Tuesday, June 5, 2012

kicking off the (((i scream! you scream!))) series with a classic

I didn't have time to snap any outfit photos, so I'll bump the outfit schmoutfit post to next week. 

This is way more exciting anyways!

What is it about ice cream that makes us all feel like little kids? What is it about the ice cream truck...that when we hear the high pitched tune of "do your ears hang low?" that we instantly go to the window or run outside to take a peek? What is it about summer time that makes us crave those sweet & cold treats? Maybe it's nostalgia, maybe it's the heat. All I know is: 


I know I'm not alone here, so when I was thinking about last summer's ((summer of pie)) series, I thought it would be SUPER fun to do something similar. This year? It's all about ice cream and any type of ice cold summertime treat. I've got a ((literally)) SWEEEEEET line-up of refreshing yummies that will make you feel like a kid again. Ice cream recipes, floats & malts, popsicles, smoothies, "adult" freeze-pops, ((hello, rum. you make a great addition to coconut popsicles. oh and hi kahlua! you and your friend bailey's are quite a tasty trio with chocolate chips in my ice cream.))  ice cream sandwiches and anything I could think of that makes me scream for ice cream ;) 

To kick off the series, I wanted to start with something simple & classic. A recipe that is an excellent base for anything your heart can dream up for toppings, mix-ins, syrups etc. I used my kitchen-aid ice cream maker and the following recipe. 

1.5 cups heavy cream
1.5 cups whole milk
2-3 large eggs
3/4 cup sugar
pinch of salt
1 teaspoon vanilla extract ((i use two. shhh!))

Beat milk & eggs together in a large saucepan. Add sugar, vanilla, pinch of salt and cook mixture over a medium to low heat. Stir constantly (don't walk away!) with a silicone whisk or wooden spoon until it's slightly thickened. A trick is making sure it  coats the back of a metal spoon, rather than running off. 

Remove from heat & allow to cool. 

Stir in cream. Pour mixture into a metal bowl, cover and refrigerate for several hours or overnight. Pour into sufficiently frozen attachment and "churn" until it's ready ((up to 30 minutes)).

((the trick is making sure your ice cream attachment is SUPER frozen and that your mixture has cooled in the refrigerator overnight so that it's not just "cooled" but really "cold." When it's finished churning, I usually put it back in the freezer so that it hardens and I can scoop it out later, rather than it being super creamy and soft))

Now the fun part! Toppings! 

The above options are winners. The remaining options are limitless & you can't go wrong! Okay, you can. But I trust youMy personal favorite, not photographed here, is BUTTERFINGERRRRR. If I've freaked you out about messing it up, play it safe with:

 If you haven't tried Helliemae's Salted Caramel Sauce, you might not get into heaven. I'm joking about that, but this is a very serious matter. Click here, scroll all the way down and know that it's $18 but free shipping and worth every. single. penny. I'm not lying. Just promise me you'll put it on homemade ice cream or blue bell. No cheap stuff. Promise?

**Holds out Pinky** 



  1. yum! i'm so excited for this summer series...ice cream is my favorite and we have a ton of ice cream places in new england :) a friend of ours made homemade vanilla ice cream we got to enjoy over the weekend. so tasty!

  2. Ohhh myyy gooood gravy, er -- ice cream I should say. I LOVE this series, and am wiping the drool from my chin. Ice cream & me... we're best friends!

  3. I've been wanting to try my hand at making ice cream... but I don't have an ice cream maker. Do you think this would work with just a stand mixer?

  4. Looks yummy! Most recipes that I have looked at use only the egg yolk.. Do you use the whole egg?

  5. YUM! I have to try this.

  6. i think it's time i finally try to make my own ice cream, especially since it's so hard to find some at the store that is high quality without a bunch of added crap! fun post kim!

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