Adventures in homemade, budget aware cooking.

Posts tagged “Frozen

Homemade Ice Cream!

Frozen Caramel Custard

Have you ever tried to make ice cream in your freezer without an ice cream maker and ended up with a clump of ice crystals? Well, this recipe is not for that!

When I was five, I asked Santa Claus for an ice cream maker. He couldn’t find one, so I got a Teddy Bear instead. The next year, he succeeded and I got my ice cream maker. Needless to say, the Teddy Bear got lots more love and use that the ice cream maker. Now, I’ve learned that I don’t need one. Neither do you.

Frozen Caramel Custard (adapted from “Simple Secrets to Better Everyday Cooking”)

  • 1/3 cup of granulated sugar
  • 1/2 cup whipping cream
  • 5 beaten egg yolks
  • 1 cup milk
  • 1/4 cup nonfat dry milk powder (available in bulk food sections)
  • dash salt
  • 2 cups whipping cream
  • 1/2 cup packed brown sugar
  • 2 tsp vanilla
  • caramel shards for a garnish

Caramel:

In a small heavy saucepan, cook the granulated sugar over med-high heat until the sugar begins to melt, shaking the pot occasionally.  DO NOT STIR.  Reduce the heat to low and cook until sugar is melted and golden brown.  At this point you can and should stir it with a wooden spoon.  Remove the saucepan from the heat.

Carefully stir in the 1/2 cup whipping cream.  If a large lump of sugar forms (it did for me) heat the mixture over medium heat, stirring frequently until the lump dissolves.  This can take 15 min.

Ice Cream

In a medium saucepan, combine egg yolks, milk, dry milk powder, and salt.  Cook over low-med heat, stirring constantly until the mixture coats the back of a metal spoon, or until the it is just beginning to look like a custard.  Remove from the heat.  Stir in the 2 cups of whipping cream.  Add the caramel and brown sugar and vanilla.  Stir until the sugar dissolves.  Cool custard in the refrigerator until completely cool.

Place it in an ice cream machine, or in a large metal bowl.  Cover securely.  Place in the freezer.  Every 40 min, take the bowl out of the freezer, using a spatula or spoon, scrape the frozen edges, and beat with an electric mixer for 30 seconds.  Repeat this every 40 min for 5 to 6 hours or until the ice cream is firm.  Garnish with caramel shards.

Caramel shards

Cook 3/4 cup of sugar in the same way you did for the caramel above.  When it is melted, remove from heat and add in 1 tsp of water.  Immediately pour the sugar on a lined and greased baking sheet.  Spread it as thin as possible.  Let it set up for 30 min.  With the back of a metal spoon, break it into shards.


Oreo Cookies to Die For

Disclaimer: These Cookies are NOT from Scratch!  But, they are really really good!  When my husband sits down to eat store-bought oreos with a tall glass of milk, he usually manages to eat 12 or 13 before he stops himself (or I stop him…).  He came home between jobs today, saw what I was making for a family reunion we have this weekend and declared “Those are MINE!  They are all for ME!”  However, after filling himself up with just one, he reluctantly agreed to share them with his family.    These “oreos” are huge and filling.

Oreo Cookies to Die for (from a family friend)

  • 2 pkgs devil’s food cake mix (I did warn you…)
  • 2/3 cup of oil
  • 4 eggs

Combine all the ingredients with a wooden spoon (I tried to use a whisk at first, but the batter was so thick it was impossible).  Roll into 1-inch balls and place on a baking sheet.  Leave lots of space between the balls because they flatten and spread out quite a bit.  Bake for 10 min at 350.  Cool on wire racks.

Icing:

  • 1 oz pkg cream cheese (or neufchatel cheese, which is cheaper and has less fat)
  • 1/4 cup butter or margarine
  • 3 1/2 cups of confectioner’s sugar
  • 1 tsp vanilla

Cream together in a medium bowl.  Spread a thick layer of icing on one cookie and top it with another cookie, making a sandwich.  I like these best frozen, like ice-cream sandwiches.  (makes 24 cookies)

I thought, as I was assembling these cookies, that it would be very easy to make them with mint or peppermint extract instead of the vanilla for Christmas, or pumpkin flavouring (as my husband suggested) for Hallowe’en.  You could also easily substitute a white cake for the chocolate.