Chocolate Caramel Swirl Ice Cream

I haven’t made much homemade ice cream this year and shame on me! We love homemade ice cream especially because I get to use my 40 year old ice cream maker. My mother-in-law bought it for us at TG&Y (who remembers that store?) when IT Guy and I first married and I’ve used it ever since. It makes THEEEEE best ice cream! So the other day I got a wild hair to try some chocolate ice cream and since I also love caramel, I decided to throw a caramel swirl in for good measure. Oh my...simple but oh so good! You could put some marshmallow cream in there, too and I would have had I had any but the grandkids came over and ate it all. (Sad face.) IT Guy would have loved some chopped pecans in it but I’m not a huge fan of nuts and ice cream and since I was making it, I used my Power of Veto (Ha! Can you tell we watch Big Brother?) and nixed the nuts! Overall...this ice cream is super yummy and so simple!! Try it before the summer runs out!

Chocolate Caramel Swirl Ice Cream

4 eggs

2 cups sugar

1 cup cocoa powder

1 can sweetened condensed milk

1 quart heavy cream

Half & half

1 14-ounce jar caramel ice cream topping

In a medium bowl, whisk together the eggs, sugar and cocoa.

Place the bowl over a pan of water and bring water to a boil. Cook mixture for about 10 minutes. (Do not allow the water to touch the bottom of the bowl. You’re essentially creating a double-boiler for this mixture.)

After mixture has cooked, pour it into a 3-4 quart ice cream freezer.

Add the sweetened condensed milk and the heavy cream. Stir to combine.

Pour in enough half & half to fill the container.

Freeze according to the directions.

After ice cream is done, remove to a large plastic container.

Drizzle in the jar of caramel ice cream topping. Swirl through with a butter knife but do not mix in.

Cover with a lid and freeze several hours or overnight.

Let's make some ice cream!

In a medium bowl, whisk together 

the eggs, sugar and cocoa. Place 

the bowl over a pan of water and 

bring water to a boil.

Cook mixture for about 10 minutes. 

(Do not allow the water to touch the bottom of the bowl. You’re essentially creating a double-boiler for this mixture.)

After mixture has cooked, pour it into a 3-4 quart ice cream freezer. Add the sweetened condensed milk 

and the heavy cream. Stir to combine.

Pour in enough half & half 

to fill the container.

Churn!

Transfer the ice cream to a plastic container then pour the caramel 

topping over the top.

Swirl through with a knife but 

don't mix it in! Freeze overnight.

Scoop, serve, savor!

S'mores Ice Cream

My poor ice cream freezer is almost 40 years old. The bottom of it is so rusted from all the salt it's been exposed to over the years. But it makes THE best ice cream. I tried one of those new-fangled ones and it just wasn't the same. I'm not sure what I'm going to do when it finally dies. But I'm using it all I can until it decides to give up the ghost. Like in this yummy ice cream. Holy cow but this was good. If you're a fan of s'mores, then this is for you!!! Totally tastes like a cold s'more....how is that even possible???? Give it a try!!

S'mores Ice Cream



5 eggs, mixed well
2 cups sugar

Cook and whisk eggs and sugar over double boiler for 10 -15 minutes or until eggs are thick and pale.

When eggs are cooked, remove from heat and pour into your ice cream freezer.

Add:
1 can eagle brand condensed milk
1 quart heavy whipping cream
1/8 teaspoon salt
1 tablespoon vanilla extract
1 7-ounce container marshmallow cream

Whisk until smooth. There may be some lumps of marshamallow cream left. That's ok.

1 quart half & half

Mix all ingredients (except half & half) well and pour into ice cream freezer. Add 1 quart half and half to fill line and freeze according to freezer instructions.

When ice cream is done stir in:

3 4.25-ounce chopped milk chocolate candy bars (I used Hershey's Symphony bars)
1 sleeve rough chopped graham crackers

Then drizzle in 1 more 7-ounce container marshmallow cream. Stir with a knife but don't mix in completely.


 
Let's do this!

 
Cook the eggs and sugar over a 
double boiler until thick and pale.

 
Like this!

 
Then add the egg mixture, sweetened 
condensed milk, salt, vanilla and 1 
 container of the marshmallow cream 
to your ice cream mixer.

 
If some the marshmallow cream 
doesn't get all mixed in, that's okay. 
It may look like this.

 
Then add enough half and half to 
top off the mixture and turn on your machine.

 
In the meantime, chop the chocolate.....

 
...and the graham crackers.

 
When the ice cream is done churning, 
pour it into a large container then sprinkle 
with the chocolate and crackers. Stir to combine.

 
Then plop with remaining marshmallow 
cream on top and swirl through. 
Place in the freezer to harden.

 
So good, guys!!!!

Tutti-Frutti Ice Cream

In honor of the 4th of July...and also just because I want to share...here's a delicious homemade ice cream that's different than the normal vanilla. This is a recipe that's been in our family for years. It's from my husband's aunt and is a family favorite. The original recipe called for just 2 cups of cream and whole milk instead of half & half...but I like a creamier texture as opposed to an icy one. I also used just 2 cups of sugar and that gave the ice cream a slightly tart flavor so if you want yours sweeter, just add an extra cup of sugar. However you decide to make it...just make it!! You won't regret it!!

Tutti-Frutti Ice Cream

1 quart heavy whipping cream
2 – 3 cups sugar
2 packages of regular Strawberry Kool-Aid
1 large can crushed pineapple (undrained)
1 24-ounce container frozen sweetened strawberries
5 – 6 mashed bananas
Half & Half

In a 1 gallon ice cream freezer, mix together the whipping cream, sugar and Kool-Aid. Add the pineapple, strawberries and bananas. Mix well and add half & half to fill line. Freeze according to your freezer’s directions.

Here are all of our little friends...ready to be joined together into a swirl of happiness.

See how happy they are?

Churning....churning...churning....

Mmmmm.....ready to be enjoyed!

Cinnamon Bun Ice Cream

I had, what I thought, was a brilliant idea the other day. I decided I wanted to make some Cinnamon Bun Ice Cream. To make sure I hadn't lost my marbles, I "googled" cinnamon bun ice cream and discovered I wasn't the only crazy on the planet. I reworked my basic vanilla ice cream recipe to include all the yummies that we enjoy in cinnamon buns. Sooooooooooooo good!!!! You can always leave out the diced cinnamon rolls in this recipe and leave the other stuff and it will be just as delicious...but we thoroughly enjoyed the texture of the rolls in this. Deeeee-lish!!




5 eggs, mixed well
2 cups sugar

Cook and whisk eggs and sugar over double boiler for 10 -15 minutes or until mixture is thick and pale yellow.
When eggs are cooked, remove from heat and pour into your ice cream freezer.

Add:
1 can eagle brand condensed milk
1 quart heavy whipping cream
1/8 teaspoon salt
1 tablespoon vanilla extract
2 teaspoons cinnamon

Mix all ingredients well and pour into ice cream freezer.

Add:
1 quart half and half to fill line

Mix according to freezer directions.

Transfer to a large container and add:
2 baked cinnamon rolls ~  diced (I used store bought and scraped off most of the cream cheese icing)
1 cup chopped pecans
1 jar caramel ice cream topping ~ swirled through but not mixed in

Let's go!

Combine the eggs and sugar in a glass bowl.

Place over a pot of simmering 

water....double boiler style.

Cook until the mixture is thick and pale yellow.

Pour into your ice cream freezer then 

add the heavy cream, sweetened condensed 

milk, salt, vanilla and cinnamon.

Then pour in the half & half.

Start your freezer and freeze 

according to the directions.

Dice the cinnamon rolls. I used store 

bought and scraped off most of the cream cheese icing.

Transfer the ice cream to a large 

container and add the diced cinnamon 

rolls and the chopped nuts and stir to combine.

Drizzle the caramel topping all over.

Run a knife through to swirl 

the caramel but don't mix in.

So delicious!!!!!!

I'm always looking for ways to use my ice cream freezer before it decides to die. That little Sunbeam freezer is almost 40 years old and I love it. So I took my basic vanilla ice cream recipe and added a couple of things to jazz it up. So very, very good! You gotta try this before the end of summer!

Caramel Flipz Ice Cream

4 eggs, mixed well

2 cups sugar

1 can sweetened condensed milk

1 quart heavy whipping cream

1 tablespoon vanilla extract

1 quart half & half

1 15-ounce jar caramel ice cream topping

2 8 ounce bags Chocolate covered Pretzels (Flipz) ~ rough chopped

Cook and whisk eggs and sugar over double boiler for 10 -15 minutes or until eggs are thick and pale.

When eggs are cooked, remove from heat and pour into your ice cream freezer.

Add sweetened condensed milk, whipping cream and vanilla extract. Stir well with a whisk.

Add enough half & half to fill line. Stir.

Freeze according to freezer instructions.

When ice cream is done transfer into a large plastic container.

Add caramel topping and chopped pretzels and stir gently until topping and pretzels are mixed in but not thoroughly.

I freeze mine a few hours or overnight before serving so it has a chance to set up.

Okay...let's go!

Combine the eggs and sugar over a 

double boiler and cook for about 10 minutes or so.

Until the mixture is thick and pale, like this.

In your ice cream freezer, 

pour the heavy cream, 

sweetened condensed milk and vanilla.

Then pour in the egg/sugar mixture.

Top off with some half & half.

Churn!!

Rough chop the pretzels.

When the ice cream is done, 

transfer it to a large container 

then sprinkle the chopped pretzles 

over the top and then pour 

the ice cream topping over the top.

Gently stir but don't mix so much that your 

ice cream topping is mixed in. 

You want swirls of caramel!

Yeahhhh buddy!!