You will need time to prepare and freeze the ice cream.Not counting the ice cream maker. 2c ripe peaches; finely choppedHelpful Hint: Smaller peaches have more flavor and less water than larger ones. Combine peaches, ½ cup of the sugar, and the lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes. Remove the peaches from the refrigerator and drain the juice into another bowl. Return the peaches to the refrigerator. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the remaining ¾ cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the peach juice and blend. Transfer the mixture to an ice cream maker and freeze following manufacture’s instructions.After the ice cream hardens (about 2 minutes before done) add the peaches, then continue freezing until the ice cream is ready. Makes 1 generous quart.]
Chocolate Chip Cookie Dough Ice Cream
You need preparation and freezing time.Plus an ice cream making machine.2c milk1 ¾ c sugar½ ts salt2c Half and Half1 tb Vanilla Extract4c whipping creamPillsbury Chocolate Chip-Cookie Dough (large size)- OR homemade cookie dough (refrigerated)Take the chocolate cookie dough out of fridge and leave out till needed. Scaldmilk until bubbles form around edge.Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla, and whipping cream. Cover and refrigerate 30 minutes. Freeze as directed by your ice cream machine’s instructions. Once ice cream has been through the entire ice cream machine process and is now a chilled soft ice cream, add the chocolate chip cookie dough. Just break up the dough as best you can with your hands and drop it in small clusters into the soft ice cream. Try to mix it around to ensure that the cookie dough is evenly distributed throughout the ice cream. Put the ice cream in the freezer for several hours until completely hardened.
Chocolate Ice Cream
6 c milk
2 2/3 c sugar
¾ tsp. salt
13 oz evaporated milk
2 c whipping cream
2 oz semisweet chocolate; melted
1 ¾ T vanilla
Mix cornstarch with ½ cup milk until smooth. Add additional 1 ½ cups milk and cook over very low heat until thick and smooth, stirring constantly to avoid lumps. Blend sugar, eggs, salt, and evaporated milk in an electric mixer bowl. Add hot cornstarch to the mixer and beat well. Add whipping cream, remaining 4 cups of milk, chocolate and vanilla.
Pour into gallon electric or hand-crank freezer. Churn and freeze according to manufacturer’s instructions until firm, then carefully remove paddle. Seal ice cream container well. Fill ice cream freezer to top with crushed ice and ice cream salt. Cover freezer tightly and set aside several hours to let ice cream season. Or spoon ice cream into another container which has been chilled and store in home freezer to
Ice Cream Pizza
Cookie Dough (remember to pre-heat the cookie dough for 7 min. before using)
Vanilla Ice Cream
Toppings of your choice (such as marshmallows,etc.)
Spreading tool (such as a knife, etc.)
1 Large Plate
( You might consider adult supervision)
Get a large plate, cookie dough and a spreading tool.(you can also use your hands.) Spread the cookie dough on the plate.roll the outer edges.This will be your crust. Now get Red icing and spread it on the cookie dough. You now have your sauce. Next you will need Vanilla Ice cReam. Spread it on top of the "sauce".Now you have your "cheese".Now sprinkle your toppings on top. Put in the freezer for 30 min. to an hour.
( Amount of servings may vary).