Homemade Orange Marmalade Ice Cream

What a great treat this was.

Really enjoyed the chunks of orange rind from the marmalade. 

And look at those specks of vanilla awesomeness in there. Now that's flavor!

Perfect served with the chocolate brownies that my son whipped up. It makes me happy that he likes to cook, and from what I can tell, has a natural knack for it.

I thought I had the brownie recipe already posted, but I guess not. Won't be long before I do though, he already wants to make them again, and I kinda feel like, the sooner the better. 

Simple and delicious!

Linked with Weekend Potluck.

Pin It

Homemade Orange Marmalade Ice Cream

1 1/4 cups heavy cream

1 1/4 cups half & half

1/3 cup sugar

Pinch of salt

1 vanilla bean

1/3 cup orange marmalade

Place cream, half & half, sugar and salt into a medium size sauce pan. Split the vanilla bean and gently scrape out the inside; add it to the pan along with the whole bean sections. Stir to combine; heat over medium heat until mixture is hot and sugar is dissolved, stirring occasionally. Do not boil. Remove from heat and cool, then place into the refrigerator and chill until cold. Strain ice cream mixture and freeze in an ice cream machine according to manufactures instructions. Right before ice cream is done, add orange marmalade and continue running machine to combine. For a firmer consistency, place ice cream into a freezer safe container and freeze for 20-30 minutes.

Creme De Menthe Chip Ice Cream

Love homemade ice cream.

I know many people prefer the custard type base, which is delicious, but to me it's not THAT much better than this simple throw together version. 

This works for any flavor and I enjoy it about as much as the other, and without all the work.

You can use any combination of milk and cream that you want. I usually use a combination of regular milk and cream or half and half, but I needed to use up a carton of half and half before it expired. And then I was in the mood for it to be a bit rich, so I used cream instead of milk. What ever suits you will work, as long as you keep the amount of liquid the same.

Linked with Weekend Potluck and Foodie Friday.

Pin It

Crème De Menthe Chip Ice Cream

3 cups Half and Half

1 cup Heavy Cream

1 cup sugar

1/2 tsp salt

1 tsp vanilla

1/4 plus 1/8 tsp mint

1 cup crème de menthe chips

Add sugar and salt to milk and let sit 5-10 minutes, whisking occasionally, until sugar is dissolved. Stir in  cream and remaining ingredients, except chips.

Freeze according to manufacturers directions, adding chips 5 minutes before ice cream is frozen.

Homemade Strawberry Ice Cream

Pin It

This is what a treated myself to for Mother's Day.

I really enjoy this recipe. It's no cook and pretty standard. I think the lemon juice in this recipe
gives the berries a kick and cuts through the sweetness perfectly.

Addition: * I forgot to mention this. While I definitely like ice cream to
have some heavy cream in it, if you wanted to, you could take this and make it fat free.
I've made it with fat free half and half, instead of cream. It still tastes delish,
but it does change the texture,,,,a little more like ice milk. And if you wanted to
make it even creamier, you could change out the 2% milk with whole milk.
Not to blabber on but, you could use any combination of cream and milk you wanted,
 as long if the total liquid stayed the same.

I remember the long involved process making homemade ice cream use to be. 

Now, it's really a no brainer if you have the ice cream maker. 

When it comes out of the machine, the ice cream is like a soft serve. 

If you want it a little firmer, just put it in the freezer for a few.

My hubby and I ended up going out for an impromptu dinner at Chili's that night and brought home their molten lava chocolate cake, without the ice cream, and ate it with ours. OMG!

Homemade Strawberry Ice Cream

3 cups fresh ripe strawberries, stemmed and sliced
4 tbsp freshly squeezed lemon juice
1 1/2 cups sugar, divided
1 1/2 cups 2 % milk
2 3/4 cups heavy cream
1 1/2 tsp pure vanilla extract

In a small bowl, combine the berries with the lemon juice and 1/2 cup of the sugar. Stir gently and allow the berries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or puree half the berries.

In a medium bowl, use a hand mixer or whisk to combine the milk and remaining sugar, until sugar is dissolved. Stir in the heavy cream, reserved strawberry juice, mashed strawberries and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20-25 minutes. Five minutes before done, add the reserved sliced strawberries and continue. At the end of 25 minutes(give or take), the ice cream will have a soft and creamy texture, so if a firmer consistency is desired, transfer to an air tight container and freeze a couple hours.