MOF's Faux Blue Bell Ice Cream

August 21, 2015

 

 

 

If you live in the US, you have probably noticed that Blue Bell Ice Cream has been missing from the shelves for quite a few months now. If you are like me, you LOVE their ice cream.

 

Sure, there's Ben & Jerry's and there's Häagen Dazs – but I can't help but prefer Blue Bell. I also can't help but notice that Blue Bell is a lot easier on the wallet, a sad little fact that quickly translates into extra pounds.

 

Here, then, is my way to make a simple Vanilla Ice Cream – as always, you'll know exactly what's in it. It's easy to make and is certainly something that kids can participate in.

 

There are two things to note though:

 

  • Before you get to make the actual ice cream, you will need to prepare it and let it chill in the fridge over night! Thus, it's best to get started on your ice cream in the evening and continue the next day.

  • You will need an ice cream maker. I use a very inexpensive Hamilton Beach machine that cost me about US$17 or so.

 

Have fun and enjoy!

 

Ingredients:

 

1 cup Sugar

a pinch of Salt

1 ¾ cups Whole Milk

2 large Eggs

1 ½ cups Heavy Whipping Cream

1 Tbs. Vanilla Extract.

 

Let's get started:

 

In a sauce pan, combine the sugar, salt, and milk.

 

Place on medium heat and stir occasionally until the mixture starts to steam a little bit.

 

Reduce the heat to low.

 

In a bowl large enough to hold the milk mixture plus some extra ingredients, slightly beat the eggs.

 

Slowly whisk half of the hot milk mixture into the eggs.

 

Pour the contents of the bowl back into the sauce pan where you still have the rest of the milk mixture.

 

Raise heat to medium and stir until the mixture turns slightly thick.

 

Remove move the stove and let cool down.

 

When cool enough, place mixture in the fridge to throughly chill – I let mine sit over night!

 

Once the mixture is cold, stir heavy whipping cream and the vanilla extract into the mix.

 

Start your ice cream maker and pour the mixture into the ice cream maker's bowl.

 

Churn for about 40 minutes.

 

Enjoy!!!!

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