cookies and cream ice cream

about 6 Oreo Cookies (crumbled into various sized pieces) do not grind

1/2 can sweet condensed milk (7 ounces)

1 c heavy whipping cream (8 ounces)

1/2 t vanilla

*follow preparation from ice cream base here
while adding cookies. Freeze for up to 24 hours.

chocolate peanut butter cup ice cream

Ingredients
1 t instant decaf
1 T hot water
4 oz bittersweet
about 10 mini Reese Cups (cut in half)
1/2 can sweet condensed milk
1 1/4 c heavy whipping cream
1/2 t vanilla
pinch of salt

Preparation
Combine chocolate (melted) and condensed milk, mix well. You may strain this if you like.
Add coffee. Chill chocolate mix, cream, and utensils (including whisk & stainless steel bowl). After an hour, measure whipping cream, whip on high speed. Gradually add chocolate mix in thirds, continue to whip. Cover bowl and chill. Clean whisk. Chill whisk. Repeat after 20 minutes mixing. Repeat again after 20 more minutes. Chill chocolate ice cream for 20 more minutes. Cut peanut butter cups in half. Fold into chocolate base.

Place in quart container that is lined with a plastic quart baggie. Seal baggie, place lid on container, Freeze up to 24 hours. Enjoy!

homemade butter pecan ice cream

Ingredients

1 pt. heavy whipping cream
1 14 oz can of sweetened condensed milk
1/2 c pecans
1 T butter
2 t Madagascar Vanilla (dbl strength)
2 small plastic freezer bags (quart size)
2 zip lock quart containers

Preparation
The first thing you need to do is make room for those containers inside your freezer. Tip: For a standard top freezer refrigerator, the back of the freezer near the ice maker rests is the coldest. This step is essential.

Prepare the speed set: Chill/Freeze a stainless steel mixing bowl and whisk attachment (hand or stand mixer). Chill condensed milk in a covered glass or ceramic bowl. After about 1 hour, pour cream into cold mixing bowl. Whisk until stiff peaks form. Add condensed milk and vanilla continue whisking on high speed. This is your base. From here, you make whatever flavors you desire. Cover bowl and place into the refrigerator for up to 1 hour.

While your base is chilling, melt your butter in a small skillet and add your pecans. Toss them under medium low heat. Do not let them burn! No! Remove from heat. Allow them to cool. Place plastic bag into zip lock container. Set aside. Fold pecans into your base. Equally fill both quart containers with plastic bag liners. This should sufficiently fill and allow closure without spillage. Seal containers and freeze from 6-24 hours.

Chill your serving bowl for one half hour minimum before serving. Enjoy!

two ingredient ice cream base

Ingredients

14 oz. sweetened condensed milk
2 cups whipping cream

Preparation

Chill the ingredients, chill the stainless steel bowl, chill (in the freezer) the balloon whisk that goes with your favorite hand or stand mixer, chill the container (in the freezer) that you wish to store your cream (I used plastic containers with lids).

Whip cream to peaks form, add condensed milk, whisk to stiff peaks form

***here is where you can add your flavors to stir into your base***

I added Beanilla Vanilla Extract (2 T of Double Strength)
place into your plastic containers (I lined each with a small freezer bag)...seal, freeze for 6 hours or overnight

Make your toppings from fresh fruit, corn starch, water, and sweeten with powdered sugar or honey.