Butter Pecan Ice Cream

Homemade ice cream is just the BEST.  This buttery, rich ice cream is way better than store bought!  It's creamy and icy, just the way I like it.  Yes, there are a lot of steps and you need a candy thermometer, but it's oh so worth it.

The base is more like a custard because it contains eggs.  I always use half & half and whole milk in my ice cream.  You can substitute heavy cream for the whole milk in this recipe, but I prefer the lighter, icier consistency the whole milk gives it.  Plus, I'm a firm believer in just using what I have on hand - there is never a shortage of milk in my house and we pretty much always have half & half for various reasons.  

The instructions may seem a little daunting, but it's really quite simple - and for such a decadent dessert! 

Serves 8

Butter Pecan Ice Cream

1 tablespoon butter
1/2 cup chopped pecans
1 1/2 cups half & half
1 cup packed brown sugar
2 eggs, lightly beaten
1/2 cup whole milk
1 teaspoon vanilla extract

In a small skillet, toast pecans in butter for 5-6 minutes.  Cool completely.

In a heavy saucepan, using a candy thermometer, heat half & half to 175 degrees and stir in the brown sugar until dissolved.  Whisk a small amount of the hot cream mixture into the eggs to temper them.  Return all to the pan and whisk constantly.  Cook and stir over low heat until mixture reaches at least 160 degrees and coats the back of a metal spoon.

Remove from heat and cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.  Stir in the whole milk and vanilla.  Press plastic wrap on the surface of the custard and refrigerate for several hours or overnight.

Stir in the toasted pecans right before pouring into ice cream maker.  Freeze in ice cream maker according to manufacturer's directions (usually about 20 minutes).  Mixture will still be more like soft serve at this point.  Spoon into a freezer container and freeze for at least 2 hours before serving.

(Source:  Adapted from Taste of Home)

Mint Chocolate Chip Ice Cream

How amazing is homemade ice cream?  I typically make mine with half & half (because I always have it in my fridge) instead of heavy cream.  The consistency is a bit more icy than creamy, but that's exactly the way I love it!

This is by far the best tasting ice cream I've made at home so far!  You could also do regular chocolate chip ice cream by leaving out the peppermint extract and the food coloring.  This will be my go-to recipe for ice cream now, making it different by using other flavors or add-ins. 

Makes 2 quarts - serves 8

Mint Chocolate Chip Ice Cream

2 cups whole milk
2 cups half & half
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3-4 drops green food coloring (optional)
1 cup mini semi-sweet chocolate chips

In a medium bowl, combine everything except the chocolate chips.  Add the food coloring (if using) to get to the color you want.  Stir until the sugar is dissolved.

Set up ice cream maker and pour mixture into the freezer bowl.  Turn the machine on and let stir until thickened, about 20-25 minutes.  About 5 minutes before it's done, add the chocolate chips.  When the ice cream is finished, scoop out into a freezer container and freeze for at least 2 hours before eating.

Watermelon Sorbet

Yes, I'm still hanging onto summer a bit...everyone else is posting about fall and pinning pumpkin recipes, and I'm posting something that just screams summer!  Fact is, I was craving watermelon and after cutting up just half of the huge one I purchased, I realized I had enough for us to nibble on for quite a while.  

But, what to do with the rest of the watermelon?  I thought a sorbet sounded mighty refreshing (it's still pretty hot outside after all).  And refreshing it is!  Such a great, light dessert for after dinner.     

Serves 8

Watermelon Sorbet

3/4 cup sugar
1 cup water
1/4 cup lime juice
6 cups of diced watermelon

In food processor or blender, puree the watermelon chunks.  Place in fridge until ready to use.  In a small saucepan, add the sugar, water and lime juice and cook over medium until boiling and the sugar dissolves.  Remove from heat, let cool and chill.

Add the watermelon puree to the chilled syrup and pour into an ice cream maker.  Process according to manufacturer's directions.  Transfer the sorbet to airtight container and place in the freezer overnight (for best results).

Homemade Vanilla Ice Cream with Magic Shell

I snagged this idea about putting Magic Shell into the ice cream from my dad.  He made this while I was visiting a couple weekends ago and it was probably one of the best homemade ice creams I ever had!  He did the "putting the Magic Shell into the freezer container" trick, but I went one step farther by squeezing it directly into the ice cream maker before it was finished.  This ice cream is very soft and creamy, it didn't really harden all that much more after it sat in the freezer.  But, that's ok by me...I like that soft serve consistency.  I used just chocolate topping, but there are a number of different Magic Shell flavors - hot fudge, peanut butter - it's all up to you! 

12 servings

1 cup whole milk

3/4 cup sugar

2 cups heavy cream

1 tablepoon vanilla

1/2 cup Magic Shell ice cream topping

In a medium bowl, whisk whole milk and sugar until sugar dissolves.  Whisk in the heavy cream and vanilla.  Cover and refrigerate 1 to 2 hours or overnight.  

Set up ice cream maker and pour mixture into freezer bowl.  Turn the machine on and let stir until thickened, about 20-25 minutes.  5 minutes before it is done, start squeezing in Magic Shell topping about a tablespoon at a time (I did about 5 squeezes).  This will mix and give you the little bits throughout the ice cream.  

When the ice cream is finished, scoop into a freezer container.  In between scoops, squeeze a layer of Magic  Shell topping to get the bigger chunks throughout.  Store in freezer for at least 2 hours before eating.