What’s Cookin’? Patty’s Homemade Ice Cream Dreams [Recipe]

I Scream, You Scream, We ALL Scream for ICE CREAM! It's hot outside so why not be cool about dessert and treat your friends and family to a frosty home made treat! Dig out that Ice Cream Maker and get your Rock Salt ready!

BASE FOR FLAVORED ICE CREAM

2 C Heavy Whipping Cream
2 C Whole Milk
2 C White Sugar
1/4 t Salt
2 t Vanilla
3 C Flavor of your choice (I like to use 4 cups...I always like extra:)

***Fruit and candies work well with this recipe.  You are only limited by your imagination and what you have on hand. Blend two flavors if you feel bold!***

DIRECTIONS:

Chop your flavoring (fruit or candies), add to cream, milk, sugar, salt and vanilla....blend all together well. You don't have to beat it to death, just blend it well (I use a whisk). Pour mixture into the well of your ice cream maker.

BASIC FREEZING INSTRUCTIONS (all flavors):

Seal with lid (be sure your seal is complete) the add layer of 2"ice to 1/2" Rock Salt and repeat until the freezer is full. Plug it in and let it start churning. You'll notice a change in the sound of the freezer or it will stop churning suddenly (usually in 30-45 minutes). That's the sign that you are done! Unplug immediately! You can serve it as a soft serve straight from the freezer or transfer the ice cream to a Tupperware container and freeze in your deep freeze until it has firmed. Makes 2 Quarts.

BUTTER PECAN (Daddy's Favorite)

1 pint Heavy Whipping Cream
1 pint Half and Half (or Whole Milk)
2 C Brown Sugar
1 1/2 sticks Melted Butter
1 1/2C Chopped Pecans (toasted lightly in butter then cooled)
2 t Vanilla

Combine all ingredients then add to Ice Cream Maker and start the freezing process. I doubled the butter in this recipe as I like it extra super buttery...but then who doesn't!!!

For more recipes from Patty Millay, check her blog What’s for Dinner with Patty!  And stay tuned to The CB Radio Show.  Patty will be with us once a month with a new tasty recipe for you to try!