In celebration of 100 degrees, I thought you might enjoy one of our favorite sweet treats that helps make our hot days of summer bearable. We love making homemade ice cream in the summer time....and well, truth be told, we really make it year round, but this is the time it is enjoyed the most. My husband is the master at making ice cream. He makes a divine vanilla with strawberry, banana and almonds and the kids love any kind of chocolate candy bar broken up in either chocolate or vanilla, but I think our favorite is -
Chocolate Mint Grasshopper
Chocolate Mint Grasshopper Ice Cream
(For 6 quart ice cream maker)
1 can evaporated milk
1 can sweetened condensed milk
2 1/2 cups sugar
2/3 cup cocoa (he actually uses slightly less)
1 quart half and half
1 T vanilla
grasshopper mint chocolate cookies
Chill ice cream maker canister.
Freeze the package of cookies. After frozen, put cookies in a ziplock bag and crush leaving some larger pieces.
Mixing ice cream:
Beat eggs well. In a separate bowl combine cocoa and sugar, then beat into egg mixture. Add remaining ingredients except whole milk and cookies. Pour mixture into chilled ice cream maker canister. Add whole milk to just below fill line (because we are going to add the cookies later). Freeze following manufacture instructions for your ice cream maker. When ice cream is thick and almost done, add crushed cookies, pushing the cookies deep into the canister for a good mixture. Continue freezing ice cream until firm.
I have to tell you though, after years and years of making ice cream in an inexpensive ice cream freezer that you get at Walmart or Target.....It's this little guy that makes a huge difference. It freezes the ice cream faster and harder. It is a bit of an investment, but it's all about having the right tools isn't it?!
Speaking of Paula coming to town, she will be here next week.
We are teaching classes in Glendale, AZ on June 11th at....
See you there!!