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Special of the day: Super Simple and Oh-So-Satisfying Ice Cream

Salted Caramel Ice Cream

Sometimes it’s just too darn hot to cook, and what you’re craving isn’t meat and potatoes, it’s something cold, sweet and satisfying…like ice cream!

Ice cream is actually incredible easy to make, especially considering how convenient life has become for us in the age of freezers and electric ice cream makers. With relatively few ingredients and nothing more than a quick whisk in the bowl or whir of the blender, you’re well on your way. Transfer the mixture to an ice cream maker, churn, freeze and voila! (Practically) Instant ice cream!

The Salted Caramel is to-die-for, the Milk Chocolate Mint melts in your mouth, and the Strawberry Frozen Greek Yogurt is healthy and all-natural, using fresh strawberries for flavor and honey as the sweetener.

Keeping you cool and contented in this week’s Special of the day: Super Simple and Oh-So-Satisfying Ice Cream! and recipes for  Salted Caramel Ice Cream, Strawberry Frozen Greek Yogurt and Milk Chocolate Mint Ice Cream. Enjoy!

Recipes and food photography by Sydne George

Salted Caramel Ice Cream

Salted Caramel Ice Cream

(makes about 1 quart)

Make the ice cream:
In medium bowl, whisk together:
2 cups heavy cream
2 tbsp. vanilla extract
1/4 tsp. salt
1/2 cup sugar
Freeze/churn according to ice cream maker instructions.
Transfer to a large glass bowl, cover and freeze.
Make the salted caramel:

½ cup sugar

3 tbsp. butter

¼ cup heavy cream

½ tsp. sea salt
Heat a medium sized heavy saucepan over high heat. Add sugar and whisk until melted and amber-colored. Add butter. Whisk until melted. Add heavy cream. Whisk until thoroughly mixed. Add sea salt. Whisk until incorporated.
Transfer to glass jar and cool to room temperature.
Fold salted caramel into frozen ice cream to distribute. Return to freezer and freeze until firm.
Enjoy!

Strawberry Frozen Greek Yogurt

Strawberry Frozen Greek Yogurt

(makes about 1 quart)
24 ounce container plain nonfat Greek yogurt
2 cups fresh strawberries, washed and hulled
3 tbsp. honey
2 tsp. almond extract
1/2 tsp. salt
Combine all ingredients in blender and purée until well mixed.
Freeze/churn according to ice cream maker instructions.
Enjoy!

Milk Chocolate Mint Ice Cream

Milk Chocolate Mint Ice Cream

(makes about 1 quart)

2 cups fresh mint leaves, packed

2 cups water

½ cup sugar

2 cups heavy whipping cream

8 ounces milk chocolate, chopped

Make the mint syrup by boiling mint leaves, water and sugar in a medium saucepan over medium high heat until reduced to 1 cup, about 15 minutes. Strain to remove mint.In a separate saucepan over medium high heat, heat cream to a simmer.

Remove from heat and add chocolate, whisking to combine.

Add ¼ cup mint syrup and whisk to combine.

Cover and refrigerate until ready to make ice cream, at least 4 hours.

Freeze and churn mix in ice cream maker according to ice cream maker instructions.

Garnish with fresh mint.

Enjoy!

Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at sydnegeorge@hotmail.com . Sydne’s recipes from “Special of the day” are archived at http://sydnegeorge.com/blog/.