Oreo Ice Cream

This past fall, the hospitality committee at church (of which I am a part) hosted an old school Men's cake bake and ice cream social after an evening service.  I've always loved cake bakes, so I was a solid vote for this fun party.  My Granddaddy always made a German chocolate cake for the men's cake bakes at my childhood church.  It was a huge success and I took my go to favorite ice cream of Cake Batter Ice Cream.  But this oreo ice cream was my favorite from the night.  I was so glad to get the recipe to add to my ice cream arsenal.

Oreo Ice Cream

1 c. milk (always whole milk for rich ice creams!)

1 c. sugar

½ tsp. salt

1 ¼ c. half and half

1 tsp. vanilla

3 c. whipping cream

20-25 oreos, crushed

Scald milk until bubbles form around edge.  Remove from heat.  Add sugar and salt.  Stir until dissolved.  Stir in half and half, vanilla and whipping cream.  Cover and refrigerate 30 minutes.  Add crushed oreos to chilled mixture and immediately freeze as directed.

Makes 2 quarts.

Cake Batter Ice Cream

Loosen those buttons on the pants because the cooking here has been rich this weekend and I have been dying to share the recipes with you!  I mentioned the last time I made Vanilla Ice Cream that I wanted to find a recipe that was creamier and more like fresh from the carton ice cream!  I HAVE FOUND IT!!!  Tonight we had an ice cream social at church and I knew it would be the perfect time to make it and try it out.  It was a hit and it is super easy to make.  And thankfully, it is all gone so I didn't have to come home and worry about eating too much.  I will never make another homemade ice cream recipe again.  The great thing about this recipe is you can use whichever cake batter you like the best to make the different flavors. (vanilla, chocolate, strawberry, etc)  Tonight I used yellow cake mix.  I wonder if the cake mix helps to make it creamy?  Regardless, this is the creamiest homemade ice cream (instead of frozen milk) I have ever had.  YUM!

Cake Batter Ice Cream

1 c. milk
2 c. heavy cream
3/4 c. sugar
2/3 c. cake mix
1 tsp. vanilla

In a large bowl, combine milk, sugar and cake mix.  Whisk together being sure to eliminate clumps until sugar dissolves.  Add in cream and vanilla.  (I allow the cream mixture to sit in the fridge for a few hours to make sure the sugar dissolves.)  Pour into ice cream maker and freeze according to your  maker's directions.  Once frozen, place in a separate container and place in freezer until ready to serve.

Hot Fudge Sauce

I had planned on making John's Apple Dumpling Delight last week for a gentleman who was doing repairs to our home, but learned that he wouldn't have time to lunch with us so I didn't make them.  What to do with the ice cream that I already bought to serve with the warm dumplings?  Hot fudge sauce!  I studied up on my hot fudge sauce over at Tasty Kitchen.  I settled on combining a couple of recipes based on what I had on hand.  It isn't as good as say, Dairy Queen, but it hit the spot.  Once I made it, I just used a recycled glass jar to store it in.  You want to be sure you put it in something that can go from fridge to microwave to reheat it.

Hot Fudge Sauce

1 can sweetened condensed milk
2 oz. unsweetened chocolate
3/4 c. water
1 tsp. vanilla

In a large saucepan, heat condensed milk, chocolate and water to a boil.  Stir constantly.  (Will seem super runny, but it will thicken up).  Continue stirring until mixture is smooth and thickened.  Remove from heat and add vanilla.

Serve warm.  Store in refrigerator.  (I don't know how long it will be good for??)

Vanilla Ice Cream

This past Christmas, The Dish Washer and I used a gift card to purchase an ice cream maker.  I don't normally care for homemade ice cream since it is more icy than creamy.  But I am determined to try recipes until I find one that is creamy.  This recipe for Homemade Vanilla Ice Cream is the family favorite, but I thought I would try this one out to see how close I would come.  Still not there, but getting there.

Vanilla Ice Cream

1/2 c. sugar

2 Tbsp. cornstarch

1/8 tsp. salt

3 c. whole milk

1 egg yolk

1-1/2 tsp. vanilla extract

Whisk together first 3 ingredients in a large heavy saucepan.  Gradually whisk in milk.  Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens slightly.  Remove from heat.

Whisk egg yolk until slightly thickened.  Gradually whisk about 1 cup hot cream mixture into yolk.  Add yolk mixture to remaining cream mixture, whisking constantly.  Whisk in vanilla.

Pour mixture through a fine wire mesh strainer into a bowl, discarding solids, if any.  Cool 1 hour, stirring occasionally.  Place plastic wrap directly on cream mixture; chill 8 to 24 hours.

Pour mixture into freezer container of 1-1/2 quart ice cream maker.  Freeze according to maker's directions.

Hot Fudge Brownie Cake

from myrecipes.com

This past weekend, I was able to get away for a day full of tailgating with The Dish Washer.  My mom came up to keep The Bun and I knew I had to feed her well to thank her.  Actually, she probably would have starved just to be with The Bun.  But I tried to feed her well anyway.  I made this as a treat!  It was good.  Not too sweet and PERFECT over ice cream.  It is from Southern Living.

Hot Fudge Brownie Cake

Peanut Butter Milkshake

Forget the Super Bowl!!! We've had a much more exciting day with a new baby in our family! Tossie had Baby Sister very early this morning. She is precious!! And her little baby neck (my weakness) is so cute! Today I was thinking a lot about how quickly they grow up. Big Sister was just born the other day (so it seems) and now she is three. And, oh man, is she excited about being a big sister. Lots of baby excitement in our families lately...my heart is full!

Peanut Butter Milkshake (I don't really have measurements)

large scoop of vanilla ice cream
large scoop frozen cool whip
1 spoonful of peanut butter (normally I am a Jif pb fan, but today, let's make it Reese's)
milk (depends on how thick or thin you like your shakes)

Blend all ingredients in blender until preferred consistency is reached.

Homemade Vanilla Ice Cream

Happy Veteran's Day! This is a time to remember and thank all of the veterans, who have fought to make and keep this country what it is. Thanks for what you do! (If there are any veterans that read this.) The reason this day is so special to me is because when we were very little, my Grandaddy would take Tossie, Sister and I on a fun adventure.

He and Tos would pick us up and we would make our way to the Air Force Base where he worked. We would have our picture made in front of all the airplanes and act silly. Then, and I may get some of this out of order, we would have lunch at Burger King. We would go and meet his friend that had a radio program AND be on his show. You can imagine how exciting that was for us! Mom said she always listened and was so worried what we might say. I was too young to remember if anything too controversial was said. HA! We would also play at this really great park down by the river. On our way home we would stop and pick cotton. I remember picking up pecans at the church and playing on that playground with Grandaddy too, but I am not sure if that was the same day. It was so much fun! Then we all changed to a different school and didn't get the day off, so those days ended.

He started it up again when My Cousins Whose Names Start With "A" were old enough to enjoy it.

So, in honor of my Veteran Grandaddy, here's a recipe for him. If you know him, you know he loves, and I mean LOVES, homemade ice cream. I prefer the store bought myself, but every time we get together for cook-outs or he has a special occasion, my mom always makes him ice cream.

Homemade Vanilla Ice Cream

1 can Eagle Brand condensed milk
1 large can evaporated milk
1 c. sugar
1 Tbsp. vanilla
milk

Mix first 4 ingredients in freezer container (this is using the old school freezers that require salt and ice). Add milk to fill to the top of the line. Freeze.

Maybe mom can tell us how much milk she adds to the rest of the ingredients when she makes it in the new ice cream freezer. Do the containers make the same amount? It seems a little smaller to me, but it might not be.

Ice Cream Sandwich Dessert

Pictured above with green food coloring in whipped cream for St. Paddy's Day and made in a bread loaf pan

For Lara - by request...SUPER EASY!! I don't really know what to call this; I thought about Ice Cream Sandwich Casserole, but that grossed me out! I have already finished it off! Y'all should have taken some home with you!! (And some of that catfish!!!)

Ice Cream Sandwich Dessert

1 pkg. of ice cream sandwiches (I used the one with 12 sandwiches in it)
1 small container of cool whip
caramel topping (or topping of your choice)

Place a layer of ice cream sandwiches in the bottom of a 8x8 dish. Then spread 1/2 of cool whip on top of ice cream sandwiches. Then spread caramel topping on top of cool whip. Repeat layers. I didn't have much caramel topping, so I just put it on the top layer Saturday night, but it really is better the more you use!!