Homemade Ice Cream

Adapted from Studio 5


Ice Cream Ingredients:

3 cups half and half
1 -1/4 cups white sugar
dash salt
2 cups whipping cream
1 TBS vanilla


1. Combine half and half, white sugar and salt in a heavy saucepan. Stirring to dissolve sugar, heat mix over medium heat until sugar is dissolved and mixture almost comes to a boil.
2. Remove from heat; add whipping cream and vanilla. Refrigerate and chill ice cream mixture well. (I put it in the top of my fridge for about an hour or put in fridge for about 2 hours).
3. Pour well chilled ice cream mix into ice cream canister and freeze according to manufactures directions. (I used one 7 lb. bag of ice and 1 cup rock salt. Alternating layers.)
4. When ice cream is frozen, remove dasher from canister.
5. If you want Chocolate chip cookie dough ice cream stir in frozen cookie dough clumps (RECIPE FOLLOWS) by hand. Or stir in your favorites such as crushed Oreos, Reeses Peanut Butter Cups, Jam, Berries Etc. Enjoy ice cream immediately or ripen for later enjoyment


Cookie Dough Ingredients:

1/3 cup butter, softened
1/3 cup packed brown sugar
1 tsp. vanilla
1/2 tsp. salt
2 TBS milk
1 cup flour
1 cup mini chocolate chips

Method:

Soften butter, stir in brown sugar; stir in vanilla, salt and milk. Add flour and chocolate chips; stir to completely mix. Roll into small marble size balls, place on cookie sheet and freeze (may roll cookie dough into a log, freeze, then cut into 1/2-inch thick slices; cut each slice into quarters).