Do you know the difference in Philadelphia Style and French Style ice-creams? Philadelphia Style (aka New York or American) ice-cream is made from churning cream/milk and flavorings while French Style involves first making a custard (usually with eggs) and then churning. Why am I suddenly interested in different types of ice-creams? Because my brother-in-law gave us an ice-cream maker for Christmas!
We absolutely love our new little ice-cream maker! It fits right on our Kitchen-Aid, and it so cool! We've only used it a couple times and have had such great results that we started storing the freeze bowl in the freezer so it is always ready to use! Tonight we made Mint Brownie ice-cream...here's our recipe (really, we just added yummies to a basic recipe, but here it is anyway!):
Mint Brownie Ice-Cream
1: Dissolve 3/4 cup of sugar and a pinch of salt into 1 cup of heavy whipping cream and 1-2 teaspoons vanilla in a small saucepan.
2: Once it is dissolved (it does not need to boil), add 2 cups skim milk and refrigerate until the entire mixture is chilled. We took it off the stove as soon as the sugar dissolved and did not refrigerate at all. We had slightly softer ice-cream, but we will probably do the same thing again next time!
3: Turn freeze bowl on "stir" and pour the batter into the rotating bowl. Let it stir for 20 minutes. (I made a video about every 5-10 minutes, so you can see the progression.)
4: While it stirs, mix up some microwave brownies and crumble them. Mix them with about 1/4 cup mint chips and put them in the freezer.
5: After 20 minutes, add the brownie crumbs and mint chips. Let it stir for another 3-4 minutes.
6: Serve it up and enjoy it!
You know you want some!!
Soon, we're going to try some French-style...I'll have to let you know how that goes! Here's some videos of the stirring process--I just love watching the ice-cream thicken and grow!