How to make homemade ice cream

Did you know it is possible to make your own ice cream?

IT IS!

And what is SO great about it is that you can control the ingredients and make a natural, delicious treat everyone will love!

I am good at some stuff but my friend, Sara Cohen, is not only a truly great mom to two year old twin boys, but an amazing baker and cook too!

The Possibility Tour took a little trip to Sara’s house so she could show us how to make ice cream.

It was so fun!

Sara was also nice enough to share her amazing recipe with us:

Nutella S’mores Ice cream

Ingredients:

2 cups milk

2/3 cup heavy cream

1/2 cup sugar

8 egg yolks

5 tablespoons Nutella

Mixins:

Chocolate covered graham pieces

Marshmallow Fluff (recipe to follow)

More Nutella (!)

Instructions:

1. Have two medium bowls ready, one with a with a strainer (preferably fine mesh).

2. Bring milk and cream to an almost-simmer on medium heat. Look for tiny bubbles to appear around the edge of the pot.

3. Whisk yolks and sugar together in a medium bowl.

4. Slowly pour about 1/3 of milk mixture into yolks and sugar while whisking constantly (this is called tempering). Pour the contents of the bowl back into the pot.

5. Using a wooden spoon, cook the mixture over medium-high heat, stirring constantly, until the mixture is thick, velvety looking and coats the back of a spoon. Immediately strain into clean bowl.

6. Whisk in 5 tablespoons Nutella. Cool over an ice bath. Cover and chill in the fridge several hours or overnight.

7. Churn in ice cream maker according to manufacturer’s directions. When the ice cream is about soft-serve consistency, mix in graham pieces, fluff and Nutella. Freeze for several hours until firm.

Homemade Corn Syrup-Free Marshmallow Fluff (Makes 5-6 cups)

2 egg whites

12 oz honey

Instructions:
1. Begin heating honey on medium heat in medium saucepan. Attach a candy thermometer.
2. Whip egg whites in a stand mixer until medium peak.
3. When honey reaches 240 degrees, turn mixer to medium and slowly pour honey into the bowl. Increase speed to high and whip until cool. Store in fridge for 2 weeks.

Amazing, huh?!?!

I cannot thank Sara enough for sharing her time and recipe and love with us!

Check out her blog here.

Did you love this recipe and video? If so, please share it with your friends.

Thanks!

Love,

Adrienne

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