Since it’s Memorial weekend, there is bound to be ice cream somewhere in the plan. I know it is at my house.
I haven’t made any ice cream yet, as a matter of fact; I need to go purchase another freezer. Who knows where that pesky freezer lid is these days? So, my friend, I’m getting ready to throw some ice and salt down the side of a container to create a smooth, cool treat for my family this weekend.
I remember making a kind of chocolate ice cream in my younger days that was so simple it’s almost impossible to mess it up.
If you’re planning on serving ice cream this weekend, or any time this summer, you may want to put my chocolate ice cream recipe in your files.
I’ve also included a couple of other ice cream recipes just in case chocolate isn’t your favorite – although I find that hard to imagine.
Easy Chocolate Ice Cream
½ gallon chocolate milk
1 (14 oz.) can sweetened, condensed milk
1 (16 oz.) container whipped topping, thawed
Combine ingredients in a mixing bowl until whipped topping is incorporated. Pour into freezer container and freeze according to manufactures directions.
Not into chocolate but want something more than vanilla? Here are a couple of choices you can try:
Tropical Ice Cream
2 cups heavy cream
1 1/3 cups low-fat milk
1/3 cups pineapple and orange juice
¾ cup sugar
1/3 cup coconut flakes
1/3 cup walnut pieces
1 large banana, sliced
Whisk together cream, milk, juice and sugar until sugar is dissolved. Pour into ice cream freezer and freeze according to manufacturers directions. Five minutes before the ice cream is done, add the coconut, walnut pieces and bananas. Continuing churning until done.
One last recipe for those who like something really different – coffee ice cream. If you haven’t tried it, but like coffee – don’t judge too quickly. It may be a little bit of work but I promise it’s worth it.
Coffee Ice Cream
1 1/2 cups water
2 cups white sugar
1 1/2 cups heavy cream
1 1/2 cups milk
6 egg yolks
3 tablespoons instant coffee granules
2 tablespoons finely ground coffee (optional)
Bring the water and sugar to a boil in a saucepan over high heat until the sugar dissolves and the syrup turns clear. Pour into a double boiler along with the cream and milk. Whisk until the syrup has dissolved into the milk, then whisk in the egg yolks and instant coffee until completely incorporated. Set the double boiler insert over (but not touching) a pan of gently simmering water. Cook, stirring constantly until the custard has thickened and will stick to the back of a spoon, about 10 minutes. Pour through a mesh strainer into a bowl and stir in the coffee grounds. Refrigerate several hours until cold. Pour into an ice cream maker and freeze according to manufacturer’s directions.