There is just something about homemade ice cream that makes it so much better than store bought.
I can remember the old crank handle ones and even the first electric one we had when I was little.
I remember the ice and rock salt you used to have to mix and pour around the metal canister, then try like the dickens NOT to get any of the melted salt water into the canister when it was done or you'd have salty ice cream.
Maybe it's the memories that make the whole process of homemade ice cream so sweet.
Then again, maybe it's just the cream, sugar, and add-ins that make it sweet, lol!
Either way I see gallons and gallons of homemade ice cream coming your way this summer :)
Here's what you need:
2 cups whipping cream, cold
1-1/2 cups half & half, cold
1 cup sugar, granulated
1/3 cup chocolate syrup, I use Hershey's
8 oz. package of mini Nutter Butter cookies, quartered
1-1/2 quart ice cream maker - if using the Cuisinart make sure the freezer bowl has frozen overnight
Place the cream, half & half, and sugar into a bowl or large measuring cup and mix until the sugar is dissolved.
Pour into the frozen ready to use freezer bowl of your ice cream maker and turn it on.
When the ice cream is almost finished (about 18 - 22 minutes) add the chopped cookies and let it run a couple more minutes until they are fully incorporated. You might need to push the cookie pieces into the ice cream maker with a spoon because it will be VERY full at this point.
**This will "almost" over flow the ice cream maker, lol. You can always decrease the cream, half & half, and sugar by 1/4 cup each if you are worried. I make it the same every time.
Pour into a freezer safe bowl (I use Ziploc bowls) and store overnight for firm ice cream or just a few hours for soft ice cream.
Mmmmm, serve with Nutter Butter cookies on the side for extra deliciousness :)
Here's the handy printable - Chocolate Nutter Butter Ice Cream