Summertime Treats: Everything But the Kitchen Sink Ice Cream
There is nothing that adheres a memory to summer more than ice cream. There is nothing more satisfyingly than the creamy ice cold mixture on a hot day. What's even more satisfying is not having to leave the house to pick some up and knowing exactly what is going into the pint you're eating. Enter homemade ice cream. 5-6 ingredients that one usually has in their house (it's why I've titled it everything but the kitchen sink) and you can make it in large and small batches and just put it in the ice cream machine when you're ready to go. In this particular variation I'm using a cookie by MILK BAR titled compost cookies because they have everything from pretzels to chocolate in them (I told you it was going to be everything but the kitchen sink) .You can make the mixture the day before and churn it the next or you can do it all in one day depending on preference. This recipe can also be altered to taste. Include different extracts and add ins on whatever is your preference at the time. That's the beauty of it.
you will need a ice cream maker of your choosing for this recipe. I have a Cuisinart design that they no longer make, but still works for me!
2/3 cup of sugar
2 large eggs
2 tbsp. AP Flour
1/4 tsp salt
1 2/3 cups of milk
1 cup of heavy cream
2 tsp vanilla extract
1 cup of crumbled MILK Bar compost cookies (any kind you have in the house is fine as a substitute, this is just my choice)
2 tbsp. of chopped walnuts
1/2 cup of white chocolate morsels
In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Beat in the flour and salt. Set aside.
Bring the milk to a simmer in a saucepan and slowly beat the hot milk into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a spoon until the mixture thickens slightly (should be looking for it to turn into custard) but don't let it boil or you will scramble your eggs. Remove from heat and poor through a sieve into a bowl. Let the mixture cool slightly about 10 mins and then stir in the heavy cream and vanilla extract. Cover the bowl with a lid or plastic wrap and refrigerate for at least a few hours until chilled but I like to do it overnight if time permits.
Pour mixture into your ice cream machine and according to it's directions. When you notice the mixture is semifrozen is when you add the crumbled cookies, walnuts and white chocolate morsels. If you want a firmer finished product once its finished in the machine you can put it in a lidded container and freeze for another 2 hours. Either way I promise you there will be no leftovers once you serve this (-: