Samma Spot: Ice Cream, You Scream, We All Scream for Ice Cream

Hey Peeps!!

I'm back with some honest to goodness recipes today! I know color me surprised as much as you.

I told you that a couple of weekends ago I made two batches of homemade ice cream and the Strawberry Ice Cream has been declared "one of the best ice creams I've ever eaten" and "the best strawberry ice cream" and the Coffee Toffee was "the perfect ratio ice cream". I cannot take credit for the recipes at all, they come from this book. Ben & Jerry's Homemade Ice Cream & Dessert Book

amazon link

This is the BEST ice cream recipe guide I've ever owned and it's literally less than $10. If you make homemade ice cream then get it, you won't be disappointed at all. And yes, the Cherry Garcia recipe is included and the initial reason I purchased the cookbook.

Let's make ice cream and I should also apologize, I have few pictures because I wasn't thinking ahead. haha

Before we get started I'm going to tell you that the MILK you choose makes all the difference in the world. It's whole milk- we're making ice cream not dieting here and you only need 1 cup for the batch so let's splurge a little. Also, if you live in Texas then I cannot recommend this milk enough. Their whipping cream is also incredible as in the orange juice and it all comes in glass bottles. I return the bottles to the grocery and get cash back for doing so, just like the good old days of returning your coke bottles.

The one on the left is the Strawberry milk and the one on the right is Cappuccino flavored milk. As you can see, the strawberry milk is one that other folks will drink - not me, not a strawberry milk fan. I'm actually going to divide that milk up into 1 cup servings and freeze it. Those milk flavors are seasonal flavors for Vollmans and I'll be able to make the ice cream any time with the leftover milk plus then I can wash and return my bottles. Also, you can use regular whole milk if you don't have those flavored milks where you are but I beg you....use a high quality whole milk!!

Coffee Heath Bar Crunch Ice Cream

4 original Heath Bars (1 ⅛ oz each) or 1 cup of Heath Bar chips (this is what I use because I keep them in the freezer so I'm ready any time)

2 large eggs

¾ cup sugar

2 cups heavy whipping cream

1 cup whole milk

3 Tbsp good quality freeze-dried coffee (I use Cafe Bustelo)- divided

1) Cut the candy bars into ½ to 1 inch chunks. You should have about 1 cup or measure out 1 cup Heath bar chips. Place in a bowl and put back in your freezer

2) Whisk eggs in mixing bowl until light and fluffy; 1-2 minutes. Whisk in the sugar, a little at a time, then whisk until completely blended. Add the cream, milk, and 2 Tbsp of the coffee and whisk until blended.

3) Transfer mixture to ice cream maker and freeze following the instructions on your machine.

4) After the ice cream stiffens and a few minutes before it's done, mix in the candy and 1 Tbsp of the coffee. (I do not add in another full tablespoon, it's more like an additional teaspoon since I used cappuccino milk ) Continue freezing until done.

Makes a generous 1 quart of ice cream.

Strawberry Ice Cream

1 pint fresh strawberries- hulled and sliced

⅓ cup sugar

Juice of ½ lemon

Sweet Cream Base: 2 large eggs. ¾ cup sugar 2 cups heavy whipping cream 1 cup milk

1) Combine strawberries, sugar and lemon juice in mixing bowl. Cover and refrigerate for at least 1 hour.

2) Make Sweet Cream base: Whisk eggs in mixing bowl until light and fluffy, slowly whisk in the sugar and whisk until completely blended. Pour in cream and milk and whisk to blend.

3) Mash strawberries to a puree and stir into your cream base. I like to leave some of the strawberries chunky.

4) Transfer to ice cream maker and freeze according to directions.

Makes a generous 1 quart of ice cream.

Now, let me tell you about these ice cream containers. They help to prevent freezer burn and they help keep the ice cream a little bit softer. I have two of them and I always use them when making home made ice cream. I think they are well worth the money.