#Ice Cream recipe

[skaiwrites]

Gluten-Free Chocolate Chip Cookie Dough Ice Cream; No Ice Cream Machine Required. A Recipe*:

Total Time:

Like two days; this is not a short process

Ingredients: Total (Ice Cream Amount; Cookie Dough Amount [recommended adjustment due to weirdly specific measurements])

Butter, Unsalted**: 1 Stick (1/16 Stick***; 15/16 Stick****)

Light Brown Sugar, Packed: 15 1/2 Tablespoons (1/2 Cups; 7 1/2 Tablespoons)

Granulated Sugar: ~6 3/4 Tablespoons (1/4 Cups; 2 13/16 Tablespoons [measure 2 3/4 tbsp, add just a tiny bit more, whatever you believe in your heart to be an extra 1/16 tablespoon. Alternatively: 2 tbsp + 1/2 tbsp + ever so slightly less than 1 tsp])

Salt: ~1/4 Teaspoons (just a Dash, whatever you define that as; 15/64 Teaspoons [just do 1/4 Teaspoons]

Vanilla Extract: ~3 Teaspoons (2 Teaspoons; 15/16 Teaspoons [basically just 1 Teaspoon. measure a little light if you feel like it])

Gluten-Free All-Purpose Flour: 15 Tablespoons (0; 15 Tablespoons)

Pasteurized***** Liquid Egg Substitute: ~2 3/4 Tablespoons (0; 2 13/16 Tablespoons [see note for Granulated Sugar])

Chocolate Chips: 7 1/2 Tablespoons (0; 7 1/2 Tablespoons)

Milk: 2 1/4 Cups (2 1/4 Cups; 0)

Heavy Whipping Cream: 1 Cup (1 Cup; 0)

Chocolate Syrup: 1 Teaspoon (1 Teaspoon; 0)

Required Non-measurement Tools:

5 Bowls, preferably metal. 2 should be the same, roughly medium capacity size. A third should be large enough to fit one of the other two inside of it with room to spare. The fourth needs to be large enough to mix a very small amount of cookie dough inside of. The fifth just needs to be big enough to hold a cup of flour.

A lid to cover one of your medium bowls (it does not have to be a perfect fit).

Either plastic wrap or another lid to cover the other of your medium bowls (does need to be a perfect fit)

Some sort of mixing instrument. I recommend you use something electric.

Something to stir with, a wooden spoon or rubber spatula, for example.

Baking Sheet.

Saucepan.

Freezer.

Oven.

Stove.

Prep:

Night before starting, get out one of your 2 smaller bowls, whichever is best suited for mixing. Place it in the freezer to chill (we will call this our "freezer bowl")

At some point before making the cookie dough, you will want to Pasteurize your flour. This is the shortest part of the process and keeps you safe from deadly diseases, so it's not really worth skipping: Preheat your oven to 375°F (191°C). Spread your flour evenly on your baking sheet. Place in oven at 375° for 10 minutes. Take out of oven and allow to cool.

Immediately before making the ice cream, take your other two bowls. Fill the larger one partway with ice and water. Place the smaller one inside the larger one so that the ice water will keep it cold (we will call the smaller bowl our "chilling bowl").

Making the Cookie Dough:

(i recommend you wait until after you've already started making the ice cream since this takes not nearly as long)

Add 15 tablespoons Pasteurized Gluten-Free All-Purpose Flour to a small bowl.

Add 15/64 (~1/4) teaspoons Salt to your flour bowl.

In a different mixing bowl, add 2 13/16 (~2 3/4) tablespoons granulated sugar.

Add 7 1/2 tablespoons packed Light Brown Sugar.

Add 15/16 (~1) teaspoon Vanilla Extract.

Add 15/16 stick of room temperature Butter.

Beat mixture until creamy/thoroughly mixed.

Add 2 13/16 (~2 3/4) tablespoons Pasteurized Liquid Egg Substitute, mixing thoroughly as you add.

Gradually add flour/salt mixture into mixing bowl, mixing thoroughly as you go.

Add 7 1/2 tablespoons chocolate chips. (you may choose to break some [doing all will be very tedious] of your chocolate ships into smaller pieces to make them roll into small balls easier. if you choose to do this, i recommend saving the chocolate chip crumbs and instead of adding them to your cookie dough, adding them directly to the ice cream to give it an extra chocolate chip taste even when you aren't biting into a cookie dough ball)

Mix until chocolate chips are evenly distributed.

Roll mixture into small balls of cookie dough (i would recommend placing them in your now empty flour bowl as you go). Balls should be about 1/4 teaspoon or a little smaller than half the tip of your pinky finger. For reference, each ball should be big enough to contain exactly one chocolate chip and still have a little doughy padding on the side.

Place dough balls into freezer to chill so that when you mix them into your ice cream later, they don't break apart.

Making the Ice Cream:

Pour 2 1/4 cups Milk into a saucepan.

Add 1 cup Heavy Whipping Cream to the saucepan.

Add 1/4 cups Granulated Sugar. Stir lightly to avoid clumps.

Place saucepan on stove burner on low heat.

Take 1/2 cups of packed Light Brown Sugar, and sprinkle it into the saucepan (you don't want clumps of brown sugar in your ice cream. so, since you packed it to measure it, you need to de-pack/re-fluff it as you add it to the cream).

Stir until you can't feel any clumps (a little graininess is fine for the time being).

Add 1 teaspoon chocolate syrup. Stir briefly.

Add 1/16 stick of butter.

Sprinkle in a little bit of salt (measure with your heart. i think i shook a salt shaker like 3 or 4 times)

Stir until all ingredients are fully melted/dissolved, no grains of sugar can be felt, and the mixture is hot. A thin film of foam should have begun to form at the top of the cream and be sticking to edge of the saucepan a bit (little tiny bubbles, almost too small to instantly recognize them as bubbles. they'll make the top of the cream look a few shades lighter in color than the part underneath them)

Pour Cream Mixture into Chilling Bowl. (we are done with the saucepan forever)

Add 2 teaspoons vanilla extract. Stir until the vanilla extract does not separate from the cream.

Cover Chilling Bowl and let sit in its ice bath for 20 minutes.

Transfer cream mixture into Freezer Bowl.

a) Place Freezer Bowl back into the freezer.

b) Let sit for 30 minutes to an hour, or until edges just begin to solidify. (this may take many hours depending on the temperature of your freezer) (the amount of time you let it sit in the freezer between mixings will determine how creamy it is when you're done. The longer you leave it in the freezer without mixing it, the more ice crystals will form, and the less creamy it will be.)

c) Take the Freezing Bowl out of the freezer.

d) Beat the mixture thoroughly, until any frozen bits are well mixed into the cream. Your goal is to break apart any ice crystals that have formed and to whip extra air into the cream so it remains soft and easy to scoop when it becomes fully frozen later.

Repeat steps (a) through (d) until mixture has reached your desired level of creaminess. (i recommend making the cookie dough during the first or second (b) interval since you're going to be waiting a while anyways)

Beat the mixture one more time.

Slowly mix your ice cream as you add your chocolate chip cookie dough balls to the mixture. (the cookie dough recipe makes a little bit more cookie dough than you probably want [you would be disappointed if it made less than you want, and there's no way for me to predict exactly how much you want, hence overestimating], so you may not necessarily want to put all the cookie dough in the ice cream. you can use the rest to make 2 or 3 cookies if you want; just make the dough balls cookie sized and place in the oven at 375°F for about 9 minutes)

Mix until the cookie dough balls are evenly distributed to your liking.

Place bowl back in the freezer.

Once it freezes again, you will have chocolate chip cookie dough ice cream. do whatever you want with it.

*i made the recipe myself, based on a lot of different recipes for cookie dough and ice cream, separately. The measurements are a little bit weird in some places because of conversions required to not have to get out a whole extra stick of butter just to use half a tablespoon from it.

**i used unsalted butter because it's what i had in the house. if you want to use salted butter, just do your best to adjust the rest of the salt in the recipe accordingly

***1/2 tablespoons

****the rest of the stick (7 1/2 tablespoons)

*****please don't get people sick by feeding them uncooked and unpasteurized eggs

[castletown-cafe]

Although I’ve put Castletown Café on the backburner for a while, unsure of when to get back into it (I haven’t found a good opportunity and I’m running short of recipes - namely, easier ones, leaving me with the harder that require more practice, such as bread or candy, or mastery of cookie decorating). I haven’t stopped cooking however, with every season giving me tons and tons of ideas to use in cooking, such as the flavors of the season or the ingredients. I’ve been on a real matcha kick lately, and after getting an ice cream maker last summer, I began mastering the craft of ice cream! Pictured here is a homemade matcha ice cream with a fresh strawberry topping. I’ve even got my own “ice cream base” recipe that I use, where different flavors can be easily applied. The base is 3/4 cups milk with 3/4 cup granulated sugar, a pinch of to 1/8 tsp salt to make it soft and scoopable (at the expense of it being quicker to melt, so eat it fast, but not too fast or you’ll get brain freeze), however much is needed of the flavor itself, an optional teaspoon of vanilla extract, then, lastly, 1 & 1/2 cups of heavy cream!

Now then, it’s time I shared another recipe!

Matcha Ice Cream:

3/4 cups milk

2 tablespoons culinary grade matcha powder

3/4 cup granulated sugar

1/4 cup light brown sugar

1 tsp vanilla

About 1/8 tsp salt

On day 1, and freeze the bowl of your ice cream maker. Freeze from overnight or up to 24 hours. If you don’t have an ice cream maker, you can use round metal cake pans.

On day 2, make the ice cream mixture. Whisk together matcha powder, sugars, salt, vanilla, and milk in a regular mixing bowl until sugar is dissolved and matcha is as lump-free and smooth as possible, and everything is blended together.

Add the heavy cream and stir together until well-combined. Cover and refrigerate overnight.

On day 3, grab your ice cream maker and use as directed. Give your ice cream mixture a stir before pouring it in your ice cream maker and watch as your ice cream slowly forms! If you don’t have an ice cream maker, pour your mixture into frozen metal cake pans, freeze, and take out to stir every 15 or so minutes and place back in the freezer until your ice cream forms.

Enjoy your ice cream plain, toped with fresh berries or sprinkles, with chocolate sauce or hot fudge, or in a waffle cone! Serve the way you like it.

[kitchenbudge7]

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[poochwell01]

🍦🐶 Treat your furry friend to something special this summer! Discover our Dog Safe Ice Cream Recipes that your pup will absolutely love. These easy-to-make, delicious, and healthy frozen treats are perfect for keeping your dog cool and happy. Watch now and make your pup's day with these refreshing goodies! 🐾❤️

[candyatkins]

Recipe for Fast and Easy Creamy Ice Cream

Making two-ingredient ice cream is simple when using half-and-half and instant pudding mix.

[thenonosekitchen]

Antioxidant Boosting Blueberry Matcha Green Tea Ice Cream

If you love ice cream, you are in for a treat! I played around with my recipe for my Super Creamy Blueberry Cheesecake Ice Cream to create one that had even more antioxidant-boosting benefits! If you feel like the taste of matcha is too subtle, feel free to add in more to suit your taste buds! And, as always, I highly encourage adding a textural element like nuts, chocolate chips, or even…

[thesweetestjourney]

Cherry Cheesecake Ice Cream Recipe |

No Churn Ice Cream

Ingredients:

2 Cups Heavy Whipping Cream (480ml)

2 Teaspoons Vanilla (10ml)

14 oz. Sweetened Condensed Milk (369g)

8 oz. Cream Cheese, Softened & Sliced (226g)

1 1/4 Cups Cherry Topping/Filling (318.75g)

Directions:

In a large mixing bowl, beat the heavy whipping cream on high with an electric mixer until stiff peaks form. Stir in the vanilla. Gradually stir in the condensed milk until well combined. Add the cream cheese, and beat until almost smooth and only a few small lumps of cream cheese are left. Stir in the cherry topping, making swirls.

Pour mixture into a freezer safe air tight container or into a loaf pan and cover with plastic wrap and/or a plastic freezer bag. Freeze at least 5 hours or overnight until solid.

| Makes About 10 servings.

[designyourfashion]

Frozen Dessert - Oreo Ice Cream You don't need an ice cream maker to make this homemade Oreo ice cream, which comes together in a matter of minutes.

[jacobsjottings]

Coconut Ice Cream

Four simple ingredients—including sweet cream of coconut—make up this coconut ice cream, an easy frozen treat that is incredibly creamy and eggless.

[poochwell01]

Keep your pup cool and happy this summer with the Best Homemade Dog Ice Cream Recipe! 🍦🐾 Discover how easy it is to make dog-friendly frozen treats that your furry friend will adore. Read more in our latest blog post!

[askwhatsforlunch]

Whisky Ice Cream

When cooking or flambé-ing with alcohol, I would normally not bring out the best bottle. Whilst not using bas de gamme products either --we don't have bas de gamme bottles in our liqueur cabinet anyways!-- I'd use blended whisky, for instance, rather than single malt, if it's literally going to go up in flames! But when you're making Whisky Ice Cream, you want the best flavour you can get, don't you? And since it's only going to require a few tablespoonfuls of it, you might happily open the 10 Years Peated Bowmore Single Malt Whisky from Islay Island like I did (the smokiness is sheer bliss!), or whichever is your favourite whisky! It makes the most luscious ice cream, a much-needed treat in this 34°C heat! Happy Saturday!

Ingredients (makes about):

3/4 cup double cream

3/4 cup semi-skimmed milk

1 plump vanilla bean

3 large egg yolks

3 heaped tablespoons caster sugar

3 tablespoons 10 Years Peated Bowmore Single Malt Whisky

In a medium saucepan, combine double cream and milk.  Scrape the seeds off the vanilla bean and stir into the milk mixture, adding the empty pod as well. Bring to a simmer over a low flame.

Meanwhile, energetically whisk egg yolks with sugar until pale yellow and the mixture falls from the whisk like a ribbon. Gently pour a bit of the hot milk and cream mixture over the eggs yolks, whisking constantly. While still whisking, add the rest of the milk, until well-blended. Pour mixture back into the saucepan, and return over medium heat. Stir constantly with a wooden spoon until custard thickens, about 5 to 7 minutes.

Remove from heat, and stir in Whisky.

Pour custard into a bowl. Cover with cling film directly on the custard to prevent a skin from forming. Chill in the refrigerator, at least a couple of hours.

Pour mixture in the bowl of an ice cream maker and follow manufacturer’s instructions (it should take about 30 to 45 minutes). 

Spoon Whisky Ice Cream in an airtight container. Store in the freezer at least a couple of hours before eating. 

[ketovatrudiet]

Frozen Dessert - Cheesecake Ice Cream Recipe Uncooked cheesecake ice cream with a tangy flavor. To make this recipe, you'll need a chilled ice cream maker.

[bedandblogfast]

Desserts - Dairy-Free Coconut Ice Cream

This coconut ice cream is dairy-free and only requires 4 simple ingredients for a creamy and rich frozen dessert.

[romainshtz]

Frozen Dessert - Cookie Dough for Ice Cream Eggless

A wonderful addition to any ice cream. Turn any vanilla ice cream into cookie dough. Much better than the store-bought cookie dough ice cream. NOTE: This does not include the ice cream recipe--just the dough.

[bigfatveganzine]

Vanilla Milkshakes without Ice Cream This milkshake without ice cream is simply made with milk, sugar, vanilla, and ice. It's super quick, easy, and tastes just like the real deal!