Time for sharing

I went on an ice cream making binge a couple of weeks ago. A friend loaned me her ice cream maker attachment for the KitchenAid mixer, so I made really good use of it. I was posting on Twitter and Facebook about all the goodies coming out of my kitchen, and several people were interested in my recipes. I figured this was a good place to post them, so here are a few of my favorites.

Cheesecake Ice Cream

1/2 pint heavy cream
1/2 pint sour cream
6 oz cream cheese
2 tablespoons fresh lemon juice
3/4 cup granulated sugar
1/4 teaspoon vanilla extract

Place the cream cheese into a mixing bowl and beat until soft and smooth. Slowly add the sugar and then beat in the sour cream followed by the heavy cream. Add the vanilla extract and lemon juice and mix until thick and smooth. Cover and chill in the refrigerator for 2-3 hours before freezing in your ice cream maker.

This is sooooo tasty! Bob went crazy for it, and it will certainly be on the permanent list. It would be really awesome with some graham cracker crumbs on top!

Rocky Road


14 oz. sweetened condensed milk
1/2 cup unsweetened cocoa powder
2 cups heavy cream
1 cup half-and-half
1 tablespoon vanilla extract
1/2 cup chopped pecans
1 cup miniature marshmallows

In a medium sauce pan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, 5 minutes. Remove from heat and cool slightly. Stir in heavy cream, half-and-half and vanilla. Refrigerate for 2-3 hours and freeze in your ice cream maker. Add the nuts and marshmallows to the freezer about 5 minutes before the ice cream is finished.

The condensed milk and cocoa powder make a really nice chocolate base, so I have plans to use it with different add ins at a later time. I did put my marshmallows and pecans in the fridge while my base was chilling so they were already cold when I added them to the mixer.
I hope these work out for you as well as they did for me! Happy ice creaming!