The key ingredient in this recipe is the ice cream maker. Purists will say that you can’t get ice cream that is of a perfect texture with a small in-home ice cream maker, but I challenge you to try it and see what you think.
You have to freeze the bowl of the ice cream maker solid, so you’ll need to put it in the freezer a day ahead. I recommend just keeping it in the freezer.
There are so many variations possible, that I encourage you to wander up and down the ice cream isle at your store if you need ideas. Cookbooks will be filled with many different cooked variations that include eggs, but I made this recipe as simple as possible.
- chocolate milk powder
- cream
- milk
- peppermint flavoring (about a tsp. for my mix)
- mix-ins — chocolate chips, cookie crumbs, etc.
I like to mix the milk and cream about half and half, but you can go either way. If you use straight non-fat milk, you’ll get an icier texture. Add the chocolate and the peppermint until it tastes yummy.
Pour this mixture into the machine and turn it on. Let it get quite thick — this took me about half an hour of ignoring my machine today. Add in your mix-ins at the last minute, or stir them in during the next step.
Transfer it into a pre-chilled plastic container for the freezer and then pop it into the freezer. You’ll want to let it sit in the freezer for at least an hour, longer if possible. Every 15-30 minutes, take it out and stir it so it doesn’t get too solid.
Enjoy. My parents used to make something similar with a thick vanilla ice cream mixture. They would only fill the machine about half way, though. Once the ice cream was thick, they would slowly add pre-chilled root beer and let it churn through the ice cream. I’m making that one tomorrow.
The idea with keeping this recipe simple is to reduce cost but also to make something so simple, so inexpensive, so delicious…that you’ll not WANT to buy those fancy ice creams at the store. You’ll want to have your own special treat.
Oh, the trick to waiting the hour to let it harden? Whoever is making the ice cream gets to lick the bowl…and whoever stirs it gets to lick the spoon. Just make sure some stays in the container long enough for the rest of the family to indulge!
Imagine cookie dough ice cream with a few fresh baked cookies on the side…or made into ice-cream sandwiches. (Make the cookie dough without egg for safety sake if you’re going to eat it raw–replace the egg with 1 tablespoon soy flour and 1/4 cup water.)
What sort of candy or fruit will you add? With all of the lovely flavored syrups on the market now, you and your family will be experimenting for a long time.
