We scream ice cream sandwiches !

MaryAnn C.

I saw this idea several years back and thought it was very cute!

12 round ice cream sandwiches that have a chocolate cookie (or however many your party needs). I use the mint ones.
12 chocolate cones
Flat frosting tip
Store bought vanilla frosting or make your decorator frosting if you wish
Orange food coloring
12 single pieces of candy corn
Dipping chocolate (enough to melt and dip the rims only of the 12 chocolate cones)

*Melt the dipping chocolate and dip the chocolate ice cream cone in the melting chocolate –just enough to cover the rim and place the cones in the center of each sandwich. Freeze. (the chocolate will help the cone adhere to the cookie)

* Take frozen sandwiches out of freezer. Load a decorator bag with the frosting that you have colored with a drop or two of the orange food coloring to make a hat band around the rim of the cone.

* Add a candy corn on one side of the brim to give the witches hat a festive look.

Enjoy!

Helpful Hints When Making Homemade Ice Cream

Always follow the directions that came with your freezer/maker.

If you inherited yours or got it at a garage sale then these hints may be very helpful to you.

Only use rock salt, found in grocery and hardware stores. The coarse salt melts more slowly, and the ice cream will freeze more evenly. Only use table salt in a pinch.

Mix the ice and salt in a 6-1 ratio. Six cups of ice to 1 cup of rock salt.

For Ripening use a 4-1 ratio. Four cups ice to one cup rock salt.

On hot day (over 75 degrees) plan on changing the ice/salt mix every 2 hours during ripening. For days over 90 degrees (and we get plenty of those here in AZ) plan on ripening your desserts indoors!! Change out ice/water every 2-3 hours indoors.

DO NOT try to ripen ice cream and yogurt in the home freezer. It is just NOT cold enough to freeze them hard enough.

Use ONLY the diary products called for in the recipe. One dairy product does NOT substitute for another.
If you are trying to save on fat and calories then take the dairy product down one lower fat level (ie whole milk to 2%) to see if the final product turns out with the right consistency. If it does then you can continue to attempt to take the dairy product down another level (2% to 1%).

IF the final product turns out to be icy, watery or grainy in texture then you are NOT able to make that recipe with the lower fat dairy product you cut it back to.

Let's face it if you are trying to cut out fat and calories you shouldn't be eating homemade ice cream!! Just kidding!! Enjoy!!

Ripening Frozen Desserts

Homemade ice cream and frozen yogurts taste better, and melt more slowly, if they are "ripened" before serving.
To ripen ice cream or frozen yogurt in a traditional-style ice cream freezer, after churning, remove lid and dasher (the mixing paddle) and cover the top of the freezer can with with waxed paper or foil. Plug the hole in the lid with a piece of cloth, a cork or a ball of foil; replace the lid. Place in the outer freezer bucket enough ice and rock salt to cover the top of the freezer can, using a 4-1 ratio (4 C ice to 1 C rock salt). Cover freezer with a towel or newspaper. Ripen for 4 hours, or follow your manufactures directions for times on ripening.
When using an ice cream freezer with an insulated mixing can, after churning, remove dasher; replace lid. Cover the lid with ice and cover with a towel. Ripen 4 hours.

You will definitely want to do the ripening part inside the house here in Arizona!!

Do NOT try to ripen in the home freezer, its NOT cold enough to harden the ice cream enough.

French Vanilla Ice Cream

Jennifer S.

2 large eggs
3/4 C sugar
2 C heavy cream
1 C milk
2 TBS vanilla

Whisk eggs in large bowl until light and fluffy.
Whisk in sugar a little at at time, making sure that it is dissolved.
Add cream, milk and vanilla, whisk to blend.
Transfer to ice cream maker, follow directions.

Vanilla Ice Cream

Jennifer S.

4 C half-and-half
1 1/2 C sugar
1 TBS vanilla
2 C whipping cream

In a large bowl combine half-and-half, sugar and vanilla. Stir until sugar dissolves.
Stir in whipping cream. Freeze in 4-5 qt freezer, following maker's directions.
Ripen 4 hours (see post).

Cookies-N-Cream Ice Cream

Jennifer S.

2 C milk
1 3/4 C sugar
1/2 tsp salt
2 C half-and-half
1 TBS vanilla
4 C whipping cream
About 25 sandwich cookies

In sauce pan scald milk (http://www.mademan.com/mm/how-scald-milk.html)
Remove pan from heat and add sugar and salt. Stir until dissolved.
Stir in half-and-half, vanilla and whipping cream.
Place in fridge for at least 30 minutes before transferring to ice cream maker.
Add cookies last 20 minutes of freezing.
Ripen for 2-3 hours before serving. (See post on ripening)

Old Fashioned Vanilla Ice Cream

Jennifer S.

2 1/4 C sugar
1/4 C plus 2 TBS flour
1/2 tsp salt
5 C whole milk
4 eggs, beaten
4 C whipping cream
2 TBS vanilla

In a sauce pan combine sugar, flour and salt.
Gradually stir in milk.
Cook over medium heat about 15 minutes, or until thickened, stirring constantly.
Gradually stir in 1 C hot mixture into eggs, careful NOT to make scrambled eggs.
Add egg mixture back to hot milk mixture, stirring constantly. Place back on burner and stir for 1 more minute.
Cover with plastic wrap and chill in fridge for 2 hours.
Combine whipping cream and vanilla in large bowl, add chilled mixture and whisk together.
Freeze in ice cream maker, following maker's directions.

Strawberry-Lemonade Ice Cream

Jennifer S.

This is a to-die-for family favorite!

1-qt (4 C) milk
1 12-oz can evaporated milk (NOT sweetened condensed)
1 C whipping cream
3 C sugar
1/2 C frozen lemonade concentrate (yellow or pink lemonade)
4 C fresh (OR frozen thawed and drained) strawberries, washed, culled and mashed with a potato masher
2 large, ripe bananas, mashed with potato masher

Pour all into ice cream maker at once.
Follow maker's directions.
And enjoy!!

Chocolate Velvet Ice Cream (NO ice cream maker needed)

Jennifer S.

4 C heavy cream
1 14-oz can (1 1/3 C) sweetened condensed milk
1 1/2 C chocolate syrup (the kind you make choc milk with)
2/3 C nuts or candies (optional)

In mixing bowl combine cream, sweetened condensed milk and chocolate syrup.
Beat with an electric mixer until soft peaks form.
If using nuts or candies fold in now.
Pour into an 8x8x2 baking pan, cover with plastic or wax paper.
Freeze for 8-24 hours before serving.

Ben and Jerry's Chocolate Ice Cream

Jennifer S.

4-oz unsweetened chocolate
1 C milk
2 large eggs
1 C sugar
1 C heavy or whipping cream
1 tsp vanilla
1 pinch of salt (approx 1/8 of a tsp) brings out the chocolaty flavor

In microwave safe bowl add chocolate and milk. Heat for 30 sec increments, until chocolate is melted and milk is hot. Stir between to make sure it stays nice and smooth. Let cool in the fridge.
After mixture is cooled...
In a large mixing bowl whisk together eggs and sugar, until sugar is dissolved. Add chocolate mixture, cream, vanilla and salt. Whisk to blend.
Cover and put in fridge for 3 hours.
Pour into ice cream maker and follow directions.

Maple Walnut Ice Cream

Jennifer S.

Of course I would NEVER eat this one (allergies) but others in my family love it!

Sweet Cream Base of choice (Base #1 , Base #2, or Base #3)
1/4 C Pure maple syrup (NOT pancake syrup)
1/2 C coarsely chopped walnuts

Prepare sweet cream base
Add syrup and blend
Pour into ice cream maker and follow directions
About 2-5 minutes before ice cream is done freezing add nuts, let continue to mix in maker and enjoy!

Orange Cream Dream Ice Cream

Jennifer S.

Sweet Cream Base of your choice (See other posted recipes 3 to choose from)
1/3 C frozen orange juice concentrate
2 tsp vanilla

Prepare sweet cream base. Whisk in orange juice and vanilla.
Pour into ice cream maker, and follow maker's directions.

Sweet Cream Base #3

Jennifer S.

2 C light cream
1 C sweetened condensed milk (NOT evaporated), cold

Whisk together until well blended
Pour into ice cream maker. Follow directions for your maker.

This base is creamy, but less rich. Some say they like the "Cooked" flavor of the condensed milk.

Sweet Cream Base #2

Jennifer S.

2 C heavy whipping cream
3/4 C sugar
2/3 C half-and-half

Pour cream into mixing bowl
Whisk sugar in a little at at time, until completely blended
Whisk in half-and-half

Pour into ice cream maker. Follow directions for your maker

This base makes a VERY creamy ice cream that does NOT store very well in the freezer, so be prepared to eat it all!!

Sweet Cream Base #1

Jennifer S.

2 large eggs
3/4 C sugar
2 C heavy or whipping cream
1 C milk

Whisk eggs in a bowl until light and fluffy, 1-2 minutes
Gradually whisk in sugar, a little at a time. Whisk an additional 1-2 minutes after all sugar is in, to make sure it's dissolved
Add cream and milk, whisk together and pour into ice cream maker.
Follow your makers directions

This base has a creamy texture, and is good for adding fresh or frozen fruit, cookies and candies too the last 20 minutes of freezing time.