"Vanilla Ice Cream"

Vanilla Ice Cream Equipment

For this ice cream you will need:

Ice cream maker, any brand should do fine

Mixing bowl

Measuring cups

Measuring spoons

Spoon

Cups to store the ice cream in

Vanilla Ice Cream Ingredients

This recipe calls for:

1 qt. half-and-half

1 cup sugar

1 tablespoon vanilla extract

2 cups whipping cream (Not whipped cream, but the liquid whipping cream

First Step: Mixing

Take your large mixing bowl and mix 1 qt. half and half with 1 cup sugar until the sugar is completely dissolved.

Second Step: Stirring Vanilla Ice Cream

Add 1 tablespoon vanilla extract along with the 2 cups whipping cream to your mixture. Once you do this prepare your ice cream machine. Make sure its freezing cylinder has been in your freezer for the required amount of time your machine's instructions calls for. Starting with the cylinder completely frozen is key to good ice cream. If the cylinder is not frozen completely, the ice cream will come out soupy.

Third Step: Freezing Vanilla Ice Cream

Put your ice cream mixture in to your machine, and turn it on. Then wait for it to freeze. This took our machine around 25 minutes. Make sure you don't turn your machine off during the freezing step. Once your ice cream has been freezing for 25 minutes it should look like the lower picture. If it is still not thick enough, or you don't care for soft serve ice cream, stick it in the freezer for a few hours and its texture will become more firm.

"Chocolate Ice Cream"

Chocolate Ice Cream Equipment

For this recipe you will need:

Ice Cream Maker (any brand)

Sauce Pan (make sure it will hold 2 quarts)

Measuring cups

Measuring spoons

Whisk

Spatula

Chocolate Ice Cream Ingredients

This recipe calls for:

1/3 Cup of Heresy's Unsweetened Chocolate Cocoa Powder

1 1/2 Cups of sugar

1 Can Evaporated Milk

2 Cups whipping cream

1 Teaspoon real vanilla extract

First Step: Mixing Cocoa and Sugar

Mix together in your sauce pan:

1/3 Cup of Heresy's Unsweetened Chocolate Cocoa Powder

1 1/2 Cups of sugar

Second Step: No Lumps

Once you have finished mixing the cocoa powder and sugar together, take a spatula and press the mixture against the side of the pan. This will help remove any lumps of cocoa powder, or sugar. Once you are done this your mixture should look like the picture to the left.

Third Step: Adding Evaporated Milk

Add in the Can of Evaporated milk and stir it in with the cocoa sugar powder

Fourth Step: Heating

Now put the mixture on the a stove burner set on medium heat. Then stir the mixture constantly until all of the powder is dissolved into the evaporated milk. Remove it from the burner and place it in the refrigerator until it is at least room temperature if not colder.

Once your mixture is room temperature, or colder Mix in the:

2 Cups whipping cream

1 Teaspoon real vanilla extract

Sixth Step: Unfrozen Chocolate Ice Cream

Make sure that you mix it well enough that there are no large chunks. Continue to stir until all chunks are gone.

Step Seven: Freezing Chocolate Ice Cream

Put the ice cream in your ice cream maker. This ice cream recipe takes longer than most to freeze. It took our ice cream maker a little over 35 minutes.