Cake Batter Ice Cream

Spring is here and summer won't be too far behind.   I love making ice cream at home and do it a lot.   I have always loved Cold Stone Creamery's cale batter ice cream.  I have some some research to try and find a recipe for making it myself.  Here is ont that comes pretty darned close.   Give it a try!     Oh, the original recipe is very adament to only use Duncan Hines Butter Recipe CAke Mix.   Said that other brands just won't take quite right.  I will take their word for it.
3 cups heavy cream
1 cup milk
3/4 cup sugar
1/4 tsp. salt
1 cup dry Duncan Hines Butter Cake Mix
Dissolve the sugar in the cream and milk, then stir in the remaining ingredients, mixing well.   Chill at least 4 hours or overnight.   Whisk again before freezing the mixture, then freeze as usual.   Allow to ripen in the freezer a couple of hours before serviing.

Caramel Frozen Yogurt

2 cups dark brown sugar
1 1/2 cups milk, divided
1 tsp. vanilla
a pinch of salt
1 pkg. unflavored gelatin
1 quart plain, fat free Greek style yogurt

Place the brown sugar, salt and 1 cup of the milk in a large dutch oven and cook over medium heat until the sugar melts and begins to bowl, boil about 3 minutes.   Remove from the heat.   While the caramel is cooking, place the remaining 1/2 cup milk in a small bowl and sprinkle the gelatin over and allow to sit until the caramel is done.   When caramel is finished cooking, remove from the heat and pour the milk/gelatin mixture in it and stir until the gelatin is all dissolved and incorporated with the caramel, then stir in the vanilla.   Allow to cool a while longer, then gradually whisk in the yogurt.   When all is incorporated and the mixture is smooth, chill covered in the fridge about an hour.   Pour into the bowl of your freezer and freeze according to directions.   Remove from the freezer, place in a covered bowl and freeze in your fridge freezer at least a couple of hours.  

This is very very tasty, the texture is very smooth and velvety and the taste is a mixture of tangy and sweet that meshes very well.   I hope you will enjoy it!

Peach Ice Cream

I recently purchased a new ice cream maker, this one.   I had one like it in the past and loved it, but wore it out.   So I purchased this new model.   It works wonderfully!   I used it to make an awesome peach ice cream today.   I had some very ripe, fragrant peaches that I peeled and crushed with a potato masher, added a cup of sugar and the strained juice of one lemon, making about 1 1/2 cups.   I stirred it well and put in the fridge to chill.   When I was ready to freeze the ice cream, I added 1 1/2 cups of heavy whipping cream and mixed it together.   I then poured into the freezer and froze it until it was done, about 20 minutes.   I then put it in a covered container and put in the freezer to firm up for a couple of hours.

To make other flavors, crush your fruit with sugar in the same proportions.   If you are using blackberries or raspberries, I would suggest straining out the seeds.   Blueberries should be simmered with sugar and lemon juice for a few minutes, then chilled.   Strawberries, just need to be crushed with sugar and lemon juice.   Keep the same proportions of cream:    1 part fruit and 1 part heavy cream.