Ingredients for Eggnog Ice Cream

You can either buy store bought eggnog or make your own. Here I will show you how to make your own. If your using store bought you can skip all this and simple add it to your ice cream maker.

Eggs Yokes

Egg Yokes add flavor as well as some of the creamy thickness. As you heat up your milk and eggs the yokes will cook slowly while mixing in with the milk, cream and sugar. In the end they will be cooked and if done correctly not clumpy.

Milk and Cream

The more cream you use the thicker and richer your eggnog will be. The more cream and fat in your ice cream the smoother and easier to scoop as the fat doesn’t freeze all the way. This gives your ice cream a creamier texture avoiding icy hard ice cream. You substitute with all milk or half and half and it will still turn out but texture will be best when you add the cream.

Sugar

Sugar is going to sweeten up our ice cream. If you want to substitute for a more healthier choice you could try monk fruit sweetener at a 1:1 ratio. Or honey or maple syrup at a 1:3/4 ratio.

Spices

Nutmeg is the star of the show with eggnog. Its warm, sweet, nutty flavor taste like Christmas. You can use ground nutmeg or whole cloves. I prefer using the whole cloves. Just grate them with a fine grater and enjoy freshly grated nutmeg.

The other spice we will be adding is cinnamon. Cinnamon and nutmeg complement each other very well as the are both warm and very reminiscence of the holiday season.

Vanilla Extract/Powder

Vanilla is another wonderfully warm flavor that bring out all the other flavors. I like to use vanilla powder for most of my baking and cooking. The flavor is just as wonderful and measures out the same as vanilla extract. If you’ve never given it a try let this holiday season be you chance!

Salt

Enhance the flavor with good salt like Redmond Real Salt. If you are looking for a unrefined natural salt with multiple minerals and electrolytes harvested in the United States of America, then look no further. Redmond Real Salt is full of flavor and nutrients and harvested out of the ancient seabed deep beneath Central Utah.

How To Make Eggnog

Separate eggs

Get two bowls, one for the yokes and one for the egg whites. Separating eggs is simple, crack the egg over the bowl set aside for the whites. Pour or catch the egg yoke in one half of the broken egg shell. Let the egg white fall into the bowl. Pour the egg yoke into the other half of the broken egg shell to get rid of the rest of the egg whites. Place you egg yoke in the other bowl.

Double Yoke with my first egg! Always very special!

Whisk Eggs and Sugar

To brake up the egg yoke and to keep it from clumping up while it cook, whisk it with the sugar until it turns a light or pale yellow. This will make for a very nice smooth eggnog.

Add The Rest Of The Ingredients

In a pot add the milk, cream, cinnamon, nutmeg, salt, vanilla powder and the egg and sugar mixture and whisk together.

Heat on The Stove

Turn on medium – medium high heat and stir. Don’t whisk anymore just stir it all together and keep an eye on it. You don’t want the eggnog to boil but you do want it to steam and maybe bubble a little but don’t let the milk burn. Stir for about 10-15 minutes until it starts to thicken as the egg cooks.

Let cool and Refrigerate

Turn off the heat and let the eggnog cool down. Once room temperature poor in a mason jar or bowl and refrigerate for at least 1 hour.

How To Make Eggnog Ice Cream

Pour Into An Ice Cream Maker and Churn For 20 Minutes

If you are using a KitchenAid Ice Cream bowl and attachment, turn the mixer on stir. Do not go any faster. You want to churn your ice cream slowly. If you are using an old fashioned ice cream maker or an electric ice cream maker follow the directions that came with your machine. Sadly I am not versed with every brand.

Freeze For 20 Minutes

The longer you churn the warmer your bowl is going to get. So I put it back in the freezer for 20 – 30 minutes to help keep everything cold. Leave the blade/mixer in the bowl.

Churn Again For Another 20 Minutes

When I bring it back out of the freezer I first break it up a little with a spoon. I don’t want it to be so hard that the mixer doesn’t work. It will seem at this point that it’s getting softer at first and not as frozen but then the ice cream will seem to increase and in my case, overflow a little bit. This is good.

Freeze For Another 20 Minutes Before Serving

By this time it might be close to a soft serve texture and you can serve it if you like. I will give my kids a spoonful and then place back in the freezer for another 20 minutes (or longer) to solidify a bit more. After that scoop away!

Eggnog Ice Cream

Yield: 1 quart

Prep Time: 5 minutes

Cook Time: 10 minutes

Additional Time: 3 hours

Total Time: 3 hours 15 minutes

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Ingredients

• 6 egg yokes
• 3 cups milk
• 1 cup cream
• 1/2 cup sugar
• 1/2 teaspoon vanilla
• 1 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

Instructions

1. Separate the egg white from the eggs. (read above to learn how to separate eggs.)
2. Whisk Eggs and Sugar together to brake up the egg yoke and to keep it from clumping up while it cook, whisk it with the sugar until it turns a light or pale yellow.
3. In a pot add the milk, cream, cinnamon, nutmeg, salt, vanilla powder and the egg and sugar mixture and whisk together.
4. Heat on the stove on medium - medium high heat and stir. Don't whisk anymore just stir it all together and keep an eye on it. You don't want the eggnog to boil but you do want it to steam and maybe bubble a little but don't let the milk burn. Stir for about 10-15 minutes until it starts to thicken as the egg cooks.
5. Let cool down and refrigerate for at least 1 hour.
6. Poor into ice cream maker
7. Churn for 20 minutes
8. Place the bowl and all into the freezer for 30 minutes
9. Add chocolate chips and churn for another 20 minutes
10. Freeze again for at least 20 minutes before serving.

The post How To Make Homemade Eggnog Ice Cream appeared first on Embracing The Home.

Ingredients for Snickerdoodle Peach Cobber

Peaches

Fresh peaches, apricots, nectarine you could probably substitute with an summer stone fruit. My mother in law has a peach tree and gave us a big bag full of ripe and ready to use peaches. We needed to use them quickly so I washed them, cut out any bruises and blemishes and prepped for cobbler.

This recipe would also work with canned peaches or frozen peaches. If canned I suggest draining most (80%) of the juices before adding them to the cobbler. Frozen peaches need to be thawed for this recipe to work. If you don’t thaw them you will need to cook them for longer risking the burning of the snickerdoodle topping.

Sugar

I use organic can sugar for this recipe and it turned out great! You can sweeten this with other sweeteners such as honey or maple syrup, monk fruit sweetener, etc… Honey or maple syrup will work will to sweeten the peach filling but the snickerdoodle crumble topping should be a granulated sugar of some work. So if you are looking for a healthier alternative I suggest monk fruit sweetener. It works just like normal sugar and the substitution ratio is 1:1.

Cornstarch

Cornstarch will help thicken the juices from the peaches as it cooks. Sugar in the peaches also helps thicken the juices by caramelizing but because this recipe doesn’t call for a lot of sugar in the filling cornstarch helps out a bit. If you are using honey or maple syrup in the filling maybe add a little extra cornstarch as the honey and syrups have more liquid in them and don’t caramelize the same as sugar.

Nutmeg

I love nutmeg. Fresh nutmeg is amazing. If you have never used fresh whole nutmeg buy it today! It has a long lasting shelf life and is easy to grate into recipes. A little hard to measure but so worth it. The flavor is bright and nutty, sweet and spicy but warm. I love all things with nutmeg in them.

Flour

All purpose flour is idea for this recipe. Most of the time when I bake I use 1/2 whole wheat and 1/2 all purpose but for dessert I typically only use all purpose. It’s a much lighter flour with less flavor letting the sugar, butter and cinnamon flavors shine through without the bread flavor.

Cinnamon

Cinnamon is what makes our topping taste like snickerdoodles! Along with the sugar and butter… the cinnamon sure adds a lot and this recipe wouldn’t be called snickerdoodle peach cobbler with out the cinnamon.

Salt

A little salt for brightening all the other flavors we have going on. Not too much just enough.

Butter

Although I don’t use a lot of butter for this recipe it plays a big part. The butter get hand mixed, while cold, beading up the flour and sugar till they just start to hold together. Don’t overwork it. We don’t want the butter to melt fully before baking.

Egg

1 egg to add a little more moisture, help hold everything together and keep the crumble from becoming dense.

How to Make Peach Cobbler

Make Peach Filling

Step One: Wash, and dice peaches

If using fresh peaches wash them and cut off any bruises or blemishes that you don’t want to eat. I cut mine in half, then quartered them then cut them in chunks. You can cut them as big or small as you like. I prefer a small bite size chunk. I cut them straight into my 9 inch pie pan or 9×9 square baking dish till it’s full to the top. This was 19 peaches.

Step Two: Add Sugar, Cornstarch, Nutmeg and Salt

In a small bowl combine sugar, salt and cornstarch. The cornstarch likes to clump up so mixing it with another dry ingredient help distribute evenly. If you are using ground nutmeg you can add it too. If you are using fresh whole nutmeg you can grate it either into a bowl or straight into the peaches.

Sprinkle the cornstarch and sugar mixture on to the peaches and mix in. Grate in the nutmeg and mix in.

Make Crumble Topping

Step 1: Mix Dry Ingredients

In a separate bowl mix together flour, sugar, cornstarch, baking powder, cinnamon, and salt. Mix so everything is combined with a whist, spoon or fork.

Step 2: Add Butter and Egg

First add the cold cubed butter. Mix in with a fork or your clean hands. Press the butter into the flour mixture with out melting the butter still its seem to be distributed evenly and starts to hold together when you squeeze it in your hands. At this point add the egg and mix it in either with you hands or a fork. The texture should be a little crumbly but hold together well.

Assemble and Bake

Take your snickerdoodle topping and crumble it on top of the peaches. Place a baking sheet under the pie pan or 9×9 dish to catch any drippings.

Bake in the oven at 350 degrees for 15 minutes uncovered and then cover with foil so the topping doesn’t burn. Cook for another 25 minutes. The peach juices should start to get all bubbly and possible bubble over the pan. If the juices are not bubbly the cobbler is not done leave for another 5-10 minutes. If everything looks good take it out of the oven and let cool completely.

Serve your family and friends this delicious Snickerdoodle Peach Cobbler with vanilla ice cream or whipped cream, and maybe even some caramel sauce… and ENJOY!

Snickerdoodle Peach Cobbler

Yield: 9 inch Pie Pan

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

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Ingredients

Peach Filling

Toggle ingredient group

• 18-20 Fresh Peaches OR 3-4 cans of peaches OR 6 cups frozen peaches
• 2 Tablespoons Cornstarch
• 1/3 Cup Sugar
• 1/2 of a Whole Nutmeg Pit. Grated.
• A pinch of salt

Snickerdoodle Crumble Topping

Toggle ingredient group

• 3/4 Cup Flour
• 1/2 Cup Sugar
• 1 Teaspoon Cornstarch
• 1 Teaspoon Baking Powder
• 1 Tablespoon Cinnamon
• 2 Table Spoons Cold Butter. Cubed
• 1 Egg

Instructions

Preheat oven to 350 degrees

Peach Filling

1. Wash and cut up 18-20 peaches.
2. In a small bowl mix together 1/3 cup sugar and 2 Tablespoons cornstarch
3. Combine the sugar, cornstarch, nutmeg and salt with the peaches in a pie pan or 9x9 baking dish.

Snickerdoodle Crumble Topping

1. In a medium sized bowl mix together the dry ingredients. 3/4 cup flour, 1/2 cup sugar, 1 teaspoon cornstarch, 1 Tablespoon cinnamon, 1 teaspoon baking powder.
2. With a fork or your clean hands mix in 2 Tablespoon cold cubed butter into the dry ingredients.
3. Once the butter is evenly incorporated and the dough is able to hold together add 1 egg and mix in.

Assemble and Bake

1. Sprinkle the Snickerdoodle topping on the top of the prepared peaches.
2. Bake at 350 for 15 minutes uncovered.
3. Bake for an additional 25 minutes with a foil covering so that the topping doesn't burn.
4. Take out of over and let cool completely before serving with ice cream or whipped cream or caramel syrup, or even just simply by its self!

Shop This Post

Most of these ingredients should be very easy to find in your local grocery store or you already have in your pantry. Although fresh nutmeg and monk fruit sweetener (optional) may be hard to find… here are some links to make it easier.

Monk Fruit In The Raw Sweetener Baker’s Bag, 16 oz., Keto Certified Monk Fruit Sweetener, Zero Calories, Zero Net Carbs, Non-GMO Project Verified

Whole Nutmeg – The Spice Way – 4oz

The post Simple Snickerdoodle Peach Cobbler (Fresh Peaches) appeared first on Embracing The Home.

If you prefer chocolate you should check out my other recipes here
“Easy Homemade Chocolate Ice Cream“.

Ingredients for Mint Chip Ice Cream

Milk

Whole milk is best for the creamiest results but 2% or even fat free still works. The quality of the texture of your ice cream is depended on the milk you choose. There is a difference and whole milk taste better but for my own healthy needs I often choose fat free and it still works.

Cream

Yes, milk and cream. Not whipping cream, just normal heavy cream. If you don’t have cream, half and half will also work. The fat in the cream helps keep the ice cream from freezing completely, keep your dessert from getting icy and allowing for smooth scooping. So using heavy cream is best but half and half will also work. I have also make this recipe without cream or half and half, just fat free milk and it does turn out, but it’s not rich and creamy, just milky. The texture is not perfect but my kids still loved it. If you try to make this dessert too healthy by using fat free milk, reducing the sugar and leaving out the eggs you will get icy hard ice cream. Not ideal.

Sugar

Sugar doesn’t just make the ice cream sweet, it also, along with the cream, helps keep the texture creamy. Sugar will change the freezing point of the milk. Keeping the ice cream from solidifying completely making it easy to scoop and delicious to eat.

Egg Yokes

Eggs add so much flavor and texture to the this recipe. Some people don’t like it but I think it makes it so much better. I’ve made ice cream enough times without eggs to know that leaving them out is not worth it to me. Cooking the eggs in the milk makes this recipe take a long time. Once its heated up you have to let it cool and get cold in the refrigerator before adding it to the ice cream maker. You don’t want to add hot cream to your frozen ice cream maker, it wont be cold enough to freeze the cream.

Mint Simple Syrup

You can either buy a syrup or make it. It’s really easy to make, simply boil water and sugar together for about 5 minutes then take off of the heat and add peppermint leaves for 10-15 minutes. I used fresh peppermint from my garden but you can buy it in sprigs from the store. I let the leaves sit in the syrup all while I made the cream and eggs mixture. The flavor was bold and minty, it was perfect.

Chocolate Chips

Dark, chocolate, milk chocolate, semi-sweet chocolate, mint chocolate…. its up to you what type of chocolate chips you want. Mini chocolate chips would also work really well for this recipe I used semi sweet and chopped them up to make them smaller but they where not small enough. My husband ask if next time to make the even smaller. So I may try the food processes next time.

Salt

Just a little, but just enough to bring out the flavor in your ingredients.

How To Make Mint Chip Ice Cream

Freeze Your Ice Cream Maker

Make sure your ice cream maker bowl has been in the freezer for 4 hours.

Make a Mint Simple Syrup

Add the water and sugar to a small pot on medium to high heat. Bring to a boil. Take off the heat and add 1-2 sprigs of mint leaves. Let sit while you make the cream.

Heat on Medium to Medium High Heat 

Heat the ingredients on the stove to a light simmer and let simmer for about 10 minutes. The goal is to get the sugar to melt and the eggs to be cooked. Stir continuously and don’t let it come to a full boil. If you want a thick custard like consistency you may need to add 2 more egg yokes and cook a little longer. I find when making ice cream it doesn’t matter too much if you get the mixture to become a full custard before placing it in the ice cream maker or not. Our goal is ice cream, not custard.

Add Mint Simple Syrup

Take the cream off the heat and add the simple syrup. Once cooled a bit give it a taste to see if its minty enough. If not you can keep the mint leave in the cream until its cooled all the way.

Let Cool Completely

You really don’t want to put a hot mixture in your ice cream machine. It won’t freeze. So pour into another bowl, cool on the counter till it stops steaming then place in the refrigerator for an hour. Once completely cool you can start the churning process.

Pour Into An Ice Cream Maker and Churn For 20 Minutes

If you are using a KitchenAid Ice Cream bowl and attachment, turn the mixer on stir. Do not go any faster. You want to churn your ice cream slowly. If you are using an old fashioned ice cream maker or an electric ice cream maker follow the directions that came with your machine. Sadly I am not versed with every brand.

Freeze For 20 Minutes

The longer you churn the warmer your bowl is going to get. So I put it back in the freezer for 20 – 30 minutes to help keep everything cold. Leave the blade/mixer in the bowl.

Churn Again For Another 20 Minutes

When I bring it back out of the freezer I first break it up a little with a spoon. I don’t want it to be so hard that the mixer doesn’t work. It will seem at this point that it’s getting softer at first and not as frozen but then the ice cream will seem to increase and in my case, overflow a little bit. This is good.

Freeze For Another 20 Minutes Before Serving

By this time it might be close to a soft serve texture and you can serve it if you like. I will give my kids a spoonful and then place back in the freezer for another 20 minutes (or longer) to solidify a bit more. After that scoop away!

Mint Chip Ice Cream

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Ingredients

• 3 cups whole milk
• 1 cup cream
• 1/2 cup sugar
• 3 egg yokes
• 1/2 teaspoon salt
• 1 cup chopped or mini chocolate chips

Mint Simple Syrup

Toggle ingredient group

• 1/2 cup water
• 1/2 cup sugar
• 1-2 sprigs of peppermint

Instructions

Freeze Ice Cream bowl for 4 hours or overnight.

Make mint simple syrup.

In a small pot add 1/2 cup water, 1/2 cup sugar and bring to a boil.

Take off heat and add 1-2 sprigs of peppermint leaves.

Make Cream

1. Mix together 3 cups milk, 1 cup cream, 3 egg yokes, 1/2 cup sugar, and 1/2 teaspoon salt in a pot
2. Bring to a simmer without boiling for 10 minutes while continuously stirring
3. Let cool completely on counter and refrigerate for 1 hour.
4. Poor into ice cream maker
5. Churn for 20 minutes
6. Place the bowl and all into the freezer for 30 minutes
7. Add chocolate chips and churn for another 20 minutes
8. Freeze again for at least 20 minutes before serving.

The post Mint Chip Ice Cream Recipe appeared first on Embracing The Home.

Ingredients

• Milk.
  Whole milk is best for the creamiest results but 2% or even fat free still works. The quality of the texture of your ice cream is depended on the milk you choose. There is a difference and whole milk taste better but for my own healthy needs I often choose fat free and it still works.
• Cream.
  Yes, milk and cream. Not whipping cream, just normal heavy cream. If you don’t have cream half and half will also work. The fat in the cream helps keep the ice cream from freezing completely, keep your dessert from getting icy and allowing for smooth scooping. So using heavy cream is best but half and half will also work. I have also make this recipe without cream or half and half, just fat free milk and it does turn out, but it’s not rich and creamy, just milky. The texture is not perfect but my kids still loved it. If you try to make your ice cream too healthy by using fat free milk, reducing the sugar and leaving out the eggs you will get icy hard ice cream. Not ideal.

• Chocolate Chips
  Dark, chocolate, milk chocolate, semi-sweet chocolate, mint chocolate…. its up to you what type of chocolate chips you want. The chocolate chip helps bring out a rich chocolatey flavor. The chocolate flavor depends a lot on the quality of your cocoa powder but the chocolate chips will help give a solid base for success in case the quality of the cocoa powder is not as excellent as you would want.
• Cocoa Powder
  Good Cocoa Powder is important. The quality of the flavor of your chocolate ice cream depends on the quality of your cocoa powder. A cheaper poorer quality of cocoa results in more of a bitter mild chocolate taste. Good quality cocoa powder will result in a richer, deeper flavor.

• Sugar
  Sugar doesn’t just make the ice cream sweet, it also, along with the cream, helps keep the texture creamy. Sugar will change the freezing point of the milk. Keeping the ice cream from solidifying completely making it easy to scoop and delicious to eat!
• Salt.
  Just a little, but just enough to bring out the flavor in your ingredients.

• Egg Yokes. In the quick uncooked ice cream method these eggs will be raw. If you don’t like the idea of that stick with the custard method or don’t add them. The flavor and texture of with the eggs is just so much better. I’ve made ice cream enough times without eggs to know that leaving them out is not worth it. So I very much encourage not skipping this ingredient.

How to Make a Quick (No Cook) Ice Cream

Now, I say quick but It still takes at least 1 hour because your frozen dessert needs to freeze.
This method is simple.

• Mix ingredients together in a blender.
  First mix the dry ingredients together in the blender. Your goal is to make the chocolate chips as small as you can. Unless you want more chocolate chunks in your ice cream then you can leave them big. I prefer them blended into a powder. You can also hand mix these ingredients but your chocolate chips will be whole. Once your dry ingredients are the desired consistency add your wet and ingredients until fully mixed together.

• Pour into an ice cream maker and churn for 20 minutes.
  If you are using a KitchenAid Ice Cream bowl and attachment, turn the mixer on stir. Do not go any faster. You want to churn your ice cream slowly. If you are using an old fashioned ice cream maker or an electric ice cream maker follow the directions that came with your machine. Sadly I am not versed with every brand.

• Freeze for 20 minutes.
  The longer you churn the warmer your bowl is going to get. So I put it back in the freezer for 20 – 30 minutes to help keep everything cold. Leave the blade/mixer in the bowl.
• Churn again for another 10 minutes.
  When I bring it back out of the freezer I first break it up a little with a spoon. I don’t want it to be so hard that the mixer doesn’t work. It will seem at this point that it’s getting softer at first and not as frozen but then the ice cream will seem to increase and in my case, overflow a little bit. This is good.
• Freeze for another 20 minutes before serving.
  By this time it might be close to a soft serve texture and you can serve it if you like. I will give my kids a spoonful and then place back in the freezer for another 20 minutes (or longer) to solidify a bit more. After that scoop away!

How to Make a Frozen Custard

This method requires you to cook your ice cream ingredients before churning it. A true custard would be a few more eggs then my recipe, making things a big thicker but for ice cream I find 3 is enough. If you want it thicker, more custardy, add 2 more egg yokes and cook until it starts to become thick. This method takes closer to 2-3 hours to complete due to the cooking and cooling process.

• Mix ingredients all ingredients
  Mix together in a blender or mix by hand in a pot. Either way as you will be cooking and melting everything together on the stove.
• Heat on medium to medium high heat.   
  Heat the ingredients on the stove to a light simmer and let simmer for about 10 minutes. The goal is to get the sugar to melt and the eggs to be cooked. Stir continuously and don’t let it come to a full boil. If you want a thick custard like consistency you may need to add 2 more egg yokes and cook a little longer. I find when making ice cream it doesn’t matter too much if you get the mixture to become a full custard before placing it in the ice cream maker or not. Our goal is ice cream, not custard.
• Let cool completely.
  You really don’t want to put a hot mixture in your ice cream machine. It won’t freeze. So pour into another bowl, cool on the counter till it stops steaming then place in the refrigerator for an hour. Once completely cool you can start the churning process.
• Pour into an ice cream maker and churn for 20 minutes.
  If you are using a KitchenAid Ice Cream bowl and attachment, turn the mixer on stir. Do not go any faster. You want to churn your ice cream slowly. If you are using an old fashioned ice cream maker or an electric ice cream maker follow the directions that came with your machine. Sadly I am not versed with every brand.
• Freeze for 20 minutes.
  The longer you churn the warmer your bowl is going to get. So I put it back in the freezer for 20 – 30 minutes to help keep everything cold. Leave the blade/mixer in the bowl.
• Churn again for another 10 minutes.
  When I bring it back out of the freezer I first break it up a little with a spoon. I don’t want it to be so hard that the mixer doesn’t work. It will seem at this point that it’s getting softer at first and not as frozen but then the ice cream will seem to increase and in my case, overflow a little bit. This is good.
• Freeze for another 20 minutes before serving.
  By this time it might be close to a soft serve texture and you can serve it if you like. I will give my kids a spoonful and then place back in the freezer for another 20 minutes (or longer) to solidify a bit more. After that scoop away!

How to Hand Churn Ice Cream.

If you don’t have an ice cream maker do not fret! The ice cream maker makes things real easy and quick(er) but hand churning is very possible. Here’s how you do it.

• Mix all ingredients, cook or no cook (choose a method from above)
• Place in freezer for 30 minutes.
• Stir slowly for 1 minute.
• Freeze for 20 minutes.
• Stir slowly for 1 minute.
• Freeze for 10 minutes.
• Stir slowly for 1 minute.
• Freeze for 10 minutes.
• Stir slowly for 1 minute
• Repeat the 10 minutes in the freezer and stirring pattern a few more times until it gets to a soft serve/ice like consistency.

If it doesn’t seem to be getting to the consistency you think it should be that’s okay, just give it more time in the freezer and don’t feel like you need to keep stirring all day. Give it an hour then just let it freeze.

The timing is not the important part of the method its the consistency of slowly stirring the ice cream. The reason why I have you wait 30 minutes at first, then 20 and then go down to 10 instead of just saying stir every 10 minutes for an hour is because I believe the churning/stirring doesn’t seem to really do anything until the cream starts to freeze. It needs to be cold and 10 minutes in the freezer doesn’t get it there fast enough. All that to say, If you want to simplify it even more for yourself you can just stir it every 10 minutes and eventually you will get there.

Chocolate Ice Cream

Prep Time: 20 minutes

Cook Time: 10 minutes

Additional Time: 2 hours

Total Time: 2 hours 30 minutes

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Ingredients

• 3 cups whole milk
• 1 cup cream
• 1 cup sugar
• 1 cup chocolate chips
• 1/2 cup cocoa powder
• 3 egg yokes
• 1/2 teaspoon salt

Instructions

Quick 1 hour (no cook)

Mix all ingredients together in blender

Poor into ice cream maker

Churn for 20 minutes

Place the bowl and all into the freezer for 30 minutes

Churn for another 10 minutes

Freeze again for at least 20 minutes before serving.

Custard 2+ hours (cooked)

Mix all ingredients together in a pot

Bring to a simmer for 10 minutes while continuously stirring

Let cool completely on counter and refrigerate for 1 hour.

Poor into ice cream maker

Churn for 20 minutes

Place the bowl and all into the freezer for 30 minutes

Churn for another 10 minutes

Freeze again for at least 20 minutes before serving.

The post Easy Homemade Chocolate Ice Cream appeared first on Embracing The Home.