Ice Cream's a Breeze

I love ice cream.

It's not too late to make it. Sure, I know summer is gone, but ice cream is delicious all year 'round. And there's something about ice cream that just makes it one of the perfect comfort foods. The texture, the taste, the way it slides down your throat.

Feeling hot? Ice cream. Feeling a cold coming on? Ice cream.

On a diet? Eat ice cream all day. I swear you'll lose weight. (Just make sure you don't eat anything else. I remember doing that back in myteens. Too funny. The way we can rationalize.)

Back to the topic at hand.

Ice cream. I posted on Facebook Friday that I was going to share a new recipe with you this week and asked what everyone's favorite flavor was. The responses were great. Responders didn't just share flavors but their reasons why.

The list included Dulce de Leche, Pralines and Cream, Chocolate, Mexican Vanilla and more. Yum, yum, yum!

What's your favorite ice cream? Have you ever made it?

To help myself make one of my favorite foods, I bought a countertop Cuisinart Ice Cream machine. Not too expensive and easy to use! Truly.

The hardest part of making ice cream is cooking the eggs and dairy at the beginning....low, low, low so nothing burns or curdles. The cooking only lasts a few minutes. Cool for quite a while. And then the fun begins. Put in whatever you like and make the flavor of your dreams.

One of my secrets is adding Mascarpone cheese to the mix. It's a luscious, creamy cheese that works like cream but gives a little more texture.

STRAWBERRY PASSION BREEZE ICE CREAM

INGREDIENTS:

3 egg yolks

1 c. sugar

1 c. half and half

1 c. whipping cream

1 c. (8 oz.) mascarpone

1 teaspoon vanilla

4-6 strawberries, cored and sliced

2 tablespoons white sugar

2 tablespoons water

1 additional teaspoon vanilla

¼ cup white chocolate chips

¼ cup shredded coconut

red sprinkles (for decoration)

DIRECTIONS:

In a sauce pan, over low heat, mix strawberries, sugar, water and vanilla. Cook for 3 minutes, until tender. Set aside and let cool completely. Strain off juice (reserve for sauce, if desired).

In a separate sauce pan, stir together yolks and sugar and cook, 30 seconds on low. Add half and half, cook 1 minute on low. Stir and cook 1 more minute. Stir and cook 1 additional minute. [Total 3 minutes.] Add whipping cream, mascarpone, and vanilla. Stir until mascarpone melts, and let cool to room temperature.

Chill egg mixture 1-3 hours in refrigerator

Then: Start counter top mixer. Add cream mixture. Whip 20-25 minutes

Add berries, chocolate, and coconut to ice cream mixture. Whip 5 more minutes until goodies are incorporated.

Pour into clean containers and freeze. About three hours later, it is a perfect consistency.

Serve and adorn with extra strawberries and red sprinkles for colorful fun!

SPECIAL GIVEAWAY THIS WEEK -

Know someone who hasn't read The Long Quiche Goodbye? A librarian? A teacher? A PTA pal? A mom? I'm giving away a copy to one of the commenters today. If you have a friend who wants to read it for free, have them check out the blog and leave a comment!