Homemade ice cream is a BIG treat in this house. We rarely make it because let’s face it….1) it’s pretty expensive to make by the time you buy all those dairy products, 2) The fat content is artery clogging high and 3) It is a dessert that lasts about a nanosecond around here with all these growing boys.
But, that doesn’t stop us from indulging from time to time.
For the 4th of July we broke out the Ice cream making machine. Momma splurged and bought all the necessities for some scrumptious, creamy, yumilicious ice cream.
Recipe: Makes 4 quarts
3 cups 2% milk
2 3/4 cups sugar
1 teaspoon salt
4 cups half and half
1 1/2 teaspoons vanilla
4 cups whipping cream
12 oz mini chocolate chips
(for mint chocolate chip ice cream add 1 1/2- 2 teaspoons of peppermint extract)
Scald milk until bubbles form around the edge of pan. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla, and whipping cream. Cover and refrigerate for 30 minutes. Freeze in an ice cream maker or check out David Lebovitz’s post on making ice cream using your freezer.
I reduced the fat content somewhat in this recipe, but it is still not a low fat recipe, but you can reduce the fat even more. Use 1% milk instead of whole or 2% milk. Replace the half and half with whole milk and the whipping cream with evaporated skim milk. This will change the texture slightly since it takes out a bunch of the fat. The fat makes is super rich and creamy and if I’m going to splurge I’m going to go for all that creamy goodness.