I got an ice cream maker for Christmas!
So, needless to say, Husband and I have been enjoying lots of tasty ice cream at the Bungalow.
I was a little worried that I would have to stock up on rock salt, since so many of the old-school mixers require it, but apparently ice cream makers have updated since I was a kid. The box is still a bit misleading, though, so be forward: It claims “Ready in 20 minutes!”, but what it really means is “Freeze bowl for 24 hours, refrigerate mixture for 2 hours, and then churn for 20 minutes!”, so you’ve got to plan ahead if you’re having an ice cream craving. And you’ll also happen to have lots of cream on hand.
Homemade ice cream has such a unique, fresh flavor that stands apart from anything in the freezer section or local shoppe. To add any toppings would almost diminish the taste, so try to stay simple. It also melts very quickly, so eat fast!
I started out making plain Jane vanilla, but then I felt adventurous, so my sister and I tackled the Fresh Mint with Chocolate Cookies recipe.
We should have stuck with vanilla.
I’m pretty sure this recipe used every single appliance in my house. We were blending with the immersion blender, then mixing with the KitchenAid, then straining with a colander and then heating and then refrigerating and then heating again and then…
It was exhausting. And messy. (good thing it was Husband’s turn to do the dishes!)
But it was delicious. In that unique, one-of-a-kind sort of way. It was very custard-like with pretty strong mint additions. I called it “an acquired taste, but one that is quick to acquire” and once you’ve adjusted to the flavor, you don’t want to stop eating it, but then it’s all gone because it only makes a few small servings.
I’m going to keep experimenting. Anyone else have any favorite ice cream recipes they would recommend?