If you don’t already own an ice cream maker…I think it is worth it to go out and buy one (could be a good father’s day gift!). The difference between store-bought and homemade ice cream is unbelievable.
And with the machines for sale these days there is no ice, rock salt, or cranking necessary. You can spend between $30 and $40, push one button, and within 15 – 20 minutes enjoy the best ice cream you will ever have. Not to mention that when you make it yourself you can also control the ingredients. I recently bought the pictured Cuisinart Automatic Ice Cream Maker for a little more than $40 on Amazon.
The first batch I made (before our 100-day pledge) included only half as much sugar as they called for and it still tasted fabulous. While on our 100-day pledge I make this recipe below (which uses maple syrup instead of sugar) and we do not feel like we are missing a thing. Actually we are probably better off than those still eating ice cream out of a box – please trust me when I tell you this is SOOO good!
Homemade Maple Pecan Ice Cream
- ¾ cup whole milk
- ¾ cup heavy cream
- 2 tablespoons pure maple syrup
- Using a frying pan, melt the butter on medium-low heat and then add the chopped pecans. Add the honey and cook until the nuts are very slightly browned, 3 – 5 minutes. Be very careful not to overcook the nuts because they can go from perfect to burnt in less than a minute.
(Note: these nuts are also a delicious replacement for the plain pecans used in this chocolate Powerball recipe...just add two teaspoons of water instead of using the peanut butter.)
- While the nuts are cooking stir together all three ingredients for the ice cream. Turn on your ice cream maker and then pour the milk mixture into the machine.
- When the ice cream is almost all the way thickened add the nuts…serve immediately and enjoy!