School is starting soon, which in SOME ways means summer is over. We still may get the heat and we still may want to grill and need to eat ice cream to cool off ~ BUT ~ the “carefree late nights sleeping in mornings” of summer are coming to an end. I guess it is time to officially close my “ice cream series” ~ though I am pretty sure I have some more to share! MAYBE we shall continue the frozen concoction fun next summer?!?!?!???? Don’t be shocked though if you see an ice cream recipe in December….just sayin’.
That being said, how about another “series” one that can stretch through fall and winter? Any ideas? I was thinking “school lunch ideas” (recipes for sandwichish things to eat or fruit/veggie ideas or sweet treats or snacks) or a “soup series” (to begin OF COURSE when the weather is more soup conducive!) OH! Or how about “breakfast foods”? Let me know your thoughts AND opinions and I will take a pole and pick the most popular!
My FOR.EV.ER favorite ice cream in mint chocolate chip. Though cookie dough is a close second and (more recently) cherry chocolate chip ice cream has given mint chocolate chip a run for its money! I was really excited to see this recipe, I made it the first time and it was not quite right ~ probably because I do not have an ice cream machine ~ I tried it again, my way, and was VERY happy with the results.
* You NEED to use cherry juice concentrate. It is found in the produce section of the grocery store. It IS expensive but just know that one bottle will get you A LOT of batches. I actually divide the juice into 1/4 c.’s and freeze it ~ that way it will go bad.
* It is a good idea to have your sweetened condensed milk be cold before you fold it into the whipped whipping cream, I usually throw the whole can in the fridge the morning I plan on making it.
Cherry Chocolate Chip Ice Cream
2 c. heavy whipping cream
1 can sweetened condensed milk
1/2 c. milk
1/4 c. cherry juice concentrate
2 tsp. almond extract
pinch of salt
1/2 c. of chopped maraschino cherries
1/2 c. mini chocolate chips
Beat the heavy whipping cream till stiff peaks form. Fold in the sweetened condensed milk, milk, cherry juice, almond extract and salt. Stir gently till combined. Put in freezer and stir every 1/2 hour till the mixture is nearly frozen (about 2 hours). Stir in the chopped cherries and mini chocolate chips. Put in freezer again and stir every 1/2 hour (about 1 hour). Transfer to a freezer safe container with a lid. IF you make early in the day at night you will have soft serve ice cream, the next day it will be harder and you MAY need to take it out about 10 minutes before you are ready to dish it. ENJOY!
Recipe idea from Allrecipes.
(AS a side note. If you can, PLEASE take advantage of any zucchini you can get your hands on! Shred it and freeze it for later baking! It is really nice to have a couple of bags on hand. I hope to share some zucchini recipes with you over the course of fall/winter.)