Home made ice creams

Chocolate Chip ice cream

Ingredients

1/4 cup butter, softened

1/2 cup brown sugar

1/4 cup sugar

2 tsp vanilla extract

2 Tbsp milk

1 cup all-purpose flour

1/4 tsp salt

1 cup miniature chocolate chips

1 cup fat-free vanilla yogurt (I used Oikos vanilla Greek yogurt)

Preparation

1. In a freezer-safe bowl with a tight-fitting lid, combine the butter and sugars with a rubber spatula and stir until creamy. Stir in the vanilla and the milk. Lastly, gently stir in the flour and salt to combine. Dough will be soft. Stir in the chocolate chips.
2. Fold the vanilla yogurt into the cookie dough until fully incorporated. Cover with the lid and freeze overnight.
3. Store the fro-yo, tightly covered, in the freezer. This makes about 2-3 cups of fro-yo.

The texture of this fro-yo is creamy and sturdy.. almost like ice cream rather than the soft-serve kind typically found at yogurt shops. It holds well in a cone and tastes delicious no matter how you serve it–I honestly prefer mine straight from the tub!

And for those of you who dislike cookie dough ice cream for the lack of cookie dough (uh, me), then this is for you. There’s no vanilla in the way–all cookie dough here! Plus, it’s lightened-up so you can justify eating a tub and it’s practically considered health-food.

I hope you enjoy!! Please make this, it’s seriously amazing.

 Vanilla Ice Cream 

     

Ingredients:

• 2 extra large eggs
• 4 extra large egg yolks
• 1/2 cup sugar+2 tbsp sugar
• 1/4 tsp salt
• 1 vanilla bean
• 1 cup heavy cream
• 1 tsp vanilla extract

Directions:

1. Start by setting up a double boiler (a heatproof bowl set over a pot with an inch of simmering water), and prepare an ice bath that the bowl can be set into later. Place the eggs, egg yolks, 1/2 cup sugar, and salt into the bowl. Split the vanilla bean down the middle and scrape out the seeds, and add those and the scraped vanilla bean to the bowl as well. Cook for about 10 minutes, whisking frequently so the egg doesn't scramble**, until the mixture reaches 160 degrees F on an instant read thermometer. Immediately remove the custard and place it into the ice bath to cool, and remove the vanilla bean.
2. **If you do happen to scramble some of the eggs, don't worry. Just strain the custard through a fine mesh sieve after it's reached 160 and beat air back into it with a hand mixer.
3. In a medium bowl using a mixer, whip the heavy cream until a little frothy. Add in the 2 tbsp sugar and 1 tsp vanilla extract, and whip to soft peaks.
4. Remove the egg custard from the ice bath, and add 1/3 of the whipped cream to it to lighten. Fold in the rest of the cream and pour into a container. Place plastic wrap directly on the surface of the custard so a skin doesn't form. Freeze immediately for 4-6 hours, depending on your freezer. Enjoy your homemade ice cream!!!!