Simply Delicious Ice Cream
Download the recipe (.pdf)
Ingredients:
Equipment:
Download the recipe (.pdf)
Ingredients:
- 1 half gallon Snowville Creamery Half & Half
- 2 cups white granulated sugar
Equipment:
- Ice cream maker (electronic or manual)
- 1 bowl
- 1 mixing spoon
- Measuring cup
- In a large bowl, combine half & half with sugar; stir until granulated sugar is dissolved. If using an electric mixer, it should take about 1-2 minutes on low speed.
- Pour mixture into ice cream maker. Follow the instructions provided with your maker. Ice cream will usually solidify after about 20-30 minutes of agitation. For a firmer consistency, transfer ice cream to an airtight container and store in freezer for two or more hours.
Traditional Custard Ice Cream
Download the recipe (.pdf)
Ingredients:
Equipment:
Download the recipe (.pdf)
Ingredients:
- 1 half gallon Snowville Creamery Half & Half
- 2 cups white granulated sugar
- 4 eggs
Equipment:
- Ice cream maker (electronic or manual)
- 2 large bowls
- 2 mixing spoons
- Measuring cup
- Electric mixer
- Food thermometer (reading up to 160 ºF)
- Large heavy sauce pan
- Slowly heat half & half in the sauce pan to 160 ºF, stirring continuously. Remove from heat.
- In a large bowl, combined eggs with sugar. Use a hand mixer on medium speed to beat for
about two minutes until mixture is smooth, thick and pale yellow. Add half of the heated
half & half to egg mixture. Beat at a low speed until thoroughly mixed. - Pour mixture into sauce pan. Stirring constantly, cook over medium low heat for 20 minutes
or until mixture is thick enough to coat the back of a spoon. Transfer mixture to second clean
large bowl. Cover with a sheet of plastic wrap (chill overnight if possible). - Pour chilled mixture into ice cream maker. Follow the instructions provided with your maker.
Ice cream will usually solidify after about 20-30 minutes of agitation. For a firmer consistency,
transfer ice cream to an airtight container and store in freezer for 2 or more hours.
No Churn Ice Cream Recipe
Ingredients:
½ cup sweetened condensed milk or homemade caramel
3 tablespoons unsweetened cocoa powder
1 cup Snowville Creamery whipping cream
Instructions:
1. Pour sweetened condensed milk/caramel in a bowl and sift in the unsweetened cocoa powder. And stir until combined.
2. Separately whip 1 cup of whipping cream until stiff.
3. Then pour the cocoa milk mixture into whipped cream all at once and fold until combined. Be careful not to break whipped cream.
4. Transfer the batter into a container and cover with a plastic wrap. Freeze for at least 6 hours or overnight until completely frozen and enjoy!
Homemade Caramel Recipe
We love adding this caramel drizzle to all of our favorite seasonal cakes especially Snowville Creamery’s Spice Cake (See yesterday’s post). Simply drizzle the warm caramel over the cake after you have finished the top layer of icing and enjoy!
With only 3 ingredients this simple caramel is so easy to make and when using the rich, creamery flavor of Snowville Creamery’s whipping cream this recipe transports you to caramel heaven!
Ingredients:
• 2 cups granulated sugar
• 12 tbsp (180g) unsalted butter cut into small chunks
• 1 cup Snowville Creamery’s Whipping Cream
Instructions:
1. Place the sugar in a large heavy-bottomed pan over a medium heat. Once the edges of the sugar starts to turn to liquid, stir with a heat resistant rubber spatula. Keep stirring every few seconds. Be extremely careful with the heat of the pan at this stage. Heating the sugar too quickly will result in a grainy burnt caramel.
2. The sugar will initially go very lumpy, then will turn to a golden liquid. Continue to heat whilst stirring until all the sugar (including any smaller lumps) have melted. If it seems to be taking a long time, turn the heat down whilst stirring, to prevent the caramel from burning.
3. Once all the sugar has melted, very carefully add the butter to the pan. It will bubble and spit, so you may want to lower it in with a spoon to be extra careful.
4. Stir the butter in for 2 minutes. You may find that the butter doesn’t completely stir in – some of it may stay on top. This is fine (it will mix in properly once the cream is added).
5. Pure in the cream, whilst stirring. The caramel will bubble up quite a lot at this point. Once combined, allow the caramel to bubble for a minute – stirring once or twice – then turn off the heat.
6. Leave to cool, then pour the caramel into one large or 2 small sterilized jars.
7. Serve once cool, or cover and refrigerate until needed.
You can use any left over caramel to create amazing caramel apples!
Ingredients:
½ cup sweetened condensed milk or homemade caramel
3 tablespoons unsweetened cocoa powder
1 cup Snowville Creamery whipping cream
Instructions:
1. Pour sweetened condensed milk/caramel in a bowl and sift in the unsweetened cocoa powder. And stir until combined.
2. Separately whip 1 cup of whipping cream until stiff.
3. Then pour the cocoa milk mixture into whipped cream all at once and fold until combined. Be careful not to break whipped cream.
4. Transfer the batter into a container and cover with a plastic wrap. Freeze for at least 6 hours or overnight until completely frozen and enjoy!
Homemade Caramel Recipe
We love adding this caramel drizzle to all of our favorite seasonal cakes especially Snowville Creamery’s Spice Cake (See yesterday’s post). Simply drizzle the warm caramel over the cake after you have finished the top layer of icing and enjoy!
With only 3 ingredients this simple caramel is so easy to make and when using the rich, creamery flavor of Snowville Creamery’s whipping cream this recipe transports you to caramel heaven!
Ingredients:
• 2 cups granulated sugar
• 12 tbsp (180g) unsalted butter cut into small chunks
• 1 cup Snowville Creamery’s Whipping Cream
Instructions:
1. Place the sugar in a large heavy-bottomed pan over a medium heat. Once the edges of the sugar starts to turn to liquid, stir with a heat resistant rubber spatula. Keep stirring every few seconds. Be extremely careful with the heat of the pan at this stage. Heating the sugar too quickly will result in a grainy burnt caramel.
2. The sugar will initially go very lumpy, then will turn to a golden liquid. Continue to heat whilst stirring until all the sugar (including any smaller lumps) have melted. If it seems to be taking a long time, turn the heat down whilst stirring, to prevent the caramel from burning.
3. Once all the sugar has melted, very carefully add the butter to the pan. It will bubble and spit, so you may want to lower it in with a spoon to be extra careful.
4. Stir the butter in for 2 minutes. You may find that the butter doesn’t completely stir in – some of it may stay on top. This is fine (it will mix in properly once the cream is added).
5. Pure in the cream, whilst stirring. The caramel will bubble up quite a lot at this point. Once combined, allow the caramel to bubble for a minute – stirring once or twice – then turn off the heat.
6. Leave to cool, then pour the caramel into one large or 2 small sterilized jars.
7. Serve once cool, or cover and refrigerate until needed.
You can use any left over caramel to create amazing caramel apples!
