Rocky Road Ice Cream

Although this ice cream calls for a custard (more work) it looked delicious and I wanted to make one with marshmallows. I actually served it alongside the Peanut Butter Swirl Ice Cream so instead of using peanuts in this I used the same amount of white chocolate chips. Enjoy!

Rocky Road Ice Cream

Peanut Butter Swirl Ice Cream

This ice cream looked easy enough - no praline to make and you just have to swirl the peanut butter in at the end of churning. I didn't use natural peanut butter (and I've actually read in The Perfect Scoop that it's not recommended), just regular smooth Skippy. It was delicious!

Peanut Butter Swirl Ice Cream

Coffee Ice Cream

A labor-intensive recipe (as ice creams go) that is well worth it, even for a non-coffee-ice-cream lover like me. Made this for my dad's birthday!

Coffee Ice Cream

Cake Batter Ice Cream

If you are one of those people who loves to lick the spoon after you have mixed up cake batter, then this ice cream is for you! One bite of this and you can taste the deliciousness that is the sweet, doughy cake batter - all without raw eggs!

I followed the recipe almost exactly, taking the tip to use fat-free half and half but keeping the whole milk. The milk is really what makes the difference - don't skimp on that and you can use low-fat or fat-free with the cream. Instead of putting the sprinkles in the batter, I topped the finished product with white chocolate chips and rainbow nonpareils - yum!

Here is the link right to where I found the recipe on Sweet Tea in Texas:

Cake Batter Ice Cream

Mint Chocolate Chip Ice Cream

Whenever we go out to get ice cream, Chuck always chooses mint chocolate chip, so I really wanted to try and make it at home. This recipe was very good - Chuck loved that it uses mini chocolate chips so there is chocolate in every bite, rather than just every so often.

Obviously I didn't use the green food coloring, and I tried to make it a little lower in fat by using skim milk and light cream, which didn't work so well. The taste was still very good but it's definitely not as creamy as it should be. When I make this again I will just follow the original recipe!

I don't recommend that you change anything from the original so I will just link you to Food alla Puttanesca, where I found it!

Mint Chocolate Chip Ice Cream

Blueberry-Sour Cream Ice Cream

My parents gave me the ice cream maker attachment for my Kitchen Aid mixer for my birthday and I was eager to get started using it! I had always been afraid to try making ice cream because I thought it was a long and involved process; but it definitely wasn't. It's as simple as mixing the ingredients, chilling them, then mixing in the ice cream maker and freezing.

This was a lovely summer ice cream - light and fruity. The sour cream makes it taste a little bit like yogurt, but we really enjoyed it!

Blueberry-Sour Cream Ice Cream

from Baking: From My Home to Yours

Makes about 1 pint

1 cup blueberries, fresh or frozen (if frozen, thaw and drain)

1/3 cup sugar, or more to taste

pinch of salt

grated zest and juice of 1/4 lemon, or more to taste

3/4 cup heavy cream

3/4 cup sour cream

Combine the blueberries, sugar, salt, lemon zest and juice in a medium saucepan over medium heat. Cook, stirring, until the mixture boils and berries pop and soften, about 3 minutes.

Place the berry mixture in a blender and puree until mostly combined, about 1 minute. Add the heavy cream and sour cream and pulse to blend. Taste and add more lemon juice or sugar if you'd like.

Pour the custard into a bowl, and refrigerate until chilled.

Pour custard into an ice cream maker and churn according to manufacturer's instructions. Pack ice cream into a container, cover, and freeze at least 2 hours, until firm enough to scoop.