I'm an Ice Cream Chef!!

Ok, just a little brag...

I'm totally an official ice cream chef!!! I broke out our ice cream maker today (Brooke bought it for us for our wedding & we've only used it about twice...), looked up the manual online (God only knows where ours went...), and got to it! We went to the farmer's market in Paradise last night, so my kitchen was full of fresh strawberries and blackberries that had to be used right away. With Owen's birthday party on Saturday, I thought, "Why not?"

I made three flavors and am keeping them in our freezer until Saturday. I am finding that freezing these recipes after making them is firming them up nicely, they are too runny right out of the ice cream maker- I'm going to have to plan ahead whenever we use this in the future! So far, everything has turned out BEYOND excellent! I can't wait to share this yummy ice cream with all my friends & family in a few days!


Here are the recipes for the three flavors I made:

STRAWBERRY ICE CREAM:
Jason & James' favorite, I couldn't resist but make this old standard. The farmer's market strawberries made it just all that much better too.

• 4 oz. egg substitute
• 1 cup sugar
• 1 cup half-and-half
• 1 cup heavy cream
• 1 cup pureed strawberries (perfectly ripe & from the farmer's market- yum!)
• 1 tsp. vanilla

1. Combine egg substitute, sugar, and vanilla in a blender.
2. Add cream, half-and-half, and strawberry puree.
3. Blend well and chill thoroughly.
4. Pour into ice cream maker and let blend / freeze (about 20-30 minutes)
5. Place in freezer in air-tight container overnight. Makes 4 cups (I doubled the recipe)

CHOCOLATE - PEANUT BUTTER ICE CREAM

This recipe is AWESOME! When we were pregnant with James & Charli, Kristin & I were obsessed with making messy, delicious chocolate-peanut butter milkshakes. These were the best milkshakes EVER, yet this ice cream puts them to shame... It is soooooo good! Kristin is going to freak out when she tries it.

• 1 cup heavy cream
• 1 cup half & half
• 1 cup sugar
• 4 oz. egg substitute
• 1 1/2 tsp. vanilla
• 2/3 cups baking cocoa
• 1 cup peanut butter

1. Combine cocoa and sugar in a mixing bowl.
2. Blend in peanut butter and eggs.
3. Add cream, half-and-half and vanilla.
4. Beat well (I turned it into the blender & whipped it that way) and chill thoroughly.
5. Place in freezer in air-tight container overnight. Makes 4 cups (I doubled the recipe)

BLACKBERRY SORBET

• 4 1/2 cups fresh blackberries (again, farmer's market berries are the best!)
• 3/4 cup water
• 1 cup sugar
• 3/4 cup lemonaide
• 4 egg whites

1. Over medium heat, in a saucepan, combine blackberries with water & sugar.
2. Stir until sugar is dissolved.
3. Puree, then chill thoroughly.
4. Beat egg whites until soft peaks form.
5. Add orange juice to the blackberries.
6. Whisk in the egg whites.
7. Place in freezer in air-tight container overnight. Makes 6 cups