Labor Day Homemade Ice Cream

Summer month’s are the best because my dad makes his famous (to me) homemade ice cream!

Today’s Labor Day flavor: CHOCOLATE BANANA (my personal favorite)

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The best thing about this recipe is it doesn’t take a lot of measuring.  My dad is a genius and has figured out exactly what you need to buy so that you don’t have to use a lot of measuring cups!  VIOLA! less dishes!

This recipe makes A LOT of ice cream.  Our ice cream maker makes gallon and a half of ice cream.  So modify as you see fit.  

WHAT YOU WILL NEED

+ 4eggs

+ 2 1/2 cups sugar

+ 1 Quart & 1 Pint Whipping Cream

+ 2 1/2 tbs. Vanilla extract

+ 1/2 tsp. salt

+ 1 can of Hershey’s Chocolate Syrup

+ 3-5 Bananas

+ 1 Quart whole milk

+ Ice Cream Maker – We use the Electric White Mountain Ice Cream Maker (ITS THE BEST!)

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STEP 1 

Beat the eggs

STEP 2

Add Sugar to the mixture and mix.

STEP 3

Add Vanilla & Salt to the mixture and mix.

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STEP 5

SMASH THE BANANAS!!  *hint* I use a pastry blender to mush the bananas

STEP 6 

Add smashed bananas to the mixture and mix in.

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STEP 7

Add the HERSHEY’S chocolate syrup to the mixture and mix in.

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STEP 8

Add the whipping cream to the mixture and mix.

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STEP 9

Pour Mixture into Ice Cream Maker container.

STEP 10 

Pour Milk into container with mixture. *hint* I do this last because the whole mixture won’t fit in my kitchen aid.

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STEP 11

Pour ice to the halfway mark of the barrel.  Then pour the salt over the ice.

Pour another Layer of Ice and leave about 3 inches from the top.  Pour salt over this layer of ice.
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STEP 12

Cover the container with ice and fill the barrel to the top.  Pour ice on top.

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*hint* it is important for the ice cream mixture to spin and really mix all the ingredients together well.  Don’t just put the mixture straight from the electric mixer or kitchen aid and freeze it.  It needs to spin!!!!

STEP 13

Remove the dasher after about 30-45 minutes of spinning. If you leave the dasher (spinning part) in the whole time the mixture won’t freeze as well as it should. (my dad always starts singing “Come on Dasher and Dancer and Prancer… etc. when he takes the dasher out)

*hint* use pliers to remove the dasher, it can get heavy and it’s freezing!
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STEP 14 (optional)

After the dasher is removed, line the container lid with tin foil.  *hint* this is to prevent the salt from getting into the ice cream.

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STEP 15

Layer Ice and Salt as you did in step 10.

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STEP 16

Cover the entire thing with all the salt you have left.  Then do the same for Ice.  *hint*  Use the Ice bag to cover the barrel.  This will prevent the ice from freezing and sticking to the insulating blanket.
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STEP 17

Cover the entire barrel with an insulating blanket.  This will help keep it as cold as it needs to be.
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STEP 18

Let the ice cream sit for 1 1/2 – 3 hours depending on the consistency you want. *hint* the bottom of the container is always the most frozen and my favorite part.

ENJOY!

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for Oreo lovers and the likes

you have been warned.
these are addictive and delicious.
share them.
 
Oreo Stuffed Chocolate Chip Cookies
Screen Shot 2014-08-28 at 1.01.41 PM
Makes about 20 cookies.
Cooking time: 13-15 minutes.
ingredients:
1 cup (2 sticks) softened butter
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 cups semi-sweet chocolate chips
1 package Double Stuff Oreo cookies
Directions:
Preheat oven to 350 degrees.In a large bowl, cream butter, brown sugar, and granulated sugar together with a mixer until well combined. Then, beat in eggs and vanilla.
In medium bowl mix the flour, salt, and baking soda.  Add the dry ingredients with the wet ones slowly.
Stir in chocolate chips.
With a cookie scoop, form balls with the dough.
Place one ball on top of an Oreo cookie, and another ball on the bottom. Seal edges together by pressing and cupping in hand until Oreo cookie is fully enclosed with dough.
Place onto parchment lined baking sheets and bake cookies for approximately 13 minutes or until golden brown.
Let cool for 5 minutes before transferring to cooling rack.