Butter Pecan
Ingredients:
Vanilla ice cream starter
3 cups of organic half and half
3 cups of organic heavy cream
1 Tbsp unsalted butter
pinch of salt
1/2 cup of raw pecans
1/2 cup honey glazed pecans(optional from whole foods bulk section) chop
Preheat oven to 250 degrees F.
Whisk vanilla ice cream starter with the heavy cream and half and half until sugar is dissolved. Refrigerate. Melt 1 tbsp of butter. Toss with raw pecans and a pinch of salt. Spread raw pecans out on a rimmed baking sheet and bake at 250 degrees for 10 minutes, until pecans are lightly toasted. Set aside and cool. Chop pecans (optional). Pour ice cream mixture in ice cream maker bowl (follow manufactures instructions). Churn for 25 minutes them add toasted pecans and glazed pecans. Churn for 5 more minutes. Place in freezer container, cover and chill for 4 hours. Recommend freeze at 0 degrees F. Makes 2 quarts
Cookies & Creme
Ingredients:
Vanilla ice cream starter
3 cups of organic heavy cream
3 cups of organic half and half
1 cup of crumbled oreo cookies ( We used Newman O's Creme filled chocolate cookies or Glutino chocolate vanilla creme cookies).
Whisk vanilla ice cream starter with the heavy cream and half and half until sugar is dissolved. Pour ice cream mixture in ice cream maker bowl (follow manufactures instructions). Churn for 25 minutes them add cookies. Churn for 5 more minutes. Place in freezer container, cover and chill for 4 hours. Recommend freeze at 0 degrees F. Makes 2 quarts
FOR VEGAN OPTION SUBSTITUTE DAIRY FOR ORGANIC COCONUT CREAM.
Espresso Toffee
Ingredients:
Espresso ice cream starter
3 cups of organic heavy cream
3 cups of organic half and half
1 bar of toffee chopped into small chunks ( we used Chocolove Toffee & Almonds in Milk Chocolate)
Whisk espresso ice cream starter with the heavy cream and half and half until sugar is dissolved. Pour ice cream mixture in ice cream maker bowl (follow manufactures instructions). Churn for 25 minutes them add toffee. Churn for 5 more minutes. Place in freezer container, cover and chill for 4 hours. Recommend freeze at 0 degrees F. Makes 2 quarts
Rainbow Ice Cream
Ingredients:
Vanilla ice cream starter
3 cups of organic heavy cream
3 cups of organic half and half
Food color of choice (We use 365 brand)
Whisk vanilla ice cream starter with the heavy cream and half and half until sugar is dissolved. Pour ice cream mixture in ice cream maker bowl (follow manufactures instructions). Churn for 30 minutes. Pour in freezer container. Drop one drop of each color of food coloring in ice cream in different spots, use a butter knife and swirl through the colors. Cover, and chill for 4 hours. Recommend freeze at 0 degrees F. Makes 2 quarts
Smore Ice Cream
Ingredients:
Chocolate ice cream starter
3 cups of organic heavy cream
3 cups of organic half and half
12 marshmallows
6 graham crackers crumbled
1 large chocolate bar broken into pieces
One a lined baking sheet, spread the marshmallows into a single layer. Place under the broiler for 2 minutes, until the tops are nicely toasted. Remove from oven and set aside. Whisk vanilla ice cream starter with the heavy cream and half and half until sugar is dissolved. Pour ice cream mixture in ice cream maker bowl (follow manufactures instructions). Churn for 25 minutes then add crackers, candy bar and tear apart marshmallows and add pieces to ice cream. Churn for 5 more minutes. Place in freezer container, cover and chill for 4 hours. Recommend freeze at 0 degrees F. Makes 2 quarts
Vegan Coconut
Vanilla
Ingredients:
Vanilla ice cream starter
3 cups of full fat organic coconut milk in a can
3 cups of organic coconut cream in a can
Blend vanilla ice cream starter with the coconut milk and cream in a blender until smooth. Pour ice cream mixture in ice cream maker bowl (follow manufactures instructions). Churn for 30 minutes. Place in freezer container, cover and chill for 4 hours. Recommend freeze at 0 degrees F. Makes 2 quarts
Vegan Chocolate Ice Cream
Ingredients:
Chocolate ice cream starter
3 cups of organic full fat coconut milk (in can)
3 cups of organic unsweetened nut milk (we used almond milk)
Topping Vegan chocolate bar chopped (optional)
Blend chocolate ice cream starter with the coconut milk and nut milk in a blender until smooth. Pour ice cream mixture in ice cream maker bowl (follow manufactures instructions). Churn for 30 minutes. Place in freezer container, cover and chill for 4 hours. Recommend freeze at 0 degrees F. Makes 2 quarts