Homemade Ice Cream and Frozen Treats 101

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Two years ago, my mom bought me an ice cream maker for Christmas. Now my freezer is filled with ice cream, frozen yogurt and sorbet. I’m addicted. My friends jokingly refer to me as the ice queen maker. Luckily, I love them.
I was overwhelmed with excitement when I opened the package that Christmas. As you can see, I’m addicted to ice cream. If I had it my way, I would eat ice cream for breakfast (banana ice cream on a waffle cone topped with bananas and almonds), lunch (peanut butter ice cream with chocolate chips – for protein), and dinner (chocolate ice cream with marshmallows and walnuts). However, my digestive system has a history of of fighting me on this. I always seem to become sick on the few attempts that I’ve made in my lifetime.
When you have your own ice cream maker at home, the flavor possibilities have no limits. You can add any mixture in. You’re at home. You’re free to do so. You won’t see anyone’s eyebrow’s raising when you think of an unlikely combination (some people may not be ready for your vision, nor will you find frustration when the ice cream shop does not have the topping you want. It’ll be your little version of heaven. Plus, it’s a little healthier for you since you aren’t likely to add any preservatives and can control how much you measure ingredient-wise.
The most basic to make is vanilla, and as I’ve stated previously, you can add in anything you want (chopped up Rollo’s, macadamia nuts, caramel syrup, minced garlic – ha! just kidding!). Vanilla ice cream has four main ingredients:
heavy cream
whole milk
vanilla extract
sugar
It’s at your discretion if you want to substitute for sugar free vanilla or Splenda, skim milk or low fat heavy cream. If you opt for skim milk, just be warned that the texture won’t be as creamy; similar to soy, rice and almond milk. In addition to the four main ingredients, you’re free to experiment with add-ins.

Be sure that your ice cream container (it looks like a little rice pot or bowl) is freezing. For optimal results, leave in the freezer overnight.

1. Stir the four main ingredients together.
2. Turn the ice cream maker on so that the machine is churning.
3. Slowly pour in the ice cream mixture.
4. Let run for 15 – 20 minutes before you start mixing in additional ingredients, or 5 – 7 minutes less than machine instructions.
5. Slowly sprinkle your add-ins into the ice cream machine and let run for the duration of the time per machine instructions.
6. Turn off machine and pour ice cream into a bowl or container.
7. Let sit in the freezer for 5 – 10 minutes.
8. Dig in and enjoy!