Wednesday, March 21, 2012

Homemade Chocolate Chip Ice-Cream

It's 84 degrees in Northeast Ohio. Why not? I mean sure bathing suit season is right around the corner, but instead of worrying about, well... anything. Enjoy this day. This beautiful warm spring day. Have a (small) bowl of ice-cream.

Here is what I used:
3 Cups Cream
1 Cup Half-n-Half
2 Tablespoons Vanilla Extract
3/4 Cups White Sugar
About a handful of semi-sweet chocolate chips
A saucepan
Electric Ice Cream Maker
Glass Bowl and Plastic Wrap
Container with Lid
(Recipe inspired by Basic Vanilla Ice-Cream Recipe from the book Home Dairy by Ashleigh English)

Here is what I did:
In a saucepan warm the half-n-half and cream over medium heat until little bubbles appear around the edges of the pan.
Remove from heat.
Stir in sugar until completely dissolved.
Pour mixture into a glass bowl and let it cool a bit.
Then stir in your vanilla extract.
Cover with plastic wrap and refrigerate over night.
The next morning pour mixture into electric ice cream maker and when the ice-cream starts to pull together and look nice and fluffy pour in your chocolate chips.
Process the ice-cream according to your machines directions. Ours starts to putter and act like it is choking on something.
Spoon your ice-cream into a container with a lid and place in the freezer for 6 to 8 hours. This recipe makes about a quart.
Enjoy after a yummy chili dinner and then go back outside and putter around your yard.


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