I Scream, You Scream

In the KitchenWelcome to our kitchen. Here we’ll share our favorite recipes, lament over food failures, test out new gadgets, and discover tips to making kitchen life easier. Join us on this new adventure and share your life experience with the rest of us!

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While it doesn’t necessarily have to be summer to eat ice cream, enjoying warm weather certainly makes the experience all that more fun! Before summer gets underway, it’s time to brush off (or wash out) our handy-dandy ice cream maker and re-acquaint ourselves with our favorite ice cream recipes.

Easy Chocolate Ice Cream
(No Egg)

Ingredients:

1 cup Dutch process cocoa powder, unsweetened
½ cup brown sugar, firmly packed
⅔ cup white sugar
1½ cups whole milk
3¼ cups heavy cream
2 TB vanilla extract

Directions:

In a bowl, combine cocoa and both sugars, whisking to combine well. Add milk and whisk until sugars are dissolved. Stir in heavy cream and vanilla. Pour mixture into the freezer bowl of ice cream maker. Let run for 30 minutes, or until mixture is thick, soft, and creamy. Transfer to airtight container and freeze at least 2 hours or until ice cream is to a desired consistency. Prior to serving, let ice cream sit at room temp for 5 minutes to soften enough for easy scooping.

Easy Vanilla Ice Cream

Ingredients:

2 cups heavy cream
¾ cup milk
¾ cup sugar
2 teaspoons vanilla extract
⅛ teaspoon salt

Directions: My Little Ice Cream Makers

Add all the ingredients to a shallow pan. Heat the cream mixture on medium heat until it starts to slightly bubble. Turn off the heat and mix the cream until the sugar is dissolved.  Allow the cream mixture to cool to room temperature. Pour the cream into an ice cream maker and churn according to the manufacturer’s directions. Freeze for 3 hours before serving.

Watermelon Lemonade Sorbet

Ingredients:

4 cups cubed watermelon (about one small watermelon)
1/2 cup fresh lemon juice
1/2 cup sugar
1/4 teaspoon lemon zest

Directions:

Place watermelon in a blender and puree until smooth.  Measure 2 1/2 cups of puree and pour into a medium bowl. Save remaining puree for another use.
Combine sugar, lemon juice and lemon zest is a small saucepan and place over medium heat.  Bring mixture to a boil and cook until the sugar dissolves (about 2 minutes).  Remove from heat.  Pour sugar syrup into bowl with watermelon puree and stir to combine.
Let stand in fridge until base is chilled, approximately 30 minutes.  Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions.  Place parchment over sorbet (to prevent ice crystals) and freeze until firm, at least 4 hours.

So Cal weather is kind of crazy. Generally speaking, however, it’s warm. In fact, we have two seasons, really: warm and hot! So, ice cream is always a good idea. I can’t wait to test  some of these out this weekend and enjoy the fruits of our labor. In fact, I think it might be time to branch out and create a few of our own!

🔔Time to Chime In: What is your favorite flavor of ice cream?

We’d love to see you at work in the kitchen! Instagram your homeschool inspired pictures with the hashtag #A_HomeschoolMom & you might find your picture featured on AHM’s Instagram!

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23 thoughts on “I Scream, You Scream

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