I have been on a big kick the past month of challenging myself to make things homemade that we normally would buy at the grocery store. I try hard to get rid of preservatives as much as I can here and there and hope to make majority of our eating preservative free if we can. It does take more work however I have fun doing it.
I have my little buddy (my son) help me and he loves it. We have been on a S'mores kick making S'mores, S'mores cookies and more. S'mores homemade ice cream sounded really good the other night, so we made it!
It is more fattening then buying it at the grocery store so this isn't something you want to eat all the time. However when you want to splurge I highly recommend it.
I found the recipe from Love From The Oven and we have made it twice in the past two weeks. So needless to say I have been splurging a little more than usual!
Ingredients
- 1-1/2 cups 1% Organic milk
- 1-1/8 cups granulated sugar
- 3 cups heavy cream
- 1-1/2 tablespoons pure vanilla extract
- 1 vanilla bean (optional)
- 1 cup crushed graham crackers (as coarse or fine as you like)
- 1/2-1 cup of mini chocolate chips
- 1 cup mini marshmallows
Instructions
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and sugar until the sugar is dissolved, approximately 1-2 minutes.
Stir in the heavy cream and vanilla.
Slice open your vanilla bean, scrape out seeds and add to the mixture, if using vanilla bean.
Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture.
Scoop your ice cream out and into a freezer safe container.
Mix in your graham cracker pieces, chocolate chunks and marshmallows. Stir well to combine.
If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for 3 or more hours.
Enjoy in bowls or on top of cones.
*I made this recipe twice now and I used whole milk one time and 1% another and they both came out perfect! We also did our graham crackers crushed completely the first time and the second time I left larger chunk's and it was even better.
*After our ice cream was in the ice cream maker for 25 minutes we put it in a large bread pan in the freezer and every couple of hours we stirred it to ensure it was fluffy and creamy.
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