You can eat it right away, as a soft serve, or place into Tupperware container and freeze for a few hours. Add chocolate pieces and blend an extra 20 seconds. In the case of my Cuisinart, about 20 minutes. * place mixture into ice cream maker bowl, turn on machine and let the magic begin! * Transfer to a Tupperware container, add cream and extract, refrigerate about 3 hours. * Immediately place bowl into ice bath, stir occasionally until mixture is at room temperature. * Stir and cook over simmering water for about 10 minutes or until the mixture thickens and coats the back of a spoon. * Add 1/2 of the half and half to the egg yolk, sugar mixture, mix. * In a separate bowl, whisk the egg yolks, then add the sugar and mix. * In the top of a double boiler, or a bowl placed over a pan of simmering water, heat the half and half until just steaming ![]() *3 ounces of Andes Candies or bittersweet chocolate chopped (2/3 cup)ġ day ahead, place ice cream maker bowl into freezer I decided for my first batch of ice cream this summer to make mint, and I “kicked it up a notch” by using Andes Creme de Menthe Thins but you can certainly use whatever you like. I used a Cuisinart Ice Cream Maker that I have had for years, I purchased it at Bed Bath&Beyond but you can find them at Costco( for $32.00), and Amazon too. I know it is easier to go to the store, but you are missing out on the fun and frankly it is too easy not to make it yourself. It’s funny because I am not really an ice cream fan, except in summer, and then only a few flavors, vanilla, chocolate, strawberry, and mint chip and it has to be homemade, because I love to eat it when it is almost a soft serve right out of the container. ![]() I scream, you scream, we all scream for ice cream!
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