Summer Cool Down Treats...

Theres another beautiful appliance in my kitchen. My Ice Cream Maker. After getting glutened by a bowl of ice cream a few months ago, I realized that I would just need to get an ice cream maker and make my own. I had owned one when we had lived in Phoenix, but sold it before moving because I had used it only twice. It was easy, and it was fun, but who has time with three kids to make homemade ice cream???

So...I posted my wish on freecycle.org . I was absolutely shocked when someone had one and offered it to me! I picked it up only to discover it was missing a crucial piece, the stirring paddle insert. Undaunted, I went online to Cuisinart's site and found the part, ordered it. Once my unit was complete, I had gotten a $50 Ice Cream and Sorbet maker for $13.00 (part and shipping). I can get into a good deal.

I have used it several times since getting that part.


First was:

Chocolate Almond

3 cups whole milk
1 package Chocolate pudding mix
1/2 cup slivered almonds*
1/2 cup white chocolate chips, chopped*

*added during last few minutes of freezing. I ran it thru the ice cream machine for about 25 minutes (adding the almonds and chips at 20 minutes), then I froze it for about 2 hours after pulling it out of the machine. The pudding made it very rich and sweet but not overpowering. A nice evening treat. It was okay for about 2 days more, but haver that it was very hard to scoop, so eat quickly :D.


A Mock Frosty (tasted even better than a Wendy's Frosty)

1 qt. Half & Half
1 Cup Chocolate Syrup (I used U-bet, kosher/parve)

Mixed it up and poured in the machine. I froze it for about a half hour and served right away. The leftovers don't freeze too well - becomes very crystally...so I would cut the recipe if your making smaller servings - I was serving 4 people and still had leftovers.


Last night's was a true gem, I added a bit much sugar so the next time I try it I'm going to pull back a little on the sweetness, but it was OH SO GOOD.

Hazelnut Ice Cream

1 cup heavy cream
1 pint light cream
1 cup hazelnut flavored coffee syrup (I used Aldi, but Tiranni is a good one too)

I mixed the creams and syrup (I also added sugar, but won't next time). I let it chill 2 hours before pouring in the ice cream freezer. After it froze for about 1/2 hour, I poured into a quart container and froze it for about 2 hours. It was a serious treat! I would say this would keep for about a week. I don't plan it lasting THAT long, however! :D

My next summer treat feat will be to make ice cream cones so that I can enjoy a hazelnut ice cream CONE.

If you'll note, none of mine are cooked. I know there are recipes for custards that need to be cooked and are super creamy. I have neither the time, nor patience. Some day, maybe. I might even try Gluten Free Mommy's Gelato.

Keep cool!