http://www.thenourishinggourmet.com/2010/09/mint-chocolate-chip-ice-cream-coconut-milk-decadence.html

All by myself on Christmas. It’s cold and windy outside. The dogs don’t even want to go out for a walk. What to do?

I finally brought my ice cream maker in from the garage (it’s been there since I bought it a few years ago). I put the part that gets cold in the freezer. So, I was all set to make ice cream tonight. I made peppermint chocolate chip coconut milk decadence, adding broken bits of candy cane. It’s delicious, but would be better with a better coconut milk. The brand of canned coconut milk that I used [Goya] was separated and a bit chalky. I think the regular drinking kind would be better. Next time. 4 months ago

There ain’t NOTHING better than homemade ice cream. SO FRESH. 5 months ago

I am really quite impressed with the ice cream. It’s super smooth and creamy. Definitely keeping this recipe around.

Hopefully, I’ll make the Butter Popcorn Ice Cream in the next couple of days.

Yay! Ice Cream!! 6 months ago

off of Craigslist.
And, last night we made our first batch of ice cream.

We tried it after being churned… So, yummy! We only had a little bit though as it needed to chill in the freezer to harden a bit. Can’t wait to try it tonight!

We made a Lemon ice cream. We didn’t add the lemon zest, but it’s still nice and lemony!
Up next, Buttered Popcorn!
(http://www.clockworklemon.com/2011/06/buttered-popcorn-ice-cream.html)
I also really want to make a Toasted Marshmallow ice cream.
(http://tastykitchen.com/recipes/desserts/toasted-marshmallow-ice-cream/)

We used this recipe:
http://www.thekitchn.com/diy-wedding-recipe-creamy-tang-63004

Creamy Tangy Lemon Ice Cream
makes 1 quart

2 cups whole milk
1 tablespoon cornstarch
1 1/2 ounces cream cheese at room temperature
1 1/4 cups heavy cream
1/3 cup white sugar
1/4 cup light brown sugar
1 1/2 tablespoons light corn syrup
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 lemon, zested and juiced

In a small bowl, whisk 2 tablespoons of the milk with the cornstarch. Mix thoroughly so the cornstarch doesn’t clump up. In another large bowl, whip the cream cheese until smooth.

In a large saucepan, combine the remaining milk with the heavy cream, sugars and corn syrup. Bring the milk mixture to a boil and simmer over moderate heat until the sugar dissolves – about 4 minutes. You may need to pull the mixture half off the burner so it doesn’t boil over.

Take the milk mixture off the heat and gradually whisk in the cornstarch mixture. Return to a boil and cook, stirring constantly, over moderately high heat until the mixture is slightly thickened, about 1 minute – no more.

Gradually whisk the hot milk mixture into the cream cheese until smooth. Whisk in the salt, vanilla, and lemon zest. Chill completely – overnight, ideally.

After mixture is completely chilled, whisk in the lemon juice. Strain the ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions. Pack the ice cream into a plastic container.

Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid. Freeze until firm, about 4 hours. 6 months ago

Today for my lunch, I ate kale, banana, almond butter ice cream that I made from the Blendtec.

• 1/3 bunch kale
• 1/4 cup raw almond butter
• 1 banana
• 1/2 cup heavy cream
• 1 1/2 cup ice
• cinnamon
• 2 scoops of whey protein (18 g protein)

I blended that on “ice cream” setting and out this turned . . . I poured into a bowl and put it in the freezer for a couple hrs. Very yummy. Rich, but not super sweet. Perfect for me.

The cinnamon has good heart & blood sugar benefits. The potassium in the banana helps with my blood pressure, though, I probably could’ve just had 1/2. The protein powder, well, I have protein at every meal. The almonds have good fats & fiber. The kale is loaded in a lot of great nutrients, including detoxing.

A lot of my smoothies have almost the same ingredients, except I don’t use heavy cream or ice. If I use ice, it’s less ice and I will use either water or an unsweetened coconut milk, more of it, for a smoothie.

I love to find ways to eat my favorite foods healthfully. 12 months ago

One of the things of the Blendtec is that it has a powerful motor, which means it can CRUSH the living heck out of it. So, this has made it MUCH easier to make ice cream.

We typically make ice cream with a type of greens – spinach, kale or swiss chard so far.

I use either half & half or heavy cream, which I prefer heavy cream. When I make coconut cream, I will try that, but I haven’t made that yet.

Will use ice.

Sometimes I will add either a banana or an avocado to give it creaminess.

I add extra protein with powdered whey protein (nothing added to the whey).

May add some other fruit – frozen or fresh. If I don’t add fruit, I may add xylitol (a sugar alcohol) to sweeten it. You could use raw honey or Grade B maple syrup, if sugar isn’t an issue for you. 12 months ago

no place to keep my ice cream maker. 17 months ago