big difference. It's not green and artificial, it's light and fresh. I would process it longer than the 40 minutes that I did this time. It wasn't frozen enough and when I took it out of the ice cream maker it immediately started melting when I was stirring in the chips. I would process it 10 minutes more or even longer.

Reviews~

Mr. Brown Chick: Loves it!

Tween Chick: Sort of likes it, wasn't the best.

Young Chick: Loves it.

Baby Chick: Likes it.

Nutella Ice Cream

1 cup heavy cream
1 cup milk
1 1/2 cups nutella
1/3 cup chopped hazelnuts

1. Mix cream, milk, and nutella until completely blended.
2. Add to ice cream maker and process for 15-25 minutes, until the ice cream reaches a soft serve consistency.
3. Either add chopped hazelnuts to the ice cream maker, or mix in after transferring to a freezer safe container.
4. Freeze until firm.

Conclusion

The flavor was GREAT - afterall, how can you go wrong with NUTELLA! Unfortunately, once again my ice cream maker whipped too much air into the ice cream, making it less dense than I would like. I think if I made this again I would do 50/50 on cream and nutella, and use maybe 1/4 cup of chopped hazelnuts.

Reviews

Yellow Chick: Good flavor - but not quite dense enough.
Mr. Yellow Chick: Doesn't like hazelnuts or nutella... so I didn't really ask. :)