Tag Archives: ice cream

Elvis Ice Cream

19 Aug

Elvis Ice Cream 5
Oh man do I have a treat for you guys today. It’s pretty ridiculous if I do say so myself. As many know, Elvis loved the combination of banana, peanut butter and chocolate….the guy knew what was up.
Elvis Ice Cream 4
So, I present to you banana ice cream with fudge and peanut butter ripples and chunks of peanut butter cups. Say what? I know. It’s incredibly ridiculous and delicious and necessary all at the same time. I wasn’t sure about banana flavored ice cream, but I’m glad I went for it. So good.
Elvis Ice Cream 2
I loved this recipe and knew I had to make it but I thought I would put a little spin on it and roast the bananas to bring out their natural sweetness. I learned this trick with these roasted banana muffins and am totally in love with the technique. It was a good decision.
Elvis Ice Cream 1
This recipe takes some time and planning but it is so worth the effort. And it makes a huge amount compared to most of the recipes I have made and share with you all so it will last even longer. Maybe. Once you taste it, you may lose your self control. I would just like to state that I warned you and I take no responsibility. Okay? Now that we are clear on that, go make some and share it with your friends. They will love you forever.
Elvis Ice Cream 7
Elvis Ice Cream
recipe adapted from Oh My Veggies

2 cups half-and-half
1 cup + 2 Tbsp. sugar, divided
Pinch of salt
2 eggs, lightly beaten
2 cups heavy whipping cream
6 oz. evaporated milk, divided
1/2 Tbsp. vanilla extract
3.5 oz. dark chocolate, chopped
2 ripe bananas
1/4 cup brown sugar
1 Tbsp. butter, cut into small pieces
1/2 cup peanut butter
1/3 cup chopped peanut butter cups

1. Heat half-and-half to 175 degrees in a large, heavy saucepan. Stir in 1 cup sugar and salt and whisk until dissolved. Ladle a small amount of the half-and-half mixture into the eggs. Pour egg mixture into the pan, whisking constantly. Continue to cook over low heat, stirring constantly, until mixture reaches 160 degrees and coats the back of a metal spoon.

2. Remove from heat. Place pan in a bowl of ice water; stir for 2 minutes. (Alternately, you can fill your sink with an inch of cold water & ice cubes and use that instead of a bowl.) Stir in whipping cream, 2.5 oz. of milk, and vanilla. Press plastic wrap onto surface of custard and refrigerate for several hours or overnight.

3. After making the custard and at least 3 hours before starting the ice cream maker, make the fudge ribbon; heat remaining evaporated milk and sugar over low heat, whisking constantly. When mixture is heated, add chopped chocolate and heat until melted, whisking constantly. Remove from heat and allow mixture to come to room temperature.

4. Preheat oven to 400 degrees. Slice bananas into 1/2 inch pieces and toss with brown sugar and butter. Roast for 30 minutes, stirring halfway through. Remove from oven, mash and allow to cool.

5. Stir banana puree into custard. Fill cylinder of ice cream maker and freeze according to manufacturer’s directions. (Depending on the size of your ice cream maker, you might need to make two batches.) When ice cream is frozen, transfer it to an airtight freezer container. Fold in fudge ribbon, peanut butter, and peanut butter cup pieces, careful not to overmix. Freeze for 2-4 hours before serving.

Snickerdoodle Ice Cream

10 Jul

Snickerdoodle Ice Cream 2
Remember the snickerdoodle cookies I shared with you on Monday? I told you I would be sharing something amazing that they would be a part of and this is it! I’m sure the anticipation was killing you and I hope it was worth the wait!

One a recent trip to our favorite ice cream shop in town, Ivanna Cone, Joel noshed on a big scoop of snickerdoodle ice cream and it was dreamy. A sweet, spicy cinnamon ice cream with chunks of snickerdoodle cookies throughout, what’s not to love? It was amazing and I kept the flavor in the back of my mind for the future.
Snickerdoodle Ice Cream 1
When Father’s Day rolled around, I told him I wanted to make him ice cream and he had to choose. I assumed he would pick Coffee Ice Cream as it’s his favorite but he surprised me and requested an attempt at the snickerdoodle. This made me happy since I’m not a huge coffee fan and I always like to try new recipes. So, I went to my trusty ice cream recipe book to find a good base for this deliciousness.

I found a cinnamon custard ice cream that I thought would be just perfect with some crumbled snickerdoodles. And it was. This is the most amazing, creamy, cookie filled ice cream ever. It may even be my favorite homemade ice cream creation yet….and that’s saying something since I’m pretty much an ice cream addict.
Snickerdoodle Ice Cream 3
I hope you guys love ice cream as much as I do because I have some more fun recipes coming your way this summer. I just can’t get enough!

Snickerdoodle Ice Cream
recipe from The Ultimate Ice Cream Book

2/3 cup sugar
2 large egg yolks
1 Tbsp. cornstarch
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 bay leaf
1 1/2 cups milk (I used skim and it was still creamy and delicious)
1 1/2 cups heavy cream
1-2 cups crumbled snickerdoodles

1. In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Stir in cornstarch then set aside.

2. In a heavy saucepan, combine the cinnamon, nutmeg, bay leaf and milk. Bring the mixture to a simmer over low heat. Once it starts to simmer, turn off the heat, cover and let steep for 10 minutes. Remove the bay leaf then slowly beat the warm milk mixture into the eggs. Pour everything back into the saucepan and cook over low heat, stirring constantly until it thickens. Do not let the mixture boil or your eggs may scramble. Once thickened, pour the mixture through a fine sieve into a large, clean bowl. Allow custard to cool slightly (I place mine in the fridge for about an hour), then stir in the cream. Cover and refrigerate until cold or overnight.

3. Stir the chilled custard then freeze according to your ice cream machine instructions. During the last five minutes of freezing, crumble in the snickerdoodles. If you prefer soft ice cream, eat right away but if you want a firmer ice cream, transfer to a freezer-safe container and place in the freezer for at least 2 hours.

Patriotic Pudding Pops

24 Jun

4th of July Pudding Pops 4

Thought you guys would like to know that my computer is back up and running! Yay! I’m pretty sure that was the longest week of my life (dramatic much?). I was getting a bit worried because our Lake of the Ozarks trip is coming up this weekend and I had a lot of new meals ideas/recipes saved on my laptop to try out while we are there. Luckily, my dad saved the day with an extra charger that did the trick. Speaking of next week….

The 4th of July, my favorite holiday, is totally sneaking up on me. I kind of went into a panic the other day when I realized I didn’t have any patriotic treats to share with you all yet. So I got to thinking about everything I love about the holiday. Celebrating our freedom is wonderful but the fireworks totally put it over the top for me! I’m a pyro at heart and fire gives me great joy.
4th of July Pudding Pops 7
And what makes fireworks even better? Well, a strawberry daiquiri but since that can’t happen this year how about some popsicles? They are perfect on these hot summer nights.
4th of July Pudding Pops 3
These pudding pops are incredibly easy to put together and are sure to impress. Instant pudding is mixed up, colored and layered in between fun patriotic sprinkles to make a treat that is sure to please both young and old. And how cute are those paper straws? Noah and I were able to take care of a batch of these on our own in record time. He kind of went to town on them.
4th of July Pudding Pops 1

When I told him he had a blue tongue, he had to go the the bathroom mirror right away to check it out.
4th of July Pudding Pops 2
We will definitely be whipping these up in all kinds of flavor combinations throughout the summer. I’m thinking mix up two different kinds of puddings then layer….mmmm the possibilities!
4th of July Pudding Pops 5
Patriotic Pudding Pops
serves 7

3.4 oz. package instant pudding (something white such as vanilla, white chocolate, cheesecake, coconut cream)
2 cups milk
Red and blue food coloring, preferably gels
2.5 oz. patriotic sprinkles, optional
Popsicle sticks or paper straws cut in half
Small paper cups or Popsicle molds

1. Combine pudding mix and milk according to package directions. Divide equally into three bowls. Tint one bowl red and one bowl blue. I used coconut cream and it was a yellowy color so I added some white coloring to brighten it up.

2. Equally divide the red pudding among the paper cups or popsicle molds (I used cups and got 7 out of this recipe). Top with sprinkles. Repeat with white pudding and more sprinkles. Lastly, top with blue pudding and remaining sprinkles. Place sticks or paper straws in the middle of the cups. Place in the freezer until hardened. Enjoy!
4th of July Pudding Pops 6

Double Chocolate Chip Cookie Dough Ice Cream

26 Apr

Double Cookie Dough Ice Cream 2
So, I don’t want to jinx things but it seems like maybe, just maybe, spring weather is finally arriving around here (despite the fact that it snowed a bit earlier this week). It’s been in the sixties the past few days and forecasted for the 70s next week. Can’t complain about that! Hopefully, it just stays this way and the heat doesn’t come and slap us across the face right away.
Double Cookie Dough Ice Cream 1
But in case it does, I have this ice cream in my arsenal to help cool us off. And now you all do too!

Joel’s favorite ice cream is cookie dough and I have made it for him several times (please forgive me for the pictures, it was in my early days). But when I saw this, I knew it was all over. Why just make plain old vanilla ice cream and add cookie dough when you could make cookie dough flavored ice cream with cookie dough chunks mixed in. And so much cookie dough that it is literally bursting full and difficult to mix in. Now that’s what Joel’s dreams are made of…brown sugar, browned butter, chocolate chip-y goodness.
Double Cookie Dough Ice Cream 3
Double Chocolate Chip Cookie Dough Ice Cream
recipe from Annie’s Eats

For the cookie dough:
5 Tbsp. unsalted butter, melted
1/4 tsp. salt
1/3 cup brown sugar, packed
1/4 cup flour
1/2 tsp. vanilla extract
3/4 cup mini chocolate chips

For the ice cream:
3 Tbsp. unsalted butter
2 cups heavy cream
2/3 cup brown sugar, packed
4 large egg yolks
Pinch of coarse salt
2 tsp. vanilla extract
1 1/2 cups whole milk
1 cup mini chocolate chips

1. For the cookie dough: stir together the butter, salt and brown sugar in a small bowl. Once combined, mix in the flour, vanilla and chocolate chips. Spread the dough out onto a piece of saran wrap and tightly cover. Refrigerate for at least an hour.

2. For the ice cream, melt the butter over medium high heat. Stir constantly and continue cooking until the butter begins to brown and smell nutty. Whisk in the heavy cream and bring to a simmer. While waiting for the cream to simmer, whisk together the egg yolks and brown sugar until thickened and pale. Slowly stream in a bit of the warm cream into the yolk mixture, whisking constantly. Once combined, stir in the rest of the cream then pour it back into the pan. Stir in the salt then cook until thickened and the mixture reaches 170-175 degrees F. Remove the mixture from the heat and pour through a fine mesh sieve into a large, clean mixing bowl. Stir in the vanilla and milk. Cover, place in the refrigerator and chill for at least a few hours.

3. Once chilled, freeze your ice cream according to your manufacturers instructions. Meanwhile, cut the cookie dough into small, bite-size chunks. During the last five minutes of freezing, slowly add in the cookie dough and chocolate chips so that they can mix in thoroughly. If your ice cream maker doesn’t allow this, wait until the freezing is done then quickly mix in the dough and chocolate chips. Freeze until firm or enjoy immediately.
Double Cookie Dough Ice Cream 4

Strawberry Lemon Sorbet

27 Jul

Strawberry Lemon Sorbet
If you are looking for a light, refreshing alternative to ice cream this month I have the recipe for you. When I say light, I don’t necessarily mean healthy, it does have 2 cups of sugar (or more)…it’s just not heavy and custardy like a traditional ice cream.
Strawberry Lemon Sorbet
I love strawberry lemonade so when I was making ice cream for a gathering recently I thought it would be a nice combination. I looked around and found this recipe which uses a whole lemon. I had never heard of using a whole lemon in a recipe until I made Whole Lemon Blueberry Walnut Muffins and I was amazed by the lemon flavor it imparted in the muffins. For the sorbet though, I think the rind may have made the sorbet just a touch bitter so when I make this again I will add more sugar to balance it out. My strawberries may not have been sweet enough too. I’m not really sure which it was but it just needed a bit more sweetness for me. I think maybe 1/4-1/2 cup more sugar would have done it for me. If you like a really tart lemonade, then it’s probably just perfect the way it’s written.

It was a gorgeous color and really refreshing in the heat. Definitely a delicious treat to cool off with this summer!
Strawberry Lemon Sorbet
Strawberry Lemon Sorbet
recipe from The Way the Cookie Crumbles

1 lemon, seeded and roughly chopped
2 cups sugar (or more if your strawberries aren’t very sweet or you don’t like it super tart)
2 pounds strawberries, hulled
Juice of 1 to 2 lemons

1. Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.

2. Puree the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.

Recipe linked to Cast Party Wednesday and Full Plate Thursday.

Coffee Ice Cream with Chocolate Covered Espresso Beans

22 Jul

Coffee Ice Cream 1
I’m bringing you another ice cream recipe today and this time it’s one of Joel’s favorites, Coffee Ice Cream. I am not a coffee drinker…I just can’t stand the taste of it but this ice cream, well, I can get on board with it. It has a subtle coffee flavor that is smooth and not overpowering. I made it for friends and they really enjoyed it too.

I decided to mix in some chocolate covered espresso beans to kick up the coffee flavor and add some texture. I wasn’t a huge fan of the beans and would have preferred chocolate chips but the coffee drinkers really enjoyed them.
Coffee Ice Cream 3
I think I will try some kind of flavored coffee beans next time to see what kind of flavor they impart on the ice cream. If you want to go to bed after enjoying this ice cream, you might want to use decaffeinated coffee beans.

Coffee Ice Cream
recipe from The Ultimate Ice Cream Book

3/4 cup sugar
3 large egg yolks
2 tsp. all-purpose flour
1/4 tsp. salt
1 cup milk
3/4 cup whole coffee beans
1 1/2 cups heavy cream
1/2 tsp. vanilla extract
3 oz. bag chocolate covered espresso beans, chopped (optional)

1. In a medium mixing bowl, beat the sugar into the egg yolks until they are thickened and pale yellow. Beat in the flour and salt. Set aside.

2. Combine the milk and coffee beans in a heavy saucepan. Bring to a boil over medium heat. Lower the heat, cover, and keep warm for 20 minutes.

3. Remove the coffee beans with a skimmer or slotted spoon. Slowly beat the warm milk into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot coffee custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream and vanilla. Cover and refrigerate until cold or overnight.

4. Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s instructions. Five minutes before it’s completed, dump in the chopped espresso beans. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

Raspberry Swirl Chocolate Chunk Ice Cream

18 Jul

Raspberry Swirl Chocolate Chunk Ice Cream
When I came across this recipe I knew I would have to make it for my dad immediately. He loves the combination of raspberry and chocolate, especially in ice cream, so I knew it would be a hit with him. When we were visiting, I mentioned the recipe to him and he ensured that we had all the required ingredients so that I could make it happen.

I never really cared for raspberries but since starting my blog I gave them a second chance and have fallen in love with them. I’m just a bit addicted to Ghiradelli Dark Chocolate Raspberry Squares. But that’s for another time.
Raspberry Swirl Chocolate Chunk Ice Cream
I love that this recipe uses coconut milk because in my opinion, coconut makes everything better. It only slightly imparts a coconut flavor but it’s enough to notice and it enhances the creaminess of the ice cream without adding as much calories as the traditional cream would. I am in no way stating this is healthy because it still does have heavy cream in the recipe, it just uses other milks make it a little better for you. But really, who wants healthy and ice cream in the same sentence? I certainly don’t. It’s an indulgence so it should be rich and creamy and totally delicious. If there are any of you that want healthy ice cream it has raspberries therefore it is good for you. Like my logic? Just go with it.
Raspberry Swirl Chocolate Chunk Ice Cream
Raspberry Swirl Chocolate Chunk Ice Cream
recipe from Pastry Affair
Yields 1 quart

1 1/2 cups raspberries (fresh or frozen)
1/4 cup sugar
1/2 cup water
1 14-ounce can coconut milk
1 cup heavy whipping cream
1 14-ounce can sweetened condensed milk
2 teaspoons vanilla extract
3 ounces bittersweet chocolate, chopped into small chunks

1. In a medium saucepan, boil the raspberries, sugar, and water for 10-12 minutes, or until the raspberries release all their juices and the mixture is slightly thickened. Remove from heat and refrigerate the syrup until cold.
Raspberry Swirl Chocolate Chunk Ice Cream
2. In a large mixing bowl, whisk together the coconut milk, whipping cream, sweetened condensed milk, and vanilla. Place in the refrigerator to cool for at least 30 minutes.

3. Put the cream mixture in ice cream maker and freeze according to manufacture’s instructions.

4. Fold in the chocolate chunks. Very carefully drizzle the cooled raspberry syrup into the ice cream and fold just a few times. This will swirl the raspberry sauce into the ice cream. Do not overmix or you will not achieve the swirled effect!

5. Freeze the ice cream for at least 2-3 hours to solidfy before indulging.

Mint Chocolate Chip Ice Cream

13 Jul

Mint Chocolate Chip Ice Cream
Did you know that July is National Ice Cream month? July brings my birthday and Noah’s the day after so I didn’t think it could get any better but it totally just did. Although, pretty much every month is National Ice Cream month in my mind! So to honor this special month, I will be bringing lots of ice cream recipes to help you cool off this summer.

Mint chocolate chip is my absolute favorite flavor of ice cream. My favorite brand has always been Breyers but it always bothered me that it was white instead of green. It just seems wrong. Does anybody else feel the same way or am I just a little odd? Maybe you shouldn’t answer that….
Mint Chocolate Chip Ice Cream
Well anyway, this ice cream is super creamy and rich with loads of chocolate chips throughout the mix. And it’s lots of fun to make with sweet little helpers! My nieces were super excited to help make and eat this ice cream during our visit over Memorial Day weekend. They loved watching it churn, churn, churn.
Checking out the Mint Chocolate Chip Ice Cream
I will be bringing Joel’s favorite ice cream flavor to you later this month which they also helped me make. They are just too darn cute! And they loved chowing down on the ice cream!
Helping making the Mint Chocolate Chip Ice Cream
Mint Chocolate Chip Ice Cream
recipe from The Ultimate Ice Cream Book

3/4 cup sugar
2 large eggs
1 Tbsp. cornstarch
2 cups half and half
1 cup heavy cream
2 tsp. peppermint extract
6 drops green food coloring (optional)
1 cup mini chocolate chips or chopped chocolate

1. In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Beat in the cornstarch and set aside.

2. Bring the half and half to a simmer in a heavy medium saucepan. Slowly beat the hot half and half into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens 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, then stir in the cream, peppermint extract and food coloring. Cover and refirgerate until cold or overnight.

3. Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s instructions. When ice cream is semi-frozen, dump in the chocolate chips and allow to mix into the ice cream. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

Brown Butter Ice Cream with Pralined Almonds

25 Apr

It’s time again to break out the ice cream machine! That little fact pretty much makes my entire week. I have a thing for ice cream in a really bad way. It doesn’t really matter how full I am, I can still manage to find room for ice cream. I inherited this love of ice cream from my dad so whenever I visit my parents I try to whip up a little something for us.
Brown Butter Ice Cream with Pralined Almonds
When I came across this recipe, I knew it was one I would have to try out on my dad. We both love butter pecan ice cream and this recipe looks very similar to it but with almonds instead…even better in my opinion. I’m sure I say this every time I make homemade ice cream but this was one of my best attempts yet! It is super rich and creamy and the pralined almonds throughout add such a delicious, sugary crunch.
Brown Butter Ice Cream with Pralined Almonds
Brown Butter Ice Cream with Pralined Almonds
recipe from Portuguese Girl Cooks

For the Custard:
6 tablespoons unsalted butter
2 cups heavy whipping cream
1 cup whole milk
6 large egg yolks
1/3 cup granulated sugar
1/3 cup packed dark brown sugar
1/4 teaspoon salt
1 teaspoon vanilla extract

For the Pralined Almonds:
1/4 cup water
1/2 cup granulated sugar
1 cup whole almonds, unblanched and untested
1/8 teaspoon coarse salt, preferably fleur de sel

For the almonds:

1. In a large skillet, combine the water, sugar, and almonds. Cook the mixture over medium-high heat, stir constantly with a wooden spoon, until the sugar has dissolved and the liquid comes to a boil.

2. Decrease the heat to medium and continue stirring for a few minutes, until the liquid has crystallized and becomes sandy. The crystallized sugar will begin to liquify, stir the dark syrup at the bottom of the pan, and begin to coat the nuts with it. Continue to stir and glaze the nuts with the syrup, until the almonds are glazed and become glossy and shiny.

3. Remove the pan from the heat and sprinkle with the salt. Pour the almonds onto an ungreased baking sheet and allow to cool completely. Once cool, break up any almond clusters that have formed. Chop up the almonds into small pieces and any sugar. Set aside.

For the ice cream base:

1. In a small frypan over medium-low heat, melt the butter. Cook the butter until it is a dark amber. Stir occasionally and watch the butter closely to avoid burning, about 6 minutes. Pour through a fine mesh strainer into a small bowl.

2. In a large saucepan, bring  heavy cream and milk to a simmer. In a separate bowl, whisk the egg yolks, both sugars, and salt until well blended and mixture is thick. Whisk in the brown butter. Slowly whisk in the hot cream mixture into the yolk mixture. Return the mixture to the saucepan and cook over medium-low heat until the custard thickens and coats the back of a spoon and temperature reaches 170 degrees F. This takes approximately 5 minutes. Strain the custard into a large bowl. Refrigerate until cold. Stir in the vanilla.

3. Process custard in ice-cream maker according to manufacturers directions. Transfer to an airtight container and stir in the pralined almonds. Freeze until firm.

Recipe linked to Mangia Monday, Totally Tasty Tuesday, Tasty Tuesday, Tempt My Tummy Tuesday and Cast Party Wednesday.

Blueberry Sour Cream Ice Cream

29 Aug

 

Ice cream truly is the one food I cannot resist. It doesn’t matter how much food I’ve eaten, if ice cream is mentioned my ears perk up and my belly says yes. It almost always makes me sick to my stomach but I do it every time…and it’s always worth it.

Joel and I were craving ice cream but wanted to try something unique that we hadn’t eaten before. We just happened to have an abundance of blueberries so I searched around some blogs and came across this recipe. It was definitely unique! I had never heard of putting sour cream in ice cream so I just had to try it. The finished product doesn’t have a sour cream taste but it had quite a tanginess. The blueberries give the ice cream a sweetness and a beautiful purple color. I would have prefered a stronger blueberry flavor so next time I may experiment by adding more blueberries and maybe decreasing the amount of sour cream slightly.

It’s totally worth a try if you are looking for something creamy, tangy and unique!

Blueberry Sour Cream Ice Cream
recipe from Laura’s Recipe Collection
makes 1 quart

1 cup blueberries, fresh or frozen (if frozen, thaw and drain before using)
1/3 cup sugar
pinch of salt
grated zest and juice of 1/4 lemon
3/4 cup heavy cream
3/4 cup sour cream

1. In a medium sauce pan bring the blueberries, sugar, salt, lemon zest and lemon juice to a boil. When the mixture is boiling and the berries burst, about 3 minutes, remove from heat.

2. Pour the mixture into a blender and puree until relatively smooth (it will never be completely smooth). Pour the heavy cream and sour cream into the blender and mix until combined.

3. Transfer the mixture to a bowl and chill completely in the refrigerator.

4. Pour into the bowl of an ice cream maker and churn according to manufacture instructions. Freeze in an air tight container.

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